Roast Pumpkin & Lentil Salad
Serves 4-6
1.5kg butternut pumpkin
sea salt
1-2 tbsp extra virgin olive oil
3/4 cup quinoa*, rinsed & drained
1 1/2 cups water
2x400g cans brown lentils, rinsed & drained
1 medium red onion, finely sliced
4 spring onions (scallions), chopped
1/2 cup fresh coriander, chopped
dressing
1/2 tsp ground cumin seeds
zest & juice of 1 lemon
3-4 tbsp extra virgin olive oil
sea salt & cracked black pepper, to taste
Preheat oven to 190C & line baking tray with non-stick baking paper.
Peel & chop pumpkin into small pieces (~1cm cubes), season with little salt & drizzle with olive oil.
Baked until cooked & charred along edges (20-30 min), remove from oven & cool.
Meanwhile place quinoa in small saucepan with water, bring to boil, then reduce heat, cover & simmer for 10 min or until all water is absorbed.
Remove from heat & cool completely.
Place pumpkin & lentils in bowl; gently stir in quinoa, onion, spring onions & coriander.
To make dressing, mix all ingredients well, pour over salad & gently toss through.
*Quinoa (pronounced keen-wah) is an ancient seed native to the Andes Mountains. It is considered to be almost a complete food, being very high in protein, containing all 9 essential amino acids (the only known grain to do so), is full of vitamins, & is totally gluten-, wheat- & cholesterol-free. It is available from the health food aisle of the major supermarkets & many health food stores.
Grilled Thigh Fillets with Salsa Verde
Serves 4
8 chicken thigh fillets (880g)
salsa verde
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1/3 cup (80ml) olive oil
1/2 cup (125ml) lemon juice
1/4 cup (50g) rinsed, drained capers, chopped coarsely
8 anchovy fillets, drained, chopped coarsely
2 cloves garlic, crushed
Combine all ingredients of salsa verde.
Place 1/3 cup of salsa verde in medium bowl; add chicken, turning to coat in marinade.
Cook chicken on heated oiled grill plate, or grill or BBQ, until browned both sides & cooked through.
Serve topped with remaining salsa & potatoes cooked to your liking (mashed, smashed, boiled...).
Tuesday, August 14, 2012
Ren's Magic Muffins
This one is straight from the lovely René, a fellow new mum, and can be used for sweet or savoury muffins.
Makes 9-10
base dry ingredients
1.5 cups self raising flour
If sweet: 1/2 cup sugar OR if savoury: 1 tbsp sugar (I use raw, low GI)
1 tsp baking powder
1/2 tsp salt
base wet ingredients
1 cup milk
If sweet: 1/4 cup canola oil OR if savoury: 1/4 cup olive oil
1 egg
additions
1 1/2 cups of lovely stuff, e.g. fresh fruit, dried fruit, chocolate, nuts, cheese, cooked veggies, whatever the 'title' of the muffin is.
Preheat oven to 200°C.
Grease 9-10 cups of a muffin tray or place paper muffin cups in tray.
Combine dry ingredients (base & dry additions e.g. nuts) in one bowl.
Combine wet ingredients (base & wet additions e.g. fresh fruit) in another bowl.
Mix wet & dry ingredients.
Spoon batter into muffin cups 2/3 full.
Bake 20-30 min until golden brown.
Enjoy!
My favourite combo is capsisum & feta - I chop up little squares of red, yellow & green capsicums (frying them in a bit of olive oil & herbs & adding them in step 4) & one biggish cube of feta per muffin. I don't add the feta in step 4, but instead place them into the muffins in step 6 to be sure everyone gets one!
I like to sprinkle sesame seeds on top if making the capsicum/feta muffins - I do this between steps 6 & 7.
This one is straight from the lovely René, a fellow new mum, and can be used for sweet or savoury muffins.
Makes 9-10
base dry ingredients
1.5 cups self raising flour
If sweet: 1/2 cup sugar OR if savoury: 1 tbsp sugar (I use raw, low GI)
1 tsp baking powder
1/2 tsp salt
base wet ingredients
1 cup milk
If sweet: 1/4 cup canola oil OR if savoury: 1/4 cup olive oil
1 egg
additions
1 1/2 cups of lovely stuff, e.g. fresh fruit, dried fruit, chocolate, nuts, cheese, cooked veggies, whatever the 'title' of the muffin is.
Preheat oven to 200°C.
