The origin of the Cajun blend or blend

 The Cajun blend or Cajun blend is a spice composition that comes from Acadian cuisine (French from Louisiana in the USA). It is a blend of cultures where French aromatic herbs meet the hot spices of Mexico and the Caribbean. A blend of character, slightly spicy, with a background of Paprika, Garlic, Onion, Cumin, Chili and aromatic herbs.

The Acadians were the first French settlers in North America. Immigrating to Canada in the early 1600s (present-day Maritime Provinces), they lived off what was readily available to them. Traditional peasant-style recipes from the French countryside—usually meat and vegetables cooked with a thick sauce in a single pot—were adapted to include what Acadians could catch or harvest from both land and sea. Refusing to pledge allegiance to the British Crown in 1755, more than 15,000 Acadians were deported, many of whom went to Louisiana.

 

Once settled in the South, these French-Canadian farmers once again adapted their cuisine to the ingredients available in the region. Their cuisine has evolved to include crab, oysters, alligator, crawfish, shrimp, catfish and redfish caught in the Gulf of Mexico and nearby bayou waters. Potatoes were replaced by rice, which thrived in Louisiana's warm climate, peppers replaced carrots in the culinary base of stews (the Holy Trinity), and new spices (black pepper, chili, cumin) were introduced. Influences from the Spanish, Native Americans, and African Americans also played a key role in making Cajun cuisine what it is today.

Veal colombo, tender chard and bulgur

 Ingredients

• 1fresh onion
• 600g of chard
• 240g of bulgur
• 2Ras el Hanout
• 500g of sliced ​​veal

Preparation tips

1. Peel and slice the onion. Wash and cut the chard into small pieces, including the leaves.

2. Heat a frying pan with a drizzle of olive oil and brown the chopped onion. Add the veal and sear on all sides, salt, pepper, sprinkle with colombo, making sure each piece is well wrapped.

3. Add 10 cl of water (half a glass), add the chard, cover and cook for 10 minutes. medium heat.

4. Meanwhile, boil 60cl of water (based on 4 people), add salt and throw in the bulgur. Cook it for 7 min. Cover and leave to swell off the heat.

5. Adjust the seasoning of the meat dish, check the cooking and serve immediately with the bulgur. You can mix it with everything else (our photo) or serve it separately.

But why didn't we put and protect the Espelette pepper in a carton?

 It is with pleasure that we offer you a lovely AOP Espelette pepper from Itxassou (Basque Country). Unlike all our ground spices, it is offered in the form of a 40g glass jar. Many times we have had this question: "Why didn't you put it in a carton so it could be protected?" »

The reason lies in its AOP (Protected Designation of Origin). In fact, this spice is subject to strict specifications guaranteeing both the taste qualities of this pepper and its origin.

Firstly, the peppers must be produced, processed and packaged by identified, authorized operators (in other words the producers) and controlled within the geographical area made up of the 10 municipalities located in the Pyrénées Atlantiques department (of which Itxassou is part )

Secondly, the powder packaging for a consumer unit (the one found in stores) must be exclusively a glass jar (weight 40g, 45g or 50g). You cannot find a real Espelette pepper in any other packaging than the one mentioned above. Finally, the stamp stuck on the lid, the European AOP logo will certify your Espelette pepper.

For all purposes: https://www.pimentdespelette.com/espace-documentation/

For these two reasons, it was not possible for us to package the Espelette pepper in cartons. Carefully keep your glass jar away from light and humidity so that it can deliver all its aromas to you!

Warm bulgur salad with orange and walnuts

 Ingredients

• 200g of Bulgur
• 2oranges
• 6dates
• 230g chickpeas
• 100g of lamb’s lettuce
• 1/2lemon
• 100gnuts
• 1Four Spices
• 2case of olive oil
• 1tablespoon of sherry vinegar

Preparation tips

1. Boil 20cl of salted water (based on 4 people). 

2. Put the bulgur in a salad bowl, add the four spices, olive oil, salt and pepper. Cover with boiling water and leave to swell for 15-20 minutes. 

3. Peel the oranges with a very sharp knife, cut them into slices, collecting the juice in a bowl. Pit the dates and cut them into small pieces. Crush the nuts. 

4. Wash and squeeze out the lamb's lettuce. 

5. Mix the remaining orange juice, lemon juice, sherry vinegar, salt, pepper in the bowl and emulsify with the olive oil. 

6. Fluff the bulgur with a fork, add the dates, drained chickpeas, nuts and lamb's lettuce. Cover with the orange sauce and add the orange slices. Serve !

What is the difference between rock salt and sea salt? What salts for my mill?

 There are two types of salt in the world: sea salt and rock salt. Gem referring to gemmology, the study of stones. Unlike peppers, salts are of mineral origin.

Sea salt: Sea salt comes quite simply from the sea. For this we use salt pans in which the sea water will stagnate for several days in carnations. A carnation being these small rectangular surfaces, these basins where the sea water is found. Through the effect of the sun and the wind, the sea water evaporates, leaving room for the salt which has not evaporated. We harvest two types of sea salt: fleur de sel and coarse salt. Fleur de sel is the thin layer of white crystals formed on the surface of carnations. It is a wet salt intended for sprinkling. Coarse salt is the salt remaining by total evaporation of sea water. These two salts being wet are not suitable for your salt mill.

 

Rock Salt: rock salt is extracted from the rock. It is exploited in mines dug into rock or in the open air. This salt is in fact a layer of rock that is extracted mechanically. The origin of this salt is more distant, generally a few hundred million years. This salt was formed when the sea retreated and left a layer of salt through evaporation. Over time, this layer of salt has either remained on the surface (open-air rock salt mines) or is buried under other layers of rocks and sediments. Since this salt was formed millions of years ago it has the advantage of being free from any possible pollution. It is a pure salt. Sometimes chemical compounds color this salt: we think of sylvinite which gives this blue color to Persian blue salt or iron oxide which tints Himalayan Pink salt. These salts (like natural marine salts) do not contain iodine. But they contain all kinds of trace elements (Iron, Zinc, Magnesium, Potassium, Calcium, Manganese, etc.).

