Archive for May, 2017

A taste of Spain: Steenbergs smoked paprika and chorizo hash, a heavenly brunch recipe

Wednesday, May 31st, 2017

Smooth, sweet and silky, smoked paprika is truly a delight to cook with. Although paprika can be sourced from Hungary, Steenbergs source organic smoked paprika from Spain and is locally known as Pimenton. There is a distinctly smoky element but there are also peppery and slightly bitter notes which makes this spice incredibly flavourful and versatile to work with.

Steenbergs Organic Smoked Paprika, comes from Spain.

Steenbergs Organic Smoked Paprika, comes from Spain.

It’s perfect in sauces, meat dishes and vegetable dishes but also works so very well as part of your everyday cooking as it helps to warm up a dish subtly. Smoked Paprika is used in almost every Spanish dish, in particular for breakfast and brunch dishes. Chorizo hash is incredibly easy to whip up and is served with a generous dollop of coconut yoghurt making it dairy free. Here’s the recipe for this heavenly brunch dish:

All you need is:

(Use organic/natural real food ingredients where possible)
Serves 2

Prep time: 10 minutes

Cooking time: 25-30 minutes
Total time: 50 minutes

Recipe for smoked paprika and chorizo hash. Great brunch recipe.

Recipe for smoked paprika and chorizo hash. Great brunch recipe.

  • 2 cloves of garlic, crushed
  • 1 teaspoon of organic smoked paprika
  • ½ teaspoon of pyramid salt
  • ½ teaspoon of cracked black pepper
  • 2 sweet potatoes, peeled and chopped into cubes
  • 100g of baby spinach, washed thoroughly
  • 1 red bell or pointed Ramiro pepper, sliced thinly
  • 2 tablespoons of coconut oil
  • 100g of chorizo, sliced
  • 2 tablespoons of coconut yoghurt, for garnishing
  • From your kitchen:
  • A large saucepan
  • A sharp knife
  • A chopping board
  • A couple of teaspoons and tablespoons
  • A silicone spatula
  • A couple of mixing bowls
  • A wooden spoon
  • A couple of plates for serving


Step 1:

In your saucepan gently heat 2 tablespoons of the coconut oil and keeping the heat on a steady medium- high temperature, add in your chopped sweet potatoes and turn up the heat, using your wooden spoon to coat all the cubes in the oil.

Step 2:

Spend about 5-7 minutes cooking your sweet potatoes, you don’t want them to colour too much, just to become tender. When this happens, add in your sliced red pepper and chorizo slices and cook for a further 3 minutes.

Step 3:

Add in your lovely pyramid salt, smoked paprika, cracked black pepper and crushed garlic and turn the heat down, tossing occasionally. Place the lid on top and let it cook for a final 3-5 minutes.
Step 4:

Steam your baby spinach and place onto your serving plates. Whilst it’s still warm, spoon over your delicious chorizo hash and serve with your coconut yoghurt on the side…a simply delicious and satisfying brunch.

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

 

 

 

 

Fairtrade organic ground turmeric: The soft golden spice

Monday, May 15th, 2017

Turmeric has received a lot of attention recently but it’s truly an old yet new superfood in many ways. This soft gold dust has been used for thousands of years in Asia as both a dye and later for its medicinal properties. Nowadays it’s used more and more in cooking and what better way to naturally add nutrients to your diet like calcium, copper, iron and magnesium than in your everyday dishes?

Organic Fairtrade Turmeric spice

Organic Fairtrade Turmeric spice

This organic spice can be added to soups, stews, roasts and so much more. Asian dishes contain copious amounts of exotic spices and turmeric is usually the staple spice used. It’s wonderful in Korean cuisine, particularly with meat dishes such as beef and sticky coconut rice. Here’s the recipe to tickle your taste buds:

koreanbeef

All you need is:

(Use organic/natural real food ingredients where possible)
Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes
Total time: 45 minutes


From your kitchen: 

  • A small saucepan
  • A sharp knife
  • A rice cooker or deep pan
  • A couple of teaspoons and tablespoons
  • A silicone spatula
  • A couple of mixing bowls
  • A chopping board
  • A couple of serving bowls


Step 1:

In your saucepan gently heat your crushed garlic with 1 tablespoon of the coconut oil (use the other tablespoon for cooking your rice). Keep the heat on a steady medium- high temperature as you do this. After a couple of minutes, turn up the heat and add in your minced beef.

Step 2:

Spend about 5-7 minutes browning your meat and grounding it up with your wooden spoon vigorously. At the same time, cook your rice according to the packet instructions (you can also do this ahead of time and heat up the rice as you cook your beef). Add in your lovely pyramid salt, Fairtrade organic ground turmeric, cracked black pepper, fish sauce and half your chopped Thai chillies.

Step 3:

Stir for a final 3-5 minutes and drizzle in your sesame seed oil when you’re ready to serve. Spoon next to your prepared rice and add in the toasted desiccated coconut in with the rice. Garnish with your sesame seeds and chopped mixed Thai chillies, delicious!

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.