Sunday, March 1, 2015

Honey-Braised Lamb Shanks Recipe

Honey-Braised Lamb Shanks

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.

SERVES 4

INGREDIENTS

¼ olive oil
3 tbsp. unsalted butter
4 lamb shanks, frenched, if desired
Kosher salt and freshly ground black pepper, to taste
1 large white onion, finely chopped
1 cup golden raisins
2 tbsp. ras el hanout (available at The Spice House, or make your own)
¼ tsp. crushed saffron threads
1 stick cinnamon
1 cup blanched whole almonds
⅔ cup honey
Toasted sesame seeds, to garnish

INSTRUCTIONS

1. Heat oil and butter in an 8-qt. Dutch oven over medium-high heat. Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.

2. Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3½ hours. Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.

Source Saveur magazine November 2012 issue

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Wednesday, February 25, 2015

Moroccan patties recipe

Moroccan patties

To Prep 0:35
To Cook 0:20
INGREDIENTS 12
DIFFICULTY CAPABLE COOKS
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Step 1
Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.

Step 2
Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.

Step 3
Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.

Step 4
Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.

Step 5
Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.

Notes

You could use 1 small zucchini, grated, instead of the carrot.

Nutrition

Energy 2390kJ
Fat saturated 2.90g
Fat Total 11.90g
Carbohydrate Total 75.10g
Dietary Fibre 8.70g
Protein 36.00g
Cholesterol 91.00mg
Sodium 1182.00mg

All nutrition values are per serve.

Super Food Ideas - May 2009 , Page 33
Recipe by Donna Boyle

Photography by Mark O'Meara

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Sunday, February 22, 2015

Sweet and sour fish (mahi-e aflatuni) recipe

Sweet and sour fish recipe

Serves 6
Preparation 15min
Cooking 25min
Skill level Easy

By
Angela Nahas

Ingredients

4 tbsp ghee
8 spring onions, chopped
125 ml (½ cup) pomegranate juice
60 ml (¼ cup) ab ghoreh (unripe grape juice)* or verjuice
2 Seville oranges or limes, juiced
60 ml (¼ cup) tomato juice
2 tbsp honey
6 x 200 g centre-cut blue-eye cod (trevalla) or barramundi fillets
pomegranate seeds, dried rose petals*, mint sprigs and warm flatbread, to serve

Spice mix
2 tsp dried rosebuds (see Note)
2 tsp ground cinnamon
2 tsp ground cardamom
1 tsp ground cumin

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

To make spice mix, using a mortar and pestle, grind rosebuds until coarsely ground. Combine with cinnamon, cardamom and cumin, and set aside.

Preheat oven to 210°C. Melt 2 tbsp ghee in a saucepan over medium heat. Add onions and spice mix, and cook for 1 minute or until onions are starting to soften.

Add pomegranate, grape, orange and tomato juices. Bring to the boil and cook for 1 minute or until slightly reduced. Stir in honey and then remove from heat. Season with salt and pepper.

Place fish in a greased baking dish and spoon over remaining 2 tbsp ghee. Season, then pour pomegranate mixture over fish. Cover with baking paper, then foil, and bake for 20 minutes or until fish is just cooked.

Scatter fish with pomegranate, rose petals, and mint, and serve with warm flatbread.

Note

Ab ghoreh is available from Persian food shops. It is slightly less acidic than verjuice.

Dried rose petals and rosebuds are from selected delis and Middle Eastern food shops.

As seen in Feast Magazine, Issue 13, pg87.

Photography by John Laurie

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Saturday, February 14, 2015

Turkish red lentil soup recipe


Serve this wonderfully warming soup by Dani Vann, is the perfect precursor to your Middle Eastern-themed dinner party.

To Prep 0:20
To Cook 0:30
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Equipment

You will need a blender, stick blender or food processor for this recipe.

