Saturday, December 3, 2016

Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken) Recipe

serves 2-4

Ingredients

2 tsp. coriander seeds
2 tsp. cumin seeds
2 tsp. whole black peppercorns
6 cardamom pods
4 dried chiles de árbol, stemmed
4 allspice berries
4 whole cloves
4 dried rose hips
1 tbsp. curry powder
1 tbsp. ground cinnamon
1 tbsp. ground sumac
2 tsp. ground ginger
1 1⁄2 tsp. freshly grated nutmeg
1 tsp. ground fenugreek
8 cloves garlic, mashed into a paste
Kosher salt and freshly ground black pepper, to taste
2 chicken halves (about 3 lb.)
Flatbread, such as naan, for serving


Instructions
  1. Heat coriander, cumin, peppercorns, cardamom, chiles, allspice, and cloves in a 10″ skillet over medium heat until seeds pop, 1-2 minutes; let cool. Transfer to a spice grinder with rose hips; grind and transfer to a bowl. Stir in curry, cinnamon, sumac, ginger, nutmeg, fenugreek, garlic, salt, and pepper; add chicken and toss to coat. Cover and refrigerate overnight.
  2. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Rest chicken 10 minutes; serve with flatbread.
Source: Saveur June/July 2013

Friday, December 2, 2016

Smoky eggplant puree with harissa recipe

Smoky eggplant puree with harissa
Smoky eggplant puree with harissa

Curtis Stone starts off your Christmas feast with this delightfully smoky dip served with homemade pita chips.

To prep: 0:25
To cook: 0:38
Ingredients: 15
Difficulty: EASY
Servings: 8

Ingredients

Equipment

You will need a food processor for this recipe.

Ingredients

60g feta cheese

Eggplant dip

4-5 eggplants (about 2kg total)
8 teaspoons plus 2 tbsp olive oil
8 cloves garlic, peeled
1/3 cup tahini
3 tablespoons fresh lemon juice

Harissa

2 long red chillies, seeded, coarsely chopped
1 clove garlic
1 teaspoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil

Pita chips

2 large pita breads, split horizontally in half
2 tablespoons olive oil
2 tablespoons fresh flat-leaf parsley, chopped

Method

Step 1
To make the eggplant dip, preheat the barbecue to medium-high heat. Using a small knife, make slashes all over the eggplants and rub each eggplant with 2 teaspoons of oil. Insert 2 garlic cloves into each eggplant.

Step 2
Barbecue the eggplants, turning often to ensure even coloring and cooking, for 25 to 30 minutes, or until charred all over and softened. Set aside to cool. Discard the skin from the eggplants. Cut the eggplants in half lengthwise and remove the seed sacs.

Step 3
Preheat the oven to 200°C (180°C fan-forced).

Step 4
In a food processor, blend the eggplant pulp and garlic to form a smooth puree. Blend in the tahini, lemon juice, and remaining 2 tablespoons oil. Season to taste with salt.

Step 5
To make the harissa, using a mortar and pestle, pound the chillies, garlic, coriander, cumin, and salt to form a coarse paste. Mix in the oil. Alternatively, coarsely mince all of the ingredients together in a small food processor.

Step 6
Tear each pita half into wedges and arrange the wedges evenly over 2 large baking trays. Brush the pita wedges with the oil and sprinkle with the parsley. Season with salt and pepper to taste. Bake for about 8 minutes, or until the pita wedges are crisp and golden. Serve warm with the eggplant dip.

Coles - October 2014
Recipe by Curtis Stone

Meatballs with Smokey Eggplant Pulp Recipe

Meatballs with Smokey Eggplant Pulp
Meatballs with Smokey Eggplant Pulp

Prep Time : 15m
Cook Time : 20m

Ingredients

1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
¼ cup Al Wadi Al Akhdar olive oil
¼ cup lemon juice
Salt and pepper, to taste
450g beef ground meat
1 tsp salt
½ tsp cumin
½ tsp sweet paprika
½ tsp ground allspice
2 tbsp breadcrumb
½ cup yellow onion, finely chopped
3 tbsp parsley
3 tbsp flour
Vegetable oil
2 garlic cloves, minced
1 tbsp Al Wadi Al Akhdar tomato paste
3 cups Al Wadi Al Akhdar tomato passata
1 tsp oregano
1 cup water
Parsley, finely chopped to garnish

Directions

Servings : 4
Step 1
Scoop the Pulp of Grilled Eggplant in a bowl and mix with olive oil, lemon juice, and salt. Set aside.

Step 2
In a bowl, sprinkle the meat with salt, cumin, paprika, allspice, breadcrumbs and parsley. Add the onion and mix. Make small balls.

Step 3
Roll meatballs in flour. Heat oil in a large pot and add the meatballs to cook until browned on all sides. Remove from pot and set aside.

Step 4
Drop in same pot garlic and tomato paste and cook for 1 minute. Stir in tomato sauce. Add water. Season with oregano, salt and pepper. Cover and let it simmer on medium heat for 5 minutes.

Step 5
Before serving, add meatballs to tomato sauce and simmer on low heat to warm. Sprinkle with parsley and serve with eggplant purée on the side.

