SPICY MOROCCAN CHICKPEA AND SPINACH INGREDIENTS 2 tbls Olive oil 120gm brown Onion, chopped 2 tsp Garlic chopped 1 Scotch Bonnet seeded and finely chopped 2 tbls SHASHEMANE MOROCCAN SPICE BLEND / RUB ½ tsp Salt ½ tsp Pepper 120 gm Tomato paste 80 gm Spinach leaves, chopped 300g cooked Chickpeas 1/2 Lemon juiced ¼ bunch Coriander leaves...
SHAKSHUKA INGREDIENTS 1 tbls extra virgin Olive oil 70 gm brown Onion, peeled and diced 5 gm Garlic crushed 1 red Capsicum, chopped 1 kg Tomatoes diced 2 tbls Tomato paste 1 Red Habanero 1 tsp Cumin 1 tsp Paprika ¼ tsp Cayenne 1 pinch sugar Salt and pepper to taste 6 eggs 1/2 tbls Parsley chopped METHOD Heat a deep,...
SHASHEMANE MOROCCAN HARISSA SAUCE INGREDIENTS 4 red Capsicums 4 red Cayennes 7 Dry red chilies 3 tbls Olive oil Salt to taste 6 cloves Garlic 1 tsp Lemon juice - 1 tsp Coriander seeds 1 tsp Cumin seeds METHOD Wash and cut the chilies into small pieces. Soak the dry red chilies in warm water for...
MATBUCHA INGREDIENTS 800 gm crushed Tomatoes 440 gm Tomato Puree 2 Red habaneros 240 gm Garlic Cloves 140 gm Brown Onion 60 ml Rice Bran Oil 2 tsp Cayenne ½ tsp black Pepper 1 tsp Salt METHOD Put the Tomato Sauce and Crushed Tomatoes Into the Pot. Pour the Tomato puree and crushed Tomatoes into the...
CHERMOULA INGREDIENTS 2 red Cayenne’s, deseeded & finely chopped 1 Lemon Juiced 1 Garlic clove, crushed ½ tbsp Cumin seeds, roasted & ground 1 tsp Coriander seeds, roasted & ground ½ tbsp Paprika ¼ gm Saffron, 50ml Olive oil, 1 tbsp fresh Coriander ½ tsp Salt ½ tsp Pepper METHOD Process all the ingredients together in a food processor....
SHASHEMANE’S WICKED MOROCCAN SPICE RUB INGREDIENTS 1 tbls Cumin seeds , roast and ground 1 tbls Coriander, seeds roast and ground 1 tsp black Peppercorns, roast and ground 1 tbls sweet Paprika 1 tsp Turmeric 1 tsp Cinnamon 1/2 tsp aPimento 20 threads Saffron, finely broken 4 Garlic cloves, crushed 1/3 cup Parsley minced 1 Lemon zested 1/3...
SHASHEMANE RAS EL HANOUT INGREDIENTS 2 tsp gnd Ginger 2 tsp gnd Cardamon 2 tsp gnd Mace 1 tsp Cinnamon 1 tsp gnd Pimento 1 tsp gnd Coriander seeds 1 tsp gnd Nutmeg 1 tsp Turmeric 1/2 tsp gnd black Pepper 1/2 tsp gnd white Pepper 1/2 tesp gnd Cayenne 1/2 tsp gnd Aniseed 1/4 tsp gnd Cloves METHOD Measure...
SHASHEMANE MOROCCAN SPICE BLEND / RUB INGREDIENTS 1 tbls Cumin seeds , roasted and ground 1 tbls Coriander seeds , roasted and ground 1 tsp black Peppercorns , roasted and ground 1 tbls sweet Paprika 1 tsp Turmeric 1 tsp Cinnamon 1/2 tsp Pimento METHOD Mix all together and store in an air tight container...
CURRIED SHRIMP & MANGO SOUP INGREDIENTS 1 tbls extra-virgin Olive oil 1 large Onion, chopped 2 stalks Celery, sliced 4 Garlic cloves, chopped 1 Scotch Bonnet, minced 2 tablespoons SHASHEMANE RASTA ITAL CURRY 1 tsp dried Thyme 2 cups seafood stock 400 ml Coconut milk 3 ripe Mangoes, diced 750 gm pounds raw Prawns, peeled and deveined 1...
CARIBBEAN-STYLE MANGO & RED CAPSICUM CURRY INGREDIENTS 1 mango 1 Red Capsicum 1 tbls SHASHEMANE RASTA ITAL CURRY 1 tsp Oil 200ml Coconut milk 240gm Kidney Beans cooked and drained 2 Garlic cloves 4cm fresh Ginger 80gm brown Rice 80gm sugar snap Peas Method Boil water in a kettle. Rinse the brown Rice and place in a...