Gunpowder Spice Blend

Made from a punchy South Indian-inspired blend called Milagai Podi, this moreish mix of spices is all you need to make a meal go with a bang.

Rub it onto meat or fish before grilling or barbecuing, or sprinkle it over your vegetables, fries or wedges for an unforgettable flavour boost. The possibilities really are endless with this one! Read on to discover some more of the delectable ways you could use it...

Adding the fiery Cooks’ Ingredients Gunpowder Spice Blend to this quick and simple dish will add a delicious kick that takes it to the next level.

Ingredients

For the kebabs

1 tbsp Cooks’ Ingredients Gunpowder Spice Blend

2 tbsp olive oil

250g Essential Waitrose Cypriot Halloumi, cut into 3cm cubes

200g cherry tomatoes

For the raita

200g Essential Waitrose Greek Yogurt

¼ cucumber, grated and squeezed to remove water

10g mint, leaves finely chopped, plus extra to serve

½ tsp Cooks’ Ingredients Gunpowder Spice Blend, plus extra to serve

To serve

4 flatbreads

handful rocket

50g pickled cabbage or red onion

¼ cucumber, core removed, sliced

Method

1. Heat grill to high. In a large bowl, mix the Cooks’ Ingredients Gunpowder Spice Blend and olive oil to create a thin paste. Add the halloumi and cherry tomatoes and mix until they’re coated with the spices, then thread evenly across four metal skewers. Place the skewers under the grill for 8-10 mins, turning halfway through until they’re golden and charred.

2. Meanwhile, to make the raita, combine all the ingredients, then season with a pinch of salt and freshly ground black pepper.

3. To serve, spread the raita onto the flatbreads, then pile on the rocket, pickled cabbage or red onion and cucumber onto each one. Top with a kebab and finish with a sprinkling of the spice blend.

TIP: You can also grill the kebabs on a BBQ.

Re-create your favourite celebratory meal – but with the extra kick of Cooks' Ingredients Gunpowder Spice Blend in the marinade. The steak will be lovely and tender and jam-packed with a punchy blend of South Indian-inspired spices.

Ingredients

2 tbsp vegetable oil

2 tbsp apple cider vinegar

1 tbsp Cooks’ Ingredients Gunpowder Spice Blend

2 garlic cloves, grated

2 thick sirloin steaks

Cooked long-stem broccoli or rocket, to serve (optional)

For the chunky chips

300g white potatoes, cut into 1cm thick strips

2 tbsp vegetable oil

For the bearnaise

2 egg yolks

75g unsalted butter, melted and warm

1 tsp apple cider vinegar

1 tsp Cooks’ Ingredients Gunpowder Spice Blend

Method

1. Combine the oil, vinegar, Cooks’ Ingredients Gunpowder Spice Blend, garlic and soy together and brush onto the steaks. Cover and leave in the fridge overnight or at room temperature if you’re marinating it just 1 hr before.

2. Heat the oven to 230C/210C fan/gas 8. Bring a large pan of water to the boil, then add some salt and the potatoes. Turn down to a simmer and cook for 4 mins until starting to soften. Drain and dry with kitchen towel.

3. Transfer the chips to a large flat baking tray and drizzle over the oil and add a pinch of flaky sea salt. Toss together so everything is coated, then bake for 20-25 mins, tossing occasionally, until they’re golden and crispy.

4. Meanwhile, make the bearnaise by blending the egg yolks in a small food processor, gradually pouring in the butter as you blend, until you have a smooth, thick sauce. Add the vinegar, spice blend and a pinch of salt, then blend until combined. Pour into a bowl and cover until needed.

5. When the chips are almost ready, heat a frying pan or griddle pan over a high heat until hot. Lay down the steak and cook for 3-4 mins on each side, then transfer to a plate and cover. Leave to rest for 5 mins before slicing.

6. Serve the steak with the chunky chips, a drizzle of spicy bearnaise, an extra sprinkle of Cooks’ Ingredients Gunpowder Spice Blend and broccoli or rocket on the side, if you like.

TIP: Make sure your steak is at room temperature before you cook it.

You might also like...