Source: Alwadi Alakhdar

Thursday, December 1, 2016

Smoked chicken samosa with mango chutney recipe

Smoked chicken samosa with mango chutney
Smoked chicken samosa with mango chutney

A modern samosa flavor of smoked chicken, onion and cheese. Tangy and spicy mango chutney on the side. We used Colman’s mustard to boost the chutney.

Ingredients

Filling

Chicken breast smoked and shredded 600 g
Knorr Mashed Potato (1x2kg) 80 g
Hot Water 240 ml
Garam Masala Powder 4 g
Mustard Seeds 2 g
Onion red, diced 50 g
Mozzarella cheese grated 40 g
Coriander leaves chopped 8 g
Salt 6 g
Knorr Corn Oil (4x5L) 20 ml
Samosa papers 30 pc
ice water 15 ml
All Purpose Flour 15 g

Chutney

Onions, chopped 30 g
Garlic Clove minced 3 g
Ginger, paste 3 g
Chilli red, whole 2 pc
Colman's English Mustard (2x2.25L) 5 g
Mango 500 g
Sugar 200 g
White Vinegar 100 ml
Coriander Leaves 10 g

Preparation

Filling

Make the mash potato buy heating the water to boiling point, remove from heat and whisk in the Knorr Mash Potato, rest for 5 min then bring together with a whisk, cover with cling film and cool.
Fry off the onions in the oil on medium heat then add the mustard seeds and garam masala and toast for 2 min the cool.

Mix the spiced onion, mash chicken, cheese, coriander and salt together and keep cool.
Make a paste with flour and water.

Use the pastry to fold the samosas and use the flour paste to bind the pastries, reserve till ready to fry.

Chutney

Sweat off the onions with a very small amount of oil.

Add the garlic, ginger and chili and cook till soft.

Add the vinegar and stir in the Colman’s English mustard powder and add the sugar. Bring to a simmer for 5 minutes

Add the mango and cook on low heat for 2minute, remove from heat and cool then stir in the coriander leaves.

To serve

Fry the samosas at 170◦c till golden brown, plate on a bowl and serve the chutney on the side

Source: Unilever Food Solutions

Chicken Shawarma Kibbeh Recipe

Chicken Shawarma Kibbeh
 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, November 20, 2016

Potato Soufflé Arabic Style Recipe

 Potato Soufflé Arabic Style
 Potato Soufflé Arabic Style

Potato souffle with an Arabic twist. Satisfy your invitees & create a variety of stuffing, like chicken, seafood or even vegetable. View full recipe below!

Ingredients

For the Potato

Knorr Mashed Potato 400 g
Full Fat Milk 1.80 l
Egg yolks 180 g
Butter 100 g
Salt 40 g
White pepper 3 g

For the filling

Knorr Corn Oil (4x5L) 50 ml
Onions, chopped 500 g
Carrots, grated 100 g
Beef, minced 1.20 kg
Knorr Beef Bouillon Powder 30 g
Cinnamon 3 g

Preparation

For the Potato
  • In a boiling sauce pan put the milk, butter, salt, pepper and Knorr Mashed Potato Flakes and keep stirring to thicken the potato. Off the gas and add the egg Yolk and keep the potato dough to rest.
For the filling
  • In a sauce frying pan put the Knorr Corn oil, onion, carrot and stir to soft, add the minced beef,
  • Knorr Beef Bouillon Powder and cinnamon powder to cook well done, add the pine nuts.
  • First layer potato dough using a piping bag, in the next step at the stuffing and close with the potato dough, finish the top with bread crumbs.
  • Bake in the oven temperature 185◦C for 12 minutes and serve.
Source: Unilever Food Solutions

Friday, November 18, 2016

Shrimps Kabsa Recipe

Shrimps Kabsa
Shrimps Kabsa

Try this traditional Arabic dish with shrimps and you will not be disappointed.

All you need

1/2kg shrimps, medium size, peeled and deveined
2 cups basmati rice
1 onion,finely hopped
1 cup green pepper, finely chopped
2 cups al alali Peas & Carrots
1 cup al alali Sweet Corn
2 tomatoes,chopped
2 tsps. al alali Tomato Paste
2 tbsps extra virgin olive oil
1 garlic clove,mashed
1/2 tsp. kabsa spices
1/2 tsp. al alali Ground Cinnamon
1/2 tsp. cumin
pinch of curry powder
pinch of al alali Ground Ginger Powder
pinch of al alali Ground Black Pepper
salt to taste
Raisins, almonds, raw pine seeds, cashew nuts (optional for garnishing)

Directions
  • Wash rice and soak in water for 15 minutes. Drain
  • In a saucepan, heat olive oil, fry onion till golden brown
  • Add shrimps, garlic and ginger powder. Fry till shrimps turn pink
  • Add green pepper, al alali Peas & Carrots; mix
  • Add tomatoes, al alali Sweet Corn and all the spices. Mix and cook over medium heat for another 5 minutes
  • Add 3 to 4 cups of water to the shrimp and vegetable stew
  • Mix al alali Tomato Paste and a pinch of salt
  • Bring mixture to a boil. Add the rice (water must cover the rice). Cover and cook for 15 to 20 min on low heat
  • When rice cooked, pour the kabsa in a serving plate and garnish with fried almonds, pine nuts, cashews and raisins.
  • Serve and enjoy!
Source: al alali

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