Friday, March 24, 2017

Feta Cheese, Lemon and Chive Turnovers Recipe

Feta Cheese, Lemon and Chive Turnovers

Prep Time 30 min
Total Time 50 min
Servings 16

Form frozen puff pastry into triangles filled with a Mediterranean-inspired cheese filling.

Ingredients

2 oz crumbled garlic-and-herb feta cheese
2 tablespoons thinly sliced fresh chives
2 medium green onions, sliced (2 tablespoons)
1/2 teaspoon grated lemon peel
Flour for dusting
1 sheet frozen puff pastry (from 17.3-oz package), thawed

Directions

  1. Heat oven to 400°F. In medium bowl, mash cheese with fork. Stir in chives, onions and lemon peel until well mixed.
  2. On lightly floured surface, unfold pastry sheet; sprinkle lightly with flour. Roll pastry into 12-inch square. Cut pastry into 4 rows by 4 rows to make 16 squares. Spoon cheese mixture onto center of each square (about 1 rounded teaspoon each).
  3. Moisten edges of 1 square with fingertip dipped in water. Fold square over filling to form a triangle, gently pressing to remove air pockets around filling and pressing edges of pastry together. Use tines of fork to crimp and seal edges of turnover. Repeat with remaining squares. Using spatula, make edges of turnovers even if necessary; place on ungreased cookie sheet.
  4. Bake 10 to 15 minutes or until puffed and golden all over. Remove from cookie sheet to cooling rack; cool 2 to 3 minutes before serving.
Expert Tips
  • Puff pastry is made of hundreds of layers of chilled butter and pastry dough. As it bakes, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers.
  • Turnovers can be prepared, covered and refrigerated for up to 2 hours before baking.

Thursday, March 23, 2017

Lamb Recipes Meatballs with couscous recipe

 Lamb Recipes Meatballs with couscous

0:15 Prep | 0:20 Cook | 4 Servings | Capable cooks

Super Food Ideas

Ingredients

500g lean lamb mince
1 egg, lightly beaten
1 cup fresh breadcrumbs
1 large apple, grated
2 teaspoons dried oregano
1/3 cup fresh flat-leaf parsley leaves, chopped
olive oil cooking spray
1 1/2 cups Massel chicken style liquid stock
1 1/2 cups couscous
1 lemon, rind finely grated
60g marinated red capsicum, chopped
2/3 cup low-fat yoghurt, to serve

Method

Preheat oven to 180°C. Line 2 baking trays with baking paper.

Combine mince, egg, breadcrumbs, apple, oregano, half the parsley, and salt and pepper in a bowl. Mix well.

Shape tablespoonfuls of mince mixture into balls. Arrange in a single layer on baking trays. Spray with oil. Bake for 20 minutes, swapping trays halfway through, or until meatballs are just cooked through.

Meanwhile, bring stock to the boil in a saucepan. Remove from heat. Stir in couscous. Cover. Set aside for 5 minutes or until stock has been absorbed. Use a fork to separate grains. Stir through rind and remaining parsley. Serve meatballs with couscous, capsicum and yoghurt.

Moroccan-style roast chicken recipe

Moroccan-style roast chicken

0:20 Prep | 1:10 Cook | 4 Servings | Capable cooks

Super Food Ideas

This top chicken roast, inspired by Moroccan cuisine, is full of flavour and good for you, too.

Ingredients

1/2 cup couscous
3/4 cup Massel chicken style liquid stock
1/4 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cumin
6 (120g) fresh or dried dates, pitted, roughly chopped
1/4 cup pistachio nuts, roughly chopped
1 cinnamon stick
1.8kg whole chicken, rinsed, patted dry
1 tablespoon honey
1/4 teaspoon ground cinnamon
roast pumpkin and baby spinach, to serve

Method

Preheat oven to 200°C. Place couscous in a heatproof bowl. Heat stock in a microwave-safe jug for 1 to 2 minutes on HIGH (100%) or until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 minutes. Stir with a fork to separate grains. Stir in 1 tablespoon oil. Allow to cool completely.

Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in coriander and 1 teaspoon cumin and cook for 1 minute. Add dates and cook for 2 minutes or until tender.

Add date mixture, pistachios and salt and pepper to couscous. Spoon couscous mixture and cinnamon stick into chicken cavity. Tie legs together with kitchen string. Place, breast side up, on rack in roasting pan. Whisk honey, ground cinnamon, salt and pepper, remaining cumin and oil, in a jug. Brush over chicken.

Roast chicken, basting every 20 minutes with remaining honey mixture, for 1 hour or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes. Serve with pumpkin and spinach.

Monday, March 20, 2017

Chicken Shawarma Kibbeh Recipe

Chicken Shawarma Kibbeh

A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

For the Filling

Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish

With fresh tomato and lemon wedges, fresh parsley

Serve
Serve hot as an appetizers with green salad and fresh yogurt.

