Description
This North African blend has a spicy kick that goes well with meat and vegetable alike.
Suitable for vegetariansProduct information
This North African blend has a spicy kick that goes well with meat and vegetable alike.Masters of Flavour
Country of Origin
United Kingdom
Storage
Once opened, keep refrigerated and use within 3 weeks.
Preparation and Usage
This Moroccan blend has a spicy kick that goes with meat and vegetables alike. Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into steaming couscous
Recipes
Moroccan Meatballs with Couscous
Serves 4
Ingredients: 50g breadcrumbs, 2 tbsp water, 500g minced lamb, 1 tsp Bart Garlic Paste, 1 tsp Bart Ground Cumin, 2 tsp Bart Ground Coriander, 3 tsp Bart Mint, grated zest of 1 lemon, 1 egg, beaten, salt and freshly ground black pepper, oil for frying, 1 small onion, finely chopped, 2 x 400g cans chopped tomatoes, 200ml chicken stock, 4 tsp Bart Harissa Paste, freshly chopped coriander, 200g couscous, 350ml chicken or vegetable stock, freshly chopped parsley.
In a bowl, mix together the breadcrumbs and water. Add the lamb, Bart Garlic Paste. Bart Ground Cumin, Bart Ground Coriander, Bart Mint, lemon zest and egg. Season and mix well. Shape into little meatballs. Chill for 30 minutes. Heat the oil in a frying pan then add the meatballs in batches, frying until browned all over. Remove from the pan and set aside. Add the chopped onion to the pan, adding a little oil if necessary, and cook for a few minutes until soft.
Stir in the tomatoes, stock and Bart Harissa Paste and season with salt and pepper. Bring to the boil then simmer, uncovered for 10 minutes. Return the meatballs to the pan and cook for a further 20 minutes until the sauce has thickened. Stir in the coriander. Meanwhile, place the couscous in a bowl and pour over the stock. Cover the bowl with clingfilm and leave for 10 minutes.
Fluff up with a fork and season. Stir the parsley through and serve with the meatballs.
Package Type
Jar
Recycling Information
Jar - Recyclable; Lid - Recyclable
Other Information
Full Product Name:
Harissa paste
Storage:
Once opened, keep refrigerated and use within 3 weeks.
Origin:
Produce of more than one country. Produced in the UK
Brand
Bart
For more ideas, try www.bart-ingredients.co.uk
Manufacturer
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.
Country of Packing
France
Return To Address
The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS3 4AD.
www.bart.co.uk
Typical Values
(per 100g as sold):
Energy
397kJ/96kcal
Fat
5.1g
of which Saturates
0.4g
Carbohydrates
8.1g
of which Sugars
6.5g
Protein
2.0g
Salt
3.03g
Ingredients
Onion, Red Pepper, Water, Garlic, Red Chilli, Rapeseed Oil, Paprika, Tomato Puree, Salt, Lemon Juice Concentrate (Lemon Juice, Sulphites), Sugar, Coriander, Cumin, Smoked Paprika, Fennel, Black Pepper
Allergen Information
Contains Sulphur Dioxide/Sulphites
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