Crispy Pork Belly

 

600 g piece pork belly
1 tbsp sea salt
1-2 tbsp Spice Fusion Kashmiri Rub
Extra Virgin Olive Oil

  1. Score the skin of the pork belly in a criss-cross pattern with a sharp knife.
  2. Rub sea salt into the pork skin and set aside for 30 minutes.
  3. Preheat oven to 220°C (425°F).
  4. Wipe salt off pork skin with paper towel and dry well, then rub Kashmiri Rub all
    over the pork.
  5. Drizzle roasting tin with olive oil.
  6. Place the pork belly in the tin skin side down, drizzle with a little more oil.
  7. Roast pork for 15 minutes.
  8. Reduce the oven temperature to 190°C (375°F) and roast for another 30 minutes.
  9. Carefully turn the pork over and roast for another 15 minutes, or until the skin is crisp and pork cooked through.
  10. Remove the pork from the oven, cover loosely with foil and set aside to rest for at least 15 minutes, then carve into thick slices.

Kashmiri Chicken


8 chicken drumsticks and/or thigh pieces, skin removed (also works well with a whole chicken)
3 tbsp Spice Fusion Kashmiri Rub
1 tbsp extra virgin olive oil
1 tbsp sea salt
coriander leaves to garnish

  1. Combine Kashmiri Rub with oil to make a smooth paste.
  2. Cut 2 or 3 deep gashes diagonally across each chicken piece.
  3. Rub the spicy Kashmiri paste all over chicken pressing into each slit. (Use disposable gloves as the turmeric may stain your hands.)
  4. Place on greased oven tray in pre-heated 180°C oven until cooked right through, turning occasionally.
  5. Garnish with chopped coriander leaves and serve with steamed Basmati rice.

Kashmiri Lamb Raan

Recipe using Kashmiri Rub

2 kg leg of lamb
3 tbsp Spice Fusion Kashmiri Rub
3 cloves garlic, crushed
1 tbsp crushed ginger
2 tbsp lemon juice
¼ cup tomato paste
½ cup boiling water
salt & freshly ground black pepper
  1. Make deep slits diagonally across lamb about 2 cms apart.
  2. Combine Kashmiri Rub, garlic, ginger, juice and tomato paste with enough boiling water to make a thick paste. Add salt and pepper to taste.
  3. Rub mixture all over lamb, pressing into each slit. Cover and refrigerate, overnight if possible.
  4. Pre-heat oven to 230°C.
  5. Place lamb in greased baking pan and cook 20 minutes.
  6. Reduce heat to 180°C and cook for a further 1½-2 hours or until lamb is cooked to your liking, basting as necessary. The skin should be quite crisp but if it starts to burn, cover meat with foil.