Recipes
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Caribbean
Meat Loaf Pollo al
Rosmarino
Bush
(Outback) Lemon Myrtle Curry
Moroccan Lamb Prawn Curry
Quick
Summer Pasta Piri
Piri Mushrooms
Spaghetti alla Nonna Maria
Dukkah
Honey Chicken Wings
Char Masala Chicken Village Style
BBQ North African Style
Gourmet Chermoula Beef
BBQ North
African Style
(Servers
4)
Ingredients:
4
Porterhouse Steaks (or 8 Lamb Chops or 4 Chicken Breasts) Salt and
Pepper to taste
2
tablespoons Balsamic Vinegar or Cream of Balsamic, 2 tablespoons of
virgin olive oil
2
Tablespoons of Whittingtons Ras El Hanout or Whittingtons Harissa, 2
Tablespoons of Shiraz Red wine.
Serve
with Couscous or Rice or Mash Potatoes.
Method:
In
a bowl add 2 tablespoon of Whittingtons Gourmet Ras El Hanout,
2
tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive
oil and 2 tablespoons of Shiraz red wine,
gently combine all the
ingredients into a paste. Brush over lamb chops or chicken breasts or
steaks,
leave the meat in the fridge for 20 minutes or longer.
Cook
on a BBQ or pan fry. Serve with couscous, or rice, or mash
potatoes and Greek style yogurt.
Tip:
Use less or more Ras El Hanout if you prefer a milder or a hotter taste.
Beef or Chicken with Gourmet Chermoula
(Serves 3 to 4 )
Ingredients:
Half
Kilo of tender beef or chicken breast cut in strips. 1 to 3 teaspoons
of Whittingtons Gourmet Chermoula
1
large onion, 1 clove of garlic, half lemon juice. 3 to 4 tablespoons of
olive oil.
A bunch of fresh coriander chopped to taste.1 tablespoon of
Whittingtons Spicy Cranberries. Salt to taste.
Method:
Slice
some beef or chicken in very thin strips, about 10 cm long by 1 cm
wide.
Heat sufficient oil in a frying pan, sauté the onion and garlic.
Remove the onions and garlic from the pan and set a side.
Heat some oil, once hot add the meat & seal all sides,
sprinkle with Whittingtons Gourmet Chermoula.
Caution: Add a bit
at the time until you are happy with the spicy heat of Chermoula,
remember you can add to food but cannot take away.
Stir fry the meat for a few minutes, add the onions garlic and lemon
juice stir fry for an other minute.
Remove from heat and add a tablespoon of Whittingtons Cranberries,
chopped coriander mix and cover, leave for 3 minutes.
Serve with mash potatoes, rice or pasta. A spoonful of Greek yogurt
cools the palate.
Chermoula
is spicy and hot, a unique taste for the connoisseur palate.
Chili
Mushrooms
Serves
2
Ingredients
8 Flat
mushrooms, 125ml Olive
Oil, 1 tablespoon Balsamic Vinegar,
1 tsp Whittingtons Crushed Chili, 1
tsp
Whittingtons Mixed Herbs,
1˝ tsp
Whittingtons Garlic Granules, 3 tablespoon hot water.
Soak
garlic granules in hot
water for 10 minutes. Drain.
Combine
olive oil,
garlic, vinegar, chili and herbs
in a jar.
Shake well
to mix. Drizzle 1 tablespoon oil mixture in a heated
skillet.
Place
mushrooms, stalk
side up, in the skillet. Brush
liberally with oil.
Cooking
Cook for 4-5 minutes on
stove. Turn
Mushrooms over and cook,for a further 4-5 minutes.
Add more oil if mushrooms stick.
Ingredients
1 Chopped Chicken, 1˝ tablespoons Whittingtons
Onion
Flakes or 1 large onion,
1 clove garlic, 2
tsp. Whittingtons Rajah Madras Curry,
1
Whittingtons Bay Leaf,
1 medium carrot Stock 4 tablespoons of
oil.
