fbpx

Go Spice

We love spice

Turkish Bulgur Pilavi

By

Turkish Bulgur Pilavi can be served on its own, hot or cold, or with kebabs and a yoghurt, garlic and cucumber dip.  It’s so easy to make and tastes delicious.  Although traditionally Turkish you can vary the flavour by using different Go Spice blends.

Turkish Bulgur Pilavi

400g bulgur wheat
water
2 tbsp olive oil
1 large onion, finely chopped
3 tsp Go Spice Kas (or another of your choice) spice blend
1 red pepper, cored, deseeded and finely diced
2 tbsp tomato purée
salt
30g butter
250g tinned tomatoes
500ml water or vegetable stock

Put the bulgur wheat in a bowl and cover with cold water. Soak for 10 minutes, then drain.

Meanwhile, melt the oil in a pan, add the onion and fry for 5 minutes, stirring occasionally. Add the KAS spice blend and stir fry for 30 seconds.

Add the diced red pepper and fry for a minute, then stir in the tomato purée and ½ tsp salt. Cook for a minute, making sure that it doesn’t burn.

Add the bulgur wheat and the butter to the pan and stir. Then add the tinned tomatoes and the water or stock and stir well. Bring to the boil, cover the pan with a tight-fitting lid and reduce to a low-medium heat. Cook for about 10 minutes, until the liquid has been absorbed.

Serve hot or leave to cool.

Other suggested Go Spice blends: SHALA, TOLUCA, BEQAA, ARIANA, TURIA, WILD BILL

Scotch Eggs

By

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

By

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.

Spaghetti Bolognese

By

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

Wild Bill Beef Burgers

By

wild bill burger

Suggested Go Spice Blends: Wild Bill, Kansa, Sofala, Red Sahara, Mexica, Shala, Saba

Wild Bill Beef Burgers are delicious and easy to make. Several Go Spice Blends may be used but Go Spice Wild Bill adds tasty flavours to the burgers, but with only a hint of spicy heat and so is suitable for just about everyone. Serve in burger buns or wraps with garnishes as required, perhaps sliced pickles or tomatoes and lettuce.

Makes 12 burgers

1 tbsp cooking oil, and a little extra for brushing
1 large onion, finely chopped
3-4 tsp Go Spice Blend
1 kg coarse-ground beef mince
100ml ale
2 tbsp brown breadcrumbs
1-1½ tsp salt

Heat the oil in a frying pan over a low heat. Add the onion and cook for 5 minutes, then add the Go Spice Blend.  Cook for another 10-15 minutes, stirring regularly, until soft and slightly browned. Leave to cool.

Spread the beef out on a tray and sprinkle with the onion mix. Add the ale, breadcrumbs and salt.  Mix together with a fork, but be careful not to overwork it.

Divide the meat into twelve flattish burgers, putting a dimple in the centre of each to help keep them flat during cooking.  Cover and refrigerate for at least an hour. Lightly brush with oil.  Cook the burgers on a medium hot barbecue, griddle pan or under a grill. Leave them undisturbed for about 3 minutes before turning. Cook for a further 4 to 7 minutes, depending on how you like them cooked. Leave to rest for a few minutes before serving.