Dukkah Crusted Lamb with Radish TzatzikiPreparation time: 1 h (inc. refrigeration time). Cooking time: 20 min. Serves: 4moreIngredients
8 French trimmed lamb cutlets
1 tbsp olive oil
1 tbsp pomegranate molasses
1 tbsp honey
pomegranate seeds, to garnish
Radish Tzatziki
6 radishes
1 Lebanese cucumber, peeled, grated
250g (1 cup) thick Greek style yoghurt
2 cloves garlic, crushed
Dukkah
1 cup hazelnuts
100g (1/2 cup) sesame seeds
3 tbs coriander seeds
2 tbs cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt
¼ tsp chilli powder
Notes
• Dukkah is a Middle Eastern spice and nut mixture, used for dipping and coating.
• Pomegranate molasses is a tangy syrup made from concentrated pomegranate juice (so not a true molasses). It is available from all good delicatessens and the international aisle of some supermarkets.
• Exact cooking time of cutlets in the oven will depend on their thickness. If preferred, you can cook the Dukkah coated cutlets in the frying pan over medium heat.
Method
1. Brush lamb cutlets with oil. Season with salt and pepper. Heat a frying pan over high heat until very hot. Cook cutlets, two at a time, for 30 seconds on each side to seal. Transfer to a plate. Cool completely.
2. To make radish tzatziki, scrub, trim and grate radishes. Place in a bowl. Peel, dessed and grate cucumber. Add to bowl with radish. Stir in salt. Place in a sieve over a bowl. Refrigerate 30 minutes to drain excess water. Press out any remaining liquid. Transfer cucumber and radish to a bowl. Stir in yoghurt and garlic. Season.
3. To make Dukkah, preheat oven to 180C. Place hazelnuts and sesame seeds on separate oven trays. Roast for 5 minutes or until golden brown. Cool.
4. Rub hazelnuts in a clean tea towel to remove skins. Process until finely crushed.
5. Place coriander and cumin seeds in a small frying pan over medium heat. Cook, stirring occasionally, for 1-2 minutes or until fragrant and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed.
6. Combine nuts and seeds in a shallow dish remaining ingredients.
7. Combine molasses and honey in a bowl.
8. Preheat oven to 200C.
9. Brush cooled, sealed lamb cutlets all over with molasses mixture, then dip in Dukkah to coat.
10. Place on a baking paper lined baking tray and cook in the oven for about 10 minutes or until cooked cooked to your liking and Dukkah is crisp. Rest for 3 minutes.
11. Garnish tzatziki with mint. Serve with lamb cutlets. Garnish with pomegranate seeds.Published: January 30, 2013, 7:30 pm hereChocolate Fondants with Coffee Crème AnglaisePreparation time: 10 min. Cooking time: 25 min. Serves: 4moreIngredients
Coffee Crème Anglaise
500ml milk
1 tbs instant coffee powder
1 vanilla pod, split lengthways
6 egg yolks
125g caster sugar
Fondants
100g good-quality dark chocolate, finely chopped
¼ tsp salt
100g butter, at room temperature
100g icing sugar
2 eggs, plus 2 extra egg yolks
55g plain flour, sifted
35g cocoa powder
Notes
• Crème anglaise can be made a day in advance. Store, covered, in the refrigerator.
• Try omitting coffee and flavouring crème anglaise with finely grated orange zest, or a little peppermint essence, for a change.
• A scoop or quenelle of ice-cream would be a great addition to this dish.
Method
1. To make coffee crème anglaise, place milk, coffee powder and vanilla bean and seeds in a heavy-based saucepan over a low heat and cook, stirring occasionally, for 5 minutes or until milk just comes to the boil. Remove from heat and set aside.
2. Whisk egg yolks and sugar in a small bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to a clean saucepan over low heat. Using a wooden spoon, cook, stirring, for 5 minutes or until mixture coats the back of a spoon. Strain mixture into a heatproof jug.
3. Preheat oven to 190C and brush four 1-cup ramekins or dariole moulds with butter. Line the base of each mould with baking paper and place on a baking tray. To make fondants, melt chocolate in a heatproof bowl over a saucepan of simmering water, ensuring water doesn’t touch bowl. Stir in salt.
4. Using an electric mixer, beat butter and icing sugar together until pale and creamy. With motor still running, add eggs, one at a time, then egg yolks.
5. Drizzle in chocolate and add combined flour and cocoa. Using a metal spoon, fold in gently until just combined.
6. Pour mixture into prepared moulds and bake for 10-12 minutes.
7. Remove from oven and set aside on baking tray for 30 seconds. Run a small sharp knife around edges to loosen. Invert onto serving plates.
