Recipes
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Click recipes below for more information Appetizers & Soups Smokey Caribbean Cream of Butternut Squash Soup Cheese Straws with Chive & Garlic Dip Roasted Pepper Soup Salads Curry Pasta Salad Mains North African Spiced Chicken Kabobs Coconut and Coriander Chicken Smokey Caribbean Chicken with Pineapple Salsa Thai Short Ribs Cabernet Cocoa Rub with Chicken Thighs & Grapes Chicken with a Crunchy Curry Coconut Sauce Italian Fiesta Stuffed Pork Tender Loin Metro Xpresso Prosciutto Beef with Caramelized Onions Cowboy Fajitas Fish Roast Halibut with Herb Butter Exotic African Rub on Salmon Spaghetti and Lemon-Marinated Salmon Thai -rubbed Salmon with Peach Pico De Gallo Veggies Roasted Spaghetti Squash 2 Ways Parmesan Roasted Asparagus Smokey Caribbean Roasted Potatoes |
Cheese Straws with Chive & Garlic DipIngredients:2 sheets of frozen puff pastry 1 extra - large egg 1/2 cup freshly grated parmesan 1 cup grated Gruyere cheese 1 tsp Maple Leaf Spices Sea Salt 1 tsp Maple Leaf Spices Greek Grind Directions: Preheat oven to 375°F Roll out each piece of puff pastry on a lightly floured board 10x12 ins Beat egg with tbls of water and brush the surface of pastry. Sprinkle all the cheese and spices evenly over the pastry. With rolling pin, lightly press into puff pastry. Cut each sheet with a flour knife into approx 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 mins until lightly browned and puffed. Turn each straw and bake for a further 2 mins. Be careful not to burn! Cool at room temp. Make up the Maple Leaf Spices Chive & Garlic Dip as per instructions on packet. Dunk each others straw into the beautiful dip! |
Roasted Pepper SoupIngredients:5 red bell peppers 4 plum tomatoes 1 tsp Maple Leaf Spices Sea Salt Grinder 1 tlbs unsalted butter 1 tbls olive oil 1 medium onion peeled and chopped 2 large garlic gloves minced 1 1/2 cup vegetable or chicken stock 1 1/2 tsp Maple Leaf Spices Mediterranean Medley Spice Grinder Directions: Place whole red peppers on a baking sheet and broil, turning several times until skins are slightly charred and blistered. Remove to a bowl and cover with a lid. Set aside for 20 mins to slightly cool. Peel and scrape out the seeds. Place roasted peppers in a bowl along with any strained juices. Reduce oven to 425°F. Place tomatoes on a baking sheet and sprinkle with salt. Bake for 30 mins. Meanwhile heat butter and oil in a large saucepan.. Add onion and garlic and sauté until soft. Deglaze pan with stock. Stir in peppers and their juice, roasted tomatoes and spices and bring to a low boil to blend flavors. Remove from heat and puree mixture using a blender until smooth. Add a little more stock if soup appears to thick. Return Red Pepper soup to saucepan. Heat through. Serve with a dollop of sour cream and a sprinkle of Maple Leaf Spices Mediterranean Medley Spice Grinder. |
Smokey Caribbean Cream of Butternut Squash SoupIngredients:1 kg of peeled and chopped butternut squash 2 onions, finely chopped 2 tsp olive or canola oil 1 litre of chicken or vegetable stock 1 tbsp of Smokey Caribbean Rub Salt & freshly ground black pepper to taste Chopped, fresh parsley & roasted butternut squash seeds (see below) to garnish Directions: Saute onions in oil until soft then add squash, stock & rub. Simmer for around 20 - 30 minutes until the vegetables are tender. Liquidise until smooth and serve garnished with parsley and roasted seeds. Roasted Butternut Squash Seeds Preheat oven to 375 degrees F. Scatter seeds evenly on a cookie sheet and salt generously. Roast for 8 -10 minutes until toasted. |
