Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
*SpiceOn Persian Ottoman Blend for Lamb Chicken and Beef
Why SpiceOn is so easy to use - Magic !.
As simple as adding Salt and Pepper. Wonderfully easy, simply add to your favourite Meat or Chicken. The pure and natural Spices have been blended to compliment and partner your dish and save you kitchen time
Your Flavour Profile:
A Pure and Natural Spice Blend for your favourite recipe.
The Mediterranean Oregano gives a lovely Greek style aromatic lift with the Green Cardamom adding hints of Eucalyptus, Mint and Lemon and the Cumin giving warm nutty flavour notes
Beautifully balanced flavours for your Meat, Roast Vegetables or Chicken without wanting to take the centre stage !
The perfect partner for a special Casserole,BBQ, Grill, Oven or Pan Frying.
Your Health Profile from the Spices
You might be interested that the Sea Salt in this blend is harvested from the Spencer Gulf, Great Australian Bite and is recognised as one of the purest Sea Salts available. And equally, the Spices used over thousands of years, have a proven health benefit to you and your cooking.
The SpiceOn Mediterranean Spice Blend does not contain preservatives, processed sugar, artificial flavouring, or excessive salt and is sent to you in lovely Spice Jars to preserve freshness.
How SpiceOn Persian Ottoman will work for you at the end of a busy day or when you are pressed for time.
It is always nice to blend your own Spices but often there is not enough time.
SpiceOn Persian Ottoman is blended from only the pure and premium Spices you would use in your kitchen. Simply add to the dish for lovely time saving flavour
Ingredients: Mediterranean Oregano, Green Cardamom, Cumin, Cinnamon, Coriander, Ginger, Turmeric, Nutmeg, Sea Salt,, Black Pepper.
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Roulade of Chuck Steak with Parsnip, Spices, Potato and Tomato
It is difficult to imagine a simpler, indeed more basic recipe. It is also difficult to imagine a recipe with such wonderful slow cooked, deep flavours !
You will need
1 x Kg whole piece, grass fed, chuck steak approx. 25cm x 15cm
1 x Medium/Large onion
8 x Teaspoons of SpiceOn Persian Spice Blend or your choice of Spices. See notes.
3 x Tablespoons tomato paste
1 x Medium Parsnip, peeled and cut lengthwise
1 x Medium Carrot, diced
2 x Celery sticks diced
1.5 x Tin Italian diced tomatoes
2 x Cups rich chicken stock - refer notes
Comments: This Recipe will easily serve 10 people, however,the meat and flavours, if possible, improve the next day - and the days after ! If you are blending your own spices, we used Cumin, Coriander, Cinnamon, Ginger, Cardamom and Turmeric
Your special butcher will play the first part in this. Ask for a whole piece of grass fed chuck steak, 25cm x 15cm approx. You will find that this will have a thicker top, tapering down in the steak. If needed trim a little from the top portion to make room for the parsnip. Save and place the trimmed piece towards the thinner section.
To prepare for rolling, lightly spread olive oil, 3 x teaspoons of the Spice blend and a little salt across the meat then cut the parsnip in half, length wise and place the tops of the parsnip at opposite ends to each other.
Now carefully roll the meat holding the parsnip inside. Tie so you have a nice neat roll.
Dust your roll liberally with plain flour and in a heavy based pan, brown the meat thoroughly including the ends. This is important to the sauce thickening and outcome of the recipe.
Remove the meat and in the pan cook down the onions and garlic until soft then add the remaining 5 x heaped teaspoons of the Spice Blend, a little more salt if you wish, then the chicken stock, diced carrots, celery, tomato puree and tomatoes.
Stir then return the meat to the pot, cover with alfoil before replacing the lid and place in the oven at 160c for 4 hours, until the meat is easily pulled apart and the sauce nicely rich.
Check after around 2 hours that there is still plenty of liquid and the sauce is thickening nicely. If needed add a li
To buy the Persian Spice Blend or individual Spices click : Spice Blends. Spices.
Traditional Greek Lamb with Potatoes and Lemon
1 x kilo boned lamb shoulder, cut into four portions
4 x Blue skin potatoes or similar waxy potatoes, peeled
1 x Brown onion, loosely chopped
4 x Full teaspoons of the Spice Roads Mediterranean Spice Blend
2 x Tablespoons Lemon juice
3 x Tablespoons tomato puree
2 x Medium carrots, peeled and left whole
Important: Sea salt and Vietnamese Black Pepper has already been added to this Blend
Comments: This recipe is found away from the tourist areas of the Mediterranean with many variations, often using beer rather than the water ! Simple and wonderful, lamb should fall apart loaded with great flavours.
Place the lamb, potatoes, carrots, tomato puree and onion in an oven proof casserole dish and lightly coat with the olive oil.
Add 200 m/l water, lemon juice and SpiceOn Mediterranean Spice Blend, place so everything is compact and add a little more oil to cover.
Be sure to use foil under the casserole lid and bake for 3 - 3.5 hours, 160 degrees, depending on your oven
After 1.5 hours check and add a further 100 m/l water so the lamb does not dry out.