BIGGER, BOLDER AND BETTER!
You can’t go wrong adding Hinds Spices to your air fryer recipes – just try these recipes to see how they transform a meal from average to awesome. The proudly South African Hinds Spices range packs a powerful punch that delivers trusted quality and authentic flavour AROMATIC LAMB CHOPS
Serves: 4
• 8 lamb loin chops
• 2 garlic cloves, crushed
• 1 tbsp. (15ml) fresh rosemary, chopped
• 3 tbsp. (45ml) olive oil
• Zest of 1 lemon
• 1 tbsp. (15ml) Hinds Spices Southern Grill All In One Seasoning
Mix the garlic, rosemary, olive oil, lemon zest and Hinds Spices Southern Grill All In One Seasoning together. Rub over the lamb chops and leave to marinate for 1 hour. Cook the chops at 180°C in the air fryer for 8-10 minutes. Turn over halfway through cooking. The chops should be crisp and cooked to medium rare. Serve with roast vegetables and roast potatoes.
TRADITIONAL GAMMON
Serves: 8
• 2kg boneless gammon
• 1 tbsp. (15ml) Hinds Spices Southern Grill All In One Seasoning
• 1 cup (250ml) vegetable stock
• 1 x 400g can Rhodes Quality Pineapple Rings (pineapple juice used for cooking)
• 2 carrots, chopped
• 2 sticks celery, chopped
• 1 onion, cut into quarters
• 1 cinnamon stick
• 2 bay leaves
• 2 tsp. (10ml) Hinds Spices Crushed Chillies
• 3 tbsp. (45ml) whole grain mustard
• 50g brown sugar
• 20 cloves
• 25g glacé cherries
Rub the gammon with Hinds Spices Southern Grill All In One Seasoning and place the gammon, stock, pineapple juice, carrots, celery, onion, cinnamon, bay leaves and Hinds Spices Crushed Chillies into a deep-sided tray suitable for the air fryer. Cover with foil and cook at 140°C for 2.5 hours. Remove the gammon and peel off the skin. Score the fat diagonally and rub with mustard. Pat over the brown sugar and skewer in the Rhodes Quality Pineapple Rings and cherries. Stud with cloves and roast in the air fryer at 220°C for 20-30 minutes.
CHICKEN TIKKA
Serves: 4
• 4 chicken leg quarters
• 4 chicken wings
• 2 tsp. (10ml) red food colouring
• 1 tbsp. (15ml) water
• ½ cup (125ml) plain yoghurt
• ½ tbsp. (7.5ml) ginger and garlic paste
• ½ tbsp. (7.5ml) cumin seeds, roasted and crushed
• 1 tsp. (5ml) Hinds Spices Southern Grill All In One Seasoning
• ½ tbsp. (7.5ml) Hinds Spices Paprika
• 1 tsp. (5ml) Hinds Spices Medium Curry Powder
• 2 tsp. (10ml) coriander seeds
• 1 tsp. (5ml) salt
• 2 tbsp. (30ml) lemon juice
• 1 tbsp. (15ml) oil
Score the chicken leg quarters and wings. Mix the food colouring and water and brush over the chicken pieces. Combine the rest of the ingredients (except the oil) in a bowl, mix well, and add the chicken pieces to the marinade. Marinate for 2-4 hours. Drizzle oil over the chicken and place it into a dish suitable for the air fryer. Cook at
180°C for 15 minutes. Light a fire and braai the chicken for 5 minutes to finish. Serve with naan bread.
SOUTHERN GRILL RIBS
Serves: 4
• 1kg beef belly ribs
• 3 tbsp. (45ml) olive oil
• 3 tbsp. (45ml) Hinds Spices Southern Grill All In One Seasoning
• 2 tbsp. (30ml) dark brown sugar
• 1 tsp. (5ml) salt
• 1 tsp. (5ml) Hinds Spices Paprika
• 2 tsp. (10ml) dried oreganum
• 60ml barbeque sauce
Pat the ribs dry and coat them in olive oil. Mix together the Hinds Spices Southern Grill All In One Seasoning, sugar, salt, Hinds Spices Paprika and oreganum. Coat the ribs and leave to marinade for 2 hours. Place the ribs in foil , then cook for 2 hours at 140°C until the ribs are tender. Brush the ribs with barbecue sauce and return to the air fryer at 180°C for another 8 minutes, this time without the foil. The ribs should be sticky and slightly charred.