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Spiced Beef and Chilli Blinis

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A Blini is a little bite-sized hors d’oeurve, made from a thin, Russian Style pancake, with some sort of topping on it – in this case, the ever-so-popular Spiced Beef and Chilli, with a topping of Guacamole.

Spiced Beef

Very popular at gatherings and parties, you can easily change the toppings to something you prefer.

To make 32
150g Strong White Flour
5g Self-activating Dried Yeast
Pinch Sugar
Pinch Salt
2 Eggs, separated
100ml Sour Cream
190ml Milk
2tbsp Paprika
2tsp Mild Chilli Powder, plus extra for dusting
1tbsp Ground Cumin Powder
3tbsp Olive Oil
675g Lean Sirloin or Rump Steak
2tbsp Tomato Chutney
2tbsp Guacamole

1. Sift the Flour into a large bowl, then combine with the Yeast, Sugar and Salt. Begin to add the Egg Yolks, Sour Cream and Milk, before beating until smooth. The consistency should be similar to Pancake batter.
2. Make sure you get all of the Dry Ingredients off of the side of the bowl, as you now need to cover the bowl with a sheet of Cling Film and leave to prove for at least two hours. The mixture will froth up, as opposed to increasing in volume like Bread or Dough. The mixture will be ready when the surface is covered with small bubbles, about one or two millimetres across.
3. Whisk the Egg Whites until they foam and increase in volume, but they shouldn’t hold their shape. Fold into the Mixture.
4. Place some Clarified Butter into a frying pan, set over a medium heat, then place teaspoons of the Blini Mixture into the pan to cook slowly – they should be golden brown when cooked, with small bubbles on top of them.
5. In a small bowl, combine the Paprika, Chilli Powder and Cumin powder, along with the Olive Oil. Brush the Steak with this mixture, then cover and chill for at least an hour.
6. Heat a grill to a medium heat, then cook the Steak to your preference, then leave to stand for five minutes. Warm the Blinis under the grill, then spread evenly with the Tomato Chutney.
7. Cut the Steaks into small strips, present on top of the Blinis with a small amount of Guacamole, before dusting with the extra Chilli Powder.

Photo Courtesy of: Gary Soup

Spiced Butter Biscuits

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A similar consistency to Shortbread, but that’s where the similarities end really. This recipe goes great with some home-made Ice Cream, or with some fresh fruit.

Butter Biscuits

Store these in an air-tight container, and try to use within a week of making them – hence the small quantity that these are made in. They’ll still be edible after two or three weeks, but just won’t taste as nice.

To make 12 Biscuits
125g Butter, softened
60g Sugar, plus extra for dusting
180g Plain Flour, plus extra for rolling
1/2tsp Ground Cinnamon
1/2tsp Ground Ginger
1/2tsp Ground Allspice

1. Pre-heat an oven to 180C, and line a baking tray with some baking parchment, unless you have one which is non-stick.
2. Mix the Butter and Sugar in a bowl until well combined and light and fluffy.
3. Sift the Flour, Cinnamon, Ginger and Allspice together, then beat them evenly into the Creamed mixture.
4. Spread some Flour lightly over a work surface, before turning the mixture out onto it. Knead slightly, then bring into a ball. Leave to harden slightly in a fridge for twenty minutes.
5. Flour the surface again, and flour a rolling pin. Roll the dough out to a thickness of one centimetre across.
6. Cut into fingers, or rounds with pastry cutters or knives. Lay out evenly on the greased Baking Tray then dust with Caster Sugar before leaving to rest in the fridge for ten minutes.
7. Remove from the fridge, and straight away place in the Oven for fifteen to twenty minutes, or until golden and cooked through, before leaving to cool completely.

Photo Courtesy of: Ambernectar 13

Spiced Vegetable and Lamb Tagine

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This dish is so simple, beautifully flavoured and filling it would be hard to improve upon it. Using a double boiler (if you have one available) will mean that the flavours from the stew will be imparted into the Cous Cous, creating a much deeper aromatic flavour in the dish.

