Moroccan Prawns

Moroccan Prawns

Moroccan Prawns

Ingredients

  • Olive Oil
  • 2-3 tbsp Rockin’ Moroccan Gourmet Seasoning Mix
  • 1/2 kilo Green Prawns

Instructions

  • Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off.
  • Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.
  • You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
  • Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off.
  • If you don’t plan on cooking them yet, keep the prawns on ice or in the refrigerator.
  • Coat the Prawns in olive oil and 3 tablespoons of the Moroccan Seasoning and let them sit for 15minutes.
  • Pan Fry or BBQ the green prawns turning them when the prawn turns bright red/orange and cook briefly on the second side until the flesh is no longer glassy.

Notes

When cooking prawns on the BBQ it’s best to leave them in their shells as the intense direct heat can damage the flesh if not protected. Also, a lot of flavour is transferred from the shell to the flesh when you cook with it intact. My favourite tip is to slice through he back of the prawn with a serrated knife, remove the intestinal tract and the rub in the seasoning mix. That way you get the best of your marinade and the flavour from the shell, and a perfectly clean prawn! What more could you want?
By Bec Gilhooley

Wild Beetroot & Onion Tofu Dip

Wild Beetroot & Onion Tofu Dip

Wild Beetroot & Onion Tofu Dip

Vegan!
Prep Time30 mins

Ingredients

  • 1 sachet Wild Beetroot & Onion Spice Blend
  • 1 block of silken extra soft tofu
  • 1 tbsp olive oil
  • 5 tbsp lemon juice
  • 2-3 tbsp apple cider vinegar
  • 1/2 tbsp sea salt, to taste
  • Kale & beetroot chips
  • Mini lettuce cups
  • Kaleslaw salad

Instructions

  • Place all ingredients in a blender.
  • Process for 5 minutes, until very creamy & smooth. Alternatively mix by hand.
  • Refrigerate for at least an hour to thicken.
  • Use within 5-6 days.
  • Fill lettuce cups and add kaleslaw salad with kale & beetroot chips as a topping.

Notes

This recipe was mixed by hand!
By Kim Ridley

Perky Pumpkin & Chilli Ravioli

Perky Pumpkin & Chilli Ravioli

Perky Pumpkin & Chilli Ravioli

Vegetarian / Meat Optional / Quick & Easy / So Delicious
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • Ghee
  • Black Mustard Seeds
  • Cumin Seeds (optional)
  • Onion diced
  • Tomatoes diced
  • Salt (optional)
  • Perky Pumpkin Chilli Spice Blend
  • Farmers Union Pure Cream
  • Gluten Free Spinach & Ricotta Ravioli
  • Fresh Coriander to taste

Instructions

  • Add the fresh ravioli to boiling water and cook over medium heat until the ravioli is cooked.
  • In a separate pan, heat 1-2 tablespoons of ghee until hot. Then add 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds and then the diced onion. Cook until brown. Then add the diced tomatoes and cook until softened. Add 2 tablespoons of Perky Pumpkin Spice Blend, a pinch of salt and stir. Add 1/2 cup (or to taste) of the cream and simmer for a few minutes.
  • Add the sauce to the pasta and heat for 1-2 more minutes.
  • Add the fresh coriander to garnish or stir through the pasta just before serving.
  • Pasta ready to serve…..

Notes

Quantities can change depending on how many you are cooking for.
By Kim Ridley

Falafel & Tabouli Wrap with Mint & Coriander Dressing

Falafel & Tabouli Wrap with Mint & Coriander Dressing

Falafel & Tabouli Wrap with Mint & Coriander Dressing

Vegetarian and so tasty!
Total Time30 mins

Ingredients

  • 1 Sachet Mint & Coriander Spice Mix
  • 1 250g Crème Fraiche or an alternative ie greek style natural yoghurt
  • 1 pack of Chapati’s
  • 1 tub of Tabouli from your local supermarket or alternatively make your own
  • 1 pack of Falafel’s from your local supermarket or make your own

Instructions

  • Combine Mint & Coriander Spice Mix with 250g of Crème Fraiche or an alternative and let sit 30-60 minutes or longer if time allows.
  • Simply spread the dressing onto the chapatti and then add your tabouli and falafel’s on top. Roll and eat ???? Some dressing can be left on the side as a dipping sauce for left over falafel’s!