Method
Finely chop the garlic.
Dice the onion or soak
the onion flakes in water for 10 mins.
Drain before using.
Heat 2
tablespoon of oil in a frying pan. Add the
onion
and garlic and saute till golden.
Add bay
leaf,
chopped carrot & curry powder.Cook for a few
minutes then put in casserole dish.
Add remaining oil to the frying pan
&
fry chicken pieces until brown.
Place the chicken with the other
ingredients in the casserole dish.
Add
stock to cover the chicken & cook in a moderate oven until
tender.
Serve
with
rice.
Tip: Use Whittingtons Lemon Myrtle Curry for a
different
flavour.
Green Beans With Ginger
Serves
4
Ingredients
400g of green beans, 1 clove
garlic 2 tablespoon Olive
Oil,
1 tablespoon Whittingtons
Ground Ginger,
1˝
cup
stock or water> Few slivers
toasted
almonds.
Method
Finely chop the
garlic.
Dice the onion or
soak the onion flakes
in water for
10 minutes.
Drain
before using.
Top
and tail beans,
removing strings if necessary.
Cooking
Saute onion and garlic. Add beans.
Heat oil in shallow pan
Stir and turn them in the oil for a few minutes. Add ground ginger,
stock or water. Cover with a lid & simmer gently for 5-7
minutes.
Sprinkle with toasted almonds.
Taco
Serves
4
to
6
people
Ingredients
1˝
tablespoons Whittingtons Onion Flakes or 1
large onion 500g
beef mince
2 dessert spoons tomato paste 2 teaspoons Whittingtons Mexican Chili Seasoning
1 or 2 Whittingtons Bay Leaves
Method
Dice
the
onion
or
soak
the onion flakes in water for 10 mins. Drain before
using.
Cooking
Saute
in a little oil until transparent &
soft.
Add
mince and other ingredients.
Cook for 20 minutes. Add a
little stock or water
if too dry.
To make it hotter add more
Mexican Chili
Seasoning, oregano, chili & garlic.
Vegetarians
can use red pinto beans instead of
meat.
Serve in
Taco shells with grated cheese & chopped
tomatoes.
Caribbean Fish
For 4 to 6 people
Ingredients
1 Kg
Fish fillets (cod or snapper), cut in
pieces and seasoned.
3 tbsp.
Vegetable oil, 1 sweet Pepper sliced,
Parsley for
garnish, 1/4 cup sliced
Carrots, 3 tbsp. Cornflour,
1/2 Lt.
Chicken
stock, 1/2 Lt dry White wine,
Salt and
Whittingtons Pepper Mill Blend
to taste, 1 tsp.
Whittingtons
Paprika,
4
medium
ripe
Tomatoes, chopped in wedges,
2
tablespoons
of Whittingtons Caribbean Seasoning
Method
Heat oil in
a frying pan add
sliced peppers, tomatoes and carrots (cook until carrots are gold.)
Blend in cornflour until smooth.
Gradually stir in chicken stock,
then wine
and Whittingtons
Caribbean seasoning. Stir
constantly
until thickened.
Season with
Whittingtons Australian Sea
Salt and pepper mill blend and set aside.
Arrange fish fillets in baking
dish. Pour sauce over fish,
sprinkle
with paprika and bake in
a preheated oven at 180 C (350*F) for 30 minutes
or until fish is cooked. Finish
cooking fish fillets on
stove until fish flakes easily.
Sprinkle with paprika and
garnish with parsley. Serve on a bed of steamed rice.
Caribbean Hot and Spicy Meat Loaf
For 4 to 6 people
Ingredients
375 grams lean mince
Beef and 375 grams of mince pork,
2 teaspoons
Whittingtons Mustard Powder,
1 tablespoon of
Whittingtons Caribbean Seasoning,
1 Egg, lightly
beaten, 2 teaspoons salt, 1/4 tsp.
Whittingtons
Thyme Leaves, 1/2 cup Bread crumbs
1 Celery stalk,
chopped finely, 1/2 tsp. black pepper, 1/2 cup evaporated milk,
1 tablespoon of
Whittingtons Spicy Cranberries.
