Afghan Peppered Pork

600g skinless boned pork roast

2 tbsp Spice Fusion Afghan Rub

2 tbsp coarsely ground black pepper

Pinch of salt

1-2 tbsp EV olive oil 

1. Preheat oven to 180°C.
2. Combine Afghan Rub, pepper and salt. 
3. Rub over pork, massaging well into any crevices.
4. Place in roasting pan and brush with olive oil.
5. Bake for 30-40 minutes, basting with pan juices  2 or 3 times during cooking.
6. Remove from oven and leave to rest for at least 15 minutes. Cut into slices and drizzle over pan juices.

Afghan Beef Stew

 

2 tbsp oil
1 tbsp butter
1 kg blade steak, cut into cubes
2 tbsp Spice Fusion Afghan Rub
2 onions
3 garlic cloves
4 tomatoes, chopped (or about 2 cups of canned tomato pieces)
2 tbsp tomato paste
½ tsp salt
Cracked pepper to taste
1/2 cup plain Greek-style yoghurt
Coriander leaves to garnish

1. Sprinkle Afghan Rub over meat and mix well.
2. Set aside while you dice the onions and crush the garlic.
3. Heat oil and butter and fry meat in batches until browned on all sides; remove from saucepan.
4. Add onions to pan and saute for a minute or so, then add garlic and cook a further minute.
   
5. Add tomatoes and tomato paste, then return meat to pan and stir well.
6. Add water to just cover meat.
7. Bring to the boil, then simmer, covered, on a very low heat (or use a slow cooker) until the meat is tender and sauce has thickened (about 2 hours in saucepan or 4-6 hours in slow cooker).
8. Add more water If the stew becomes too dry and starts to stick to the bottom of the pan.
   
9. Add salt and pepper to taste.
10. Stir in yoghurt, heat through and serve.
    

Spicy Chicken & Corn with Tomato Salad



750 g chicken breast fillets
1 jar (30g) Spice Fusion Afghan Rub
2-3 tbsp olive oil
2 tsp grated lime rind
1 cup sweet corn kernels (frozen or fresh)
1 small Spanish onion, finely chopped or cut into wedges

Tomato Salad
2-3 tomatoes, diced
1 spring onion, thinly sliced
1 tbsp lime or lemon juice
1 tbsp balsamic vinegar
chopped mint & coriander

1. Rub Afghan Spice Rub all over chicken breasts; cover and set aside for 30 minutes, if possible.
2. Heat 1 tbsp oil in pan and shallow fry chicken until cooked through, turning as necessary. Remove from pan and cut into slices.
3. Heat remaining oil in pan and saute onion, corn and lime rind until onion is soft.
4. Serve chicken topped with tomato salad

Tomato salad: Combine all ingredients and mix well.


Afghan Roast with Garlic Yoghurt Sauce



700 g-1 kg piece of roast beef
2-3 tbsp Spice Fusion Afghan Rub
olive oil

1. Preheat oven to 180°C.
2. Remove any fat from meat and then cut deep slashes across the top of the meat.
3. Mix Afghan Rub with oil to make a thick paste, rub all over beef, then cover and set aside for at least 30 minutes.
4. Place in greased roasting pan and roast meat until it is cooked to your liking (approx. ½ hour per kilo), basting with meat juices several times during cooking.
5. Rest meat for 10-15 minutes before carving into slices across the grain.
6. Serve with Garlic Yoghurt Sauce.

Garlic Yoghurt Sauce:
1-2 cups plain Greek-style yoghurt
2-3 garlic cloves, crushed
salt to taste
Mix all ingredients together.