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.
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.
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.
