Butcher spice blend

Using the Butcher's Blend in Which Dishes?

Explore the Spicy Flavors of This Blend

The butcher's blend is Pierre's favorite, one of our salesmen. His trick? Sprinkle a few pinches of this blend on red meat before grilling it on the barbecue.

How to Use the Butcher's Blend?

• Homemade burgers: add 1 teaspoon of butcher's blend to the preparation of your hamburger steaks;
• Lamb chops: sprinkle the butcher's blend on your lamb chops before grilling them on the barbecue or in the pan;
• Beef sirloin steaks: marinate your sirloin steaks in 2 teaspoons of butcher's blend with a little olive oil;
• Butcher's blend beef cheek compote: coat your meat pieces with 2 tablespoons of butcher's blend (find the complete recipe below);
• Chicken with butcher's blend: sprinkle your chicken with 2 tablespoons of butcher's blend before roasting it in the oven with a drizzle of olive oil;
• Asparagus velouté with butcher's blend: once your asparagus is cooked, sprinkle 1 teaspoon of butcher's blend on top and blend it all.

Recipe for butcher's blend beef cheek compote

Ingredients

• 2 kg of beef cheek;
• 1 red onion;
• 6 pitted prunes;
• 4 tablespoons of tomato paste;
• 500 ml of broth;
• 5 sprigs of fresh coriander;
• 2 tablespoons of balsamic vinegar;
• 2 tablespoons of butcher's blend.

Preparation

Cut the beef cheek into pieces and put them in a casserole dish, then add the butcher's blend and mix well.

Then, add the finely chopped red onion, prunes, vinegar, tomato paste, broth and mix everything.

Cover your casserole dish and let it simmer. Then, reduce the heat and let it simmer for about 3 hours over low heat.

Once your beef cheek is cooked, you can serve it with homemade mashed potatoes, fresh pasta, or basmati rice topped with freshly chopped coriander.

The Aromas of the Butcher's Blend

The herbaceous and spicy nose of this blend reveals notes of tangerine thanks to the coriander, but also lemony aromatic notes coming from the basil. Aromatic and powerful, this blend of spices will perfect each of your culinary preparations.

A Blend of Spices and Herbs

What Is the Butcher's Blend Made of?

This spice blend is composed of coriander, rosemary, thyme, basil, oregano, marjoram, and black pepper.

Coriander (Coriandrum sativum) is a plant in the Apiaceae family. Coriander is an aromatic plant that grows in various regions and is used in many culinary preparations, particularly in Asia, Latin America, and Mediterranean cuisine.

Thyme, whose botanical name is Thymus vulgaris, is an emblematic aromatic plant of Mediterranean cuisine. It is a perennial plant in the Lamiaceae family, like oregano or mint. Growing in southern Europe, this aromatic plant mainly develops under a hot, sunny, and dry climate, allowing it to release pungent and fragrant aromas.

Rosemary, whose name comes from Latin "rosmarinus" meaning sea dew, is a shrub named Rosmarinus officinalis that grows wild throughout the Mediterranean basin. Rosemary from Crete is cultivated on terraces, respecting organic farming, on mountains and hills overlooking the sea. It is then dried in traditional dryers, open to the winds.

Basil, whose botanical name is Ocimum basilicum L., is a herbaceous plant in the Lamiaceae family, like oregano or marjoram. Basil grows in the form of branched stems. It is one of the symbols of Italian cuisine.

Oregano, whose botanical name is Origanum vulgare, is a perennial herbaceous plant in the Lamiaceae family, just like marjoram, to which it is closely related both in characteristics and medicinal properties.

Marjoram, whose botanical name is Origanum majorana, is a perennial plant in the Lamiaceae family, cultivated as a condiment. It closely resembles oregano.

Where Does the Butcher's Blend Come From?

At Terre Exotique, many are meat lovers. That's why we have endeavored to create a blend of herbs and spices that is both practical and full of flavors to enhance every type of meat. We wanted to imagine a blend for those who seek to innovate in the kitchen without complicating their lives, to play with flavors, without altering the taste of the meat.