These are not recipes but a rundown on how it all comes together. You don't need a recipe when you have Secret Spice Co blends in your arsenal.
Monday - Tagine Lamb with Roasted Vegetable Quinoa
Butterflied lamb is often found on special and is so easy to cut it up for a slow cook rather than roasting it. You can use any spice blend and make it Mexican or Indian or Australian for that matter! I’ve chosen Tagine for a warming and hearty blend without the chilli - we add our own to taste with Chilli Garlic.
Simply combine your diced lamb, some cubed or diced veg like eggplant, zucchini, capsicum, tomatoes - whatever you like. 1 tablespoon of Tagine per 500g of meat to start and 1 tspn of salt per 500g - always taste and add more later if you prefer. All in a heavy pan in the oven at 160C for 2 or so hours - an easy one to prepare in the morning and put straight in the oven when you get home, or slow cooker if it’s your thing.
Tuesday - Meatballs & Spaghetti
This is a kids favourite from when they were very little - came out every time they had friends over and pleased the fussiest of eaters. Nowadays I ramp up the veg and don’t always serve it with spaghetti.
Blitz any and every veg you have floating around and chop some if you like the chunk. In a big pot of pan, take some gourmet sausages (the fat ones from the butcher) asn squeeze out blobs of sausage meat in to the pan leaving you with the skin to toss out.
Fry them off, add the veg and a jar of passata and season with Herbalicious or Garlic Pepper - taste for salt as all the salt and spice will come out of the sausage into the sauce. Our sausages were super spicy so we just needed a little GPS and extra salt. Simmer gently unti the veg and moosh and sauce has thickened.
Wednesday - Texan BBQ Steak
Now you know our new blend is Texan BBQ Salt, I can start talking about it!! It’s the best straight on your grilled meats - dry rub and a drizzle of oil in the pan. Simply delicious - no other words for it. DOn't be shy with it! Try combining it with other blends for a bigger flavour boost if that's your thang!
Mix up your veg by having a little something cooked and a little salad, maybe some baked spuds. Fermented veg is also good to add some zing to cut through any richness and add some friendly fellas to your gut!
Thursday - Bang Bang Chicken with rice
Ok so this was a major experiment and man, did it deliver even though it looks like shite!
Christian Petracca, footballer come TikTok famous cook, made up this Bang Bang chicken and when I looked at the ingredients, I’m like, just use a blend mate! And Texan BBQ fit the bill again!
Coated chicken thighs in the Texan BBQ Salt and smear the Bang Bang sauce all over (what even is that!?) - It's a mix of mayo (homemade), chilli sauce, sriracha and lemon juice.
Pan fry and serve with rice and shredded salad. Swizzle some more sauce over the top to create this lush dressing for the salad and rice. Next time I’ll put the sauce in a squeezy bottle to make it go on pretty!
Friday - Scraps!!
We’ve plenty of leftovers so I’m going to try these GF pita pockets I found at the supermarket.
Probably not the best ingredients but cheaper and better than takeaway. Everyone can fill their own - we have something left from every night this week so first in best dressed!
Top with cheese, salads and saucy stuff!
Have a fab weekend doing things you love with people that light you up!
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