Tuesday, October 14, 2014

Chicken tagine with apricots recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tagine with apricots Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken tagine with apricots.

Serves 4
10 mins to prepare and 40 mins to cook
400 calories / serving
Freezable


Ingredients

3tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1tsp ground ginger
1tsp ground cumin
1tsp ground cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2tbsp honey
small handful chopped coriander
300ml (½pt) stock
4tbsp flaked almonds, toasted

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes or until the chicken is tender and cooked through. Cut into a thick chunk of chicken to check that it is cooked through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Sprinkle with the almonds and remaining coriander and serve with warm couscous. 


From Tesco Real Food 

More from the Lebanese Recips Kitchen:

Chicken and apricot tagine
Chicken tagine with apricots and almonds 
Middle Eastern chicken & apricot stew 
Brick Chicken with Apricot Couscous 
Moroccan Chicken Tagine 
Chicken & chickpea tagine

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Spiced lamb and apricot pilau recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb and apricot pilau Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spiced lamb and apricot pilau.

Serves 4
20 mins to prepare and 55 mins to cook, 5 mins to cool
663 calories / serving


Ingredients

1tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
500g neck of lamb, cut into cubes
1tsp turmeric
1tsp ground cumin
1tsp cinnamon
1tbsp grated fresh root ginger
225g brown rice
400g canned chopped tomatoes
300ml vegetable stock
125g ready to eat dried apricots
50g raisins
3tbsp toasted flaked almonds

Heat the oil in a large saucepan add the onion, garlic and lamb and cook for 5 minutes or until the onion has softened and the lamb browned.

Stir in the turmeric, cumin, cinnamon and ginger then cook for 1 minute to release their flavour.

Add the rice and cook for 1 minute to coat well. Add the tomatoes and half the stock and then stir in the fruit. Cover and cook gently for 10 minutes checking the mixture from time to time adding more stock.

Add the remaining stock and cook for 30 to 35 minutes or until the rice is tender and the stock absorbed you may need to add more liquid if it becomes dry.

Season to taste. Leave to stand for 5 minutes. Serve sprinkled with the toasted almonds. 


From Tesco Real Food

More from the Lebanese Recipes Kitchen:

Herb and spiced lamb salad 
Lamb tagine with couscous 
Lamb Leg with Potatoes 
Lamb Steaks with Moroccan Spiced Rice 
Baked lamb & apricot couscous 
Lebanese Lamb Chops with Lemony Lettuce 

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Saturday, October 11, 2014

Lamb and apricot kofta kebabs recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and apricot kofta kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb and apricot kofta kebabs. 

Serves 4
5 mins to prepare and 20 mins to cook
545 calories / serving


Ingredients

1tbsp sunflower oil
1 medium onion, peeled and very finely chopped
2 garlic cloves, crushed
½tsp hot chilli powder
400g lean lamb mince
2tsp harissa paste
10 ready-to-eat apricots, finely chopped
½tsp ground cinnamon
½tsp flaked sea salt
freshly ground black pepper
4 tesco plain pitta breads, split
shredded baby gem lettuce, to serve
thinly sliced red onion, to serve
sliced tomatoes, to serve
150g free from natural soya yogurt
7g fresh mint, leaves finely chopped
7g fresh coriander, leaves finely chopped
flaked sea salt

Heat the oil in a small non-stick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.

Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofta skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftas are cooking, mix all the ingredients for the herb sauce together in a small bowl.

Put the koftas to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftas between the warmed pitta breads. Spoon over the herb sauce and serve.
 

From Tesco Real Food

More from the Lebanese Recipes Kitchen:
 
Kofta With Lemon Sauce 
Chicken kofta with spiced burghul pilaf 
Beef kofta with saffron yoghurt
Paprika lamb kebab wraps 
Chicken Kebab Salad
Lamb Steaks with Moroccan Spiced Rice

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Friday, October 10, 2014

Pirojki – Turkish bread recipe



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pirojki – Turkish bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to makePirojki – Turkish bread. 

Serves 6
30mins to prepare plus 1.5hr rising time and 15mins to cook
650 calories / serving


Ingredients

For the dough
125ml warm water
125ml milk
125ml vegetable oil
1 sachet of dried yeast
470g all purpose flour
1tsp salt
1tbsp of sugar
4tbsp sesame seeds
1 beaten egg yolk for glazing

For the filling
220g feta cheese
1 bunch fresh parsley de-stemmed and chopped finely
1 small pot natural yogurt
black pepper

Dissolve the yeast in the water and allow to infuse for 5 minutes (it should start to bubble). In a large bowl mix the flour, salt and sugar. Add the milk, oil and whole egg plus the white. Mix with your hands until blended into a dough, and then shape into a ball.

On a lightly floured surface, knead the dough until its smooth and pliable, (5-6 minutes). Cover with a tea-towel and allow to prove in a warm place for 1½ hours. It should double in size.

Meanwhile prepare the filling. Crumble the feta cheese into a bowl, season with black pepper and add the chopped parsley and mix well. Blend the yogurt into the cheese and parsley and mix well. Add a little salt if the feta is unsalted.

Punch back the dough and then knead to get out any trapped air. Beat the remaining egg yolk. Pull off small balls of the dough (about 4cm in diameter).

Flatten the dough balls in your palm, then place a spoonful of the cheese filling onto one side of the dough circle. Fold the other half over and seal the edge, and then shape the dough into a pointed oval shape. Repeat until all the dough and filling mixture is used up.

