Magellan spice recipe collection

Portuguese BBQ Chicken


1 tablespoon     Magellan spice
1/2 clove           Garlic
1 teaspoon         Salt
2 tablespoons   Olive Oil
1 tablespoon      Red Wine Vinegar

  • Mix all ingredients and marinate chicken for at least 10 minutes, but no longer than an hour.
  • Grill or pan fry until cooked, showing caramelisation but still juicy.
  • Serve with a little marinade on the side with salad or rice pilaf.


Vindaloo gravy


6 whole                   Dry red chilies (optional for extra heat)
1 ½ tablespoons   Magellan
2 teaspoons            Saracen
100ml                     Vinegar
50g                          Tamarind pulp
6 cloves                  Garlic
1 tablespoon          Ginger
1 tablespoon          Sugar
1 teaspoon              Salt
2 tablespoon          Coconut oil
1 sprig                     Curry leaves
1 teaspoon              Black mustard seeds
4                               Onions-sliced
2                               Tomatoes-diced
2 cups                     Water

  • Blend chilies, spice blends, vinegar, tamarind, garlic, lime juice, sugar and salt to produce a “masala” spice paste and use to marinate 1 kg of your favourite meat or poultry and reserve in the fridge.
  • Heat coconut oil in a heavy pan, add mustard seeds and curry leaves, these should pop and crackle then follow with the onions, cooking gently until soft and then increasing heat until lightly golden brown.
  • Add marinated ingredients and cook briefly until fragrant taking care not to burn mixture, then add tomatoes and water, bring to a simmer and simmer until gravy is rich and reduced and meat is tender.


Piri Piri Marinade


100ml                Olive oil
1 teaspoon        Hot red chili – chopped
1/2                     Red capsicum – roasted and peeled
3 cloves            Garlic – crushed
1/2                     Lemon – zest and juice
20ml                  Brandy
2 teaspoons      Magellan
1 teaspoon        Salt
1/2 teaspoon    Sugar
Pinch                 Dry oregano
1/4                     Bay leaf – crumbled

  • Place all ingredients in a saucepan and stand in a warm place for 10-15 minutes to infuse – do not over heat.
  • Blend until fine and store in a jar until required.
  • Marinate preferred protein in half the spice paste (overnight is best) reserve remainder as a condiment, basting and/or finishing.
  • In the case of ribs or large pieces of chicken, cover and bake in a low oven until tender.
  • Transfer to a charcoal grill, basting and turning until the meat is tender, glazed and richly brown.
  • Brush or drizzle item with reserved marinade just before serving.


Spicy Lemon and Chick Pea Dip


150ml              Olive oil
2                       Spring onions – chopped
2 cloves           Garlic- chopped
2 teaspoons    Parsley – chopped
1 teaspoon      Oregano – chopped
2 teaspoons    Magellan spice blend
1 cup                 Cooked chickpeas
1 teaspoon       Salted capers
½                      Preserved lemon – rind only, chopped
½ cup              Water
2 teaspoons    Brown sugar
1 teaspoon       Salt flakes
1 teaspoon       Red wine vinegar
½                      Lemon – juice only

  • Sauté spring onions in a third of the olive oil until soft, add garlic and herbs and cook until fragrant then add Magellan spice blend and fry briefly.
  • Add chickpeas, coat well with spices, add capers and preserved lemon, followed by water, bring to a simmer, add salt and sugar and cook until a rich sauce coats chick peas.
  • Blend to a smooth puree with vinegar and lemon juice and when cool add remaining olive oil and mix well in blender until smooth and emulsified.
  • To serve finely chop some extra capers and spring onions and fold through for added texture and flavor.


Prawns in Hot and Sour Coconut Gravy


1 ½ tablespoons    Magellan
2 teaspoons            Saracen
50ml                        Vinegar
50g                           Tamarind puree
1/2                            Fresh lime – juice of
6 cloves                   Garlic – minced
1 tablespoon           Ginger – finely grated
1 tablespoon           Sugar
1 teaspoon               Salt

500g                        Prawn tails – peeled and deveined

2 tablespoons       Coconut oil
2 sprigs                  Curry leaves
1 teaspoon             Black mustard seed
1 teaspoon             Green chili – finely chopped
3                              Onions – sliced
2                              Tomatoes – diced
1 cup                       Water
1 cup                       Coconut cream

  • Combine spices, vinegar, tamarind, garlic, ginger, lime juice, sugar and salt to produce a spice paste.
  • Heat coconut oil in a heavy pan, add prawns and fry quickly until they start to change colour, drain, remove and reserve, leaving coconut oil in the pan.
  • Reheat the pan and when hot add the mustard seeds and curry leaves, these should pop and crackle then follow with the onions, cooking gently until soft and then increasing heat until lightly golden brown.
  • Add spice paste and cook briefly until fragrant, taking care not to burn mixture, then add tomatoes, water and coconut cream, bring to a simmer and cook until gravy is rich and reduced, then add prawns and cook very briefly.
  • Check seasoning and serve immediately with steamed rice, fresh coriander and wedges of lime if required.

NOTE:  This recipe can be prepared as a vegetarian dish by substituting large cubes/fingers of eggplant for the prawns