USES;
SPRAY YOUR
VEGIES WITH OIL THEN SPRINKLE OR GRIND GENEROUSLY
OVER YOUR VEGIES PRIOR TO
BAKING. GREAT WITH;
POTATO, CARROT,
SWEET POTATO, EGGPLANT,
ONION, MUSHROOMS,
CAPSICUM.
TOAST IN A DRY FRYING PAN, MIX WITH PEPPERCORNS AND PLACE IN GRINDER-USE AT YOUR TABLE FOR A TASTY PEPPERY SALT FREE SEASONING ON ALL MEAT AND VEGETABLES.
CHICKEN CURRY-serves 4-6
1.5kg chicken pieces or thigh fillets
Oil for frying
2 large onions-finely chopped
5 cloves garlic-grated
2 teaspoons ginger-grated
2 tablespoons vinegar
440g tin diced tomatoes
1 packet curry leaves
1 tablespoon lemon grass (1 stalk)
OR 2 strips lemon rind
1 cup thick coconut cream
1 packet CHICKEN CURRY MIX
1. Cut chicken into large bite sized pieces.
2. Heat oil & brown onions, add garlic, ginger & curry leaves. Remove pan from heat and add spice mix, stirring 2 minutes until fragrant.
3. Toss chicken into spice mix and thoroughly coat chicken.
4. Add tomatoes, vinegar and lemongrass.
5. Cover and simmer on low heat for 40-50 minutes, until chicken is cooked.
6. Uncover and stir in coconut cream.
DO NOT RECOVER.
7. Serve with (basmati) rice.
Add any vegetables at the simmer point-We like sweet potato, and potato. Broccoli and peas can be added 10 minutes before coconut cream is added.
AN AMAZING ONE POT WONDER
CURRY SAUSAGES-serves 6-8
1kg sausages
2 beef stock cubes dissolved in
600mls hot water
50mls cooking oil
2 onions-finely chopped
3 cloves garlic-chopped
¼ cup plain flour in 100mls water
(OR 2 teaspoons cornflour
for gluten free option)
1 cup cooked frozen peas
1 packet AWESOME spice mix
1. In a large saucepan boil sausages.
When cooked, drain and remove skin.
Slice into 1cm slices.
Dry inside of saucepan.
2. Heat oil. Fry onion and garlic until
brown, turn heat down and sprinkle
awesome spice mix over onion
and garlic. Stir until fragrant.
3. Add stock and stir well.
4. Mix flour and water into a
thin paste (may need more water)
and add to
stock and spice mixture,
stir fast. (No lumps!)
5. Simmer sauce for 5 minutes,
stirring constantly.
6. Stir in sliced sausage and
Simmer. Add peas & simmer 5 mins.
7. Serve with boiled rice or
mashed potato.
TASTES GREAT THE NEXT DAY!
KORMA CURRY - serves 8
1kg lamb, chuck or gravy beef cubed
3 onions-coarsely chopped
3 cloves garlic-grated
1 Tablespoon grated ginger
440g tin diced tomatoes
½ cup Greek yoghurt
2 beef stock cubes dissolved in
1 cup water hot water
½ cup coconut cream (optional)
Oil
Flaked almonds-garnish
1 packet KORMA CURRY MIX
1. Heat some oil in the frying pan, fry onions until golden brown. Add garlic and ginger stir 2 minutes. Turn pan to low, sprinkle over spice mix and stir 1 minute. Mmmm smells good.
Remove from pan.
2. Heat more oil and brown meat.
3. Place meat and onion mix in slow cooker. Add tomatoes and stock.
4. Slow cook on LOW for 4-5 hours.
This can also be slow simmered for 2
hours on the stove top at this stage
until meat is tender and cooked.
5. Prior to serving stir in yoghurt
and coconut cream.
6. Serve with flaked almonds to
garnish and steamed basmati rice.
MOROCCAN LAMB SHANKS
serves 6-8
6-8 small lamb shanks (≈1.2kg)
oil
2 finely chopped brown onions
2 coarsely chopped carrots
3 cloves crushed garlic
1 packet curry leaves
2 chicken stock cubes dissolved in
500mls hot water
600g chopped sweet potato
100g pitted dates
2T tomato paste
1 packet MOROCCAN spice mix
1. Heat oil in frying pan or
cast iron casserole dish and brown meat. Remove meat from pan.
2. Add extra oil and fry onion,
garlic and carrots until tender.
Turn heat down and sprinkle Moroccan
spice mix over onion, garlic and carrots.
Stir until fragrant.
3. Combine meat, spice mixture, stock and tomato paste into casserole dish.
Bake covered for 1 hour at 160°C.
4. Add dates and sweet potato.
Bake uncovered for another hour until
lamb is tender and liquid reduced.
