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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Mediterranean Lamb with Lemon
500g Diced leg lamb or lamb shoulder
1 x Medium brown onion
4 x Tablespoons virgin olive oil
1 x 400g tin Italian diced tomatoes
½ Cup chicken stock.
3 x Tablespoons tomato puree
4 x Heaped Teaspoons SpiceOn, Mediterranean Spice Blend
2 x Zucchini, chopped.
2 x Celery stalks, chopped
3 x Small Blue Skin or similar potatoes, cut in half.
Important: Sea salt and black peppercorns are included in the Spiceon Spice Blend
Comments: Should you wish to add the Spices from the Mediterranean Seasoning they are as follows:Oregano, Marjoram, Thyme,Cumin, Rosemary, Sweet Paprika, Onion, Garlic, Cinnamon.
Alternative : If you are using this special blend as a Rub with chicken or lamb , remember to coat the meat lightly with oil before covering liberally with the Italian Blend then refrigerate for at least 1 hour before Pan Frying, BBQ or Grilling
In a heavy pan heat the olive oil, dust the lamb pieces with the flour and lightly brown. Remove the lamb, add a little more Olive Oil then add the finely diced onion and cook down until soft.
Add the SpiceOn Mediterranean Spice Blend and mix with the chicken stock and tomato puree to give a rich paste.
Then add the tinned tomatoes, zucchini, celery, potatoes and return the lamb. Stir to thoroughly mix with the lamb then transfer to a baking dish and bake at 160c for 1 hour, until the lamb is soft.
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.