Method
Combine beef and pork
with seasonings, add bread crumbs and Spicy Cranberries and mix well.
In a
separate bowl, beat one egg lightly and combine with milk.
Add to beef mixture,
and mix well.
Pour into well
greased oven proof dish and sprinkle with bread crumbs.
Bake at 175 C (350
F.) degrees for approximately 45 minutes.
Serve with roast
potatoes or mash potatoes A fresh cucumber salad makes a tasty side
dish.
Tip: You can use
chicken mince instead of pork.
Bush (Outback) Lemon
Myrtle Curry
(Serves 4 to 6)
Ingredients
Half Kilo Lamb
fillet diced, (or use Kangaroo
or Mutton),
1˝ tablespoons
Whittingtons Onion Flakes or 1 large onion, 1
clove garlic,
2
tablespoons Whittingtons
Lemon Myrtle Curry, 2
Whittingtons Bay Leaf,
1
teaspoon
of Whittingtons Australian
Seasoning,
2 medium carrot,
10
mushrooms, 2 Whittingtons
Cinnamon
Quills,
3 large
potatoes diced in 1 cm squares 1Lt
of chicken stock (enough to cover the
meat),
4 tablespoons of
oil. Salt & Pepper
to taste.
Method
Finely chop the garlic. Dice the onion or soak the
onion
flakes in water for 10 mins.(drain
before using).
Heat 2 tablespoons
of oil in pan. Add
the onions and garlic and saute till
golden.
Add bay
leaves, chopped carrots, mushrooms, potatoes,
Australian
seasoning & curry powder.
Cook for a few
minutes then put in
casserole dish.
Add
remaining oil to frying pan and seal the meat
pieces until brown.
Place the meat
with the other ingredients in the
casserole dish
add stock to cover the meat, cook in a moderate
oven until tender (or on a gas stove).
Serve with rice.
Tip: This is a mild curry add chilli to make it stronger.
Moroccan
Lamb
Serves 4
Ingredients
8 lamb shanks or 4 lamb
fillets, 1
onion diced, 2 cloves garlic crushed
3 tablespoons Whittingtons Moroccan Spice, 3 medium diced
carrots, 1 tin of peeled
tomatoes diced (450g), 500ml of chicken stock, 4 tablespoons
of
olive oil, half juice of
a lemon. 250g of pitted prunes. Garnish with fresh parsley. Salt &
Pepper to taste.
Method
Crush the garlic.
Dice the onion. Heat 4
tablespoons of oil in a pan.
Add the onion and
garlic and saute
till golden. Add diced carrot, lemon juice,
one tablespoon of
Whittingtons
Moroccan Spice.
Brown the lamb shanks, cook
for 10
minutes.Transfer to an oven proof dish, add the tin tomatoes,
the chicken stock and 1 tablespoon of Whittingtons
Moroccan
Spice.
Cover with foil and bake for two hours at 160 degree (Celsius)
in a
pre-heated oven,
add the pitted prunes cook for further 20 minutes.
Serve with
rice or couscous.
If using Lamb fillets reduce cooking time to 1 hours 20 min.
Prawn Curry
For 4 to 6 people (medium strength)
Ingredients
750g prawns (shelled and cleaned), 4 tbsp. Olive oil
1 packet Whittingtons Saffron Strands
1 tsp. Whittingtons Coriander Ground
1 tbsp. Whittingtons Australian Seasoning, 1 fresh chopped
Chilli
2 tbsp. Whittingtons Exotic Indian Mild Curry
1 tsp. Whittingtons Ginger Ground and 2 cloves of
Garlic (crushed), 1 Onion (finely chopped)
1 Whittingtons Cinnamon stick, 500g tin tomatoes
1 Lemon (juice and zest), 4 tbsp. fresh chopped Coriander
1 tin Coconut cream or
stir in a
medium Greek yogurt
Method
1. Mix
together
coriander, Australian seasoning, ginger,
chilli
and curry
powder, make into a paste with a little water.
