Makes about 125 ml
A versatile herb and spice paste is great to have in your fridge, whether you want to prepare plant-based or meaty dishes. The paste can take an ordinary tray of veggies or piece of meat and turn it into a flavourful, gourmet meal. The combination of aromatic spices and fresh herbs blended with a hint of chilli and Westfalia Lemon and Garlic Flavoured Avocado Oils is real food for the soul. Make sure you have a jar of this paste on hand – there are so many great ways to use it.
INGREDIENTS
10 ml (2 tsp) cumin seeds
10 ml (2 tsp) coriander seeds, lightly crushed
10 ml (2 tsp) paprika
125 ml (20 g) coarsely chopped fresh Italian parsley
125 ml (20 g) coarsely chopped fresh coriander
80 ml (10 g) coarsely chopped fresh mint
1 small red chilli, seeded and chopped
finely grated rind of 1 lemon
90 ml (6 tbsp) Westfalia Lemon Flavoured Avocado Oil
60 ml (¼ cup) Westfalia Garlic Flavoured Avocado Oil
METHOD
1. Heat a frying pan over a medium heat and fry cumin and coriander seeds without any oil until aromatic. Remove from heat and stir in the paprika.
2. Place spices with the remaining ingredients in a bowl and blend with a stick blender or in a food processor. Blend until a thick paste forms.
3. Use as a marinade for veggies, meat, chicken, or fish. Or thin with more avocado oil as a flavourful dressing for a simple salad. See more ideas in the tips below.
4. The paste should be stored in the fridge and will keep for up to 2 weeks. Spoon into a clean, sterilised jar and top with a thin layer of avocado oil before sealing with the lid.
KITCHEN TIPS
1. Roasted sweet potatoes: Toss 500 g sweet potatoes in the skin, halved or cut into wedges, in about 30-45 ml (2-3 tbsp) of the Aromatic herb and spice paste. Place on a baking tray and add an extra drizzle of avocado oil. Season with salt and pepper and roast at 200 °C for 30-45 minutes or until golden brown and cooked. Serve with fresh mint leaves. Try the same method with brinjal, butternut, potatoes or a mixture of veggies – just adjust the cooking time according to the vegetables used. Add tinned chickpeas or beans for a delicious vegetarian meal.
2. Yoghurt dip: Stir about 30-45 ml (2-3 tbsp) of the herb and spice paste into 375 ml (1½ cups) plain yoghurt. Serve as a dip with your favourite chicken, veggie or meat kebabs, fresh salad ingredients or even toasted pitas.
3. Lamb over the coals: Spread some of the herb and spice paste over a butterflied leg of lamb. Allow to marinate in the fridge for about 2 hours. Season with salt and pepper. Braai over medium coals for 45 minutes to 1 hour, depending on the size. The meat can also be roasted in the oven at 180 °C, just cover with foil for the first half of the cooking time. Serve with extra herb and spice paste stirred into yoghurt (see previous tip). Enjoy with the flatbreads from the Spicy Guacamole with rustic flatbreads recipe.
