Mediterranean Seasoning - All Natural - Organic Grown - 2 Ounces

$2.99

Mediterranean Seasoning - All Natural - Organic Grown - 2 Ounces

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Contains: Organic Oregano, organic Rosemary, organic Thyme, organic Garlic and organic Fennel.

As in any type of cooking in Mediterranean cuisine people use seasoning, Mediterranean seasoning actually. Mediterranean cuisine is the food of the areas around the Mediterranean Sea, obviously. The fact is that the Mediterranean cuisine contains foods from varied cultures. Given the geography of the Mediterranean, these nation-states have influenced each other in time and the cooking process evolved into sharing common principles. Mediterranean cuisine is characterized by flexibility, a wide range of ingredients and many regional variations. The area has tended to favour the raising of goats and sheep.

Fish dishes are also very common, although today much of the fish is imported since the fisheries of the Mediterranean Sea are no longer what they used to be. Seafood is still prominent in many of the standard Mediterranean dish recipes. It is quite obvious that certain types of meats and fruit or vegetables, as it is the case with Mediterraean cuisine, ask for specific/typical seasoning, in this case, mediterannean seasoning. Mediterranean foods and dishes include barbecue or grilled meats, pita bread, hummus and falafel which normally ask for special seasonings which are to be found in the area of Mediterannean seasoning obviously.

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Roasted cod with Mediterranean spice rub By Paul Merrett
Serves 2

Cooking and preparation - 30 minutes (plus boiling time for potatoes) preparation, 30 minutes cooking

Ingredients
For the spice rub
3 tsp saffron strands (or substitute ground turmeric)
3 tsp garlic powder
3 tsp smoked paprika
1 tsp cracked black pepper

For the sausages
2 tbsp olive oil
2 Toulouse sausages or other good quality pork sausages
400g/14oz new potatoes, boiled until tender, peeled and halved
1 garlic clove, finely chopped
fresh flatleaf parsley (about 1 tbsp when chopped)

For the cod
25g/1oz butter
2 x 150g/10 oz thick cod fillets or other fish of your choice such as hoki, sea bass, herrings, sardines, halibut or turbot
1 tsp flour

For the balsamic reduction (optional)
6 tbsp balsamic vinegar

Method
1. To make the spice rub, place all the ingredients together in a pestle and mortar and grind until fine (if using turmeric in place of saffron you can just mix the spices together in a bowl). You'll only need about a quarter of the rub for this recipe - the rest can be stored in an airtight jar in a cool, dark cupboard for up to a month.

2. Heat one tablespoon of the olive oil in a frying pan. When hot add the Toulouse sausages and cook for about ten minutes, turning occasionally to ensure even cooking, until golden-brown all over.

3. Add the remaining tablespoon of oil to the pan with the sausages. Add the potatoes to the same pan and cook on each side for 3-4 minutes, until lightly browned.

4. If the cod has its skin on, remove it with a sharp knife and discard.

5. When the sausages are cooked through, transfer them to a plate and keep warm.

6. Add the chopped garlic to the potatoes and turn down the heat. Stir the garlic through the potatoes then transfer the potatoes to a warm plate.

7. Remove any bits of garlic left in the pan with kitchen paper and return the pan to the heat.

8. For the spice rub, place a quarter of the above quantity into a small bowl. Add a teaspoon of flour and mix together.

9. Press the cod fillets in the spice rub until well coated on all sides.

10. To cook the cod, heat the butter in the same pan used to cook the sausages and, when hot, add the cod fillets. Keep the heat quite low so as not to burn the butter, but high enough to colour the cod nicely. Pan-fry on all sides for about 4-5 minutes, or until golden and just cooked through.

11. Transfer the still warm potatoes to a mixing bowl. Chop the parsley and add to the bowl with the potatoes.

12. Cut the sausages into thick slices at an angle and add to the bowl with the potatoes.

13. When the cod is cooked, remove it from the pan and allow it to rest for a few minutes on a plate.

14. If making the balsamic reduction, pour away any excess oil from the pan and wipe clean with kitchen paper. Heat the pan and, when hot, pour the balsamic vinegar into the hot pan and reduce for a few minutes to form a thick glaze.

15. To serve, using a pastry brush, 'paint' the balsamic glaze onto two serving plates. Place the potato and sausage mixture and the cod fillets alongside. Serve.

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