20 February 2009

Lucinda's Seven Seed Mix

Here's another spice mix I keep on hand. It provides a complex flavor profile for simple dishes, like potatoes. It is a Seven Seed Mix and here is the recipe:

EQUAL parts of the following SEEDS:

Yellow Mustard
Black Mustard

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 Muffins

1 cup self-rising corn meal
1 cup buttermilk

1 egg

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.
Give this Seven Seed Mix a try!

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