Friday, January 12, 2018

Cheese fatayer puff pastry recipe

Cheese fatayer puff pastry

Serves 12
15 Mins

Ingredients

6 Kiri® square portions
100g mozzarella cheese
30g double cream cheese
2 tablespoons canned pesto sauce
Readymade puff pastry
6 dried tomatoes (chopped)

For the cream:

2 kiri squares
1 tablespoon double cream cheese
2 tablespoons Kiri® (jar)

Cooking Directions

1 Combine the mozzarella, the double cream, the Kiri squares and dried tomatoes using a blender.

2 Cut the pastry into 12 circles and spread a little pesto sauce on each one of them.

3 Place 1 tablespoon of stuffing over each pastry circle.

4 Seal the fatayer and bake them in a pre-heated oven for 15 minutes or until golden.

Wednesday, January 10, 2018

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions Recipe

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb

Serves 4-6

Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.

Ingredients

1 medium chicken, (about 1.5 kg)
300g lamb meat from the shanks, cut into medium-sized pieces
4 Adonis Cinnamon Sticks
1½ tbsp coarse sea salt
½ tsp Adonis Cinnamon Ground
500g dried moughrabiyeh
60g unsalted butter
16 baby onions, peeled
400g net weight ready-cooked chickpeas, rinsed and drained
1 tsp Adonis Moughrabiyeh Spices

Cooking instructions

Put the chicken in a large saucepan. Add 1.2 liters water. Put the lamb meat in another pan. Add 600 ml water to the lamb. Place each pan over medium-high heat and bring to boil. Just as the water is about to boil, skim the surface clean in both pans. Then add 3 Adonis cinnamon sticks and 1 tablespoon coarse sea salt to the chicken. Add 1 Adonis cinnamon sticks, ½ tablespoon salt and ½ teaspoon Adonis ground cinnamon to the lamb. Reduce the heat to medium under both pans. Boil gently for 1 to 1 ¼ hours.

Put the dried moughrabiyeh in a bowl, cover with boiling water and let it sit for 15 minutes. Stir as soon as you add the water so that grains do not stick together.

Melt the butter in a saucepan over low heat. Drain the moughrabiyeh and saute in the butter until the grains are well coated. Set aside.

Fifteen minutes before the chicken is ready, add the baby onions to the chicken. Cover and cook for 15 minutes, or until the onions are tender and the chicken is done. Add the chickpeas to the lamb.

Transfer the chicken onto a carving board. Cut into 4 or 8 pieces. Discard the skin and keep warm. With a slotted spoon, transfer the onions from the pan and add to the moughrabiyeh. Strain the chicken stock. With a slotted spoon, remove both lamb and chickpeas and add to the moughrabiyeh. Add 150 ml chicken stock to the moughrabiyeh and season with Adonis moughrabiyeh spices and salt to taste. Mix well. Cook for another 5 minutes, stirring regularly. If the moughrabiyeh is too al dente, add more stock and cook until it is done to your liking. Taste and adjust the seasoning if necessary. Transfer to a preheated serving dish. Arrange the chicken pieces over the moughrabiyeh. Serve immediately.

Moroccan Ground Turkey Meatballs Recipe

Moroccan Ground Turkey Meatballs

Prep Time 20min.
Total Time 38min.
Servings 4 servings

What You Need

1/2 cup water
1 cup STOVE TOP Everyday Stuffing Mix for Chicken
1 lb. ground turkey
1 egg, beaten
1 tsp. each ground coriander and ground cumin
1/2 tsp. ground cinnamon
2 Tbsp. chopped fresh cilantro, divided
2 cups CLASSICO Spicy Red Pepper Pasta Sauce

Make It

Heat oven to 400°F.

Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.

Add turkey, egg, dry seasonings and 1 Tbsp. cilantro to stuffing; mix just until blended.

Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.

Bake 16 to 18 min. or until done (160ºF). Meanwhile, heat pasta sauce in small saucepan on medium-low heat, stirring frequently.

Transfer meatballs to platter; top with pasta sauce. Sprinkle with remaining cilantro.

Fried Masala Chicken Recipe

Fried Masala Chicken

Prep Time 20min.
Total Time 3hr. 10min.
Servings 5 servings

Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.

What You Need

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
5 tsp. garam masala, divided
1 broiler-fryer chicken (2-1/2 lb. to 3-1/2 lb.), cut into pieces
3/4 cup flour
1/4 cup cornstarch
1 tsp. salt
3 cups oil

Make It

Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.

Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.

Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.

