Serves: 4–5

Prep time: 15 minutes + marinating

Cooking time: 2–2½ hours

Ingredients

• 1.5 kg pork ribs
• 250 ml ginger beer (we love Pete’s Naturals Ginger Bear)
• 3 tbsp Mixed Roots Bee Sting Hot Honey Drizzle
• 4 tbsp soy sauce
• 4 cloves garlic, crushed
• 1 tbsp freshly grated ginger
• ½ tsp smoked paprika
• ½ tsp freshly ground black pepper
• 1 tbsp cornflour

Method

1. Make the marinade

In a bowl, combine the ginger beer, Bee Sting Hot Honey Drizzle, soy sauce, crushed garlic & ginger, smoked paprika and black pepper & cornflour.

Stir until the honey is well incorporated & there are no lumps in the cornflour.

2. Marinate the ribs

Place the ribs in a large dish or resealable food-safe bag. Pour over the marinade, ensuring the ribs are well coated. (As I said earlier, I prefer slicing the rack into single ribs – makes for easier handling and quicker cooking!)

Cover and refrigerate for at least 4 hours, preferably overnight. If using a whole rack, turn the ribs occasionally so the marinade reaches all sides.

3. Cook until tender

Preheat the oven to 130°C fan bake.

Pour the ribs, marinade and all and place them in a roasting dish.

Cover tightly with foil.

Bake for 3½ – 4 hours, until the meat is tender and beginning to pull away from the bones.

4. Finish the ribs

Remove the foil and increase the oven temperature to 220°C fan bake.

Cook for another 10 – 15 minutes, turning the ribs once, until the outside is browned and lightly caramelised.

You could also finish these on a grill or bbq if you want to pre-cook and leave in the fridge.

For extra flavour, you could drizzle a bit of the glorious Bee Sting honey drizzle!

5. Serve

If using a whole rack, rest for 5 minutes before cutting into individual ribs.

Serve with crunchy slaw, pickled red onions  and fries. Ensure you have plenty of serviettes on hand!

The post Sticky Pork Ribs appeared first on Mixed Roots.

Ingredients

• 800 g chicken (cut into big cubes) or drumsticks
• 1/2 cup plain, unsweetened yoghurt
• 2 tbsp Mixed Roots Tandoori Spice Blend
• 1 tbsp lemon juice
• 1 tbsp oil or melted ghee
• 1 tsp salt, or to taste

If you’re using cubed meat, it’s easiest to thread the marinated meat onto skewers – Ensure you soak bamboo skewers for at least half an hour prior to using to avoid an extra smoky flavour from burnt sticks!

Method

1. Make the marinade

In a large bowl, combine the yoghurt, Tandoori Spice Blend, lemon juice, oil and salt. Mix well.

2. Marinate the chicken

Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.

3. Cook your way

Oven: Preheat to 200°C (180°C fan bake). Arrange the chicken on a lined baking tray and bake for 35 – 45 minutes, depending on the cut and size, turning halfway through. Finish off under a hot grill for a smoky flavour.

Air fryer: Cook at 180°C for approximately 20 – 25 minutes, turning halfway through. Cook in batches to avoid the meat stewing.

Barbecue: Cook over medium heat, turning regularly until golden and cooked through.

4. Check and serve

Ensure the chicken reaches an internal temperature of 75°C. Finish with a squeeze of fresh lemon juice and serve with pickled onions and a fresh kachumbar salad along with rice, naan, salad or your favourite chutney.

My two cents’ worth:

For the best flavour, marinate overnight. For a beautiful charred finish, grill the chicken for the final few minutes of cooking, watching carefully to prevent burning.

The post Easy Tandoori Chicken appeared first on Mixed Roots.

I thought this was the most magical compromise that I probably enjoyed even more than the original!

This is a HUGE portion and will make a hearty portion for 6-8 eager adults.

INGREDIENTS
Rice Flour 6 heaped tbsps
Almond Meal* 2 heaped tbsps
Ghee / Butter 1/2 cup, about 125 gms
Cardamom Powder 1 tbsp
Vanilla Ice Cream 1 2 liter tub

METHOD
– In a heavy bottomed pan, melt the ghee or butter on a medium heat.
– Add the rice flour along with the almond meal and cook till the flour is a very light brown (take care as you don’t want the flour to burn).
– The cardamom powder goes next. Mix well.
– Scoop about a quarter of the tub of the vanilla ice cream and while it’s melting, keep an eye out for any lumps. You might need to use a whisk if you spot any.
– Add the rest of the ice cream and let slowly melt.
– Keep the heat relatively low and heat this decadent mixture right through while stirring occasionally to ensure that the flour doesn’t stick to the bottom.
– Pour into individual ramekins or containers and sprinkle a bit of cardamom. Other garnish options – crushed pistachios, slivered almonds or edible roses & flowers.
– You could also leave to rest in a wide dish and scoop out individual portions while serving.

Delicious hot or cold!

*Use an additional spoonful of rice flour if you have nut allergies.

The post Ice Cream Phirni-ish appeared first on Mixed Roots.

If you wanted to make a meal of them, I’d serve them with a nice warm lentil salad, pickled red onions and some crunchy slaw.

