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   Poivron Rouge Moroccan
  Weight 250 gms
  Price 18.75 $ USD
  
 Quantity:  
Poivron rouge - sweet red pepper - is produced from sweet round red niora peppers grown on the lush valleys at the foot of the High Atlas Mountains to the northeast of Marrakech. Although a native of the New World dried red peppers are now essential to Moroccan cuisine. Ground poivron rouge is used both to provide a delicious red pepper flavor similar to Hungarian paprika and a brilliant color to dishes.,Moroccan Halibut Fish Cake with Spicy Tomatoes and Pepper Sauce,,This recipe will make about 10-13 small fish cakes,,Ingredients:,,For the sauce:,,2 red bell peppers roasted,4 fresh red Jalapeo peppers cut in half and seeded,2 fresh Anaheim peppers cut in half and seeded,2/3 cup olive oil 9 cloves garlic chopped fine,2 tablespoons Moroccan Poivron Rouge + 2 tablespoons olive oil,1 teaspoon turmeric powder, teaspoon salt, teaspoon black pepper ground,2/3 cup water,,For the fish cake:,,1  lb Halibut Fish, bunch parsley leaves, cup cilantro leaves chopped,1 slice pickled lemon diced small,4 cloves of garlic crushed,1 egg, teaspoon black pepper, teaspoon coriander seed powder, teaspoon salt,2 tablespoons olive oil,,Cookes note: Mix in a small bowl Moroccan Poivron Rouge + 2 tablespoons olive oil. This will make a thick paste that will help thicken the tomato sauce.,,First place the red bell peppers directly over the burner of a gas stove or on a hot grill. Cook turning often until the skin is blackened and charred. Remove from the heat and place in a paper bag. Allow to cool. Once cool peel stem and seed. Do not rinse the peppers off as you will wash away the flavor.,,Then in a large skillet heat the olive oil on medium heat. Add the red Jalapeno and Anaheim peppers and saute them for a few minutes. Add chopped garlic and saute for 4 minutes (make sure not to burn the garlic). Add roasted red bell pepper. Last add spices: Moroccan Poivron Rouge turmeric salt and black pepper; mix well. Add water then lower the heat and simmer for about 20-30 minutes stirring every 10 minutes to prevent burning.,,While sauce is cooking prepare the fish cakes:,,In a food processor combine all fish cake ingredients and blend for few minutes until smooth. Rub your hands with olive oil and form the halibut mixture into small fish cakes.,,Once sauce is reduced and thickened add fish cakes and cover. On low heat cook 6 minutes on each side.,,Please note the sauce should be thick but if it is dries out you can add about 1/3 cup of water and cook the fish cakes uncovered.,Serve over rice or with slices of bread.
  Description
Poivron rouge - sweet red pepper - is produced from sweet round red niora peppers grown on the lush valleys at the foot of the High Atlas Mountains to the northeast of Marrakech. Although a native of the New World dried red peppers are now essential to Moroccan cuisine. Ground poivron rouge is used both to provide a delicious red pepper flavor similar to Hungarian paprika and a brilliant color to dishes.
Moroccan Halibut Fish Cake with Spicy Tomatoes and Pepper Sauce

This recipe will make about 10-13 small fish cakes

Ingredients:

For the sauce:

2 red bell peppers roasted
4 fresh red Jalapeo peppers cut in half and seeded
2 fresh Anaheim peppers cut in half and seeded
2/3 cup olive oil 9 cloves garlic chopped fine
2 tablespoons Moroccan Poivron Rouge + 2 tablespoons olive oil
1 teaspoon turmeric powder
teaspoon salt
teaspoon black pepper ground
2/3 cup water

For the fish cake:

1 lb Halibut Fish
bunch parsley leaves
cup cilantro leaves chopped
1 slice pickled lemon diced small
4 cloves of garlic crushed
1 egg
teaspoon black pepper
teaspoon coriander seed powder
teaspoon salt
2 tablespoons olive oil

Cookes note: Mix in a small bowl Moroccan Poivron Rouge + 2 tablespoons olive oil. This will make a thick paste that will help thicken the tomato sauce.

First place the red bell peppers directly over the burner of a gas stove or on a hot grill. Cook turning often until the skin is blackened and charred. Remove from the heat and place in a paper bag. Allow to cool. Once cool peel stem and seed. Do not rinse the peppers off as you will wash away the flavor.

Then in a large skillet heat the olive oil on medium heat. Add the red Jalapeno and Anaheim peppers and saute them for a few minutes. Add chopped garlic and saute for 4 minutes (make sure not to burn the garlic). Add roasted red bell pepper. Last add spices: Moroccan Poivron Rouge turmeric salt and black pepper; mix well. Add water then lower the heat and simmer for about 20-30 minutes stirring every 10 minutes to prevent burning.

While sauce is cooking prepare the fish cakes:

In a food processor combine all fish cake ingredients and blend for few minutes until smooth. Rub your hands with olive oil and form the halibut mixture into small fish cakes.

Once sauce is reduced and thickened add fish cakes and cover. On low heat cook 6 minutes on each side.

Please note the sauce should be thick but if it is dries out you can add about 1/3 cup of water and cook the fish cakes uncovered.
Serve over rice or with slices of bread.
  
 Quantity:  
  
 

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