IN OTHERNEWS!

NEW PACKS FOR

THE AUTUMNChilli Apple Chutney,

Rumble in the Crumble,

Spicy Gingerbread and

many more available now

NEW AUTUMN/WINTER

RECIPE KITSThe new kits are now ready

- see the back of this leaflet

for a special offer on these!SALE!p.s. The leftover kits from the Summer range

are now on the Sale page, but be quick!!

thespicery.com thespicery.com

New Recipe Kits for Autumn/Winter available now!

TopTips!October 2012

We’ve had some really interesting comments on that page so far - one that’s come up a few times is the amount of liquid specified in the recipes sometimes seems a little bit high.

We’ll certainly keep an eye on this but I suspect part of the problem may be that although we use domestic pans and stoves here, we tend to cook in uncovered pans. If you prefer to cover your pans because of smells etc and we haven’t specified otherwise,

assume we mean uncovered and then reduce the amount of liquid marginally to compensate.

If you have any other comments please feel free to use the Feedback page or email me direct - james@thespicery.com

Some old favourites are back including the Moroccan Tagine, Holy Trinity Chilli, Thai Massaman Curry and the Goan Xacutti Chicken Curry, plus some new ones such as Ethiopian Doro Wat, Butter Chicken and Parsi Lamb Dhansak.

Goan ChickenXacutti

CurryKit

thespicery

the spicery ltd unit 2 roseberry place bath ba2 3du england t/f 01225 426309 www.thespicery.com mail@thespicery.com

(pronounced sha-koo-tee) is a Goan dish, intense

and hot with layers of whole, ground and roasted

spices. Historically it was a dish eaten to rid

the paddy field workers of colds during the wet

monsoon season, as the spices were believed to

have medicinal properties. The star anise, cinnamon

and fennel give it a fantastic depth of flavour with a

rich tangy heat, just serve with plain boiled rice and

a cooling yoghurt raita. Weight: 30gFor best before date see base

Equipment: 1 large pan (plus another for the rice)

Blender or food processor

Measuring jug

Preparation time:

Cooking time:

Heat rating:

10mins

45mins

Best before:Kit contents:WHOLE SPICES: cinnamon, star anise, green cardamom pods, mace.

Long chillies. POPPY SEEDS: toasted white poppy seeds. GROUND

CURRY SPICES: chilli powder, toasted and ground cumin seeds,

ground black pepper, fennel powder, turmeric, ground coriander,

ajowan, ground star anise, ground nutmeg, ground cloves.

Moroccan Tagine

with Rose Petal Harissa

thespicery

the spicery ltd

unit 2 roseberry place

bath ba2 3du england

t/f 01225 426309

www.thespicery.com

mail@thespicery.com

Strictly speaking, tagine is the name for the unique

conical cooking pot used in Morocco but it’s

become known as the generic name for a gently

spiced slow-cooked stew often sweetened with

dried fruit or honey. The balance between the

sweetness of the fruits or honey and fragrance of

the spices is a key element of refined Moroccan

cooking and here the mix includes cardamon,

cassia and coriander seed.

Weight: 40g

For best before date see base

Equipment:

1 large pan

Kettle

Measuring jug

Preparation time:

Cooking time:

Heat rating:

10mins

45mins

recipe kit

Best before:

Kit contents:

Tagine spices (coriander, paprika, turmeric, allspice,

cassia, cardamom, chilli), harissa (paprika, chilli, caraway,

coriander, cumin, garlic, mint, sea salt), couscous

seasoning (mint, coriander, parsley, garlic, onion, sea salt)

Congratulations to...

who wins an extra month to her subscription for filling out the Feedback questionnaire.

Karen Baldwin

Everybody always gets an automatic 10% discount for 4 or more kits, but we’re giving a 20% Discount for any 4 recipe kits in October (the discount is applied automatically in theshopping cart)

20% Discount!

Mellow Fruitfulness?

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Mists but not much

Autumn is normally the best time to be a cook with all the bounty from a full harvest, but of course this year everything seems to have suffered with the terrible summer weather and many crops have been devastated. Although it doesn’t directly affect us, I do have some sympathy with the movement towards eating local and seasonal products but ultimately I think (and hope!) our tastes and expectations are greater than can be provided solely by what we grow here. Global sourcing has given us dried spices for centuries and it now allows us to buy all kinds of interesting ingredients from around the world. Whatever you may think about those air-freighted green beans and fresh strawberries in January, fresh produce from outside the UK will certainly make the fruit and vegetable aisle look a bit more appealing this Autumn!

Either way, whether you cook with the meagre harvest from the UK or fresh produce from further afield, there are lots of spices that really complement the food at this time of year. The soft, sweet flavours of cinnamon, cloves, nutmeg and ginger somehow seem to suit this time of year more than they do in summer. The mellow sweetness of root vegetables, pumpkins, sweetcorn etc all lend themselves to these flavours and a simple soup is often a good way to use them up in any combination.

There are several ways you can use spices to enhance pretty muchany basic vegetable soup:

lMake a ‘Tarka’ - any combination of mustard seeds, cumin, nigella, curry leaves, chilli and asafoetida or sliced garlic (just a pinch of each) all fried in a splash of oil until the seeds start to pop then pour the whole lot - spices and hot oil into the soup as a seasoning before serving

lAdd a generous sprinkle of Dukkah - the crunchy mix of roasted hazlenuts, cumin and coriander seeds gives a lovely toasty, nutty flavour and texture

lHeat a pinch of Aleppo or Urfa chilli flakes in a knob of butter until their colour starts to bleed out, then swirl the whole lot into the soup with a pinch of dried mint and a little splash of good quality vinegar.

The other easy way to spice up your soup is by using our Souper Douper Blend - a lovely mix of toasted cumin, coriander, ginger, cinnamon and a little pinch of Moroccan Ras el Hanout blend.

Simply fry a chopped onion, leek and a couple of cloves of garlic in butter until softened. Add diced root vegetables for 4, 1 tbsp of Souper Douper spice blend, 1tsp of salt and 800ml of water to cover. Bring to the boil then simmer until cooked through. Blend until smooth and add a splash of milk or cream. Serve with lots of crusty bread and an extra sprinkle of the spices on top.

thespicery

Souper

SPICE

BLEND FOR A FANTASTIC

R O OT V E G ETA B L E S O U P

Happy Spicing!