Whittingtons Moroccan Spice | Bunbury Farmers Market

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Moroccan Oyster Blade

Ingredients:

1kg oyster blade steaks – 2cm thick

3 brown onions, sliced into rings

3 red capsicums, sliced

3 teaspoons fresh chopped garlic

Olive oil

Salt & Pepper

3 tsp Whittingtons Moroccan Spice

500 mls Moredough Beef Stock

250 mls Verjus

Method:

In a deep casserole dish, add the onions, oil, salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, Moroccan spice and verjus and combine together. Place the oyster blade steaks in the casserole dish, pour over beef stock. Cover and place in fridge for 2hrs. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160°C , further 45mins – 1hr or until tender. Serve with cous cous or rice.

Serves: 6

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Moroccan Pork Belly

Ingredients:
1 Pork Belly Rolled
1 tablespoon olive oil
2 teaspoons Whittington’s Moroccan spice
2 tablespoons fresh lemon juice
3 tablespoons salt

Method:
Combine the lemon juice, olive oil, Moroccan spice in an empty jar or bottle (or salad dressing cruet if you have one) and shake variously to ensure the spiced as well incorporated and emulsifies. Take pork out the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently massage the Moroccan marinate into the skin. Allow to marinate for at least 1 hour. Preheat oven to 220°. Place pork in the oven and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces form the bottom of the tray over the pork and cook for another hours. Let pork belly rest for 20 minutes before serving. For a more intense flavour use the Moroccan pan juices to make a gravy.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Moroccan Chicken Breast with Yoghurt dressing

Chicken:
2 large chicken breasts sliced to be no more than 1 cm thick
Sprinkle of Whittington’s Moroccan spice
Sprinkle of pepper
Splash of Rice Bran oil

Dressing:
1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan spice (mild)
½ teaspoon cumin
1/3 teaspoon cinnamon
2 dessertspoons honey
½ cup finely chopped flat leafed parsley
Blend all together and put aside
½ cup finely chopped pistachios for garnish

Method:
Pre-heat the oven to 220 degrees. Lay the chicken on a baking paper lined tray and toss with a splash of oil and the Moroccan spices and pepper. Bake the chicken for approx. 10 minutes or till JUST cooked. It won’t take long and you must not overcook it. Serve with the dressing and sprinkled with the pistachios and some fresh toasted Turkish bread. *For colour and variety lay the chicken on a bed of baby spinach and garnish with grape tomatoes and dates.

Serves: 2-4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: