Avocado salad with ginger dressing

Ingredients (serves 6)

150g sugar snap peas, trimmed
2 avocados, halved, stones removed, peeled, sliced
100g mixed green salad leaves

Ginger dressing
1 1/2 tablespoons mirin
1 1/2 tablespoons Japanese rice vinegar (see note)
1cm piece ginger, peeled, finely grated
1 teaspoon caster sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted

Method

1. Make ginger dressing: Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.

2. Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.

3. Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

Notes & tips
Note: Japanese rice vinegar is made from fermented rice. You can find it in the Asian section of some supermarkets and in Asian grocery stores.

Source
Super Food Ideas - September 2006, Page 58
Recipe by Abi Ulgiati

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Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It has an unmistakable shape - bulbous little joints, from which grow small, knobbly bumps, and its skin is light brown with a slight silvery quality. The flesh can range from ivory through to a pale, greeny yellow.

Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for baking; pickled; preserved in syrup (also called stem ginger); candied; or crystallised.

Availibility
All year round.

Choose the best
Go for plump, unblemished roots. Avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be harder work to peel. Roots should also feel heavy for their size.

Jamican and Kenyan ginger is thought to be the best.

Prepare it
Snap off a knob of ginger of the size you need then, using a small, sharp knive, peel away the skin, removing only a thin layer of the flesh beneath. Then grate, slice, cut into batons or crush.
Store it

Fresh ginger will keep for around 2 weeks in a perforated bag stored in the fridge. The ground variety should keep for around 6 months if stored in a small, airtight container in a cool, dark place.

Cook it
Add raw ginger to stir-fries or curries; use in marinades; grate to make tea. Dried ginger works well in puddings, flapjacks and fruit cakes or stewed fruits, particularly apple.

Health benefits of Ginger
The health benefits of ginger consumption and various ginger uses include the following:

• anti-bacterial
• anti-inflammatory
• anti-parasites – helps destroy parasites and their eggs
• appetite – stimulates it
• arthritis – helps to relieve the pain and inflammation associated with this condition
• asthma
• blood – thins the blood, thus helping those who suffer from frequent blood clots
• cholesterol levels – helps to regulate high cholesterol
• circulatory system – stimulates it, increasing circulation; this helps those with poor circulation to the hands and feet, as well as those with pale complexion
• colds and flu
• colic
• cough – serves as an expectorant, clearing the lungs
• digestion – improves it; tones, nourishes and strengthens the gastrointestinal / digestive system; ginger also helps to deal with indigestion and upset stomach
• energy and vitality – stimulates vital energies of those who are weak or lethargic
• fever – helps to bring it down by promoting sweating
• flatulence and abdominal bloating and gas – helps alleviate it
• food poisoning
• headaches
• heart – good for heart health
• hypertension or high blood pressure – ginger root regulates the condition
• intestinal infections
• kidneys – ginger tea is said to strengthen them
• lungs – ginger tea is said to strengthen it
• menstrual cramps – helps alleviate the symptoms
• muscle aches
• nausea – helps alleviate it, including those caused by morning sickness and motion sickness; can also be used as a preventative against motion sickness
• reproductive system – improves its function
• rheumatism – helps relieve the condition
• ulcers – may help to treat it
• weight loss – ginger tea is believed to assist with it
  

As you can see, ginger has many health benefits, and ginger root heals ailments of various types.

Ginger Recipes
Plum ginger chicken recipe
Ginger Bread
Avocado salad with ginger dressing

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Green onions

Uses
Green onions, also known as scallions, are members of the onion genus, Allium, which tend to have a milder taste than other, “true” onions. The term green onions generally refers to Allium fistulosum, the Welsh onion. Occasionally people will refer to shallots, Allium ascalonicum, as scallions, but the term is generally reserved to describe green onions themselves. The plant has small bulbs, often barely discernible as separate from the stalk, and long stalks which change from white at the bulb to a rich green at the top.

Throughout the world green onions are eaten in a number of different dishes, and so there are many cuisines to choose from when determining how to use your green onions. In the United States, green onions are generally used as a lesser ingredient in dishes, although their flavor is strong enough that it shows up even when small amounts are used. Often they are simply diced and added raw to top salads or soups, but they may be grilled or fried as well, or cooked into soups to add a bit of spice.

On their own, green onions can be quite tasty baked and served alone. To serve, most people slice them lengthwise to bruise the flesh, then chop them into more manageable chunks. Then you can coat them with olive oil, and bake them slowly in the oven at around 300° Fahrenheit (150° Celsius). Once slightly golden they can be removed and enjoyed hot, or added to salads or other dishes as a spicy, crisp topping.

Scallions are also used in scallion pancakes, where they are the star of the show. These are simply flour, salt, scallions, ginger, garlic, and oil, fried in oil. To make a large batch of dough, simply take one cup (237 mL) of flour and mix it in a bowl with a pinch of salt, then pour half a cup (118 mL) of boiling water into the flour and mix it, letting it cool in the bowl for a bit before flattening it out like a pie crust. The dough should then be brushed with oil, and then the green onions, ginger, and garlic can be added. The dough can then be refrigerated in a bag with a bit of oil, until it has cooled and soaked up the oil.

