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.

Use it with any protein on hand – or even as a dip or on pizza and other flatbread for a complete flavour boost.

BETTER THAN RESTAURANT CURRY

Serves 6 as a main / A medium spiced curry
Prep time: 15 mins / Cooking Time: 20 mins
Difficulty: Easy

Protein of choice 1.5 kg
Mixed Roots Meat Mix 1 tsp
Plain, unsweetened yoghurt 2 tbsp

FOR THE CURRY
Neutral Oil* 4 tbsps
(Or Ghee and oil in equal portions)
Large onion (chopped) 1
Crushed garlic 1 tsp
Crushed or grated ginger 1 tsp
Crushed Tomatoes 400 gms -1 can
Coriander (small handful – stalks and leaves separated)
Mixed Roots Hurry Curry Spice Blend 2 tsp
Mixed Roots Meat Mix 1 tsp
Cashew Nuts – about 8
Garam Masala 1/4 tsp
Salt to taste
Splash of water

– Cut your protein into bite sized pieces.
– In a bowl, mix with the plain yoghurt and Meat Mix.
– Cover & set aside.
(You could also do this and leave overnight, covered in the fridge. Just pull it out and try & bring as close to room temperature as possible, before cooking.)

COOKING THE CURRY

– In a heavy bottomed pan, heat oil & ghee on a medium-high heat.
– Add chopped onion and cook till transparent.
– The garlic goes in next. Mix well and cook till you can’t smell raw garlic or onions.
– To this add the crushed tomatoes and Mixed Roots Hurry Curry & Meat Mix Spice Blends, along with half the chopped coriander, ginger and cashew nuts.
– Mix well. Keep on a medium heat. Stirring occasionally.
– When the curry paste comes together it turns into this beautiful rich, terracotta colour, with the tomatoes shedding their oil towards the edges.
– Add a splash of water and heat through.
– Using a stick blender, crush the cashews and sauce into a smooth paste.
– Drop the marinated meat into the sauce and stir well.
– Cover and let simmer till the meat is cooked.
– Sprinkle the remainder of the chopped coriander along with the Garam Masala, cover and leave aside till ready to be served.

Serve with steamed rice, fresh roti or naan, a dollop of plain yoghurt and some poppadom & pickled red onions.

This makes a thick, rich sauce. If you want a creamy base, add a dash of water, coconut cream, or cream to bring to the consistency you would like it to be.

So, so, so good……

The post Better than Restaurant Curry 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.

Eggs are just perfect for brunch – or for a hearty brekkie to load you up for the day. Let me know if you make these (I’ve tweaked this recipe a wee bit to be more like where my current preferences lie).

Serves 2 | Ready in 15 minutes

Ingredients

• 4 large eggs
• 2 tbsp cream (or milk)
• 200g mushrooms, sliced
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp Mixed Roots Meat Mix Spice Blend
• Salt and black pepper, to taste
• 2 slices sourdough or grainy toast
• Fresh parsley or chives, finely chopped (optional)

Method

Cook the mushrooms

• Heat the olive oil and half the butter in a frying pan over medium-high heat.
• Add the mushrooms and cook for 5–6 minutes until golden and any moisture has evaporated.
• Sprinkle over ½ tsp Meat Mix Spice Blend and stir through.

Prepare the eggs

• Crack the eggs into a bowl and whisk with the cream.
• Stir through the remaining ½ tsp Meat Mix Spice Blend.

Make the scrambled eggs

• Reduce the heat to low and add the remaining butter to the pan.
• Pour in the egg mixture over the cooked mushrooms.
• Using a spatula, gently stir and fold the eggs as they cook.

Continue cooking slowly until the eggs are creamy and softly set. Avoid overcooking – the eggs should still look slightly glossy.

Serve

Toast the bread and place on warm plates.

• Spoon the creamy scrambled eggs over the toast.
• Top with the golden mushrooms.
• Finish with a crack of black pepper and a sprinkle of parsley or chives if using.
• With a mug of chai or coffee – of course 😉

My two cents’ worth:

For an extra hearty winter brunch, add a handful of baby spinach to the mushrooms during the final minute of cooking, or top with crispy bacon for a café-style finish. Yummmm

The post Creamy Scrambled Eggs (with Mushrooms) appeared first on Mixed Roots.

INGREDIENTS

Serves: 4

Burger Patties

• 500g mince of choice (beef, lamb, chicken, or plant-based mince)
• 1 cup cooked black beans or kidney beans, lightly mashed
• ½ onion, finely chopped
• ¼ cup fresh coriander, chopped
• 2 tbsp Mixed Roots Texican Spice Blend
• 1 egg (optional, helps bind if using lean mince)
• Oil spray for cooking

Tomato & Cucumber Salsa

• 2 tomatoes, diced
• ½ cucumber, diced
• 2 tbsp fresh coriander, chopped
• Juice of ½ lime
• Pinch of salt & sugar

Quick Pickled Red Onions

• 1 red onion, thinly sliced
• ¼ cup vinegar
• ¼ cup warm water
• 1 tsp sugar
• 1 tsp salt

To Serve

• 4 burger buns, toasted
• Sour cream
• Extra coriander leaves
• Lettuce (optional)

Pickle the Onions

• Combine vinegar, warm water, sugar, and salt in a bowl. Add sliced red onion and leave for at least 20 minutes while preparing everything else.

Make the Salsa

• Mix tomatoes, cucumber, coriander, lime juice, and salt in a bowl. Set aside.