Preheat the oven to 180°C , Gas Mark 6.

Brush the rolls with the beaten egg, sprinkle with sesame seeds and then cook in the oven for 25 minutes until golden brown. Remove from the oven and allow to cool a little before serving as a hot appetizer or lunchtime snack. 


From Tesco Real Food

More from the Lebanese Recipes Kitchen:


Filo vegetable turnovers
Cheese turnovers (White Cheese Burek)
Spinach Turnovers (Fatayir bi Sabaanikh)
Open meat and tomato pies (Sfiha)  
Small pies (Manaeish) or Fatayer
Lamb and olives pies (fatayer)

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Monday, October 6, 2014

Lamb shish kebabs recipe



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shish kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb shish kebabs.

Serves 4
5mins to prepare, plus 10mins for soaking and 15mins to marinate and 10mins to cook


Ingredients

350g (12oz) lamb neck fillet
3tbsp olive oil
2 garlic cloves, crushed
juice of 1 lemon
1 green pepper, deseeded and cut into chunks
1 small onion, cut into wedges
salad, to serve
flatbread, to serve
tomato and chilli salsa, to serve

Soak wooden skewers in cold water for 10 minutes before using.

Cut the lamb into chunks and place in a container with the oil, garlic and lemon juice. Leave to marinate for 15 minutes. Thread the lamb onto the skewers, alternating with chunks of pepper and wedges of onion. Cook over a hot grill or barbecue for 10 minutes, turning once or twice until browned and tender.

Remove from the skewers and serve with warmed flatbreads, salsa and salad.


From Tesco Real Food

More from the Lebanese Recipes Kitchen:

Lamb kebabs with lemony couscous
Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower) 
Baba ghanouj 
Batata Harra

Save and share Lamb shish kebabs recipe

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Lamb kebabs with lemony couscous recipe



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kebabs with lemony couscous recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb kebabs with lemony couscous.

Serves 4
15mins to prepare, 30mins to marinade and 10mins to cook
295 calories / serving


Ingredients

350g boneless lamb leg meat
12 firm cherry tomatoes
1 medium red onion, peeled and cut into 12 wedges
1 yellow pepper, deseeded and cut into roughly 3cm chunks
lemon wedges, for squeezing
green salad, to serve
2tsp ground cumin
2tsp ground coriander
1/2tsp ground ginger
¼tsp ground cinnamon
½ tsp dried crushed chillies
finely grated zest and juice of 1 lemon
1tsp fine sea salt
40g sultanas
110g lemon and coriander couscous

To make the marinade, put the cumin, coriander, ginger, cinnamon, crushed chillies and lemon zest in a large non-metallic bowl. Stir in the lemon juice, salt and lots of freshly ground black pepper. Trim the lamb of as much fat as possible and cut into roughly 3cm chunks. Add the lamb to the marinade and toss until well coated. Cover with cling film and chill in the fridge for 30-60 minutes.

Remove the lamb from the fridge and thread onto eight long, metal skewers (they need to be around 25cm long), alternating with the tomatoes, onion and pepper pieces. Season with a little more salt and pepper.

Preheat the grill to its hottest setting. Place the skewers on a rack over a grill pan lined with foil. Cook the lamb for 4-6 minutes, turning once or twice until lightly charred but pink in the middle.

While the lamb is cooking, prepare the couscous. Put the sultanas and apricots in a large bowl and stir in 175ml of just boiled water. Immediately add the couscous and stir well. Leave to stand for 5 minutes then fluff up with a fork to separate the grains. Serve the lamb and couscous with a fresh green salad and lemon wedges for squeezing.


From Tesco Real Food

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower) 
Baba ghanouj 
Batata Harra 
Tarator Sauce 

Save and share Lamb kebabs with lemony couscous recipe

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Thursday, October 2, 2014

Wrapping your fish


Create a steaming parcel to keep your fish deliciously moist

I’m very fond of steaming fish in a parcel, or “en papillote” as the French call it. This way of cooking allows the fish to steam in its own juices, making the flavours very pure but intense. It’s simple and healthy and fish cooked this way is always moist and tender. I’ve used Chinese-style ingredients in this recipe, but you can play with the flavourings. For a touch of Thai, add chopped lemon grass to the sauce and place some in the parcel. For a classic French taste, add a touch of lemon juice and chopped fresh herbs – parsley, chervil or dill – to the fish in the packet and spoon over a fresh herb dressing rather than the Chinese-style sauce.

I recommend using silver foil rather than the traditional silicone paper as it’s very easy to use and does the job very well. Don’t forget to oil or grease the sheet of foil before you place the food on it.

As you can see in the video, I place any seasoning ingredients and the fish in the centre of the oiled foil. Bring the foil over and carefully fold the edges tightly together. Unwrap the parcel just a little to make a hole into which you pour the wine. I’ve used wine, but you could use stock. It’s your choice. You need some liquid in with the fish to create the steam while it cooks. Seal the parcel up tightly again. Take care not to pierce the foil in the process. You want to create a sealed parcel, so that the fish will cook thoroughly inside.





Source: knorr.co.uk

More from the Lebanese Recipes Kitchen:

Shopping for seafood
Serving a whole fish
When is fish cooked?  
Perfect fish seasoning    
How to spot fresh fish      
How to cook fish      

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