{"id":1010563022963,"title":"Mediterranean Seasoning - Bulk Organic","handle":"mediterranean-seasoning-bulk-organic","description":"Mediterranean cooking at its finest! Enjoy the sumptuous aroma of this fine blend so rapturous it makes the mouth water! Great for all Mediterranean style dishes and more! Contains: Organic Oregano, organic Rosemary, organic Thyme, organic Garlic and organic Fennel.\r\n \r\nPacked Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\r\n \r\n\r\n\r\nTHIS RECIPE IS TRULY DELICIOUS USING OUR MEDITERRANEAN SPICE!\r\n \r\nRoasted cod with Mediterranean spice rub\r\nBy Paul Merrett\r\nServes 2\r\n\r\nCooking and preparation - 30 minutes (plus boiling time for potatoes) preparation, 30 minutes cooking\r\n\r\nIngredients\r\n \r\nFor the spice rub\r\n1\/4 tsp Florida Herb House saffron threads\r\n3 tsp Florida Herb House organic garlic powder\r\n3 tsp Florida Herb House organic smoked paprika\r\n1 tsp Florida Herb House organic black pepper\r\n\r\nFor the sausages\r\n2 tbsp olive oil\r\n2 Toulouse sausages or other good quality pork sausages\r\n400g\/14oz new potatoes, boiled until tender, peeled and halved\r\n1 garlic clove, finely chopped\r\nfresh flat leaf parsley (about 1 tbsp when chopped)\r\n\r\nFor the cod\r\n25g\/1oz butter\r\n2 x 150g\/10 oz thick cod fillets or other fish of your choice such as hoki, sea bass, herrings, sardines, halibut or turbot\r\n1 tsp flour\r\n\r\nFor the balsamic reduction (optional)\r\n6 tbsp balsamic vinegar\r\n\r\nMethod\r\n \r\n1. To make the spice rub, place all the ingredients together in a pestle and mortar and grind until fine (if using turmeric in place of saffron you can just mix the spices together in a bowl). You'll only need about a quarter of the rub for this recipe - the rest can be stored in an airtight jar in a cool, dark cupboard for up to a month.\r\n\r\n2. Heat one tablespoon of the olive oil in a frying pan. When hot add the Toulouse sausages and cook for about ten minutes, turning occasionally to ensure even cooking, until golden-brown all over.\r\n\r\n3. Add the remaining tablespoon of oil to the pan with the sausages. Add the potatoes to the same pan and cook on each side for 3-4 minutes, until lightly browned.\r\n\r\n4. If the cod has its skin on, remove it with a sharp knife and discard.\r\n\r\n5. When the sausages are cooked through, transfer them to a plate and keep warm.\r\n\r\n6. Add the chopped garlic to the potatoes and turn down the heat. Stir the garlic through the potatoes then transfer the potatoes to a warm plate.\r\n\r\n7. Remove any bits of garlic left in the pan with kitchen paper and return the pan to the heat.\r\n\r\n8. For the spice rub, place a quarter of the above quantity into a small bowl. Add a teaspoon of flour and mix together.\r\n\r\n9. Press the cod fillets in the spice rub until well coated on all sides.\r\n\r\n10. To cook the cod, heat the butter in the same pan used to cook the sausages and, when hot, add the cod fillets. Keep the heat quite low so as not to burn the butter, but high enough to colour the cod nicely. Pan-fry on all sides for about 4-5 minutes, or until golden and just cooked through.\r\n\r\n11. Transfer the still warm potatoes to a mixing bowl. Chop the parsley and add to the bowl with the potatoes.\r\n\r\n12. Cut the sausages into thick slices at an angle and add to the bowl with the potatoes.\r\n\r\n13. When the cod is cooked, remove it from the pan and allow it to rest for a few minutes on a plate.\r\n\r\n14. If making the balsamic reduction, pour away any excess oil from the pan and wipe clean with kitchen paper. Heat the pan and, when hot, pour the balsamic vinegar into the hot pan and reduce for a few minutes to form a thick glaze.\r\n\r\n15. To serve, using a pastry brush, 'paint' the balsamic glaze onto two serving plates. Place the potato and sausage mixture and the cod fillets alongside. Serve.","published_at":"2018-06-18T12:18:00-04:00","created_at":"2018-06-18T12:18:00-04:00","vendor":"vendor-unknown","type":"Spices","tags":[],"price":499,"price_min":499,"price_max":1099,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10708416233587,"title":"2 oz. (1\/8 lb.)","option1":"2 oz. (1\/8 lb.)","option2":null,"option3":null,"sku":"627-01","requires_shipping":true,"taxable":false,"featured_image":{"id":3419706228851,"product_id":1010563022963,"position":1,"created_at":"2018-06-18T12:18:00-04:00","updated_at":"2018-06-18T12:18:01-04:00","alt":"Mediterranean Seasoning - Bulk Organic","width":350,"height":258,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/a3aade869e4c5b5cc8edb27e2d4f4874.jpg?v=1529338681","variant_ids":[10708416233587,10708416266355,10708416299123]},"available":true,"name":"Mediterranean