The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

 

 

The only "Holy Chilli Guacamole" and "Rockin Moroccan Veggie Burger
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. VEGGIE BURGER
  2. 1 Sachet Rockin' Moroccan Medley Spice Blend
  3. 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  4. 250 g Vegetable Stock (ideally homemade)
  5. 1 Tbsp Mixed Herbs
  6. 2 Eggs
  7. 3 Tbsp Rolled Oats / Porridge
  8. 2 Tbsp Sunflower Seeds
  9. Coconut / olive oil for cooking
  10. HOLY CHILLI GUACAMOLE
  11. 1/2 Sachet Holy Chilli Guacamole
  12. 1/2 large avocado
  13. Squeeze lemon juice
  14. 125 grams light Sour Cream
Instructions
  1. BURGER
  2. Finely dice all vegetables and blend all ingredients together.
  3. Allow to rest for 15mins.
  4. Form 2 tablespoons of mixture into a ball and then flatten into a frypan with heated coconut / olive oil. Fry approximately 7mins on each side.
  5. Serve on a burger with salad of your choice.
  6. GUACAMOLE
  7. Blend all ingredient and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.
Notes
  1. This recipe does not have to be served as a burger but can be plated with individual components :).
The Spice Trading Company http://thespicetradingcompany.com.au/

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder
Serves 8
Save Print Prep time 6 hours Cook time 10 hours Total time 16 hours This mouthwatering roast lamb is fork tender and perfumed with Moroccan spices and sweet from a drizzle of molasses. Such an easy recipe that cooks to perfection as you sleep.
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Prep Time
6 hr
Cook Time
10 hr
Total Time
16 hr
Prep Time
6 hr
Cook Time
10 hr
Total Time
16 hr
Ingredients
  1. 1 lamb shoulder, bone in
  2. 1 packet of Rockin' Moroccan Medley spice mix
  3. 2 tablespoons molasses
  4. 1 teaspoon salt
  5. 3 cloves garlic, roughly crushed
  6. 2 tablespoon red wine vinegar
Instructions
  1. 1.Wash the lamb and dry well with a kitchen towel. Make several slashes in the lamb and place in a large roasting tray. Rub the Rockin' Moroccan spice mix, garlic and the salt all over. Drizzle over the red wine vinegar and massage in with your hands, making sure the rub gets into the slashes too. Drizzle over the molasses. Let marinate in the fridge for 6-12 hours.
  2. 2.Preheat oven to 125C/250F. Add about a cup full of water to the bottom of the pan. Cover the roasting tray tightly with foil and leave in the oven to roast overnight. Check after 9/10 hours. Use a meat thermometer to see if the temperature is 100C/210F. (if not you may need to increase oven temp a little and check every half hour after that. Add some more liquid to the bottom of the pan if needed.). When done, the meat should be soft and the bone wobble out easily.
  3. 3.When cool to the touch, pick out the bones and any remaining fat or cartilage. Shred the meat with two forks and set aside in a bowl.
  4. 4.Pour the pan juices into a jug and allow to settle. Use a ladle to take off the fat layer on the top and discard. Add the juices back to the pan and add a little more stock or water if needed and deglaze the pan over the stove until the liquid is boiling. Pour back into the jug.
  5. 5.When ready to serve, heat the lamb back up in the roasting tray in the oven for 10/15 minutes. Pour over the pan juices.
Adapted from EAT what we EAT
Adapted from EAT what we EAT
The Spice Trading Company http://thespicetradingcompany.com.au/

Rockin’ Moroccan Vegetable Fritters

 

 

Rockin' Moroccan Vegetable Fritters
Yields 8
Tasty and versatile....
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Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Ingredients
  1. 2 cups grated vegetables (zucchini, carrot, sweet potato or potato)
  2. 1/2 brown onion
  3. 1/4 cup wholemeal self-raising flour or besan flour (optional - chickpea flour)
  4. 1/2 sachet Rockin' Moroccan Spice Blend
  5. Salt and cracked black pepper
  6. 2 small eggs beaten
  7. 125ml yoghurt
  8. Ghee or Olive Oil
Instructions
  1. Mix 1/2 sachet of Rockin Moroccan spice blend with 125ml natural yoghurt and refrigerate until the fritters are cooked. Option - heat yoghurt slightly over low heat and add the Moroccan spice blend and served heated.
  2. Combine the eggs, onion, grated vegetables in a large bowl. Add the flour, Rockin Moroccan spice blend, salt and pepper and mix until well combined.
  3. Heat a little ghee or olive oil in a non-stick frying pan over medium heat. Add heaped tablespoonfuls of the egg mixture to the pan and cook in batches for 2-3 minutes each side or until golden. Transfer to a plate and keep warm.
Notes
  1. Serve fritters with minted yoghurt.
The Spice Trading Company http://thespicetradingcompany.com.au/

Rockin’ Moroccan Vegan Cashew Spread

Rockin' Moroccan Vegan Cashew Spread
Vegan
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Ingredients
  1. Cashew Spread
  2. Olive Oil
  3. Herbs of Life - Lavash Buckwheat Crackers
  4. Cherry Tomatoes
Instructions
  1. Mix a teaspoon of Rockin' Moroccan Spice Blend with a drizzle of olive oil, stir through cashew spread and sit for 10 minutes. Spread onto lavash crackers and add cherry tomatoes.
Notes
  1. Your choice of toppings!
The Spice Trading Company http://thespicetradingcompany.com.au/