Source: Unilever Food Solutions

Sunday, March 19, 2017

Goulash with minced meat recipe

Goulash with minced meat

I have to admit that this recipe is not from my own invention; yet it is happily by my husband and children. They surprised me with it on my birthday. And from this day this recipe has a special memory in my heart. For this reason, I am sharing my family's recipe & my present with you all. Adopted from Kiri.

Servings 4
Cooking Time 35 minutes
Preparation Time 25 minutes

Ingredients

6 kiri squares
2 tablespoons of oil or butter
2 medium sized onions smoothly minced
300gm of minced meat
1/2 teaspoon black pepper
2 boiled eggs "minced"
¼ cup of minced fresh parsley
10 layers of ready-made samboosa dough
½ cup of melted butter

Preparation

  1. Heat the butter in a large pan.
  2. Add the onions and mix for 4 minutes until golden
  3. Add the meat and mix until it turns brownish-gold
  4. Add the salt and black pepper, and let the mixture cook for 3 minutes
  5. Add the kiri squares while stirring consistently and remove the pan from the heat
  6. In a bowl, mix the eggs with the parsley and the meat mixture
  7. Coat a 30x35 tray with butter and place the layered dough on the tray and then coat with butter.
  8. Repeat the previous step with 4 layers and then pour the meat mixture on top
  9. Cover the meat with another layer of dough coated with butter. Repeat this step 4 times.
  10. Coat the top with the melted butter and then place the tray in the oven heated to 185 degrees celsius, Let it cook for 25 to 30 minutes until golden.

Friday, March 17, 2017

Manakish zaatar and jibneh recipe

Manakish zaatar and jibneh

Ingredients

Dough

3 cups flour, sifted
1 tablespoon olive oil
1 small egg, whipped
1/2 cup yogurt
1 cup water, warm (or less depending on flour type)
2 teaspoon yeast, Instant
1 tablespoon baking powder
1 teaspoon sugar
1 tablespoon salt

Fillings

1 cup Middle Eastern thyme mixture
1/2 cup olive oil
1 large spoon Sesame, Roasted
500 grams white cheese, Nabulsi or Akawi (salinity medium) cut into thin slices
1/2 cup cheese, Kashkaval or any type of grated yellow cheese coarse

Directions

- Mix dough ingredients well for 10 minutes until smooth.

- Sprinkle with little flower and transfer into a deep bowl, cover with plastic wrap or wet kitchen towel. Put aside for 2 hours in a warm place.

- Place dough on a surface sprinkled with little flour.

- Cut into balls based on required size. Roll it with the rolling pin into thin circles 1/2 cm thickness.

- Place rolled dough on trays greased with olive oil.

- Mix zaatar with extra sesame and olive oil. Spread over dough and press it a little.

- Spread white cheese over dough and sprinkle with a little amount of yellow cheese.

- Leave dough to rest for 15 minutes.

- Preheat oven to 180°C.

- Place trays in the oven and bake for about 15 minutes.

- Serve hot.

Lebanese Sayediyeh Fish and Rice Recipe

Lebanese Sayediyeh Fish and Rice

Course Main Dish
Cuisine Lebanese

Servings  10 portions
Prep Time  30 minutes

Cook Time 60 minutes

Ingredients

4.4 Lb White Fish Cod, Red Snapper, or Sea Bass
3 cups Rice Long grain; rinsed and soaked in cold water
3 Onions (white or yellow) large
1/2 cup pine kernels
1/2 cup Almonds
1 tsp Ground Caraway
1/2 tsp Ground Turmeric
1 tsp Ground cumin
1/4 tsp Ground Cinnamon
3/4 cup Vegetable oil
3 tbsp olive oil
2 tsp Salt

Instructions
  1. Rub the fish with some salt and olive oil, in and out
  2. In a large pan, fry the nuts in some of the vegetable oil until light brown. Remove on a kitchen paper-towel to soak off the excess of oil.
  3. Heat all the vegetable oil in the same pan, and fry the fish until tender. Set it aside, on a double-layer of kitchen paper-towel for few seconds.
  4. In the same oil, fry the onions into a brown color. Remove aside 3 tbsp for garnishing, and keep the remaining in the pan.
  5. While your onions are frying, work on the fish: Skin it off, cut off the head, remove the bones, and part the flesh into big pieces and set aside.
  6. Pour over the onions in the pan 4 cups of hot water, place in the fish head, and season with the spices. Leave it to simmer, covered, for 30 min over medium heat.
  7. Remove the fish head, and bring the liquid to a boil. Stir in the rice, mixing well. Cover, lower the heat, and leave it to cook for 25 min.
Serving: Hot

Transfer your cooked rice into a serving plate, and top it with the pieces of fish flesh. Place the fried onions you have set aside on top of the fish pieces.
Garnish with the pine nuts and almonds. Serve immediately.

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