Sabrina Ghayour's Bazaar Spice Blend, created by Sabrina, blended by Steenbergs. A wonderfully easy blend to use in a wide varieties of ways, including marinades, salads, dressings, hummus and even flatbreads.
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Sabrina's Bazaar Blend (oregano, paprika, Spanish citrus pepper, ginger and garlic powder)
A wonderfully easy blend to use in a wide varieties of ways, from simply coating meats and fish and roasting or pan-frying but also great in rice, potato and grain dishes as well as marinades, salads and dressings and even adds incredible flavour and aromatics to dips like hummus as well and also makes the perfect blend for the simplest of flatbread recipes (below).
~Sabrina Says~
Pan-frying white meat, fish, seafood, Halloumi and green vegetables
When pan-frying, simply drizzle a little oil and a generous amount of the spice blend over whatever you are cooking and pan fry and season with salt to bring out the flavour, then serve.
A great tip for roasting salmon fillets is to preheat to 200 degrees fan-assisted, then sprinkle a generous amount of the spice blend over all the exposed flesh of the salmon fillets without any oil and roast on a parchment-lined baking tray for just 11 minutes for the perfect result. You’ll never make your salmon any other way!
For super quick flatbreads without any yeast, resting or rising: In a bowl combine (using a fork) 200g Greek style yogurt with 200g of self-raising flour, 1 teaspoon of baking powder, 1 tablespoon of the spice blend and a generous amount of salt and then once the ingredients are brought together, tip the dough out and knead for one minute. Then divide, roughly, into 4 balls and flatten between your palms (or using a rolling pin, if preferred) until 5mm thick. Preheat a heavy-based frying pan over a medium-high heat and without any oil, add one flatbread at a time and cook for approximately 2 minutes on each side. Don’t be tempted to flatten the breads using utensils as you want to encourage a natural rise and some nice browning, too. Transfer the cooked flatbreads onto a plate whilst you finish the rest or refrigerate half the dough and use within 24 hours. Great with dips, grills, for sandwiches and even omelettes.