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Moroccan Lamb Chops + Snippets from my Early Easter Party

Appetizers, Bakes/Desserts, Beef/Veal, Chicken, Lamb/Mutton, Mains, Non vegetarian, Side Dishes March 31, 2017 Comments: 8

It was an early Easter party for us this year. Actually totally unplanned; it was meant to be a barbecue party with a few friends which eventually turned out to be sort of an Easter lunch.

Before we get to the party and the recipes, let me share with you the story of my Weber and how it came into our lives. Way back in 2013, when I had just started blogging, I came across a giveaway hosted by Kikkoman in association with Weber. The prize pack was the new Kikkoman condiments being released that year along with a Weber Q200.

And on a lark I participated (I enter a lot of giveaways guys and its pretty common knowledge amongst my friends) and won!

The prize pack arrived and the interesting bit is that we were living in an apartment at that time where the Weber could not be used. And it stayed in a box for the longest time till we moved homes late last year. So finally the Weber that I got in 2013 was inaugurated in 2016 for a Christmas party. So naturally we are very excited to use it after waiting all these years that every party planned eventually ends up as a barbecue themed one.

There were a few recipes I had scheduled to be developed and photographed for the blog as well as clients and two of these fit in perfectly for the party menu. So the idea of a casual get together turned into an early Easter party. And coupled with other dishes, we soon had a feast on our table.

So here’s what I had on the menu for the day…

For starters, we had Cajun sausages and grilled corn.

The recipe for Cajun sausages has been there on the blog for the longest time and is a favourite in our home. It’s quick to put together and hence features regularly on our weekend entertaining.

No barbecue would be complete without grilled corn and we had it the classic way, rubbed with butter, lemon and chilli powder (substitute with paprika for less heat).

For mains, we had two meat dishes – Moroccan lamb chops and the Middle Eastern style beef kofta platter.

I have been dying to try out Noha’s beef kofta recipe for the longest time and this seemed to be the perfect occasion for it. No adaptations or tweaks; just followed the recipe as such. And yes, good quality beef mince with a bit of fat is highly recommended.

If you aren’t already following her, please do for all the deliciousness she puts up on her space.

Coming to Moroccan lamb chops, I had to share it with you guys because it’s simple, tastes awesome and everytime I have made it, it’s been a big hit.

Lamb chops with a bit of fat attached is recommended especially while grilling because it helps keep the meat moist and tender. The marination is simple and is best done a day ahead. I have frenched the lamb chops because it looks nice and pretty that way but you don’t strictly need to.

Our choice of wine for the day was the Yering Station Pinot Noir 2015, a really balanced wine on the palate with hints of cherries, dark berries and savoury forest floor spice. I loved the fact that the tannins are not overpowering and has a delicate finish, thus pairing beautifully with grilled Moroccan lamb chops.

Recipe adapted from Cooking with Alia

Ingredients:

1 kg lamb chops; frenched
½ cup fresh flat leaf parsley; finely chopped
½ cup fresh coriander leaves; finely chopped
½ cup fresh mint leaves; finely chopped
Salt; to season
½ cup olive oil
3-4 garlic cloves; grated
1 tbsp paprika
1 tsp red chilli powder
1 tsp cumin seeds; crushed

Method:

In a bowl, mix the herbs and spices with olive oil.
Add the lamb chops; season with salt and allow to marinate for at least 6 hours, overnight if possible.
Grill on high heat on both sides till done.
Enjoy!

And finally it was time for dessert. I had created an Easter themed icecream cake as a guest post for Stuff Mums Like. Since it was a warm day, the icecream cake made the perfect dessert to end our happy meal.

An extremely simple one, this cake consists of three different icecream layers on a base of cookie crumble. Store bought icecreams were used; saves time and great for parties. Choose whichever flavours you prefer and the number of layers too. A totally customizable cake, it’s great for birthday parties too especially if you are hosting one at home for children.

The addition of the chocolate nest and chocolate filled Easter eggs add that special touch of festivity.

