BLINIS WITH DILL CREAM CHEESE AND SMOKED SALMON

Prep time 15 min , Cooking time 15 min , Makes 25

METHOD

1. In a bowl gently whisk together flour, salt, baking powder, butter, egg and milk until batter is smooth.
2. Heat a large non-stick frying pan and lightly coat with olive oil.
3. On a gentle heat, add half a dozen tablespoons of batter into the pan in seperate blobs.
4. As tiny bubbles appear and the base is cooked, turn over and cook the other side.
5. Cool on a cooling rack while the others cook.
6. Add extra olive oil as needed.
7. While the blinis are cooling, mix the cream cheese with Don't Be A Dill Dip Mix.
8. Neatly dollop the dill cheese mix onto blinis then top with smoked salmon and garnish with fresh dill.
9. Squeeze with lemon before serving.

INGREDIENTS

1 cup plain flour,
sifted (loosely packed) 1⁄2 flat tsp salt 1⁄2 flat tsp baking powder 1 tbsp butter,
melted 1 large egg 210ml full cream milk olive oil,
for frying 200g cream cheese (soft and spreadable) 4 flat tsp Outer Spice Don't Be A Dill Dip Mix 200g smoked salmon,
cut in 25 small pieces fresh dill sprigs, garnish 1 lemon,
wedges

BAKED ROSEMARY GARLIC CHICKEN CUTLETS

Prep time 15 min , Cooking time 1 hr , Serves 4

METHOD

1. Turn oven to 180 degrees Celsius using the top and bottom element mode.
2. To prepare the Hasselback potatoes put 2 chopsticks on either side of the potato and cut thin slices across the width of the potato; the chopsticks will prevent cutting the whole way through.
3. Line a medium baking tray with baking paper and put the potatoes in.
4. Drizzle with 3 tablespoons of olive oil, rubbing it all over and into the grooves.
5. Sprinkle with salt and chilli flakes.
6. Place chicken in a medium ceramic dish, massage with 1 tablespoon of olive oil and sprinkle the skin with Outer Spice Rosemary Garlic Salt.
7. Place both dishes in the oven for 1 hour.
8. Baste the potatoes with olive oil every so often.
9. Keep the chicken skin dry and salted so it becomes crispy.
10. Just before everything is cooked, steam the asparagus.
11. Make the Dijonnaise by mixing Dijon mustard with mayonnaise, make extra if you like.
12. Serve rosemary garlic chicken with potatoes, asparagus and a generous dollop of Dijonnaise.

INGREDIENTS

4 medium potatoes
4 tbsp olive oil salt
1 tsp chilli flakes
1 kg chicken thigh
cutlets (with bone and skin)
2 flat tsp Outer Spice Rosemary Garlic Salt 400g asparagus, ends trimmed
2 heaped tbsp whole
egg mayonnaise
1 heaped tsp Dijon Mustard

CHEEKY CHICK PORK BELLY WITH APPLE-SLAW

Prep time 20 min , Cooking time 1 hr, 15 min , Serves 4

METHOD

1. Preheat the oven to 240 degrees Celsius using the top and bottom element mode. Line a tray with baking paper and place the pork belly on it, rind side up.
2. Fully coat the rind with sea salt (salt will be removed later).
3. Cover the tray with a tea towel and leave on the bench for about an hour.
4. Wipe the layer of salt and moisture off the rind with paper towels so it is very dry.
5. Massage olive oil all over the pork then generously sprinkle Outer Spice Cheeky Chick Salt over the rind so the whole rind is covered.
6. Place in the oven for 30 minutes on the middle shelf. If any of the crackle starts to burn then loosely cover that part with foil like a tent.
7. Reduce the temperature to 180 degrees Celsius and cook for a further 45 minutes or until the core temperature of the pork reaches 70 degrees Celsius.
8. In the meantime, make the apple-slaw salad by mixing cabbage, sauerkraut, carrot, coriander, apple, onion and pepitas together in a large bowl.
9. Make the dressing by combining mayonnaise, yoghurt, Dijon mustard, salt and pepper. Stir the dressing through the salad then refrigerate.
10. When the pork is cooked, rest it on the bench for 15 minutes before slicing.
11. Serve thick pork slices on a bed of apple-slaw.
TIP - Make a double serve of dressing for extra topping on pork.