Grease 9-10 cups of a muffin tray or place paper muffin cups in tray.
Combine dry ingredients (base & dry additions e.g. nuts) in one bowl.
Combine wet ingredients (base & wet additions e.g. fresh fruit) in another bowl.
Mix wet & dry ingredients.
Spoon batter into muffin cups 2/3 full.
Bake 20-30 min until golden brown.
Enjoy!
My favourite combo is capsisum & feta - I chop up little squares of red, yellow & green capsicums (frying them in a bit of olive oil & herbs & adding them in step 4) & one biggish cube of feta per muffin. I don't add the feta in step 4, but instead place them into the muffins in step 6 to be sure everyone gets one!
I like to sprinkle sesame seeds on top if making the capsicum/feta muffins - I do this between steps 6 & 7.
Friday, June 15, 2012
Some breakfast favourites:
Breakfast Muffins
Makes 12
3/4 cup vegetable oil
1 1/2 cups caster sugar
1/2 cup milk
3 eggs
3 cups plain flour, sifted
2 tsp baking powder
1/2 cup rolled oats
1 1/2 tsp ground cinnamon
1 apple, grated
2 bananas, mashed
250g strawberries, chopped
1 tbsp raw sugar
Preheat oven to 180C.
Place oil, caster sugar, milk & eggs in medium bowl & whisk to combine.
Place flour, baking powder 1/3 cup rolled oats & cinnamon in large bowl & stir to combine.
Add fruit to flour mixture & stir to combine.
Add milk mixture to flour mixture & stir until just combined, being careful not to overmix.
Spoon into 12 x 1 cup greased muffin tins.
Sprinkle tops with remaining oats & raw sugar.
Bake for 25 min or until cooked when tested with a skewer.
Variation: if strawberries are out of season, substitute an extra grated apple & 2 mandarins, sectioned, seeded & chopped.
Bircher Muesli
Serves 4
1 1/2 cups rolled oats
1 cup apple juice, warmed
2 green apples, grated
1 cup thick natural yoghurt
1/2 cup slivered almonds
honey, to serve
Place oats & apple juice in large bowl, cover with plastic wrap & allow to stand for 30 min or until oats are softened.
Stir in grated apple.
To serve, divide yoghurt between 4 serving glasses, top with oat mixture, almonds & honey.
Breakfast Muffins
Makes 12
3/4 cup vegetable oil
1 1/2 cups caster sugar
1/2 cup milk
3 eggs
3 cups plain flour, sifted
2 tsp baking powder
1/2 cup rolled oats
1 1/2 tsp ground cinnamon
1 apple, grated
2 bananas, mashed
250g strawberries, chopped
1 tbsp raw sugar
Preheat oven to 180C.
Place oil, caster sugar, milk & eggs in medium bowl & whisk to combine.
Place flour, baking powder 1/3 cup rolled oats & cinnamon in large bowl & stir to combine.
Add fruit to flour mixture & stir to combine.
Add milk mixture to flour mixture & stir until just combined, being careful not to overmix.
Spoon into 12 x 1 cup greased muffin tins.
Sprinkle tops with remaining oats & raw sugar.
Bake for 25 min or until cooked when tested with a skewer.
Variation: if strawberries are out of season, substitute an extra grated apple & 2 mandarins, sectioned, seeded & chopped.
Bircher Muesli
Serves 4
1 1/2 cups rolled oats
1 cup apple juice, warmed
2 green apples, grated
1 cup thick natural yoghurt
1/2 cup slivered almonds
honey, to serve
Place oats & apple juice in large bowl, cover with plastic wrap & allow to stand for 30 min or until oats are softened.
Stir in grated apple.
To serve, divide yoghurt between 4 serving glasses, top with oat mixture, almonds & honey.
Friday, May 18, 2012
Carrot Soup
Very easy & tasty; husband said it was the best thing he could think of to do with carrots!
Serves 4
1 tbsp olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups vegetable stock
2 cups water
sea salt & cracked black pepper
light sour cream, dill/coriander/chives & toast, to serve
Heat oil in large saucepan over medium heat.
Add leek, carrots & ginger.
Cook, uncovered, stirring occasionally, for 8 min, or until vegetables start to soften.
Add stock & water to saucepan & cover.
Bring to boil then reduce heat to medium-low.
Simmer, covered, for 20 min, or until carrots are very tender.
Remove from heat & set aside to cool slightly.
