Cook Book
Mediterranean Roasted Vegetables
Ingredients:
Assorted vegetables- potatoes, zucchini, purple onion, bell peppers, eggplant, tomatoes
Aegean Harmony rub.
Instructions:
Toss the chopped vegetables with a generous amount of Aegean Harmony rub and a bit of extra olive oil.
Roast in a preheated oven at 200°C for 25-30 minutes or until tender and slightly charred.
Serve as a side dish or over a bed of quinoa or couscous.
Level: Easy
Preparation time: 15 min
Aegean Grilled Chicken
Ingredients:
Chicken breasts or thighs
Aegean Harmony rub
Instructions:
Coat the chicken with Aegean Harmony rub and a bit of olive oil. Let it marinate for at least 30 minutes.
Grill over medium heat until fully cooked, turning occasionally.
Serve with a fresh salad or steamed vegetables.
Level: Easy
Preparation time: 15 min
Cucumber Dill Yogurt Salad
Ingredients:
2 large cucumbers thinly sliced
1 cup plain Greek yogurt
2 tablespoons Aegean Harmony rub
Olive oil
Salt to taste
Mint leaves, pistachio, cranberries for garnish
Instructions:
Prepare the Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle lightly with salt.
Mix the Dressing: In a large bowl, combine the Greek yogurt, olive oil, Aegean Harmony rub and lemon juice (if using). Stir until well mixed.
Taste and adjust the seasoning with additional salt if needed.
Cover and refrigerate the salad for at least 30 minutes before serving.
Serve:
Garnish with mint leaves, pistachio, cranberries
Level: Easy
Preparation time: 15 min
Indian Spiced Biryani Rice
Ingredients:
2 cups basmati rice
4 cups water
2 tablespoons oil
1 large onion, thinly sliced
2-3 teaspoon Indian Odyssey rub (adjust to taste)
Salt to taste
1 cup mixed vegetables (carrots, peas, bell peppers)
Fresh cilantro for garnish
Roasted cashew for garnish
Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
Sauté Spices and Vegetables: In a large pot, heat the oil over medium heat. Add the onions and sauté until golden.
Stir in Indian Odyssey rub, cooking until fragrant (about 1 minute).
Add mixed vegetables, sautéing for another 2-3 minutes.
Cook the Rice: Add the soaked and drained rice to the pot, stirring gently to coat the grains with the spices. Pour in the water and add salt to taste.
Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
Serve:
Garnish with fresh cilantro. and roasted cashew
Level: Medium
Preparation time: 35 min
Creamy Odyssey Indian Curry with Tofu/Chicken/Vegan Alternative
Ingredients:
500 gr. tofu (pressed and cubed) \ chicken pieces \vegan alternative
2 tablespoons oil
1 large onion, finely chopped
3 garlic cloves
minced1-inch piece of ginger grated
1 can (400 ml) coconut milk
1 can (400 ml) diced tomatoes
3-4 tablespoon Indian Odyssey rub
Salt to taste
Fresh cilantro, roasted almonds and lemon juice for garnish
Instructions:
Prepare the Protein: If using tofu or a vegan alternative, pan-fry in a little oil until golden on all sides. Set aside. If using chicken, season with salt and some of the curry spices, then brown in a pan with oil.
Set aside.Make the Curry Base: In the same pan, add more oil if needed and sauté the onions, garlic, and ginger until soft. Add all the spices and cook until fragrant.
Stir in the diced tomatoes, coconut milk.
Bring to a simmer.
Combine: Add the prepared tofu, chicken, or vegan alternative back into the pan. Cover and simmer on low heat for 20-30 minutes, allowing the flavors to meld.
If the sauce is too thick, add a little water to reach your desired consistency.Finish: Adjust the seasoning with salt and add lemon juice to taste. Garnish with fresh cilantro.
Serve:
Serve the curry hot with rice, naan, or your choice of side for a comforting and flavorful meal.
