64
63
Moroccan Spice Blend
Prep 10 mins
Makes 75g
12 cardamom pods
4 tablespoons cumin seeds
2½ tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1½ teaspoons ground turmeric
1. Lightly crush the cardamom pods 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, or into personal
blender cup and secure blade assembly.
MILL
20–30 seconds or until finely ground.
Transfer to a bowl.
3. Add paprika and turmeric. Stir with a fork until
combined. Transfer to a clean, dry airtight
container. Store in a cool dry place for up
to 3 months.
Tip:
Sprinkle spice mix over your favourite lamb,
beef, poultry or vegetables and then pan-fry,
barbecue or roast. Add to casseroles, stews
or soups. As a guide use 1 tablespoon spice
blend to 500g meat, poultry or vegetables.
Moroccan Lamb Cutlets
Prep 10 mins / Cook 15 mins
Serves 4
16 (approx 1kg) lamb cutlets
2½ tablespoons Moroccan spice blend
Salt and pepper, to taste
1 tablespoon olive oil
Lemon wedges
,
to serve
1. Place lamb in a bowl. Sprinkle over spice blend and
toss to coat. Season with salt and pepper.
2. Heat oil in a large frying pan over medium high
heat. Cook lamb in batches for 2 minutes each side
for medium rare or until cooked to your liking.
Transfer to a heatproof plate. Cover with foil; set
aside to rest for 5 minutes.
Serve:
With lemon wedges.
Jamaican Jerk Pork Ribs
Prep 20 mins plus 4 hours marinating / Cook 2 hours
Serves 4 – 6
2kg American style pork ribs (baby back ribs)
SPICE RUB
10g dried rosemary
6 whole allspice berries
¼ cinnamon stick
1 tablespoon dried garlic granules
1 tablespoon curry powder
1 tablespoon sea salt
½ teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
60g habanero or scotch bonnet chillies, seeds removed
10g firmly packed fresh flat leaf parsley
2 spring onions, roughly chopped
2 teaspoons fresh thyme leaves
2½ tablespoons apple cider vinegar
60ml orange juice
JAMAICAN JERK SAUCE
1 red onion, quartered
3 cloves garlic
1 tablespoon oil
60ml Jamaican or Caribbean spiced dark rum
950ml tomato ketchup
2½ tablespoons apple cider vinegar
55g brown sugar
1. To make Spice Rub: place rosemary, allspice,
cinnamon, dried garlic, curry powder, salt and
mustard seeds into blender jug and secure lid.
MILL
10 seconds or until finely ground.
2. Add chillies, parsley, green onion, thyme, vinegar
and orange juice and secure lid.
PUREE
30 seconds or until blended. Reserve ¼ cup
spice rub in a bowl. Cover, set aside in the fridge.
3. Rub remaining spice rub over both sides of pork ribs.
Wrap ribs in plastic food wrap. Place in fridge to
marinate for 1–4 hours.
4. Preheat oven to 180°C (160°C fan assisted / Gas Mark 4).
Line a large roasting pan with foil. Insert a lightly
greased wire rack.
5. Place ribs onto wire rack. Carefully pour 1–2 cups
of water into the base of the pan. Bake uncovered
for 30 minutes then cover with foil and bake for
a further 1½ hours or until tender, adding water
to the base of the pan, if needed.
6. To make Jamaican Jerk Sauce: ingredients into
blender jug and secure lid.
PUREE
15–20 seconds or until smooth.
7. Pour mixture into medium saucepan. Simmer,
partially covered, on a medium heat, stirring
occasionally for 1 hour or until mixture has
darkened and thickened. Set aside to cool.
8.
Remove ribs from oven; brush both sides of
ribs with some of the jerk sauce. Place ribs back
on wire rack; bake for 10–15 minutes or until
browned. Serve with remaining jerk sauce.
Tip:
The jerk spice rub marinade and sauce are
also perfect on chicken and seafood. Quantities
and cooking time will vary.
