HERBS DE PROVENCE 15g

$3.50

A traditional blend of herbs containing lavender flowers, used in French cuisine. (SML PKT)

   
Weight 0.02 kg
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Description

Contains: Thyme, Marjoram, Parsley, Tarragon, Celery Seed, Bay Leaves, Lavender Flowers.

Description & Use: Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine. Add to stews, soups, casseroles, sauces, gravies and roast meats in the same manner as mixed herbs. Particularly effective with chicken and game.

Nutritional Information: (Mix Only)

 
Per 100g
Energy (kj)
 1190
Protein (g)
 13.3
Fat (g) Total
 7.7
Fat (g) Saturated
 0.9
Carbohydrate (g)
 37.6
Sugars (g)
 2.4
Sodium (mg)
 136

CHORIZO AND THYME CASSOULET

 

 

 

Serves: 4

  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 red capsicum, chopped
  • 4  chorizo sausages, sliced
  • 2 anchovies, chopped
  • 250 mL red wine
  • 120 g butter beans, cooked and drained
  • 120 g black eye beans, cooked and drained
  • 400 g (can) chopped tomatoes
  • 2 teaspoons Herbie’s Spices dried thyme
  • 1½  teaspoons Herbie’s Spices herbs de Provence
  • 1½ teaspoons Herbie’s Spices smoked paprika

crunchy crumbs:

  • 1 cup fresh breadcrumbs (made from day old bread)
  • ½ small red onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 teaspoon Herbie’s Spices dried thyme
  • 1 tablespoon flat leaf parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  1. Saute onion in a little olive oil until translucent, then add garlic and capsicum for another 2 minutes and add chorizo.  Once chorizo is browned, add anchovies, wine, cooked beans, tomatoes, herbs and smoked paprika.  Lower heat and simmer for 25 minutes.
  2.  To make crumbs, spread fresh breadcrumbs over a baking tray and sprinkle over onion, garlic, thyme, parsley, lemon zest and olive oil.  They need to be fairly drenched in oil to become crunchy.  Bake in 200C oven for 5 minutes until crisp and starting to brown.
  3.  Spoon cassoulet into deep bowls and top with crumbs, and don’t forget a glass of cab sav.

 

SKU:SKU36280.

Description

Contains: Thyme, Marjoram, Parsley, Tarragon, Celery Seed, Bay Leaves, Lavender Flowers.

Description & Use: Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine. Add to stews, soups, casseroles, sauces, gravies and roast meats in the same manner as mixed herbs. Particularly effective with chicken and game.

Nutritional Information: (Mix Only)

 
Per 100g
Energy (kj)
 1190
Protein (g)
 13.3
Fat (g) Total
 7.7
Fat (g) Saturated
 0.9
Carbohydrate (g)
 37.6
Sugars (g)
 2.4
Sodium (mg)
 136

CHORIZO AND THYME CASSOULET

 

 

 

Serves: 4

  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 red capsicum, chopped
  • 4  chorizo sausages, sliced
  • 2 anchovies, chopped
  • 250 mL red wine
  • 120 g butter beans, cooked and drained
  • 120 g black eye beans, cooked and drained
  • 400 g (can) chopped tomatoes
  • 2 teaspoons Herbie’s Spices dried thyme
  • 1½  teaspoons Herbie’s Spices herbs de Provence
  • 1½ teaspoons Herbie’s Spices smoked paprika

crunchy crumbs:

  • 1 cup fresh breadcrumbs (made from day old bread)
  • ½ small red onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 teaspoon Herbie’s Spices dried thyme
  • 1 tablespoon flat leaf parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  1. Saute onion in a little olive oil until translucent, then add garlic and capsicum for another 2 minutes and add chorizo.  Once chorizo is browned, add anchovies, wine, cooked beans, tomatoes, herbs and smoked paprika.  Lower heat and simmer for 25 minutes.
  2.  To make crumbs, spread fresh breadcrumbs over a baking tray and sprinkle over onion, garlic, thyme, parsley, lemon zest and olive oil.  They need to be fairly drenched in oil to become crunchy.  Bake in 200C oven for 5 minutes until crisp and starting to brown.
  3.  Spoon cassoulet into deep bowls and top with crumbs, and don’t forget a glass of cab sav.