Ah Za’atar! That endlessly versatile and most delicious of condiments. Use it here, use it there, use it almost everywhere. On fish? Why not!? A tangy mix of wild thyme and sumac, a dash of saltiness, a hint of citrus, Za’atar is the taste of summer and is practically begging to go on a juicy slow-baked fillet of fish. A squeeze of lemon juice on top and … excuse me, I’m drooling over the keyboard again…
Shichimi Togarashi is a Japanese seasoning typically used as a sprinkle, but here we’ve turned it into delicious crust of flavour on slow-baked white fish. Shichimi blends the warmth of sesame with the tang of citrus, the zip of sechuan pepper with the heat of chili, so it’s not a blend for the faint-hearted. The complex flavours work well with a delicate white fish.
Curried stir-fried vegetables, with all the crispiness of an Asian-style stir-fry and the depth of flavour of a Kashmiri-style curry.
This recipe is great as a meal in itself (a big plate of vegetables with a full-bodied curry flavour like this hits the spot every time) but it can also be used to jazz up a plate of sides to accompany a bigger meal.
Love the ubiquitous Salt and Pepper Squid but long for something more? Here’s a quick and easy recipe using our Really Very Yummy Chili blend. You’ll get a squid hit with all your favourite flavours plus an awesome twist of lime and a well-aimed kick of heat. The stuff you get from the pub ain’t got nothing on this!
Sri Lankan cuisine frequently combines three exquisite things: spices, coconut and seafood. It’s almost as if these flavours were made to go together. This recipe is a curry-flavoured soup using prawns, but you could easily add large pieces of white fish to round out the meal.
Samosas are probably India’s most famous snack, and luckily they’re super easy to make. If you can’t find ready-made samosa pastry in your local supermarket, filo pastry will do just fine. Samosas can be eaten hot or cold and are traditionally served with a pickle or chutney—but of course, they’re just as yummy on their own.
Doro wat is the national dish of Ethiopia, possibly the most famous meal from the African continent. And it’s hot. Super hot. Bonkers insane hot. Like, how do Ethiopian people still have functioning taste-buds hot. Western interpretations of this meal tend to tone things down a lot, but this recipe still has a lot of … warmth.
A fiery dish for those who love their curry hot. Vindaloo is actually a Portuguese/English confection of traditional Indian cooking, but the meal has become a staple across the world. Cook it the way you like it.
Ingredients
4 chicken thighs, skin on
3 tablespoons olive oil
2 cloves garlic, crushed
Juice of one lime
Ingredients
4 – 6 chicken tenderloins
2 tablespoons Brazen Mexican Seasoning
Mini corn tortillas
Iceberg lettuce, thinly sliced