chicken and fish make excellent matches for sumac. It also works well with
tomato, avocado, red onion and feta. Use it in rubs before grilling or
barbecuing meats, sprinkle it over salads, or use it to liven up yoghurt-based
sauces and dips. It's a great alternative to lemon juice, vinegar or tamarind
as a souring agent in braises and stews. Don't overdo it though - in small
quantities it's wonderful, but add too much and that alluring tartness can
- Blend salt and sumac in a ratio of
four-to-one, or to taste, and serve it instead of table salt with grilled
- Combine 1 tbs of olive oil and 1-2 tsp of
sumac, then rub over a whole chicken before roasting or rub into beef
steaks before barbecuing.
- Toast Lebanese bread and break into 3-4cm
pieces. Toss gently with sliced grilled lamb, feta, rocket and thinly
sliced red onion, and a dressing made with olive oil, sumac and orange
- After cooking, toss potato or sweet potato
fries with a little sumac.
Butter Chicken (Recipe)
For each 500 gm diced chicken breast
30 gm Butter Chicken blend
125 ml natural yughurt
1 tbs lemon juice
3 tbs tomato paste
125 ml thickened cream
60 gms roasted cashews
1/2 large onion finely chopped
30 gm butter
1 Tbs vegetable oil
1 cup water
spice blend with yoghurt add the lemon juice and
chicken and stir well.Finely chop half the cashews and save rest for garnish.Fry
onion in the butter and oil till softened, add the chicken,
marinade and tomato paste, chopped cashews,
water and cook for a few minutes.Lower the heat
and simmer for 12 mins.Stir
in the cream and simmer for a further 10 mins.Garnish
with cashews and serve with rice.
Dukkah - Ways to use our Dukkah
For a tasty snack with drinks try the following:
Pieces of crusty bread (or sourdough) dipped
into good quality oil then into the Dukkah.
Add to stuffing mix.
Sprinkle on salads and vegetables.
Great on potatoes
Mix through rice
Coating for chicken, seafood, lamb, tofu
Garnish for soups
Mix into or sprinkle on scrambled eggs
Great on Brie cheese.
Wonderful sprinkled onto watermelon
Let your imagination
be your guide.
Berbere Spice Blend
Ethiopian-Spiced Chicken Stew
Ethiopian-Spiced Chicken Stew
- 1 1/2 cups red lentils
- 1.5 kg boneless, skinless chicken thighs, trimmed
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil
- 4 cups chopped red onions
- 5 cloves garlic, finely chopped
- 1 tablespoon minced fresh ginger
- 3 tablespoons berbere spice blend (or to your taste)
- 1/2 cup dry red wine
- 1 14-ounce can diced tomatoes
- 2 cups reduced-sodium chicken broth
- Wash lentils in cold water in a medium bowl until the water runs clear; drain and spread in an even layer in a slow cooker. Place chicken on top of the lentils.
- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
- Add the onion mixture to the slow cooker on top of the chicken, then pour in broth.
- Cover and cook until the chicken is falling-apart tender, 5 hours on High or 7 to 8 hours on Low. Stir the stew to combine.
is a traditional Indian condiment with a wonderful depth of flavour that can be served with curries,
used as a marinade or as a flavour enhancer.
Add Kasoundi to coconut cream for a lovely sauce for steamed fish or vegetables.
Garnish with fresh coriander.
Add Kasoundi to thick plain yoghurt - serve as a dip with raw vegetables and pappadums.
Rub on a wedge of Pumpkin or a whole chicken 1 hour before roasting in a medium oven.
Stir Kasoundi into a pumpkin or lentil soup for a spicy change.
Spread on a cheese, avocado or roast meat sandwich.
Serve with a mature cheddar cheese on your next cheese plate.
Serve with a breakfast of bacon, sausage and eggs.
- 1tbsp olive oil
- 25g chopped almonds
- 2 cloves garlic, smashed and chopped
- 1 large onion, finely sliced
- 2 large organic free-range chicken breasts, halved
- 1tbsp Harissa powder, add more to taste
- 275ml water
- 200g canned organic chickpeas, drained
- 2tbsp currants
- 1tbsp honey
- ¾tsp cumin
- ½tsp cinnamon
- Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
- Add garlic, onion and chicken to the same pan and sauté for 10 minutes, turning regularly until browned.
- Mix together Harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
Serve with couscous or salad.
Mango Chicken Recipe
2-3 tbs Mango Chicken Spice Bend.
500 gm chicken cut into strips
1 med red pepper cut into strips
1 cup mango (tin ok)
1 med onion finely diced
2 tbs oil
2 tbs tomato paste
1/4 cup coconut milk (add more if desired)
Salt and pepper to taste
Saute onion and red pepper in the oil until tender.
Add chicken spice blend and salt.
Cook and stir further 5 mins.
Stir in the mango, coconut milk and tomato paste.
Bring to boil.
Reduce heat, cover and simmer for 10 mins or until
chicken is cooked
Serve with boiled rice and plenty of the juice.
Sprinkle over salad or roasted
Great on Pita bread,
drizzle with olive oil then
sprinkle with Zatar.
Cook in med oven till
Use with crusty bread and
olive oil as a snack
Makes a great rub for fish or poultry
Jerk Potato Wedges½
½ kg Potatoes
2 Tbs Olive Oil
1-2 Tbs Jamaican Jerk Seasoning
Heat oven to 350 degrees.
Cut potatoes into wedges living
Place in a baking tray, and mix with oil and seasoning.
Bake for about 35 minutes until cooked through.
Flavored Green Beans
handful Green Beans
Jerk dry rub
beans in large pot of rapidly boiling
water for 5 minutes.
Jamaican Jerk dry rub.
butter. Serve HOT...
450g Chicken Fillet
2 tbs tikka spice blend
2 tbs tomato paste
2 tbs lemon juice
1 cup natural yoghurt
3 tbsp melted butter
Method for Chicken Tikka Skewers
Cut the chicken into cubes.
Mix all ingredients except the chicken and butter into a bowl large enough to
take the chicken later.
Refrigerate the marinade for about 2 hours then add the chicken cubes and stir
Leave for a further 4 hours or overnight. Thread pieces onto bamboo skewers.
Grill or BBQ.
The skewered tikka can be served as skewers,drizzle over the butter before
Method for Tikka Masala Sauce
Put butter in pan melt, add spices, cook for a few minutes, add tomatoes heat
through add cream. Simmer for 15 minutes to thicken. (like it hotter add fresh
Remove meat from skewers and add to masala for a further 10 minutes. Sprinkle
with fresh chopped coriander.
Serve with rice and parathas