Be careful sometimes with virtuous claims, you would have to eat kilos of it per day to benefit from so-called virtues! Indeed at this level of daily salt consumption, you will not last long  J

What salt for my mill?

Rock salt is the salt you need for your mill. It is naturally dry and is ideal for all salt mill wheels. Whatever the steel or ceramic mechanism. This rock salt will be crushed in exactly the same way as your peppercorns in your pepper shaker.

Finally, always choose a quality mill, it will last over time. Two French brands offer robust mills: de Buyer and Peugeot. You will find on our site both sea salt refills ,  rock salts and  Buyer mills (made in the Vosges with local beech wood)

Yellow vegetable curry with wheat noodles

 Ingredients

• 250gwheat noodles
• 1zucchini
• 1carrot
• 1broccoli
• 1case of curry paste
• 40cl of coconut milk
• 1Curry Homemade Recipe
• 1Cumin
• 2case of nuoc nam sauce
• 1teaspoon of sugar
• 1vegetables soup

Preparation tips

1.Infuse the vegetable broth in 200ml (based on 4 people: 100ml for 2) of hot water.

2. Heat a wok or frying pan over medium heat. Add 2 tbsp of oil then the curry paste and cook for 1 minute. Add 1/3 of the coconut milk and bring to a boil. Reduce the heat a little, mix well and simmer for 5-6 minutes.

3. Meanwhile wash the vegetables, cut the broccoli into florets, peel the carrots and cut them into slices, cut the zucchini into pieces. Add these vegetables to the wok with the broth, and the rest of the coconut milk.

4. Cook for about 15 minutes, until the vegetables are tender.

5. Boil a large pot of salted water. Cook the noodles for about 4 minutes. 

6. Once the vegetables are cooked, add the nuoc nam or soy sauce (or salt) and sugar.

7. Drain the noodles then divide them into individual bowls.

8. Pour the vegetable curry into each bowl over the noodles. Spread a few chopped coriander leaves.

Treat yourself

Harira (Moroccan soup) with dates

 Ingredients

• 2Carrots
• 2Celery stalks
• 2cloves of garlic
• 1onion
• 400gcrushed tomatoes
• 200gblonde lentils
• 30gfresh ginger
• 2Four Spices
• 10dates

Preparation tips

1. Peel the carrots. Cut them and the celery stalks (including the leaves) into very small pieces. Finely slice the garlic cloves, ginger and onion.

2. Heat a drizzle of olive oil in a large saucepan over low heat and brown all these ingredients for 5 minutes. stirring regularly. Season with spices and salt. Continue cooking until the flavors develop.

3. Cover with 1l of water (based on 4 people) with vegetable stock, add the crushed tomatoes and the blond lentils and simmer for 25 min. 

4. Pit and dice the dates.

6. Serve the soup immediately with the dates that each person will add to their taste and sprinkle with parsley or coriander (optional). 

Cauliflower korma, basmati rice

 Ingredients

• 1Cauliflower
• 260gBasmati rice
• 1onion
• 150gcashew nuts
• 1/2lemon
• 1cinnamon
• 1paprika
• 1Ancho pepper
• 1Turmeric
• 1tsp ground cardamom

Preparation tips

1. Heat 25cl of water (based on 4 people) and when the water is boiling, pour it over 100g of cashew nuts (and reserve 50g) and leave them to soak for 30 min. 

2. Preheat the oven to 200°. Cut the cauliflower into florets. Place them on a baking tray covered with baking paper. Drizzle with olive oil, salt and a little spice. Bake for 35 min. 

3. Heat a pot of boiling salted water and cook the rice for 10 minutes.

4. Peel and slice the onion. Brown it for 5 minutes in a pan with a drizzle of olive oil until it is golden and crispy. Reserve.

5. Mix the 100g of cashew nuts in their water with the juice of half a lemon and the rest of the spices in a blender until you obtain a smooth cream. 

6. Roast the remaining cashew nuts for 3 minutes in a pan.

7. When the cauliflower is cooked, put the rice at the bottom of the plate, add the cauliflower then the cashew sauce. On top sprinkle roasted cashew nuts and crispy onions.

Oatmeal pancakes - Curried leek fondue

 Ingredients

• 80goatmeal
• 2eggs
• 1onion
• 1kgleeks
• 1Curry
• A few sprigs of parsley. salt. pepper

Preparation tips

1. Peel the onion, slice it finely and cook it covered for 10 minutes. with olive oil and a touch of curry in a non-stick pan. 

2. Wash and finely slice the leeks. 

3. Chop the parsley. 

4. In a bowl, mix the oatmeal, a pinch of salt, chopped parsley and cooked onion. Add the beaten eggs with about 2 tbsp of water. Leave to rest for 15 minutes. 

5. Meanwhile, heat 2 tbsp of olive oil in a frying pan, add the sliced ​​leeks and let simmer for 20 min. approximately. 

6. Drop spoonfuls of the dough into a hot, well-oiled pan. Cover to cook on one side (2 to 3 min.) then turn the patties using a spatula and cook the other side (about 2 min.). You can make 8 pancakes. 

7. Serve the pancakes with the leek fondue. 

You can add a clove of crushed garlic to the pancake dough, replace the water with broth or classic or vegetable milk, add a dozen crushed hazelnuts... A perfectly balanced recipe, which should please the whole family!