This mixture can be frozen in small batches to keep for extended periods of time, or pancakes can be made right away. To make the pancakes themselves, take a small ball of dough and roll it out into a flat pancake, then fry it in a bit of oil until golden brown, then flip over and fry again. Although very simple, scallion pancakes allow the flavor of the green onions to really come to the forefront, and are an excellent way to use large amounts of green onions from the garden.

Other dishes made with green onions include paijori, which is a spicy Korean salad made with green onions, roasted calcots in Spain, where they are served with a dip, and Bosnian mladi luk where they are combined with cottage cheese as a side dish. Green onions are also used extensively as a garnish throughout South East Asia, both on soups and noodle dishes. They are also used in stock preparations around the world, giving a slightly more gentle and greener onion taste than other varieties of onion.

Carbohydrate and Fiber Counts for Green Onions

• ½ cup chopped green onion: 3 grams effective (net) carbohydrate plus 1.5 grams fiber and 16 calories
• 1 medium green onion (about 4" long): ½ gram effective (net) carbohydrate plus ½ gram fiber and 5 calories
• 1 ounce chopped green onion: 1 gram effective (net) carbohydrate plus 1 gram fiber and 9 calories
  

Health Benefits of Green Onions
Nutritionally, green onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A and folate. They probably have some of the other health benefits of regular onions, but in a less concentrated form.

Recipes
Potato and Green Onion Latkes With Ranch Sour Cream
Late-summer green salad
Beef, feta and green onion rissoles

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Herb and garlic beef with crisp potatoes

Ingredients (serves 4)

1kg scotch fillet beef, trimmed
12 chat potatoes
olive oil cooking spray
dressed salad leaves, to serve

Herb and garlic spice rub
1 1/2 cups flat-leaf parsley leaves
1/3 cup rosemary leaves
1 tablespoon thyme leaves
1/3 cup dijon mustard
3 garlic cloves, roughly chopped
1/4 cup olive oil

Method

1. Make herb and garlic spice rub: Combine all ingredients in a food processor. Process until smooth. Season with salt and pepper.

2. Place beef on a plate. Use fingertips to cover beef with spice rub. Cover and refrigerate for 2 hours.

3. Meanwhile, cook potatoes in a large saucepan of boiling, salted water for 10 minutes or until just tender. Drain. Place, in a single layer, on a baking tray. Cool. Using the palm of your hand, squash potatoes. Spray both sides with oil.

4. Preheat oven to 200°C. Remove beef from fridge and transfer to a roasting pan. Set aside for 20 minutes. Place potatoes on top shelf in oven and beef underneath. Roast for 45 minutes for medium beef or until cooked to your liking. Remove beef from oven. Cover with foil and set aside for 10 minutes to rest. Increase oven temperature to 220°C. Roast potatoes for a further 10 minutes or until crisp.

5. Slice beef. Serve with crisp potatoes and salad leaves.

Source
Super Food Ideas - April 2006, Page 68
Recipe by Michelle Lucia

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Broccoli with garlic and chilli

Ingredients (serves 4)

800g broccoli, cut into small florets
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon dried chilli flakes

Method

1. Bring a large saucepan of water to the boil over high heat. Add broccoli. Cook for 3 minutes or until bright green and just tender (see shortcut). Drain well.

2. Meanwhile, heat oil in a large, deep frying pan or wok over low heat. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Increase heat to medium. Add broccoli. Toss until well coated. Season with salt and pepper. Serve.

Notes & tips
Shortcut: Cut a cross in the base of each broccoli floret. Wash and place, with water clinging, in a snap-lock bag. Microwave on HIGH (100%) for 5 to 6 minutes or until just tender.

Source
Super Food Ideas - April 2007, Page 60
Recipe by Nancy Duran

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Roast lemon and garlic drumsticks

This budget-friendly recipe could not be simpler - just throw the chicken in the oven, season with lemon, garlic and parsley and you're pretty much done!

Ingredients (serves 4)

12 chicken drumsticks (see note)
1 tablespoon olive oil
60g butter, melted
1/2 cup flat-leaf parsley leaves, finely chopped
1 lemon, rind finely grated, juiced
3 garlic cloves, crushed

Method

1. Preheat oven to 200°C. Place drumsticks into a lightly greased shallow roasting dish.

2. Combine oil and 1 tablespoon of butter. Drizzle over drumsticks. Season with salt and pepper. Toss until well coated.

3. Roast drumsticks for 35 to 40 minutes or until golden and cooked through. Remove from oven.

4. Combine remaining butter, parsley, lemon rind, 1/4 cup lemon juice and garlic in a bowl. Spoon over chicken. Cover. Stand for 10 minutes. Serve.

Notes & tips

* You could also use chicken wings, cutlets or chicken thighs on the bone.

Source
Super Food Ideas - July 2004, Page 59
Recipe by Dixie Elliott

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Garlic

Uses
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.

Garlic may be applied to breads to create a variety of classic cuisines such as garlic bread, garlic toast, bruschetta, crostini and canapé.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.

Garlic powder has a different taste than fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

Availability
Dried is available all year round. Fresh garlic is in season from July to the start of October. You could try growing your own, too.

Prepare it
Using your fingers, divide the whole bulb into individual cloves (if you don't want to use the whole bulb, just pull away the number of cloves you need and leave the rest of the bulb intact, as it will last longer that way). Remove any green shoots, as they taste bitter.

