Breville BBL910XL, Instruction Booklet

Page: 24 / 64

24
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.
Dial to MILL, and process for 1 minute
or until finely ground. Transfer spice
mixture to a bowl.
3. Add paprika and turmeric. Stir until
combined. Store in an airtight container
for up to 3 months.
TIPS
• Sprinkle over your favorite lamb, beef,
poultry or vegetables and then pan-fry,
barbecue or roast. Try 1 tablespoon per
500g.
• Add a little to casseroles, stews or soups.
MOROCCAN ChICKEN SKEWERS
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4
INGREdIENTS
1½ pound (680g) chicken tenderloins
1 ½ tablespoons Moroccan spice blend
Salt and freshly ground pepper, to taste
12 bamboo skewers
1 tablespoon rice bran or vegetable oil
Greek natural yogurt, 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 or alternatively
cook on a heated grill. Cook chicken, in
batches, for 2 minutes each side or until
browned and cooked through. Serve with
yogurt and lemon wedges.