This is a sponsored post written by me on behalf of a local (to me) Youngevity Associate.
I received complimentary product for the purpose of review and recipe development,
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
Years ago I met Tami as she is one of my best friend's godsisters. We connected through the years as our interests collided and intersected. When she mentioned that she had some brand new spice blends through her social selling site, I asked if she might be interested in partnering with me at Culinary Adventures to do a review on them.
About Saveur
Saveur Spices is a new offering from Youngevity. Released during the summer to customers in Australia and New Zealand, these have only become available to people in North America and the United Kingdom at the end of September.
The Saveur Spice line includes over three dozen rubs, seasonings, spices, salts, and mixes. All are ETO-free, PPO-free, and gluten-free. I love that the ingredient list only includes things I recognize...and can pronounce!
Making International Dishes Speedily
Tami and I emailed back and forth about the spices and, after perusing the offerings, I just told her to send me three that she liked best or wanted to highlight. I received the Safari Rub, Spanish Paella Spice, and Thai Mix.
If you've been following my blog for awhile, you might remember that my boys and I are slowly making our way around the globe with our Cooking Around the World Adventure. The Safari Rub reminds me of ras al hanout and would make my Grilled Ras al Hanout Shrimp a quick weekday meal, but I used them to make Safari-spiced chicken thighs.
Thailand in a Jar
With an ingredient list of just basil, onion, red bell, peppers, chili, coriander, turmeric, cumin, Kaffir Makrut lime, cilantro, lemongrass, chives, mustard, ginger, this blend is pretty much Thailand in a jar.
After spending an entire day with D preparing a Thai feast for his godmom - we grated ginger and galangal; we crushed cardamom and coriander seeds; we diced onions and bell peppers; and we chopped herb after herb after herb - I was excited to use a pre-blended spice mix.
Thai-Spiced Fish Cakes over Black Rice Peanut Noodles
I decided to use the spice to make spiced fish cakes that I put on top of black rice noodles tossed with peanut sauce.
Ingredients makes 4 servings
Fish Cakes
- 1 pound fresh fish (I used some local rockfish), minced
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and pressed
- 1 T Thai Mix
- oil for cooking
- 1 C organic creamy peanut butter
- 1/4 C organic coconut milk
- 1 T water
- 1 T freshly squeezed lime juice
- 1 T soy sauce
- 1 t fish sauce
- 2 t Thai Mix
- black rice noodles, cooked
- sesame oil, as needed
- fresh cilantro, chopped, for garnish
- green onions, trimmed and sliced, for garnish
Procedure
Fish Cakes
In a medium mixing bowl, blend together all of the ingredients up to the oil. Let stand for, at least, fifteen minutes for the flavors to meld. Shape the mixture into walnut-sized balls and flatten slightly. Heat oil in a skillet and cook the fish cakes until browned and firm. Place on a paper towel-lined plate until ready to serve.
Peanut Sauce
In a small mixing bowl, blend all of the ingredients together until smooth. Serving
Toss peanut sauce - by the tablespoon - and sesame oil into noodles until well-coated. Place noodles into individual serving bowls. Top with cooked fish cakes. And garnish with cilantro and green onions. Serve immediately.
And, if you do try them, please share how you used them!
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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.
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