For crushed garlic, either use a garlic press (you don't have to remove the skin) or lay the blade of a large knife on top of the clove and press it down hard with the heel of your hand. Then remove the skin. If you'd like to break it down even further, sprinkle with some salt and crush it again.

For chopped garlic, peel the skin off, then slice. You can then remove the skin. If any of the cloves have small green shoots, remove them before chopping, as they taste bitter.

Store it
Kept in an open container in a cool, dry place, dried, unbroken garlic bulbs will last for a couple of weeks. Separated cloves will keep for up to 10 days. Wet garlic should be kept in a cool, dark place and will last up to a week.

Cook it
Use dried garlic raw in dressings, salsas and butters; roast whole bulbs (25 minutes) or individual cloves (20 minutes) to serve with roast meat; fry (slowly, for just a couple of minutes) to use as the base for sauces, casseroles, soups. Roast fresh garlic (25 minutes).


Health and Nutrition Benefits of Eating Garlic

• Garlic is known best for keeping cold at bay. Eating a clove of garlic when you feel like you may have an onset of cold, improves your immune system and strengthens up the natural defense system of the body.
• Garlic is also credited with anti-oxidants that help fight cancer and cancerous tumors. Medical science has proof that garlic contains compounds like diallye disulphide and s-allycystein, which have anti-tumor properties and help in slowing down the growth of tumors and also reduce their size.
• Garlic has compounds that help prevent any kind heart disease. It helps in lowering the cholesterol level in blood, which in turn makes sure there is nothing to block the arteries. It helps keep the aorta of the heart flexible and enables it to pump the blood effectively.
• Garlic also helps in the control of blood pressure or hypertension. A chemical known as Ajoene is found in garlic which helps in thinning the blood, thus reducing clots from forming and reducing hypertension. Garlic was used in ancient China to treat people suffering from angina attacks and poor circulation.
• Garlic is effective against fighting off a host of infections. It is known for its anti-bacterial, anti-viral and anti-fungal properties and has been used since a long time to treat wounds, typhus, cholera, intestinal parasites, recurrent yeast infections and candida albicans.
• Garlic can also be used as an effective aphrodisiac and may be used to treat impotence. Garlic produces an enzyme called nitric oxide synthase, which is required to get an erection. Garlic stimulates the production of this enzyme in people who have lower levels of it.
  

Side-Effects
Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract.

Recipes

Herb and garlic beef with crisp
Broccoli with garlic and chilli
Roast lemon and garlic drumsticks

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Red onion soup with goats' cheese croutons

Ingredients (serves 6)

50g butter
1kg red onions, very thinly sliced
2 garlic cloves, crushed
50g plain flour
2L beef stock
1 cup (250ml) red wine
1 bouquet garni
150g soft goats' cheese
2 tbs olive oil
2 tsp chopped thyme
6 large slices French bread, toasted

Method

1. Melt butter in a saucepan over low heat, add onions. Cook, stirring occasionally, until golden and caramelized - this can take up to 30 minutes. Add garlic and cook for 1 minute, then add flour and cook, stirring, for 1 minute.

2. Add stock, wine and bouquet garni, season, cover and cook, over low heat, for 25 minutes.

3. Meanwhile, preheat grill to high. Place goats' cheese, olive oil and thyme in a bowl and mash together with a fork. Pile onto bread and grill until bubbling and golden. Ladle soup into deep bowls and top with a cheese crouton.

Source
delicious. - July 2003, Page 64
Recipe by Valli Little

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Onion

Uses
Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. They are now available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.

Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom and are referred to simply as "Pickled Onions". Onions are widely-used in India and Pakistan and are fundamental in the local cuisine. They are commonly used as a base for curries or made into a paste and eaten as a main course or as a side dish.

Tissue from onions is frequently used in science education to demonstrate microscope usage, because they have particularly large cells that are readily observed even at low magnifications.

Availability
Dry and spring onions are available all year-round. As a result, there is usually little need to resort to onion powder (ground dehydrated onion), onion salt (onion powder and salt), onion flakes or onion flavoring cubes, which are of inferior quality to the real thing. Pickled onions are also available.

Choose the best
Look for firm onions, with no soft spots, damp or mouldy patches. Choose from the following, according to your recipe:

• White onion: medium to large in shape, with a white papery skin and evenly white flesh. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour.
• Yellow/brown onion: a good all-purpose onion, with a light golden skin and yellow flesh.
• Spanish onion: has a similarly coloured skin to a yellow/brown onion, but is usually bigger, as well as sweeter and milder - good for omelettes, salsas and stir-fries.
• Red onion: varies in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.
  

Prepare it
First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers. To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.

To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.

All onions are best prepared just before you use them.

Store it
Depending on their condition when purchased, dry onions will keep for several months. Store them in a cool, dry place (not the fridge as they will go soft). Once cut, wrap them up in the fridge and use within two or three days. Spring onions can be stored in the fridge for up to a week.

Cook it
Gently fry chopped or sliced onion (7-10 minutes) then use as the base for pasta sauces, soups and stews. Cut into wedges and roast (40-50 minutes). Cut into rings, batter and deep fry (3 minutes). Bake (20-30 minutes).

