Saracen spice recipe collection

Spiced Yogurt Marinade


3 teaspoons           Fragrant spice
1 teaspoon             Saracen spice
1 cup                       Yogurt – drained
1 tablespoon         Onion – finely grated
1 clove                   Garlic – minced
1 teaspoon            Ginger grated
1 tablespoon        Coriander leaves – chopped
1 teaspoon            Salt flakes
1                             Lemon – juice only

  • Combine all ingredients and marinate items for grilling/roasting


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.


Lamb Kofta Kebabs


600g                   Lamb mince
80g                      Leeks – about 1/2 – finely chopped (or Spring Onion)
1 clove                 Garlic – crushed
1 tablespoon      Maldon sea salt
1 teaspoon          Ground black pepper
4 tablespoons    Saracen spice

  • Combine all ingredients and mix well
  • Shape into patties or sausages and grill


Spiced “Labneh” – Yogurt Cheese


500g                   Greek yogurt – drained from 1kg
1 clove                Garlic – finely grated
1                           Spring Onion – finely chopped
1 teaspoon         Fresh red chili – finely chopped
1 teaspoon         Oregano – finely chopped
1 teaspoon         Mint – finely chopped
1/2 teaspoon     Salt
2 teaspoons       Saracen spice

  • Place yogurt in a muslin or chux lined bowl and drain overnight
  • Add garlic and spring onion to “labneh” with seasonings

Note:   Can be rolled in extra chopped herbs and stored under olive oil – best prepared the day before


Cous Cous with fresh Herbs and Preserved Lemon


250g                   Cous Cous
10g                     Salt
50ml                  Olive Oil
50g                     Butter
350ml               Boiling Water

1 teaspoon        Saracen spice
3                         Spring Onions – finely chopped
1 clove               Garlic – minced
1 tablespoon     Mint – shredded
1 tablespoon     Coriander – shredded
1/4                      Preserved Lemon – shredded

  • Place cous cous in a heat proof bowl, add oil, salt and butter and cover with boiling water, stir well and leave to stand and absorb (about 10 minutes)
  • Fluff up with a fork and stir through herbs, onion, garlic, lemon and spice


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


Zucchini Pancakes


750g                  Zucchini – grated
2 teaspoons     Salt
2 teaspoons    Saracen spice
1/2 teaspoon  Cayenne pepper
1  small             Onion – chopped
1 clove              Garlic – crushed
1/2 cup             Flat leaf parsley – shredded
1/2 cup             Mint – shredded
4                         Eggs
3/4 cup             Self Raising Flour

  • Sprinkle grated zucchini with salt and allow to stand for 20 minutes
  • Squeeze zucchini to remove excess moisture and mix with all other ingredients, except oil
  • Brush a hot grill or frying pan with a little oil, spoon mixture to make pancakes about 7cm across
  • When lightly golden brown, turn pancakes over and cook until same colour
  • Repeat until all mixture is used up
  • Serve warm or at room temperature