Curry Pasta SaladInstead of throwing out your left over pasta from last night's supper, make this incredible Curry Pasta Salad. Ingredients:4 cups cold cooked pasta 1 1/2 cups snow peas or sweet peas 1/4 cup finely chopped fresh chives 1/2 cup sun dried tomatoes 1/2 cup lightly toasted pine nuts 1 cup made up curry dip (follow instructions on the curry dip packet) 1/2 cup raisins (optional) Directions: Mix all ingredients in a large salad bowl. Ready to serve. |
North African Spiced Chicken KabobsIngredients:1 1/2 tsp ground cumin 1 1/2 tsp paprika 1 1/2 tsp ground turmeric 1 tsp ground cinnamon 1/2 tsp garlic powder 1/8 tsp cayenne pepper 1 tsp salt 2 lb boneless, skinless chicken breasts cut into 1in cubes 2 large bell peppers, seeded and cut into 1in cubes 1 tbsp canola oil Directions: In a small bowl, stir together the spices. In a larger bowl, mix together the chicken, peppers and oil. Sprinkle with the spice mixture and stir to coat. Grill over medium high heat for 4-5 minutes then turn and cook for a further 4-5 minutes until chicken is cooked through. Serve over couscous, garnished with chopped parsley. |
Coconut and Coriander ChickenIngredients:1 tsp cumin seeds 1 tsp mustard seeds 1 tsp coriander seeds 1 tsp ground turmeric 1 small green chilli pepper seeded and chopped 1 knob ginger peeled and grated 2 cloves crushed garlic 4 fl oz whipping cream 4 chicken breasts 2 tbsp canola oil 1 medium onion chopped 8 fl oz coconut milk Chopped cilantro Directions: Dry fry the first three spices for 1-2 minutes then add turmeric. Grind spices in coffee grinder or using pestle & mortar. Mix the powder with chopped chilli, ginger, garlic and cream. Place chicken in a dish and scoop spice paste over. Fry onion in canola oil until soft, add chicken and sauté for a few minutes more. Finally, add coconut milk and season with salt and pepper. Simmer for 15-20 minutes until chicken is cooked through. Serve over boiled basmati or jasmine rice garnished with chopped cilantro. |
Smokey Caribbean Chicken with Pineapple SalsaIngredients:4 chicken breasts 1 tbsp olive oil Juice of 1/2 lemon 1 tbsp soy sauce 4 tsp Smokey Caribbean Rub Salsa 200g pineapple chunks (preferably fresh) 1/2 red pepper diced 1/2 red onion finely diced Juice of 1/2 lemon 1 tsp chopped cilantro 1 tsp olive oil Salt & pepper to taste Directions: Preheat oven to 400 degrees F. Score the chicken and place in shallow dish. Mix the rest of the ingredients together and pour over chicken, marinate, covered in fridge for at least 30 minutes. Meanwhile, mix all the rest of the ingredients together for the salsa. Place the chicken on a baking tray and cook for 25-30 minutes until cooked through. Serve the chicken with salsa and rice. |
Thai Short RibsIngredients:1.5 kg beef short ribs 2 tbsp Spicy Thai Rub 1 1/2 tbsp fish sauce 1 tbsp balsamic vinegar 3 tbsp Hoisin Sauce 1 tbsp soy sauce Juice & zest of one lime Directions: Preheat broiler and brown ribs lightly. Transfer to a 5-6 quart crockpot. Mix the rest of the ingredients and pour over. Cover and cook until tender, 3-4 hours on high or 6 hours on low. Transfer the ribs to a plate. Skim the fat off the sauce and reduce on high for 5 minutes. Garnish with chopped green onions and cilantro. |
Cabernet Cocoa Rub with Chicken Thighs & GrapesIngredients:2 tbsp Cabernet Cocoa Rub 8 chicken thighs 3 tbsp olive oil 500g wide egg noodles 4 tbsp butter 2 handfuls of grapes Directions: Preheat oven 375°F. Cook noodles. Reserve 1 cup pasta water & drain rest. Sprinkle rub over thighs & heat in skillet with olive oil until skin crisp 5 minutes. Turn & cook another 7 minutes. Put skillet in oven cook 35 minutes. Remove chicken from skillet. Add pasta water & deglaze the caramelized juices. Add butter & reduce by half. Add cooked noodles, grapes and stir. Serve with chicken. Use fresh Salmon if you can. It always has much more flavor. |
