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Tasia and Gracia MKR – Rockin’ Moroccan Chicken with Magical Mint Dipping Sauce

Moroccan Chicken BBQ & Cucumber yogurt with Magical Mint & Coriander Dipping Sauce
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 800 g Chicken thigh fillets
  2. 3 tablespoon of The Spice Trading Co, Rockin' Moroccan Medley
  3. 1 lemon, juiced
  4. 1 tablespoon of Greek yogurt
  5. 2 tablespoon of Extra Virgin Olive oil
  6. 10 heirloom carrots
  7. 1 bulb of garlic
  8. 1 lemon, cut in half
  9. Salt, to season
  10. Pepper, to Season
  11. Cucumber Yogurt with Magical Mint & Coriander Seasoning Mix
  12. ½ cup of Lebanese cucumber, diced
  13. 1 ½ cups of Greek yogurt
  14. 1 teaspoon of the Spice Trading Co, Magical Mint and Coriander Seasoning
  15. Juice of ½ lemon
  16. 1-2 Red Chili, finely chopped
  17. Coriander leaves, to garnish
Instructions
  1. 1. Preheat the oven at 180 degrees.
  2. 2. To make the Moroccan Chicken BBQ, combine the chicken in a bowl with the Rockin Moroccan Medley gourmet spice, lemon juice, Greek yogurt, extra virgin olive oil, salt and pepper. Make spices coats the chicken evenly. Leave the chicken to marinade in the fridge for 15 to 20 minutes or overnight.
  3. 3. To prepare the cucumber yogurt with Magical Mint & Coriander, add the diced cucumber in a bowl. Add Greek yogurt, Magical Mint & Coriander seasoning, lemon juice, chopped red chili and mix well. Sprinkle more of the seasoning to finish and garnish with coriander leaves.
  4. 4. To make the carrots, half boil the carrots in a pot. Drain the water from the carrot and then coat the carrots with some olive oil and more of the Rockin Moroccan Medley seasoning and some salt. Set aside.
  5. 5. Once the chicken is marinated, char the chicken in the BBQ so you get the nice char marks and continue to sear the chicken and all sides. Continue to do this with the lemon and the garlic.
  6. 6. Transfer the chicken, lemon, garlic and carrots on to a baking tray lined with baking paper and finish cooking in the oven for 15-20 minutes or until the chicken is cooked through.
  7. 7. Serve the Moroccan chicken BBQ with the roasted carrots alone with the cucumber yogurt with magical mint and coriander.
Notes
  1. • To ensure the chicken is cooked through, finish cooking the chicken in the oven.
  2. • Char the lemon and garlic to add the BBQ flavour.
  3. • Marinade the chicken overnight with the spices and the yogurt to intensify the flavour and to tenderize the chicken.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
https://youtu.be/rWJ3jNvEryQ

 

Moroccan soup

Moroccan Vegetable Chickpea Soup

Moroccan Vegetable Chickpea Soup
Like a Moroccan Minestrone!
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 Brown Onion
  2. 1/2 Leek
  3. 2 Garlic Cloves
  4. Olive Oil
  5. 2 Potatoes
  6. 1 Carrot
  7. 1/2 cup Baby Peas
  8. 1 Cup Spinach (Silverbeet)
  9. 1 400g Chickpeas
  10. 2 tablespoons Vegetable Stock (Thermomix) or 250g
  11. 1/2 teaspoon Rock Salt
  12. 1 Sachet Rockin' Moroccan Medley Spice Blend
  13. 60g Pasta
Instructions
  1. Heat the olive oil in a large pot over medium heat; cook the onion, leek and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the Rockin' Moroccan Spice Blend and salt; cook together until fragrant, about 1 minute.
  2. Add the diced potatoes, carrots, peas, spinach and stock to the pot. Pour enough water over the mixture to cover; bring to a simmer. Add chickpeas and pasta and cook until the potatoes are soft and pasta cooked, 10 to 15 minutes.
Notes
  1. Sprinkle Fenegreek on once served.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
 

Magical Pineapple

Magical Minted Pineapple

Magical Minted Pineapple
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Freshly cut Pineapple
  2. 1 Sachet Magical Mint & Coriander Gourmet Blend
Instructions
  1. 🙂 Pineapple sprinkled with Magical Mint & Coriander Spice Mix then onto the barbeque!
Notes
  1. So tasty and yet so simple! Yum yum yum 🍍🏖🏝⛱
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Chips

HeAlThY ChIpS !