Ingredients

1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
2 teaspoons ground paprika
1/2 teaspoon ground chilli
2 cups carrot, grated
1/2 cup tomato paste
2 cups red lentils, washed
2 litre of water or 1 litre salt-reduced chicken or vegetable stock
2 lemons, juice squeezed and strained
Salt flakes, to season
Mint leaves, to garnish
Turkish bread, toasted, to serve (optional)

Method

Step 1
Place olive oil in large saucepan over medium heat, when hot add onions and saute until translucent, add garlic and cook for a further 2 minutes.

Step 2
Add paprika, chilli, carrots and tomato paste and cook, stirring, for a further 3 minutes. Add lentils and cook, stirring, for a further 2 minutes. Season with salt.

Step 3
Add 2 litres of water or chicken stock and 1 litre of water, bring to boil, and then simmer until lentils are cooked through and soup becomes thicker. To finish the soup, add lemon juice and season with salt, stir through.

Step 4
Place soup in blender or food processor and blend until smooth. Add extra water if soup becomes too thick. Serve warm with mint leaves and toasted Turkish bread

Coles - September 2014
Recipe by Dani Venn

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Friday, February 13, 2015

Thin-crust pide with spicy lamb topping recipe


When I say thin-crust pizza is Italy’s answer to lahmacun (pronounced "lah-mahjun"), I’m not trying to start a fight. The idea of putting spiced mince on a disc of dough would have occurred to human beings long before there were nations called Italy or Turkey – or for that matter Armenia, Greece or Syria – all of whom have claimed to be the originators of this addictive pastry. What we do know is that nowadays lahmacun is a specialty of the town of Şanlıurfa, in southeastern Turkey, where they pride themselves on the crispness of their bases.

Lahmacun should not be confused with the heavier kıymalı pide, well known in and out of Turkey for the thickness of its dough and the coarseness of its meat topping. For lahmacun, you need a light touch.

In Şanlıurfa, they turn out hundreds of lahmacuns every lunchtime from big stone ovens. The best way to get the same effect at home is to use a pizza stone or an unglazed terracotta tile, and to ensure your oven is preheated to the max.


Serves 4
Preparation 30min
Cooking 5min
Skill level Easy

By
Somer Sivrioglu and David Dale

Ingredients

Base

200 g (7 oz/11/3 cups) plain (all-purpose) flour, plus extra for dusting
1 tsp salt
70 g (2½ oz/½ cup) wholemeal flour (if using a baking tray)

Topping

2 tomatoes
1 red capsicum (pepper)
75 g (22/3 oz) capsicum (pepper) paste
5 garlic cloves
½ bunch flat-leaf (Italian) parsley
2 tsp chilli flakes
1 tsp freshly ground black pepper
1 tsp salt
200 g (7 oz) minced (ground) lamb (about 25 per cent fat)

Red onion and sumac salad (optional)

½ red onion, finely sliced
1 tsp salt
1 tbsp sumac
1 tbsp extra virgin olive oil
juice of ½ lemon, plus extra 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

Preheat the oven to its maximum temperature (as close to 300°C/570°F as possible). If you have a pizza stone or tile, place it in the oven. Or leave your baking tray in the oven so it will preheat.

Sift the flour into a mixing bowl and add the salt. Make a well in the middle and slowly pour in 125 ml (4 fl oz/½ cup) of lukewarm water. Knead the dough for 5 minutes. Sprinkle some flour on your work surface and then divide the dough into 4 balls. Cover the bowl with a damp cloth and leave to rest.

Score a shallow cross in the base of the tomatoes, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel the skin away from the cross. Cut the tomato in half and scoop out the stalks and seeds with a teaspoon. Roughly chop. Remove the seeds from the capsicum and roughly chop. Coarsely blend the tomatoes and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly.

Place a ball of dough on the floured work surface and, with floured hands or a rolling pin, flatten into a round about 25 cm (10 inch) wide and less than 5 mm (¼ inch) thick. Repeat with the remaining dough balls.

Using a tablespoon, thinly spread the lamb mixture onto the rounds. Then press in with your hands.