Friday, January 5, 2018

Vegetable Biryani Recipe

Vegetable Biryani

Chef: Niru Gupta
Recipe Servings: 2
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Cook Time: 55 Minutes
Difficulty Level: Easy

A garden fresh vegetable biryani, bursting with spices and beautiful in its simplicity!

Ingredients

1 tsp cumin seeds
1/4 cup onions-grated
1 tsp garlic-ginger paste
2 cups mixed vegetables-finely chopped
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
2 tsp salt or to taste
1/2 tsp chilli powder or to taste
1 tsp green chillies-chopped fine
1 tsp lemon juice or to taste
1 cup rice-boiled to almost done
1/2 cup coriander leaves
2 Tbsp oil

How to Make

1. Heat oil and add cumin seeds.

2. Saute and add the onions, garlic-ginger paste. Saute till brown.

3. Add vegetables, stir fry over low heat till half done.

4. Add coriander powder, garam masala, haldi, salt, chilli powder and green chillies.

5. Cook, covered for about 5 minutes and mix in the lemon juice and half the coriander.

6. The water should be absorbed by now. Remove half the vegetables and layer with half the rice.

7. Cover with the rest of the vegetable mixture and the rice again.

8. Leave over low heat, covered for 10 minutes or so and serve garnished with the coriander.


STUFFED EGGPLANT WITH LAMB AND PINENUTS RECIPE

STUFFED EGGPLANT WITH LAMB AND PINENUTS

Ingredients

4 medium aubergines (about 1.2kg), halved lengthways (I scored the eggplant to allow the liquids to evaporate)*
6 tbsp olive oil
1 1/2 tsp ground cumin
1 tbsp sweet paprika
1 tbsp ground cinnamon
2 medium onions (340g in total), finely chopped
500g minced lamb
50g pine nuts
20g flat-leaf parsley, chopped
2 tsp tomato purée
3 tsp superfine sugar
150 ml water
1 1/2 tbsp lemon juice
1 tsp tamarind paste
4 cinnamon sticks
salt and black pepper

Directions

  1. Preheat the oven to 425°.
  2. Place the eggplant halves, skin-side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tbsp of the olive oil and season with 1 tsp salt and plenty of black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly.
  3. While the eggplants are cooking, you can start making the stuffing by heating the remaining 2 tbsp olive oil in a large frying pan. Mix together cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onions. Cook over medium-high heat for about 8 minutes, stirring often, before adding the lamb, pine nuts, parsley, tomato paste, 1 tsp of the sugar, 1 tsp salt and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.
  4. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 2 tsp sugar, the cinnamon sticks, and 1/2 tsp salt; mix well.
  5. Reduce the oven temperature to 375 F. Pour the spice mix into the bottom of the eggplant roasting pan. Spoon the lamb mixture on top of each eggplant. Cover the pan tightly with aluminum foil, return to the oven and roast for 1 1/2 hours, by which point the eggplants should be completely soft and the sauce thick; twice during the cooking, remove the foil and baste the eggplants with the sauce, adding some water if the sauce dries out. Serve warm, not hot, or at room temperature.

Sunday, December 31, 2017

Shish Taouk / Chicken Kebabs Recipe

Shish Taouk / Chicken Kebabs

Serves 4-6

Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.

Ingredients

800g boneless chicken meat (both white and dark) , cut into pieces about 3 cm squared
6-8 garlic cloves, crushed
2 tbsp extra virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Sea salt
1 large pita bread, opened at the seam
10 large cloves garlic, chopped coarsely
Sea salt
100 ml sunflower oil
100 ml extra virgin olive oil
3-4 tbsp full fat yoghurt (labneh)
1 medium potato, boiled and mashed
1 large pita bread, opened at the seam

Cooking instructions

Mix all the ingredients for the marinade together in a large mixing bowl. Add the chicken. Mix in well. Let it marinate for about 2 hours.

Put the chopped garlic and a little salt in a mortar and pound with a pestle until reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly as if you were making mayonnaise. You should end up with a dip with a consistency that is a little looser than mayonnaise. If you find the dip too strong, add strained yoghurt or mashed potatoes or a combination of both. You can also make the dip in a food processor if you have a small enough bowl for the amounts given above.

Turn your grill on to maximum heat or prepare a charcoal fire-the latter being an unbeatable way to grill the meat.

Thread equal quantities of chicken cubes onto 8-12 long metal skewers. Dont cram the pieces too close to each other to allow them to cook evenly. Grill for 5 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the chicken kebabs off the skewers onto the bread. Serve immediately with the garlic dip.

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