So hop over to their website for the full recipe.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

Appetizers, Fish, Seafood January 26, 2017 Leave a comment

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Ingredients:

For the salmon patties:

(Makes about 12-13 patties)

450gm skinless salmon fillet
4 tbsp coarse bread crumbs
1 egg (600gm)
½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Mushroom & Sundried Tomato Hummus Toasties

Appetizers, Vegetarian December 7, 2016 Comments: 11

On a slightly chilly evening, about two months ago, I sat down with my pen and diary to plan out the blog posts leading up to Christmas. There was so much I wanted to cook and post, especially traditional dishes like roasts, cakes, cookies etc…..

And somehow I just never did any of those which I had planned so meticulously. Instead I found myself cooking whatever my heart fancies based on a spur-of-the-moment idea or ingredient. In short, bid goodbye to my best laid plans.

If this had happened a year back, I would have become super stressed about the whole thing and worried about blog stats, traffic etc… etc…. But 2016 taught me the biggest lesson of all; to enjoy what I do above all else and the rest will fall into place. I found my unique voice in terms of food and photography, a space I am very comfortable in. No more comparisons with what others are doing anymore. I learnt to say no to the zillions of emails that have nothing to do with my vision for the blog and learnt to embrace the differences that make me stand different in the crowd. Inner peace and clarity….at last!

Moving onto my recipe for the day; I was actually looking for inspiration to create a vegetarian canapé for my Christmas party, something I could prep ahead of time and just assemble on the day of the party. Browsing through Pinterest, I found quite a few versions of the avo toasties which sort of got me thinking along those lines and ta da……the idea for these delicious Mushroom and Hummus toasties took shape.

I loved how these toasties turned out and the minute I got the approval from the boys, I knew it had to go on the blog. So here you go guys…..a very delicious vegetarian starter that can be enjoyed in any season.

P.S.: The sun dried tomato hummus makes an excellent dip…in fact, I am planning on making an extra batch of the hummus for the party which will go on the cheese board. And my little boy loves it slathered in his pita roll.

Ingredients:

(Makes about 20 toasties depending on the length of the baguette)

For the hummus:

1 cup chickpeas (soaked overnight)
¼ cup sun dried tomatoes (with the preserved oil)
2-3 tbsp tahina (sesame seed paste)
3 medium garlic cloves
1 lemon
Salt, to season
3-4 tbsp Extra virgin olive oil

For the toasties:

1 baguette (I used the sesame seed crusted one for extra flavour); thinly sliced
Olive oil
200gms white mushrooms; sliced
200gms brown mushrooms; sliced
½ inch ginger
1 tsp paprika
Juice of ½ lime
½ tsp dried thyme
Salt, to season
2-3 sprigs fresh coriander leaves; finely chopped
1 cup sun dried tomato hummus

Method:

To prepare the hummus:

Boil the chickpeas with a bit of salt till well done and lightly mushy. Drain and keep aside.
Add the garlic cloves and the juice of ½ lemon to a food processor or blender and whizz.
Then add the sundried tomatoes along with the preserved oil and 2 tbsp tahina. Blend well for at least 2 minutes.
Next add the boiled chickpeas with a pinch of salt and blend well till smooth and creamy. Taste and adjust with lemon juice, salt and tahina if necessary.
Remove to a bowl, create little depressions with the back of your spoon and add the olive oil on top.

Note – The texture of the hummus is better when preparing the chickpeas from scratch as opposed to using tinned ones. But if you are pressed for time, you may use the tinned chickpeas too.

If using the hummus as a dip, add more olive oil and garnish with black olives and a pinch of paprika.

To prepare the toasties:

Preheat the oven (fan forced) to 180°C
Line a baking tray with oven proof paper and place the baguette slices; drizzle with olive oil lightly and bake till light golden brown. Takes about 8 minutes depending on the oven. Remember that the slices only need to crisp up.
Remove and keep aside.
To prepare the mushrooms, heat 2 tbsp olive oil in a pan and add the mushrooms. Cook on high heat for a minute and then add the grated ginger. Continue to cook for another minute and then reduce heat. Add the paprika, dried thyme, juice of ½ lemon and season with salt. Remove and keep aside.
To assemble the toasties, spread a little bit of the hummus over a baguette slice and spoon some mushrooms on top. Do this for all the slices.
Arrange on a platter and garnish the toasties with chopped coriander leaves and a touch of paprika.

Spicy Tuna Croquettes

Appetizers October 26, 2016 Comments: 7

Eat, drink and make merry! The season of festivals, summer barbeques, potlucks and parties are upon us. I even know a few of my friends who are already preparing lists and planning for Christmas and New Year.

I am not doing anything of that sort because the maximum I can plan ahead is for a week. So I tend to go with the flow figuring out things as and when it happens. And this weekend, I get to enjoy the liberty of ‘being fed’ rather than cooking and feeding others which I am doing all the time. The break is much anticipated….

So keeping in mind the mood of the upcoming season, I am planning on adding recipes that are perfect for entertaining. Most of these are dishes that feature highly every time I entertain at home; simple, delicious and can be prepped ahead. And I am starting the series with these delicious Spicy Tuna Croquettes.

There is nothing novel about tuna croquettes; it is one of the most common seafood snacks that you are likely to find across the globe. The flavours are often different depending on the cuisine and almost always made using canned tuna.

But today, we have some deliciously spicy tuna croquettes that have been made from fresh tuna fillets. The texture is different to what you would get with canned tuna; I find these croquettes lighter and melt in the mouth.

I learnt to make these from my mom and all those who hail from Kerala (especially if you have lived in Middle East) would identify with this. Nothing’s changed except that I used fresh tuna which actually makes a bit of a difference. If Panko breadcrumbs are available, do use it instead of regular breadcrumbs; you get a much crunchier coating.

The croquettes can be prepped ahead and frozen if you are making a large batch. Make sure to roll in breadcrumbs and then freeze to avoid it from sticking to each other. You could also use the same mixture to make tuna burgers; just make patties instead of croquettes. In fact I do this all the time; reserve one half of the mixture for patties which makes delicious lunch boxes the next day.

And the perfect accompaniment for these crunchy delights is some pickled red onions and mint coriander chutney.

Do try it out and hope you enjoy it as much as we do. And if you make it, please do tag me on your social media posts #thespiceadventuress so that I could see it too.

Ingredients:

(Makes approximately 30 croquettes)

500gm fresh tuna fillet
1 large potato (approximately 300gm)
1 medium red onion; finely chopped

This post is bought to you in collaboration with Supreme Seafood, so please do check out the full recipe here.

Crab Salad with Asian Herb Dressing

Appetizers, Salads, Seafood June 3, 2016 Comments: 5

It’s been a pretty ‘meh’ week so far and I can’t wait for it to get over. My health took a beating and what followed were days of extreme fatigue and tiredness. And I think when women fall sick, we tend to suffer more emotionally than physically.

The week actually started off on a really good note. On Monday, I went on an impromptu lunch date with two of my girlfriends and we had a really good time. Those stolen couple of hours for ourselves were a blessing in our otherwise harried lives. But the euphoria didn’t last long because by the end of the day, I started feeling weak and terrible.

I hardly got any cooking done, surviving on takeaways and basics the whole week. I am quite behind on deadlines but I really couldn’t care less. A big lesson I have learnt is to listen to your body and slow down when it tells you to and I am doing just that. And since I hadn’t tried out anything new, I decided to share with you guys a gorgeous salad that I did a while ago for a client – a Crab Salad with Asian Herb Dressing.

If you like delicate flavours, then you will love this crab salad. It’s light and summery with a hint of heat from the chillies and aromatics. And that fresh herb dressing only adds to the sweetness of the crab meat.

Purchasing crab meat can be an expensive affair and I would recommend getting those huge mud crabs and taking the meat out yourself. A bit time consuming but way more affordable. And if you have kids, get them onto it…will keep them silent for a while though you might end up with shells all around.

Excellent as a refreshing salad on its own, but it can become the most gorgeous looking party canapé just as easily. I used fried Indian pappads to become a crunchy vehicle for this beautiful salad. You can find all sorts of small sized pappads in Indian stores (sometimes in major supermarkets too). I used the masala pappads for that extra dash of flavour but you can use plain/pepper or cumin studded ones. Generally as an accompaniment, I tend to roast the pappads but for a canapé, I prefer fried as it stays crisp for longer.

You could also opt for crackers or mild flavoured potato crisps….anything crispy that doesn’t overtake the sweet freshness of the salad. A glass of sparkling and this pretty canapé is bound to get conversation flowing….

