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Listed below are the ingredients you’ll need for our dishes:


AFGHANI LAMB

1 Kg Lamb Meat cubed

2 med onions-sliced

2 cloves garlic-chopped

250ml beef stock

1-400g can tomatoes

250ml plain yoghurt

2 tblspns oil

1 tspn salt

2tblspns pine nuts-toasted


BEEF MADRAS

2 tblspns oil

2 large onions, sliced

6 cloves garlic -crushed

1-400g can tomatoes

1/2 cup water

1 tspn salt

1 tblspn malt vinegar

270ml can coconut cream

1 kg diced casserole steak [or shin beef]


BEEF MASSAMAN

1 kg casserole steak – [or shin beef] diced

1 large onion – chopped, 2 large waxy potatoes

1 tblspn lemon juice, 2 cups beef stock

1 tspn salt

1 tblspn fish sauce

1 tblspn brown sugar

400ml can coconut milk

3 tblspns oil

2 tblspns of chopped fresh basil leaves


BEEF RENDANG

1kg casserole steak [or shin beef] – diced

1 large onion finely chopped

2- 400ml cans coconut cream

4 cloves garlic – chopped

1 tblspn brown sugar

1tspn salt

1 tblspn lemon juice

2 tblspns oil

2 tblspns fresh chopped coriander leaf


BOLIVIAN PORK / PORK RASHERS

1kg Pork Rashers [Belly] or 1 kg Leg Meat [cubed]

1 Large Onion [thinly sliced]

2 Clove s Garlic [chopped]

1- 400gr can Tomatoes

1 Apple

2 Spring Onions

1 [Just Ripe] Avocado

Thick Mint Sauce [Fountains do a good one]

3 tblspns oil

300 ml Chicken Stock

Salt to taste


BUTTER CHICKEN

1KG Chicken Thigh Fillets cubed

100G Butter [real butter]

1 Large Onion, chopped

1 Cup Chicken Stock

1 400g Can Pureed Tomatoes

1Tblspn Tomato Paste and

1 Tspn salt

250ml Plain Yoghurt or Fresh Cream. (Cream is much yummier. I prefer to use light cream. If using yoghurt use thick set Greek Style, it doesn’t curdle.


CHICKEN or SEAFOOD LAKSA with NOODLES

Laksa is a Malaysian soup traditionally served with noodles. There are many variations but

the basic ingredients remain the same. This is my recipe for that very popular dish.

THE RECIPE MAKES 6-7 LITRES OF SOUP. TO MAKE HALF THE AMOUNT USE HALF THE PACKET OF LAKSA MIX AND HALVE THE REST OF THE INGREDIENTS.


1 small chicken or 1 whole fish and 2 cups of mixed seafood, prawns, scallops etc

1 med red onion, finely chopped

3 sticks celery, finely chopped

3 x 4ooml cans coconut cream

2 tblspns peanut oil

2 tblspns lemon juice

2 tblspns brown sugar

2 tblspns fish sauce

3 tspns salt

4 litres water

200g noodles

1 bunch of fresh coriander leaves chopped


CHICK PEA BHAJI

2 tblspns Peanut oil

1 med onion-roughly chopped

2 cloves garlic-crushed

1 tsp fresh grated ginger (or jar )

2 med carrots chopped

250g green beans

2 med potatoes (large dice)

250g cauliflower flowerettes

425g can chick peas (drained)

2 cups vegetable stock

1 x 410g can tomatoes

1 tspn salt

2 tblspns chopped coriander

¼ cup chopped cashew nuts (optional)

1 tblspn sugar (optional)


CHICKEN BALTI

1kg Chicken Breast cubed

2 onions chopped

1 x 400g canned chopped tomatoes

2 tablespoons tomato paste

4 cloves garlic

1/2 bunch of coriander chopped

1 tspn salt

1 cup chicken stock

3 tablespoons oil

(Yoghurt for serving, optional)