2. Crush the saffron strands, 3. Heat the
oil in a fry
pan and
saut the prawns add the saffron (do not
overcook).
Season
with salt and
cracked pepper. Drain and set aside.
In the same pan gently fry the onion and garlic until golden brown.
4. Stir in the spice paste and cook for a minute or so before adding
the
tomatoes.
Add 300ml hot water. Squeeze in
the
lemon
juice
and
zest, coconut cream and simmer gently until thickened.
Remove the cinnamon stick. ( If using yogurt, add the yogurt 5
minutes before
cooking is completed )
5. Add the prawns and toss through. Serve on top of
steaming hot rice and
garnish with
chopped coriander leaves.
Pollo al Rosmarino
(Chicken
with Rosemary and
Mustard)
Serve 4 to 6
Ingredients
8
Chicken
thigh (or 12 drumsticks)
1˝ teaspoon Whittingtons Rosemary
2 cloves garlic, crushed.
2 capsicum (any colour), 1 tablespoon of honey,
1 eggplant (medium), 1 large onion, ˝ lemon juice.
1 tbsp of Perth's Australian Coarse Mustard
(or Whittingtons Gourmet Australian Mustard)
1 tbsp of Perth's Grainy Wine Mustard
(or Whittingtons Gourmet Red Wine Mustard)
2 medium carrot (finely diced)
2 large cups of white wine (500ml)
Chicken Stock, 4 to 6 tablespoons of extra virgin olive oil.
Method
Crush the garlic. Dice the
eggplant.
Burn the skin off the capsicum on an open stove, then peel off burned
skin under
cold water, slice in strips of 1 cm thick and remove seeds. Heat
the oil in a casserole dish.
Add
garlic, carrots and finely sliced onion, saut till golden.
Increase heat and add chicken.
Cook for a few minutes add
Whittingtons Rosemary & mustard simmer for 5 more minutes.
Add the sliced capsicum
and
the eggplant, the lemon juice and the honey.
Add wine and stock to cover.
Cook
in a moderate oven until tender or cook gently on a stove.
Serve with rice or polenta.
Tip: Use mushrooms, potatoes,
onions or whatever veggies are in season.
Piri Piri Mushrooms
Serves 2
Ingredients
10
Mushrooms, 125ml of Extra
Virgin Olive Oil, 1 tablespoon of Balsamic Vinegar,
1˝
teaspoon
of
Whittingtons Garlic Granules, 1 teaspoon of Whittingtons
Mixed Herbs, 1 teaspoon of Whittingtons Piri Piri
Method
Cut
Mushrooms
in
quarters.
Soak
Garlic Granules in one tablespoon of hot
water for 10 minutes.
Drain,
combine
olive
oil,
garlic,
vinegar, Piri Piri and herbs in a jar let it
rest for 10 minutes,
shake
well
to
mix,
drizzle
3 tablespoons of oil mixture in a heated pan, add
the mushrooms.
Lower
the
heat
and
stir
gently. Cook for 5 to 7 minutes, add more oil if
mushrooms stick.
Serve
with
a
slice
of
lemon as a side dish.
For
a
main
dish
serve
with rice or mash potatoes
Quick Summer Pasta
Serves 4
Ingredients
1 teaspoon of Whittingtons Smoked Paprika, 2
tablespoons of
Whittingtons Sweet Paprika,
1teaspoon
of
Whittingtons
Sumac,
1
small chilli finely sliced, 1 tablespoon of
Whittingtons Savory herb,
1
teaspoon
of
Honey,
half
lemon juice, 1 large onion finely diced, 1
clove of garlic crushed, 250g lean bacon cut in small strips,
10
sliced
mushrooms
5
tablespoons
of Extra Virgin Olive Oil, 500g of pasta
(any type to taste), 250 ml of white or red wine.
Method
Start
by
heating
enough
water
in a pot for cooking the pasta (follow the
instruction on the pasta packet).