Spiced Vegetable and Lamb Tagine

To Serve 4
225g Cous Cous
4tbsp Olive Oil
450g Lean Lamb
2 Garlic Cloves, peeled and crushed
½ tsp Chilli Flakes
1 Onion, peeled and chopped
2tsp Ground Coriander
2tsp Paprika
1tsp Ground Cumin
1tsp Ground Turmeric
1tsp Ground Cinnamon
2 Medium Potatoes, peeled and cubed
2 Large Carrots, peeled and sliced
225g Celeriac, peeled and cubed
400g Can Chick Peas
300ml Tomato Juice
2tbsp Tomato Puree
1tbsp Chilli Sauce
125g Sultanas
Salt and Pepper
3tbsp Chopped Fresh Coriander

1. Place the Cous Cous into a sieve, then wash under cold running water to moisten all of the grains. Turn out onto a baking sheet, spread out to cover entirely, then leave until needed.
2. Cube the Lean Lamb, and seal in a large saucepan with hot fat until well browned. Add the Garlic, Chilli Flakes, Onion, Coriander, Paprika, Cumin, Turmeric and Cinnamon, then cook over a medium heat for ten minutes.
3. Add the Potatoes, Carrots and Celeriac to the pan, then fry gently for another five minutes. Stir in the Chick Peas, along with their liquid, then add the Tomato Juice, Puree and Chilli Sauce. Bring the pan to the boil, then cover and reduce the heat slightly, simmering the pan for twenty minutes.
4. Stir in the Sultanas and cook, then simmer for a further ten minutes.
5. Cook the Cous Cous as per packet instructions, before seasoning to taste. Stir in the Coriander, and serve with the Cous Cous.

Photo Courtesy of: The Marmot

Spiced Fish Kebabs

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These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.

Fish KEbab

If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.

To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil

1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.

Photo Courtesy of: SuziJane

Spiced Pumpkin Fritters

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This recipe is a great way of using any leftover flesh from Pumpkins used to make Pumpkin Lanterns. It’s easy enough to make spicier or not as spicy – just change the amount of Garlic and Chilli Sauce that’s in the mixture.
Pumpkin Fritters
A great dish to have as a starter, serve fresh and sprinkled with Coarse Sea Salt.

To Serve 4
700g Pumpkin Flesh, deseeded
175g Wholemeal Plain Flour
1tsp Salt
1/4tsp Baking Powder
1tsp Cumin Seeds
1/2tsp Ground Cumin
1 Egg, separated
1 Small Onion, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
1 1/2tsp Chilli Sauce
2tbsp Chopped Fresh Coriander
Vegetable Oil
Coarse Salt, to serve

1. Cut the Pumpkin into slices about ten centimetres long, and a centimetre wide, steaming for about eight to ten minutes, until just tender. Remove from the steamer and cool.
2. In a bowl, place the Flour, Salt, Baking Powder, Cumin Seeds and Ground Cumin and mix well. Make a well in the centre of the bowl, add the Egg Yolk, and stir in 175ml water, to form a smooth batter. Stir in the Onion, Garlic, Chilli Sauce and Chopped Coriander, and then stiffly whisk the Egg White and fold into the batter.
3. Fill a deep-fat fryer with Oil, and heat to 180C. Using two forks, dip the Pumpkin into the Batter mix, a few slices at a time so that they are evenly coated. Fry for one and a half minutes, turning frequently until they are golden brown, crisp and cooked through.
4. Once cooked, drain on pieces of kitchen paper, and keep warm.

Photo Courtesy of: Avlxyz

Spiced Beef Fillet

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The spicy, crisp coating on this fillet gives a wonderful texture, and a flavour that is supremely satisfying. I’d suggest serving with some Roasted Vegetables such as Parsnips, Beetroot and Sweet Potatoes.

For Medium-Rare, cook for twenty to twenty five minutes – possibly the best way to have this dish. Increase by five minutes for Medium, then another five minutes for Medium to well done.

To serve 6

4tbsp Szechuan or Mixed Peppercorns,

4tsp Caster Sugar

4tbsp Wholegrain Mustard

1kg Beef Fillet

3tbsp Extra Virgin Olive Oil

1.       Heat the oven to 220 C/ Gas Mark 7.

2.       Finely grind the Peppercorns, and mix in with the Caster Sugar. Sprinkle this mixture evenly over a chopping board.

3.       Evenly coat the Beef Fillet with the Mustard, before rolling in the Caster Sugar and Peppercorn mix, making sure you haven’t missed any patches, and that it’s evenly coated – or you might get a VERY hot mouthful!

4.       Heat a large, non-stick frying pan until very hot

5.       Add the fillet of beef and sear until the meat is golden brown all over – it should take around three minutes.

6.       Place the Beef into an oven-proof dish, and cook in the oven for twenty to twenty five minutes.

7.       Remove the Beef Fillet from the oven, and allow to rest for about ten minutes

8.       Using a very sharp carving knife, slice into thin slices, and arrange on a large plate, before drizzling over with oil.

Photo Courtesy of: Avlxyz