RECIPES

Fish Adobo Spanish Style
CAZÓN EN ADOBOMARINATED FRIED FISH Ingredients 1 1/2 lb/ 750 g bone-free fish, such as dogfish or monkfish 3 tbsp olive oil 5 tbsp wine vinegar 1 tbsp water 3 cloves garlic, chopped 1/4 tsp paprika 1 tsp oregano 1/4 tsp ground black pepper 1/2 tsp salt flour olive oil for frying INSTRUCTIONS While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good. Cut the fish into 1 1/2in/ 4-cm cubes, discarding any skin and bone. Put it in a glass... Read more...
Butter Chicken
INGREDIENTS 800 gm chicken thigh cubed 2 onions finely chopped 1 tomato, pureed 1 tbsp tomato paste 1 tbsp butter, ghee, or oil 2 cloves garlic, crushed 2cm ginger, grated 1 tbsp Salivate! Spice Blend* 1 cup milk 3 tbsp pureed cashew paste (soak and grind cashew nuts) 1-2 tsp salt (adjust to taste) 1 small bunch of coriander leaves for garnish METHOD ·   Mix the garlic, ginger and spice blend and coat the chicken to marinade for about 20 minutes ·  Heat the butter in a pan and add the onions.... Read more...
Tikka Masala
You could be asking is there a difference between Tikka Masala and Butter Chicken? They’re both tomato and cream-based sauces and they look almost identical but they are different. Butter Chicken has cashews and milk and Tikka Masala, yoghurt and lemon - amongst other things. Both are incredibly tasty and that’s why they are part of the Salivate! Kitchen. INGREDIENTS 600 g chicken thigh fillets, cut into cubes 1tbsp Salivate! Blend* 2 tbsp lemon juice 6 cloves garlic 3 cm piece ginger 2 tbsp yoghurt 4 tbsp oil 1 large... Read more...
Korma
I have always loved the hot and spicy curries my father used to cook for us but as I have ventured into curries of a different kind, korma is fast becoming a favourite. I am in heaven over the mixture of spices, nuts and yoghurt and love it using meat and as a vegetable dish - especially cauliflower. Enjoy x   I have always loved the hot and spicy curries my father used to cook for us but as I have ventured into curries of a different kind, korma is... Read more...
Middle Eastern Grill
INGREDIENTS 1.5kg lamb roast - ask you butcher to de-bone it for you if you like 2 tablespoons of Salivate! Spice Blend 3 - 4 cloves garlic finely chopped 1 lemon 1/2 cup extra virgin olive oil salt & pepper to taste 12 skewers if you wish small bunch of parsley chopped With a sharp knife cut the meat away from the bone. The best way of doing this is through feel and cutting as close to the bone as possible Cut away all fat and then butterfly the meat... Read more...
Niter Kibbeh
Niter Kibbeh a spice-infused clarified butter that is widely used in Ethiopian cooking. If you are Vegan just substitute the butter for Coconut or Olive Oil. INGREDIENTS 450gm unsalted butter, cubed 1/4 cup chopped yellow onion 3 tbsp minced fresh garlic 2 tbsp minced fresh ginger 1 2-inch cinnamon stick 1 tsp whole black peppercorns 3 black cardamom pods (not the green cardamom variety) 3 whole cloves 1 tsp fenugreek seeds 1 tsp coriander seeds 1 tsp dried oregano 1/2 tsp cumin seeds 1/4 tsp ground nutmeg 1/4 tsp ground... Read more...
Ras el Hanout
Image: Heston Blumenthal So what exactly is Ras el Hanout? Literally translated as “head of shop,” the Arabic phrase Ras el Hanout really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend. The blend is beautiful with tajines and many other recipes and here is a link to the SBS Food website with lots of recipes to choose from. Enjoy Read more...
For the love of Za'atar
When I started playing around with Za’atar, I went on the hunt for different ways I could use this delicious blend. I could not pass Yotam Ottolenghi and his incredible recipes. Ottolenghi is an Israeli-British chef who has a wonderful way of explaining and bringing you into his story. Anyone hooked on Masterchef Australia would have seen him. So…. instead of me coming up with gorgeous recipes of my own, I’ve decided to hand that over to this amazing chef with the following links to his website. Enjoy x Image... Read more...
Biryani
  INGREDIENTS 4 cm piece ginger, peeled, roughly chopped 6 garlic cloves, peeled 95 g (⅓ cup) natural yoghurt 1 tbsp lemon juice 2 small green chillies, finely chopped ⅓ cup roughly chopped coriander leaves, plus extra, to serve ⅓ cup roughly chopped mint leaves, plus extra, to serve 1.4 kg whole chicken, cut into 8 (see Note) 2 tbsp ghee (clarified butter) 1 tbsp Salivate! Blend* 60 ml (¼ cup) vegetable oil 4 red onions, sliced 50 g (⅓ cup) blanched almonds 600 g (3 cups) basmati rice *... Read more...
Sri Lankan Curry
So how did this Sri Lankan Curry Blend come into my world - and now yours? A customer contacted me and said she and her husband had eaten an incredible curry while in Sri Lanka. She then bought a packet of the spice blend before she finished her holiday, came home, cooked it up and then couldn’t find the blend here in Australia. She brought me the empty packet and I went to work translating ingredients and then experimenting with amounts until I got it right. She and her husband... Read more...
Paella Perfection
Ah paella, the quintessential Spanish dish loved and eaten all over the country. When I first moved to Spain we ate paella every week and I fell in love with it. My friends and I would lie out on sun-beds looking over the sparkling Mediterranean sea, drink chilled wine and wait for our paella to be ready.  We’d come off the beach, wash the sea salt off our faces, order yet more wine to wash it down and gorge ourselves on the best paella I have ever eaten. That might... Read more...