Moroccan Ricotta on Pumpernickel Bread

Moroccan Ricotta on Pumpernickel Bread
Refreshing, tasty and a healthy choice....
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Ricotta
  2. Cherry Tomatoes
  3. Alfalfa
  4. Pumpernickel Bread
  5. Rockin Moroccan Spice Blend
Instructions
  1. Mix 1-2 teaspoons of the Rockin Moroccan Spice Blend into a portion of Ricotta and let sit in the refrigerator for approximately 20mins allowing time for the blend to rehydrate in the Ricotta.
  2. Spread onto the bread and add your choice of toppings!
Notes
  1. Can easily change topping to suit meat or vegetarian option.
The Spice Trading Company http://thespicetradingcompany.com.au/

Rockin’ Hummus

 

Rockin' Hummus
Hummus is awesome and it can be made with endless variations. This is one of my favourites!
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Prep Time
10 min
Total Time
15 min
Prep Time
10 min
Total Time
15 min
Ingredients
  1. 400g canned chickpeas, rinsed and drained
  2. 30-50g lemon juice
  3. 1 TBSP tahini
  4. 1 TBSP water
  5. 20g extra virgin olive oil
  6. 1 TBSP Rockin’ Moroccan Medley
Instructions
  1. Add everything to your food processor and process until smooth. I used a Thermomix for
  2. 10-15 secs| speed 5. Repeat until desired consistency is achieved. Serve immediately or refrigerate until needed.
Notes
  1. I like to drizzle my hummus with olive oil and an extra sprinkle of Rockin’ Moroccan Medley
  2. spice blend. Delicious with flatbread, vegetable sticks and crackers.
The Spice Trading Company http://thespicetradingcompany.com.au/

Moroccan Prawns

Moroccan Prawns
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Ingredients
  1. Olive Oil
  2. 2-3 tablespoons Rockin' Moroccan Gourmet Seasoning Mix
  3. 1/2 kilo Green Prawns
Instructions
  1. Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off.
  2. Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.
  3. You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
  4. Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off.
  5. If you don't plan on cooking them yet, keep the prawns on ice or in the refrigerator.
  6. Coat the Prawns in olive oil and 3 tablespoons of the Moroccan Seasoning and let them sit for 15minutes.
  7. Pan Fry or BBQ the green prawns turning them when the prawn turns bright red/orange and cook briefly on the second side until the flesh is no longer glassy.
Notes
  1. When cooking prawns on the BBQ it’s best to leave them in their shells as the intense direct heat can damage the flesh if not protected. Also, a lot of flavour is transferred from the shell to the flesh when you cook with it intact. My favourite tip is to slice through he back of the prawn with a serrated knife, remove the intestinal tract and the rub in the seasoning mix. That way you get the best of your marinade and the flavour from the shell, and a perfectly clean prawn! What more could you want?
The Spice Trading Company http://thespicetradingcompany.com.au/

Rockin’ Spaghetti

Rockin' Spaghetti
Serves 4
A new twist on a classic dish. You will find piles of flavour in this Italy meets morocco pasta recipe. Delicately spiced and full of vegetables it is so good!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsps Rockin' Moroccan Spice Blend
  2. 500g mixed vegetables (carrot, onion, celery, spinach, zucchini, rocket, capsicum, mushrooms) roughly chopped
  3. 50g olive oil
  4. 500g minced meat (pork or beef)
  5. 100g wine (red or white)
  6. 400g can crushed tomatoes
  7. Spaghetti
  8. Feta (optional)
Instructions
  1. Thermomix recipe - adjust for stovetop accordingly
  2. Add 500g of mixed vegetables to your bowl. This is a great way to use up left over vegetables. You can use pretty much anything you have to hand.
  3. 5 secs | speed 7
  4. Add 50g olive oil
  5. 5 mins | speed 2 |120°
  6. Add 500g minced meat and break up any large pieces with a spatula
  7. 8 mins | R speed 1 | 120°
  8. Add 100g wine
  9. 5 mins | R speed 1 | Varoma
  10. Add 400g canned crushed tomatoes and 2 heaped TBSPs Rockin Moroccan Spice Blend
  11. 20 mins | R speed stir | 100°
Notes
  1. Serve with spaghetti topped with feta and a drizzle of olive oil.
The Spice Trading Company http://thespicetradingcompany.com.au/

Rockin’ Moroccan Grilled Prawns with Spinach

Rockin' Moroccan Grilled Prawns with Spinach
Serves 4
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Prep Time
40 min
Cook Time
7 min
Prep Time
40 min
Cook Time
7 min
Ingredients
  1. 3 teaspoons Rockin’ Moroccan Medley Seasoning Mix
  2. 1/4 teaspoon salt (optional)
  3. 500gms medium to large Prawns, peeled and deveined
  4. 300grams fresh baby spinach
  5. 3 tablespoons extra-virgin olive oil
  6. Lemon wedges
Instructions
  1. Mix the Rockin Moroccan Seasoning Mix and 1/8 teaspoon salt in a small bowl. Place the prawns in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.
  2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and prawns evenly among four sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
  3. Heat the grill/BBQ to medium high. Place packets on grill and close the cover; cook until spinach is wilted and prawns are opaque, 5 to 7 minutes. Serve immediately.
  4. Garnish with lemon wedges.
Notes
  1. Recipe can be adjusted if adding more Prawns.
The Spice Trading Company http://thespicetradingcompany.com.au/