EQUAL parts of the following SEEDS:
My favorite combo is Seven Seed mix and harissa. Harissa has quite a kick to it. Like hot sauce, it can vary in temperature from one brand to another. If you have never used it before -- be fore warned! I like to use it with potatoes because the plain starch of the potato takes care of a lot of the heat.
Here's the recipes.
Seven Seed Harissa Potatoes
6-7 potatoes, peeled and sliced about 1/2 inch thick
2 tablespoon Seven Seed mix, toasted in a dry skillet
1 tablespoon harissa paste
1/3 cup olive oil
In a large bowl, sprinkle the sliced potatoes with the toasted Seven Seed mix.
Add the harissa and oil and mix till coated.
Layer in a baking dish
Cook at 350 for about an hour
This is an interesting side for a roasted chicken. If you don't have harissa, sprinkle on a tablespoon of a smoky paprika or red pepper. If you don't want to wash an extra bowl, just mix it together in the Baking dish.
Try these Seven Seed Harissa Muffins for a spicy and complex corn bread.
Seven Seed Harissa Corn MuffinsGive this Seven Seed Mix a try!
1 cup self-rising corn meal
1 cup buttermilk
1 tablespoon Seven Seed mix, toasted in a dry skillet
1 tablespoon harissa
1/4 cup vegetable oil
Mix the corn meal, milk, egg, and harissa together in a small bowl.
Fold in the toasted Seven Seed mix.
Generously oil a muffin tin (preferably cast iron) with the vegetable oil and place it in a 400 oven.
Let the muffin tin sit in the hot oven for about 5 min.
Carefully remove the tin and fill the compartments with the muffin mixture, about 3/4 full
Bake for 20 minutes, until the tops are browned. It makes about 12 muffins.