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Go Spice

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Chicken Stew with Cashew Nuts

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This chicken stew recipe is based on a Brazilian dish and developed using Go Spice Bahia but it is very versatile and can be used with many of our blends.  The cashew and peanuts add an extra texture and compliment the softness of the chicken.

Suggested Go Spice Blends: Ariana, Bahia, Saba, Shala, Marrakesh

Serves 4

For the marinade

juice of 3 limes
3 large fresh tomatoes, chopped
2 large onions, chopped
4 garlic cloves, chopped
2 red peppers, chopped
½ bunch fresh mint, chopped
½ bunch fresh coriander leaves, chopped
6 tsp Go Spice Blend

To cook

1 kg chicken legs and thighs
5 tbsp olive oil
2 tsp grated fresh ginger root
½ tsp salt
100g cashew nuts, chopped
100g peanuts, chopped

Combine the marinade ingredients together in a large bowl.  Add the chicken pieces, cover with cling film and leave to marinate for 2 hours in the fridge.

Remove the chicken from the marinade and reserve the mixture.

In a saucepan, heat 3 tbsp of the oil and fry the chicken until yellow-brown on all sides. Add the marinade, ginger, salt, and some water. Cook over a medium heat for 20 minutes, adding water as required and stirring regularly.

Add the nuts, and the rest of the oil.  Cook for 5-10 minutes more. Check the chicken is cooked through.

Serve with rice or potatoes.

Lentil and Sweet Potato Pie

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Suggested Go Spice Blends: Bangla, Shala, Marrakesh, Red Sahara, Saba, Toluca, Kas

Lentil & Sweet Potato Pie is like a vegetarian cottage pie and makes a great mid-week supper, on its own or served with some green vegetables or a green salad. You could substitute the goats cheese for another firm cheese such as cheddar or use white potatoes instead of the sweet potatoes.

Serves 4-6

1 tbsp cooking oil
1 large red onion, halved and finely sliced
3-4 tsp Go Spice Shala spice mix
2 large carrots, halved lengthways and finely sliced
200ml water
400g can chopped tomatoes
½ tsp salt (or as required)
480g cooked green lentils
950g sweet potatoes, peeled and cut into chunks
25g butter
85g firm goats cheese, grated

Heat the oil in a large frying pan and add the onion.  Fry for 5 to 10 minutes, until softened.  Add the Go Spice Shala spice mix and stir fry for about 30 seconds.  Add the carrots, water and tomatoes and simmer for 10 minutes, stirring occasionally.  Check the seasoning and add the salt, if required. Add the lentils and simmer for another 10 minutes, until the carrots are cooked, but still have a little bite.

Meanwhile, boil the sweet potatoes for about 15 minutes until tender, drain well, then mash with the butter and season to taste.  Put the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese.

Heat the oven to 190 C/gas mark 5.  Cook for 20 minutes, until golden and hot all the way through.  Serve hot.

Fish Boulangère

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Suggested Go Spice Blends: Shala, Marrakesh, Bangla, Red Sahara, Saba, Toluca, Bahia

Our Fish Boulangère is a take on a classic French dish of layers of potato and onion slices, baked in an oven in chicken stock. These Go Spice Blends compliment the other ingredients perfectly, offering a tasty alternative to a dish traditionally flavoured with just herbs. Serve with a green salad or vegetables.

Serves 4

1.25 kg potatoes, thinly sliced
225g onion, thinly sliced
600ml fresh chicken stock
60g unsalted butter
750g white fish fillets (haddock, hake, cod or a mixture)
3 tsp Go Spice Blend
1 tsp salt

Pre-heat the oven to 200°C/gas mark 6.

Grease the base of a shallow baking dish with butter. Build up layers of potato and onion and sprinkle with the Go Spice Blend and seasoning with a little pinch of the salt. Pour over the stock, dot with ¾ of the butter and bake in the oven for 20 to 30 minutes, until the potatoes and onion are softening.

Meanwhile, melt the rest of the butter in a frying pan, season the fish and fry on both sides to brown the fish and to caramelize the outside.

Place the fish on top of the potato and onion, cover with foil and return to the oven for 12-15 minutes, depending on the thickness of the fish. Serve hot.

Ethiopian Chicken & Egg Stew

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chicken and egg stew

 

Ethiopian Chicken & Egg Stew (which came first?) is a tasty Ethiopian style meal and best served with perhaps green lentils or rice, and some green vegetables. Our Go Spice Shala blend would make the dish at its most authentic but Bangla, Marrakesh, Red Sahara, Saba or Toluca could also be used and be equally delicious.

Serves 4

2 tbsp cooking oil
15g butter
1 large onion, chopped
3-4 tsp Go Spice Blend
3 cloves garlic, crushed and chopped
15g fresh ginger, chopped finely
2 tbsp lemon juice
water as needed
400g can chopped tomatoes
½ tsp salt
4 large skinless chicken thighs
4 boiled eggs, shelled

Heat the cooking oil and butter in a large sauce pan, add the onion and fry for 5 to 10 minutes, until softened.  Add the Go Spice Blend and stir fry for about 30 seconds.  Add the garlic and ginger and a little water if required, and fry for 3 minutes, stirring occasionally, add the lemon juice and stir in.  Add the tomatoes and salt, stir and cook for 2 minutes, then remove from the heat and allow to cool a little.  Using a hand blender, blend the mixture to a smoother consistency.  Return to the heat, add the chicken thighs and cook in the tomato sauce for 30 minutes, until the chicken is almost cooked.  Add the boiled eggs and cook for about 10 minutes, until the chicken is tender and cooked through.  Adjust the sauce thickness and seasoning with water and salt according to preference. Serve hot.

Lamb Khoresht

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ariana lamb stew

Our Lamb Khoresht is based on a popular classic Iranian stew.  The lemon juice adds a slight citrus flavour, which balances well with the sweetness of the spices and tomato purée. Serve with rice and a green salad.

Suggested Go Spice Blends: Beqaa, Ariana, Marrakesh, Bangla, Red Sahara, Saba, Shala, Toluca, Veneto Kas

Serves 3-4

Ingredients

2-3 tbsp cooking oil
2 medium onions, finely chopped
4 tsp Go Spice Blend
1 kg lamb shoulder, cut into 4-5 cm chunks
400ml cold water
3 tbsp tomato purée
½ tsp salt, or as required
175g yellow split peas
1-2 tbsp lemon juice, to taste

For an optional topping:

1 large potato (about 350g)
3 tbsp cooking oil for frying

Method

Heat the oil in a large saucepan (with a lid), add the onions and fry over a low-medium heat for 5 to 10 minutes until they start to soften.  Add the Go Spice Blend and stir fry for about 30 seconds. Add the lamb and fry for 5 minutes, turning regularly, until browned on all sides. Add the water, tomato purée, salt and split peas. Bring to the boil and then simmer on a low heat, with the lid on, for about 45 minutes.  Add the lemon juice and continue to simmer, with the lid on, for another 50 minutes.  Remove the lid and cook for a further 10 minutes to reduce the liquid, if required. Add more salt to taste if required.

When the Lamb Khoresht is nearly ready, prepare the potato topping.  Peel the potato and cut into matchsticks.  Plunge the matchsticks into cold water and then dry with kitchen paper.  Heat the oil and fry the potato sticks until crispy and golden.  Drain them on kitchen paper and sprinkle over the stew just before serving.