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Go Spice

We love spice

Spaghetti Bolognese

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bolognese

Spaghetti Bolognese has many variations. Our recipe is tasty and easy to make and seasoned with our VINCI Italian spice blend.  VINCI brings together the herbs and spices used in Tuscany in one blend, adding a greater depth of flavour.  The meat sauce could be used with other pastas or rice.

Serves 4

extra virgin olive oil
1 large onion, finely chopped
4 tsp Go Spice blend
250g pork mince
250g beef mince
1 wineglass red wine
400g tinned tomatoes
2 tbsp tomato purée
salt
450g dried spaghetti
2 handfuls grated parmesan
fresh basil leaves for a garnish (optional)

Add 2 tbsp olive oil to a large saucepan with the onion.  Fry on a medium heat for about 5 minutes, stirring regularly. Add the spice blend and stir fry for 30 seconds.  Add the minced meat and stir fry for 2 to 3 minutes, then add the red wine, tomato and tomato purée and stir in. Add ¼ tsp salt, or to taste, cover the pan and cook on a gentle simmer for about an hour, stirring occasionally.  Check the seasoning and add more salt, as required.

Towards the end of the cook, put the spaghetti into a large pot of fast-boiling salted water and cook until al dente, per the instructions on the packet. Drain when cooked and serve with the meat sauce on top, sprinkled with parmesan.

Try using Vinci, Kansa, Tumu, Wild Bill, Red Sahara, Kas

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

Chicken Jollof Rice

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jollof rice

 

Jollof Rice is a one-pot dish similar to a Spanish paella.  It is very popular in several West African countries, with variations on the flavours and cooking methods.  With the addition of chicken or other meats or vegetables it becomes a complete meal, but it could also be used as an accompaniment to a stew or served as part of a buffet.

Serves 4 – 6

8 skinless, boneless chicken thighs, each cut into 3 pieces
salt
3 tbsp cooking oil
1 large onion, halved and sliced
4 tsp Go Spice Tumu Spice Blend
2 garlic cloves, finely chopped
3 tbsp tomato purée
2 x 400g tins chopped tomatoes
800ml fresh chicken stock
400g basmati rice
1 red and 1 yellow pepper, deseeded and thickly sliced
100g green beans, sliced on the diagonal

Season the chicken with a little salt.  Heat 2 tbsp of oil in a large, deep frying pan over a medium-high heat.  Add the chicken and fry for 5 minutes, turning over midway. Remove the chicken from the pan and set aside on a plate.

Add the remaining oil to the pan and fry the onion for about 5 minutes, until they are softening.  Add the Tumu Spice Blend and stir fry for 30 seconds. Add the garlic, ½ tsp salt and the tomato purée, fry for 2 minutes then add the tinned tomatoes and the chicken stock.  Add the chicken, bring to the boil and then simmer for 15 minutes.

Put the rice into a large bowl, cover with cold water and wash the grains using your hands. Tip the water out then repeat twice more or until the water runs clear. Add the rice to the pan, then cover with foil (to stop steam escaping) and a lid and cook over a low heat for 20 minutes.

Take the lid off and scatter the peppers and beans over the rice.  Re-cover and cook for 10 minutes until the peppers and beans are softened and the rice tender.  Mix the peppers and beans through just before serving.

Suggested Go Spice Blends: Tumu