Healthy Chips!
Nutritious and so very delicious - the kids will love them!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 Potatoes
  2. Olive Oil
  3. 1 Sachet Holy Chilli Guacamole Seasoning Mix
  4. 1 Sachet Rockin Moroccan Medley Seasoning Mix
Instructions
  1. Lightly tossed in olive oil and 2 tablespoons of seasoning mix. The Rockin' Moroccan and the Holy Chilli Guacamole Seasoning mixes were separated into 2 bowls. These potatoes were boiled for approximately 5-10mins cheating time before throwing in the preheated oven for approximately 30mins or until crispy.
  2. We had light sour cream for dipping sauce on the side but add a seasoning to the sour cream or alternatively use a Greek style natural yoghurt.
Notes
  1. The perfect after school snack on a rainy day! 👌🙋‍♂️🙋
  2. They were delicious and well received! Thumbs up! 👍🏻👏
The Spice Trading Company https://www.thespicetradingcompany.com.au/
sausage roll

Sausage Rolls spiced with Dreamy Carrot & Nutmeg

Sausage Rolls spiced with Dreamy Carrot & Nutmeg
Snack, Lunch or Party Food - cannot go wrong with these family favourites!
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 15g Dreamy Carrot & Nutmeg Spice Blend
  2. 1 Brown Onion
  3. 1 Carrot
  4. 500g Pork Mince
  5. 1 Egg
  6. 4 Sheets Frozen Puff Pastry
  7. 20g Olive Oil
  8. 50g Dry Breadcrumbs
Instructions
  1. Thermomix Recipe
  2. Finely chop onion and carrot, saute over a medium heat until soft. Add pork mince and an egg with 15g spice blend. Add dry breadcrumbs and combine. Spread onto puff pastry and roll.
  3. Brush with milk or beaten egg and cook for 20-30 minutes or until golden and cooked through.
Notes
  1. Can be enjoyed both hot and cold 🙂
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Veggie Burger

The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

 

 

The only "Holy Chilli Guacamole" and "Rockin Moroccan Veggie Burger
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. VEGGIE BURGER
  2. 1 Sachet Rockin' Moroccan Medley Spice Blend
  3. 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  4. 250 g Vegetable Stock (ideally homemade)
  5. 1 Tbsp Mixed Herbs
  6. 2 Eggs
  7. 3 Tbsp Rolled Oats / Porridge
  8. 2 Tbsp Sunflower Seeds
  9. Coconut / olive oil for cooking
  10. HOLY CHILLI GUACAMOLE
  11. 1/2 Sachet Holy Chilli Guacamole
  12. 1/2 large avocado
  13. Squeeze lemon juice
  14. 125 grams light Sour Cream
Instructions
  1. BURGER
  2. Finely dice all vegetables and blend all ingredients together.
  3. Allow to rest for 15mins.
  4. Form 2 tablespoons of mixture into a ball and then flatten into a frypan with heated coconut / olive oil. Fry approximately 7mins on each side.
  5. Serve on a burger with salad of your choice.
  6. GUACAMOLE
  7. Blend all ingredients and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.
Notes
  1. This recipe does not have to be served as a burger but can be plated with individual components :).
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Spicy Perky Pumpkin Dhal

Spicy Perky Pumpkin Dhal

 

