Click recipes below for more information
Appetizers & Soups
Cheese Straws with Chive & Garlic Dip
Roasted Pepper Soup
Salads
Curry Pasta Salad
Mains
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
Fish
Exotic African Rub on Salmon
Spaghetti and Lemon-Marinated Salmon
Thai –rubbed Salmon with Peach
Pico De Gallo
Veggies
Parmesan Roasted Asparagus
Smokey Caribbean Roasted Potatoes
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Cheese Straws with Chive & Garlic Dip
Ingredients:
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 375F
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!
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Roasted Pepper Soup
Ingredients:
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 425F. 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.
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Curry Pasta Salad
Instead 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.
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Cabernet Cocoa Rub with Chicken Thighs & Grapes
Ingredients:
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°C.
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.
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Chicken with a Crunchy Curry Coconut Sauce
Ingredients:
4 skinless chicken breast halves
1 tbls olive oil
1 cup red onion very thinly sliced
½ cup green onion, chopped (4)
1 ½ tbls Maple Leaf Spices Asian Adventure Rub
1 cup unsweetened coconut milk
½ cup low salt chicken broth
1 tbls Thai Fish sauce
1 tsp sugar
½ cup sliced red peppers
½ 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.
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Italian Fiesta Stuffed Pork Tender Loin
Ingredients:
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.
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Metro Xpresso Prosciutto Beef with Caramelized Onions
Ingredients:
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 430F. 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 350F & 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.
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Exotic African Rub on Salmon
Ingredients/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 °C oven for approx 40mins.
Barbeque:
Wrap the Salmon in tin foil instead of using
a baking tray and Barbeque! Ready to serve.
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Spaghetti and Lemon-marinated Salmon
Ingredients:
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.
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Thai – Rubbed Salmon with Peach Pico De Gallo
Ingredients:
For the Pico De Gallo
1 ripe peach, pitted and diced
1 ripe nectarine pitted and diced
1 tbls finely diced red onion
½ 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.
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Parmesan Roasted Asparagus
Ingredients:
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 400F
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.
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Smokey Caribbean Roasted Potatoes
Ingredients/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 °C 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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