Category: Uncategorized

Dukkah Encrusted Halloumi

Posted on by Nicky

Dukkah Encrusted Halloumi

The cumin, coriander and roasted nuts shine through against the salty Halloumi cheese. This is one of our favorite appetizers!

Ingredients:

  • 8 oz Halloumi cheese
  • 2 tablespoons Spice Girlz Dukkah
  • 1 tablespoons honey
  • ½ cup preferred oil for frying

Directions:

  1. Place halloumi on a cutting board and portion into 6. I cut 3 sliced long ways, and then diagonally sliced each piece, creating 6 triangles.
  2. Pat each piece dry on both sides.
  3. Preheat a skillet over medium heat with your preferred oil.
  4. Working in batches, fry Halloumi until golden brown, about 2 minutes each side.
  5. Transfer to paper towels to drain.
  6. Brush each piece with honey, then sprinkle liberally with SKORDO Dukkah to crust.
  7. Best served hot, alongside some roasted fruit or veggies.

Hakuna Matata Chickpea Curry

Posted on by Natasha Mulroney

 

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.

Slow Cooked Beef Short Rib

Posted on by James Hardy
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!