CHICKEN KASBAH

1 kg chicken fillets diced

2 med onions – chopped

4 cloves garlic – crushed

2 cups chicken stock

1/2 cup pitted dates—roughly chopped

1/2 cup blanched almonds – browned

1/4 cup honey

1 tblspn olive oil

2 tablespoons fresh coriander


CHICKEN TIKKA MASALA

1kg Chicken Breast

1/2 Cup Chicken Stock

1/2 Cup Natural Yoghurt

3 tblspns Lemon Juice

4 tblspns Oil

2 Onions Chopped

50g Butter (real)

1/4 Cup Tomato Paste

400g Can Diced Tomato

1 tspn Salt

2/3 Cup Cream

1/4 Cup Honey


CHILLI CON-CARNE

600g lean beef mince

2 lge onions chopped

2 x 410g can tomatoes

500ml beef stock

140g tomato paste

2 x 440g can red kidney beans (drained)

4 cloves garlic crushed

2 tblspns oil

1 tsp salt (or to taste)


CREAMY SEAFOOD CHOWDER

1kg potatoes

1 large onion

3 sticks celery

750g boneless fish fillets

300g cooked peeled prawns

3 litres water

1 tbs salt

4 tbs fish sauce

300ml fresh cream plus extra cream and fresh parsley or chives to serve


QUICK CURRIED SAUSAGES

1 tblsp oil

1kg thick or thin sausages

50g butter

1 large onion

1 1/2 tblsp Saucy Spice Everyday Curry Powder

1 tblsp plain flour

1 1/2 cups beef stock

2 tblsp tomato sauce

1 teaspn worchesteshire sauce


DHAL & SPINACH SOUP

This particular Dhal is Masoor [Red Lentils], and makes 3-4 litres of soup.


500 gms Red Lentils

1 Large Onion

3 Med Potatoes

3 Bunches English Spinach [approx 1kg]

2-1/2 Litres Chicken or Vegetable Stock

1Tblspn Lemon Juice

3 Cups finely sliced Mushrooms

1- 400 ml coconut cream & 2 tbsp oil


ETHIOPIAN CHICKEN BERBERE STYLE

1kg Chicken Thigh Fillets

2 tblspns vegetable oil

2 med onions, chopped

3 cloves garlic, crushed

2 tblspns tomato paste

4 tblspns red wine

1 tblspn lemon juice

200ml chicken stock

1 tspn salt

1 tblspn chopped fresh coriander or parsley leaves


FIERY BEEF VINDALOO

1 kg casserole steak [or shin beef] cubed

6 cloves garlic, chopped

1 large onion, chopped

1 tblspn vegetable oil

2 tblspn brown vinegar

1 tblspn brown sugar

2 cups of chicken stock


FISH FILLETS – EGYPTIAN STYLE

Firm flesh fish fillets to serve 4


Plain flour for coating

1 tblspn chopped parsley


Marinade:

4 tblspns olive oil

2 tblspns lemon juice

1 tblspn white wine vinegar

2 cloves garlic – chopped

sprinkle of salt and pepper


Sauce:

1- 400ml can crushed tomatoes

4 tblsns olive oil

1 tspn honey

1 med onion – finely sliced

1 tblspn tomato paste

1 cup fish or chicken stock


FISH FILLETS IN A CREAMY MASALA SAUCE

750g thick boneless fish fillets

2 tblspns oil

1 large onion, chopped

4 cloves garlic, chopped

2 tspns salt

2 x 400g cans tomatoes

125ml cream

1 tblspn lemon juice

2 tblspns fresh chopped coriander


HARIRA SOUP

This hearty Moroccan soup is traditionally served during Ramadan. We find our version makes a wonderful winter warmer served with crusty bread and a crispy salad.


1 kg diced lamb

2 cans red kidney beans

2 cans lentils

2 cans diced tomatoes

2 med onions-chopped

60ml tomato paste

2 tbspns olive oil

2 tbspns butter [real butter]

2 tblspns lemon juice

1 tspn salt

6 cups water

2 cups milk

60gr vermicelli noodles


HARISSA

A fiery chilli sauce from North Africa, Harissa is traditionally used in paste form as a condiment for bbq lamb. Use the paste (made by combining 1 – 2 tbsp Harissa with ½ cup olive oil) and coating lamb, chicken or seafood and serving on a bed of couscous with minted yogurt. For a milder bbq dish combine 2 tbs Harissa with 250g thick plain yogurt and 1 –2 tbsp lemon juice and marinate lamb cutlets, chicken or green king prawns for a few hours before cooking on the bbq.