Process or blend soup until smooth.
Return to saucepan & heat over medium-high heat until hot.
Season with salt & pepper.
Ladle soup into bowls, top with sour cream & herb of choice & serve with toast.
Very easy & tasty; husband said it was the best thing he could think of to do with carrots!
Serves 4
1 tbsp olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups vegetable stock
2 cups water
sea salt & cracked black pepper
light sour cream, dill/coriander/chives & toast, to serve
Heat oil in large saucepan over medium heat.
Add leek, carrots & ginger.
Cook, uncovered, stirring occasionally, for 8 min, or until vegetables start to soften.
Add stock & water to saucepan & cover.
Bring to boil then reduce heat to medium-low.
Simmer, covered, for 20 min, or until carrots are very tender.
Remove from heat & set aside to cool slightly.
Process or blend soup until smooth.
Return to saucepan & heat over medium-high heat until hot.
Season with salt & pepper.
Ladle soup into bowls, top with sour cream & herb of choice & serve with toast.
Saturday, March 31, 2012
Hummingbird Cake
Serves 8
melted butter, to grease
440g can crushed pineapple in juice
1 cup mashed overripe banana (2 large bananas, approx.)
1/4 cup fresh passionfruit pulp (3 passionfruit, approx.)
1 cup caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
1 3/4 cups self-raising flour, sifted
2 tsp ground cinnamon
cream cheese icing
250g pkt cream cheese, at room temperature
60g unsalted butter, extra, at room temperature
3/4 cup icing sugar mixture
Preheat oven to 170°C.
Brush round 22cm (base measurement) cake pan with melted butter to lightly grease.
Line base with non-stick baking paper.
Drain pineapple, reserving 1 tbsp juice.
Combine pineapple, banana, passionfruit pulp, sugar & egg in large bowl.
Stir in butter.
Add flour & cinnamon & stir until just combined.
Spoon into prepared pan.
Bake for 1 hour 10 min or until skewer inserted into centre comes out clean.
Set aside in pan for 5 min to cool.
Turn onto wire rack to cool completely.
To make the cream cheese icing, use electric beater to beat cream cheese, butter, icing sugar & reserved pineapple juice in bowl until smooth.
Spread over the top of the cake & enjoy!
Freezing tip: After cooling cake completely, wrap in 2 layers of plastic wrap. Freeze for up to 2 months. Thaw & spread over icing.
Serves 8
melted butter, to grease
440g can crushed pineapple in juice
1 cup mashed overripe banana (2 large bananas, approx.)
1/4 cup fresh passionfruit pulp (3 passionfruit, approx.)
1 cup caster sugar
2 eggs, lightly whisked
150g unsalted butter, melted
1 3/4 cups self-raising flour, sifted
2 tsp ground cinnamon
cream cheese icing
250g pkt cream cheese, at room temperature
60g unsalted butter, extra, at room temperature
3/4 cup icing sugar mixture
Preheat oven to 170°C.
Brush round 22cm (base measurement) cake pan with melted butter to lightly grease.
Line base with non-stick baking paper.
Drain pineapple, reserving 1 tbsp juice.
Combine pineapple, banana, passionfruit pulp, sugar & egg in large bowl.
Stir in butter.
Add flour & cinnamon & stir until just combined.
Spoon into prepared pan.
Bake for 1 hour 10 min or until skewer inserted into centre comes out clean.
Set aside in pan for 5 min to cool.
Turn onto wire rack to cool completely.
To make the cream cheese icing, use electric beater to beat cream cheese, butter, icing sugar & reserved pineapple juice in bowl until smooth.
Spread over the top of the cake & enjoy!
Freezing tip: After cooling cake completely, wrap in 2 layers of plastic wrap. Freeze for up to 2 months. Thaw & spread over icing.
Saturday, March 24, 2012
Lactation Cookies
Thanks to my friend Lisa for this one
Makes 4-6 dozen
1 cup butter
1 cup sugar
1 cup brown sugar
4 tbsp water
2 tbsp flaxseed meal (can be found in the health food aisle of supermarkets or at any local health food store)
2 large eggs
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1 tsp salt
2-4 tbsp brewers yeast* (be generous)
3 cups oats, thick cut if you can get them
1 cup or more chocolate chips/sultanas/almonds (whatever takes your fancy)
Preheat oven to 180°C.
Mix together 2 tbsp of flaxseed meal & water, set aside for 3-5 minutes.