Health Benefits
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Nutritional Analysis
Good points

• Very low in saturated fat
• No cholesterol
• Very low in sodium
• High in dietary fiber
• High in manganese
• High in potassium
• High in vitamin B6
• Very high in vitamin C
  

Bad points

• Very high in sugar

Recipes
French Onion Soup
Caramelized Onions
Red Onion Soup with Goats Cheese

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French Onion Soup

A regular on bistro menus, this hearty soup gets extra flavor from fresh thyme sprigs. Easy to make, and very authentic French onion soup.

Ingredients (serves 4)

1 tbs olive oil
60g butter
1kg brown onions, halved, thinly sliced
1 tsp brown sugar
2 tbs plain flour
750ml (3 cups) salt-reduced beef stock
125ml (1/2 cup) white wine
2 sprigs fresh thyme
2 Woolworths Petit Pain
Bake-at-Home crusty bread rolls, cut into 1cm-thick slices
40g (1/3 cup) coarsely grated gruyere or Swiss cheese
Fresh thyme sprigs, extra, to serve

Method

1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.

2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.

3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.

4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.

5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve.

Notes & tips

Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

Source
Good Taste - June 2008, Page 18
Recipe by Michelle Southan

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Caramelized Onions Recipe

One simple recipe for sweet sautéed onions goes a long way.

2 Servings
Prep 10 min
Cook 30 min

Ingredients:

3 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
2-1/2 pounds onions. thinly sliced
Salt and pepper
2 teaspoons sugar

Directions:

1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.

2. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

Tips:
Use a cast-iron pan for the best caramelization.

Video How to:
Hot to cut an onion
Follow along and learn how to chop an onion in a snap.

Source www.rachaelraymag.com

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Lemon and feta couscous salad

Ingredients (serves 6)

500g couscous
2 cups boiling water
1 lemon, thickly sliced
2 teaspoons salt
1/4 cup lemon juice
2 Lebanese cucumbers, chopped
1 large tomato, chopped
1/3 cup pitted green olives, chopped
170g rocket leaves, trimmed
100g reduced-fat feta cheese, crumbled

Method

1. Place couscous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains.

2. Place lemon in a saucepan. Cover with cold water. Add salt. Bring to the boil over medium-high heat. Cook for 5 minutes or until soft. Drain. Finely chop.

3. Add lemon, lemon juice, cucumber, tomato and olives to couscous. Stir to combine. Serve with rocket and feta.

Source
Super Food Ideas - March 2008, Page 34
Recipe by Michelle Noerianto

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Quick falafel with cucumber & herb salad (gluten-free)

Ingredients (serves 4)

800g canned chickpeas
1 tbs tahini paste*
1 cup flat-leaf parsley leaves
2 garlic cloves
1 tsp ground cumin
1 egg
Vegetable oil for deep-frying
Hummus, to serve

Cucumber & herb salad
2 Lebanese cucumbers, halved, sliced
1/2 cup whole mint leaves
1/2 small red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
1 tbs red wine vinegar
1 tbs olive oil

Method

1. Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.

2. Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.

3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.

Notes & tips

* Available from the health food section in supermarkets.

Source
delicious. - April 2005, Page 92
Recipe by Nancy Duran

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Chickpea and herb falafel

Enjoy middle eastern food recipes and try Chickpea and Herb Falafel.

Ingredients (serves 10)

1 tbs cumin seeds
1 tbs coriander seeds
2 x 400g cans chickpeas, rinsed, drained
3 cloves garlic, chopped
3/4 cup finely chopped coriander
1/4 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup (50g) plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup (75g) sesame seeds
Sunflower oil, for shallow-frying
Tarator sauce

Method

1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges.

Source
Notebook: - March 2006, Page 120
Recipe by Jane Hann

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Arabic Style White Rice

Enjoy easy cooking of White Rice in Arabic Style.

Preparation time : 10 minutes
Cooking time : 1 hour

Ingredients - serves 5

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutrition Information:

Fats : 19.00 g
Protein : 9.70 g
Carbohydrate : 98.00 g
Energy : 607.00 Kcal

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Roasted Chicken Stuffed with Rice

Enjoy the oriental way of cooking Roasted Chicken Stuffed with Rice.

Preparation time : 25 minutes
Cooking time : 1 hour

Ingredients - serves 6

1½ tablespoons vegetable oil
1 small onion, chopped
½ cup pine seeds or 75 g
1 cup long grain white rice or 200 g
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1½ cups water or 375 ml
2 cubes MAGGI® Chicken Bouillon
½ cup raisins or 75 g
1 large whole chicken or 1400 g

Preparation

Heat oil in a medium saucepan, add and cook onions and pine seeds over medium heat for 4-5 minutes or until almost golden.

Add rice, cinnamon, black pepper, water, MAGGI® Chicken Bouillon cubes and raisins. Cook over low heat for 10 minutes or until rice is almost cooked.

Stuff the chicken with as much rice as possible, and continue cooking the remaining rice to be served with the chicken.

Roast the chicken in a 190°C preheated oven for 45-50 minutes or until chicken is cooked.

Serve roasted chicken with the rest of rice, and fresh green salad.

