Ground stew spices

Jacob Hooy’s Hutspot spices are a traditional herbal blend which has been specially formulated to season classic Dutch stews, particularly hutspot. The mix consists of carefully selected herbs and spices which, when combined, create a spicy, warm and full-bodied flavour.

This blend of herbs is used in cooking in the traditional way and reflects Jacob Hooy’s long history as a supplier of herbs and spices.

• To be served with hutspot and other stews

• Suitable for soups, stews and vegetable dishes

• Add to taste whilst cooking

Thyme, allspice, caraway seeds, bay leaves, fennel seeds, dill sprigs, parsley, turmeric, coriander, black pepper, cayenne pepper, fenugreek, cumin seeds, cloves, ginger, MUSTARD FLOUR, dill seeds, rosemary and galangal root.

Instructions for use
Recipe for 4 people: peel 1.5 kilos of potatoes and cut them into quarters. Trim 500 grams of carrots and cut them lengthways into thin strips. Place the potatoes and carrots in a pan of water, add some stock powder, bring to the boil and leave to cook, covered, for 20 minutes. Meanwhile, peel the onions, chop them coarsely and add them to the carrots and potatoes in the pan. Turn up the heat until everything is boiling again and leave the stew to cook until the potatoes are tender. When the timer goes off, check whether the potatoes are cooked. Drain off the excess cooking liquid, reserving a little in case you’re not using milk later on. Note: make sure the stew is well drained, otherwise it will turn into soup rather than a stew. Place the pan over a low heat. First stir 1 or 2 tablespoons of butter or margarine into the stew, then (if necessary) stir in a little more milk or cooking liquid until the stew is nice and creamy. Heat the hutspot thoroughly and season to taste with the hutspot spices, salt and pepper.

Storage advice
Store in a cool, dry place and keep tightly sealed. Keep out of reach of young children.

Warnings
Contains mustard.