Recipes

Lemon Mustard Marinade

Lemon Mustard Marinade

“The perfect marinade for succulent, BBQ chicken!

 

Prep Time: 5 mins

Cook Time: 5 mins

Skill Level: Beginner

Servings: 1-2 Servings

 

Ingredients

  • 2 Wedges of Spice Girlz Preserved Lemon
  • 1 Tbs Minced ginger
  • 2 Tbs Mustard
  • 4 Cloves of garlic
  • 3-4 Tbs Olive oil (add more if needed)
  • 1 Tbs Dried oregano

Instruction

  1. Simply add all ingredients to a blender until the lemon wedges are well blended
  2. Add marinade to a large bowl and stir, cover or rub over desired ingredients.

Double or triple recipe for larger surface coverage.

Crushed Garlic Potatoes with Saucy Tomato

Crushed Garlic Potatoes with Saucy Tomato

“Make these potatoes as crispy and salty as you like!

 

Prep Time: 15

Cook Time: 60 mins

Skill Level: Beginner

Servings: 1-2 Servings

 

Ingredients

  • 8 Baby white potatoes
  • 4-6 Garlic cloves (minced)
  • 3/4 Cup of dried Italian herbs
  • 6 Tbs Olive oil
  • 1/2 Tbsp salt
  • Pepper to taste
  • Spice Girlz Saucy Tomato to serve

Instruction

  1. Boil potatoes until tender on medium-high heat.
  2. In a jug add oil, Italian herbs, salt, pepper and minced garlic. Stir and set aside. Preheat oven to 180 degrees.
  3. Drain the potatoes.
  4. Cover an oven tray with baking paper and place potatoes on top.
  5. Using the bottom of a glass cup, gently smash potatoes.
  6. Spoon the garlic mixture over the potatoes, drizzling more oil onto if needed.
  7. Bake in oven for 20-30mins or until golden and beautifully crispy.

Serve with Spice Girlz Saucy Tomato for a hint of chilli.

Hakuna Matata Chickpea Curry

Hakuna Matata Chickpea Curry

“This curry is the perfect dinner option to warm up your bellies on those cooler nights. Bonus – simple enough recipe to impress dinner guests without too much effort!

 

Prep Time: 15 mins

Cook Time: 45 mins

Skill Level: Beginner

Servings: 4-6

 

Ingredients

  • 3 tbsp olive oil
  • 1 Medium brown onion (finely chopped)
  • 2 tbsp ginger (minced)
  • 2 heaped tsp of garlic salt
  • 2 (14oz) Cans of coconut milk
  • 1 Cup vegetable broth
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • Curry powder (to preference – mild 1 – 1 1/2 tsp)
  • 1 tbsp chicken stock powder (optional)
  • 1 (14oz) can of chickpeas (drained, rinsed)
  • 350g chicken breast OR extra firm tofu (drained, pressed) (cut into chunks)
  • 1 Cup roughly chopped parsley
  • Juice of 1/2 a lime
  • Steamed jasmine rice to serve
  • 1/2 lime wedge to serve
  • Naan bread or roti to serve
  • 1/2 jar Spice Girlz Hakuna Matata

 

Instruction

  1. Heat 3tbsp of olive oil over medium heat in a large pot.
  2. Add finely chopped onion and minced ginger, sprinkle with garlic salt and cook until onions start to brown.
  3. Add minced garlic and carrots, stir and leave to sit for 3-4 minutes.
  4. Add in the Spice Girlz Hakuna Matata , coconut milk, vegetable broth, turmeric, black pepper, cayenne pepper, chicken stock powder and curry powder, stir to combine.
  5. Add in the chickpeas, bring to a boil for 5 minutes and then reduce to simmer.
  6. Cook the jasmine rice.
  7. While the rice is cooking, fry the chicken (or tofu) in a seperate pan and then add to the pot of other ingredients, stir in parsley and lime juice, cover, and remove pot from heat.
  8. Serve rice as the base, spoon the curry mixture over the top.

Serve with a wedge of lime and naan bread or roti.

Hakuna Matata Chicken & Mushroom Pasta

“This pasta is the perfect dinner option for those nights when you cannot be bothered cooking. Bonus – it reheats well for lunch the next day!

