Category Archives: Rubs and Spices

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.

Chicken Wings With Pomegranate Molasses

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If you like your wings full of flavour and on the sticky side, give these a go!

I buy my wings whole and then remove the tips and cut through at the joint so each wing gives me two “chicken nibbles” as they are called here.

Serves 4.

Ingredients

1kg chicken wings

3 tablespoons pomegranate molasses

2 tablespoons oil

3 large garlic cloves, crushed

2 tablespoons ground cumin

1 teaspoon cinnamon

1 large red chilli, sliced finely

salt and pepper

Method

Combine all of the ingredients in a zip lock bag and pop into the fridge for 2-24 hours.

Once you are ready to cook, preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the wings out over the prepared trays and bake for 20 minutes.

Spoon the juices over the wings and return to the oven for 10 minutes, repeat the basting and bake until fully cooked.

Paprika Chicken Skewers With Haloumi

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Perth, Western Australia, has a heat wave coming this weekend! That will mean minimal cooking inside, lots of barbecuing and salads for us!

Get the kids involved in making these as it is a bit mind numbing! Make sure they have an apron on and no white shirts in sight as the paprika infused oil does not wash out easily!

Makes 22-26 skewers. Serves 6.

Ingredients

6 teaspoons smoked paprika

2 teaspoons sweet paprika

3 teaspoons dried oregano

1/2-1 teaspoon ground chilli

6 garlic cloves, finely chopped

salt and pepper

60mls olive oil

1.2 kg skinless chicken thighs, fat removed and cut to 1cm dice

180g Haloumi, cut I to 20-30 cubes

1 large red onion, cut to 1-2cm pieces

Method

Combine all of the ingredients except Haloumi and onion in a large zip lock bag and leave in the fridge to marinade for 2-24 hours.

Soak your wooden skewers for 30 minutes.

Preheat the barbecue flat plate to medium hot.

Prepare your first skewer, I like to start with onion and then chicken, onion, chicken, onion, Haloumi, onion, chicken, onion, chicken, onion, but that’s just me!

Prepare all of the skewers and then pop them onto the barbecue and cook, turning regularly, until the chicken is cooked through.

Chipotle Chilli And Sundried Tomato Roast Chicken

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Only a week of school holidays to go so time to get back into sharing what I’ve been up to in the kitchen these last few weeks!

As many of you know, I’m a BIG fan of flattening whole chooks like this, it’s really quite easy with a pair of poultry shears or kitchen scissors, you just cut up each side of the spine, trim around the skin, flip the chook over and squash the breasts down with the palm of your hand. I then loosen as much of the skin as I can to then pour the marinade right in against the skin for maximum flavour and to give you some really juicy chicken.

Dont waste any pan juices or the bones either! I pop the removed spines under the chooks to roast at the same time and then once we are done, all of the bones and pan juices go into the pressure cooker to make an amazing smoky stock, great for tomato based soups or even dirty rice!

Serves 10-12.

Ingredients

2 x 1.6kg chickens, spines removed and flattened

2 chipotle chillies in Adobe sauce plus and extra tablespoon of sauce

10 Sundried tomato halves

4 garlic cloves

2 tablespoons smoked paprika

1 tablespoon dried oregano

100mls olive oil

salt and pepper

Method

Prepare the chicken first. once the spine has been removed, I use poultry shears, flatten the chicken breasts with the palm of you hand. Next, slide your fingers up under the skin over the breasts, legs and thighs, loosening it as you go.

In a processor, whizz up the chipotle chillies and sauce, Sundried tomatoes, garlic, smoked paprika, oregano, salt, pepper and oil.

Now, por the marinade into a piping bag or a food prep bag. Cut the corner off and use the bag to squeeze most of the marinade under the skin of the two chooks. Rub the remaining marinade over the outside over the skin while rubbing the marinade under the skin to make sure it goes into all of the nooks and crannies!

Allow the chicken to marinade for 4-24 hours if you have time.

Preheat the oven to 180 degrees Centigrade.

Lay the chooks in a roasting tin, breasts up.

Roast in the oven for 80 minutes, basting regularly until the skin is supe crisp and the meat cooked through.

Allow to rest for 20 minutes before serving to give you supe moist meat.

Pomegranate Lamb Chops

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Known as caveman food in our house, these chops have to be eaten with you hands for complete enjoyment and satisfaction!

By cooking these in a very hot oven you get a lovely spicy crust on the outside that I think goes rather well with the garlicky green dressing.

Serves 4-6.

Ingredients

850g lamb chops

3 large garlic cloves, crushed

3 tablespoons pomegranate molasses

3 tablespoons ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground cinnamon

4 tablespoons olive oil

salt and pepper

DRESSING

100mls olive oil

1 garlic clove

small bunch fresh parsley, leaves picked

2 large stalks of fresh oregano, leaves picked

juice of 1 lemon

salt and pepper

Method

Combine all of the lamb ingredients and leave to marinade in the fridge for 8-24 hours.

When you are ready to cook, take the lamb out of the fridge 20 minutes before cooking.

