Serving Ideas
>> Indian Spice Paste
>> Sicilian Spice Paste
>> Moroccan Spice Paste
>> Masala Spice Rub
>> Tex Mex Spice Rub
>> East Meets West
>> Preserved Lemons
>> Fresh and Frozen Meals/Deli and Pantry Goods
Indian Spice Paste
- make a marinade for chicken or fish kebabs by mixing one part Indian Spice Paste to two parts natural yoghurt
- add to mayonnaises and vinaigrettes for sandwiches and pasta salads
use as a simple curry paste - particularly good with chicken, vegetables and coconut milk
roast vegetables like kumara, cauliflower and potatoes after tossing them in Indian Spice Paste, a few lugs of grapeseed oil and plenty of salt and pepper
- make a rice pilaf by stirfrying 2 cups of your favourite vegetables (onions, cauliflower, pumpkin, beans, zucchini are all good) for a few minutes before adding a good tablespoon of Indian Spice Paste, a cup of basmati rice and a cup and a half of boiling water, then transferring to the oven to bake until the liquid is all absorbed....almonds, currants or raisins are also great in pilafs!
- make a curry simply by putting chopped chicken thighs and or prawns, a few vegies of your choice, a can of coconut milk and a heaped tablespoon of Indian Spice Paste in a pan, and simmer until chicken and vegies are cooked. Add water if you need a bit more sauce.
- add a teaspoon to a stuffing mix of breadcrumbs, currants, onions and pinenuts for a roast chicken
- add to your pickle mix when making homemade pickles such as bread and butter pickles
Sicilian Spice Paste
- toss several spoons through hot cooked linguine, with a dash of very good extra virgin olive oil, freshly grated pecorino and plenty of torn fresh basil
- add to sour cream for a delicious spread or dip
- make a pasta sauce for spaghetti or lasagne by simmering 2 cans good quality chopped tomatoes with a couple of tablespoons of Sicilian Spice Paste for 10 minutes or so
- spread on flatbread or naan, dot all over with sliced mozzarella and bake in a very hot oven for 5 or 6 minutes for the quintessential pizza
- make a spring salad with left over rice or pasta, grilled or roasted vegetables of your choice, loads of basil, a heaped tbspn or two of Sicilian Spice Paste and a dash of wine vinegar or a squeeze of lemon juice. Toss all together and leave at room temperature for flavours to meld... you can add feta, cooked chicken or tuna at the last minute
- make bbq foldovers spreading Sicilian Spice paste over thin flatbread, then adding cheese such as mozzarella or cheddar. Roll up and flatten and grill on the hotplate both sides. Cut up and pass around, great finger food.
- spread lasagne sheets with Sicilian Spice Paste before layering with ricotta, grilled mushrooms and parmesan. Finish with a thick ricotta topping and grated parmesan, and baking for 35 - 45 minutes.
Moroccan Spice Paste
make lamb burgers or meatballs - add a heaped tablespoon of Moroccan Spice Paste and a handful of chopped onions and breadcrumbs into 500 gms lamb or beef mince. Squish until well mixed and form into whatever shapes you want, and grill or bbq. Great with hummus, yoghurt and chutneys
fantastic as a marinade for lamb, salmon, prawns and chicken, before roasting or barbecuing
adds an exotic middle eastern flavour to winter soups and casseroles, particularly those with a tomato base
roast carrots or pumpkin tossed in Moroccan Spice Paste, a little oil to thin down and plenty of salt and pepper
make a great main dish salad using meat or vegetables grilled or roasted in Moroccan Spice Paste tossed with cooked orzo and lentils, plenty of lemon juice and extra virgin olive oil, generous amounts of fresh chopped herbs like mint, basil, rocket and flat leaf parsley, and plenty of salt and pepper
thin down with a little extra virgin olive oil and drizzle over poached or fried eggs. Serve on top of fresh rocket and sliced tomato over toast
make a quick nourishing soup by boiling together 500 gms of carrots with enough water to cover, a heaped tbspn of Moroccan Spice Paste and a can of crushed tomatoes. When the carrots are soft, puree well in a blender, return to the heat, add plenty of chopped coriander, parsley or mint and serve with yoghurt.
Masala Spice Rub
toss a heaped tablespoon of Masala and a lug of cooking oil through preboiled chopped up potatoes (cold, preferably cooked a day before) before barbecuing on a hotplate or roasting in the oven at 200c until golden and crispy. Also works well for part cooked kumara. Use the rub generously when using this way, and cook plenty as it disappears quickly..
Mix one heaped teaspoon and half tspn salt into 500 gms chicken or lamb mince before kneading and forming into kofta around a skewer for the bbq - add chopped coriander and or mint if you have some and serve with a minted yoghurt
Use to season aubergine slices when frying them. Serve at room temperature with loads of lemon juice, italian parsley and or coriander
use one part Masala to two parts flour to coat fish in before frying
toss diced chicken or lamb with Masala and oil before threading on skewers for the bbq
great for mixing into mayo to make the best old fashioned stuffed curried eggs
Tex Mex Spice Rub
- mix a tablespoon of rub with 2 tablespoons of oil for a general rub for beef, lamb or chicken kebabs to grill on the bbq or panfry.
- stirfry meat and vegetables with a spoon or two of spice rub for a tasty filling for tortillas. Serve sour cream and salsa on the side.
- add to tomato based soups for a mexican kick.
East Meets West
excellent for marinating everything from pork and salmon, to beef and lamb before barbecuing. Use the marinade to brush over the meat whilst you are cooking
fry up 500 gms of chicken (or any other mince you like) before adding half a pot of East Meets West and simmering till reduced and sticky. Place the sticky meat, and a handful of thinly sliced crunchy vegetables into a lettuce cup or flatbread and roll up to eat
toss the above sticky chicken mince (or pieces if you prefer..) with blanched fresh noodles and loads of sliced spring onions, finely sliced blanched green beans and lots of chopped coriander. Add a few squeezes of lemon juice, salt and pepper and leave a while before serving for the flavours to meld. If you are reducing your carbs - substitute the noodles for plenty of green crunchy vegetables - zucchini, sprouts, cucumber, finely sliced cabbage(blanched) etc
use instead of stock and red wine in beef or lamb casseroles
add one third East Meets West to two thirds grapeseed oil for an Asian inspired dressing - great in noodle salads
Preserved Lemons
(make sure you use the rind only, chopping it up finely like garlic, and discarding the flesh)
add to rice and pasta salads with plenty of fresh herbs like coriander, mint and parsley
use to flavour stirfried spinach, with flaked chilli and salt to season
add to vinaigrettes and mayos
add to spicy casseroles and stews to give a real lemony lift
add to middle eastern meatball mixes
Fresh and Frozen Meals/Deli and Pantry Goods
