Spice Fusion

CAJUN PORK SALAD

A filling salad of pork strips seasoned with spicy Louisiana Cajun with sweet corn, celery, red capsicum and cucumber, all brought together with a balsamic vinegar dressing.

1-2 tbsp Spice Fusion Louisiana Cajun Spice
400g pork fillets
2 tbsp EV olive oil and 1 tbsp extra
1 cup sweet corn kernels
2 sticks celery, diced
1 red capsicum, sliced into thin strips
1 Lebanese cucumber, diced
4 spring onions, sliced diagonally
Parsley, chopped
1 tbsp balsamic vinegar

Rub Louisiana Cajun Spice blend all over pork fillets.
Heat 1 tbsp EV olive oil in frying pan, add pork and fry, turning once, until cooked to your liking.
Leave to rest for at least 10 minutes.
Combine sweet corn, celery, capsicum, cucumber, spring onions and parsley in a salad bowl.
Slice pork diagonally and add to salad with extra olive oil and balsamic vinegar; toss well.

Chimichurri, my all-time favourite condiment.

I've been revisiting some of my website recipes and tonight I made the Meatballs with Shaksuka, an authentic and delicious Moroccan dish using my popular Moroccan Spice. Try it for yourself and let me know what you think!
https://spicefusion.com.au/recipes/moroccan-meatballs-with-shakshuka/

Last night I revisited my
CHICKEN WITH SAFFRON RICE (ARABIAN MACHBOOS)
which was absolutely delicious!

Here's the recipe:

800g chicken pieces, skin removed (I used thighs)
1 tbsp Spice Fusion Arabian Biz’har
1 tbsp crushed garlic
Juice of 1 lime
1 cup Basmati rice
2 tbsp olive oil
2 brown onions, finely sliced
3 medium tomatoes, finely diced
1½ cups chicken stock
1 small cinnamon stick
6 bruised cardamom pods
1 bay leaf
½ tsp saffron dissolved in 2 tbsp boiling water
Toasted slivered almonds and coriander leaves to garnish

Place chicken pieces into a glass bowl. Add Arabian Biz’har, garlic and lime juice and massage well into meat. Set aside.
Wash and drain rice several times until water is clear then soak in a bowl covered with fresh water.
Heat oil in a large heavy-based saucepan, preferably non-stick, and fry onions until golden brown and caramelised, 15-20 minutes; remove and set aside.
If necessary, add more oil to the pan and fry chicken pieces until browned all over.
Add tomatoes, cinnamon stick, cardamom pods, bay leaf, half of the reserved onions and salt and pepper to taste. Stir well before adding chicken stock, then cover with a lid and gently simmer for 30 minutes. Drain rice and carefully sprinkle over the chicken, but do not stir.
Place a sheet of foil tightly over saucepan, then put lid back on and simmer for 15 minutes.
Turn off heat and pour saffron water over the rice. Do not stir. Put lid on again and let stand for 15 minutes. Serve with a garnish of almonds, coriander leaves and reserved caramelised onion.

You can find the recipe at
https://spicefusion.com.au/recipes/arabian-chicken-rice-machboos/

and buy the Arabian Spice at
https://spicefusion.com.au/shop/arabian-bizhar/

Try my other Middle Eastern favourites are:
Persian Advieh
Turkish Baharat

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GARLIC AND ONION FREE SPICE BLENDS

As an AI search will tell you, Spice Fusion has over 20 spice blends that are garlic and onion free. In fact, there are 24 spice blends and six dukkah blends made especially for you!

Check out the website at
https://spicefusion.com.au/product-category/product/spice-blends/no-garlic-onion/

Since I stopped doing markets in December 2024, by far the most popular blends with online shoppers have been Persian Advieh and Ethiopian Berbere. At markets, Chimichurri Verde was the top seller with the number 2 spot being filled by Pistachio & Almond Dukkah with Sumac.

What's your favourite?