Recipes

“Aromatic recipes to enhance your tastebuds!”

WELCOME TO OUR RECIPES PAGE

G’day fellow grinders,

I hope you are all enjoying your flavoursome Sea Salt and Pepper blends.  “Spiced Up and Ready To Go” Recipes – I have put together  a selection of aromatic recipes for you to try at home.  The whole idea behind Indigo Grinds “special flavours”, was to make seasoning your food easy and also very tasty.  So please try a couple of these very easy recipes to enhance your tastebuds.  The grinds were made for cheating in the kitchen, so you could liven up your food and enjoy the ease that the Indigo Grinds “all natural flavours”  has to offer.  One thing to remember is that our flavours are natural and very big in structure so please don`t over do it, a little goes far, but of course if you are like me and appreciate the bigger flavours, get into them, and grind on!
                                                                                                                                                  “Happy Grinding”,  Jason

We will be including further varieties of different recipes which will utilise our unique blends of Herbs and Spices to their best advantage shortly.

INDIGO’S BRUSCHETTA STYLE ROMA TOMATO

Drizzle fresh olive oil over sliced or chopped Roma tomatoes and grind FLOWER UP mix lightly. Serve on your choice of either garlic toast, crackers, bruschetta or crisp breads.

INDI’S SUMMER EASY CHICKEN

Take chicken thigh/breast portions, drizzle with fresh olive oil, a squeeze of lemon then a good grind of BUDDHA’S BREW. Let stand for 10 mins and either grill or pan fry. Serve with green leaf salad drizzled with balsamic vinegar, olive oil, lemon and grind FLOWER UP lightly.

GRINDERS STEAMED RICE

Add FLOWER UP to the cooking water (we just take the lid off and scoop out the required amount) then lightly spike with FIRESTORM. Very tasty rice indeed.

INDI’S NEAPOLITANA FIRESTORM

Two cans of Roma tomatoes, small tomato paste, fresh garlic, fresh basil, brown onion, red wine, FIRESTORM.

Chop onion, garlic and lightly brown in olive oil, add tomatoes, leave for a minute then add tomato paste, red wine, FIRESTORM (to taste), pinch of Australian sea salt and basil.  Cook on medium heat for 20 mins, then 20 mins on low. Get your pasta of choice on the boil, and then add your favourite grated cheese and ENJOY.

IG’S SPICY POPCORN

Pop your corn, drizzle with butter and grind FIRESTORM lightly over whilst stirring through. Great taste. You will find this works well with a cold beer and a good movie.

INDIGO’S BEST ROAST

Season your favourite choice of roast with any of the range and you will get a huge flavour. Try BUDDHA’S BREW on your chicken, pork, and lamb. Add a little FIRESTORM in there as well and you are in for real treat.

INDIGO TUNA or BEEF TATAKI

Get your choice cut of either sashimi tuna or fillet steak and simply roll the meat in FIRESTORM and olive oil. Cook to your taste. Slice and serve with a nice and easy Asian style salad.

FISH A L’INDIGO

Nice firm snapper style fish, one Tahitian lime, macadamia nut oil, FIRESTORM, FLOWER UP.

Place fish on a dish plate and drizzle with a squeeze of lime juice and a splash of macadamia oil, then a twist or two of FIRESTORM and then add a little FLOWER UP.  Wipe fish in the dish plate to make sure it is well covered then cook on a fairly high heat in a non-stick fry pan. Serve with plain rice and salad on the side. A quick lemon butter sauce goes well with this also.

GRINDERS’ BEST BREADCRUMBS

Place desired amount of breadcrumbs in a bowl and grind BUDDHA’S BREW liberally onto them and mix or shake. If you want to spice the breadcrumbs even more, just add a little FIRESTORM. This really gets the crumbs bouncing in flavour. Then coat fish, lamb, chicken, pork, eggplant slices, etc. and fry in light oil.

FAB FIRESTORM STEAK

If you like a peppery/spicy steak FIRESTORM will make you the best you’ve ever had. Grind FIRESTORM all over your choice cut, drizzle a little olive oil, make sure of good heavy covering. If you can do this the night before, even better. Add a little BUDDHA’S BREW whilst cooking.

FLOWERING CHOPS

This is a great way to use the excess flowers in the FLOWER UP. Remove the lid and remove all excess flower petals, berries and some of the sea salt. Grind up with a mortar and pestle, then add a little olive oil, pat your favourite chops onto the mix and cook.

SALMON A LA GRIND

Choose salmon fillet or steak for this very tasty dish. Take fish and coat in macadamia oil then grind FLOWER UP and FIRESTORM before cooking. The salmon should be well done with a crispy face to it. Tuna and other red meat fish can be substituted for the salmon.