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Go Spice

We love spice

Brazilian Pork and Beans

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serves 4

1 tbsp olive oil
100g smoked streaky bacon, cut crossways into 1cm strips
500g pork ribs
500g pork shoulder, cut into 5cm cubes
salt to season
3 medium onions, chopped
4 garlic cloves, finely chopped
4 tsp Bahia Spice Blend
2 tbsp white wine vinegar
650ml water
2 x 400g tins black beans or black eyed beans, drained
fresh parsley or coriander leaves to garnish

Heat ½ tbsp olive oil in a large saucepan over a medium heat.

Add the bacon and fry until crisp. Remove the bacon pieces to a
plate, leaving the oil in the pan.

Add the ribs and pork shoulder to the saucepan in batches. Season
each batch with a little salt and sear until the meat starts to colour,
then set aside.

Add the other ½ tbsp olive oil to the pan, then the onion and cook
for 5-10 minutes, until it begins to soften. Add the garlic and Bahia
Spice Blend and stir fry for 30 seconds.

Add the bacon, ribs and pork shoulder back to the pan. Add the
white wine vinegar and enough water to just cover the meat. Bring
to the boil and then reduce the heat to a low simmer. Cover and cook
for 1 hour.

Add the beans to the saucepan and cook, uncovered, for 1 hour until
the meat is tender and the juices have reduced to a gravy.

Serve with rice or potatoes, and a sprinkle of parsley or coriander.

Yemeni Chicken with Rice

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Serves 4

8 chicken drumsticks
140g Greek yoghurt
5 tsp Saba Spice Blend
salt
30g butter
100g onion, sliced
250g basmati rice
1 medium tomato, deseeded and chopped
750ml chicken or vegetable stock

With a sharp knife, make 5 or 6 cuts in each drumstick. Place the chicken in a dish, add the yoghurt, 4 tsp Saba Spice Blend and a pinch of salt. Mix together, rubbing the marinade well into the meat, cover and leave in the fridge to marinate for about 2 hours.

Preheat the oven to 200oC (gas mark 6).

Line a large baking tray with foil. Remove the chicken drumsticks from the marinade and shake off any excess (save that remaining marinade for later). Arrange the chicken on the baking tray, place them in the oven and cook for 20 minutes. Turn them over and brush with the remaining marinade.  Continue cooking the chicken for 15-20 minutes, until cooked through.

Meanwhile, warm the butter in a saucepan over a medium heat. Add the onion and fry for 2-3 minutes. Add the remaining Saba Spice Blend and stir fry for 30 seconds. Add the rice and tomato and stir in, then add the stock, a third at a time, until it is all absorbed. This should take about 10-12 minutes. Add salt to taste. Remove from the heat and leave to stand for about 3 minutes before serving.

Serve the rice warm along with the cooked chicken.

Bobotie

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bobotie

Bobotie is a very popular dish from South Africa.  It originated in the Cape Malay area with possible influences from Dutch, Indonesian and British cooking.  We love it when made using our Cape spice blend, based on the South African Cape Malay spice mix.  Cape is a mild blend with lots of flavour and goes really well with the sweetness of the mango and apricot preserves in the recipe. 

Serves 2-4

3 slices thick white bread (remove the crust if you wish)
360 ml milk, divided into 240 ml and 120 ml quantities
2 tbsp olive oil or other cooking oil
2 medium sized onions, roughly chopped
2 tbsp Go Spice Cape Spice Blend
2 cloves garlic crushed and chopped
300g minced beef
2 tbsp mango chutney
1 tbsp apricot jam
zest and juice of 1 lemon
1 tsp tomato puree
½ tsp salt
3 medium eggs
4 bay leaves, plus extra for garnish (optional)

Preheat the oven to 180oC.

In a bowl, soak the bread in 240 ml of the milk and set aside.

Heat the oil in a large ovenproof dish over a medium heat.  Add the onions and cook for about 5 minutes, until the onions are softening.  Add the CAPE Spice Blend and the garlic and stir fry for about 1 minute.