 

Prep Time: 10 mins

Cook Time: 15 mins

Skill Level: Beginner

Servings: 4-6

 

Ingredients

  • 500g penne or spiral pasta
  • 3 rashers of bacon, sliced
  • Handful of button mushrooms
  • 1 tbs olive oil
  • 2 medium chicken breasts, sliced in strips
  • 100g baby spinach
  • 125g cream (or more to taste)
  • 1 jar Spice Girlz Hakuna Matata

 

Instruction

  1. Bring a pot of boiling water to the boil. Cook pasta until al dente.
  2. Heat olive oil in a large frying pan. Add bacon and mushrooms, stirring occasionally to prevent sticking.
  3. Once bacon begins to brown, add chicken and stir gently. When the chicken is just starting to colour, add the Spice Girlz Hakuna Matata and cream.
  4. Stir to combine (add more cream if too spicy). Allow to simmer gently but do not boil.
  5. Add the baby spinach and stir until lightly wilted.
  6. Add the drained pasta to the pan and mix well.

Serve with cracked pepper and grated cheese of your choice.

Easy Enchiladas

“Super quick and absolutely delicious, these easy enchiladas are sure to be a family favourite.

 

Prep Time: 10 mins

Cook Time: 15 mins

Skill Level: Beginner

Servings: 6

 

Ingredients

  • 500g chicken mince or strips
  • 1 tbs olive oil
  • 3 tbs Spice Girlz Hakuna Matata
  • 150g Spice Girlz Zulu-Lu
  • 6 wraps (flat bread)
  • 100g mozzarella cheese
  • 2 spring onions, chopped
  • 1 avocado, chopped
  • ½ tbs coriander
  • ½ tbs mint

 

Instruction

  1. Preheat oven to 160℃.
  2. Brown the chicken in a frying pan.
  3. Add the Spice Girlz Hakuna Matata and half the chopped spring onion and allow to simmer for 5 minutes.
  4. Place the mixture onto wraps, fold in the ends and roll up then place on a baking dish.
  5. Top with Spice Girlz Zulu-Lu and cheese and bake for 15 minutes.
  6. Combine avocado, the remaining spring onion, coriander and mint to dollop on top of enchiladas.

Optional: Up your enchilada deliciousness by adding cucumber and sour cream.

Jamato Veggie Cakes

“A tasty, healthy treat to take to work with you or even add to the kid’s lunchboxes.

 

Prep Time: 20 mins

Cook Time: 35 mins

Skill Level: Intermediate

Servings: 8

 

Ingredients

  • 300g pumpkin, diced and peeled
  • olive oil
  • 2 tbs Spice Girlz Jamato
  • 2 tbs rice flour
  • ½ cup tinned cannellini beans
  • 2 tbs chopped walnuts
  • 1 tbs coriander, chopped
  • 1 tbs mint, chopped
  • 1 spring onion, finely chopped
  • 1 egg, beaten
  • sesame or nigella seeds

 

Instruction

  1. Preheat oven to 180℃.
  2. Line an oven tray with baking paper. Place pumpkin on tray and lightly drizzle with olive oil. Roast for approximately 20 minutes or until very soft then leave cooked pumpkin to cool in a bowl.
  3. Combine the roasted pumpkin Spice Girlz Jamato, rice flour, beans, walnuts, spring onion, coriander and mint.
  4. Add the beaten egg to the mixture and combine, mashing well. If the mixture is a little wet, add a bit more rice flour.
  5. Once mixture is well combined and firm enough to hold its shape, cover and chill for 10 minutes.
  6. With wet hands, roll the mixture into 8 balls. Flatten slightly and press onto a plate of sesame or nigella seeds to coat both sides.
  7. Place the patties onto a tray and bake for approximately 15 minutes or until firm and lightly coloured.

Jamato Veggies Cakes can be served either as a main course with an avocado, mint and yoghurt salad, as part of a platter or as a delicious appetiser.

Moroccan Pumpkin & Prosciutto Pizza

“This pizza is hands down the most gourmet, delicious pizza I have ever eaten. Said everyone, ever.

 

Prep Time: 20 mins

Cook Time: 12-15 mins

Skill Level: Beginner

Servings: 4

 

Ingredients

  • 350g butternut pumpkin, sliced thinly into small palm sized pieces
  • 2 tsp olive oil
  • 4 pita breads
  • 80g baby spinach
  • 50g goats cheese, crumbled
  • 100g mozzarella cheese
  • 2 tbs Spice Girlz Moroccan Jam
  • Few sprigs of fresh rosemary

 

Instruction

  1. Preheat oven to 220℃.
  2. Heat olive oil in a large frying pan over medium heat. Add half the pumpkin and cook, turning sides occasionally, for 2 minutes or until golden brown and almost tender. Transfer to a plate and repeat with remaining pumpkin.
  3. Place pita bread on a large oven tray and spread each base with Spice Girlz Moroccan Jam.
  4. Layer each pita bread with slices of mozzarella cheese, baby spinach, pumpkin then prosciutto.
  5. Sprinkle with crumbed goats cheese and fresh rosemary sprigs.
  6. Bake for approximately 12-15 minutes or until the cheese has melted.

