Tag-Archive for » Spices «
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boar
ds. My official site is finally finished and live so to see my full collection please click here
Ingredients
2-3 Lamb fillets (backstrap)
1 Teaspoon ground cumin
1 Teaspoon paprika
3 Cloves garlic, crushed
1 Teaspoon ground coriander
1 Teaspoon dried parsley flakes
1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1 Teaspoon sugar
1/2 Teaspoon Harissa paste
2 Tablespoons lemon juice
2 Tablespoons olive oil
Method
1. Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
2. Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min’s a side to get a nice pink center.)
3. Remove lamb from heat and allow to rest 5 Min’s, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
All photos taken by me unless otherwise stated.
This is one of the best seasoning mixes I have tried for Prawns/Shrimp all my family loved this one and can not wait to make it again, but next time I will try cooking them on the BBQ. I served ours as a main over a salad which was delicious but as the chef who’s recipe I made said it is great as an appetizer or a main course. To read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced
Method
1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
2. Add the shrimp and toss to coat in the spices.
3. Heat 1/4 cup of the oil in 2 large skillets until shimmering.
4. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
5. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.
All photos taken by me unless otherwise stated.
