Tired of taking the same dish to the Boxing Day barbecue? Looking for something to spice up your family’s festive feast? Want to impress, but don’t want to spend your holidays in the kitchen? Here are some quick and easy, flavour-packed ideas from Moroccan food supremo Riki Kaspi, a.k.a. Perth’s Spice Queen, that will have guests asking “Wow! How did you make that?”
The Impressive Bring-A-Plate – Dukkah Crumbed Prawns
You’ll need:
• 24 prawns, devein and peeled (tail on)
• 1 cup Riki’s Egyptian Dukkah
• 2 cups panko crumbs
• 3 eggs
• 1 cup milk
• 150gms flour
• Canola oil – 1cm in a frying pan
The how-to: Mix the dukkha with the panko crumbs. Whisk the eggs with the milk. Dust prawns in flour, dip in egg mix, then dip in the panko crumbs until evenly coated. Heat oil in a frying pan and shallow fry prawns in batches for I minute each side or until golden in colour. Drain on kitchen paper. Serve with Riki’s Spicy Harissa dip condiment – (Mix 1bs Harissa with 3tbs Yogurt)!
The Crowd-Pleasing Turkey Alternative – Moroccan Chicken Tagine with Chickpeas and Olives Festive Dish
(Serves 4 – 5 hungry people)
You’ll need:
• 1 kg chicken thighs, large diced (or chicken Marylands on the bone)
• 1 jar of Riki’s Moroccan Chicken Tagine Chermoula Simmer Paste
• 2 tbs oil
• 1tbs salt
• 2 large onions, diced
• 1 tin diced tomatoes
• 1 tin chickpeas
• ½ cup green olives, pitted
• 8 prunes, chopped (or any dried fruit)
• 2 potatoes – large diced (or your choice of seasonal vegetables)
• Fresh coriander leaf chopped – for garnish
Mix the chicken with the Riki’s Moroccan Chicken Tagine Chermoula Simmer Paste. In a large casserole fry the onion until softened, then add diced tomato, potato, chickpeas, olives & prunes and cook for 5 minutes. Add the chicken thighs mixed with the chermoula paste, cover and cook for 40 minutes on low heat (or until tender and cooked). Serve on couscous or rice and garnish with coriander leaf. To add more spice serve with Riki’s Spicy Harissa dip condiment – (Mix 1bs Harissa with 3tbs Yogurt).
The Spicy Seafood Classic Reinvented – Chilli Mussels Spicy Shakshuka
(Feeds 4 – 5 hungry people)
You’ll need:
• 1kg mussels, beards removed
• 1 jar Riki’s Spicy Shakshuka Tomato Sauce with Spicy Harissa
• Parsley, roughly chopped for garnish
• Crusty bread, to serve
Heat sauce in a large, deep saucepan. Add mussels to sauce (beards removed). Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Ladle sauce & mussels into bowls. Sprinkle with roughly chopped parsley and serve with crusty bread.
The Get-Your-Day-Off-To-A-Great-Start Shakshuka Breakfast
Put a little Moroccan magic into your morning, with classic shakshuka.
(Feeds 2 – 4 people)
You’ll need:
• 1 jar 500g Riki’s Shakshuka Sauce (Original or Spicy Harissa)
• 4 eggs (tofu is a delicious vegan option)
• Frypan med-size (25cm) with lid
Optional extras: Sliced chorizo sausage, diced capsicum, eggplant, or tofu. Use same frypan to firstly fry these in a splash of oil, then proceed to cooking instructions.
Instructions:
1. Pour the Riki’s Shakshuka Sauce into the pan, cover and bring to a boil.
2. Remove lid, reduce heat then break eggs evenly into sauce & bring to aboil.
3. Reduce heat and cook uncovered for 4-6 minutes or until eggs are cooked to your liking (Cover again for hard boiled eggs)
4. Serve with fresh crusty bread
You’ll find Riki Kaspi’s sauces and spice mixes in many local gourmet grocers, or order online at www.rikikaspispicejourney.com.au.