Seasoning - Bulk Organic - 2 oz. (1\/8 lb.)","public_title":"2 oz. (1\/8 lb.)","options":["2 oz. (1\/8 lb.)"],"price":499,"weight":91,"compare_at_price":null,"inventory_management":"shopify","barcode":""},{"id":10708416266355,"title":"4 oz. (1\/4 lb.)","option1":"4 oz. (1\/4 lb.)","option2":null,"option3":null,"sku":"627-02","requires_shipping":true,"taxable":false,"featured_image":{"id":3419706228851,"product_id":1010563022963,"position":1,"created_at":"2018-06-18T12:18:00-04:00","updated_at":"2018-06-18T12:18:01-04:00","alt":"Mediterranean Seasoning - Bulk Organic","width":350,"height":258,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/a3aade869e4c5b5cc8edb27e2d4f4874.jpg?v=1529338681","variant_ids":[10708416233587,10708416266355,10708416299123]},"available":true,"name":"Mediterranean Seasoning - Bulk Organic - 4 oz. (1\/4 lb.)","public_title":"4 oz. (1\/4 lb.)","options":["4 oz. (1\/4 lb.)"],"price":699,"weight":136,"compare_at_price":null,"inventory_management":"shopify","barcode":""},{"id":10708416299123,"title":"8 oz. (1\/2 lb.)","option1":"8 oz. (1\/2 lb.)","option2":null,"option3":null,"sku":"627-03","requires_shipping":true,"taxable":false,"featured_image":{"id":3419706228851,"product_id":1010563022963,"position":1,"created_at":"2018-06-18T12:18:00-04:00","updated_at":"2018-06-18T12:18:01-04:00","alt":"Mediterranean Seasoning - Bulk Organic","width":350,"height":258,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/a3aade869e4c5b5cc8edb27e2d4f4874.jpg?v=1529338681","variant_ids":[10708416233587,10708416266355,10708416299123]},"available":true,"name":"Mediterranean Seasoning - Bulk Organic - 8 oz. (1\/2 lb.)","public_title":"8 oz. (1\/2 lb.)","options":["8 oz. (1\/2 lb.)"],"price":1099,"weight":272,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/a3aade869e4c5b5cc8edb27e2d4f4874.jpg?v=1529338681"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/a3aade869e4c5b5cc8edb27e2d4f4874.jpg?v=1529338681","options":["Size"],"content":"Mediterranean cooking at its finest! Enjoy the sumptuous aroma of this fine blend so rapturous it makes the mouth water! Great for all Mediterranean style dishes and more! Contains: Organic Oregano, organic Rosemary, organic Thyme, organic Garlic and organic Fennel.\r\n \r\nPacked Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round!\r\n \r\n\r\n\r\nTHIS RECIPE IS TRULY DELICIOUS USING OUR MEDITERRANEAN SPICE!\r\n \r\nRoasted cod with Mediterranean spice rub\r\nBy Paul Merrett\r\nServes 2\r\n\r\nCooking and preparation - 30 minutes (plus boiling time for potatoes) preparation, 30 minutes cooking\r\n\r\nIngredients\r\n \r\nFor the spice rub\r\n1\/4 tsp Florida Herb House saffron threads\r\n3 tsp Florida Herb House organic garlic powder\r\n3 tsp Florida Herb House organic smoked paprika\r\n1 tsp Florida Herb House organic black pepper\r\n\r\nFor the sausages\r\n2 tbsp olive oil\r\n2 Toulouse sausages or other good quality pork sausages\r\n400g\/14oz new potatoes, boiled until tender, peeled and halved\r\n1 garlic clove, finely chopped\r\nfresh flat leaf parsley (about 1 tbsp when chopped)\r\n\r\nFor the cod\r\n25g\/1oz butter\r\n2 x 150g\/10 oz thick cod fillets or other fish of your choice such as hoki, sea bass, herrings, sardines, halibut or turbot\r\n1 tsp flour\r\n\r\nFor the balsamic reduction (optional)\r\n6 tbsp balsamic vinegar\r\n\r\nMethod\r\n \r\n1. To make the spice rub, place all the ingredients together in a pestle and mortar and grind until fine (if using turmeric in place of saffron you can just mix the spices together in a bowl). You'll only need about a quarter of the rub for this recipe - the rest can be stored in an airtight jar in a cool, dark cupboard for up to a month.\r\n\r\n2. Heat one tablespoon of the olive oil in a frying pan. When hot add the Toulouse sausages and cook for about ten minutes, turning occasionally to ensure even cooking, until golden-brown all over.\r\n\r\n3. Add the remaining tablespoon of oil to the pan with the sausages. Add the potatoes to the same pan and cook on each side for 3-4 minutes, until lightly browned.\r\n\r\n4. If the cod has its skin on, remove it with a sharp knife and discard.\r\n\r\n5. When the sausages are cooked through, transfer them to a plate and keep warm.\r\n\r\n6. Add the chopped garlic to the potatoes and turn down the heat. Stir the garlic through the potatoes then transfer the potatoes to a warm plate.\r\n\r\n7. Remove any bits of garlic left in the pan with kitchen paper and return the pan to the heat.\r\n\r\n8. For the spice rub, place a quarter of the above quantity into a small bowl. Add a teaspoon of flour and mix together.\r\n\r\n9. Press the cod fillets in the spice rub until well coated on all sides.