HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
https://www.chefspencil.com
Cuisine: African Recipes by Professional Chefs
Below you will find a range of African recipes that will make you feel like you’re on the edge of the Kalahari waiting to begin exploring. Enjoy the flavors of Moroccan spice, Harissa and much more!
CHERMOULA
Recipes for Chermoula come in all kind of different variations and flavors. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried...
CHERMOULA BAKED COD FILLET
This must be one of the more simple recipes I know, but the fresh herbs and the roasted spices of the Chermoula lack nothing in flavor or fragrance. Of course the dish works...
CHILLI GARLIC MASALA PRAWNS WITH COUSCOUS SALAD
‘Masala’ is a term used in South Asian cuisines to describe a mixture of spices used to flavour a dish. This dish usesa garlic-based masala that echoes my wife Sohani’s...
MOROCCAN SPICE
This Moroccan spice mix is perfect for marinating, coating or rubbing. Although you could just go out and buy premixed spices making them yourself will give you a much nicer...
MOROCCAN SWORDFISH ON CREAMY POLENTA WITH CORIANDER AND LEMON OIL
This recipe is a wonderful marriage of flavours and cultures. Some will claim swordfish, is a very boring fish, and in all honesty it is a bit simple on its...
SPICED FISH ON CITRUS AND MINT COUS COUS
This dish builds on a recipe my friend Damian gave to me a couple of years back. I was working with him on a function for the annual Melbourne Cup...
‘FOIE GRAS-NOLA’ & BIG NUM-NUM (SEARED FOIE GRAS, HONEY-NUT GRANOLA, PARSNIP, ONION MARMALADE)
foie-gras-nola-big-num-num-seared-foie-gras-honey-nut-granola-parsnip-onion-marmaladeNum-Num Puree Place all the ingredients in a heavy based sauce pan Add 100 millilitres of water and let the pot slowly come to the boil. Leave it to simmer...
