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.

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.

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.

Pumpkin and Red Lentil Curry

Red Lentil Hakuna Curry

“Vegan friendly and super versatile, this curry is full of flavour and and will easily freeze so you can prepare it in bulk and enjoy as desired”

 

Prep Time: 20 mins

Cook Time: 30 mins

Skill Level: Intermediate

Servings: 3-4 

 

Ingredients

  • 1 Clove of Garlic (crushed)
  • 1 Cup of Stock (chicken/veg)
  • 1 Small Onion (cut into wedges)
  • 1 tbsp Olive Oil
  • 4 Cups. Diced Pumpkin
  • 1 Large Potato (cubed)
  • 4 tbsp. SpiceGirlz Hakuna Matata
  • 1/2 Cup. Red Lentils (rinsed & drained)
  • 1 Cup. Coconut Cream
  • 1/2 Cup. Red Capsicum (finely sliced)
  • 1/2 Cup. Green Beans (chopped)
  • Brown rice (to serve)
  • Sour cream or Natural Yogurt (optional)

 

Instruction

  1. Heat olive oil in a large pan.
  2. Add garlic and onion and saute (fry) lightly.
  3. Add pumpkin and potato and toss until coated.
  4. Cook for 5 minutes then add SpiceGirlz Hakuna Matata.
  5. Add lentils, stock and coconut cream. Stir thoroughly and cover.
  6. Cook on a low heat for 20 minutes until the pumpkin has softened.
  7. Add the green beans and capsicum and cook for another 5 minutes.
  8. Serve over rice and top with a dollop of sour cream or natural yogurt.

Moroccan Cous-Cous With Preserved Lemons

001 Moroccan Cous Cous

“This delicious and simple recipe is perfect to make in bulk and keep in the fridge for snacking, lunches and all of those BBQ’s that pop up last minute through the warmer months! Vegan friendly and super versatile”

 

Prep Time: 10 mins

Cook Time: 10 mins

Skill Level: Intermediate

Servings: 3-4 Depending how hungry they are

 

Ingredients

  • 1 Cup Pearl Cous Cous
  • 1 Cup of Stock (Chicken/Beef/Veg)
  • 1 1/2 Cups Water (if you’re feeling fancy add a splash of white wine)
  • 1 Cup Frozen Minted Peas
  • 2 tbsp SpiceGirlz Moroccan Jam
  • 3 Chunks of SpiceGirlz Preserved Lemons (rind only, diced)
  • 1 Cup of Diced Red Capsicum
  • 1 Cucumber Diced
  • 1/2 A Fresh Lime
  • 1 tbsp. Olive Oil

 

Instruction

  1. Put the water and stock in a saucepan and bring to the boil.
  2. While you’re waiting, dice up the cucumber and capsicum.
  3. Once the liquid is boiling pour the dry cous cous into it, turn off the heat and put the lid on. It will take about 10 minutes to absorb it all.
  4. Once all the liquid has been soaked up leave the cous cous to cool, pour the olive oil into it and stir through the Moroccan Jam with a fork so it all separates and looks fluffy.
  5. Once cool mix the peas, capsicum, preserved lemons and cucumber into it and squeeze the lime over the lot.
  6. Serve and enjoy!