Spice Paste Recipes

Steps:

• In a bowl, mix together 2 tablespoons each paprika, ancho chile powder, and dark-brown sugar; 1 tablespoon plus 1 teaspoon coarse salt; 2 teaspoons dried oregano (preferably Mexican); a pinch of ground cinnamon; 5 minced garlic cloves; and 1/4 to 1/2 cup sunflower or other neutral-tasting oil. Refrigerate until ready to use, up to 2 days. Makes enough for 2 to 3 pounds of meat.

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

Steps:

• Blend all ingredients to a paste and store in a sealed container.

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• Use as a rub for meat or dilute with extra olive oil and roast with your choice of vegetables.

Steps:

• Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.