Nutrition Information:

Fats : 47.00 g
Protein : 48.00 g
Carbohydrate : 41.00 g
Energy : 786.00 Kcal

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Beans and Chickpeas in Spicy Sauce

Preparation time : 25 minutes
Cooking time : 20 minutes

Ingredients

2 tablespoons olive oil
1 small onion or 100 g, chopped
2 cloves garlic, chopped
1 medium green bell pepper or 150 g, chopped
½ teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon mild paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
3 medium tomatoes or 450 g, pureed
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
1 cup water or 250 ml
1 tin canned black beans or 240 g
1 tin canned cannellini beans or 240 g
1 tin canned chickpeas or 240 g, drained
2 tablespoons coriander leaves, chopped

Preparation

Warm olive oil in a saucepan. Sauté onion and garlic until onion is tender then add green bell pepper, herbs and spices, tomato, tomato paste and MAGGI® Chicken Less Salt Bouillon cubes and stir for 5 minutes.

Add water, beans and chickpeas and bring to boil. Simmer over a low heat for 10 minutes.

Stir with chopped coriander and serve.

Cooking tips : Adjust amount of chili powder to your taste.

Nutrition Information:

Fats : 5.60 g
Protein : 9.10 g
Carbohydrate : 32.00 g
Energy : 207.00 Kcal

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Keleij

Try an Arabic desserts dish, try it during the month of Ramadan.

Ingredients - serves 15

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 cups water or 750 ml
½ cup corn flour or 80 g
3½ tablespoons fine semolina
3 teaspoons rose water
250 ml milk, fresh
3 teaspoons rose water, additional quantity for the Keleij
1 packet raw keleij
¾ cup honey or 250 g

Preparation

Bring to boil the NESTLÉ® Sweetened Condensed Milk with ¾ of the water.

In another bowl, dissolve the remaining water with the corn flour and semolina and slowly pour over the condensed milk mixture, constantly stirring, and cook on low heat for 5 minutes or until the mixture thickens and boils. Add the rose water and mix well.

In a big tray put the milk, the extra rose water and dip a half piece of the Keleij paper for 3 seconds only, and immediately add one tablespoon of the filling and roll it over to make a ball shape. Keep aside and serve cold with honey.

Serving tips : Garnish with orange blossom in syrup and ground pistachio.

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Chocolate and Plain Custard

Great oriental desserts of Chocolate and Plain Custard to be served during ramadan.

Ingredients

4 cups water or 1 liter
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup sugar or 100 g
4 eggs
1 teaspoon vanilla essence
¾ cup corn flour or 90 g
1 packet tea biscuits or 150 g
2 tablespoons cocoa powder, sifted

Preparation

Place water, NESTLÉ® Sweetened Condensed Milk and sugar in a saucepan and bring to boil.

Combine eggs, vanilla and corn flour in a bowl and mix well then pour them into the boiling mixture with constant stirring. Simmer until the mixture thickens.

Pour ½ of the mixture into large platter. Arrange biscuit on top.

Mix the remaining mixture with the sifted cacao until well combined and cacao is dissolved. Then pour them immediately over the biscuit layers. Set aside to cool into room temperature. Chill in the fridge then serve.

Serving tips : Garnish the cooled custard with grated chocolate, clicks of whipped cream and strawberries.

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Chicken Kabouli Al-Batena Style

Ingredients - serves 8

8 pieces chicken or 1½ kg
8 cups water or 2 liters
1 teaspoon whole cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppers
1 teaspoon dried coriander
1 teaspoon cumin seeds
3 small cinnamon sticks
3 tablespoons ghee
1 tablespoon fresh ginger, chopped
3 tablespoons omani mixed spicess
3 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.

Heat ghee in a large pot, fry the boiled chicken from all sides for 6 minutes or until red in color then set aside. Add and sauté ginger in the same pot. Stir. Add Omani mix spices, MAGGI® Chicken Bouillon and 4½ cups or 1125ml stock. Add more water if stock is not enough. Bring to boil. Add rice and stir. Cover and cook over low heat for 10 minutes or until rice is ½ cooked. Put the chicken over the rice and cover. Simmer on low heat for another 10-15 minutes or until the rice and chicken are completely cooked.

Cooking tips : Roasting chicken in oven is optional.

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Burghul with Chicken and Tomato

Delicious main dish of Lebanese Burghul with chicken and tomato.
Ingredients - serves 5

2 tablespoons olive oil
1 medium onion or 150 g, chopped
350 g skinned chicken breasts, cut into large cubes
2 medium tomatoes or 300 g, peeled and chopped
4 tablespoons tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
1½ teaspoons seven spices
2 cups burghul or 320 g, washed and drained

Preparation

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it’s changed in color then add the tomato and tomato paste and stir for 5 minutes.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes.

Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediately.

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ATAYEF (QATAIEYF) RAMDSAN RECIPE !!! STUFFED CUSTARD PANCAKES

Atayef (Qataieyf) Ramadan Recipe a Stuffed Custard Pancake Recipe, a Must Try Recipe during the month of Ramadan.

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BEST BEEF SHAWARMA SANDWICH RECIPE !!! BEEF SHAWARMA RECIPE PART 2

Step By Step On How To Make Great A SHAWARMA SANDWICH. PART 2

For This Shawarma Sandwich Recipe and Other Great Mediterranean Food Recipes
Go To www.DedeMed.com .

