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Go Spice

We love spice

Corn Pie

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Serves 4

500g sweetcorn, tinned or frozen
150ml whole milk
35g butter
½ tsp salt
1 tbsp olive oil
300g onions, chopped
1 clove garlic, finely chopped
200g mushrooms, thinly sliced
3 tsp Bahia Spice Blend
2 hard-boiled eggs, sliced
30g raisins
125g mozzarella cheese, sliced
12 pitted green olives, halved

Place the sweetcorn (drained if tinned) into a blender with 50ml
of the milk.

Blend for 1-2 minutes to create a creamy mixture.

Melt the butter in a large saucepan. Add the salt, the blended corn
mixture and the remaining milk and simmer for about 10 minutes
until the mixture thickens. Stir regularly to prevent sticking.

Meanwhile, heat the olive oil in a saucepan over a low-medium heat.
Add the onions and fry for 3 minutes, stirring regularly. Add the
garlic and cook for 2 minutes, then add the mushrooms and cook for
another 2 minutes, stirring regularly.

Preheat the oven to 200°c (gas mark 6).

Spread the cooked onion and mushrooms on the bottom of a shallow
ovenproof dish (about 20cm diameter) and mix in the Go Spice
Blend. Layer on the the hard-boiled eggs, raisins, mozzarella cheese
and olives. Then top the dish with the corn mixture and use a spatula
or spoon to smooth over.

Place the dish in the oven and bake for 30 minutes, until the top
layer is golden.

Serve warm with a tomato and green leaf salad.

Some suggested blends: Bahia, Mexica, Texan Smoke, Vermilion, Shala, Toluca

Scotch Eggs

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Scotch Eggs is such a classic recipe and our spice blends are great for adding different flavours.  They are a great edition to picnics, salads or for a quick lunch.

scotch eggs

6 eggs
200g plain sausage meat
200g pork mince
4 tsp Go Spice blend of your choice
salt
splash of milk
50g plain flour
100g panko breadcrumbs
oil for deep frying

Put 4 eggs into a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Put the eggs into a large bowl of iced water for at least 10 minutes. This will stop them cooking and make them easier to peel.

Put the meat, the Go Spice blend and ¼ tsp salt into a bowl and mix well with your hands. Divide the mixture into four.


Remove the eggs from the bowl then remove the shells, taking care not to break the eggs.

Put the last 2 raw eggs into a bowl with a splash of milk and whisk well. Put the flour into a second bowl and mix in a pinch of salt.  Tip the breadcrumbs into a third bowl. Arrange the 3 bowls into an assembly line.

Place a square of clingfilm onto the worksurface and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film over the top. With a rolling pin, roll out the meat until it’s large enough to encase an egg.  Then remove the top sheet of clingfilm.

To make up the scotch eggs, roll one peeled egg in flour, then place it in the centre of the meat. Bring up the sides of the cling film to wrap it, and smooth it into an egg shape with your hands. Dip each scotch egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs again.

Fill a large saucepan about a third full of oil and heat to 170oC (or drop a bread crumb into the oil.  It is hot enough when the crumb sizzles, but it shouldn’t burn. Cook the eggs a couple at a time, for 7 minutes, until crisp and golden all over.  Drain them on kitchen paper and serve when cool.

Editors note:
Scotch Eggs are one of my guilty pleasures and so I am a bit of a connoisseur when it comes to trying them. Carol cooked these today using our Wild Bill blend and I can honestly say (and I told her so) that they were the best I have ever tasted. Perfect texture, great flavour and a perfect crust. Two more in the fridge for tomorrow.

Suggested Go Spice blends

Grilled Pork Chops

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Add great flavours to pork chops. Go Spice Rubs add extra flavour to grilled or barbecued meat in the easiest of ways and the technique can be used for most of our Go Spice rubs.

Suggested Go Spice blends: Kansa, Vermilion, Sofala, Punky Reggae, Texan Smoke, Mexica, Wild Bill, Bahia, Philly

2-3 tsp Go Spice mix
2 medium sized pork chops

Rub the Go Spice mix well into both sides of the chop.
Once coated place the chop under a low heat grill or barbecue and cook to your liking. Easy as that.

Baked Sweet Potato with Black Beans

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Baked Sweet Potato with Black Beans

Baked Sweet Potatoes are a great alternative to using white potatoes and their sweetness goes well with the other ingredients in this dish.  Using a spice blend enhances the flavours of the other ingredients and adds an interesting twist.

Serves 4

4 medium sweet potatoes
2 tbsp olive oil
100g brown onion, chopped
1 red bell pepper, diced
2 garlic cloves, finely chopped
4 tsp Go Spice Blend
1 x 380g tin black beans, with water
150ml passata
½ tsp salt
80g Gruyere cheese, grated

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

Pierce the sweet potatoes a few times with a fork and then put them on a baking sheet lined with kitchen foil. Bake in the oven for 40-50 minutes or until a knife will easily penetrate through the skin and flesh.

Meanwhile, put the oil, onions, garlic and bell pepper into a large frying pan over a medium heat. Fry for 5 minutes, stirring occasionally, until the vegetables are starting to soften.

Add the Go Spice Blend and stir fry for 30 seconds.  Mix in the black beans (with the water from the tin) and the salt and passata.  Turn the heat up and bring to the boil, then turn the heat down to a medium-low. Simmer, stirring occasionally, until the bean sauce has thickened. Check that the sweet potatoes are cooked and remove from the oven.

Leaving the sweet potatoes on the baking tray, slice them open lengthways, but not cutting all the way through.  Spoon some of the bean sauce on top and sprinkle with some cheese. Add any remaining cheese to the remaining sauce and stir.

Return the baking tray to the oven for 2-3 minutes for the cheese to melt, then serve with the remaining bean sauce.

Suggested Go Spice Blends: Tumu, Mexica, Red Sahara, Shala, Vermilion, Texan Smoke, Toluca

Hot and Spicy Pork Burgers

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sofala pork burgers

Texan Smoke, Vermilion, Sofala, Mexica, Kansa 

Hot and Spicy Pork Burgers are tasty and spicy hot, (obviously).  Great in a burger bun or with beans.

Serves 2-3

500g pork mince
220g streaky bacon, finely chopped
1 tbsp Worcestershire sauce
3 tsp Go Spice Blend

Mix all of the ingredients together in a bowl.
Form into 4 burgers and place them on a tray lined with greaseproof paper.  Place them in the fridge for about 30 minutes to firm up.
Before you grill the burgers, push your thumb into the middle of each one to form a deep dimple.  This will help them to cook evenly.  Season with salt if required and place them on a grill.  Grill each burger for 2-3 minutes on each side under a medium grill or on a barbecue.  Make sure they are cooked through before serving.