I do love a bit of nice spice. And this is no exception. It is a great accompaniment to anything grilled or BBQ-ed, even good slathered over roasted, caramelised eggplant or zuchinni if you are a vego. I do like to use it more as a marinade however, so rub all over some chicken Marylands, keep them in a ziploc bag for a day and when you cook them up, you will find everything just comes together in an organic wholefood way! (hahaha) Go on, enjoy. By the way, it will keep indefinitely in the fridge, nothing is going near it cos it is so darned hot!
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Need
- 4 Tablespoons cumin seeds
- 4 Tablespoons Coriander Seeds
- 200 Grams red chilli
- 100 Grams cloves garlic
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons pink salt flakes BUY
- 40 Grams fresh lemon juice
Do
- 1
Place seeds into a dry fry pan and toast over a high heat until they smoke a little and are very fragrant. Cool.
- 2
Place toasted seeds into Thermomix bowl and mill 10 sec/speed 10.
- 3
Place chillies into an open flame either over your gas stove or on a BBQ. Roast them until skin is blackened. If you are removing the seeds, cool the chillies and do that before proceeding. You need the blackened skins.
- 4
Add roasted chillies, garlic and EVOO to Thermomix bowl and chop 3 sec/speed 8.
- 5
Saute 6 min/Varoma/speed 1.
- 6
Add remaining ingredients and blend 1 min/speed 7. Scrape down sides of bowl and repeat.
- 7
Store in sterlised jars in the fridge until use.
