Tuesday, August 15, 2017

Kibbeh Battata Recipe

Kibbeh Battata

Kibbeh battata is one of the famous traditional Lebanese appetizer. We use mozzarella and spinach for the filling instead of the usual meat & onions. Reduce the wastage significantly by using Knorr Mashed Potato. An absolute essential for Ramadan

Ingredients

Prepare dough

Knorr Mashed Potato (1x2kg)
Water
Bourghul, fine
All Purpose Flour
Onion, finely chopped
Knorr Beef Stock Powder (6x1100g)
7 spices
Mint, dry

Prepare filling

Mince Lamb Meat 400 g
Olive Oil 50 g
Spring Onion 100 g
Spinach, blanched and mixed 200 g
Mozzarella cheese grated 100 g
Knorr Mise en Place Basil Pesto 40 g
Black Pepper for taste 5 g
Nutmeg powder 3 g

Preparation

Prepare dough

  • In a sauce pan boil water, once water boils remove from the heat and add Knorr Mashed Potato to make potato puree
  • In a bowl combine bourghul and potato puree, add onion and knead mixture until just starts to stick together, add flour Knorr Beef Stock Powder, spices and dry mint, continue knead by hands until homogenous malleable paste is achieved. Cover and refrigerate for 30 minutes.
  • Have already a bowl of iced water to wet hands. Divide kibbeh dough and stuffed by filling equally then roll into balls, try to sharp sides. Refrigerate until ready to use or freeze for future use.
  • In a deep fryer at 180◦C, fry the shells are evenly golden brown color and crispy. Alternatively brush the shells with olive oil and bake in a pre-heat oven 190◦C for 20 minutes.

Prepare filling

  • In a fry pan over medium heat add olive oil, and sauté chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach basil pesto and sauté until blended
  • Add 7 spices and Knorr Beef Stock Powder, set aside to cool, once cooled add mozzarella.
Source: Unilever Food Solutions

Freekeh and Chicken Soup Recipe

Freekeh and Chicken Soup

Freekeh and Chicken Soup is an Algerian origin soup - we highly recommend this soup for your regular Iftar menu in Ramadan. Any other month of the year, you can have it for lunch or dinner.

Ingredients

Celery, diced 50 g
Chicken breast, diced 500 g
Onion, finely chopped 100 g
Carrot, diced 100 g
Garlic, crushed 20 g
Knorr Tomato Pronto (6x2kg) 180 g
Sweet paprika 10 g
Chilli, powder 3 g
Black Pepper, crushed 2 g
Water 1.30 l
Knorr Chicken Stock Powder (6x1100g) 30 g
Freekeh 60 g
Chickpeas, boiled, drained 100 g
Mint, dry 3 g
Coriander leaves chopped 20 g
Lemon wedges, to serve 20 pc

Preparation

Prepare the soup

1. In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook a few minutes until Brown color. Remove chicken and set aside. Meanwhile wash and chop coriander stems.

2. In the same cooking pot over low-medium heat sauté onion, carrot and celery until onions are translucent and soft. Add garlic and chopped coriander stems fry for 1 minutes.

3. Add Knorr tomato Pronto cook for a further 2 minutes, stirring often.

4. Add paprika, chili powder and black pepper, return chicken and cook for another minute or so, again stirring often.

5. Add water, Knorr Chicken Stock Powder, increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 10 minutes before adding freekeh and cooking for another 30-40 minutes.

6. Add chickpeas to the soup, simmer for about 10 minutes.

7. Serve warm with lemon wedges and coriander leaves on the side so that people can add a squeeze of lemon juice or drizzle of olive oil if desired.

Kebab Halabi Recipe

Kebab Halabi

Kebab Halabi is one of the best grilled items, and not many places can make it as tasty as in the Middle East. Our rich Knorr tomato pronto sauce complements the lamb beautifully.

