These recipes can be found on the inside of the spice blend tag.
Most packets are enough for 1 kg of meat or vegetables.
Add a spice blend to your next meatloaf and rissole mince recipe. The taste will be amazing, and the leftovers on a sandwich the next day...OMG!!
CONTACT ME FOR YOUR FREE E-RECIPE BOOK (pdf).
IT CONTAINS ALL THESE RECIPES AND MORE.
Most packets are enough for 1 kg of meat or vegetables.
Add a spice blend to your next meatloaf and rissole mince recipe. The taste will be amazing, and the leftovers on a sandwich the next day...OMG!!
CONTACT ME FOR YOUR FREE E-RECIPE BOOK (pdf).
IT CONTAINS ALL THESE RECIPES AND MORE.
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 1 cup cooked frozen peas ¼ cup plain flour in 100mls water OR 2 heaped teaspoons corn flour for a gluten free alternative 1 packet AWESOME spice mix 1. In a large saucepan boil sausages. When cooked, drain and remove skin. Slice into 1cm pieces. 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 peas 7. Pepper and salt to taste 8. Serve with boiled rice or mashed potato. This curry blend and method can be used as a curry gravy for any meat of vegie. (Just omit the sausages!) |
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 or pumpkin 100g pitted dates 2 tablespoons 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. OR Slow cook all ingredients for 6-8 hours on low. 6. Serve on mashed potato or cous cous. The sweetness in this dish comes from the dates and the thickness from the sweet potato or pumpkin. apSw the lamb shanks for chicken drumsticks mmmmmmm....... I added 1/2 a can of coconut cream to change the flavour a bit and it was delicious. USE AS A SPICY SPRINKLE Make a 50:50( teaspoon for teaspoon) Himalayan salt: morrocan mix and sprinkle it on your chicken bits prior to BBQ....you wont be disappointed. |
TACO’S 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 (30g) 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. Salt and pepper to taste 6. Build a Taco! Meat then cheese, lettuce, tomato and sauce. Sour cream if you really want to be naughty. This seasoning contains very little salt unlike the store bought packet preparations and is absolutley 100% free from flavour enhancers, artificial colours and flavours. This TACO SEASONING can also be used for chilli con carne, nacho's, burritos and fajitas. Try the layered TACO dip for your next party. So easy and yummy... A refried bean base, sour cream with a packet of TACO SEASONING mixed in, scatter grated cheese then diced tomatoes on top. Decorate with some sliced olives. CHILLI CON CARNE -serves 8 1kg minced beef 2 large onions-finely diced 4-5 cloves chopped garlic 1 large red capsicum-diced 400g can diced tomatoes 2 tablespoons tomato paste 410g red kidney beans-drained 1 beef stock cube dissolved in 1 cup hot water 200g can corn kernels-drained 1 packet TACO SEASONING 1. Heat oil and fry onions, capsicum and garlic. Add meat and fry until cooked. 2. Sprinkle with TACO SEASONING and mix well. 3. Add stock, tomatoes, beans and tomato paste mix well 4. Simmer until mixture reduces to a perfect chilli con carne consistency. 5. Salt and pepper to taste 6. Serve with corn chips, sour cream, guacamole and a side salad, OR in a tortilla shell OR stuff a baked potato..yummm |
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. Longer thin strips of breast or tenderloin are easy for satay sticks-don't overcook as it dries out quickly. 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 cook 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. Serve with a satay sauce or sweet chilli sauce to really impress. |
MINT RAITA
200g Greek style yoghurt
1 bunch mint leaves (washed and chopped)
3 Tablespoons lemon juice (1 lemon
3 Tablespoons sugar
Pinch of salt
1. Combine all ingredients in a blender. Blend!
2. Refrigerate until required.
200g Greek style yoghurt
1 bunch mint leaves (washed and chopped)
3 Tablespoons lemon juice (1 lemon
3 Tablespoons sugar
Pinch of salt
1. Combine all ingredients in a blender. Blend!
2. Refrigerate until required.
HUMMUS
440g can chick peas
¼-1/2 cup fresh lemon juice (1-2 lemons)
¼ cup tahini
3-5 cloves garlic grated
2 Tablespoons olive oil ½ teaspoon salt (to taste)
5-8 Tablespoons water
½ packet VEGIE BURGER SPICE MIX (plus a pinch to garnish)
1. Blend tahini and lemon juice in a food processor until smooth and creamy.
2. Drain and rinse chickpeas. Add ½ to tahini-lemon cream and blend, add remaining chickpeas and blend until smooth.
3. Add a generous ½ teaspoon VEGIE BURGER SPICE MIX
4. To achieve a perfectly smooth paste slowly add 3-5 tablespoons of water while blending.
5. Remove from processor and drizzle with olive oil, then sprinkle with a pinch of VEGIE BURGER SPICE MIX to garnish.
Hummus is the perfect accompaniment for vegie burgers or it can be used as a dip.
440g can chick peas
¼-1/2 cup fresh lemon juice (1-2 lemons)
¼ cup tahini
3-5 cloves garlic grated
2 Tablespoons olive oil ½ teaspoon salt (to taste)
5-8 Tablespoons water
½ packet VEGIE BURGER SPICE MIX (plus a pinch to garnish)
1. Blend tahini and lemon juice in a food processor until smooth and creamy.
2. Drain and rinse chickpeas. Add ½ to tahini-lemon cream and blend, add remaining chickpeas and blend until smooth.
3. Add a generous ½ teaspoon VEGIE BURGER SPICE MIX
4. To achieve a perfectly smooth paste slowly add 3-5 tablespoons of water while blending.
5. Remove from processor and drizzle with olive oil, then sprinkle with a pinch of VEGIE BURGER SPICE MIX to garnish.
Hummus is the perfect accompaniment for vegie burgers or it can be used as a dip.
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 Oil Flaked almonds, shallots-garnish 1 packet KORMA CURRY MIX 1. Heat some oil in the frying pan and 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. |
CHICKEN CURRY-serves 4-6
1.5kg chicken pieces or thigh fillets (6-8) 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 |
MADRAS CURRY - serves 6
1kg chuck beef-3cm cubes 2 onions-finely chopped 2 teaspoons garlic-grated 2 teaspoons grated ginger 700mls 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, salt 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. |