Sunday, March 1, 2015

Pumpkin Halvah (Assidat al-Boubar) Recipe


Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.

SERVES 8–10

INGREDIENTS


2 lb. peeled and seeded kabocha or acorn squash, cubed
3½ cups milk
¾ cup sugar
½ cup packed light brown sugar
½ cup almond flour
10 tbsp. unsalted butter
1 tsp. rose water
½ tsp. ground cardamom
½ tsp. kosher salt
2 cups powdered milk
1 cup almonds, roughly chopped
½ cup raisins
½ cup golden raisins
2 tbsp. ghee or clarified butter

INSTRUCTIONS

1. Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter, about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring often, until smooth, about 5 minutes more.

2. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree halvah mixture until no lumps remain. Stir in ¾ cup chopped almonds and 6 tbsp. each raisins and golden raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top; drizzle with ghee and serve immediately.

Source SAVEUR magazine Issue #140

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Wednesday, February 25, 2015

Moroccan-Inspired Swiss Chard Rolls Recipe

Moroccan-Inspired Swiss Chard Rolls Recipe

Recipe courtesy of Giada De Laurentiis

SHOW: Giada at Home
EPISODE: Spa Day at Home

Ingredients

Rice:
2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
1/2 cup short or long-grain brown rice
1/2 cup wild rice
3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
One 2-inch piece fresh ginger, peeled and grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

Directions
For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.

Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.

Remove from the heat and let cool while preparing the chard leaves.

Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.

Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.

Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

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Sunday, February 22, 2015

Lamb, quince and saffron tagine recipe


While beef is actually the most commonly consumed red meat in Morocco, it is the Moroccan style of cooking lamb that has truly taken hold in Australian kitchens, and for good reason. The combination of fragrant spices, fruit and honey helps to cut through the richness of the lamb, and the resulting braise has a wonderful balance of sweet and sour flavours. Served atop fluffy couscous, this is perfect cold weather food.

Serves 4
Preparation 30min
Cooking 3hr
5min Skill level
Easy

By
Alice Storey

Ingredients

60 g butter
2 red onions, finely chopped
3 garlic cloves, crushed
1 cinnamon quill
1 tsp ground ginger
1 tsp ras-el-hanout
¼ tsp saffron combined with 2 tbsp water
¼ tsp cayenne pepper
1 kg boneless lamb neck, cut into 6 cm pieces
5 coriander sprigs, plus extra, to serve
2 quinces
1 tbsp caster sugar
2 tbsp honey
1 tsp ground cinnamon
couscous and lemon wedges (optional), to serve

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

Drink match 2012 Balnaves The Blend (Cabernet Sauvignon, Merlot and Cabernet Franc), Coonawarra, SA ($19)

Melt half the butter and combine in a bowl with onions, garlic, cinnamon, ginger, ras-el-hanout, saffron mixture, cayenne pepper, 1 tsp pepper and 125 ml (½ cup) water. Transfer to a casserole pan then add lamb and coriander. Cut out a round of baking paper to fit snugly inside pan, place on top of lamb, then cover with lid (this will help to keep the lamb moist). Cook over low heat for 2 hours or until meat is almost tender.

Meanwhile, rub quinces with a clean, damp cloth to remove dirt and fuzzy skin. Cut each into quarters and remove core. Place quinces cut-side down in a large, deep frying pan. Add just enough water to cover, then add sugar and 1 tsp salt and place over medium-high heat. Bring to a simmer, then reduce heat to low. Cut out a round of baking paper to fit snugly inside pan, place on top of quinces, then weigh down with a small plate to keep quinces submerged. Cook for 20 minutes or until just tender. Carefully drain off liquid, leaving 50 ml in pan. Increase heat to medium, add remaining 30 g butter, honey and ground cinnamon and cook, turning occasionally, for 10 minutes or until golden.

Transfer to casserole pan with lamb and cook for a further 1 hour or until lamb and quinces are very tender. Season with salt and pepper and serve hot with couscous, extra coriander and lemon wedges, if desired.

Photography Brett Stevens

As seen in Feast magazine, July 2014, Issue 33. For more recipes and articles, pick up a copy of this month's Feast magazine.

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Friday, February 13, 2015

Star anise yoghurt mousse with fig compote recipe


This combination of flavours is one I picked up from my grandmother. She loved infusing her fig jam with aniseed or yansoun as it’s called in Arabic. Here, I’ve infused a yoghurt mousse instead of fig jam and included star anise, but the effect is much the same. I don’t think any description can do this understated dessert justice, you’ll just have to try it to truly appreciate it. It can be assembled up to two days ahead.

Serves 6
Preparation 30min
Cooking 25min
Skill level Mid

By
Bethany Kehdy

Ingredients

7 star anise
300 ml double cream
50 g caster sugar
4 gold-strength gelatine leaves, cut into small pieces
60 ml (¼ cup) cold water
500 ml (2 cups) Greek-style yoghurt
1 tbsp pistachios, finely chopped

Fig compote

100 g fresh or soft dried figs, thinly sliced
100 g caster sugar
125 ml (½ cup) water
2 tsp lemon juice

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

You will need to begin this recipe 1 day ahead.

Freezing time overnight
Marinating time 4 hours

To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.

To make the mousse, break the star anise in half, add to the cream in a bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight to infuse. Strain the cream mixture into a bowl, discarding the star anise. Add the sugar and, using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.

Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.

Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.

To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set. Garnish with pistachios just before serving.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.

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Friday, February 6, 2015

Couscous, asparagus and chickpea salad recipe

Couscous, asparagus and chickpea salad recipe

Chef Hassan M'Souli from Sydney's Out of Africa restaurant shares his easy and healthy couscous salad recipe. The addition of asparagus and snow peas make it the perfect spring time dish. While cooking your own pulses is preferable, if you're short on time, you can also use good quality tinned chickpeas.


Serves 4
Preparation 30min
Cooking 30min
Skill level Easy

By
Hassan M’Souli

Ingredients

2 bunches asparagus spears
75 g snow peas, topped
1 small butter lettuce, washed, leaves separated
1 small mignonette or coral lettuce, washed, leaves separated
2 cups prepared couscous, cooled
300 g Moroccan chickpeas (see below)
sweet paprika, to dust

Moroccan chickpeas (garbanzos)

300 g dried chickpeas, soaked overnight
1 litre water
1 tsp salt
4 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp olive oil

Walnut dressing

30 g walnuts
½ cup natural yoghurt
2 tbsp lemon juice
1 tsp finely grated lemon rind
1 tbsp thyme leaves
salt and freshly ground pepper, to serve

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

Soaking time overnight

You'll need to start this recipe 1 day ahead.

To make the Moroccan chickpeas, drain the chickpeas and transfer to a saucepan. Add the water and simmer for about 30 minutes, until soft. Drain and cool. Mix together the salt, garlic cloves, ground cumin and olive oil and stir through the chickpeas. (These chickpeas can be used on salads, or as a garnish for various meat, chicken and fish dishes.)

Steam the asparagus for 2 minutes or until tender yet crisp. Place the snow peas into a heatproof bowl and cover with boiling water, stand for 1 minute. Plunge asparagus and snow peas straight into cold water, then drain well.

To make the dressing, place the walnuts, yoghurt, lemon juice, rind, thyme, salt and pepper in a food processor or blender. Process until well combined, then refrigerate until needed.

Arrange lettuce leaves on a serving plate and place the couscous into the centre, top with the snow peas, asparagus and Moroccan chickpeas. Drizzle all over with the dressing, then dust lightly with paprika to serve.

Photography by Alan Benson. Styling by Michelle Noerianto.


From sbs.com.au

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Sunday, January 25, 2015

Raw minced lamb with burghul and spices (kibbeh nayeh) recipe

kibbeh nayeh

Kibbeh nayeh is a rustic, authentic Lebanese dish of raw minced lamb, burghul (cracked wheat) and spices. This secret to this much loved Lebanese dish is using only the freshest meat that is finely minced on the day, and it should be eaten the day it is made.

Serves 6
Preparation 20min
Skill level Easy

By
Charmaine Nicholson

Ingredients

1 white onion
2-3 mint sprigs
500 g very fresh minced lamb
135 g (¾ cup) fine burghul, washed, drained
½ tsp salt
¼ tsp ground black pepper
½ tsp allspice
mint leaves, chopped, to garnish
extra virgin olive oil, to garnish

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

Chop half of the onion and place in a food processor with the mint sprigs and pulse a few times. Add 125 g of the minced lamb to onion mixture and process to a paste.

Place the lamb paste, remaining minced lamb, burghul, salt, ground black pepper and allspice in a large bowl and knead the mixture with your fingers. (Keep a bowl of iced water nearby to dip your hands in while kneading to prevent the mixture sticking to them.)

Turn out kibbeh onto a large plate and flatten to about 2 cm thick.

Scatter over the mint leaves, drizzle with extra virgin olive oil and serve immediately with remaining white onion sliced, tabouleh, hummus and labneh. You can eat all these elements together with Lebanese bread.

As seen in Feast magazine, Issue 5, pg162.

Photography by Peter Georgakopoulos.

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Saturday, January 24, 2015

Chicken kebabs with rice and yoghurt sauce recipe


Serves 4
Preparation 2hr
Cooking 20min

By
SunRice

Ingredients

1½ cups SunRice Long Grain Rice
4 boneless skinless chicken breasts, cut into thin strips
6 cloves garlic, peeled and crushed
4-5 tbsp lemon juice
4-5 tbsp olive oil, plus extra for grill grate
1 tsp cinnamon
1 tsp paprika
1/4 tsp allspice
1 tsp salt
wooden skewers, pre-soaked in water for 30 minutes

For the yoghurt sauce

400ml plain yoghurt

1 tsp fresh lemon zest
1 clove garlic, peeled and pressed
3 tbsp fresh coriander, finely chopped

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

Place the chicken in a large bowl and add the garlic, lemon juice, olive oil, cinnamon, paprika, allspice, salt and freshly cracked black pepper. Mix well to completely coat the chicken. Cover tightly with cling film and refrigerate for at least 2 hours.

Prepare the grill for cooking; brush the grate with olive oil.

Cook SunRice Basmati Rice as per pack instructions.

Thread the chicken onto the prepared wooden skewers. Place the skewered chicken on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through and nicely browned.

Meanwhile, for the yoghurt sauce, combine the yoghurt, lemon zest, pressed garlic and chopped coriander in a small bowl. Refrigerate until ready to use.

Divide the chicken between plates. Season with freshly cracked black pepper and serve with yoghurt sauce on a bed of hot cooked rice.

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