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BEST BEEF SHAWARMA SANDWICH RECIPE !!! BEEF SHAWARMA RECIPE PART 1

Enjoy your shawarma sandwich during Ramadan. Step By Step Ramadan recipe On How To Make Great A BEEF SHAWARMA SANDWICH. PART 1 For This Shawarma Sandwich Recipe and Other Great Mediterranean Food Recipes Go To www.DedeMed.com

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Quick & Easy Lebanese Recipes : Preparing Eggplant for Babaghanouj: Part 1

Learn throug this youtube video how to prepare Lebanese babaghanouj recipe 0 good recipe during Ramadan as an appetizer (Side dish).

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Quick & Easy Lebanese Recipes : Preparing Eggplant for Babaghanouj: Part 2

Learn through this video how to prepare babaghanouj - appetizer Lebanese dish.

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Quick & Easy Lebanese Recipes : Preparing Eggplant for Babaghanouj: Part 3

How to prepare eggplant for babaghanouj; learn more about making traditional Lebanese food in this free cooking video.

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Quick & Easy Lebanese Recipes : Preparing Pita Bread for Hummus: Part 2

How to prepare pita bread for hummus; learn more about making traditional Lebanese food in this free cooking video.

Expert: Leah Schaefer
Bio: Leah Schaefer works for Matt Senatore's private catering.
Filmmaker: matt senatore

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Quick & Easy Lebanese Recipes : Preparing Tahini Sauce for Falafel: Part 1

How to mix in Tahini sauce to your falafel; learn more about making traditional Lebanese food in this free cooking video.

Expert: Leah Schaefer
Bio: Leah Schaefer works for Matt Senatore's private catering.
Filmmaker: matt senatore

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Ghraibeh with Pistachio

Ingredients - Serves 15

For the dough:
2 cups ghee or 420 g, softened
2 cups icing sugar or 280 g
4 cups plain flour or 560 g
2 cups pistachio nuts or 300 g, roughly chopped

For the filling:
3 cups pistachio nuts or 450 g, ground
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon blossom water

Preparation

In a bowl, combine ghee, icing sugar and mix until well combined. Add flour and mix all the ingredients well to form sticky dough. Set in the fridge to firm little.

For the filling:

Mix ground pistachio, NESTLÉ® Sweetened Condensed Milk , and blossom water until all ingredients are well combined. Cover mixture and keep in the fridge to firm enough, and then divide the filling into small balls.

Divide also the dough into small balls and stuff it with the filling balls.

Roll the filled dough balls in chopped pistachio, place them inside a muffin holes and press gently.

Bake in a preheated oven at 125°C for 12-15 minutes or until is dry.

Cooking tips : After removing the ghraibeh from oven, keep aside for 10 minutes then remove gently from the muffin holes.

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Halawat El-Jibn Bil-Kishta

Ingredients

For the halawat el-jibn dough:
1 kg akawi cheese, cut into thin slices
1½ cups fine semolina or 240 g
3 cups sugar syrup

For the filling:
3 cups water or 750 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup corn flour or 90 g
2 tablespoons blossom water

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour) then drain.

Place NESTLÉ® Sweetened Condensed Milk , water and corn flour in a large saucepan, bring to boil with constant stirring until sauce thickens. Add blossom water and stir. Keep aside to cool into a room temperature.

Place the cheese in a bowl over boiling water and stir until cheese is melted. Add semolina and stir for 5-6 minutes.

Sprinkle 4 tablespoons of hot sugar syrup over the working table and place over the hot cheese dough, then put another 4 tablespoons of hot sugar syrup on top and roll the dough using a rolling pin to have a thin layer then cut into squares with 7cm length.

Mix the cooled cream mixture until is smooth and spoon 1 tablespoon on each dough piece and roll.

Serve the Halawat el-jibn with the remaining syrup.

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Arabic Food easy Recipe Chicken Maqlooba

This is a Palestinian Arabic dish famous in the Arab world, very tasty, worth trying. called Maqlooba which mean upside down or maybe flipped! because once the it is done cooking u flip the whole cooking pan upside down.. dont know why else they named it this way,, there are other versions of cooking it, this is my version I will be sharing more videos on the other versions of the Maqlooba in the future, which they may include lamb, or beef instead of chicken and use other vegies or add other veggies or less.

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Lebanese Cooking: How To Make Summer Squash with Rice

A delightful way to make a tasty Lebanese squash dish. This is a vegetarian alternative to kousa mihshi stuffed with rice, garbanzo beans, parsley, and tomato, is satisfying and wonderfully seasoned. If the light green, very tender, Lebanese summer squash are unavailable, use small yellow crooknecks of dark green zucchini. Mexican squash varieties are very similar to Lebanese and might be found in farmers' markets. Seeds for Lebanese squash are available through a few seed companies, if you care to grow your own. This tasty summer dish can be made with or without garbanzo beans; mint is also an optional ingredient.