Harissa can also be added to salad dressings, soups, casseroles or stirred through cous cous.


JAVANESE CHICKEN

1kg Chicken Breasts, cubed

Half a large eggplant, cubed

1 Large onion, chopped

1tspn sugar

1tspn soy sauce

1tspn fish sauce

400g can coconut cream

2tblspns oil

1tspn salt

1tblspn lime or lemon juice

Handful of chopped fresh Coriander leaf


KASHMIRI MUSHROOM CURRY

600g button mushrooms

1 large onion

3cm piece fresh ginger

2 cloves garlic

400g can chopped tomatoes

1 teas salt

½ cup vegetable stock

1tbs oil

1tbs butter

(3 tbsp fresh chopped coriander, 2tbsp chopped cashews and yogurt to serve)


KHEEMA

2 tblspn Veg Oil

2 Onions finely chopped

1 tblspn Grated Fresh Ginger (or jar Ginger)

2 Garlic Cloves crushed

1kg Lamb or Beef Mince

2 tblspn Tomato Paste

1/4 tspn Salt

1 & 1/2 Cups Frozen Peas

250ml Beef Stock

3 tblspns Fresh Chopped Coriander to serve


KIDDI CON CARNE

600g lean beef mince

2 lge onions chopped

2 x 410g can tomatoes

500ml beef stock

140g tomato paste

2 x 440g can red kidney beans (drained)

4 cloves garlic crushed

2 tblspns oil

1 tsp salt (or to taste)


LAMB KORMA

1 kg lamb – diced

1 large onion – chopped

6 garlic cloves – chopped

1/2 large eggplant – diced

200 ml chicken stock

1 tspn salt

300 ml cream

3 tblspns oil and plain yoghurt for serving


MADAGASCAN CHICKEN

1kg chicken breasts – cubed

2 med onions – chopped

2 med tomatoes – chopped

1 x 400 ml can coconut cream

60ml tomato paste

200ml chicken stock

1 tspn salt

1 tblspn lime juice

3 tblspns oil

1 tblspn fresh chopped mint


MANGO CHICKEN

2 medium sized fresh mangoes peeled and seeded (or 1½ cups of mango puree from can works well when mangoes are not in season)


1 kg chicken thigh fillets left whole

3 cloves garlic 1 tablesp fresh grated or jar ginger

2 medium onions—finely chopped

300ml cream

2 tablesp lime juice

1 tablesp vegetable oil


MIDDLE EASTERN TWIST

(All red meats, especially Lamb)

Stir fry’s have become very popular mainly because they are easy to prepare and the fact that they are healthy. The better cuts of meat work best as they take very little cooking. WE SUGGEST 2 TBLSPNS STIR FRY MIX TO 500G OF MEAT.


Place 1/4 cup of oil in a bowl along with 2tblspns of stir fry mix, add 500g of finely sliced meat, mix until meat is well coated. Spray a wok with oil, heat then add the meat and any juices from bowl, stir fry until meat is still a little pink. Remove from wok leaving behind juices, set aside whilst cooking your vegetables.


Add a little more oil to wok if needed, stir fry the vegetables until cooked but still crisp. During this process add any extras you’ve decided to use, here are a few suggestions.


2 cloves garlic, chopped

1/4 cup tomato puree

Salt to taste


Finally add the cooked meat and cooked noodles if using, stir through to warm then serve. For Barbequing combine oil and mix as above, add meat, & coat well. Refrigerate for 1/2 hr before barbequing.


MOROCCAN LAMB TAGINE

1 Kg diced Lamb

1 Med Onion – finely sliced

1 tspn Rose Water [Important to this dish, Rose Water or Essence is available from your supermarket or Health Food Store]

2 cups Beef Stock

2 Tblspns Oil

1 Tblspn of Butter

Salt to taste.