Preheat the oven as high as it goes, I cook these at 240 degrees Centigrade.

Line a baking tray with baking parchment.

Lay the chops on the prepared tray and pour over any excess marinade.

Pop the tray into the oven and bake for 8-12 minutes depending on the thickness of your chops, the meat in the photo baked for 10 minutes.

While the chops bake process the dressing ingredients to form a thick green dressing.

Once the chops are cooked, allow to rest for 5 minutes and then plate them up with the dressing poured over the top.

 

 

Garlic And Herb Lamb Fillets

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This is a great speedy way of preparing meat and leaving it to marinade through the day until you cook it in the evening.

I like my lamb pink as you can see but really cook it the way you like it, the marinating in garlic will make it soo tender and tasty.

Serves 4-6.

Ingredients

4 lamb fillets, around 450g total

3 cloves garlic, crushed

2 teaspoons finely chopped fresh rosemary

3 tablespoons finely chopped fresh parsley

2 teaspoons olive oil

salt and pepper

Method

Combine all of the ingredients in a zip lock bag and leave to marinade in the fridge for 6-8 hours.

Heat a non stick frying pan or a barbecue plate until very hot.

Pop the lamb fillets onto the hot pan or barbecue plate and turn regularly until cooked the way you like them.

Allow to rest somewhere warm for 5 minutes before slicing and serving.

Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar

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I have mentioned before my love of all things slow cooked and this is yet another option that we love!

The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!

Serves 8.

Ingredients

3kg leg of lamb

80mls olive oil

zest and juice of 1 lemon

2 tablespoons ras el hanout

1 tablespoon ground coriander

2 tablespoon smoked paprika

3 garlic cloves

1/2 red onion

2 fire roasted capsicums, skin and seeds removed

salt and pepper

Method

Start this recipe the day before cooking.

Process all of the ingredients, except the lamb and zatar, to form a thick paste.

Place the lamb on a chopping board and stab it all over with a large knife.

Spread the paste over the entire leg and pop into the fridge, covered, for the night.

The following day, preheat the oven to 140 degrees Centigrade.

Place the lamb in a roasting tin and spread over any excess marinade.

Sprinkle the zatar over the top.

Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.

Next, cover the parchment with foil.

Place the meat in the oven and roast for 7 hours.

After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.

Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.

Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.

 

 

Cajun Salmon

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Golly gosh!

This will really knock your socks off!

This is a fab way to make three salmon fillets feed 4-6 people depending on your sides, we have this with a quinoa salad to fill the boys up!

I make a salad base of mixed leaves, avocado slices, coriander and I finish the salmon off with a squeeze of lime juice. By breaking the fillets up it goes so much further in our house!

You can make this ahead of time and just let the salmon sit in the fridge in the rub and leftovers make brilliant sandwich fillings.

Ingredients

3 large skinless salmon fillets, around 700g

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon dried oregano

1/2 teaspoon dried thyme leaves

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Wash and pat dry the salmon, check for bones and I like to remove the fatty underside too.

Combine the herbs, spices and salt on a plate.

Turn each salmon fillet over in the spice mix until thoroughly coated, place on the baking sheet and repeat.

Bake in the oven for 7-10 minutes depending on thickness.

Slow Roast Leg Of Lamb With Chilli And Herb Marinade

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One of the best ways to cook a leg of lamb with zero stress for the cook and tons and tons of flavour! If you like spoonable meat, this is the recipe for you.

This is one of our regular Sunday roasts, pop it in the oven in the morning and come back to it in the evening to finish it off.

The marinade might look an odd colour but trust me, it will taste fab!

As for stabbing the leg……….I really do mean stab it! Take your largest chopping knife and stab it until nearly through the leg and then turn the blade to make a hole big enough to fit a couple of fingers so you can pack the marinade down it.

Leftovers make a beautiful stuffed bread filling, if you have any!

Serves 6-8.

Ingredients

3kg leg of lamb

70g flat leaf/Italian parsley, leaves picked

6 large sprigs of thyme, leaves picked

2 large sprigs of rosemary, leaves picked

4 cloves of garlic, peeled

1 large green chilli, deseeded

2 tablespoons balsamic vinegar

4 tablespoons olive oil

salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

Process all of the ingredients, except the lamb, to form a thick paste.

Place the leg in your roasting tin and stab all over it, ideally holes that you can fit 1-2 fingers into but don’t cut all the way through.

Pour the marinade over the lamb and then use your fingers to pack the marinade into the cuts.

Smear the remaining marinade all over the lamb.

Lay the lamb, fatty, meaty side up and pour 500mls water into the tin.

Wet a piece of baking parchment while scrunching it up, spread over the top of the meat.

Seal completely with a piece of tin foil.

Place the roasting tin in the preheated oven and bake for 7 hours.

After seven hours, remove the foil, drain all of the pan juices into a pan.

Turn the oven up to 200 degrees Centigrade.

Spoon the fat from the from the pan juices back over the surface of the lamb and return to the oven.

Bake for a further 40mins, basting regularly with the fat in the pan.

To serve, heat the pan juices and serve the meat with the juices over the top.