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

Rockin’ Spaghetti

rockin-spaghetti

Rockin’ Spaghetti

Serves 4
A new twist on a classic dish. You will find piles of flavour in this Italy meets morocco pasta recipe. Delicately spiced and full of vegetables it is so good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 2 tbsp Rockin’ Moroccan Spice Blend
  • 500 g mixed vegetables (carrot, onion, celery, spinach, zucchini, rocket, capsicum, mushrooms) roughly chopped
  • 50 g olive oil
  • 500 g minced meat (pork or beef)
  • 100 g wine (red or white)
  • 400 g can crushed tomatoes
  • Spaghetti
  • Feta (optional)

Instructions

  • Thermomix recipe – adjust for stovetop accordingly
  • Add 500g of mixed vegetables to your bowl. This is a great way to use up left over vegetables. You can use pretty much anything you have to hand.
  • 5 secs | speed 7
  • Add 50g olive oil
  • 5 mins | speed 2 |120°
  • Add 500g minced meat and break up any large pieces with a spatula
  • 8 mins | R speed 1 | 120°
  • Add 100g wine
  • 5 mins | R speed 1 | Varoma
  • Add 400g canned crushed tomatoes and 2 heaped TBSPs Rockin Moroccan Spice Blend
  • 20 mins | R speed stir | 100°

Notes

Serve with spaghetti topped with feta and a drizzle of olive oil.
By Bec Gilhooley

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

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

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

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • VEGGIE BURGER
  • 1 Sachet Rockin’ Moroccan Medley Spice Blend
  • 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  • 250 g Vegetable Stock (ideally homemade)
  • 1 tbsp Mixed Herbs
  • 2 Eggs
  • 3 tbsp Rolled Oats / Porridge
  • 2 tbsp Sunflower Seeds
  • Coconut / olive oil for cooking
  • HOLY CHILLI GUACAMOLE
  • 1/2 Sachet Holy Chilli Guacamole
  • 1/2 large avocado
  • Squeeze lemon juice
  • 125 g light Sour Cream

Instructions

  • BURGER
  • Finely dice all vegetables and blend all ingredients together
  • Allow to rest for 15mins.
  • 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.
  • Serve on a burger with salad of your choice.
  • GUACAMOLE
  • Blend all ingredients and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.

Notes

This recipe does not have to be served as a burger but can be plated with individual components :).
By Kim Ridley