Indian Spice Rubbed Lamb / Chicken / Beef

Indian Spice Rubbed Lamb

This is a super tasty spice rub mix, perfect to keep in a bottle in the pantry or mix as needed. I have included the measurements for an immediate dinner use and also a larger amount to prepare and save for later. 

It is fragrant and the heat can be controlled by you – if you like it mild – reduce the cayenne pepper, or add more if you like a bit of heat. The amount I have mentioned, I think, makes it flavoursome but not too hot.

It is based on a Nigella recipe and I have used it to spice up lamb chops, lamb steaks, butterflied chicken breast fillets and beef steaks.

Once you have made the rub mixture, it is patted onto the meat and you  cook your steak / chops in the usual way.  The rub cooks to a delicious crust and is a quick way to jazz up a mid-week dinner with almost no effort.  

I have also dusted the spice rub onto raw chops, popped them in a freezer bag, defrosted and cooked them a week later and they were equally good.   Let me know how you cooked this!

Nigella recommends to avoid cooking the chops on too high a heat – you don’t want burnt spices and smoke – patient cooking will reward you with aromatic smells wafting from your kitchen. Yum.

And … if you don’t have time to make the spice rub, Nigella says

3 teaspoons of Madras Curry powder (which is a mild, fragrant turmeric mixture)combined with ½  teaspoon of salt will also work …

Indian Spice Rub  for the meat of your preference (as a guide – this is enough for 8 lamb chops - using about 1/2 teaspoon of mix per chop - approx)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper -   this makes it mild/medium.  Adjust to your preference

½  teaspoon salt  OR   1 teaspoon Sea Salt flakes  -  Nigella uses much more, but I think this is plenty.

Your choice of meat -   eg   8 lamb chops (trim off the fat)  OR  12 small lamb cutlets (trim off the fat)

Tiny splash of oil for cooking

Combine all the spices and salt in a wide shallow bowl. 

Dust the meat pieces with the spice mixture and pat into the meat.

Warm a small amount of oil in a frypan and cook the meat as usual.

Chops will be burnished with a coating of the dusted spice rub.

Serve with lots of steamed veges or salads and maybe a small dollop of yoghurt mixed with mint.

And    …

Indian Spice Rub – Pantry Ready Quantity    to have ready in a bottle (just be sure to name it!)

I have included the teaspoon and the tablespoon measurements – use whichever you prefer

                               4 Teaspoons = 1 tablespoon using Australian Metric system

10 teaspoons ground coriander   = 2 ½ tablespoons

10 teaspoons ground cumin         = 2 ½ tablespoons

10 teaspoons ground ginger         = 2 ½ tablespoons

5 teaspoons ground cinnamon    =  1 ¼ tablespoons

2 ½  teaspoons ground cloves

2 ½  teaspoons cayenne pepper -   this makes it mild/medium.  Adjust to your preference

5 teaspoons  salt  OR   10 teaspoons Sea Salt flakes    OR  1 ¼ tablespoons salt 

OR   2 ½ tablespoon Sea Salt flakes  -   Nigella uses much more than this, but I think this is plenty.

Measure spices into separate bowls (refer Tips and Hints)

Combine all the spices and salt in a bowl. 

Pour into an airtight bottle, label and store in a dark pantry.

Shake the bottle well prior to using to evenly distribute the spice and salt mix.

Tips and Hints:

When making large quantities of spice mix:

Get all your spices out prior to starting.  Check you have enough of everything for this quantity.

Write down the name and amount of each spice – ie if you decide to mix using the tablespoon measurements provided – write down eg 2 ½ tablespoons cumin etc etc.

Cross off as you go. 

Because you will need the 1/2 teaspoon, the  1 teaspoon and the 1 tablespoon spoons – keep them on different areas of your bench  or even place them on a piece of paper detailing ¼ , ½  etc etc.

Measure the spices into individual bowls during the measuring process.

Only combine them at the end when you are confident the amounts are correct.

It is much easier to re-measure the ginger from a single bowl than after it has been tossed all together.

I know it sounds pedantic – but  I have learnt from experience  (!!!)– someone will interrupt you with a question halfway through or the phone will ring  …  and some days  …  counting 1, 2 , 3  is really, really, really hard.

This method really only takes a minute to set up but it will save you – it is shattering to realise you picked up the wrong spoon and the combination then is totally out of whack. 

So, do whatever works best for you – and every time you reach for the bottle of your fragrant spice mixture to rub onto the meat, enjoy the aromas and ......   smile!   – dinner is almost ready!

Enjoy – Colleen

Alaskan Nachos

Alaskan Nachos

This cool dip has been a family favourite for years.  

