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

 

 

The only "Holy Chilli Guacamole" and "Rockin Moroccan Veggie Burger
Write a review
Print
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 Prawns

Moroccan Prawns
Write a review
Print
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!
Write a review
Print
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
Write a review
Print
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/

Rockin’ Moroccan Shakshuka

 

 

Rockin’ Moroccan Shakshuka
Serves 4
Write a review
Print
Ingredients
  1. 2 tablespoons Olive oil
  2. 2 onions diced
  3. 1 tablespoon Rockin’ Moroccan Medley Gourmet Blend
  4. 1 tablespoon smoked paprika
  5. 2 red capsicum diced
  6. 6 ripe tomatoes diced (or 2 x 400g cans diced tomato)
  7. 1 red chilli finely chopped (optional)
  8. 2 tablespoons roughly chopped fresh parsley leaves
  9. ¼ cup water
  10. 200g baby spinach leaves (optional)
  11. 4 eggs (or 6 if you can fit them in your pan!)
Instructions
  1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onions and sauté for 5 minutes until translucent. Add the Rockin’ Moroccan Medley Gourmet Blend and the smoked paprika and sauté for another 2 minutes until fragrant.
  2. Add the capsicum and sauté for 2-3 minutes then add the tomato, chilli and water and bring to the boil. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  3. If you are using the spinach, stir it through the sauce at this point until the leaves wilt.
  4. Reduce to a very low heat and make 4-6 divets (depending on how many eggs you are using) in the sauce and crack an egg into each divet. Cover and allow the eggs to cook for about 10 minutes. They are ready when the egg whites have just set.
  5. Spoon the mixture with an egg onto each plate and serve with a slice of sourdough bread, pita. Garnish with fresh parley leaves and a sprinkle of Rockin’ Moroccan Medley Gourmet Blend.
The Spice Trading Company http://thespicetradingcompany.com.au/

Moroccan Chicken and Quinoa Pilaf

Moroccan Chicken and Quinoa Pilaf
Serves 4
Write a review
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion diced
  3. 1 clove garlic finely diced
  4. 1 sachet of Rockin’ Moroccan Medley Gourmet Blend
  5. 400g chicken breast or thigh fillets cut into cubes
  6. 2 tomatoes diced
  7. 1 red capsicum cut into 2cm diced
  8. ½ cup snow-peas
  9. ½ cup broccoli
  10. ½ cup carrot
  11. 2 cups chicken stock
  12. 1 cup quinoa rinsed well and drained
  13. 1 lemon cut in half
  14. Slivered almonds
  15. Natural yogurt to serve
Instructions
  1. Heat oil in a large saucepan on medium heat. Sauté the onion and garlic for 5 minutes.
  2. Add the Rockin’ Moroccan Medley plus 1-2 tablespoons of the stock and sauté for a further 2 minutes until the spices become fragrant. Keep stirring to ensure it does not stick to the bottom.
  3. Add cubed chicken and stir to coat with spices, cook to brown for 2-3 minutes. Add tomato, capsicum, snow-peas, broccoli and carrot, sauté for a further 5-7 minutes allowing or until the tomato begins to soften.
  4. Finally add the stock and quinoa and bring to the boil. Reduce the heat, cover and allow to simmer, stirring occasionally, for about 25 minutes. Fluff with a fork and divide between bowls.
  5. Finally garnish each bowl with a squeeze of lemon juice and a handful of slivered almonds and a dollop of yogurt.
The Spice Trading Company http://thespicetradingcompany.com.au/
Rocking Moroccan Medley Gourmet Dip - Spice Mix

Baked Whole Snapper – Rockin’ Moroccan Style Recipe

 

Baked Whole Snapper - Rocking' Moroccan Style
Serves 4
Such a simple dish to prepare and the aromatic flavours of Rockin’ Moroccan Medley marinade adds a bit of zest.
Write a review
Print
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3 to 4 kg fresh whole snapper (ask your fishmonger to scale, clean and gut)
For the marinade
  1. 2 TBS Rockin Moroccan Medley Gourmet Blend
  2. 1/4 cup olive oil
  3. I TBS fresh lemon or lime juice
  4. Salt to taste
  5. Lemons, sliced
  6. Leek, thinly sliced
  7. Handful of green herbs like parsley or coriander
Instructions
  1. For the marinade mix together the Rockin Moroccan Medley gourmet blend with the oil, lemon or lime juice and salt to taste.
  2. Make 3 to 4 deep scores almost to the bone on each side of the fish and massage the marinade into the cuts and all over the fish. Let the fish marinate in the refrigerator for 30 minutes to 1 hour.
  3. Meanwhile preheat the oven to 220° C
  4. Remove the fish from the refrigerator and place on a baking tray. Add some lemon slices, thinly sliced leeks and a handful, of fresh parsley or coriander in the cavity. If the fish is looking a little dry, lightly drizzle with a bit of olive oil.
  5. Bake the fish for 15 to 20 minutes until the flesh is flaky.
Notes
  1. To serve: Accompany the fish with wedges of fresh lemon & lime. This dish goes well with Cous Cous and drizzled with a Magical Mint & Coriander yoghurt dressing.
The Spice Trading Company http://thespicetradingcompany.com.au/