Indian piced pork rasher roast

600g pork rashers, cut into 3-4 pieces
1 amount of indian spice mix
1 tbsp approx. olive oil

Method
 
Preheat oven to 180C
Rub the spice mix and oil all over the pork rashers
Roast for 45minutes-1hour

Serve with your favorite roasted and steamed vegetables

Indian Spice Mix

This can use as a rub for your meat such as beef strips, fish fillets, prawns, chicken thighs. Add some olive oil and lemon/lime juice and use for a marinade/paste. Make extra meat and use in your salad the next day for lunch with a yoghurt, garlic and cucumber dressing. You can also brown your meat in a pan, add your spice and cooked for 30 seconds, then transfer to a slow cooker add a can of coconut milk or some canned tomatoes. Serve with basmati rice, roasted turmeric cauliflower and steamed green beans. You can use this spice mix to roast with your cauliflower and add some legumes such as chickpeas, carrots, capsicums for a vegetarian version.

Ingredients-makes 3 ½ Tbsp, enough for 500g meat approx

1 Tablespoon ground cumin

1 Tablespoon ground coriander

2 tsp turmeric

1-1-2 tsp dried chilli flakes

1 tsp ground ginger

¼ tsp ground cinnamon

¼ tsp ground cardamom

Large pinch of ground cloves

Method

Combine everything and mix well. Keep in an airtight container.

Mexican Spice Mix

This can be used for taco, burritos, as a rub or a marinade for various meats such as beef, chicken and prawns. Use as a base for a slow cooked casserole; add some tomatoes, some stock and serve with salsa, avocado, sour cream, coriander etc…

1 tbsp ground cumin

1 tbsp ground coriander seeds

1 tbsp mild paprika

1 tsp dried oregano

½ tsp garlic powder

½ tsp chilli powder (optional)

Method

Mix altogether and store in an airtight container.

Moroccan Meatballs with spinach and a fresh tomato sauce

Serves 4

This can be used with prawns, chicken thighs, strips of beef, fish fillets. For a vegetarian dish use chickpeas, pumpkin, zucchini and spinach etc…

Ingredients

500g lamb mince, you can use any mince, this recipe would make enough sauce for 750g mince if you wanted.

1 brown onion, finely diced

3 cloves garlic, crushed

6 truss tomatoes, roughly chopped, make sure they are nice fat red ones

1 bunch of English spinach, destalked, washed, drained and roughly chopped, or you can use kale or baby spinach leaves.

1 tsp herbamare or salt and pepper

1 portion of Moroccan spice mix

Optional garnish: Greek yoghurt to swirl over and fresh mint leaves.

Moroccan spice mix for 500-750g meat

This can be doubled or tripled and stored in an airtight container for future use.

3 tsp paprika, you can use hot paprika

2 tsp each of ground cumin, cinnamon and ginger

1 tsp each of ground coriander and turmeric

A pinch of saffron threads

1 -2 tsp chilli flakes (optional)

Mix altogether.

Method

Mix mince with a herbamare or season well with salt and pepper. Knead for 1 minute until it is a little bit sticky, and then roll into golf sized meatballs.

In a large pan heat a little ghee/coconut oil and cook the meatballs, onion and garlic on a medium heat for 5 mins until nice and brown, then add the spices and stir for 30 seconds until the meatballs are coated. Then add your tomatoes and stir and simmer for another 5 minutes until the meatballs are cooked and the tomatoes have broken down and have released their juices. Stir occasionally. Then add your spinach and wilt down, mixing the meatballs and sauce over the spinach to cover the spinach, this should take 2 minutes to wilt down. Serve with a swirl of yoghurt and fresh mint leaves.