13 June 2014
Spice Taster Panel - Ras Al Hanut and Organic Harissa with Rose
SPICE - SEASON - SAVOUR
Welcome back to our taster panel, where this time our resident testers have been spicing it up with Ras al Hanut and organic Harissa with Rose. We’ve had a great response and thought we’d share some of their thoughts and ideas with you. Some of the tips were so good that we’re adding them on to the product pages!
Steenbergs Ras al Hanut
Many of you found this wonderful blend of over 20 different spices well rounded, warm, fragrant and spicy but not too hot. ‘Even the kids like it’, said one taster. You all found it an incredibly versatile blend, using it in everything from scrambled eggs to fish and in a lot of lamb dishes, such as koftas & rack of lamb. With its heady range of spices, it made you think of holidays in the sun, somewhere warm and exotic. Keith Lemon was mentioned as an ideal dinner guest (!) but the majority of you wanted to share an alfresco meal with your friends and family. A little Bedouin music was in order for one taster, with an eclectic range from reggae to latin for the rest of you. Definitely a blend to be enjoyed together.
Key Phrases for Ras al Hanut: ‘wonderful smell - casting me back to ethnic spice markets in foreign parts’; ‘light & fragrant without being overpowering or aggressively punchy’; ‘fantastic, had a lovely warmth without being too spicy’; ‘perky, interesting, not too hot, very tasty, brilliant with lamb’.
Top Cooking Tips: moroccan chicken stew; vegetable stew; on scrambled eggs; stew; rub on chicken; rub on steak & lamb; Moroccan tagine; roasted veg; eggs; fish; chicken; chicken curry; lamb spice rub on rack of lamb; spice rub on chicken wings; with lamb; on hummous; roasted veg; lamb koftas with ras al hanut with spritz of lemon; Moroccan veg stew; pork steak with garlic; Couscous balls - mixed with olive oil then stirred into couscous, then formed couscous into a ball before eating;
Steenbergs organic Harissa with Rose
Another blend with North African origins, this was very different in character and also divided opinion with the addition of rose. Most of you enjoyed it, one was pleasantly surprised after initial suspicion, one couldn’t taste the rose and one was definitely not convinced! However you did all give it a really good try in a fantastic range of recipes: from roasted chickpeas to Muhammara dip, and from butternut and harissa hummus to puy lentil dressing. You also used it in tagines, as a rub and in a yoghurt dip showing the huge variety of meals that can benefit from this blend. Again it whisked you all far away to a warm night in Morocco with friends, or maybe by yourself but you had everything from Algerian Rai to Reggae to entertain you!
Key phrases for Harissa with Rose: ‘Lovely, one of the nicest harissa's I've had’; ‘nice, warm, spicy hot with flavour’; ‘warm with hints of garlic & onion’; ‘there is an initial chilli flavour which mellows into a lovely fragrant flavour and leaves the palate with a warmth that hums on afterwards’.
Top Cooking Tips: roasted chickpeas; veg stew; grilled fish; stock for couscous; Shakshuka; marinade for lamb/steak; dressing for bulgur wheat & chickpea salad; spicy pork;in Muhammara dip - nicely set off the vinegar/sharp notes; Butternut & harissa hummous; harissa and sweet potato wedges; spicing for N African stews, mixed with olive oil for marinade for fish, chicken, meat and kebabs; puy lentil salad dressing; tagine; griddled veg; patatas bravas; pork steak and couscous
We always love to hear from our customers, what amazing creations you make in the kitchen with our spices and what you like (and don't like), comment underneath about how you find these spice blends or alternatively email us direct, instagram, facebook or tweet your creations to us. Happy Cooking
SPICE - SEASON - SAVOUR
For the full range of Steenbergs arabic spice blends, click here, all of these are created and blended at Steenbergs in rural North Yorkshire.