Ingredients:

10 small Lebanese squash (kousa): yellow crookneck, zucchini, or Mexican squash

Filling Ingredients:

1 cup canned garbanzo beans, drained or ½ cup dry garbanzo beans, soaked overnight
1 cup rice, soaked and rinsed
2 bunches parsley, finely chopped
1 bunch spearmint
1 bunch green onions, finely chopped
2 stalks celery with tops, diced
1 teaspoon salt
¼ teaspoon cayenne pepper
1 can whole tomatoes, chopped, with liquid or 1 pound fresh tomatoes, finely chopped
1/3 cup lemon juice
¼ cup olive oil, divided

Directions:

1. If using dry garbanzo beans, soak overnight in a pot.

2. Drain water and add fresh water to cover. Cover pot, bring to a boil, then simmer for about 20 minutes.

3. Add olive oil and spearmint; toss.

4. Cool, drain, and remove skins from beans, by rolling beans gently with a rolling pin on a towel.

5. In a bowl, mix together rice, beans, seasonings, chopped greens, and one half of the olive oil.

6. Core squash according to directions on page 109 in book, or from demonstration in video (how2 make Summer Squash Stuffed with Rice). Fill with rice mixture to ½” from top and arrange stuffed squash upright in a pot, propped up next to one another.

7. Cover with tomatoes with their liquid, lemon juice, remaining olive oil, and one cup water. Cover pot, and bring to boil over high heat on the stovetop, then lower heat and simmer approximately 45 minutes, until rice is done, squash is tender, and sauce (zoum) is thick.

8. Split each kousa in half on individual plates and pour on a little sauce. Serve hot with Arabic bread and fresh cut vegetables.

Yield: Serves: 4-6 people

Recipe courtesy Linda Dalal Sawaya, author of Alice’s Kitchen (this recipe found on page 143)

For mor Info go to Cooking up a Story

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Pistachio Mafruka with Cream Recipe

Delicious oriental desserts dish of Pistachio Mafruka with Cream. It an easy Recipe to prepare.

Preparation time : 25 minutes
Cooking time : 10 minutes

Ingredients - serves 8

For the pistachio mafruka dough:
5 cups pistachio nuts or 750 g, ground
½ cup icing sugar or 70 g
¼ cup rose water or 60 ml
¼ cup blossom water or 60 ml

For the cream stuffing:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g

Preparation

Place pistachio ground, icing sugar (reserve 2 tablespoons of icing sugar), rose water and blossom water in a bowl and mix well.

Sprinkle the remaining 2 tablespoons in bottom of a 35x25cm rectangular tray. Press ½ quantity of the pistachio dough over the tray to flatten evenly all over the tray bottom.

Mix in a sauce pan NESTLÉ® Sweetened Condensed Milk , water and corn flour, simmer with constant stirring until it thickens then pour it over the pistachio dough in the tray equally. Set aside to cool into a room temperature.

Put the remaining ½ of the pistachio dough between two sheets of greaseproof paper, then gently roll it between the papers using a rolling pin to reach the size of the tray. Remove the top paper and turn the dough over the cream then press gently. Remove exceeding dough from the sides.

Put it in the fridge until the serving time.

Cut into squares and serve.
Serving tips : Decorate the top with some clicks of cream and red cherries in syrup.

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Semolina Cream Cake Recipe

Preparation time : 25 minutes
Cooking time : 10 minutes

Ingredients - Serves 8

For the base:
1½ cups digestive biscuits or 150 g, crumbled
½ cup butter or 100 g, melted

For the filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3½ cups water or 875 ml
1 cup fine semolina or 160 g
2 tablespoons rose water
1 cup liquid cream or 250 ml
2 tablespoons pistachio nuts, crushed for garnishing
3 strawberries, washed and cut into halves for garnishing
½ cup sugar syrup

Preparation

Combine biscuit crumb and butter in a bowl, rub the ingredients to form a dough, press dough over the base of 20cm lose bottom cake tin. Set aside.

Bake in an 180˚C preheated oven for 6 minutes. Remove and set aside.

Place NESTLÉ® Sweetened Condensed Milk , water and semolina in a large saucepan, bring to boil and simmer with constant stirring for 10 minutes or until mixture thickens. Add rose water and remove.

Pour the cream mixture over the prepared base and set aside to cool into a room temperature.

Meanwhile whip the fresh liquid cream in an electric mixer for 5-6 minutes or until cream is stiff.

Pipe whipped cream over the cooled cream mixture using a piping bag with star nuzzle to cover all over the top.

Garnish with crushed pistachio and strawberries. Place the cake in the fridge minimum of 1 hour.

Remove from the tin, slice and serve with cold sugar syrup.

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Turkish Kofta Stew

let's prepare an easy to make & delicious dish: Turkish Kofta Stew main dish

Ingredients

500 g minced lamb
1 small onion or 70 g, chopped
2 tablespoons vegetable oil
1 medium onion or 125 g, cut into small cubes
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 300 g, cut into large cubes
1 cup frozen green peas or 160 g, thawed
2 cubes MAGGI® Mutton Bouillon
3 cups water or 750 ml
½ teaspoon ground black pepper
½ teaspoon dried mint

Preparation

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.

Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.

Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

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Mohallabiah with Sago and Coconut Recipe

How to prepare oriental Mohallabiah with Sago and Coconut, it's so easy to prepare the Mohallabiah recipe.

