The Spice Shop

Hungarian Goulasch mix, 50g
Unit price: £3.55 (approx. €3.98)
Unit price (tin): £4.95 (approx. €5.54)
Shipping Weight: 50g

Mixed to a traditional Hungarian family recipe this blend uses the finest Paprika and other spices. Remember, a Goulasch is always better the day after, so make a big pot to last.

Recipe: Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

This product is also available pre-packaged in a handy Spice Shop Tin, imprinted with the name of the spice, and with a recipe on the back.

Nutmegs, ground

Great to add to cakes and biscuits. Try it with vegetables such as spinach and cauliflower and in lentil soup.

Mirin

Mix mirin with soya sauce and sake to make teryaki sauce. Pan-fry a salmon fillet until almost done, discard oil. Pour teryaki sauce into the frying pan over the salmon and fry on high heat for another 3 minutes, turning the fillet over to cover it with sauce. Remove as the sauce reduces and begins to carmelize, but before it burns!

Galangal powder

Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.

Curry Basic mix

Dry roast the spices in a frying pan, cool and grind. Fry onion, ginger and garlig in a little oil. Add the spices, 1 tsp/person, and fry a couple of minutes. Add meat or vegetables and stock. Bring to the boil, lower heat and cook until the meat or veg are tender. Check seasoning - you may want to add salt. Serve with rice.