Put the minced beef into the pan and cook for 7 to 10 minutes, until it is browned. Then turn off the heat.  Add the chutney, apricot jam, lemon zest and juice, tomato puree, 4 bay leaves (if using) and salt. 

Gently squeeze the milk from the bread, reserving the milk. Tear the bread into pieces and place them over the beef mixture.

Add the remaining 120 ml of milk to the reserved soaking milk.  Add the eggs to the milk and whisk together.  Season with a pinch of salt, or as required. Pour the milk mixture over the meat and garnish with the 4 or 5 bay leaves (if using).

Bake in the oven, uncovered for 30 to 40 minutes, until it is golden brown and serve.

Chicken Shawarma Salad

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Chicken Shawarma Salad is based on a Turkish dish. You can serve this dish with or in a pitta bread, or just as it is on a plate.

Chicken Shawarma Salad
Serves 4
for the marinade

juice of 1 large lemon
50ml olive oil
3 garlic cloves, grated
4 tsp Go Spice Kas blend
½ tsp salt

for the chicken

600g boneless, skin-on chicken thighs
1 large red onion, cut into 8 wedges

for the crème fraîche

125ml crème fraîche
finely grated zest of ½ lemon
1 tsp lemon juice

for the salad

200g gem lettuce, very finely shredded
2 spring onions, thinly sliced
small handful coriander leaves and stalks, roughly torn
juice of ½ lemon
2 tbsp extra virgin olive oil

Serve with green olives and optional pitta bread

In a large bowl, mix together the marinade ingredients. Add the chicken and onion and coat well with the marinade. Cover and leave in the fridge overnight, or for at least one hour.

Meanwhile, in a small bowl, mix the lemon crème fraîche ingredients together. Set aside in the fridge.

When you are ready to cook the chicken, preheat the oven to 220C (gas mark 7) and line a baking tray with baking paper.

Place the chicken pieces and the onion wedges onto the baking tray, spacing them out, and pour over the leftover marinade. Roast for 30-40 minutes, until the chicken is cooked through. Remove the chicken from the oven and cut into shreds with a knife and fork.

Place the salad ingredients into a bowl and toss together.

Arrange the salad and chicken on plates and drizzle over the remaining cooking juices and oil from the tray. Serve with the lemon crème fraîche on the side with the olives.

Other suggested blends: Toluca, Marrakesh, Bahia, Jin

Lamb Dopiaza

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Lamb Dopiaza translates as ‘twice onions’ and this recipe certainly has a lot of onions, added twice, of course! Firstly, chopped onions are added to the dish at the beginning of cooking. Secondly, finely sliced onions are fried until they are sweet and brown and added towards the end. Serve with rice or an Indian bread, such as chapattis or naan, and mango chutney or another of your choice.  It’s also great as part of a multi-dish Indian meal.

lamb dopiaza

Serves 3-6

3 medium-sized onions, peeled
750g boned shoulder lamb, cut into 2.5 cm cubes. Remove most of the fat
6 tbsp vegetable oil or half oil, half ghee
4 tsp Go Spice Curry Spice Blend (You choose)
1 tbsp tomato purée
4 tbsp plain yoghurt
250 ml water
½ tsp salt (or to taste)

Cut 2 of the onions into quarters and then finely slice.  Finely chop the last onion.  Keep the two types separate.

Heat the oil in a wide pan over a medium-high heat. Add the finely sliced onions and stir fry for 10 minutes or until the onions turn a reddish-brown colour.  Remove the onions with a slotted spoon onto kitchen paper.

Brown the meat in the hot oil in batches.  Remove to a bowl with a slotted spoon. 

Put the chopped onion into the oil and stir fry on a medium heat until the onion turns brown at the edges. Add 3 tsp of the Go Spice Curry Blend and stir fry for 30 seconds, then stir in the tomato purée.  Add the yoghurt, 1 tbsp at a time, stirring well. Return the meat to the pan with its juices and add the water and the salt. Cook uncovered for about 45 minutes, until the meat is tender.  Add the finely sliced fried onions and the remaining Go Spice Curry Blend and cook for another 2 minutes, stirring gently.  Turn off the heat and let the pot sit for 5 minutes.  Remove any fat from the surface with a spoon before serving.

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