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Rogan Josh
2 tbsp Rogan Josh 1 tbsp oil 1 can of tomatoes 1 cup of uncooked rice Marinade 2 tbsp lemon juice 250ml yoghurt 2 garlic cloves 500g lamb/kidney beans/lentils Mix marinade ingredients and allow to marinate for 4-5 hours (for a stronger flavour marinate over night) Add Rogan Josh and oil to a pan, fry for 2 mins then add marinated lamb/beans and 1 can of tomatoes, allow to simmer for 1 hour. Remove from heat and stir in 3 tablespoons of greek yoghurt, serve with rice. (Cook in a slow cooker for amazing results) |
Tandoori Meatballs
2 tbsp Tandoori Blend 250g greek yoghurt 2 tbsp tomato sauce Combine 2 tbsp Tandoori Blend, 250mL yoghurt and 2 tbsp tomato sauce in a bowl. Place 500g mince, coriander, ginger and garlic in a large bowl, and then combine well with your hands. Roll into 16 balls, then coat in yoghurt mixture. Place meatballs on a oven tray and bake for 20-25 minutes until cooked through. Tandoori Wraps Add Tandoori blend to chicken or salad Tandoori Pizza Add your Tandoori to your favourite pizza. |
Tandoori Chicken
2 tbsp Tandoori Spice 1 cup yoghurt chicken thighs Mix together, place Chicken Thighs in mixture and marinate overnight then Barbeque them. Tandoori Skewers Combine 2 tbsp. Tandoori Blend, 1 tbsp lime juice and ½ cup yoghurt in a bowl. Thread chicken onto skewers. Place in large ceramic dish and spoon over tandoori mixture. Cover and refrigerate for at least 3 hours. Spray barbecue plate or chargrill pan with oil and heat over medium heat. Remove skewers from marinade and lightly spray with oil. Cook, turning and basting with marinade occasionally, for 8 to 10 minutes or until cooked through. |
Butter Chicken
2 tbsp Butter Chicken Blend 1 onion, finely chopped 2 garlic cloves, crushed 2 tsp tomato paste 250ml cream or coconut cream 500g chicken or chickpeas Fry up onion and garlic in a pan, add Butter Chicken blend, allow the room to fill the room with the wonderful aroma. Cook the chicken/chickpeas until cooked (don’t overcook) Mix in the tomato paste, turn the heat down and add the cream. Serve with rice. |
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Laksa Soup
2 tbsp Thai Seasoning 200g rice noodles 1 onion 1L chicken stock 2 lime leaves 2 cups cooked chicken/vegetables (bok choy, shallots, capsicum) 250ml coconut milk fresh coriander Place noodles in a large heatproof bowl, cover with boiling water and set aside. In a large pot or wok fry oil, onion and Thai Seasoning, now add stock and lime leaves. Cover and boil for 5 mins. Add chicken and or vegetables, cook for a further 5 mins. Remove from heat and stir in the coconut milk. Divide the noodles between the bowls, ladle the laska stock, top with coriander, chilli and a serve of lime. |
Pumpkin Soup
1 tbsp of Malaysian spice 1/2 butternut pumpkin,chopped 1 onion 1 garlic clove 1 L chicken stock Roast Pumpkin with onion, garlic and malaysian spice, roast until pumpkin is cooked. Once cooked place in a large pot with the stock cook for 5 mins Blend until smooth. Add a dollop of cream or yogurt. Serve with Crusty bread. YUM.... |
Malaysian Curry
2 tbsp Malaysian Blend 1 tbsp oil 1 onion 2 lime leaves 500g meat 1 tin coconut milk 1 cup stock 2 tsp raw sugar 2 tbsp fish Sauce Fry onion for 5 minutes or until softens. Add Malaysian Blend to pan stirring, until aromatic Add meat, lime leaves, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens Remove from heat. Add palm sugar and fish sauce; stir to combine. |
Massamam Curry
2 tbsp Massaman 2 tbsp oil 500g beef, diced 2 tbsp coconut cream 1 large potato 1 cup coconut milk 1 cup chicken stock 2 tbsp raw sugar Heat oil in a large pan, working in batches, add beef for 8 to 10 mins stirring often, until brown on all sides then set aside. In the same pan, add massaman blend and coconut cream, stir and cook for one minute until a thick paste forms. Return beef to pan and add potato, coconut milk, stock, sugar, stir and cover with a tight lid. Reduce heat to lowest setting and simmer covered for 1 hour, stir occasionally until beef becomes tender. Uncover and simmer for 30 mins until sauce thickens. |
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Ras El Hanout