INGREDIENTS

1kg pork belly,
rind scored sea salt (to pre-coat pork rind) 1 tbsp olive oil Outer Spice Cheeky Chick Salt (to coat pork rind) 300g red cabbage,
shredded 100g sauerkraut 160g carrot, shredded
40g fresh coriander, chopped 200g red apple,
cut in matchsticks 40g red onion,
finely chopped 60g pepitas 50g whole egg mayonnaise 4 heaped tbsp natural yoghurt 2 rounded tbsp Dijon mustard pepper

CHILLI GARLIC PRAWNS

Prep time 10 min , Cooking time 5-10mins , Serves 4

METHOD

1. Pour oil into a non-stick frying pan and add the garlic and fresh chilli, heat the oil gently.
2. As the garlic starts to sputter, add the prawns then sprinkle with Outer Spice Chilli Garlic Salt.
3. Fry until the prawns are cooked and have turned orange, turning them over a couple of times whilst cooking.
4. Squeeze about a quarter of a lemon into the pan and add parsley.
5. Stir through then tip into a bowl.
6. Drizzle with extra olive oil and a sprinkle of smoked paprika.
7.Serve with a fresh breadstick, dipping it into the flavour infused olive oil.
Tip - Use a mortar and pestle to make the salt finer if you prefer.

INGREDIENTS

4 tbsp olive oil 2 large cloves garlic,
finely chopped 1⁄2 fresh mild red chilli,
finely chopped 250g prawns,
peeled with tails on 1⁄2 tsp Outer Spice Chilli Garlic Salt 1 lemon,
wedges 1 heaped tbsp fresh parsley,
finely chopped 1 pinch smoked paprika powder 1 breadstick,
sliced

CHILLI GRILLER COFFEE RUB PORK RIBS

Prep time 20 min , Cooking time 2 hours , Serves 4

METHOD

1. Preheat oven to 100 degrees Celsius using the top and bottom element mode. Line a tray with baking paper.
2. Place the ribs meaty side up on the tray and massage with olive oil. Sprinkle Outer Spice Chilli Griller Coffee Rub all over the ribs but mostly on the meat side.
3. Cover the tray well with a couple of large sheets of foil.
4. Place in the oven on the middle shelf for 1.5 hrs.
5. In the meantime, boil the potatoes until tender.
6. Drain and put in a large bowl to cool in the fridge.
7. Make the potato salad dressing by mixing mayonnaise with yoghurt, parsley, blue cheese, salt and pepper in a medium bowl.
8. Mash and mix until the blue cheese has combined with the other ingredients.
9. Once the potatoes have cooled add the spring onions, chives and dill pickles to the potatoes. 10. Pour in the dressing and stir it all together gently. Refrigerate.
11. Take the foil off the ribs, increase the temperature to 220 degrees Celsius and cook for another half an hour.
12. Baste the ribs with oils from the tray after the first 15 minutes of cooking at the higher temperature then once again when they come out of the oven.
13. Steam the corn cobs and slice the ribs.
14. Serve ribs with potato salad, corn cobs and BBQ sauce.

INGREDIENTS

1kg baby back pork rib racks 2 tbsp olive oil 2-3 heaped tbsp Outer Spice Chilli Griller Coffee Rub (it's hot) 1kg potatoes,
peeled and diced 80g whole egg mayonnaise 100g natural yogurt 1 heaped tbsp fresh parsley,
finely chopped 50g blue cheese,
crumbled salt and pepper 60g spring onions,
finely sliced 10g fresh chives, finely chopped 80g dill pickles, finely diced 2 large corn cobs,
cut in pieces 4 serves BBQ sauce

MARRAKECH MAGIC LAMB SHANKS

Prep time 10 min , Cooking time 6 hrs , Serves 2

METHOD

1. Turn the slow cooker on high. Heat olive oil in a large non-stick frying pan.
2. Fry eggplant until partly cooked then add the lamb shanks and quickly sear each side.
3. In the meantime, pour tomatoes, water, Marrakech Magic spice mix, coriander and capsicum into the slow cooker then stir spices in well.
4. Add shanks and eggplant, submerging shanks as much as possible under the liquid.
5. Season with salt and pepper then add kale on top.
6. Put the lid on the slow cooker and cook for 6 hours or until meat is tender.
7. Stir the kale through once it wilts.
8. Turn the meat over every couple of hours.
9. When it is close to ready, boil the quinoa until tender then drain. Serve lamb shanks on a bowl of quinoa.
TIP - To remove the bitterness from the eggplant, cut the eggplant and coat it with a light layer of salt. Let it sit for at least 30 minutes then rinse the salt off and drain all the liquid.

INGREDIENTS

1 tbsp olive oil 150g baby eggplant,
diced 800g lamb shanks, trimmed 200g tinned tomatoes 200ml water 2 rounded tsp Outer Spice Marrakech Magic spice mix 20g coriander,
leaves and stems chopped 100g capsicum,
diced salt and pepper 100g kale,
leaves chopped,
stems removed 120g raw quinoa