Although we never ate it in Alaska! There is something 

completely addictive about the classic combination of 

refried beans, fresh tomato, shallots, and lemony lime 

avocado topped with the cold, oozy sour cream spiked 

with chilli.  Half the pleasure is in the family battle to 

scoop up your favourite layers with the crunchy corn chips.  

It is great to share if the family is craving something a little 
‘bad’ and it is a great way to get the troops to the weekend table 
and share the events and dramas of the day.  

There is a good serving of 3 different vegetables with the option of using low fat sour cream and beans.

If you are searching for a crowd-pleasing ‘bring a plate’ dish  – this is perfect.  It can be made in advance and just needs to be topped with the sour cream layer prior to serving.  

The dip will be cleaned up in record time by all ages! 

Ingredients

1  tin Refried Beans  (approx. 400 grams)

2  large avocadoes – skinned, pitted and mashed  to a medium consistency (not runny)    
with
Juice of 1 lemon or 1 lime – your preference (put juice in a jug, add slowly – may not need all the juice)

3 medium tomatoes – very finely diced. 

It is important to squeeze out as much juice as possible from the diced tomatoes. I use a clean “Chux cloth” and squeeze firmly but not so hard that you only have pulp - you still want small pieces of tomato flesh.  
If you add excessively oozy tomato juice to the dish it will make it soggy later.

1 long stalk of green shallot – very, very finely sliced into thin slivers.  (Or, could use fresh chives)

1 tub of Thickened Light Sour Cream.  Regular is too runny.  (I think a tub is approx. 180 -200 ml??)

Chilli powder  (start with ¼ teaspoon and adjust to your taste)      And for chilli fans - chopped fresh chilli

Parsley – finely chopped – approx. - leaves from 1 -2 stems  or Fresh Coriander leaves

Packet of Corn Chips.  These scoop up the mix, so buy good quality strong chips – not thin or crumbly

Method

Use a serving plate about dinner plate width with approx. 2cm lip. 

Dip can be made a few hours ahead of serving. Keep the sour cream layer separate until ready to serve.

Spoon the Refried Beans onto plate but not right to the edge (this makes scooping easier later). 

Press down but don’t press this layer down heavily. It is easier for scooping if beans are not flattened but have a bit of lightness so they can be scooped up with the other layers.

Then the Avocado mashed with the lemon or lime juice is spooned over beans, allow edge of beans to show

Scatter the squeezed diced tomato and finely sliced shallot slivers together over the avocado

Mix Chilli Powder through the Sour Cream (use amount preferred - to your taste preference).  
Don’t layer  onto dip yet.  Keep in a separate container. Chill until ready to serve.

Keep the plate of dip (loosely covered) and the prepared sour cream - in the fridge until ready to serve. 


Just before serving: 

spoon over the Sour Cream mixture

then sprinkle with parsley and shake of chilli (if desired). 

Non-spicy Option – a shake of paprika instead

Serve with corn chips around edge of plate or serve corn chips in a separate bowl if you prefer.

                                                                           Enjoy     –     Colleen

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Asian chicken, cucumber, coriander and chilli salad

This is the perfect dish to impress family and friends over the summer months when you are asked to bring a dish to share.  Could even be tasty enough to include in a Christmas lunch with seafood and Asian inspired buffet.

Ingredients

600g chicken breast
200ml coconut milk
3 tbsp grated palm sugar
3 tbsp fish sauce
2 telegraph cucumbers (any cucumber will work)
2 long red chillies, sliced thinly on the diagonal
1 bunch of picked coriander leaves
2 green spring onions, sliced thinly on the diagonal
1 lime juiced
1/3 cup roasted salted peanuts roughly chopped

Method

Combine coconut milk, palm sugar and fish sauce in a wide shallow pan.  Add chicken to the cold liquid and bring to a gentle simmer.  Cook for 15 - 20 minutes turning the chicken breasts for even poaching.  Leave immersed in liquid for 30 minutes.  You can leave in placing liquid overnight if you have started this the day prior.
Remove chicken to a board and with two forks shred the meat.
Return poaching liquid to the stove, bring to the boil and then simmer for 10 minutes or until slightly reduced.  Set aside to cool.
Using a vegetable peeler cut the cucumber into long thin ribbons place on a platter then add the shredded chicken.  Top with chilli, coriander and green spring onions.
Take 1/3 cup of the cooled reserved poaching liquid and add the lime juice.  Drizzle over the salad.
Toss gently to combine and sprinkle peanuts over the the salad.

Tips n Hints

Looks great if you can source a banana leaf to line the platter.
Like Fast Ed advised from Better Homes and Gardens, rub some oil onto your fingers before chopping the chilli, to prevent the burning sensation on your fingers.

Mama Marmalade