Preparation time 15 minutes
Cooking time 40 minutes
serves 7

Ingredients

5 cups water or 1250 ml
¾ cup sago or 100 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup sugar or 100 g
½ cup desiccated coconut or 50 g
1 tablespoon rose water
1 tablespoon blossom water
2 tablespoons desiccated coconut, toasted
2 tablespoons pistachio nuts, crushed

Preparation

Place water and sago in a casserole and bring to boil, simmer over low heat with occasional stirring for 30 minutes or until sago is tender.

Add NESTLÉ® Sweetened Condensed Milk , sugar and coconut. Simmer again over low heat for 10 minutes or until mixture becomes thick.

Add rose water and blossom water stir then pour over small bowls and set aside to cool to a room temperature.

Mix toasted coconut and pistachio together. Garnish mohallabieh with the coconut mixture and chill in the fridge then serve.

Serving tips : Adding a pinch of mastic powder to enhance the flavor is optional.

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Date Muffins

Try the oriental desserts - date muffins it's easy and delicious.


Preparation time 20 minutes
Cooking time 30 minutes
Serves 12

Ingredients

350 g plain flour
200 g sugar
1½ teaspoons salt
1 teaspoon ground cinnamon
3 teaspoons baking powder
3 eggs
1½ cups butter or 300 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1¼ cups milk or 300 ml, liquid
1 teaspoon almond essence
250 g dried dates, chopped and tossed with 1 teaspoon plain flour
30 g roasted almonds, sliced

Preparation

In a bowl, stir together flour, sugar, salt, cinnamon and baking powder.

In another bowl combine eggs, melted butter, NESTLÉ® Sweetened Condensed Milk , milk, almond essence and stir well. Add all at once to the flour mixture.

Carefully stir in the chopped dates and the almonds to the mixture.

Fill the mixture into a greased medium muffin tins and bake at 175°C for 25 to 30 minutes or until a skewer inserted comes out clean.

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Chicken tikka skewers

This breezy dish is perfect for the grill or barbecue - and it's low-calorie too

Easy, Serves 4
Prep 20 mins, Cook 20 mins
Low-fat, Super healthy

Ingredients

150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts , cubed
250g pack cherry tomatoes
4 wholemeal chapattis , warmed, to serve

FOR THE CUCUMBER SALAD

½ cucumber , halved lengthways, deseeded and sliced
1 red onion , thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb's lettuce or pea shoots

Method

1. Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.

2. Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

3. Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

PER SERVING

214 kcalories, protein 37g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.61 g

Recipe from Good Food magazine, May 2009.

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Baked chicken & lamb skewers

Preparation Time 10 minutes
Cooking Time 15 minutes

Equipment: You will need to soak 8 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

1 (about 250g) single chicken breast fillet, cut into 2cm cubes
60ml (1/4 cup) Lee Kum Kee Char Siu Sauce
2 tsp Lee Kum Kee Pure Sesame Oil
1 (about 250g) lamb fillet, cubed
2 tbs Lee Kum Kee Oyster Sauce
1/2 tsp cornflour
1/2 tsp finely chopped fresh basil
2 zucchini, ends trimmed, cubed
1 green capsicum, deseeded, cubed
1 red capsicum, deseeded, cubed
1 x 415g can peach halves, drained, halved
2 tbs Lee Kum Kee Char Siu Sauce, extra
Freshly ground black pepper, to taste

Method

1. Preheat oven to 220°C. Combine the chicken, char siu sauce and half the sesame oil in a medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours. Combine the lamb, oyster sauce, corn flour, basil and remaining sesame oil in a second medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to develop the flavours.

2. Thread the chicken, half of the zucchini, half the green and red capsicum and half the peach alternately on half the skewers. Place on a baking tray. Repeat with the lamb, remaining zucchini, capsicum and peach and place on a separate baking tray. Season with pepper.

3. Bake in preheated oven, swapping trays halfway through cooking, for 10 minutes or until golden brown and cooked through. Remove from oven and set the lamb aside to rest. Brush the chicken skewers with the extra char siu sauce and bake for a further 2 minutes or until golden. Remove from oven and serve immediately with lamb skewers.

Source: Good Taste - February 2005, Page 90

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Saudi Steamed Dough Patties - Almento

Enjoy saudi cooking and prepare an easy to make starter dish Saudi Steamed Dough Patties - Almento.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
1 cup water or 250 ml
For the stuffing:
750 g minced lamb
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, mixed with 3 tablespoons water

Preparation

In a large bowl, combine flour, salt and egg. Gradually add water and mix the ingredients until they form a well combined dough. Add more water if necessary.

Divide the dough into small equal size portions. Form each portion into balls. Cover and set aside to rest for 1 hour.

Combine the minced meat with onions, black pepper and the dissolved MAGGI® Chicken Bouillon cubes and set aside.

Roll out each ball, stuff it with a teaspoon of the meat mixture then fold to enclose. Repeat with the rest of balls.

Grease a steaming pot used for the “Almento” with ghee. Place the stuffed dough patties on the basket of the steaming pot.

Fill half of the steaming pot’s bottom section with hot water and add little salt. Cover and seal the pot tightly. Place the pot over medium heat for 50 minutes or until the patties are cooked.

Arrange the “Almento” patties on a serving dish and serve hot.

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