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Whole Spice Hummus Recipe

Make this delicious Whole Spice Hummus recipe for your next summer BBQ. It’s sure to be a hit!

(Serves 6)

Ingredients:
1 cup dry garbanzo beans
2 1/2 cups water
6 Tbs. tahini paste
6 Tbs. fresh lemon juice
3/4 tsp. sea salt
1 garlic clove, minced
1/4 tsp. cumin powder
Olive Oil (for drizzling)

Directions:
In a pressure cooker combine water and garbanzo beans.
Bring to boil and reduce heat to low.
Simmer for 3 hours: Beans should be very soft and slightly caramelized at the end of the cooking and also you should have some remaining liquid to be used later (see Cook’s Note below).
When done, let cool until beans are warm before blending.

Transfer the beans (and the remaining liquid), lemon juice, salt, cumin and garlic to a food processor and blend until smooth.
Add Tahini paste and blend until flavored and thickened. (Hummus has a tendency to thicken up as it cools and water can be added later if desired.)

Spread the hummus into a flat serving dish and drizzle with olive oil.
Sprinkle one of the following spices on top: Chili California, Marash Chili, Zhug or Harissa.

Cook’s note: The remaining water at the end of the cooking should be reduced to about 1/3 inch below top of the beans. If more water remains, then cook uncovered until water reduces.

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Whole Roasted Salmon for Holiday Entertaining

Looking for new ideas for entertaining family and friends this holiday season? Try this recipe for salt-roasted whole salmon with wasabi mayo and chile salsa from Eiko’s Executive Chef Jake Rand.

Ingredients: 
1 whole salmon (10-12lbs), gutted, gills removed, scales left on
3 lemons,  quartered
1 lemon, finely sliced
2 fennel bulbs, thinly sliced
½ bunch of fresh-flat leaf parsley
½ bunch of sage
½ bunch of fresh chives
18 cups rock salt
2 large eggs

For the wasabi mayo:
1 tube Kewpie Mayo
1 tin dried wasabi powder

For the chilli salsa:
1 fresh red chilli , deseeded
½ bunch fresh mint, leaves picked, stems discarded
1 1/2 Tbsp. extra virgin olive oil
1 tsp. white wine vinegar
sea salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees.

Wash the salmon well both inside and out, then pat dry with kitchen paper (leaving the scales on helps to keep in the moisture as it cooks). Finely slice 1 lemon into rounds and stuff into the salmon cavity with the sliced fennel, parsley, marjoram and chives.

Combine the rock salt, eggs and one cup of water in a large bowl, then evenly spread one-third of the salt mixture over a large baking tray (large enough for entire fish to lay flat), making a slight hollow in the middle to hold the salmon snugly. Lay the salmon diagonally into the tray, then spoon over the remaining salt mixture, heaping it around and onto the salmon so that it’s evenly covered – you should have a layer of salt, roughly 2cm thick, all over the salmon.

Place the tray in the hot oven for around 40 minutes, or until cooked through. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done.

Meanwhile, make the wasabi mayo. Mix wasabi powder with warm water until a paste forms. Whisk wasbi into mayo 1 tablespoon at a time until desired astringency is reached.

To make the salsa, finely chop the chilli and mint leaves (discard stems), then place into a bowl with 1½ tablespoons of extra virgin olive oil and 1 teaspoon of vinegar. Season to taste with salt and pepper, then set aside.

Once cooked, remove the salmon from the oven and allow to cool for around 20 minutes, then with the tip of a knife, carefully slice into the salt, cutting all the way along the salmon spine, being careful not to slice into the fish at this point. Gently lift the salt casing off the salmon, then spoon away and discard the remaining salt, brushing away any excess from the top of the salmon. Transfer the fish to a large platter, then score the skin along the spine, across the tail and under the gill and peel back the skin. Divide up the salmon and serve with the wasbi mayo, chilli salsa and lemon wedges on the side.

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Braised Lamb Shanks Recipe

Whole spice suggests a very special (and simple) dinner, perfect for a weeknight or for company.

Ingredients:
2 lamb shanks
1 Tbs olive oil
½ oz Whole Spice lamb rub
3 carrots, sliced in big chunks
3 celery stalks, sliced in big chunks
3 shallots, cleaned and quartered
6 cloves of garlic, minced
1 red bell pepper, stem and seed pod removed, cut and quartered
1/2 small butternut squash
1 28 oz. can stewed plum tomatoes
1 cup hearty red wine, like a Syrah
1 cup beef broth
3 cardamom pods
4 whole allspice berries
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Rub lamb shanks in olive oil and rub with Whole Spice lamb rub. Place in oven and cook for 20 minutes, turning a few times to seal in the juices. Add all the vegetables and spices and cook for two hours. Remove the cardamom and allspice. Serve over creamy polenta.

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White Bean Soup Recipe with Whole Spice Soup Base

Whole Spice soup base is a premium, all-natural blend of spices, using only the highest quality of ingredients, with no chemicals or MSG. And with no meat products added, it is truly a vegetarian’s delight. In addition to using in soup, Whole Spice soup base may also be used as a dry rub for meats or fish, and a variety of other vegetarian dishes. With so many wonderful uses Whole Spice soup base is sure to please. Try this simple soup recipe at home…

Whole Spice White Bean Soup

Ingredients:
Quarter cup olive oil plus extra for drizzling
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
2 cups leeks (white part only), diced
2 Tbs. Whole Spice soup base
1 ½ cups vegetable broth
1 28 oz. can of chopped tomatoes
1 28 oz. can or frozen white beans (any kind of white bean will do)
Fresh parsley
Salt and Pepper to taste

Directions:
Sauté carrots, celery, leeks, garlic in olive oil for five minutes. Add soup base, chopped tomatoes and white beans and simmer on stove for 45 minutes. Spoon into four bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil.

Whole Spice Thai Shrimp Recipe

Ingredients:Thai Spice Shrimp
1 oz. Thai Spice blend
1 cup sugar snap peas
2 carrots, sliced thin 2 celery stalks, sliced thin 1/2 red onion, sliced thin 1/2 red bell pepper, stem and seed pod removed, sliced thin
1 lb. jumbo shrimp, shelled and de-veined
1/2 block of firm tofu, sliced in one-inch cubes
1 can coconut milk
1 can straw mushrooms, drained
1/2 cup vegetable broth
1 tsp. vegetable oil
Green onions and cilantro for garnish

Directions:
Sauté sugar snap peas very quickly in vegetable oil and remove from skillet. Toss shrimp and tofu in the Thai spice blend and sauté in the hot skillet for about two minutes, browning on both sides. Add coconut milk, straw mushrooms and vegetable broth. Once the liquids are simmering, add the snap peas, carrots, celery, onion and bell pepper. Simmer to taste but be careful not to over cook the shrimp.

Whole Spice Manager, Jackie Henkelman, likes to serve this with Jasmine rice and garnish with sliced green onions and tons of cilantro. She also likes to have some fresh hot chilis on the side.