Spicy Perky Pumpkin Dhal
Easy and delicious!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tablespoons Ghee
  2. 2-3 Tomatoes diced
  3. 1 large Onion diced
  4. 1 Sachet Perky Pumpkin Spice Blend
  5. 1 Cup Red Lentils
  6. Rock Salt
Instructions
  1. In a saucepan wash the lentils and then add twice the amount of water and boil with a pinch of salt.
  2. In a frypan heat 2 tablespoons of Ghee then add the onion and brown slightly. Add the tomato and cook until softened.
  3. Once the lentils have cooked do not drain, add the tomato and onion sauce and stir. The Perky Pumpkin Spice Blend sachet can then be added and stir until thickened. Can simmer for a further 5-10 minutes.
  4. Let sit or serve immediately 🙂
Notes
  1. Rice can be served as an option.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
potatoes

Perky Pumpkin Hasselback Potatoes

 

Perky Pumpkin Hasselback Potatoes
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Ingredients
  1. Potatoes
  2. Olive Oil
  3. Perky Pumpkin Spice Blend
  4. Chicken breast
  5. Buttermilk
  6. Breadcrumbs
  7. Chopsticks
Instructions
  1. Pototoes
  2. Wash some medium sized potatoes and cut in half length-wise.
  3. Make small cuts all the way along but not right through the potato.
  4. Use chopsticks either side to help get even cuts and stop the knife cutting all the way through.
  5. Place on a foil lined tray and drizzle with oil.
  6. Sprinkle with Perky Pumpkin Spice Blend.
  7. Cook for around 30-40 minutes, oven set at 180 degrees or until potatoes are golden and crisp.
  8. Buttermilk chicken
  9. Soak chicken breast in buttermilk for a couple of hours.
  10. Remove from buttermilk and discard the liquid.
  11. Dip in breadcrumbs (these can be seasoned with more Perky Pumpkin spice blend).
  12. Place on a foil lined tray and over bake for about 20 minutes or until crisp and golden outside and cooked through on the inside.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
mini carrot & nutmeg bites

Mini Carrot & Nutmeg Egg Bites

 

Mini Carrot & Nutmeg Egg Bites
Yields 10
Super tasty, super easy, super healthy. Great for dinner, lunchboxes or to take on a picnic. Full of flavour and loaded with vegetables. Kid friendly, Thermomix friendly.
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Prep Time
5 min
Total Time
35 min
Prep Time
5 min
Total Time
35 min
Ingredients
  1. 2 Tbsp's Dreamy Carrot & Nutmeg spice mix
  2. 1 onion
  3. 1 zucchini
  4. 1 small tin of corned (drained)
  5. 30g olive oil
  6. 6 eggs
  7. 4 tbsp's self raising flour
  8. 200g feta
Instructions
  1. Cut onions in quarters and add to the thermomix bowl along with 30g olive oil and a roughly chopped zucchini.
  2. 5 secs | speed 4 | then scrape down the sides of the thermomix bowl and cook for 2 mins | speed 1 | 90°.
  3. Add in eggs, flour and Dreamy Carrot & Nutmeg Spice Mix and feta 5 secs | speed 3.
  4. Add in tinned corn 5 secs | speed 3 reverse.
  5. Pour about 1/3 cup of mixture into a muffin tin lined with individual muffin cases.
  6. Sprinkle over cheese and crumbs if you are using them* see note.
  7. Cook in a preheated oven at 200° fan forced for 15 mins until or nicely golden on top.
  8. Leave to cool slightly and then serve with a salad or soup or just enjoy them on their own.
Notes
  1. Cheese and Crumbs
  2. Because who can resist grilled cheese? Sprinkle a little bit of grate cheese and a few fine breadcrumbs onto just before cooking. This makes these little beauties even more delicious and worth the extra bit of effort.
Adapted from Thermomix recipe
Adapted from Thermomix recipe
The Spice Trading Company https://www.thespicetradingcompany.com.au/