Great served with a side of mixed salad. This pizza is equally delicious using Spice Girlz Jamato as the base sauce.

Moroccan Chicken

“Take your tastebuds on a tantalising trip to North Africa with this delicious Moroccan Chicken.

 

Prep Time: 15 mins

Cook Time: 1 hours

Skill Level: Beginner

Servings: 4-6

 

Ingredients

  • 1.5kg skinless chicken thighs or breasts (or tofu for vegan option)
  • Drizzle of olive oil
  • 4 heaped tbsp Spice Girlz Moroccan Jam
  • 4 pieces Spice Girlz Preserved Lemons, chopped
  • 400g tinned chickpeas, drained
  • 400g fresh or tinned tomatoes
  • 1 cup chicken or vegetable stock
  • Fresh coriander or parsley to garnish

 

Instruction

  1. Preheat oven to 180℃.
  2. Add stock, tomatoes, Moroccan Jam and Preserved Lemons to the casserole dish and mix through.
  3. Heat olive oil in a large pan and brown chicken in batches then transfer to the casserole dish. Spoon mixture over chicken.
  4. Cover and bake for approximately 1 hour.
  5. Add the chickpeas 30 minutes prior to serving.
  6. Garnish with the fresh coriander or parsley.

Great served with rice or couscous and a dollop of natural yoghurt.

Moroccan Lamb Shanks

“What do you mean he don’t eat no meat?! Oh, that’s okay. I make Moroccan Lamb.

 

Prep Time: 15 mins

Cook Time: 2.5 hours

Skill Level: Beginner

Servings: 4

 

Ingredients

  • 4 lamb shanks
  • 2 chopped onions
  • 1 litre beef stock
  • 400g tin diced tomatoes
  • 1 tbsp olive oil
  • 3 tbsp Spice Girlz Moroccan Jam

 

Instruction

  1. Preheat oven to 160℃.
  2. Heat olive oil in a large frying pan over medium heat.
  3. Cook onions in heated olive oil until fragrant/lightly browned.
  4. Combine onions, beef stock, diced tomatoes and Spice Girlz Moroccan Jam in a heavy based casserole dish or tagine.
  5. Place lamb shanks in dish and spoon mixture over the lamb.
  6. Cover and bake in preheated oven for 2.5 hours or until lamb is tender and falling off the bone.

Great served on a bed of mashed potatoes or couscous. Optional sides can include chunky diced or baby carrots, kalamata olives, fresh whole dates or sliced Spice Girlz preserved lemon.

Slow Cooked Beef Short Rib

Zulu Short Beef Rib
Zulu Short Beef Rib

“Super simple and sure to impress. Slow cooking/smoking meats is a sure-fire way to look like a pro in the kitchen with minimal effort. There are a few variations on cooking methods for this recipe. This example is using a hooded gas BBQ, but an oven is just as good”

 

Prep Time: 15 mins

Cook Time: Minimum 4.5 hours, the longer the better

Skill Level: Beginner

Servings: 2-3 

 

Ingredients

  • 1kg Cut of Beef Short Rib (ask your butcher)
  • 1 tsp Garlic Salt (fresh garlic & plain salt will suffice)
  • 1 tbsp Smoked Paprika
  • 2 tbsp SpiceGirlz Zulu-Lu
  • 1 tbsp Olive Oil
  • 1 tbsp Honey
  • Wood smoking chips (optional – BBQ use only)

 

Instruction

  1. Place the ribs, rack (bone) side down in an oven tray.
  2. Drizzle olive oil over the meat, then sprinkle the garlic salt and smoked paprika over it.
  3. Coat the meat with the Zulu-Lu, it will hold quite well through the cooking process so spread it evenly.
  4. Heat your BBQ (or oven) to 125◦C. Low and slow is the key!
  5. Put the tray into the BBQ and shut the lid.
    • If you have wood smoking chips, add them to the flame now to give the meat that extra smokey taste.
  6. Cook at a constant low heat of 125◦C – 150◦C for 3 hours.
  7. Take the tray out, cover it with aluminium foil and return to the BBQ.
  8. Leave the meat for a minimum of another 1.5 hours. The longer you leave it the more tender the meat will be.
  9. 30 minutes before you plan to serve, take the meat out and drizzle the honey over the top and return to the heat. This will go golden brown and act as a glaze.
  10. Remove and enjoy!