Merguez Spice mix – use with chips, crisps or nachos

This is a spice mix that is based on the flavours of the North African sausage. You can use this spice mix to enhance your meat, chicken, home made oven chips or home made Nachos by simply sprinkling on your meat, chicken, home made oven chips or home made Nachos before you place in the oven.

If you double up the quantiles you can keep stored in an air tight container for another day.

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  • Serves: N/A
  • Prep time: 5 minutes
  • Cook time: N/A minutes
  • Total time: 5 minutes
Ingredients
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp paprika (smoked and spicy if available)
  • 1/4 tsp chilli powder
  • 1/4 tsp salt
Preparation method
Step 1 grind the cumin,fennel, coriander, peppercorns in a mortar and pestle to a fine powder.
Step 2 add the paprika , chilli powder and salt and mix
Step 3 Ta-dah! all done.  Just sprinkle on your meat, chicken, chips or nachos before you cook in the oven

Jalfrezi Paste

If you like curries then you will love this paste. Nice and hot and one of my favorites. Don’t like it to spicy then reduce the amount of chilli – simples!

  • Serves: 4
  • prepTime: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
Ingredients
  • 2 cloves garlic
  • 1 thumb – sized piece of fresh ginger
  • 1 tbsp of tomato puree
  • 3 tsp ground turmeric
  • 1 tsp salt
  • 2 tbsp peanut oil
  • 1 fresh red chilli
  • 1 tsp red chilli powder  (Easy on the chilli unless you want it hot!)
  • 1 tsp paprika

Spices to toast

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp brown mustard seeds (optional)
Preparation method
Step 1 Dry toast spices and grind in mortar and pestle.
Step 2 Add toasted ground spices to rest of ingredients and whiz in a food processor or hand processor.
Step 3 Either use straight away of store in a jar for later
Step 4 To use paste, Brown off one onion, add chicken (4 breasts chopped) and cook through, add paste and one tin of chopped tomatoes. Bring to the boil and then simmer for 15- 20 minutes making sure chicken is cooked.

Chicken Fajita Seasoning

Simple to make and I promise you will never buy the shop packets of Fajita mix ever again.! You can double or quadruple the ingredients and store in an airtight container and keep for when ever you want Fajita’s

Mix
Fajita Mix
  • Serves: 4-6
  • prep Time: 5-10 minutes
  • Cook time: ** minutes
  • Total time: 5-10 minutes
Ingredients
  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
Preparation method
Step 1 Stir cornstarch, chilli powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
Step 2 To use fry off 4 chicken breasts with onions and peppers. Add 2 teaspoons to the Fajita mix or more according to taste

Marinade for mexican style pork chops

This marinade has a Mexican style to it. The pork chops are nicely transform but you still keep the flavour of the pork coming through.

You will need to allow at least 4 hours to marinade.

  • Serves: 3-4
  • prepTime: 4 hours
  • Cook time: 20 minutes
  • Total time: 4 Hours, 20 minutes
Ingredients
  • 3-4 pieces Pork chops
  • 1 teaspoon cumin
  • 1 teaspoon onion salt
  • 3 tablespoons distilled malt vinegar
  • 1 pinch chilli powder (to taste)
  • 1 teaspoon thyme ((fresh or dried))
Preparation method
Step 1 Place the pork chops into the bag and set aside.
Step 2 Combine all the ingredients (except the pork chops) in to a small bowl mix together, test the marinade for flavour and adjust accordingly.
Step 3 When you are happy with the marinade pour into the bag with the pork chops and shake up the bag making sure the chops are completely coated.
Step 4 Seal the bag a place in the fridge for 4 hours or even over night if you have the time.
Step 5 To cook the chops remove from the bag and grill for 6 minutes on each side until cooked through and serve.

Chilli con carne – My way

Every one makes their chilli differently so here’s mine!

Note – Serve with rice or plain nacho’s with melted cheese on top.

Dips – sweet chilli sauce mixed into Creme fresh.

I would suggest that you stay away from the powder flavoured nachos and go with the own brand type. Pick a decent farmhouse cheddar – one with a good bit of flavour!

cooking chilli con carne
  • Serves: 4-6
  • prepTime: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
Ingredients
  • 800g minced beef ((will serve 4 large portions))
  • 1 large onion (sliced the way you like)
  • 1 large green pepper (diced ( large or small again up to you!))
  • 1 tin chopped tomatoes
  • 1 tin kidney beans
  • 1 tin chick peas
  • 1 cup sweetcorn (frozen is fine)
  • 2 cubes beef oxo
  • 1 teaspoon chilli powder (adjust to taste)
  • 1 teaspoon chilli flakes (adjust to taste)
  • 1 splash water (make it to the constancy that you like)
  • Optional – 2 heaped tablespoons savoury gravy
Preparation method
Step 1 Take large a pot / wok and fry onions off until soft and golden brown.
Step 2 Add mince and cook until brown.
Step 3 Add tomatoes, kidney beans, chick peas, green peppers, oxo cubes ,chilli powder, Chilli flakes, water, savoury gravy and sweet corn and stir.
Step 4 Bring to the boil and them simmer for 20 minutes.
Step 5 Boil the rice