8. Serve with coffee crème anglaise.Published: January 30, 2013, 7:30 pm hereSalmon with Salsa Verde and AsparagusPreparation time: 1 h. Cooking time: 30 min. Serves: 4moreIngredients
100g macadamias
2 tbs fresh thyme leaves
4 x 150g skinless salmon fillets
2 bunches asparagus, trimmed
50g feta cheese, crumbled
Verjuice Dressing
100ml verjuice
30ml extra virgin olive oil
½ tsp Dijon mustard
pinch brown sugar
Salsa Verde
1 cup loosely packed basil leaves
1 cup loosley packed flat leaf parsley
1 cup loosely packed mint leaves
1 clove garlic
1 ½ tbs capers
3 anchovy fillets
2 tbs chopped sweet gherkins
60ml (1/4 cup) extra virgin olive oil
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs lemon juice
1 tbs honey
Notes
• Exact cooking time of salmon will depend on thickness of fillet and how you like it cooked.
• This salsa verde would also be great served with grilled chicken, beef or lamb.
• Verjuice is the unfermented juice from unripe grapes. It has a mild acidic flavour.
Method
1. To make dressing, place verjuice in a small saucepan. Bring to the boil, then reduce the heat and simmer until it reduces by two thirds to about 30ml. Remove from heat and set aside to cool. Whisk in remaining ingredients. Season.
2. To make salsa verde, blend or process herbs, garlic, capers, anchovies and sweet gherkins to form a chunky paste. With the machine running, drizzle in oil, vinegar and juice. Stir in mustard and honey. Season.
3. Preheat oven to 180C.
4. Process macadamias to form coarse crumbs. Place in a bowl. Stir in thyme. Season. Place on an oven tray in a single layer. Cook for 5 minutes or until golden brown.
5. Steam asparagus until tender.
6. Heat a lightly oiled non-stick frying pan over medium-high heat. Season salmon all over. Cook for 3-4 minutes on each side or until cooked to your liking. Transfer to a warm plate. Rest for 4 minutes.
7. Arrange asparagus on serving plates. Sprinkle with feta. Drizzle with dressing. Top with salmon. Sprinkle with macadamia crumb. Top with salsa verde.Published: February 28, 2013, 7:30 pm hereSpiced Meatballs with CouscousPreparation time: 15 min. Cooking time: 1 h 20 min. Serves: 4moreIngredients
500g pork mince
100g beef mince
1 egg
2 tbs fresh breadcrumbs
Spiced Tomato Sauce
1 tbs olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
6 tomatoes, deseeded, chopped
600ml passata
2 tbs paprika
½ fresh chilli
1 tbs brown sugar
1 tsp chilli flakes
1 tsp sumac
Spice Mix
3 tsp sweet paprika
3 tsp turmeric
3 tsp sumac
3 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cloves
1 tsp ground cardamom
2 tsp ground cinnamon
1 tsp grated nutmeg
Coucous
200g couscous
400ml boiling water
30g butter
½ tsp ground cinnamon
Minted Sour Cream
150ml sour cream
2 tbs finely chopped mint
2 tbs lemon juice
Notes
• Prepare meatballs a day in advance to allow spices to really infuse into meat.
• Vary the amount of chilli in the sauce to suit your taste.
• Use remaining spice mix to rub into steaks or chicken.
Check out lots of delicious but healthy dinner ideas at Yahoo!7 Food
Method
1. To make sauce, heat oil in a saucepan. Cook onion and garlic until soft. Add tomatoes. Cook for 15 minutes until soft. Stir in remaining ingredients. Season. Bring to the boil, then lower the heat and reduce down to a simmer for 40-50 minutes or until soft and thick.
2. To make spice mix, combine all ingredients in a bowl.
3. Using your hands, combine minces, egg, breadcrumbs and 3 teaspoons of the spice mix in a bowl. Roll mixture into 12 balls.
