Category Archives: Rubs and Spices

Cheesy Corn Chip Chicken Wings

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To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

Barbecued Lamb And Haloumi Salad

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In a family of males, meat features regularly on the menu but this is a favourite, known as cave man salad by the boys and with the added bonus of bribing them to eat the salad as it has the meaty juices all over it!

Serves 6.

Ingredients

1.4kgs well trimmed lamb cutlets

4 garlic cloves, crushed

8 teaspoon zatar

2 teaspoons sumac

2 teaspoons ground cumin

zest and juice of 1 lime

50 mls oil

200g haloumi

200g mixed lettuce leaves

1 carrot, grated

1 capsicum, thinly sliced

6 tomatoes, quartered

1 pomegranate, seeds only

Method

Combine the lamb, garlic, zatar, sumac, cumin, lime zest and juice, salt, pepper and oil, allow to marinade for thirty minutes.

Heat the barbecue flat plate over a high flame.

Mix all the salad ingredients and plate up.

Cook the haloumi on both sides and then place it on the salad.

Now pop the meat into the BBQ and cook, turning once, to your liking.

Place the cooked meat on the salad, sprinkle over the pomegranate seeds and serve.

Cajun Chicken Schnitzel

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These are so popular, I could only take this fleeting photo before they were all eaten!

I use fresh gluten free breadcrumbs that I make myself with GF bread rolls, I never cut off crusts as the dark crumbs help to  give you a darker colour and the bread is so expensive I can’t handle any waste!

This recipe makes 12 schnitzel, you can freeze them uncooked, layered between baking parchment to save them sticking. Cooked leftovers are a treat the next day in a gluten free wrap with salad.

Ingredients

3 large chicken breasts, cut into four chunks

180g gluten free fresh breadcrumbs

2 eggs, beaten

1 tablespoon smoked paprika

1/4 teaspoon cayenne

4 teaspoons dried mixed herbs

2 teaspoons onion powder

1 teaspoon garlic powder

Zest of one lime

salt and pepper

oil to fry

Method

Line your chopping board with baking parchment, place a piece of chicken on top, cover with another piece of baking parchment and whack it with the flat side of a meat tenderiser until thinner than 0.5mm. Repeat with the remaining chicken.

In a large bowl, combine the breadcrumbs, paprika, cayenne, herbs,  onion powder, garlic powder, lime zest, salt and pepper, mix well.

Dip the chicken into the beaten eggs and then into the breadcrumbs. Set aside and repeat until all of the chicken is done.

Heat a frying pan with the oil and shallow fry the chicken in batches.

Serve hot with a wedge of lime.

Spice Rack Chicken

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This is a super quick spice rub that really packs a punch.

I have baked this in the oven but the chicken barbecues extremely well too, just turn regularly and baste with the remaining marinade.

Serves 6.

Ingredients

1.4kg chicken, cut into 12 pieces

75mls olive oil

1 teaspoon paprika

4 teaspoons smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

4 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

salt and pepper

Method

Combine all of the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 190 degrees Centigrade. Line a baking tray with baking parchment.

Spread the chicken pieces out on the tray with the skin side upwards.

Bake in the oven for 40-45 minutes, baste a couple of times during the baking time.

Remove from the oven and allow to rest for 5-10 minutes before serving.

Dukkah

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Dukkah, what can I say, one of my favourite ingredients for so many things!

On its own with bread and olive oil, as a crust for chicken and fish, spooned over salads, sprinkled over rice, popped into soups, sprinkled over a mashed avocado, added to an egg for breakfast and even sprinkled over the top of barbecued meat.

This is a totally non traditional recipe, no hazelnuts and no roasting of spices but it works for us and keeps in a jar for a couple of weeks so this is the minimum quantity that I make.

Ingredients

60g macadamia nuts

50g pistachio nuts

4 teaspoons sesame seeds

3 teaspoons ground cumin

2 teaspoons ground coriander

a pinch of ground cinnamon

2 teaspoons nigella seeds

a really good grinding of fresh ly ground pepper

salt to taste

Method

In a frying pan, toast the nuts until just beginning to colour. Tip onto a plate to cool.

In a large mortar and pestle, crush the nuts so that it’s mostly powdery with a few bigger pieces, don’t over do it or it will be oily and stick.

Add the remaining ingredients and mix well.

Taste and add a little more salt if needed.

Store in an airtight container.

Dukkah Coated Chicken Breasts

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This is a nice easy cheat using shop bought dukkah with a little extra kick.

It can be hard to find chicken breasts with skin on and bones in here in Perth so I tend to buy whole chooks and break them down into breasts, thighs, legs and wings.

By having the skin on and bones in the breasts have so much more flavour and really retain their moisture. I like to thinly slice the breasts and serve them on top of a big green salad.

Serves 4 if serving them up individually or thinly sliced in salad serves 8.

Ingredients

4 large chicken breasts, skin on, bones in

30g shop bought dukkah

1 teaspoon ground cumin

2 teaspoons sesame seeds

1 pinch chilli powder

salt and pepper

olive oil

Method

Preheat the oven to 190 degrees Centigrade and line a baking tray with baking parchment.

Rub a little olive oil over the skin of each breast.

On a flat plate, combine the dukkah, cumin, sesame seeds, chilli, salt and pepper.

Dip the skin side of he chicken into the dukkah mix, ensure the skin is totally coated.

Repeat with the remaining breasts.

Place the breasts on the prepared tray and pop into the oven.

Bake for 35-40 minutes until fully cooked, baste half way through.

Allow to rest for 5-10 minutes before slicing.

Spiced Crunchy Potatoes

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I love roast potatoes but don’t always have the time or inclination to pre cook the potatoes so this is my cheats version with a lovely spiced coating. I don’t peel the potatoes either, life is too short!

Leftovers are fab the next morning with an egg!

Serves 6.

Ingredients

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1-2 teaspoons salt flakes

1/2 teaspoon peppercorns

1/2 teaspoon chilli flakes

1kg potatoes

2 tablespoons oil

Method

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a mortar and pestle, crush the cumin, coriander, salt and pepper. Add the chilli flakes to the mix.

I cut my potatoes into half lengthwise and then each half into thirds at an angle.

Pour the potatoes into a large bowl and add the spice mix and oil.

Using your hands, mix well, so all of the potatoes are covered.

Spread the potatoes out over the two baking sheets and place them in the oven.

Bake for 15-20 minutes and then turn the potatoes.

Turn the potatoes, bake for 15 minutes and turn again.

Bake for a further 15-20 minutes until crispy and cooked through.