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    Hinds Spices shares 3 recipes featuring their newly bottled signature blends

    Hinds Spices are authentically African and undeniable in strength like the mighty elephant you see on every pack.

    Since 1959  Hinds has been giving families a wide selection of flavour-filled spices, herbs and seasoning. Their range packs a powerful punch that always delivers a trusted quality and great taste.

    Whether you are quenching your thirst with a tall glass of ginger beer, whipping up a braai or a hearty stew, the Hinds Spices range of versatile, high-quality spices will always add a burst of deliciousness to any meal.

    Hinds Spices helps you make more of every meal by adding bigger, bolder, and better flavour to every bite.

    Hinds Mince Pie recipe:

    Supplied

    Ingredients:

    1 jar fruit mince meat

    1 grated apple

    Juice and zest of 1 orange

    2 tsp Hinds Spices Pure Ground Ginger

    2 tsp Hinds Spices Ground Cinnamon

    1 x 400g roll TODAY® Original Puff Pastry

    1 egg, lightly beaten

    (20ml) icing sugar for dusting

    Method:

    1. Mix the grated apple, orange zest and juice, Hinds Spices Pure Ground Ginger and Hinds Spices Ground Cinnamon into the jar of fruit mince.
    2. Roll out the TODAY® Original Puff Pastry and cut out 12 x 6cm round discs and 12 stars, using cookie cutters.
    3. Place the rounds into a muffin tin, fill each with 1 tablespoon of mixture, top with the star. Place in the fridge for 10 minutes to chill.
    4.Lightly brush with egg.
    5. Bake at 220°C for 20 minutes and remove from tin, while still hot and then set aside to cool on a cooling rack.

    6. Dust with icing sugar to serve.

    Chef’s tip: Air fryer friendly, air fry on parchment paper at 180°C for 25 minutes.

    Hinds Yoghurt, Garlic and Herb marinated Lamb Chops served with Tomato and Mushroom Skewers and Spicy Corn and Bean Rice Salad

    Ingredients:

    100ml double thick Greek yoghurt

    2 garlic cloves, peeled and grated

    1 Tbsp chopped fresh mint

    1 Tbsp Hinds Spices The Braai Spice

    8 lamb rib chops

    12 porta bellini mushrooms

    8 cherry tomatoes

    4 rosemary sprigs

    1 Tbsp olive oil

    2 tsp Hinds Spices Mixed Herbs

    Salt for seasoning

    1 x 400g can Rhodes Quality Whole Kernel Corn in Brine

    2 cups cooked brown basmati rice

    1 x 400g can Rhodes Quality Butter Beans in Brine

    ¼ cup chopped fresh coriander

    2 tsp Hinds Spices Crushed Chillies
    1 Tbsp Hinds Spices Spice for Rice

    1 Juice of lemon

    Method:

    1. Mix the yoghurt, garlic cloves, mint and Hinds Spices The Braai Spice, rub all over the lamb chops. Marinade for an hour.
    2. Skewer the mushrooms and tomatoes onto the sprigs of rosemary and drizzle with olive oil, sprinkle with Hinds 3. Spices Mixed Herbs and season with salt.
    4. In a mixing bowl, mix the Rhodes Quality Whole Kernel Corn in Brine, rice, Rhodes Quality Butter Beans in Brine, chopped coriander, Hinds Spices Crushed Chillies and Hinds Spices Spice for Rice. Pour over the lemon juice and set aside.
    5. Braai the lamb chops and skewers for 15 minutes over medium-hot coals, turning regularly.
    Serve with the rice salad.

    Hind’s Curry Spiced Chicken Kebabs with Braaied Jacket Potatoes and Braai Relish

    Ingredients:

    500g deboned chicken thighs, cut in half

    2 Tbsp Hinds Spices Medium Curry Powder

    100ml plain yoghurt

    1 Zest of lemon

    1 Tbsp olive oil

    3 large potatoes

    50g butter

    8 kebab sticks

    100g grated cheddar cheese

    1 x 400g can Rhodes Quality Braai Relish

    Method:

    1. Place the chicken into a bowl, mix the Hinds Spices Medium Curry Powder, yoghurt, lemon zest and olive oil.
    2. Spoon over the chicken and coat well. Marinade for 30 minutes.
    3. Wrap the potatoes in foil with butter, place onto the hot coals and braai for 45 minutes, turning regularly.
    4. Skewer the chicken pieces onto the kebab sticks and braai the kebabs for 15 minutes over medium-heat coals. Turning regularly.
    5. Cut the potatoes and top with grated cheddar and Rhodes Quality Braai Relish, serve with the braaied kebabs.
     
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