Cream butter & sugar.
Add eggs one at a time, mixing well.
Stir flaxseed mixture & add with vanilla to the butter mixture.
Beat until blended.
Sift together dry ingredients, except oats & choc chips/sultanas/nuts.
Add to butter mixture.
Stir in oats then choc chips/sultanas/nuts.
Scoop or drop onto lined baking sheet.
The dough is a little crumbly, so it helps to use a scoop.
Bake for 8-12 min, depending on size of cookies.
* If you need to increase your supply even more, add more brewers yeast, which is the magic ingredient!
Potato, Bacon & Spinach Frittata
Serves 4-6
800g potatoes, peeled
1 tbsp olive oil
1 medium onion, sliced thinly
4 bacon rashers, chopped finely
250g frozen spinach, defrosted (or 8 large spinach leaves, shredded finely)
6 eggs
1/2 cup milk
1/2 cup coarsely grated cheddar cheese
Cut potatoes into 2cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion & bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir (if using fresh, until just wilted).
Whisk eggs & milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Serve hot or cold with green salad.
Thanks to my friend Lisa for this one
Makes 4-6 dozen
1 cup butter
1 cup sugar
1 cup brown sugar
4 tbsp water
2 tbsp flaxseed meal (can be found in the health food aisle of supermarkets or at any local health food store)
2 large eggs
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1 tsp salt
2-4 tbsp brewers yeast* (be generous)
3 cups oats, thick cut if you can get them
1 cup or more chocolate chips/sultanas/almonds (whatever takes your fancy)
Preheat oven to 180°C.
Mix together 2 tbsp of flaxseed meal & water, set aside for 3-5 minutes.
Cream butter & sugar.
Add eggs one at a time, mixing well.
Stir flaxseed mixture & add with vanilla to the butter mixture.
Beat until blended.
Sift together dry ingredients, except oats & choc chips/sultanas/nuts.
Add to butter mixture.
Stir in oats then choc chips/sultanas/nuts.
Scoop or drop onto lined baking sheet.
The dough is a little crumbly, so it helps to use a scoop.
Bake for 8-12 min, depending on size of cookies.
* If you need to increase your supply even more, add more brewers yeast, which is the magic ingredient!
Potato, Bacon & Spinach Frittata
Serves 4-6
800g potatoes, peeled
1 tbsp olive oil
1 medium onion, sliced thinly
4 bacon rashers, chopped finely
250g frozen spinach, defrosted (or 8 large spinach leaves, shredded finely)
6 eggs
1/2 cup milk
1/2 cup coarsely grated cheddar cheese
Cut potatoes into 2cm cubes.
Boil, steam or microwave until just tender; drain.
Heat oil in large non-stick pan; cook onion & bacon, stirring, until onion is soft.
Add potatoes; stir until browned lightly.
Add spinach; stir (if using fresh, until just wilted).
Whisk eggs & milk in large bowl.
Pour egg mixture into pan; cook, tilting pan, over medium heat until egg mixture is almost set.
Sprinkle frittata with cheese; place pan under heated grill until cheese is browned lightly.
Serve hot or cold with green salad.
Tuesday, October 18, 2011
Lemon Merigue Pie
base
1 ¾ cup digestive biscuits, crushed (e.g. 1 pkt Granita biscuits)
1 tsp cinnamon
¼ tsp nutmeg
2 heaped tbsp white sugar
½ pkt (125g) butter
Preheat oven to 175°C.
Put all above ingredients in bowl and mix well.
Press gently into bottom of pie dish.
Bake for 8 mins.
Remove & allow to cool.
filling
400g can sweetened condensed milk
½ cup lemon or lime juice
rind of two lemons or limes
3 egg yolks, beaten
Mix all above ingredients well in bowl.
Add to cooled pie base.
meringue
3 egg whites
4 tbsp caster sugar
¼ tsp cream of tartar
Beat egg whites with electric beaters/whisk until firm.
While still beating, add sugar & cream of tartar until stiff.
Spoon or pipe decoratively onto pie.
Bake for 10 minutes or until tips are golden.
Allow to cool before serving with cream or ice cream, if desired.
base
1 ¾ cup digestive biscuits, crushed (e.g. 1 pkt Granita biscuits)
1 tsp cinnamon
¼ tsp nutmeg
2 heaped tbsp white sugar
½ pkt (125g) butter
Preheat oven to 175°C.