Level: Medium
Preparation time: 40 min
Persian Nights Rice Pilaf
Ingredients:
2 cups basmati rice
4 tablespoons Persian Nights Rub
1 large onion, finely chopped
3 tablespoons olive oil
4 cups chicken or vegetable broth
½ cup raisins or dried cranberries \ dried apricot (optional)
½ cup chopped almonds or pistachios (for crunch)
Fresh herbs (cilantro or parsley), pomegranate seeds, roasted apricot for garnish
Instructions:
Rinse the basmati rice under cold water until the water runs clear.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the Persian Nights Rub and let it cook with the onions for about 2 minutes, releasing its fragrance.
Add the drained rice to the skillet, stirring to coat the grains with the seasoned onions.
Pour in the broth and bring to a boil.
Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.If using, stir in the raisins or cranberries and nuts just before serving.
Garnish with fresh herbs (cilantro or parsley), pomegranate seeds
Serve:
warm as a flavorful side dish or a vegetarian main course.
Level: Medium
Preparation time: 40 min
Baked African Wild Spiced Chicken/Tofu
Ingredients:
1 chicken (whole, breasts or thighs) / tofu
3 tablespoons African Wild rub
2 tablespoons olive oil1 lemon, for juice
Salt to taste, if needed
Instructions:
Marinate: In a bowl, combine the African Wild rub with olive oil and lemon juice.
Coat the chicken pieces evenly with the marinade. Let them marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.Prep for Cooking:
Preheat your oven to 190°C or prepare your grill for medium-high heat.
Oven Method: Place the marinated chicken on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the internal temperature reaches 74°C.
Grill Method: Grill the chicken over medium-high heat, turning occasionally, until charred and cooked through, about 6-8 minutes per side, depending on thickness.
Serve:
Let the chicken rest for a few minutes before serving. Pair with grilled vegetables or a fresh salad.
Level: Medium
Preparation time: 30 min
African Wild Fish
Ingredients:
500gr fish (salmon, cod, or any firm white fish works well)
4-5 tablespoons African Wild rub
Instructions:
Pat the fish dry with paper towels to remove any excess moisture. This will help the rub stick better.
Generously coat the fish on all sides with the African Wild rub mixture. Gently press the mixture onto the surface to ensure it adheres well.
Let the fish sit with the rub for at least 15 minutes at room temperature.
For deeper flavor penetration, you can also cover and refrigerate for a few hours or overnight.
Cook the fish:Preheat your grill, pan, or oven to a medium-high heat. If using an oven, preheat to 190°C.
If grilling or pan-searing, cook the fish to your desired doneness, typically about 4-5 minutes per side for medium-rare, depending on the thickness.If roasting, place the fish in a preheated oven and cook until it reaches your desired internal temperature, about 20-25 minutes for medium-rare, depending on the size of the cut.
Rest and Serve:Let the fish rest for 10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring it's juicy and flavorful.Slice against the grain and serve. The fish should have a beautiful crust with a slight hint of coffee and the vibrant flavors of the African Wild rub.
Serve:
Serve your Cajun coffee-crusted fish with a side of roasted vegetables or a fresh green salad. The bold flavors of the rub pair wonderfully with the richness of the fish, making it a perfect dish for special occasions or a flavorful weekend dinner.
Level: Medium
Preparation time: 30 min
African Wild Roasted Sweet Potatoes
Ingredients:
4 large sweet potatoes cut into wedges
2 tablespoons African Wild rub
2 tablespoons olive oil
Fresh chopped scallion for garnish
Instructions:
Prep Sweet Potatoes: Toss the sweet potato wedges with the olive oil and African Wild rub until evenly coated.Roast: Arrange the sweet potatoes on a baking sheet in a single layer. Roast in a preheated oven at 220°C for 25-30 minutes, or until they are tender and the edges start to crisp.
Serve:
Garnish with freshly chopped cilantro or parsley.
These spiced sweet potatoes make a great side dish for any meal, adding a sweet and savory flavor profile that's uniquely enhanced by the African Wild rub.
Level: Easy
Preparation time: 10 min
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Email: samuelhillsbrew@gmail.com
