Because I never get tired of using our new New Delhi spices, I wanted to share with you a top 5 of dishes that I have experimented with and that are really enhanced by these spices.
Its exotic blend is perfect in Indian-inspired dishes, but also in several more traditional recipes that everyone enjoys! Don't let its name keep you away, it will be delicious in vegetable dishes, or even with meats with a milder taste like pork, lamb, fish and seafood, as in our shrimp roll .
1. Rack of lamb in spice crust
Ingredients- 1 rack of lamb
- 4 tbsp breadcrumbs
- 1 tbsp fresh parsley
- 2 tbsp. spices New Delhi
- 2 tbsp. Spices Explorer
- 1 tbsp old-fashioned mustard
- 3 tbsp grated parmesan cheese
- Mix the spices, parmesan, breadcrumbs and mustard.
- Cover the rack of lamb.
- Heat your BBQ to about 400°F.
- Cook on the fat side first, about 8 minutes.
- Cook bone side down for another 8 minutes, or until internal temperature of 145°F.
2. Cod fish n' chips
Ingredients- 2 large cod fillets
- 1 cup of beer of your choice (it can be red, blond, white, they will all bring a different taste)
- 1 cup flour
- 1 tbsp cornstarch
- 3 tbsp New Delhi spices
- Using a whisk, mix the beer, flour, cornstarch and spices.
- Let stand in the fridge for about 20 minutes.
- On the BBQ, heat a pot of oil. Be careful of splashes.
- To check if the oil is hot enough, I drop a few drops of my mixture into the pot. If the oil simmers and bubbles form quickly, it's ready.
- Coat the cod fillets with the mixture
- Cook in oil for about 3 minutes on each side. This time varies greatly depending on the thickness of your fillet, but you can rely on the color of the dough.
- Turn over and finish cooking for another 3 minutes.
3. Chicken sauce for vol-au-vent or chicken pâté
Ingredients- A package of bone-in, cooked and shredded chicken breasts
- ¼ cup butter
- ¼ cup flour
- 3 tbsp. of spices new delhi
- 2 tbsp. of California spices
- 1 ½ cups milk
- 1 ½ cups chicken broth
- ½ frozen green peas
- 1 cup finely diced carrot
- Other vegetables of your choice such as celery, parsnips, corn, potatoes, onions, etc.
- Preheat your BBQ to around 350°F.
- In a saucepan, melt the butter, then add the spices and flour and make a roux.
- Cook for 1 to 2 minutes.
- Gradually add the milk and chicken broth, whisking all the while, to thicken the sauce.
- Add chicken and vegetables.
You can use this sauce in chicken pie, on vol-au-vents, on rice, etc.
4. Salmon burger
Ingredients- 1 ½ lbs salmon
- ⅓ cup breadcrumbs
- 1 egg, beaten
- 2 tbsp. Labneh of Bedouin cheeses
- 1 clove of garlic (if possible, roasted on the BBQ)
- 2 tbsp. of spices new delhi
- 2 tbsp. of Caribbean spices
- Preheat BBQ to 400°F.
- Roughly chop the salmon.
- Mix all the ingredients together and form compact patties.
- Grill for 3 to 5 minutes on each side, or until an internal temperature of 158°F.
- Serve in burgers with Kaiser buns, cucumber strips, tomato and mayo, or in a keto version on a salad.
5. Keto Zucchini and Shrimp Noodle Recipe (or Zoodle!)
- 1 packet of large shrimp (choose the size you prefer)
- 1 large zucchini
- 2 cloves garlic, chopped
- Olive oil
- Lemon juice
- 2 tbsp. of spices new delhi
- 2 tbsp. of Caribbean spices
- In a bowl, mix the shrimp with the New Delhi and Caribbean spices with the olive oil and lemon juice.
- Cut the zucchini into julienne strips using a julienne peeler or a mandolin.
- In a wok, heat the oil and brown the zucchini and garlic.
- Add the shrimp with their oil and lemon juice, and cook until they are nicely pink.
- Add toppings of your choice like tomatoes, basil, or parmesan!
