INGREDIENTS

Harira:
2 tbsp olive oil
1 large onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 tbsp Supreme Garlic & Ginger paste
1 tsp Supreme Turmeric Powder
1 tsp Supreme Paprika Powder
1 tsp Supreme Chilli Powder
1 tsp Supreme Cinnamon Powder
1 can Supreme Chopped Tomato Tin
1 can Supreme Chickpeas Tin
5 cups water chicken or vegetable stock
1 cup Supreme Red lentils
½ cup coriander, finely chopped
½ cup parsley, finely chopped

Moroccan Bread:
1 ¼ cups warm water
7g sachet dry yeast
2 tsp honey
Salt to taste
4 cups bread flour
2 tbsp olive oil
1 egg white, lightly whisked
Supreme sesame seeds

METHOD

Harira:
Heat oil in a deep pot, add onions, celery, carrots and garlic and ginger paste, and sauté for 5-7 minutes until they soften. Add turmeric powder, chilli powder, paprika powder, and cinnamon powder. Cook for 3-4 minutes then add chopped tomato, chick peas, red lentils, coriander, parsley and stock. Bring to a simmer, cover and cook for 40-45 minutes, until the lentils are fully cooked and the soup has thickened (for a thinner soup add more water). Check seasoning and serve with Moroccan bread.

M0roccan Bread:
Mix together 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 15 minutes. Add bread flour into a large bowl. Pour in yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth. Grease 2 baking trays. Divide dough in half. Roll the dough into a 20cm round bread. Place 1 on each prepared tray. Cover and stand in a warm place for 1 hour or until doubled in size. To bake, preheat oven to 200°C. Brush loaves with whisked egg white and sprinkle with sesame seeds. Bake for 18-20 minutes or until golden and cooked through. Serve warm.

INGREDIENTS

1kg Greek yoghurt
¼ cup honey & extra to drizzle on top
1 tsp Supreme Cinnamon Powder
Pinch of Supreme Nutmeg
1 cup chopped medjool dates
½ cup almonds
Honey & almond granola
Mint leaves to garnish

METHOD

In a bowl mix together greek yogurt, honey, cinnamon powder and nutmeg powder. To assemble: add a layer of granola in your desired glass, some chopped dates and chopped almonds, then a generous layer of yogurt. Repeat the layers. Drizzle the top with more honey and garnish with a sprig of mint leaves. These Parfaits can be made ahead of time.

Ingredients: 

Seasoning:

1 tbsp Supreme Garlic Powder

1 tbsp Supreme Onion Powder

1 tbsp Supreme Smoked Paprika Powder

1 tbsp Supreme Cayenne Pepper Powder

1 tbsp Supreme Cumin Powder

½ tsp Supreme Coarse Black Pepper

1 tsp dried oregano

1 tbsp salt

1 tsp sugar

400g chicken breast

2 cups grated cheese

¼ cup spring onions, finely chopped

¼ cup coriander, finely chopped

¼ cup oil

Mini tortillas

Sour cream

Salsa

Coriander leaves

Oil to shallow fry

Flour paste:

⅓ cup plain flour

⅓ cup water

Guacamole sauce:

2 avocados

2 limes, juiced

½ cup water

½ tsp black pepper

Pinch of salt

Method: 

Make the guacamole sauce: add the ingredients into a bowl and use an immersion blender to blend until smooth. Set aside in the fridge.

Cook the chicken: Add all the ingredients for the seasoning into a bowl and mix together. Cut the chicken breast across so you have thinner filets. Then season both sides of the chicken breast with the seasoning mix. Heat a pan over medium-high heat. Add the seasoned chicken and cook until chicken is fully cooked through. Remove from the pan and set aside to cool. Once cooled, shred the chicken. Then add cheese, spring onions and coriander. Mix everything together and set aside.

Make the flour paste: add the ingredients into a bowl and mix until smooth.

Fill the taquitos: place mini tortilla on a clean surface and add 2 tbsp of the filling at the end of the tortilla (leave the edges clear). Spread some flour paste at the top end and  then tightly roll the tortilla up. Keep the taquitos flat whilst transferring or else the filling will fall out.

Fry the taquitos: heat enough oil to shallow fry over medium-high heat. Once the oil is hot add the taquitos in batches and fry until  golden on all sides.

Serve hot with salsa, guacamole sauce, sour cream and coriander.

Ingredients: 

Seasoning: 

1 tbsp Supreme Garlic Powder

1 tbsp Supreme Onion Powder

1 tbsp Supreme Smoked Paprika Powder

1 tbsp Supreme Cayenne Pepper Powder

1 tbsp Supreme Cumin Powder

½ tsp Supreme Coarse Black Pepper

1 tsp dried oregano

1 tbsp salt

1 tsp sugar

400g chicken breast

2 cups grated cheese

¼ cup spring onions, finely chopped

¼ cup coriander, finely chopped

¼ cup oil

Mini tortillas

Sour cream

Salsa

Coriander leaves

Oil to shallow fry

Flour paste: 

⅓ cup plain flour

⅓ cup water

Guacamole sauce:

2 avocados

2 limes, juiced

½ cup water

½ tsp black pepper

Pinch of salt

Method: 

Make the guacamole sauce: add the ingredients into a bowl and use an immersion blender to blend until smooth. Set aside in the fridge.

Cook the chicken: Add all the ingredients for the seasoning into a bowl and mix together. Cut the chicken breast across so you have thinner filets. Then season both sides of the chicken breast with the seasoning mix. Heat a pan over medium-high heat. Add the seasoned chicken and cook until chicken is fully cooked through. Remove from the pan and set aside to cool. Once cooled, shred the chicken. Then add cheese, spring onions and coriander. Mix everything together and set aside.

Make the flour paste: add the ingredients into a bowl and mix until smooth.

Fill the taquitos: place mini tortilla on a clean surface and add 2 tbsp of the filling at the end of the tortilla (leave the edges clear). Spread some flour paste at the top end and  then tightly roll the tortilla up. Keep the taquitos flat whilst transferring or else the filling will fall out.

Fry the taquitos: heat enough oil to shallow fry over medium-high heat. Once the oil is hot add the taquitos in batches and fry until  golden on all sides.

Serve hot with salsa, guacamole sauce, sour cream and coriander.

INGREDIENTS

2 cups macaroni pasta, boiled and drained

40g butter

30g flour

2 cups milk

Salt to taste

½ tsp Supreme Garlic Powder

1 tsp Supreme Onion Powder

½ tsp Supreme Coarse Black Pepper

½ tsp Supreme Cayenne Pepper

1 cup grated red Leicester cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

Supreme Breadcrumbs

eggs, whisked

METHOD

Line a deep baking tray with greaseproof paper. Heat a deep pan over medium heat and add butter. Once melted, add flour and stir well for 3-4 minutes. Gently pour the milk in small amounts and continue to whisk until the sauce is thick and smooth. Whisk in cayenne pepper, onion powder, garlic powder, salt and pepper. Turn the heat to low, add cheese and macaroni. Stir well until the cheese has melted. Transfer the mac & cheese into the prepared baking tray. Add another sheet of greaseproof paper on top then chill overnight in the fridge. Remove from the fridge and place a tray/ chopping board on top then turn upside down. Remove greaseproof paper and cut the mac & cheese into 1 inch cubes. Coat in egg then breadcrumbs then again in egg and breadcrumbs (double coat). Freeze before frying. To cook; deep fry in hot oil until golden and cooked through.