\r\n\r\n10. To cook the cod, heat the butter in the same pan used to cook the sausages and, when hot, add the cod fillets. Keep the heat quite low so as not to burn the butter, but high enough to colour the cod nicely. Pan-fry on all sides for about 4-5 minutes, or until golden and just cooked through.\r\n\r\n11. Transfer the still warm potatoes to a mixing bowl. Chop the parsley and add to the bowl with the potatoes.\r\n\r\n12. Cut the sausages into thick slices at an angle and add to the bowl with the potatoes.\r\n\r\n13. When the cod is cooked, remove it from the pan and allow it to rest for a few minutes on a plate.\r\n\r\n14. If making the balsamic reduction, pour away any excess oil from the pan and wipe clean with kitchen paper. Heat the pan and, when hot, pour the balsamic vinegar into the hot pan and reduce for a few minutes to form a thick glaze.\r\n\r\n15. To serve, using a pastry brush, 'paint' the balsamic glaze onto two serving plates. Place the potato and sausage mixture and the cod fillets alongside. Serve."}

Mediterranean Seasoning - Bulk Organic

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Mediterranean cooking at its finest! Enjoy the sumptuous aroma of this fine blend so rapturous it makes the mouth water! Great for all Mediterranean style dishes and more! Contains: Organic Oregano, organic Rosemary, organic Thyme, organic Garlic and organic Fennel. Packed Fresh To Order In Our Flavor Savor Foil Bags! Florida Herb House guarantees the best herbs and spices all year round! THIS RECIPE IS TRULY DELICIOUS USING OUR MEDITERRANEAN SPICE! Roasted cod with Mediterranean spice rub By Paul Merrett Serves 2 Cooking and preparation - 30 minutes (plus boiling time for potatoes) preparation, 30 minutes cooking Ingredients For the spice rub 1/4 tsp Florida Herb House saffron threads 3 tsp Florida Herb House organic garlic powder 3 tsp Florida Herb House organic smoked paprika 1 tsp Florida Herb House organic black pepper For the sausages 2 tbsp olive oil 2 Toulouse sausages or other good quality pork sausages 400g/14oz new potatoes, boiled until tender, peeled and halved 1 garlic clove, finely chopped fresh flat leaf parsley (about 1 tbsp when chopped) For the cod 25g/1oz butter 2 x 150g/10 oz thick cod fillets or other fish of your choice such as hoki, sea bass, herrings, sardines, halibut or turbot 1 tsp flour For the balsamic reduction (optional) 6 tbsp balsamic vinegar Method 1. To make the spice rub, place all the ingredients together in a pestle and mortar and grind until fine (if using turmeric in place of saffron you can just mix the spices together in a bowl). You'll only need about a quarter of the rub for this recipe - the rest can be stored in an airtight jar in a cool, dark cupboard for up to a month. 2. Heat one tablespoon of the olive oil in a frying pan. When hot add the Toulouse sausages and cook for about ten minutes, turning occasionally to ensure even cooking, until golden-brown all over. 3. Add the remaining tablespoon of oil to the pan with the sausages. Add the potatoes to the same pan and cook on each side for 3-4 minutes, until lightly browned. 4. If the cod has its skin on, remove it with a sharp knife and discard. 5. When the sausages are cooked through, transfer them to a plate and keep warm. 6. Add the chopped garlic to the potatoes and turn down the heat. Stir the garlic through the potatoes then transfer the potatoes to a warm plate. 7. Remove any bits of garlic left in the pan with kitchen paper and return the pan to the heat. 8. For the spice rub, place a quarter of the above quantity into a small bowl. Add a teaspoon of flour and mix together. 9. Press the cod fillets in the spice rub until well coated on all sides. 10. To cook the cod, heat the butter in the same pan used to cook the sausages and, when hot, add the cod fillets. Keep the heat quite low so as not to burn the butter, but high enough to colour the cod nicely. Pan-fry on all sides for about 4-5 minutes, or until golden and just cooked through. 11. Transfer the still warm potatoes to a mixing bowl. Chop the parsley and add to the bowl with the potatoes. 12. Cut the sausages into thick slices at an angle and add to the bowl with the potatoes. 13. When the cod is cooked, remove it from the pan and allow it to rest for a few minutes on a plate. 14. If making the balsamic reduction, pour away any excess oil from the pan and wipe clean with kitchen paper. Heat the pan and, when hot, pour the balsamic vinegar into the hot pan and reduce for a few minutes to form a thick glaze. 15. To serve, using a pastry brush, 'paint' the balsamic glaze onto two serving plates. Place the potato and sausage mixture and the cod fillets alongside. Serve.