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22
PASTES, NUT BUTTERS AND SPICE BLENDS
MOROCCAN SPICE BLEND
Prep Time: 5 minutes
Makes:
2
⁄3 cup
INGREDIENTS
12 cardamom pods
3 tablespoons cumin seeds
2 tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1 ½ teaspoons ground turmeric
METHOD
1. Lightly crush cardamom pods with the
flat side of a knife to remove seeds.
Discard pods and reserve the seeds.
2. Place cardamom seeds, cumin, coriander,
cinnamon, fennel, peppercorns and
allspice into blender jug and secure lid.
Dial to MILL. Process for 1 minute
or until finely ground. Transfer spice
mixture to a bowl.
3. Add paprika and turmeric. Stir until
combined. Transfer to a clean, dry
airtight container. Store in a cool dry
place for up to 3 months.
TIPS
• Sprinkle over your favourite lamb, beef,
poultry or vegetables and then pan-fry,
barbecue or roast.
• Add a little to casseroles, stews or soups.
• As a guide use 1 tablespoon spice blend
to 500g meat, poultry or vegetables.
MOROCCAN CHICKEN SKEWERS
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4
INGREDIENTS
600g chicken tenderloins
1 ½ tablespoons Moroccan spice blend
Salt and freshly ground pepper, to taste
12 x 16cm bamboo skewers
1 tablespoon rice bran oil or vegetable oil
Greek natural yoghurt, to serve
Lemon wedges, to serve
METHOD
1. Place chicken in a bowl. Sprinkle over
spice blend and toss to coat. Season
with salt and pepper. Thread chicken
onto skewers.
2. Heat oil in a large frying pan over
medium high heat. Cook chicken, in
batches, for 2 minutes each side or until
browned and cooked through. Serve with
yoghurt and lemon wedges.
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