4. Place couscous in a bowl. Add stock. Stand, covered, for 5 minutes. Fluff with a fork. Stir in remaining ingredients.
5. To make minted sour cream, combine all ingredients in a bowl. Season.
6. Heat a lightly oiled frying pan over medium heat. Cook meatballs until browned all over and cooked through.
7. Serve meatballs and sauce with couscous and sour cream.Published: January 2, 2012, 10:04 am ">hereRoasted Tomato Middle Eastern BreakfastPreparation time: 20 min. Cooking time: 1 h. Serves: 6moreIngredients
1 box heirloom cherry tomatoes
3 tbs olive oil
Salt and pepper, to season
1 Turkish loaf, thickly sliced
2 tsp finely chopped rosemary
6 eggs
Spiced Beans
2 tsp cumin seeds
1 tsp fennel seeds
1 tbs olive oil
1 brown onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
½ long red chilli, chopped
2 tsp smoked paprika
2 truss tomatoes, chopped
250ml tomato passata
60g (1/4 cup) tomato paste
1 can kidney beans, drained
1 can cannellini beans, drained
Hummus
1 can chickpeas, drained
1 tbs tahini paste
Juice of 1 lemon
1 garlic clove, peeled, crushed
2 tbs chopped parsley
60ml (¼ cup) olive oil
Notes
• Spiced beans are better if made a day or two in advance, as this allows flavours to develop.
Method
1. To make spiced beans, dry-fry seeds for 2-3 minutes or until fragrant. Transfer to a mortar and pestle and pound until combined.
2. Heat oil in a medium saucepan over medium heat. Add onion, garlic and chilli and cook for 2-3 minutes or until soft. Add crushed spices and paprika and cook for a further 2 minutes or until fragrant. Add tomatoes and cook, stirring occasionally, for 5 minutes. Stir in passata and paste. Cook for 5 minutes. Add beans and cook for a further 30 minutes or until thickened.
3. Preheat oven to 200C. Place cherry tomatoes on an oven tray and drizzle with 1 tbs of oil. Season with salt and pepper, then roast for 10 minutes.
4. To make hummus, place all ingredients in a food processor and process until smooth. Season with salt and pepper.
5. Place bread slices on an oven tray and drizzle with remaining oil. Sprinkle with rosemary and season with salt. Bake for 10 minutes or until golden and crisp.
6. To poach eggs, line a small cup with cling film and spray with olive oil. Crack 1 egg into each cup. Bring edges of cling film into centre and twist to secure. Poach in boiling water for 4 minutes.
7. Spoon beans into a small dish and arrange roasted tomatoes around the edge. Place egg in middle, then add a scoop of hummus and some bread to serve.Published: January 2, 2012, 10:04 am hereBeef Burgers with Zucchini FriesPreparation time: 30 min. Cooking time: 45 min. Serves: 4moreIngredients
4 bread rolls, split
4 slices cheddar cheese
Burger Patties
400g lean beef mince
1 small onion, peeled, coarsely grated
1 garlic clove, peeled, crushed
2 tbs BBQ sauce
1 tbs soy sauce
1 tbs Worcestershire sauce
2 tbs finely chopped oregano
1 tbs finely chopped parsley
½ tsp paprika
1 egg, lightly beaten
3 tbs breadcrumbs
Mayonnaise
1 egg yolk
1 tsp Dijon mustard
1 tsp white wine vinegar
1 tsp lemon juice
Pinch of sea salt
60ml extra-virgin olive oil
80ml light olive oil
Pickled Slaw
2 cups white vinegar
1 cup caster sugar
1½ cups red cabbage, shredded
1½ cups green cabbage, shredded
1 carrot, julienned
1 Lebanese cucumber, julienned
3 tbs whole-egg mayonnaise
1 tbs mustard seeds, toasted
1 tsp Dijon mustard
Zucchini Fries
200g Japanese panko breadcrumbs
3 tbs finely grated parmesan
1 tsp sweet paprika
3 medium zucchini, cut into thick batons
2 eggs, lightly beaten
Olive oil spray
Method
1. To make burger patties, place all ingredients in a large bowl and mix to combine. Using your hands, shape mixture into four even-sized patties. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes or until required.
2. To make mayonnaise, place egg yolk, mustard, vinegar, lemon juice and salt in a food processor and process until smooth. With the motor still running, slowly drizzle in oil until mixture is thick.
3. To make pickled slaw, place vinegar and sugar in a medium saucepan over medium-high heat and bring to the boil, stirring until sugar dissolves. Set aside for 5 minutes to cool.
4. Meanwhile, place vegetables in a bowl. Pour over vinegar mixture and stand 15 minutes. Drain, then combine pickled vegetables with remaining ingredients.
5. To make zucchini fries, preheat oven to 210C. Combine breadcrumbs, parmesan and paprika in a shallow bowl. Dip zucchini in egg then breadcrumb mixture to coat. Place crumbed zucchini in a single layer on a lightly oiled oven tray. Spray with olive oil and bake for 30-35 minutes or until golden brown.