MOROCCAN MEAT LOAF (Merguez Style)

Mergues are finger thin sausages served in the markets of Marrakech.


1 kg Lamb Mince

1 med onion finely sliced or minced

1 large egg

2 tsp rosewater [available from supermarkets]

2 tblspn of chopped fresh coriander leaf

1 tspn salt.


MULLIGATAWNY SOUP

This is a medium hot spicy soup from the “Indian Raj” days. Evidently the British, being a long way from home still insisted on soup with their meals, this was the Indians answer.


1 small chicken

1 lamb shank

4 litres water

1 tblspn vinegar

1 tblspn lemon juice

300 gr yellow split peas

2 med onions – chopped

3 sticks celery – chopped

2 large potatoes


NORTH INDIAN BEEF

1kg casserole steak, cubed

1 med onion, chopped

3 cloves garlic, chopped

1 tspn salt

1 cup chicken stock

1 small can coconut cream [270ml]

300ml cream

2 Tblspns vegetable oil


PAELLA (SPANISH)

4 Chicken thigh pieces diced

2 (170g) Chorizo sausages thickly sliced

1 large onion thinly sliced

2 cloves garlic crushed

1 x 410g can crushed or diced tomatoes

1 and 1/2 cups medium grained rice (we use Basmati)

4 cups of chicken stock

12 large green prawns, peeled (tails intact) deveined

1 cup frozen peas

Lemon wedges to serve


PANCH PHORA POTATOES

1kg Potatoes

1 tblspn each of vegetable oil and butter

2 medium onions finely chopped

1/4 Cup fresh Coriander or Mint

2 tspns salt

1/2 cup hot water

2 tblspns lemon juice


PERSIAN STYLE BEEF

This dish has a strong Persian influence, with dried fruit and the fragrant taste of cinnamon, but still with a kick of chilli.


2 tblspns oil

2 med onions, finely sliced

3 cloves garlic, crushed

1 x 400g can tomatoes, pureed

1 tspn salt

1 tblspn vinegar

1/4 cup ground almonds

1kg casserole steak [or shin beef] cut into cubes

1 cup beef stock

1 cup dried apricots or 1/2 cup pitted dates


PIRI PIRI

A Swahili name given to the fiery red peppers brought into Portugal from Africa.

To make a marinade mix 2tbsp Piri Piri with ½cup olive oil, 1tsp lemon juice and a pinch of salt, use to coat green prawns, chicken fillets or wings or fish before barbequing. For a milder version combine 2tbsp piri piri with 250g yougurt and coat green prawns, chicken fillets or lamb cutlets before barbequing. Sprinkle a little piri piri powder over oven wedges before cooking and serve with sour cream. Combine 1 tbsp per 1 cup of breadcrumbs before crumbing meat, fish or chicken.


To make an easy dip combine 2tbsps piri piri powder with 300ml lite sour cream (lite gives better texture) and serve with veggie strips and crusty bread or as a topping for jacket potatoes.


PRAWNS PUNJABI STYLE

1 kg green tiger prawns – peeled but with tail left on

1 large onion – finely sliced

4 cloves garlic – chopped

1 400g can tomatoes – pureed

1/2 cup cream

1 small can coconut milk

1 tblspn lemon juice

1 tspn salt

4 tblspns oil

2tblspns chopped fresh coriander


PUNJABI LAMB SHANKS with SAAG (Spinach)


1.5 Kg Lamb Shanks- Frenched if possible, ie. the top thicker part of the shank only, trimmed.Your butcher will do this for you.


