Winter 2017 is upon us and the time has come for gathering ideas on how to add extra warmth to our recipes. Dried herbs and spices offer us the opportunity to easily incorporate grumbling tum satisfying flavours into our meals. They can also help us to keep things light during a feasting period traditionally characterised as being a little on the heavy side, both for our food and our bodies.
Our Herbie’s Autumn/Winter 2017 selection includes herbs and spices from Outback Australia, the bazaars of Rabat as well as blends to liven up old favourites.
Flavours of India
Indian cuisine could be said to use more spices than any other, as there are literally dozens of different spices grown and avidly consumed, with regional variations, throughout the sub-continent. As all the individual spices would never fit into this box, we have given you some fantastic blends so that you can achieve the authentic, mouth-watering flavours of India with a minimum of fuss. If you’re a lover of Indian Cuisine we know you’ll love these recipes and the exciting flavours they will bring to your dining table.
Contains Korma Curry Mix, Vadouvan Curry Mix, Curry Mix with seeds, Panch Phora, Biryani mix, Lentil & Dhal spice & Garam Masala.
Recipes for Quick Lentils,Lamb Biryani, Egg and Potato Vadoucan, Lamb Curry, Chicken Korma and more, in a stunning purple box.
Anyone who has ever traveled to the country areas of France for a holiday has come back with unforgettable memories of the fresh food markets in country towns, the smell of the freshest possible fruits and vegetables filling the air, and simple, unpretentious food simply prepared. These foods are timeless. Good food is never out of fashion.
Contains Quatre Epices Sweet, Niue Vanilla Beans, Juniper Berries, Thyme, Herbs de Provence, Smoked Paprika and Ginger.
Recipes for Auverne-style Potato Omelette, Pork and Veal Terrine, Rabbit or Chicken with Juniper Berries, Chorizo and Thyme Cassoulet, and a wonderful Pain d’epices (gingerbread) recipe.
Moroccan food has captured the hearts and palates of the world, with its warm, sensuous flavours and real, hearty meals. Six traditional Moroccan spices with seven tasty recipes – purple box.
Contains Harissa Mix, Berbere, Ras el Hanout, Tagine mix, paprika and Chermoula.
Recipes for Lamb Shank Tagine, Eggplant Salad, Spice Couscous, Baked Lamb or Goat, Tagine of Chicken and Olives, Spiced Orange Slices and Moroccan Lamb Cutlets. Lamb features largely in the cuisine, which can be replaced by goat meat. Enjoy these fabulous tastes.
In times of stress and worry, and just when it’s chilly, there is great comfort to be found in delicious, embracing flavours in the food we love to eat. Here you will find the comfort food basics like potato and soup along with some surprising elements to warm and cheer you.
Contains seven spices and blends including Pork Spice, Mixed Spice, Baharat Spice Mix, Tagine Mix, Smoked Paprika, Sambar Spice Mix and Thyme.
Recipes for Apple Crumble, Bean Mash with Paprika Oil, Lamb Tagine, Smokey Vegetable Soup, Slow-cooked Ox Cheeks, Sambar, Farmer’s Potato Bake and more – in a comforting and friendly ochre box.
A Box of Ideas – Autumn
Love the seasonal produce of autumn and enjoy the comforting warmth of rosemary scones on the terrace, soup by the fireside, or a hearty meal with friends. Enjoy tasty and different family meals around the table, check out the suggestions below, and make the recipes on the backs of the packs. Fill your house with the warmth and aroma of delicious food!
Contains Rosemary Leaves, Pepper Steak Seasoning, Biryani Spice Mix, Juniper Berries and Cloves.
Recipes for Pepper and Rosemary Crusted Pork on a Clove-Scented Sweet Potato Mash, Eggplant “Biryani” for vegatarians, Rosemary Scones (Herbie’s mother Rosemary used to make these!), Peppered Chicken with Juniper Stuffing, Juniper Roasted Trout with Fennel and Orange Salad, Tuna and White Bean Mash, Autumn Ham Hock Soup and Marinated Haloumi.
Roasted Desert Oak Seeds
There are only a small number of edible wattles, the others being poisonous, therefore the gathering of one’s own Wattleseed should only be conducted under expert guidance. The Desert Oak Wattleseed of culinary use is always roasted and ground, a process that gives it an appetizing coffee-like aroma and roasted pork-like taste. Desert Oak flavours ice-cream and desserts, and when used with other spices such as Coriander Seed, imparts a pleasant, barbecued taste to meats, especially full-flavoured seafood such as Salmon and Tuna.
Bush Tucker Rub
A unique blend of Australian native herbs and spices with Sri Lankan Cinnamon. This mix contains Desert Oak, a species of acacia – (wattleseed), cinnamon, saltbush, pepperleaf, sea salt, lemon myrtle. Sprinkle on meat then barbecue, grill, roast or pan-fry. Delicious on pork, chicken, salmon steaks, red meats and roast pumpkin.
Sogeri Wild Ginger Powder
Ginger root is the rhizome of a tropical plant that is related to galangal and turmeric. Herbie’s Spices Sogeri ginger powder is produced in the Sogeri region of Papua New Guinea from rhizomes that have been harvested by cooperatives of local highland farmers. Use in Asian dishes, Indian curries and in desserts and tisanes when a hot ginger taste is desired.
Use 1/4 teaspoon of Sogeri Ginger, plus 1 teaspoon of honey in hot water, to make a refreshing and uplifting hot drink.