Chicken with a Crunchy Curry Coconut SauceIngredients:4 skinless chicken breast halves 1 tbls olive oil 1 cup red onion very thinly sliced 1/2 cup green onion, chopped (4) 1 1/2 tbls Maple Leaf Spices Asian Adventure Rub 1 cup unsweetened coconut milk 1/2 cup low salt chicken broth 1 tbls Thai Fish sauce 1 tsp sugar 1/2 cup sliced red peppers 1/2 cup sliced yellow peppers 1 cup diced plum tomatoes Directions: Heat oil in pan, add onion. Stir-fry about 4 minutes. Add green onion, rub, coconut milk, chicken broth,, fish sauce, & sugar, bring to boil. Reduce heat add chicken, cook for approx 5 minutes. Add tomatoes & peppers. Cook for another 2/4 minutes. Transfer to large bowl. Garnish with cilantro and lime wedges. This is a very mild curry. If you would like to turn on the heat add Maple Leaf Spices - Blistering Chili Spice Grinder. |
Italian Fiesta Stuffed Pork Tender LoinIngredients:1 Pork Tenderloin 4 slices Gruyere cheese Italian Fiesta Rub 5 Slices bacon or proscuito Directions: Slice pork almost in half & spread open. Sprinkle Italian Fiesta Rub all over the inside of the pork. Place the cheese on top of the rub and close up the Pork. Wrap the pork with the bacon strips. Wrap the pork in aluminum foil. Cook over the barbeque or in the oven on medium heat. Cook until pork is cooked (approx 30 minutes depending on the size of the pork). Take the aluminum foil off and crisp up the bacon either on the barbeque or under the broiler. Slice the juicy pork wrapped in crispy bacon into 1 inch slices & serve with gravy, baked potatoes & seasonal vegetables. |
Metro Xpresso Prosciutto Beef with Caramelized OnionsIngredients:1x 800g (1 3/4lb) Beef Fillet Olive oil for brushing Maple Leaf Spices Sea salt & Black Pepper 12 slices Prosciutto 2 tsp olive oil 2 brown onions sliced 1 tbls Metro Xpresso Rub Directions: Caramelized Onions: Heat pan over high heat. Add oil & onions, cook for 3-4 minutes until onions are tender. Reduce heat to low, add the Metro Xpresso Rub & cook for a further 10 minutes or until onions are caramelized. Beef: Oven 430°F. Brush beef with oil. Sprinkle with salt and pepper. Heat a large pan over high heat. Cook beef for 4 to 5 minutes, turning to brown all sides. Place overlapping prosciutto pieces on a board so they are the same length as the beef, top with onions. Place beef on 1 edge of the prosciutto and wrap the prosciutto around the beef. Secure with string. Place beef on a rack in a baking dish. Roast for 15 minutes. Reduce temp to 350°F & roast for 5 minutes for rare, or until cooked to your taste. Remove from oven, cover with tin foil for 10 min before slicing. Serves 4. |
Cowboy FajitasIngredients:2 lb steak or chicken breast strips 2 tbsp Cowboy Cookout Rub Juice of 1 lime I tbsp olive oil 1 medium onion sliced 1 medium red pepper sliced 1 medium yellow or green pepper sliced Directions: Marinade steak/chicken in rub and lime juice for 30 minutes. Cook in skillet with onions and peppers. Serve with warm tortillas, soured cream, salsa and guacamole. |
Roast Halibut with Herb ButterIngredients:3 tbsp unsalted butter 1/2 tsp plus 1tbsp zesty lemon pepper seasoning 1 tsp chopped fresh parsley 4 halibut fillets, each about 6oz in weight 1 tbsp olive oil Lemon wedges to garnish Directions: In a small bowl, mix the butter, 1/2 tsp lemon pepper and the parsley. Cover and refrigerate for at least 30 minutes. Preheat oven to 400 degrees. Brush fish with 1 tsp olive oil and sprinkle with 1 tbsp lemon pepper, seal in preheated fry pan in remaining oil for 1-2 minutes each side. Immediately transfer to oven and bake until opaque throughout when tested with knife, about 5 minutes. Transfer to serving plate and top with one-fourth of the flavoured butter. Serve immediately, garnished with lemon. |
Exotic African Rub on SalmonIngredients/Directions:Place a piece of fresh Salmon on a baking tray. Sprinkle liberally with Maple Leaf Spices - Exotic African Rub. Blob generously with butter (2 tbls). Cover with tin foil. Bake: 350°F oven for approx 40mins. Barbeque: Wrap the Salmon in tin foil instead of using a baking tray and Barbeque! Ready to serve. |