Heat
oil
in
a
pan
add garlic, chilli, onion and saute until golden brown.
Add Sumac, Paprika, Bacon, Honey and Mushrooms
Cook
for
5
to
7
minutes. Add the wine slowly, add the Savory herb &
lemon juice. Simmer gently.
Once
the
pasta
is
cooked
drain and add to the sauce. Mix it together, remove
from heat.
Serve
topped
with
Parmersan
or
fresh sliced bocconcini (mozzarella) cheese.
For
those
on
a
diet
use Greek yogurt instead of cheese.
Spaghetti alla Nonna Maria
Serves 4 to 5 people
Ingredients
125ml. Extra Virgin Olive oil,
500g
Spaghetti
Half teaspoon Whittingtons Chilli Powder
2 cloves of Garlic (crushed), 1 Onion (finely chopped)
1teaspoon of Whittingtons Savory Herb
1
tablespoon
of Whittingtons Parsley Flakes, 1 glass of White Wine
6 small to medium Zucchinis, 30g of Butter, 1 Egg yolk, 50g of Parmesan
or Grana Padana grated.
Method
1.
Gently fry the onion and garlic in olive oil and butter until golden
brown.
2. Add
the
circular sliced zucchini and 1 glass of white wine cook, for around
30 minutes
or till firm to taste, season with salt and pepper.
3.
Add
the cooked and drained spaghetti, stir until all combined with
zucchini, add
the egg yolk and stir quickly, remove from fire, add parmisan cheese
and serve.
If
you
prefer, use sliced bocconcini instead of parmisan.
Dukkah Honey Chicken Wings
Serves
4
Ingredients:
12 Chicken Wings, 1 ˝ tablespoons Whittingtons
Onion, Flakes or 1 large onion 2 tablespoons of Whittingtons Dukkah,
3 tablespoons Soya Sauce, 2-3 tablespoons olive oil, 1 tablespoon
honey, 1 clove of garlic,
1 glass of white wine, salt and pepper to taste.
Method:
Prepare onion flakes by soaking for 15 minutes in water, drain before
use or dice the onion. Heat oil in a large pan.
Add onion sauté till onion soft and golden. Add garlic Add chicken
wings & brown on both sides,
add the Dukkah stir for few times add the wine.
Mix Soya sauce & honey together then pour over chicken wings.
Turn down heat, cover for about 20 mins. Move the wings around the pan
during cooking.
If they stick add a dash of of white wine.
Serve with steamed rice & green salad and a dash of Greek style
yogurt.
Tip: You can use Chicken drumstick
Chicken / Beef Char Masala
Village Style
(Serves 4)
Ingredients:
1 Chopped Chicken or Half Kilo of Stewing Beef 2 Glass of good White
Wine,
1˝ tablespoons Whittingtons Onion Flakes or 1 large onion,1 clove
garlic, 2 tablespoons
Whittingtons Char Masala, 1 teaspoon of ground Pepper, 1 Whittingtons
Bay Leaf,
4 medium diced carrot, 4 large diced potatoes. Sufficient Chicken
Stock,
4 tablespoons of oil. Salt to taste. Optional Whittingtons Spicy
Cranberries
Method:
Finely chop garlic. Dice onion or soak the onion flakes in water for 15
mins.
Drain before using. Heat half the oil in a pan. Add onion and garlic,
sauté till golden.
Add bay leaf, chopped carrots, potatoes & Char Masala.
Cook for a few minutes then put in a casserole dish.
Add remaining oil to frying pan & fry chicken pieces or beef
until brown.
Deglaze the pan by adding half glass of white wine, wait until it
reduces the volume to half,
than place the chicken or beef with the other ingredients in the
casserole dish.
Add stock to cover the chicken / beef & cook in a moderate oven
or on a stove until tender.
Serve with rice, or couscous, or mash potatoes & a portion of
Whittingtons Spicy Cranberries.
Copyright
© Whittingtons 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012
Last updated Jan 2012 By SEB