2 tbsp Ras El Hanout 500g lamb, cubed 1.5 cups water 3 tbsp oil 2 large tomatoes, chopped 1 onion chopped 1/4 cup preserved lemon 3 tbsp coriander, chopped 3 tbsp parsley chopped 1 garlic clove Combine all ingredients in a large saucepan, bring to boil. Cover and simmer for 2 hours until meat is tender. Option add vegetables (potatoes, carrots, green bean) to meat dish. Serve in tagine with Couscous. |
Shakshuka
2 tbsp Moroccan Seasoning 1 onion, chopped 5 garlic cloves 1 long chilli 1 red capsicum 1 tin tomatoes 6 eggs crusty bread Heat oil, add chopped onion, chopped garlic, Moroccan Seasoning, chilli, and capsicum cook for 6 mins. Add tomatoes cook for a further 15 mins until sauce thickens. Make 6 holes in the sauce, crack an egg in each hole, cover and cook for a further 6 mins until eggs are cooked. Drizzle with oil and serve with crusty bread. |
Lemon Chicken
2 tbsp Moroccan Blend 1 tbsp oil 1 finely chopped onion 500g chicken thighs preserved lemon 250ml chicken stock Olives Heat oil, cook onion & garlic until soft. Add Moroccan Blend and Chicken. Cook for 5 mins, Add olives preserved lemon, cook for a further 2 mins. Put in casserole dish with stock and cook for 20 mins in a 180 oven. Serve with salad, almonds, apricots and cous cous. |
Harissa Option
1 tbsp Harissa Blend Dust on chicken, fish or tomatoes then cook in a pan for 5 mins and serve hot. Kofta Balls 2 tbsp Harissa Mix 2 tablespoons of Harissa into mince, roll into palm size balls. Let them chill in the fridge for 1 hour, then fry in a little oil..... |
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Satay Chicken
2 tbsp Satay 1 onion, finely chopped 2 garlic cloves, crushed 2 tbsp crunchy peanut butter 1 tbsp fish sauce optional 400ml of milk/coconut cream nuts of your choice, chopped 500g chicken thighs/potato/ sweet potato Fry onion and garlic in oil, add chicken and cook until tender. Add Satay and peanut butter, stir for 1 minute then add coconut cream. (You can reduce the coconut cream to make a thicker sauce) Add 1 tablespoon of fish sauce and a some crunched up kiffir lime leaves for a beautiful exotic flavour. Serve with rice and sprinkle with chopped peanuts. |
Dahl
2 tbsp Panch Phoran 625g red lentils 2 1/2 cups water 1 tomato, diced 3 teaspoons lemon juice 2 teaspoons vegetable oil 2 cloves garlic, crushed Handful of freshly chopped coriander Rinse dahl and then soak in water for 30 minutes. Heat dhal and water until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. Add panch phoran, tomato and lemon juice. to the cooked dhal, continue simmering. Heat oil in a small saucepan over medium heat, stir until fragrant, about 2 minutes. Stir mixture into dahl and add coriander |
Chilli
2 tbsp Cajun Blend 1 onion, finely chopped 2 garlic cloves, crushed 500g mince/2 tins of kidney beans 1 stock cube 1 can of tomatoes Fry onion, garlic and Cajun Blend for 1 min, add meat or beans (rinsed). Stir in tomatoes and stock, cook for 5-10 minutes. Serve with flat bread, salad, cheese, sour cream and salsa. Delicious lunch or light dinner |
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Mullan
2 tbsps Sri Lankan Blend 2 shallots 1 clove garlic 1/2 cup of dried coconut 1/2 cabbage 2 limes ghee Heat frying pan. Add the ghee, garlic, shallots, Sri Lankan. Cook for two minute. Add coconut flakes. Stir coconut for two minutes, add cabbage until evenly coated add 3/4 cups of a water. Stir until cabbage is cooked. Remove from heat, add squeezed lime over dish. Option Add mince meat in the first step. |
Sri Lanka Curry
2 tbsp Sri Lankan Blend 3 sweet potatoes, peeled & chopped 10 green beans chopped 1/2 cup frozen peas 1 cup basmati rice 1 onion ginger, chopped 3 garlic cloves 1 large tomato, chopped 1 can coconut milk 1 tsp chilli flakes (Optional) Juice of half a lime Handful of fresh coriander Cook Rice with the steamed method. Fry the onion, garlic, ginger, Sri Lankan Blend cook for a minute to release the flavours. Add the chopped potatoes and make sure they are all coated in the beautiful spices, then pour in the coconut milk, lime juice, green beans, tomato and chili flakes and mix this all together. Bring to the boil and let it bubble away for 6 minutes stirring occasionally, then turn the heat down slightly, add in the frozen peas and let this simmer away for 15 – 20 minutes. The potatoes should become lovely and soft and break up a little when you stir the sauce, before serving, stir through some fresh coriander. |