Spaghetti and Lemon-marinated SalmonIngredients:600g salmon fillet skin removed 2 tbls lemon juice 1 tbls Maple Leaf Spices Zesty Lemon Pepper Grinder 1 tbls olive oil 400g spaghetti 1 tbls olive oil, extra 3 tbls salted capers, rinsed 1 cup grated parmesan cheese 1/4 cup roughly chopped parsley 1/2 tsp Maple Leaf Spices Rainbow Peppers Grinder Directions: Cut salmon into small squares and place in a bowl with the lemon juice, olive oil and Maple Leaf Spices Zesty Lemon Pepper Grinder. Refrigerate for 30 mins. Place pasta in a large saucepan of slightly salted boiling water and cook until al dente. Heat a frying pan over medium heat. Add olive oil extra and capers and cook for 3 minutes until crisp. Toss the pasta and half of the parmesan and the capers and place on serving plates. Toss the salmon with the remaining parmesan, the parsley and Maple Leaf Spices Rainbow Peppers Grinder. Spoon over the pasta and serve. |
Thai - Rubbed Salmon with Peach Pico De GalloIngredients:For the Pico De Gallo 1 ripe peach, pitted and diced 1 ripe nectarine pitted and diced 1 tbls finely diced red onion 1/2 Anaheim pepper, seeded and diced. 2 tbls vegetable oil 2 tbls rice wine vinegar Maple Leaf Spices freshly ground salt and rainbow pepper. For the Salmon: 1 large sockeye salmon fillet Drizzle of olive oil 2 tsp Spicy Thai Rub 2 tbls brown sugar Maple Leaf Spices freshly ground salt and rainbow pepper Directions: Toss peach, nectarine, onion and pepper together with oil and vinegar. Season with salt and pepper. Set aside to marinade while preparing the salmon. Slice salmon fillet into 4 servings. Season salmon with salt, pepper. Rub with sugar and Spicy Thai.. Drizzle with oil. Place skin side up on a hot barbeque. Cook 2 minutes, turn over, cook another 2 minutes. Serve with Pico De Gallo and grilled vegetables. |
Roasted Spaghetti Squash 2 WaysWith Herbs & Feta1 medium spaghetti squash 1 tbsp extra virgin olive oil plus more for brushing 1 tbsp Spicy Thai Rub 1/4 -1/2 cup crumbled feta Preheat oven to 400 degrees. Brush sides of squash with oil and place face down on a baking sheet. Roast until tender, about 45 minutes. Cool slightly then scrape squash with a fork to remove flesh in long strands. Place in bowl and mix in oil, Spicy Thai Rub and feta. Toss and serve immediately. With Italian Herbs & Parmesan 1 medium spaghetti squash 1 tbsp extra virgin olive oil plus more for brushing 1 tbsp Italian Fiesta Rub 1/4 cup grated parmesan cheese Cook squash as above. Mix in olive oil, Italian Fiesta Rub, parmesan and olives if using. |
Parmesan Roasted AsparagusIngredients:20 large fresh asparagus 11/2 tbls olive oil 1 tsp Maple Leaf Spices Italian Fiesta Rub 1/4 cup freshly grated parmesan cheese 2 lemons cut in wedges for serving Directions: Preheat oven to 400°F If the stalks are thick, peel the bottom half of each. Lay a single layer on a sheet pan and drizzle with olive oil. Sprinkle with Maple Leaf Spices Italian Fiesta Rub. Roast for 15 to 20 mins, until tender. Sprinkle with parmesan and return to the oven for another minute. Serve with lemon wedges. |
Smokey Caribbean Roasted PotatoesIngredients/Directions:Use as many potatoes as you need. Cut in half or quarters as you please. Wash and pat dry. (Potatoes can be peeled or unpeeled ). Drizzle olive oil over the potatoes. Liberally sprinkle with Maple Leaf Spices - Smokey Caribbean Rub. Place mixture in a baking tray. Bake in a 350°F oven for approx. 40 mins. (Depends how many potatoes) Toss roasted spicy, sticky and sensational potatoes into a beautiful bowl. Sprinkle with chopped fresh parsley. Ready to serve. Try this recipe with any kind of potatoes however the small NEW POTATOES as well as YAMS are particularly scrumptious! |
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