Ras el Hanout Spice Pate

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by: Nude Food hero






An intoxicating blend of spices, this Ras el Hanout Spice Paste will liven up any soup, stew or slow cooker recipe and makes a delicious marinade




ingredients

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serves: 2-4

6 tbsp Coriander seeds

4 tbsp Cumin Seeds

3 tsp Fennel Seeds

1 1/2 tsp Caraway seeds

1 1/2 sticks 8cm long cinnamon

10 cardamon pods (any colour, split the shells and use the seeds inside)

3 tsp Peppercorns (any colour)

2 tsp Ground Mace

2 tsp Ground All Spice

12 cloves

2 Star Anise

2 tsp Yellow mustard seeds

2 tsp black mustard seeds

12 cloves of garlic

80g fresh ginger, peeled and roughly chopped

80g fresh Turmeric, peeled and roughly chopped

1 whole nutmeg, grated

1 long red chilli

3/4 cup - 1 Olive oil

Nutrition Facts
Ras el Hanout Spice Pate

Servings Per Recipe: 2

Amount per Serving

Calories: 542

  • Total Fat: 20.4 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 123.3 mg
  • Total Carbs: 90.5 g
  •     Dietary Fiber: 26.9 g
  •     Sugars: 4.9 g
  • Protein: 15.4 g
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preparation

1.  Place a small fry pan over low heat. Add all the ingredients up to black mustard seeds and cook for about five minutes or until they are fragrant and begin to pop and crackle. Remove from heat and allow to cool.

2.  In food processor or blender, blitz together the garlic, ginger, turmeric, chilli, nutmeg with a little of the oil to form a thick paste. You may need to scrape down the side and add more oil.

3.  Add the cooked spices to the garlic mixture with the rest of the oil. Blend into a paste adding more oil should you want a thinner consistency.

4.  Store in an airtight container, in the fridge. Will keep for several months, if not a year.

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