Ingredients

For the Kebabs

Lamb mince 1.30 kg
minced lamb fat (white fat) 200 g
Chilli paste 5 g
Bell Pepper Red, finely chopped 120 g
Mushrooms, chopped 120 g
Pine seeds 30 g
Walnuts 20 g
Mint, dry 1 g
Knorr Beef Bouillon Powder 3 g

For the sauce

Onion, slices 20 g
Chopped garlic 2 g
Knorr Corn Oil (4x5L) 5 ml
Knorr Tomato Pronto 100 g
Tomato Paste 10 g
Water 60 ml
Knorr Aromat Seasoning (6x1kg) 2 g
All-spice, powder 1 g

For the minted laban

Laban 150 g
Mint leaves chopped 3 g
Cumin powder 1 g

Preparation

1/. For the kebabs

Place all ingredients in freezer to get very cold but freeze, now mix all the ingredients till well combine and cool down again in freezer. Skewer the meet on to the traditional flat metal skewer using your thumb and for finger to pinch the meat forming a wave effect. Keep this mix in the fridge for at least 1 hour before cooking. Grill over open flame.

2. For the sauce

Sauté in the Knorr Corn Oil till soft then add the garlic and do the same, now add the tomato paste and brown. Deglaze with the water, add the Knorr Tomato Pronto, all spice and Knorr Aromat and simmer for 5min

3. For the minted laban

Mix all ingredients together.

4. Plating

Place equal amounts of tomato sauce into each bowl, rest the grilled kebab on top and garnish with minted Laban, pine nuts mint and Zaatar.

Serve with oriental rice

Source: Unilever Food Solutions

Thursday, August 10, 2017

Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder) Recipe

Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder)

Prep: 15 mins
Cook: 8 hrs
Yield: 1 leg serves 4 to 6

BY CHRISTINE BENLAFQUIH

Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. The meat is eaten by hand with salt and cumin for dipping.

As most home ovens can't accommodate a whole lamb, this mechoui recipe calls for very slowly roasting a leg of lamb or shoulder in the oven until the meat is tender enough to pull off the bone. Slow roasting with a very low temperature can take up to nine hours, depending on the thickness of the cut, but you'll find the long cooking time well worth the wait as the meat will be so buttery tender that it can easily be pulled from the bone by hand – which is how it's traditionally eaten anyway!

If such a long, slow roast won't work with your schedule, we've added directions for shorter roasting methods which you can consider as alternatives. All three methods can be used to roast a half lamb or very small whole lamb if your oven can accommodate those larger roasts.

Also, try this recipe for Mechoui Roasted Lamb Spareribs.

What You'll Need

1 whole bone-in leg of lamb or shoulder
4 tablespoons soft unsalted butter (use if desired)
3 or 4 cloves garlic, pressed
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1 teaspoon cumin
1/2 teaspoon saffron threads, crushed
1/4 teaspoon turmeric
1 tablespoon olive oil
Salt
Cumin

How to Make It

Prepare the Lamb
  1. Trim excess fat from the leg of lamb or shoulder, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.
  2. Combine the butter with the garlic, salt, pepper, cumin, saffron, turmeric and olive oil. Spread the mixture over the entire leg or shoulder of lamb, working some butter into the incisions made with the knife.
  3. Place the lamb in a roasting pan, and proceed with one of the roasting methods below.
Very Slow-Roasting Method: 7 1/2 to 9 Hours

This is our preferred method, direct from Marrakesh. You can reduce the cooking time to 4 to 5 hours by using a 350 F (180 C) oven temperature.
  1. Heat an oven to 250 F (120/130 C).
  2. Place the lamb in a roasting pan and cover with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone.
  3. Small pieces of lamb, weighing less than 4 pounds (2 kg), might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
  4. Remove the foil and increase the oven temperature to 475 F (240 C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.
  5. Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour the juices over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Traditional Roasting Method: 3 to 4 Hours

When short on time, this method also works very well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
  1. Heat an oven to 475 F (240 C). Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.
  2. Reduce the oven temperature to 325 F (160 C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.
  3. Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Fast Roasting Method: 1 to 2 Hours
  1. Heat an oven to 475 F (240 C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat.
  2. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.
  3. Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Serve the Mechoui
  • Plan to serve mechoui for a special family dinner or when entertaining. For a colorful presentation, garnish the platter with an assortment of salads or roasted or grilled vegetables.
  • You also can make mini brochettes by threading cubes of cured meat, cheese and olives on toothpicks and inserting them into the roast as a garnish.