MARINADE

4 cloves garlic-crushed

200ml plain yoghurt


SAUCE

2 tblspns oil

2 large onions,finely sliced

400g can tomatoes

60ml tomato paste

1 tspn salt

1 bunch english spinach


QUICK CHICKEN CURRY

1 tblsp veg oil

1kg chicken thigh fillets cut into chunks

1 large brown onion, chopped

3 cloves crushed garlic

2 tblsp Everyday Curry Mix

3 tblsp tomato paste

2 tblsp sugar

400ml coconut cream and 1 tsp salt


RANGOON LIME CHICKEN

1kg chicken thighs diced

2 med onions – chopped

2 cloves garlic – chopped

100 ml chicken stock

1 tblspn fish sauce

1 400gr can chopped tomato

1 tblspn lime juice

3 tblspns vegetable oil

60 ml tomato paste

1 tspn salt


ROGAN JOSH

2 med onions (chopped)

1kg diced lamb

250ml plain yoghurt

1 tblspn malt vinegar

4 cloves garlic crushed

1 tblspn crushed ginger

2 tblspns oil

125 ml chicken stock

2 tblspns fresh chopped coriander

2 tblspns fresh chopped mint

1 tspn salt


SATAY CHICKEN

1kg chicken thigh fillets

1 onion

2 cloves garlic

4 tblspns lime or lemon juice

4 tblspns soy sauce

4 tblspns peanut butter (crunchy or smooth)

2 tblspns brown sugar

400ml can coconut milk

fresh coriander to serve


SEYCHELLES FISH

4 Snapper fillets, or other firm fleshed fish

2 tblspns Lime Juice

2 tblspns Peanut Oil

2 Med Red Onions– chopped

2 cloves Garlic –chopped

400ml Coconut Cream

100ml Fish or Chicken Stock, and

Salt to taste


SHAHI KORMA (LAMB OR BEEF)

1kg casserole steak or lamb, cut into cubes

2 med onions

4 cloves of garlic or 1large tspn crushed [from jar]

1″ cube of fresh ginger or 1 large tspn crushed [from jar]

½ cup almond meal

1 tblspn oil

1tspn salt

300ml fresh cream

1 & 1/2 cups chicken or beef stock


SOUTH INDIAN CHICKEN

1 kg chicken thigh fillets diced

2 tblspns oil

2 large onions finely sliced

3 cloves garlic, crushed

1 x 400g can chopped tomatoes

270ml coconut cream

1/2 cup chicken stock

2 cups green beans, frozen ones are fine


SPICY BRAISED RABBIT

1 whole rabbit

8 small pickling size onions-whole

2 cloves garlic-chopped

1 tspn salt

1 x 400ml can coconut cream

1 cup chicken stock

3 tblspns oil of your choice

2 tblspns roasted pine nuts


SPICY MEAT LOAF (S. African)

500 gr Beef Mince

500 gr Pork Mince

1 large egg

1 Med Onion finely chopped or minced

1 tspn salt

5 Chicken Livers[optional] trimmed and chopped

2 tblspns Tomato Ketchup and

Oil of your choice


SPICY MIXED DAHL

1/2 cup yellow split peas

1/2 cup red lentils

1/2 cup green lentils

2 tblspns Vegetable oil

2 med onions chopped

4 cloves garlic-crushed

1 tblspn grated Ginger

2 cans tomatoes

2 1/2 cups Vegetable stock

100ml cream

2 tblspns chopped coriander


SPICY PUMPKIN SOUP

1 small uncooked chicken

3.5kg pumpkin [whole] then skinned and chopped

(to save time and improve flavour, bake pumpkin at 200 dgr until soft)

2 large onions – chopped

2 large potatoes – chopped

4 sticks celery – chopped

3 tblspns oil

3 x 400ml – cans coconut cream

4 litres water

6 tspns salt

Freshly chopped parsley for serving.


SPICY VEGETABLES

Any vegetables of your choosing can be used for this dish, but remember the root vegetables must be put in first, and later the greens.