And as always, I love to hear from you when you have tried any of my recipes. Feel free to drop a comment, mail or share on social media (remember #thespiceadventuress so that I will not miss it). Have a great weekend folks!

Ingredients:

400gms white crab meat
1 small Lebanese cucumber; chopped finely

Read the full recipe here…..

Recipe developed, styled and shot for Supreme Seafood.

Spiced Kangaroo Triangles

Appetizers, Kangaroo, Non vegetarian May 30, 2016 Comments: 9

I often get the ‘raised eyebrow’ expression when I say that I occasionally eat kangaroo meat. While a couple of my friends are fascinated that I have experimentative tastebuds, most of them are quick to judge in the negative.

We have become so judgemental these days, even when it comes to food. It is the era of the global palate, yet we have divided and compartmentalized ourselves in so many food groups – non vegetarians, vegetarians, eggetarians, vegans, paleos with each group trying to sound more righteous than the next.

Why can’t food be just what it is meant to be – to nourish our bodies and our souls. Eat what makes you healthy and happy without judging and having an opinion on another’s diet!

Judgements aside, kangaroo meat is both delicious and healthy. While it is easily available in Australia and quite affordable too, it can be difficult and expensive to procure if you live elsewhere. It is important for me to purchase all the meat I consume from a verified, sustainable source and for kangaroo, it is ‘Gourmet Game’, a trademark of Macro Meats.

I have cooked with kangaroo before and it was a delicious experience. This time, I wanted to experiment with the mince and the inspiration for these Spiced Kangaroo Triangles came from the meat samosas that are famous in India.

Though I started out with the idea of samosas, I wanted to simplify the whole process making the snack a little easier and quicker to make. Samosas can be a bit technical if you are not used to making it often. So instead I decided to do a simple stuffed triangle using store bought puff pastry sheets…like I said, making it simple and easy for everyone. Also these triangles are baked so no deep frying involved which is another plus.

Spices and aromatics are the magic ingredients here which transform the kangaroo mince into the most delicious filling. These spiced kangaroo triangles make the easiest party snack. The filling can be prepared ahead of time and all that you need to do on the day is make the triangles, a bit of egg wash and bake.

Use any kind of meat mince that you wish to, lamb, beef, chicken, all make great options. Or a vegetarian one with the classic ricotta and spinach or spiced potatoes. Just try it once and I am sure you will be making it over and over again….believe me, I have been making it a lot.

Ingredients:

Note – Makes about 30 triangles

1 kg kangaroo mince
3 medium red onions; finely chopped
3 garlic cloves; grated
1 tbsp ginger; grated
3 green chillies; finely chopped (adjust to heat preferences)
½ tsp turmeric powder
¾ tsp red chilli powder
1 tbsp coriander powder
½ tsp roasted cumin powder
Salt, to season
2 tbsp coriander leaves; finely chopped
1 tbsp mint leaves; finely chopped
3-4 tbsp vegetable oil
Puff pastry sheets (each pastry sheet makes 4 triangles)
1 egg beaten; for egg wash
White sesame seeds; for garnish

Method:

In a large pan, dry roast the mince till it has browned well. Brown in batches on high heat if the pan is small so that the mince is dried out and not stewed in its own juices. Remove and keep aside.
Heat oil in the same pan and add the onions; sauté for 2-3 minutes on medium heat and then add the ginger, garlic and green chillies. Sauté till the onions are light brown, reduce heat and add all the spice powders. Season with salt, add the mince and mix well to combine. Finish off with the coriander and mint leaves. Remove and allow to cool completely before stuffing in the triangles.
In the meantime, thaw the frozen pastry sheets.
Preheat the oven to 200°C (fan forced oven) and line an oven proof tray with baking paper.
Cut each pastry sheet into 4 equal squares.
Place about 2 tbsp of the meat mince in the centre of each square. Brush egg wash on all the four sides of the square and fold diagonally to form a triangle. Press lightly at the edges and place on the baking tray. Repeat for all others.
Finally, brush egg wash on the top surface of the triangles and sprinkled with sesame seeds.
Bake for about 12-13 minutes or till the triangles are golden brown on the surface.
Enjoy warm with sweet chilli sauce.

Note – The cooked mince freezes well to be used at a later date. I make it in bulk, freeze in batches and always have a pack of puff pastry sheets in the freezer; very handy for after school hunger pangs and unexpected guests.