Moroccan Sausage and Egg Tagine Recipe

Moroccan Sausage and Egg Tagine

Prep: 10 mins
Cook: 30 mins
Serves 4

BY CHRISTINE BENLAFQUIH

Sausage and eggs are Moroccan comfort food, quickly prepared by cooking sausage and adding eggs to the pan. Here, this simple dish is elevated by adding some onion, tomatoes and olives along with the meat.

Moroccans often serve egg dishes directly from the pan in which they're cooked, using crusty Moroccan bread in lieu of a fork.

For a zesty, saucy variation, try this Moroccan Merguez and Egg Tagine in Tomato Sauce.

What You'll Need

225 g (8 oz.) merguez or other sausage
1 large onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
handful of green pitted olives, sliced
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
small handful of chopped cilantro or parsley
6 large eggs

--- For Garnish ---

salt
cumin
chopped cilantro or parsley

How to Make It

Cook the sausage in a large skillet or in the base of a tagine until the meat tests done. If there is a large amount of fat from the sausage, remove the excess, leaving enough to continue cooking. If the sausage was low-fat, you may need to add a little olive oil to the pan at this point.

Add the onion, tomatoes, olives and seasoning and cook for about 5 minutes. Pour the eggs directly over the sausage and veggies.

Break the yolks, and allow the eggs to simmer until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.

Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped parsley, and serve.

Source: the spruce

Chicken basteeya recipe

Chicken basteeya

Serves 6-8
Hands-on time 1 hour,
simmering time 30 min,
oven time 30 min
Medium

Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps a spiced chicken and sultana filling in a crunchy layer of filo pastry.

Nutritional info per serving

For 8

Calories 410kcals
Fat 25.9g (10.3g saturated)
Protein 24.1g
Carbohydrates 19.1g (11.1g sugars)
Fibre 2.3g
Salt 0.4g

INGREDIENTS

125g unsalted butter
8 British free-range chicken thighs
2 onions, finely sliced
5 garlic cloves, crushed
Large thumb-size piece fresh ginger, finely grated
½ tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
½ tsp paprika (not smoked)
1 tsp ground cinnamon, plus extra
100g blanched almonds, chopped
2 tbsp icing sugar, plus extra
50g sultanas
Zest 1 lemon and juice ½
3 medium free-range eggs, beaten
Small bunch fresh flatleaf parsley, leaves roughly chopped
Small bunch fresh coriander, roughly chopped
5-6 filo pastry sheets

You’ll also need…

23cm loose-bottomed cake tin

METHOD

1. Melt 50g of the butter in a large, deep frying pan over a medium heat. When hot, season the chicken with salt and add to the pan, skin-side down, then fry for 5-6 minutes until deep golden on the underside. Flip the chicken and fry for another minute or so, then remove from the pan and set aside.

2. Turn down the heat and add the onions, stirring for 5-6 minutes until softened but not coloured. Add the garlic and ginger, then fry for 2 minutes. Add the spices, then fry, stirring, for another 3-4 minutes. Put the chicken back in the pan, then pour in 400ml water. Bring to a brisk simmer, partially cover the pan and cook for 30 minutes. Remove the chicken to a plate and leave until cool enough to handle.

3. Bring the liquid in the pan to the boil and reduce for 5-10 minutes until it begins to thicken – when you drag a spoon through, the liquid should stay parted for a second before coming together. Turn off the heat and leave to cool for 10 minutes, then stir in the almonds, icing sugar, sultanas, lemon zest and juice, and finally the eggs to give a smooth sauce that coats the back of a spoon easily.

4. Transfer the sauce to a large bowl. Remove and discard the chicken skin and bones, then shred the meat into the sauce. Stir in the herbs, taste and season accordingly – it should taste quite sweet and spiced. Set aside to cool completely.

