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Moroccan Spice Blend

Moroccan Spice Blend

Dauphine

Serving Suggestions:

Moroccan spiced lamb chops (2 servings)
- 6 lamb chops
- salt 
- 3 tbsp Allegra's Moroccan spice blend 
- cooking oil

- place spice blend in a soup bowl or similar edged dish
- sprinkle the meat with salt to taste
- press the chops into the spice blend on both sides
- when using a grill, drizzle chops with a generous amount of oil so that the spices can
soak it up and therefore won't burn. On medium heat grill to your preferred internal temperature.
- when using a frying pan ad oil to the hot pan, add the dry chops and fry to your preferred cooking temperature
- remove the meat from the pan, discard the oil and deglaze with some Port wine 
and add half a cup of brown "au jus" (gravy)
- Enjoy!

 

Moroccan spiced cream of root vegetable soup

- 1 medium sized onion - peeled and diced
- 1/2 leek - diced
- 1 small celery root - peeled and diced
- 3 carrots - peeled and diced
- 2 turnips - peeled and diced
- 1 red beet - peeled and diced
- 2 tbsp Allegra's Moroccan spice blend
- 1/2 cup white wine
- 3 cups vegetable or chicken broth
- salt, Worchester, lemon 
- 1 cup cream

- heat little oil in a stock pot
- add onions and glace for 3 minutes without taking color
- add leek to it and continue for two more minutes, stirring regularly
- add all other vegetables and roast for several minutes on higher heat
- Styr in the spice blend, stirring constantly so that the spices roast but not burn
- Deglaze with wine, add the stock and simmer until all vegetables are very tender
- Transfer to a blender and puré, season with salt, Worchester and little lemon jus to taste
-Add cream and serve (for a fluffy soup whip the cream stiff and fold in just before serving!) 

(Recipes by Chef Thomas Nay)