Vietnamese Prawn Spring Rolls (with Sweet n’ Spicy Dipping Sauce)

Appetizers, Prawns/Shrimp, Seafood March 29, 2016 Comments: 12

The looong Easter weekend is finally over and it’s back to work today. Well, not quite for me as the little fellow is at home for his term break. So technically, the holiday mood continues…

Last term holidays, Adi handed out invitations to his friends for play dates without asking me. So I found myself caught in completely unprepared situations having to think on the spur for interesting snacks to feed the brood. Though eventually that play date fell upon another mom’s shoulders, I didn’t want a repeat of that scenario this time too so decided to stock up on some finger food before hand, something I know children love to munch on.

And that is how these Vietnamese Prawn Spring Rolls came to be.

We are all familiar with spring rolls especially the deep fried ones. Perhaps, one of our all time favourite ones in the snack list. There are so many fillings that can be used, both vegetarian and non vegetarian. But I must admit that I am partial to pork and prawn spring rolls.

One of the best spring rolls that I have eaten is at a small Vietnamese restaurant near home. They serve thin, crispy spring rolls to be dunked in a delicious dipping sauce. And traditionally, these spring rolls are eaten wrapped inside lettuce leaves and a couple of mint leaves. Though generally iceberg lettuce is used, I enjoyed this with cos lettuce this time. Let me tell you, once you have it this way, you will not want to eat spring rolls any other way.

The cool crispiness of the lettuce followed by the crunchy deliciousness of the spring roll finishing off with minty freshness and all of it tied together by the sweet and spicy dipping sauce.

So you get the point…it is delicious!

Now Adi is not too fond of the lettuce/mint leaves/dipping sauce combo; he just prefers dunking it in store brought sweet chilli sauce. And I am sure his buddies are gonna think the same. But all of us do agree on one thing that these Vietnamese prawn spring rolls are the best.

Psst…..I also managed to sneak in some extra amount of carrots. I am sure the mummies are gonna love the idea.

If you are making spring rolls for the first time, then you might take a bit of practice to get it right but hey, it’s no rocket science. I hope the images are helpful or you can just watch any ‘how to make spring roll’ video on YouTube.

Apart from these spring rolls, I am also planning to make these Chilli Chicken Bites and Upma Cutlets. Do you have any easy suggestions that I could try out? Would love to hear all of it….

Without wasting any more time, let’s get frying these delicious Vietnamese prawn spring rolls!

Ingredients:

(Makes around 26 rolls)

For the spring rolls:

1 packet spring roll pastry (small )
300 gms prawns; deshelled and deveined
1 large carrot; grated
1 medium onion; finely chopped
1 tbsp garlic powder
1 tsp sugar
1 tsp black pepper
Salt, to season
Paste mixture for sealing the pastry:

1 tsp all purpose flour
1 tsp water

Vegetable oil; for deep frying

For the dipping sauce:

2 tbsp vinegar
3 tbsp fish sauce
2 tbsp sugar
1 cup water
½ tsp chilli paste (optional)

To serve:

2 heads of Cos lettuce; leaves separated
A bunch of mint leaves

Method:

Mince or finely chop the prawns. Remember it should have a bite so do not overmince to a paste like texture.
Add the carrots and onions along with the garlic, sugar, pepper and salt. Mix well to combine till you get a uniform consistency.
Mix the flour and water to get a paste like consistency which is to be used for sealing the ends of the pastry.
It is faster if you separate your pastry sheets in advance and store in an air tight container or zip lock bag to prevent drying out. Alternately, you can separate the sheets that you want and then wrap in a damp cloth, removing one at a time.
Place the sheet in a diamond shape (i.e. one pointed end of the sheet towards you as depicted in the picture).
Place a small amount of the filling at the end towards you (do not overload with filling as this tends the roll to break open while frying). Hold the edge and fold over the filling towards the other end and then pull it tightly towards you so that the filling is nestled tightly inside. The tighter the roll, the better will be the shape of your spring roll and also helps it from breaking in the oil.
Fold the other two ends towards each other and roll the whole thing into a cylinder. Seal the end with the flour paste to secure it tightly. Place in an airtight container and cover with lid immediately to prevent drying out.
Repeat the same for all the rolls.
Heat enough oil in a deep pan to deep fry the rolls. To check if the oil is hot enough, insert a chopstick or wooden spoon; if you can notice bubbling around the wooden part, then the temperature is right. Do not over heat the oil as this will burn the rolls outside without cooking the inside prawn meat.
Also, fry only 4-5 rolls at a time in a medium sized pan. Overcrowding leads to a temperature drop which results in soggy rolls.
Fry the rolls in batches and place in a strainer. Remove after a few minutes to a kitchen paper. Avoid stacking up to ensure that the crispness stays longer.
To prepare the dipping sauce, mix together all the ingredients; taste and adjust seasoning accordingly.
Serve on a large platter with the spring rolls, lettuce, mint leaves and dipping sauce so that each person can customize to individual taste preferences.