5. Once cool, melt the remaining 75g butter and heat the oven to 200°C/ 180°C fan/gas 6. Brush the cake tin with melted butter. Brush one sheet of filo with melted butter, then lay it over the tin, buttered-side up, and push it into the tin to line it, leaving an overhang. Repeat with the next sheet, laying it at a different angle, then keep going so the cake tin is well lined with filo. Spoon the filling into the filo case and pack it in, then fold over the overhanging filo to enclose it. You may need an extra sheet of filo, folded to fill any gap. Brush the pie with more melted butter, then put the tin on a baking tray and cook in the oven for 30 minutes until the pastry is golden. Remove, leave to stand for 20 minutes, then remove from the tin. Sift over a little cinnamon and icing sugar, then serve.

Make ahead
The pie will keep in the fridge for 24 hours. Bring to room temperature or warm through in a medium oven to serve, then sprinkle with icing sugar and cinnamon at the last minute.

Know how
Basteeya is meant to be savoury and slightly sweet, but if you don’t think you’ll like the icing sugar, leave it out.

To drink
A mellow red, such as a corbières or southern French syrah, cuts it with this.

Sunday, August 6, 2017

Baked falafel with tomato herb salad & tahini sauce recipe


Baked falafel with tomato herb salad & tahini sauce

Traditionally deep-fried, this lighter version of the much-loved Middle
Eastern falafel is baked. Teamed with a fresh herb and tomato salad and 
tasty tahini dressing, it makes a deliciously light meal.

SERVES 6
PREPARATION 30 MIN
COOKING 20 MIN
SKILL LEVEL EASY

By
Anneka Manning

Ingredients

lemon wedges, to serve

Baked falafel

80 ml (⅓ cup) olive oil
300 g dried chickpeas, soaked in water for 12-24 hours (see Baker’s tips)
1 cup coarsely chopped flat-leaf parsley
½ cup coarsely chopped coriander
½ cup coarsely chopped mint leaves
6 green shallots, white and pale green part only, sliced
1 garlic clove, crushed
2 tbsp cumin seeds, toasted
2 tsp ground coriander
pinch cayenne pepper
½ tsp bicarbonate of soda
¾ tsp salt
½ tsp freshly ground black pepper
2 tbsp lemon juice

Tahini sauce

135 g (½ cup) tahini (see Baker’s tips)
120-140 ml water
1 small garlic clove, crushed
1 tbsp lemon juice
130 g (½ cup) Greek-style natural yoghurt

Tomato & herb salad

500 g mixed ripe tomatoes, halved or quartered, depending on the size
⅔ cup flat-leaf parsley leaves
⅔ cup small mint leaves
55 g (⅓ cup) currants, soaked in boiling water for 10 minutes and drained
¼ tsp sugar

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection),
reduce the temperature by 20˚C. We use Australian tablespoons and cups:
1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed. All
vegetables are medium size and peeled, unless specified.  All eggs are
55-60 g, unless specified.

Instructions

Preheat oven to 200°C (180°C fan-forced). Brush a large oven tray
generously with half the oil.

To make the baked falafel, place all the ingredients, except the remaining
oil, in a food processor and use the pulse button to process until well
combined and a rough paste forms. To test if it has been processed enough,
press a little of the mixture in your hands. If it holds together, it is
ready; if not, process for another 10 seconds and test again.

Shape tablespoonfuls of the mixture into balls, massaging and pressing with
your palms so the mixture holds together. Flatten slightly to form patties
about 1 cm thick and 4 cm in diameter. Place on the oiled tray close
together. Brush the patties generously with the remaining oil.

Bake for 15 minutes, then turn the patties over and bake for a further 5
minutes or until golden and crisp on the outside and warmed through.

Meanwhile, to make the tahini sauce, put the tahini in a medium bowl and
gradually stir in the water (it will become thicker before it starts to
thin). Stir through the yoghurt, garlic and lemon. Season well with salt
and pepper. Cover and chill until required.

To make the tomato & herb salad, put all the ingredients in a bowl and
toss gently to combine.

Divide the salad among serving plates, top with the falafel and drizzle with
the tahini sauce.

Baker’s tips

• Remember different batches of dried chickpeas will need various soaking
times - the easiest way to tell when they’re ready to use is that they will
crush easily when pressed between your fingers.

• Use hulled (as opposed to unhulled) tahini to make your sauce for a less
bitter flavour.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by
Tina McLeish.

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