6. Place a lightly oiled medium frying pan over medium heat. Add burger patties and cook for 3-4 minutes on each side or until cooked through.
7. To assemble, spread bun bases with mayonnaise. Top with 1 burger patty, a little slaw, some cheese and top with bun. Serve with fries.Published: January 2, 2012, 10:04 am hereTamarind Fish with Asian SaladPreparation time: 30 min. Cooking time: 30 min. Serves: 4moreIngredients
60ml tamarind puree
1 tbs soy sauce
2 tbs grated palm sugar
1 red birds eye chilli, finely chopped
4 x 100g red emperor fillets, scaled and pin boned
Salad
2 Lebanese cucumbers, deseeded, cut into 1cm dice
¼ cup chopped mint
¼ cup chopped coriander
2 green spring onions, thinly sliced
125g beansprouts
1 long red chilli, deseeded, thinly sliced
50g toasted peanuts
Dressing
Juice of 1 lime
1 tbs grated palm sugar
1 tsp finely grated fresh ginger
1 tsp fish sauce
1 tsp soy sauce
Notes
• If you are cooking this recipe for several people, you can sear the fish in the frying pan and then finish in the oven.
• Exact cooking time of fish will depend on the thickness of the fillet. You could use any type of thick fish fillet to make this recipe – try salmon, barramundi or blue eye trevalla.
• Tamarind has a sweet and sour flavour. You can buy the puree in the Asian section of your local supermarket. The marinade should be sweet, sour and salty – you can adjust the quantities to suit your taste as desired.
Method
1. Whisk tamarind puree, soy sauce and sugar in a large bowl until sugar dissolves. Stir in chilli. Add fish. Toss to combine. Refrigerate for 10 minutes.
2. Heat oil in a frying pan over medium heat. Add fish. Cook for 2-3 minutes on each side or until just cooked through.
3. To make dressing, stir all ingredients in a jug until sugar dissolves.
4. To make salad, combine all ingredients in a bowl. Add dressing, toss to combine.
5. Serve fish on salad.Published: January 2, 2012, 10:04 am hereOpen Pumpkin LasagnaPreparation time: 30 min (+ resting time). Cooking time: 20 min. Serves:4moreIngredients
250g pumpkin, thinly sliced
1 tbs olive oil
2 tsp honey
100g goat’s cheese, crumbled
30g walnuts, toasted
Pasta
400g ‘00’ flour, sifted, plus extra, to dust
1 tsp salt
4 eggs
Brown Butter Sauce
200g butter
1 small eschalot, finely chopped
20 sage leaves, torn
Method
1. To make pasta, combine flour and salt on a work surface. Make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Slowly add enough water until mixture just comes together. Knead dough for 5 minutes or until firm. Cover dough with plastic wrap and set aside for 30 minutes.
2. Knead dough for 10 minutes or until smooth and elastic. Divide into 4 equal portions and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine.
3. Set the pasta machine to its widest setting, then feed dough through, narrowing settings one notch at a time until you reach the thinnest setting and pasta is 1mm thick. Cut sheet into 12 squares. Repeat with remaining dough.
4. Preheat oven to 200C. Arrange pumpkin on a baking tray, then drizzle with oil and honey. Season with salt and pepper.
5. Roast for 15 minutes or until tender.
6. To make sauce, place butter and eschalots in a small frying pan over medium-low heat and cook for 3-4 minutes or until butter starts to turn brown. Add sage and cook for 1 minute or until crisp. Using a slotted spoon, remove sage from pan and transfer to a paper towel-lined plate. Season butter with salt and pepper.
7. Add pasta sheets, in batches, to a large saucepan of salted boiling water and cook for 2-3 minutes. Drain.
8. Arrange pumpkin on serving plates and spoon a little sauce on top. Sprinkle each with cheese, nuts and sage leaves. Top with a pasta sheet. Repeat with sauce, cheese, nuts and pasta sheets to form three layers, ending with a little sauce. Garnish with sage leaves and season with salt and pepper. Serve.Published: January 2, 2012, 10:04 am here
@темы:
Грёбаные липучие пельмени!
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14.08.2013 в 11:36-
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14.08.2013 в 20:28И тут я понял, что меня накрыло... Я утром как-то не сообразила, что у записей комментарии есть и можно не плодить 100500 постов, ыыы. Сейчас 100500 постов будет здесь)))
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14.08.2013 в 22:40Preparation time: 1 h 30 min (+ resting time). Cooking time: 7 min. Serves: 4
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