If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little wholemeal flour. Place the rounds of dough on the baking paper and bake for about 5 minutes, or until the edges are crisp.

Meanwhile, if you are making the salad, finely slice the onion and place in a bowl. Sprinkle with salt and sumac, add the lemon juice and olive oil, then mix together with your hands.

Sprinkle the salad over the lahmacuns, squeeze on some lemon juice, and serve.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

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Friday, February 6, 2015

Spiced fried eggplant recipe

Spiced fried eggplant

This spicy eggplant dish makes a hearty side to any Moroccan feast.

Serves 6
Preparation 5min
Cooking 20min
Skill level Easy

By
Yaffa Olenski

Ingredients

2 large eggplants, sliced into 1 cm rounds
olive oil, to shallow-fry
2 tsp ground cumin
2 tsp sweet paprika
2 lemons, juiced
2 tbsp harissa
¼ cup flat-leaf parsley, 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

Standing time 2 hours

Place eggplant slices in a colander. Sprinkle with 2 tsp salt, toss to coat, then set aside for 2 hours to drain. Pat slices dry with paper towel.

Heat 1 cm olive oil in a shallow frying pan over medium heat. Working in batches, cook eggplant for 4 minutes on each side or until light golden brown. Drain on paper towel.

Combine remaining ingredients in a bowl. Arrange eggplant slices over the base of a shallow serving dish and spoon sauce over the top. Serve warm.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.


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Sunday, January 25, 2015

Ezmeli kebabs recipe

Ezmeli kebabs

Ezme (Turkish-style tomato salsa) is one of the most popular dishes in Turkish cuisine, and can be served as a mezze or salad. The most important trick in making this recipe is to chop all the ingredients finely with a sharp knife. Ezmeli kebab is one of the traditional tastes of Gaziantep – a city located south east of Anatolia.

Serves 4
Preparation 30min
Cooking 30min
Skill level Easy

By
Somer Sivrioglu

Ingredients

1 kg leg of lamb, cut into 4 cm cubes
200 g lamb fat (bunting), for the skewers, cut into 4 cm flat pieces
1 tbsp olive oil
2 tsp salt

Ezme

6 medium ripe tomatoes, deseeded, quartered
4 red Turkish sweet peppers or smaller bullhorn chillies, deseeded, cut into large pieces (see Note)
1 bunch flat-leaf parsley, chopped
3 medium red onions, coarsely chopped
3 garlic cloves, chopped
1 tbsp Isot pepper (burnt Turkish Urfa peppers) or medium-hot chilli flakes (see Note)
1 tbsp capsicum paste (see Note)
50 ml (2½ tbsp) pomegranate molasses (found at Middle Eastern, Greek and Turkish markets)
100 ml extra virgin olive oil
½ lemon, juiced
1 tbsp sea salt, or to taste

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

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

You will need to begin this recipe 1 day ahead.

Marinating time Overnight

Place the lamb, fat, olive oil and salt in a bowl. Toss to combine. Cover and place in the fridge to marinate overnight. Remove from fridge at least 1 hour before cooking.

Preheat a charcoal barbecue or chargrill on medium-high heat. To make the ezme, soak 2 skewers in water, then thread the tomatoes onto skewers. Place over barbecue or chargrill until cooked through and softened, set aside to cool.

On a chopping board, combine the cooked tomato, Turkish peppers or bullhorn chillies, parsley, red onion and garlic. Finely chop to form a salsa, then drain excess liquid and place in a mixing bowl. Add the Isot pepper, capsicum paste, pomegranate molasses, olive oil, lemon juice and sea salt. Toss well to combine. 

Cook the lamb skewers over a charcoal barbecue or chargrill for 8-10 minutes or until cooked to you liking. When cooked, remove any bunting fat between the lamb cubes and serve with the ezme.

Note
• Red Turkish peppers (when in season), Isot pepper and capsicum paste are available from Turkish food stores.

Photography by Alan Benson. Styling by Michelle Noerianto.

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