2 tblspns oil

1 large onion

2 med potatoes [pontiac or desiree]

1 large carrot

1 x 400g can tomatoes

1 small can coconut cream

1 tspn salt

Half a cup water

1 cup green beans

1 cup broccoli

1 cup shredded cabbage

2 tblspns fresh chopped coriander


SPINACH & PUMPKIN CURRY

2 tblspns Peanut oil

2 med onion sliced

2 cloves garlic-crushed

800g peeled, diced butternut pumpkin

1/2 bunch English spinach chopped

300ml cream

1 tspn salt

2 tblspns chopped coriander

¼ cup flaked almonds toasted


SRI LANKAN CHICKEN

1 kg chicken thigh fillets cubed

3 tblspns Lemon juice

1 med onion chopped

4 cloves garlic minced

1 tblspns oil

2 tblspns Tomato Paste

1 tsp salt

400g Coconut Milk

200ml chicken stock

Fresh chopped coriander to serve


TANDOORI MIX

1 kg Boneless Chicken Thigh Fillets, or 1kg Lamb Cutlets or 1kg Green Prawns

500gr Thick Set Greek Style Yoghurt

1 tblspn Lemon Juice

1tspn Salt, and

Oil for cooking


THAI CHILLI

(All white meats, and seafood, great with Pork)


Stir fry’s have become very popular mainly because they are easy to prepare and the fact that they are healthy. The better cuts of meat work best as they take very little cooking.

WE SUGGEST 2 TBLSPNS STIR FRY MIX TO 500G OF MEAT.


Place 1/4 cup of oil in a bowl along with 2tblspns of stir fry mix, add 500g of finely sliced meat, mix until meat is well coated. Spray a wok with oil, heat then add the meat and any juices from bowl, stir fry until meat Is still a little pink. Remove from wok leaving behind juices, set aside whilst cooking your vegetables.


Add a little more oil to wok if needed, stir fry the vegetables until cooked but still crisp. During this process add any extras you’ve decided to use, here are a few suggestions.


2 cloves garlic, chopped

2 tspns. fresh chopped ginger

1 tblspn Fish Sauce

1 tblspn Lime juice

Salt to taste.


Finally add the cooked meat and cooked noodles if using, stir through to warm . Before serving sprinkle with a handful of chopped fresh coriander leaf. For Barbequing combine oil and mix as above, add meat, & coat well. Refrigerate for 1/2 hr before barbequing.


THAI RED CHICKEN CURRY

Mix up curry paste according to recipe on pack. Heat 2 tblspns oil in deep sided pan or wok. Sautee 1 med red onion, sliced until glace looking. Add curry paste and 1 cup chicken stock. Thinly slice 800gr chicken boneless thigh fillets, and add to pan, stir to combine and Simmer covered for approx. 40 mins. until chicken is tender. Finally add 1 cup coconut cream and one cup mixed veggies of your choice (ie. Bean, peas zucchini) simmer 10 mins more uncovered.


THAI STYLE FISH

1kg firm fleshed fish

1 large onion chopped

4 cloves of garlic, or 1 tspn crushed from jar

1″ cube of ginger

400ml can of coconut cream

Salt to taste

1/2 cup of chicken stock

1 tblspn lime juice

Fresh coriander


TIBETAN LAMB CURRY

1 kg Lamb leg meat – cubed

2 large Onions – sliced 300 ml plain Yoghurt

2 large Tomatoes – chopped

2 cups Chicken Stock

2 tblspn oil

12 small new potatoes – pre-boiled

1 tblspn Soy Sauce

Salt to taste


(Marinate 4 hrs or Overnight. Cooking time 1.5 hrs)


VIETNAMESE CHICKEN CURRY

1 kg Boneless Chicken Thigh Fillets

1 Med Onion – finely sliced 350gr Sweet Potato

1 tblspn Sesame Oil

1 tspn Sugar

1 tspn Salt

2 cups chicken Stock 400ml Coconut Cream and

1 tblspn Chopped Fresh Coriander Leaf


ZA’ATAR

A Middle Eastern Herb & Spice Blend traditionally served on Lebanese bread that has been painted or sprayed with olive oil, then sprinkle with za’atar, cut into wedges and put into the oven for 5 – 10 mins until crisp and serve with dips and nibbles. Also great with Turkish bread split down the middle first, sprayed with oil, sprinkle with za’atar and grill the top only.


Try rolling lamb kebabs in za’atar before grilling or barbequing and serve with hummus. Alternatively use za’atar anywhere you would use mixed herbs ie. Homemade pizzas, rissoles, spag bol, lamb meatballs, casseroles or even sprinkled over salad.













Ingredients - What You’ll Need

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