Makes 12–14 small fish cakes (serves 4–6)

Ingredients

• 500 g hoki fillets (fresh or thawed frozen)
• 600 g floury potatoes (like Agria), peeled and chopped
• 2 tbsp butter or olive oil
• 2 tsp Mixed Roots Fish Mix spice blend
• 2 tbsp finely chopped coriander or parsley
• 1 small garlic clove, crushed
• Zest of ½ lemon
• 1 egg
• 1/2 tsp salt 
• Freshly cracked black pepper

For coating

• ½ cup gluten-free flour or plain flour
• 1 egg, beaten
• 1 cup panko breadcrumbs (or GF crumbs)

To serve

• Lemon wedges
• Masala Mayo, or tartare sauce or aioli
• Kumara Chips, warm lentil salad and pickled red onions

Method

• Cook the potatoes – Boil potatoes in salted water until tender. Drain well and allow excess moisture to evaporate for a few minutes before mashing.
• Cook the fish – Place hoki in a shallow pan with a splash of water. Cover and gently poach for 5–6 minutes until just cooked. Drain well and using a fork, flake into large pieces.
• Make the mixture – Mash potatoes until smooth (but not “gluey”). Stir through butter, Fish Mix, garlic, coriander or parsley, lemon zest, salt and pepper.
• Gently fold through the flaked hoki and egg. Keep some of chunky pieces of fish for texture.
• Chill – Refrigerate mixture for 30 minutes. This makes shaping much easier.
• Shape and crumb – Using damp hands, form into small patties or traditional French-style croquettes. (I sometimes use an ice cream scoop to measure out the mixture into uniformly sized balls.)
• Coat each one in: flour, beaten egg and then dunk into the breadcrumbs
• Cook – Shallow fry in a little oil over medium heat for 3–4 minutes per side until golden and crisp.
• If using an air fryer, spray with an oil spray and cook on medium heat for about 15 minutes, turning midway through so that they brown evenly.

Serving suggestion

Serve with a Masala Mayo, lemon wedge and perhaps a simple salad of rocket, cucumber, tomatoes and vinegarette.

My two cents’ worth:

• For a truly authentic French texture, replace about 100 g of the potato with 100 g of béchamel sauce.
• A tablespoon of capers or finely diced cornichons folded through the mixture is also lovely.
• Kumara can replace up to one-third of the potato for a slightly healthier twist.

Golden and crisp on the outside, soft and fluffy within, I love these melt in the mouth croquettes. These also freeze really well which makes them perfect for easy weeknight dinners, lunchboxes or last minute entertaining.

The post Fish Croquettes appeared first on Mixed Roots.

This chicken also tastes wonderful the next day, cold & shredded on a bed of salad.

Serves: 4 | Prep Time: 15 mins | Cook Time: 45–50 mins
Ingredients:
8 chicken drumsticks
2 tbsp Bee Sting Honey Drizzle
1 heaped tsp Nice Spice
2 tbsp neutral oil
½ tsp chill flakes (optional)
3 garlic cloves, smashed coarsely
Salt & pepper to taste

Marinade:
Mix together:
2 tbsp Bee Sting Honey Drizzle
1 tsp Nice Spice, 
2 tbsp oil
, salt & pepper to taste
Toss chicken in marinade. Let sit 10–30 mins.

Method:
Heat the oil in a heavy bottomed pan.
Add the marinated chicken, crushed garlic, chilli flakes (if using) and pour over remaining marinade.
On a medium heat, cover the chicken and cook for about 20 minutes. Turn chicken and baste with pan juices. Cover and cook another 15 minutes.
Drizzle 1 more tbsp Bee Sting Honey Drizzle and shake the chicken in the pan, feeling like an accomplished chef!
Serve garnished with the fennel fronds & leaves from the bulb or fresh thyme & rosemary sprigs.

We had this with some Jasmine rice and steamed pak-choy and Brocollini stems. Crispy shallots are a great addition, too.

The post Nice Chicken with a Sting appeared first on Mixed Roots.

July Week 4

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Eggs 4
Cream (or milk) – a generous splash, about 2 tbsp
Sliced Mushrooms – 1 cup (about 6 large)
Meat Mix 1 tsp
Neutral Oil 1 tbsp
Butter – small knob

Coriander leaves / Dill – small handful chopped up to use as garnish

– Heat oil & butter in a heavy pan on medium heat.
– While your pan is warming up, whisk the eggs, cream and Meat Mix spice blend.
– When the butter has melted and the pan is hot enough, increase the heat to the highest setting.
– Add the mushrooms and toss to cook (don’t cook on a very low heat or for too long as the mushrooms start sweating.)
– Pour the whisked eggs and swirl the pan so that the mushrooms are all coated.
– Once the egg “sets” move with a spatula all to set again, moving the eggs regularly till they are coked through, but still a little bit “runny”.
– Once you get them off the pan, they will continue to cook in their residual heat.
– Stir through the chopped coriander & dill before serving on some toasted sourdough or ciabatta.

We have been a *little bit* spoilt with some fresh truffle from George’s Truffles this week and are relishing every mouthful (the kids… huge fans!) – double the ‘shroom hit! To truly enjoy the maximum flavour of the truffle and eggs, we’ve skipped the coriander & dill in this batch.

As with a lot of food – ugly pictures, beautiful flavours!

The cream gives the eggs a very rich texture (I find that milk just makes them rather runny and causes eggs to “sweat”.)
Resist the temptation to constantly stir the eggs while cook gin them – you’re scrambling them, not making a custard!

Feel free to swap the Meat Mix for Hurry Curry or Nice Spice for a spicier variation.

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