Notes

Hot sauce can be added to the wrap or sweet chilli as an alternative.
By Kim Ridley

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Serves 8
Save Print Prep time 6 hours Cook time 10 hours Total time 16 hours This mouthwatering roast lamb is fork tender and perfumed with Moroccan spices and sweet from a drizzle of molasses. Such an easy recipe that cooks to perfection as you sleep.
Prep Time6 hrs
Cook Time10 hrs
Total Time16 hrs

Ingredients

  • 1 lamb shoulder, bone in
  • 1 packet of Rockin’ Moroccan Medley spice mix
  • 2 tbsp molasses
  • 1 tbsp salt
  • 3 cloves garlic, roughly crushed
  • 2 tbsp red wine vinegar

Instructions

  • Wash the lamb and dry well with a kitchen towel. Make several slashes in the lamb and place in a large roasting tray. Rub the Rockin’ Moroccan spice mix, garlic and the salt all over. Drizzle over the red wine vinegar and massage in with your hands, making sure the rub gets into the slashes too. Drizzle over the molasses. Let marinate in the fridge for 6-12 hours.
  • Preheat oven to 125C/250F. Add about a cup full of water to the bottom of the pan. Cover the roasting tray tightly with foil and leave in the oven to roast overnight. Check after 9/10 hours. Use a meat thermometer to see if the temperature is 100C/210F. (if not you may need to increase oven temp a little and check every half hour after that. Add some more liquid to the bottom of the pan if needed.). When done, the meat should be soft and the bone wobble out easily.
  • When cool to the touch, pick out the bones and any remaining fat or cartilage. Shred the meat with two forks and set aside in a bowl.
  • Pour the pan juices into a jug and allow to settle. Use a ladle to take off the fat layer on the top and discard. Add the juices back to the pan and add a little more stock or water if needed and deglaze the pan over the stove until the liquid is boiling. Pour back into the jug.
  • When ready to serve, heat the lamb back up in the roasting tray in the oven for 10/15 minutes. Pour over the pan juices.

Notes

By Becky Gilhespie
Adapted from EAT what we EAT

Holy Chilli Guacamole Black Bean Tacos

Holy Chilli Guacamole Black Bean Tacos

Holy Chilli Guacamole Black Bean Tacos

Ingredients

  • 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
  • 1 small can of corn kernal
  • 1 red capsicum, cored and sliced
  • 1 yellow capsicum, cored and sliced
  • 1 green capsicum, cored and sliced
  • 1 small red onion, sliced
  • 1 lebanese cucumber diced
  • 1 bunch fresh coriander to mix and garnish
  • 1 tbsp grapeseed or olive oil
  • 6-8 corn or flour tortillas
  • 1 lime cut into wedges, to serve

Instructions

  • Chilli Guacamole
  • Combine 250g of sour cream, cream cheese, yoghurt or dairy replacement with 1 sachet of Holy Chilli Guacamole mix or to your taste. Add 1 small avocado and a squeeze of lemon or lime. Allow to sit for 30 minutes.
  • Filling
  • Slice or dice capsicum, onion and cucumber and add the ingredients to a large mixing bowl. Combine the black beans and corn and stir through. Finally chop the coriander leaves and add the grapeseed/olive oil to the mixture.
  • Heat the tortillas in a warm oven.
  • Add the mixture to the tortillas and spoon the Chilli Guacamole on top to taste.
  • Lime wedges can be added and squeezed onto the tacos for a delicious Mexican flavour!

Notes

Hallelujah! Our Holy Chilli Guacamole spice blend will make the angels sing. For some divine flavour intervention, add as little or as much as you like and wait for the heavenly heat to appear.
By Karen Klaich

Magical Mint & Coriander Raita

Magical Mint & Coriander Raita

Ingredients

  • 1 Sachet Spice Trading Co Magical Mint & Coriander Seasoning Mix
  • 1 200-250g Greek Style Natural Yoghurt
  • Himalayan Pink Salt to taste

Instructions

  • Combine ingredients thoroughly and let sit in the refrigerator for 30mins or until serving.
  • Can add a small portion of water to the mixture to reduce it if too thick.
  • Spread over baked veg or meal of choice.

Notes

Goes very well with Indian dishes.

Vegetarian Lasagne

Vegetarian Lasagne

Serves 6
Delicious! Thermomix friendly and can be adjusted to suit regular stove top cooking.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients

  • 1 sachet Holy Chilli Guacamole Gourmet Seasoning
  • ½ brown onion
  • 2 garlic cloves
  • 1 handful basil leave
  • 2 carrots roughly chopped
  • 1 stick celery roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 100 g mushrooms halved
  • 1 red capsicum roughly chopped
  • 2 zucchini roughly chopped
  • 3 tomatoes halved
  • 400 g diced tinned tomatoes
  • 300 g passata
  • 50 g red wine
  • 20 g TM vegetable stock concentrate = 1 stock cube
  • Salt and pepper to season
  • 1 portion béchamel sauce
  • 100 g tasty cheese for topping
  • ½ cup breadcrumbs
  • 1 package 1 package lasagne sheets
  • Bechamel Sauce
  • 40 g Butter
  • 40 g Plain Flour
  • 500 g Milk
  • ½ tsp salt
  • 2 pinches ground black pepper
  • 2 pinches ground nutmeg (optional)
  • Place butter into mixing bowl and melt 3min/100degrees/speed 1.
  • Add flour and cook 3 min/100degrees/speed 1
  • Add milk, salt, black pepper and nutmeg (if using) and cook 6 min/90degrees/speed 4. Serve immediately or use as needed.

