- Chickpea Curry
- Easy Bake / BBQ Chicken Salad
- Singapore Noodles
- Chicken & Vegetable Curry
- Baked Chicken & Harissa
- Healthy Breakfast for Two
- Lamb Tagine
1 lge can chickpeas rinsed and drained
3 tblspn Miris Red Curry Paste
1 small onion diced
1 tspn mustard seeds (optional)
200 ml coconut cream
Salt to taste
1/2 cup shredded coconut
Sauté onion & mustard seeds in Red Curry Paste, add chickpeas & coconut cream. Simmer for 10 mins on low to med heat. Add shredded coconut & stir. Serve with steamed rice.
2 Chicken breast fillets
1 Tbspn Miris Red Curry Paste / Miris Pumpkin & Chilli Chutney
Your favourite Salad Veggies
2 Boiled eggs – quartered
Coat chicken with Red Curry Paste / Pumpkin & Chilli Chutney & refrigerate for 2 hours before cooking.
BBQ / Bake in a moderate oven until meat is cooked.
Prepare salad, top with eggs, olives & Feta cheese. Slice chicken & top over salad
500g Pork fillet cut into strips
250g Rice Vermicelli noodles
125g Chinese Roast Pork / Chinese sausage
2 cups Bean Sprouts
1 Onion cut into strips
2 cups Spring Onions cut into 2cm lengths
1 Green & Red Capsicum cut into strips
1 Red Chilli deseeded & cut into strips
2 Eggs lightly beaten
3 Tablespoons Oil
Dry roasted peanuts & fresh coriander leaves to garnish
Marinade For Pork
1 tspn Light Soy
2 tspn Dry Sherry
½ tspn Sesame Oil
½ tspn Sugar
Salt & Pepper
1 tspn Cornflour
1 Tblspn Miris Red Curry Paste
1 tspn Dark Soy
• Cover pork strips in marinade and set aside for 1 hour.
• Cover vermicelli in boiling water & set aside for 5 mins, drain well.
• Heat a flat frying pan with a spray of oil & pour a little egg mixture to make a thin pancake. Repeat until all egg is used. Slice pancakes into thin strips & set aside.
• Heat 1 tblspn of oil in a hot wok & stir fry Red Curry Paste for 2 secs, quickly add vermicelli, stirring to coat the noodles well. Remove to a warm oven.
• Heat 2 tblspns oil in a hot wok stir fry pork strips, until colour changes 1 – 2 mins.
• Add Chinese sausage, onion, capsicum, red chilli, bean sprouts & spring onion & toss well to combine with pork for 2 mins.
• Add Dark Soy & mix through well.
• Add vermicelli to combine all ingredients in wok for another minute.
• Serve on large Platter & garnish with Roasted Peanuts & Coriander.
Serve with Chicken Curry
Serves 4 – 6 .
2 Chicken breast fillets cut into cubes
3 tablespoons Miris Red Curry Paste
1 small Onion finely diced
2 small Sweet Potatoes cut into cubes
2 small Potatoes cut into cubes
½ cup of diced Eggplant
1 cup of chopped Green Beans
200 g canned Tomatoes – diced
400 g canned Chick peas
200 g Coconut Cream
Salt to taste
Sauté chicken in a pan with the Miris Red Curry Paste, when the chicken is coated add the onion, eggplant, sweet potato and potatoes stir for 2 minutes. Add Canned Tomatoes, Coconut Cream & Chick Peas; cover & simmer for 5 minutes. Add Beans & simmer for a further 10 minutes on low heat.
Serve with steamed Rice, Raita (yogurt & cucumber salad) & Pappadams.
8 Chicken Drumsticks
1 small Preserved Lemon, finely chopped
1 Tbsn Miris Harissa Paste
Salt & Pepper to taste / Miris Spice Blend
Fresh sprigs of coriander for garnish
1 cup natural Greek Yogurt
splash of Olive Oil
1 Tbsn lemon juice
Salt & Pepper to taste
Combine preserved lemon & Miris Harissa Paste, salt & pepper & mix well. Rub mixture into & around the chicken. Spread in single layer on a baking dish & roast at 200C until browned & cooked through….approx 20-30mins.
Yogurt Dressing – Combine all ingredients & drizzle over the roasted chicken. Serve on a bed of couscous, with yogurt dressing & salad
2 Free Range eggs
2 lge Mushrooms
2 Slices Sourdough bread
Miris Spice Blend
Stalk mushrooms, cut tomato in half & grill until cooked. Poach eggs & lightly toast sourdough bread. Slice avocado & place on toasted bread, put eggs on top & grind Miris Spice Blend over the eggs. Serve with grilled tomato & mushrooms.
250g Diced Lamb / Diced Chicken
1 tablespoon olive oil
1 clove of garlic finely diced
1 Tablespoon Miris Moroccan Spice Blend
1 420g canned diced tomatoes
1 420g Canned Chickpeas rinsed well
2 teaspoons Preserved Lemon, finely diced
1 cup of diced green beans
2 cups vegetable stock
1/2 cup dried dates
1 Tablespoon Miris Harissa Paste
250g Greek Yogurt
2 Tablespoons finely chopped fresh mint
1 Tablespoon Miris Date & Preserved Lemon Chutney
Method – Can be made in a Tagine
Marinade lamb /chicken in Miris Moroccan Spice Blend & refrigerate overnight.
Saute garlic in olive oil, add diced meat and fry until browned.
Add canned tomatoes, vegetable stock, 1teaspoon preserved lemon, Harissa Paste, salt to taste & simmer for 20 mins
Add dates, beans & chickpeas & cook for a further 10mins
Combine 1 teaspoon preserved lemon & natural greek yogurt
Serve lamb / chicken tagine on a bed of couscous with a dollop of yogurt & some fresh mint
(Note – Add more or less Harissa paste, if you want a greater /less chilli hit)
Sri-Lankan Fish Curry
500g Trevally / Kingfish cutlets cut into pieces
2 tablespoons Vegetable oil
4 cloves of garlic finely diced
1 large onion, diced
8 Fresh Curry Leaves
2 pieces Rampe (Pandus leaves)
1 Teaspoon finely diced Lemongrass
1/2 teaspoon Turmeric
1 piece Cinnamon Quill
1 Green Chilli finely diced (optional)
1 teaspoon Chilli Powder
2 Tablespoons Miris Sri-Lankan Spice Blend
2 Medium Tomotoes, skinned & Chopped / 200g Canned Diced Tomatoes
50ml Tamarind Liquid / Juice of 1 Lemon
250ml Coconut Cream
Salt to Taste
Miris Date & Preserved Lemon Chutney to Serve
Rinse the fish steaks under cold water and dry on kitchen paper. Heat the oil in a large shallow pan.
Add onion, garlic, curry leaves and rampe, fry gently for 7 minutes until onions are soft and lightly golden.
Add turmeric, chilli powder and Miris Sri-Lankan Spice Blend, fry for 1 -2 minutes.
Add tomatoes, tamarind, coconut milk and salt
Simmer gently for 5 minutes
Add Fish to the pan and spoon some of the sauce over the top of the fish.
Simmer for 15 mins…Fish should be cooked through.
Serve with Steamed Rice & Pineapple Sambol & Pappadams