Georgian Cuisine Discount Code

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Ever tried to work out how many meals it would take to sample all the flavours in this world?

Dont bother, its an impossible task to contemplate, just enjoy something new when it crops up is my view on life

To that, this week I have been talking to a customer who enjoys Georgian Cuisine, for some great reason this has completely passed me by, a big thanks for talking to me about this, as the nights are getting a little cooler I will be trying Kharcho Stew this weekend, along with a new style of chilli paste - both recipes below

Hope you enjoy something new this week, Steve and the Team

This weeks discount code is

GeorgianSpices25

Good for 1 use per customer, expires Monday 11th

Spices Galore Found Here

Kharcho (Georgian Beef and Walnut Stew)

A hearty stew perfect for cold weather, featuring tender beef, walnuts, and a rich mix of spices.

Ingredients (Serves 4):

500g beef (preferably with some fat for richness)
100g walnuts, finely ground
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp ground coriander
1 tsp blue fenugreek - Can be found here
1/2 tsp dried marigold petals (optional)
1 bay leaf
1 tsp chilli flakes (or to taste)
1 tsp salt
1 tsp pepper
Add chickpeas - vegetables or leave at your choice
1 litre beef or vegetable stock
Fresh parsley and cilantro for garnish

Instructions:

In a large pot, brown the beef in a bit of oil until golden. Remove and set aside.
In the same pot, sauté the onion and garlic until soft and translucent.
Stir in the tomato paste and cook for another 1-2 minutes.
Add the ground walnuts, coriander, blue fenugreek, marigold petals, bay leaf, chilli flakes, salt, and pepper, and return the beef to the pot, along with any chickpeas or vegetables
Pour in the stock, bring to a boil, then reduce heat and simmer for 1.5–2 hours, until the beef is tender.
Garnish with fresh parsley and cilantro before serving.

Adjika (Georgian Chili Paste)

This spicy paste is perfect for adding a kick to any meal, whether as a dip, spread, or cooking ingredient.

Ingredients:

150g red bell peppers, chopped
100g fresh red chillies, deseeded for milder heat
4 cloves garlic, peeled
1 tbsp ground coriander
1 tbsp blue fenugreek
1 tsp dried marigold petals (optional)
Salt to taste
1 tbsp red wine vinegar
2 tbsp vegetable oil

Instructions:

In a food processor, blend the bell peppers, chillies, and garlic into a smooth paste.
Add the coriander, blue fenugreek, marigold petals, and salt, and blend again until fully combined.
Stir in the red wine vinegar and vegetable oil, adjusting the seasoning to taste.
Store in a jar in the fridge for up to a week or freeze for longer shelf life.

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Our mailing address is:

Inti's Bounty Ltd

Units 1-2 Ladfordfields Ind Est

Seighford

Stafford, Staffs ST18 9QE

United Kingdom

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