Prepare the Burger Mix

In a large bowl combine:

• Mince
• Mashed beans
• Diced onion
• Chopped coriander
• Texican Spice Blend
• Egg (if using)
• Mix gently until just combined.
• Divide into 4 equal portions and roll into loose balls.

Smash & Cook

• Heat a large cast-iron pan or get the Barbie up to optimal temperature (Very hot!)
• Spray some oil onto pan or grill and maybe even some on the Mince balls!
• Place a mince ball onto the hot surface and immediately smash firmly with a burger press or spatula until about 1cm thick.
• Cook for 3 – 4 minutes until nicely caramelised, then flip and cook another 2–3 minutes.

Repeat with remaining patties.

The post Smash Burgers – Texican Style! appeared first on Mixed Roots.

Serves: 4

Prep time: 10 mins // Cook time: 15 mins

INGREDIENTS

• 500g pork mince
• 2 tbsp Mixed Roots Thai Zinger seasoning blend
• 1 tbsp oil (I prefer Peanur oil for a lot of Asian style meals)
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 cup mixed vegetables (fresh or frozen) Broccoli, Capsicum, Carrot, Green beans
• Shredded Cabbage 1 cup
• Water chestnuts (if possible) 1 small can, sliced up
• Juice of ½ lemon or lime
• Handful fresh coriander, chopped (some set aside to garnish at the end.)

To Serve

• Steamed jasmine rice
• Lemon or lime wedges
• Crispy shallots

• In a heavy bottomed pan, heat oil.
• Add the shredded cabbage along with the ginger and garlic.
• Stir well till you don’t smell the raw garlic.
• Add the Thai Zinger and give it another good stir.
• The mince and chopped coriander goes in next.
• Give the mix a really good stir, breaking up any lumpy bits.
• When the mince is nearly cooked, add the mixed veg & water chestnuts and stir well. (Depending on my mood, I sometimes I add a splash of fish sauce as well!)
• Squeeze over lemon or lime juice.
• Stir through the coriander set aside
• Taste and add a little more Thai Zinger if desired.

• Spoon over fluffy jasmine rice.
• Garnish with extra coriander and a lemon wedge.
• Crispy shallots are your secret weapon for extra crunch!!!

My two cents’ worth:

For a richer, more authentic Thai-style version, stir through:

• 1 can coconut cream, OR
• 2 tbsp peanut butter and a splash of water

This turns the dish into a creamy Thai Zinger coconut mince bowl that’s fantastic for meal prep and freezes well.

Yummmmm 😋

The post Zingy Thai Pork Mince appeared first on Mixed Roots.

Serves: 4–6

Ingredients

For the Chicken

• 800g boneless chicken thighs, diced
• 2 tsp Mixed Roots Tandoori Seasoning Blend
• ½ cup plain unsweetened yoghurt
• 1 Tbsp oil (or melted ghee)

For the Sauce

• 1 Tbsp oil, melted ghee, or butter
• 4 cloves garlic, crushed
• 1 Tbsp grated ginger
• 2 tsp Hurry Curry  (or 3 tsp for a bolder curry flavour)
• 400g can crushed tomatoes
• ½ cup cream (or coconut cream)
• 2 Tbsp cashew nuts soaked in boiling hot water for about 10 minutes
• Salt to taste
• Fresh coriander, leaves and stalks separated and chopped

Method

Marinate the Chicken

In a bowl combine:

• Chicken
• Tandoori Seasoning Blend
• Yoghurt
• Oil or ghee
• Mix well and marinate for at least 30 minutes (overnight is even better).

Cook the Chicken

• Thread marinated chicken onto skewers if desired.
• Grill on a BBQ, under an oven grill, or in a hot pan.
• Cook until lightly charred and almost cooked through.
• Remove and set aside.

Make the Sauce

• Heat the oil, ghee, or butter in a heavy-bottomed pan.
• Add garlic and cook for 1–2 minutes to remove the raw garlic flavour.
• Stir through:
  • Ginger
  • Hurry Curry Blend
  • Cashew nuts
  • Crushed tomatoes
• Add the chopped coriander stalks.
• Sprinkle in a little extra Tandoori Blend if desired.
• Simmer for about 20 minutes, stirring occasionally.
• Add a splash of water if the sauce becomes too thick.
• Using a stick blender, blitz until smooth.

Finish the Curry

• Stir through the cream.
• Add the cooked chicken.
• Simmer gently for 10 minutes until the chicken is fully cooked and the sauce is rich and silky.
• Taste and adjust seasoning if needed.

To Serve

Garnish with fresh chopped coriander leaves and serve with:

• Fluffy basmati rice
• Warm naan bread
• Pickled onions
• Raita

Yummmmmm 😉

⸻

The post Easy Chicken Tikka Masala appeared first on Mixed Roots.

Serves: 4–5

Naturally: gluten-free & dairy-free

Ingredients

Method

• Heat oven to 200°C (fan bake).
• In a large bowl (or straight in the baking dish), mix garlic, lemon zest & juice, olive oil, salt, pepper, and herbs.
• Add chicken and toss well so everything’s coated.
• Arrange chicken in a baking dish or tray (skin side up if using thighs).
• Bake uncovered for:
  • • Bone-in: 40–45 minutes
  • • Boneless: 25–30 minutes
  • Spoon the pan juices over once halfway if you remember.
• If you want extra colour, switch to grill for the last 3–5 minutes.
• Sprinkle with parsley and serve with the pan juices drizzled over.

Easy sides that go great

The post Lemony, Texican Chicken appeared first on Mixed Roots.