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Go Spice

We love spice

Green Lentil Soup with Halloumi Croutons

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Serves 4

1½ litres vegetable stock
100g dried green lentils
1 medium onion, finely sliced
2 tsp Saba Spice Blend
300g salad potatoes, peeled and cut into 2-3 cm cubes
100g frozen peas
250g halloumi, sliced 5 mm thick
60g spinach, stalks removed, roughly chopped
salt
4 tbsp Greek yoghurt
olive oil

Put the vegetable stock and the lentils into a saucepan, cover and bring to the boil. Cook the lentils for 15-20 minutes, until beginning to soften.

Add the onion, Saba Spice Blend, potatoes and peas, and reduce to a medium-low heat. Cover and cook for 15-20 minutes, until the lentils and the potatoes are cooked. 

Meanwhile, cut the halloumi into finger-sized slices. Heat a non-stick frying pan over a high heat and then add the halloumi slices. Cook until they are browning underneath, then flip and cook until the other side is browning too. Remove them to a cutting board and chop into bite-sized squares.

Add the spinach to the lentil mix and cook for 1-2 minutes until the spinach has wilted. Add salt to taste. Add more stock or water if required.

Ladle the soup into bowls and add the halloumi croutons and a tablespoon of yoghurt to each bowl.  Drizzle with olive oil, sprinkle a little Saba Spice Blend over the yoghurt and serve with bread.

White Fish in a Red Sauce

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Serves 4

1 tbsp olive oil
500ml passata
¼ tsp salt
370ml water
3 tsp Go Spice Blend
1 large spring onion, finely chopped
600g white fish loin, cod or haddock
small handful coriander leaves for garnish

Add the oil, passata, salt, water and Saba Spice Blend to a large pan. Mix together and then simmer over a medium-low heat for 15 minutes, stirring regularly. Add the spring onion and the fish and simmer for another 15 minutes, until the fish is cooked.

Serve hot or at room temperature, with rice and sprinkled with the coriander leaves.

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.

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.

Buckwheat Salad

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buckwheat salad

Buckwheat Salad is a satisfying meal in itself, but it is also a great accompaniment to chicken or fish. The spice blend helps to enhance and bind together the flavours of the other ingredients and to add an international flavour of your choice, depending on which spice blend you choose. You can also substitute buckwheat with freekeh, quinoa, farro or rice if you prefer.

Suggested Go Spice Blends: Kas, Bahia, Saba, Shala

Serves 4

200g buckwheat
250g aubergine, diced
200g red onions, half diced and half thinly sliced
2 garlic cloves, skin on and lightly crushed
4 tbsp olive oil
¼ tsp salt
3 tsp Go Spice Blend
75g mixture of almonds, pistachios, pine nuts, pumpkin or sunflower seeds
75ml cooking oil
3 tbsp mix of dried fruit, such as blueberries, barberries, cherries, cranberries, currants or diced dried apricots

for the dressing

juice of 1 medium lemon
5 tbsp olive oil
¼ tsp salt
2 tsp Go Spice Blend

for the topping

100g feta cheese, crumbled
seeds of 1 pomegranate
large handful of fresh mint, shredded

Preheat the oven to 200°c/gas mark 6.

Cook the buckwheat in boiling water until tender. Rinse in running cold water and leave to drain in a sieve.

Put the aubergine, diced onion, garlic, olive oil, salt and 3 tsp of the Go Spice Blend in a bowl, and mix well. Spread the aubergine mixture over a baking tray and roast for 15-20 minutes, until lightly browned and softened. Remove from the oven and set aside.

Meanwhile, roast the seeds and nuts on a separate tray in the oven for 5-7 minutes until just browned, then set aside.

Heat the cooking oil in a small saucepan and fry the sliced onion until crisp, it will take about 5 minutes, but watch carefully as it burns easily.  Set aside to drain on kitchen paper.

Combine the dressing ingredients. Put the aubergine mixture, nuts and seeds, and dried fruit in a large bowl. Toss with the dressing and transfer to a serving dish. Top with the fried onion, crumbled feta, pomegranate seeds and shredded herbs.

Serve at room temperature.