Steak Spiced Roasted Roots
For something simple yet delicious as a snack or a hearty vegetarian meal, why not try some Steak Spiced Roasted Roots!
All you need is a selection of root vegetables (we used sweet potato, new potatoes, butternut squash and parsnips). Tumble your roots into a large roasting pan and add a glug of olive oil/rapeseed oil or coconut oil (we used coconut). Next, sprinkle on some Nature Kitchen Steak Spice and toss so that the flavour is evenly distributed. Roast in a hot oven (220 Degrees C) for 40-60 minutes. About halfway through the cooking time, we added a nice big handful of cashews to add some extra depth of flavour and texture. Serve in a big sharing dish and sprinkle over some fresh coriander.
We love dunking these roots with a selection of homemade dips. We had yogurt, mint & cucumber dip for freshness and made a delicious dip with Nature Kitchens Ya Salam Spice mixed with thick & creamy mayonnaise.
Our lovely local customer Stacey posted this delicious pic onto our Facebook page recently, so we thought we’d pop it on the recipe page for everyone to try!
“Loving this delicious addition to my breakfast omelet today and still full up! Haven’t had it for a few years, since it was blended by Ally Watkins for Petra Rowden’s Elimination Diet, and very excited to say this very versatile spice officially can be used for each meal of the day.
Pop into Nature Kitchen in St Austell and see what yummy delights you can find.”
Stacey has made a lean omelet and added sauteed mushrooms and baby spinach flavoured with Diet Spice.
It's a slight twist on a classic French salad and is our number 1 go-to dish for a simple, summer's lunch.
You will need:
✔️200g smoked mackerel fillets
✔️100g Cornish new potatoes
✔️2 plum tomatoes roughly chopped
✔️2 hearts of little gem lettuce
✔️1/2 red onion finely sliced
✔️Large handful of french beans
✔️Small handful pitted black olives
For the dressing:
✔️1 tsp Nature Kitchen Herb Salt
✔️1 clove garlic (crushed)
✔️3/4 tsp mustard powder
✔️1 1/2 tbsp red wine vinegar
✔️5 tbsp olive oil
✔️Handful of fresh chopped parsley
✔️A pinch of cracked black pepper
1) Cook the Cornish new potatoes and French beans in boiling, salted water until tender.
2) Cook the eggs in boiling water for 3 minutes then plunge into ice water to preserve the soft centre.
3) Assemble the lettuce, tomatoes, red onion and olives in a bowl then add the warm french beans and potatoes.
4) Mix together all the ingredients for the dressing and drizzle over the salad; toss the salad to ensure everything is evenly distributed.
5) Top the salad with the soft boiled eggs and large flakes of smoked mackerel.
Lebanese Stuffed Onions
You will need:
✔️2 Extra large onions
✔️1 Cup (128g) Basmati rice
✔️1-2 tbsp Tomato paste
✔️2 tsp Ground Cinnamon
✔️1 tsp Ground Allspice
✔️1 tsp Ground Cumin
✔️1 tsp Ground Coriander
✔️1 1/2 tsp Kosher Sea Salt
✔️A big pinch of Ground Black Pepper
✔️3 tbsp Fresh, finely chopped coriander or parsley (save some to garnish)
✔️450g Minced Beef or Lamb (We love the lamb with this recipe!)
✔️2 tbsp of Balsamic Vinegar
✔️3 Pinched of Sugar
✔️2 tbsp Olive Oil
1) Soak the rice in a bowl of cool water.
2) Next, fill a pan with enough water to cover a whole onion and bring to the boil. Cut off the top and bottom of each onion and make a cut down one side of each of them (cutting into the centre from top to bottom, but not cutting in half). This helps the onion layers cook evenly and in turn makes it easier for you to peel. Plop the onions into the boiling water, and let them cook for approx 10 minutes or until the layers are softened and separate easily.
3) Drain the rice completely and pour it into a large mixing bowl, then add the tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, fresh coriander or parsley and the minced beef or lamb. Mix well, we suggest using your hands.......purely because its fun to get messy
4) When the onions have finished cooking, remove and drain from the boiling water. Let them cool and separate out the layers individually, then place 1 heaped tablespoon of the filling onto each skin. Wrap the onion around the filling, but not too tightly as to allow rice to expand during cooking.
5) Glug the olive oil into a large, oven-safe saute pan and place on the hob to heat on a medium/high setting. When pan is hot, place the onions seam-side down and let them cook for 2 minutes until the bottoms have browned slightly. Add a splash of balsamic vinegar and sprinkle the tops of the onions with the sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked.
6) Serve with wedges of lemon and enjoy!