OR Slow cook all ingredients for
6-8 hours on low.
6. Serve on mashed potato or cous cous.
Try this with 1.2kg of chicken legs.
TACOS makes≈30
1kg beef mince
2 beef stock cubes dissolved
in 300mls hot water
Oil for frying
2 onions-finely chopped
2 cloves garlic-chopped
1 tablespoon tomato paste
250g grated tasty cheese
½ iceberg lettuce-shredded
5 tomatoes-diced
1 bottle taco sauce
Sour cream-optional
3 boxes taco shells
(heat as directed)
1 packet TACO SEASONING
1. Heat oil and fry onions and garlic.
Add meat and fry until cooked.
2. Sprinkle with TACO SEASONING
and mix well.
3. Add stock and tomato paste
mix well
4. Simmer until mixture
reduces to a perfect taco
meat sauce consistency.
5. Build a Taco!
Meat then cheese, lettuce,
tomato and sauce. Sour cream
if you really want to be naughty.
MEXICAN DIP
440g can refried beans
200mls sour cream
1 avocado
¼ cup tasty cheese
½ cup diced tomatoes
2 shallots finely sliced
¼ red capsicum - finely sliced
1. Combine beans and ½ Taco seasoning on base of pie dish
2. Mix remaining taco seasoning with sour cream and spread over beans.
3. Cover with diced tomatoes
4. Add a layer of avocado
5. Decorate with capsicum and shallots.
6. Serve with corn chips
MADRAS CURRY - serves 6
1kg chuck beef-3cm cubes
2 onions-finely chopped
2 teaspoons garlic-grated
2 teaspoons grated ginger
700mls tomato puree (passata)
1 beef stock cubes dissolved in
½ cup water hot water
Oil
1 packet curry leaves (18-20)
Coriander leaves-garnish
1 packet MADRAS
CURRY MIX
1. Heat some oil in the frying pan,
fry onions until golden brown.
Add garlic and ginger stir
2 minutes. Turn pan to low,
sprinkle over spice mix and stir
1 minute. Mmmm smells good.
Remove onion mix from pan.
2. Heat more oil and brown meat.
3. Place meat and onion mix in slow cooker. Add passata and stock.
4. Slow cook on LOW for 5-6 hours.
This can also be slow simmered
for 2 hours on the stove top at
this stage until meat is tender.
5. Serve with steamed basmati rice
and coriander leaves to garnish.
ROGAN JOSH - serves 6
1kg lamb shoulder-3cm cubes
4 red onions-coursely chopped
4 teaspoons garlic-grated
2 teaspoons grated ginger
3 bay leaves
440g tin diced tomatoes
½ cup Greek yoghurt
2 red capsicums-diced, deseeded
1 chicken stock cube dissolved in
1 cup hot water
½ bunch coriander
4 red chillies, sliced-optional
1 packet ROGAN JOSH
SPICE MIX
1. Heat some oil in the frying pan,
fry onions until golden brown.
Add garlic and ginger stir
2 minutes. Turn pan to low,
sprinkle over spice mix and stir
1 minute. Mmmm smells good.
Remove onion mix from pan. Cool.
2. Heat more oil fry capsicum,
chillies and brown meat.
3. Place onion mix in blender with
tomatoes & coriander stalks,
process until smooth.
Return mixture to saucepan
and cook a further 10 minutes.
Stirring constantly.
Add lamb, capsicum, bay leaves,
stock and stir well.
4. Slow cook on LOW for 4-5 hours.
OR oven bake in covered casserole
dish at 170°C for 2 hours.
5. Add yoghurt prior to serving.
6. Serve with steamed basmati rice,
raita and coriander leaves to garnish.
THAI BBQ CHICKEN serves 6-8
1kg chicken thigh fillets
4-6 cloves garlic-grated
1 can coconut cream (440mls)
1 packet THAI BBQ CHICKEN MIX
1. Cut chicken thigh into 4 short ways
pieces of similar thickness or
bite size pieces for skewers.
2. Combine garlic and spice mix
into coconut cream.
Mix well to incorporate.
3. Add chicken to marinade making sure
the pieces are completely covered.
4. Let stand in the fridge for 3 hours
to absorb the amazing flavours.
5. Heat the BBQ plate and BBQ
until cooked. (Brush the extra marinade
on as you cook and the little yummy
crunchy bits will appear!)
6. Serve with a Thai or crunchy salad.
Alternatively if using skewers and
breast meat: wrap each piece of chicken
in a kaffir lime leaf or 2 and then BBQ.
Breast meat dries out quickly so be
careful not to overcook
Make sure you soak bamboo skewers
for at least 30 minutes in warm water
or they may catch on fire! Oops…
This is a great recipe for finger food
and nibbles. Try with Satay Sauce.