SYDNEY SPICE 20g

$5.20

A unique blend of spices developed by Herbie for the Feast of Sydney. (SML PKT)

   
Weight 0.02 kg
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Product Description

Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney. (SML PKT)

Contains: Kaffir Lime Leaves, Lemon Myrtle, Turmeric, Salt, Cumin, Ginger, Garlic, Chilli, Coriander Seed, Galangal, Caraway, Cayenne.

Description & Use: Originally developed for a bit of fun to celebrate the ‘Feast of Sydney’ a food experience promotion organised by Tourism New South Wales, Herbie’s Spices Sydney Spice is a testament to the depth of Australia’s broad food heritage. It contains Asian spice flavours along with Indian, European and of course our own Australian native Lemon Myrtle.

This spice blend adds a delicious taste to chicken, fish and lamb when sprinkled on to the meat about 10 minutes before cooking, whether grilling, barbecuing or baking. Sprinkle a little into stir-fried vegetables while cooking and then add a little coconut milk.

Nutritional Information: Spice Mix Only

Per 100g
Energy (kj)
1240.54
Protein (g)
12.32
Fat (g) Total
7.14
Fat (g) Saturated
 0.87
Carbohydrate (g)
46.57
Sugars (g)
12.80
Sodium (mg)
5417.29

CAULIFLOWER AND BROCCOLI SOUP

1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 Tablespoon oil
1 Potato, peeled and cut into 1cm dice
2 Tablespoons Balmain & Rozelle (Sydney Spice)
5 cups chicken stock
600g cauliflower cut into florets, stem discarded
350g broccoli, cut into florets, stem discarded
1 cup pouring cream

Heat oil in large saucepan, add onion and garlic, cook slowly for 3 minutes, stirring occasionally.  Add potato cubes, increase heat, stir 2-3 minutes.  Add a little water if it sticks to the bottom.

Stir in the Balmain & Rozelle Spice and the stock, bring to boil.

Add the cauliflower and broccoli, return to boil, then reduce heat and cook at a gentle rolling boil about 5-10 minutes, until thickest part of cauliflower is tender.

Remove the pan from heat, and allow to cool with the lid off until steam stops rising.

Puree until smooth, then stir through the cream.

Serves 6-10, depending on the size of the bowl.

SKU:SKU2.

Product Description

Originally called “Balmain & Rozelle” Spice, this is a unique blend of spices developed by Herbie for the Feast of Sydney. (SML PKT)

Contains: Kaffir Lime Leaves, Lemon Myrtle, Turmeric, Salt, Cumin, Ginger, Garlic, Chilli, Coriander Seed, Galangal, Caraway, Cayenne.

Description & Use: Originally developed for a bit of fun to celebrate the ‘Feast of Sydney’ a food experience promotion organised by Tourism New South Wales, Herbie’s Spices Sydney Spice is a testament to the depth of Australia’s broad food heritage. It contains Asian spice flavours along with Indian, European and of course our own Australian native Lemon Myrtle.

This spice blend adds a delicious taste to chicken, fish and lamb when sprinkled on to the meat about 10 minutes before cooking, whether grilling, barbecuing or baking. Sprinkle a little into stir-fried vegetables while cooking and then add a little coconut milk.

Nutritional Information: Spice Mix Only

Per 100g
Energy (kj)
1240.54
Protein (g)
12.32
Fat (g) Total
7.14
Fat (g) Saturated
 0.87
Carbohydrate (g)
46.57
Sugars (g)
12.80
Sodium (mg)
5417.29

CAULIFLOWER AND BROCCOLI SOUP

1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 Tablespoon oil
1 Potato, peeled and cut into 1cm dice
2 Tablespoons Balmain & Rozelle (Sydney Spice)
5 cups chicken stock
600g cauliflower cut into florets, stem discarded
350g broccoli, cut into florets, stem discarded
1 cup pouring cream

Heat oil in large saucepan, add onion and garlic, cook slowly for 3 minutes, stirring occasionally.  Add potato cubes, increase heat, stir 2-3 minutes.  Add a little water if it sticks to the bottom.

Stir in the Balmain & Rozelle Spice and the stock, bring to boil.

Add the cauliflower and broccoli, return to boil, then reduce heat and cook at a gentle rolling boil about 5-10 minutes, until thickest part of cauliflower is tender.

Remove the pan from heat, and allow to cool with the lid off until steam stops rising.

Puree until smooth, then stir through the cream.

Serves 6-10, depending on the size of the bowl.