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

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.

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
 

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