Instructions

  • Grate all cheeses for Bechamel Sauce and Lasagne topping in TM bowl – set aside.
  • After giving TM bowl a quick rinse, place onion, garlic cloves and basil in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then saute for 2 minutes, 100degrees, speed 1.
  • To sautéed mixture, add roughly chopped carrot, celery & sweet potato. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped capsicum, mushrooms, zucchini & tomatoes. Chop for 6 seconds, speed 5.
  • To vegetable mixture, add passata, wine, pepper & vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100 degrees, reverse speed 1.
  • Stir Holy Chilli Guacamole Gourmet Seasoning through the sauce and set aside while making the Bechamel sauce.
  • Give TM bowl a quick rinse and make your Bechamel sauce
  • Layer your lasagne as you normally do in a baking dish – if you don’t normally make lasagne, I tend to layer it following this pattern –
  • Bolognaise – bottom
  • Lasagne Sheets
  • Bechamel sauce
  • Bolognaise
  • Lasange Sheets
  • Bechamel sauce
  • Bolognaise
  • Lasagne Sheets
  • Bechamel sauce
  • Grated cheese and breadcrumbs on top
  • Cooking for approximately 30mins in the oven on 180 degrees until well browned.

Notes

By Bec Gilhooley

Easy Beet & Mint Hummus

Easy Beet & Mint Hummus

Easy Beet & Mint Hummus

Ingredients

  • 1/2 can chickpeas
  • 1/2 packet Wild Beetroot & Onion
  • Juice of 1 lime
  • 1/4 bunch mint leaves, chopped
  • 1/2 cup tahini
  • 1/2 cup plain yoghurt
  • Scattering of salt, to taste

Notes

I made up some easy Beet and Mint Hummus today for a friends’ lunch picnic. I got sent some lovely gourmet dip mixes from @spicetradingco to try and they are great! This Wild Beetroot & Onion flavour is delicious and much easier than dealing with raw beetroot! It’s worth mentioning that these blends are totally gluten free and have no added salt/sugar: just great flavour to add to your dips, roasts, vegetable and pasta dishes..
  • You can check out The Spice Trading Co to buy the selection of mixes.
  • (BTW, this is not a sponsored post. I’m just trying them out and reviewing so stay tuned if interested!)
  • Becky Gillespie, @eatwhatweeat + www.eatwhatweeat.com
  • By Becky Gillespie – @eatwhatweeat

Light & Crispy South Indian Dosas

Light & Crispy South Indian Dosas

I had a craving and have been perfecting a recipe for light and crispy South Indian style dosas at home. I think I’ve got it! I’ve been using The Spice Trading Company Gourmet Dip and Seasoning Mixes. I dipped my crispy dosas in the Magical Mint and Coriander blend made into a dip. I blended 1/2 packet with 125gms natural plain yoghurt for a perfect accompaniment! Crispy, lacy dosas for people who love Indian food but find it hard to get the right ingredients. These dosas are gluten free. Perfect for snacks, dipping into chutneys and as an accompaniment for curries.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup rice flour
  • 1/4 cup plain yoghurt
  • 1 tbsp coconut oil
  • 1 cup carbonated water
  • 1 tsp flaky sea salt
  • 1 green jalapeno chilli, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 spring onion, finely chopped
  • 1/2 tsp cumin seeds
  • 1 tbsp chia seeds

Instructions

  • Add the buckwheat flour, rice flour, yoghurt, coconut oil and water to a blender. Mix well and check the consistency of the batter. It should be like double cream. Add more water, 1 tablespoon at a time if needed.
  • Add the salt, chopped chilli, coriander, onion, cumin & chia seeds. Stir to combine and let this mixture rest for about 15 minutes. Check again the consistency and add a little water if thickened too much.
  • Heat a large griddle or frying pan until smoking hot. Pour a ladle of batter in a circular motion and turn the pan to allow it to spread out as much as possible yet still stay together.
  • Cook for 3-5 minutes on this side, then flip for another minute on the other side. Set aside on a plate while you cook the other dosas.

Notes

If you don’t have buckwheat flour, you can easily grind whole buckwheat kernels in a food processor. If you can’t find buckwheat, then you could use oats (and grind them down as well). The end result will not be as crispy though.
These dosas can be made in advance then heated up in a skillet right before serving.
By Becky Gillespie