Note:

Spring roll pastry sheets come in both small and large sizes. I have used small ones in this recipe but if you are using large, then adjust the recipe accordingly.
Prawn meat can be substituted with any meat of choice. You can also make a vegetarian version with mashed veggies of choice.

Top 15 Recipes for Easter Holidays

Miscellaneous March 23, 2016 Comments: 5

Easter is just around the corner and that means a whole lot of celebrations, family lunches and special meals.

So I thought of sharing with you a couple of my favourites (some of which I will be making again this year) which might make menu planning easier for you or might give you the inspiration to try out something new for your friends and family.

So here we go…..

Cocktails always add a bit of drama to any party. It is fun and interactive encouraging your friends to be a part of it too. And of course the thrill of trying out something new instead of just wine or spirits.

This Chambord Margarita is light and refreshing; sweet, fruity and citrusy but above all, the prettiest cocktail I have made in a long time. A beautiful blush of pink that tastes as delicious as it looks! A definite wow factor on your party table!

But if you wish for more robust flavours, something more spicy and citrusy, then look no further than this Swedish Mule made using the new Kopparberg Elderflower and Lime cider. With the freshness and slightly spicy undertones from the ginger, zingy bursts of passionfruit and the sweet refreshing vibrancy of the elderflower and lime, the Swedish Mule will definitely be a hit at your party.

Of course you need canapés at every party. And I have two to recommend, both of which are delicious, full of flavour and really easy to prepare.

The first is this Baked Oysters with Garlic, Curry leaf and Kashmiri Chilli which will make your guests swoon over with delight. And the second will be these pretty Grilled Scallops with Garlic Butter and Chillies.

And for some vegetarian canapés/salads….

A Stuffed cucumber salad that’s easy to make, refreshing, delicious, looks pretty and stylish too. And get your hands on some fresh, juicy cherry tomatoes for this refreshing Cherry tomato salad that makes a great accompaniment to grilled seafood and meats.

Is lamb your thing? Then I have two dishes for you today.

Vindaloo lamb chops – succulent, delicately frenched lamb chops smothered with the lipsmacking vindaloo marinade, pan fried and finished off with a dash of tomato sauce. Believe me folks, this one never fails to impress especially if you have spice lovers in your guest list.

Maybe a wickedly rich, intensely flavourful, deep dark lamb curry is what you seek like this Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices) – by far, the most successful recipe on my blog!

Looking for something new and whacky to impress. Here’s one that always gets the conversation going…..Roast Chicken with Vegemite Masala (with Chilli Garlic Asparagus and Cumin spiced Mashed Potatoes)

If you are of Indian origin, then there is no looking beyond the quintessential pot of biryani for Easter. Ditch the meat and celebrate seafood this season with this super delicious Goan Fish Biryani.

Or perhaps this Roasted golden trout that can be served on a bed of Arabian rice. Feeds a crowd!

Got children in the party? Then you might need to take a serious look at these Extra tender meatballs.

And of course no Easter party can be complete without dessert.

You can either go all fudgy and chocolicious with this Chocolate Fudge Cake with Milk Chocolate Buttercream and Fresh Strawberries

Or opt for a lighter but equally delicious Lemon Cake.

Let’s start the party all over again with this delicious brunch. Eggs in Tomatoes – a lipsmacking interpretation of the classic British egg, tomato and bacon breakfast.

Crumbed Prawns with Desiccated Coconut and Spices

Appetizers, Prawns/Shrimp, Seafood December 27, 2015 Comments: 2

Why not one last recipe before 2016 arrives, especially when we love seafood so much!

Prawns are indispensable for our summer parties, and one of our most favourite foods to throw on the barbie. But today we are having crunchy, crumbed prawns with a difference. Bye to breadcrumbs and welcome to desiccated coconut to crumb these beauties.

I made a batch of these crumbed prawns for a small get-together at home and everyone loved it, especially the kids. And ofcourse spices are integral to any recipe of mine, so I used a basic marinade for the prawns which boosts the flavour quotient. Not much of heat, but definitely more flavour.

This is an extremely simple recipe, very few ingredients. The prawns can be pre-prepared and kept in the refrigerator till your guests arrive. I oven baked these with absolutely no oil as the coconut releases a bit of oil which is enough to get a crunchy exterior. But if you wish to shallow fry, you may do so but again, very less oil.

Served with sweet chilli sauce, these crumbed prawns with desiccated coconut and spices make an absolutely delicious starter.

Wishing all of you a fantabulous 2016 and a year ahead of joy, happiness and abundant blessings.

Ingredients:

500gm prawns; shelled and deveined (retain a bit of the shell at the tail end)
1 ½ cups desiccated coconut
Salt, to season

View the full recipe here.

Recipe developed, styled and shot for Supreme Seafood.

Chambord Margarita

Beverages/Drinks November 18, 2015 Comments: 7

Christmas is almost here, isn’t it?

Well, technically there is more than a month but anyone who hosts a Christmas dinner or party would know the pressure and the need to prepare ahead of time. I have not yet decided if it is going to be a Christmas party or a New Year’s one that we are doing. We tend to alternate it every year as our anniversary also falls during the New Year’s time.

Now I have already started to look for recipes, inspirations and ideas for the party. And the first one I wanted to get sorted was a party cocktail. Believe my luck when I received a bottle of Chambord as part of a work assignment.

For those who aren’t too familiar, Chambord is a black raspberry liqueur that is crafted in a French château in the province of Chambord. The liqueur is a delicious combination of the freshest blackberries and raspberries which are first soaked in French spirits to get an infusion and is then masterfully blended with cognac, vanilla, herbs and other extracts.

I have been wanting to try out this liqueur which comes in a beautiful deep reddish black bottle ever since I first laid eyes on it. But it is slightly on the pricey side and so was reserving the purchase for a celebration time. But as luck would have it, I got this bottle which I am currently carrying around like a baby.

Ok to get back to the recipe, I wanted to make a simple, tried and tested cocktail using Chambord which is also perfect for the warm, summery Christmas that we have down in Australia.

And a margarita seemed to tick all the right boxes. It didn’t need many ingredients, is simple to prepare and can be made in large batches relatively easy during a party. Winner!

The Chambord Margarita is light and refreshing; sweet, fruity and citrusy but above all, the prettiest cocktail I have made in a long time. A beautiful blush of pink that tastes as delicious as it looks!

And I admit I got carried away clicking this beauty.

Recipe Courtesy – Iowa Girl Eats

Ingredients:

Sugar syrup:

1 cup sugar
1 cup water

Lime salt:

Zest of 1 lime
2 tbsp sugar
2 tbsp salt

For the cocktail (makes 2 glasses)

6 oz silver tequila
3 oz fresh lime juice
2 oz sugar syrup
1 oz Chambord

Method:

To prepare the sugar syrup:

Heat the sugar and water in a pan on low heat till completely melted. Cool before use.
Can be stored for up to 2 weeks inside a refrigerator.

To prepare the lime salt:

Process the lime zest, salt and sugar in a food processor or blender to evenly mix. Store in an airtight container.

Now comes the Margarita: (For 2 glasses)

Rub a lime wedge over the rim of the margarita glass and dip in the lime salt.
In a cocktail shaker, add ice cubes followed by 6 oz silver tequila, 3 oz lime juice, 2 oz sugar syrup and 1 oz Chambord.
Shake shake shake….shake baby shake!
Strain the margarita into the glasses and serve chilled.
Drink Responsibly.

Disclaimer – This is not a sponsored post, but I did receive the Chambord for free.

The Spice Adventuress

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