Put all above ingredients in bowl and mix well.
Press gently into bottom of pie dish.
Bake for 8 mins.
Remove & allow to cool.
filling
400g can sweetened condensed milk
½ cup lemon or lime juice
rind of two lemons or limes
3 egg yolks, beaten
Mix all above ingredients well in bowl.
Add to cooled pie base.
meringue
3 egg whites
4 tbsp caster sugar
¼ tsp cream of tartar
Beat egg whites with electric beaters/whisk until firm.
While still beating, add sugar & cream of tartar until stiff.
Spoon or pipe decoratively onto pie.
Bake for 10 minutes or until tips are golden.
Allow to cool before serving with cream or ice cream, if desired.
Wednesday, July 27, 2011
Rose Water Lemonade
Because it's so dang hot in Istanbul at the moment!
1/4 cup lemonade concentrate, or to taste (see below)
1/8 cup (~32ml) rose water
1/4 tsp rose essence – 1/4 tsp
2 1/4 cup water
ice cubes for serving
Combine all ingredients except ice cubes.
Stir well & refrigerate.
Serve cold, adding a few ice cubes if required.
Lemonade Concentrate
1 cup lemon juice (around 6 -8 large lemons)
1/3 cup water
1 cup sugar
Wash lemons thoroughly in running water.
Before cutting in half, place on a flat surface & roll with your palm; this will help to yield more juice.
Cut lemons & squeeze the juice.
Strain & discard the seeds.
Measure; ensure that you have exactly 1 cup lemon juice.
In saucepan boil water.
When water starts to boil, remove from heat & add sugar.
Stir well.
The water will look cloudy but keep stirring for a while until clear.
Allow to cool.
Then add lemon juice & stir well.
Use diluted 1:9, or to taste.
Other Variations:
Lime with Mint - make limeade using recipe above & add to lemonade with sprigs of mint
Watermelon - add puréed watermelon to taste to lemonade; garnish with watermelon slice
Lavender - add dried lavender & fresh lavender leaves to lemonade
Peach Tea - equal parts lemonade, peach nectar & iced tea; garnish with peach slices
Blackberry - add fresh blackberries & sage leaves to lemonade
Kiwi-Melon - add puréed honeydew melon to lemonade; garnish with honeydew & kiwi slices
Raspberry - add raspberry juice to lemonade; garnish with fresh raspberries
Ginger - add fresh ginger & pear slices to lemonade; garnish with stalk of sugar cane
Lemon Drop - use crushed lemon drops (or other lemon-flavoured sweets) & sugar to rim glass à la margarita, then fill with lemonade; garnish with lemon slice
Tropical - add guava juice to lemonade; garnish with papaya slice
Because it's so dang hot in Istanbul at the moment!
1/4 cup lemonade concentrate, or to taste (see below)
1/8 cup (~32ml) rose water
1/4 tsp rose essence – 1/4 tsp
2 1/4 cup water
ice cubes for serving
Combine all ingredients except ice cubes.
Stir well & refrigerate.
Serve cold, adding a few ice cubes if required.
Lemonade Concentrate
1 cup lemon juice (around 6 -8 large lemons)
1/3 cup water
1 cup sugar
Wash lemons thoroughly in running water.
Before cutting in half, place on a flat surface & roll with your palm; this will help to yield more juice.
Cut lemons & squeeze the juice.
Strain & discard the seeds.
Measure; ensure that you have exactly 1 cup lemon juice.
In saucepan boil water.
When water starts to boil, remove from heat & add sugar.
Stir well.
The water will look cloudy but keep stirring for a while until clear.
Allow to cool.
Then add lemon juice & stir well.
Use diluted 1:9, or to taste.
Other Variations:
Lime with Mint - make limeade using recipe above & add to lemonade with sprigs of mint
Watermelon - add puréed watermelon to taste to lemonade; garnish with watermelon slice
Lavender - add dried lavender & fresh lavender leaves to lemonade
Peach Tea - equal parts lemonade, peach nectar & iced tea; garnish with peach slices
Blackberry - add fresh blackberries & sage leaves to lemonade
Kiwi-Melon - add puréed honeydew melon to lemonade; garnish with honeydew & kiwi slices
Raspberry - add raspberry juice to lemonade; garnish with fresh raspberries
Ginger - add fresh ginger & pear slices to lemonade; garnish with stalk of sugar cane
Lemon Drop - use crushed lemon drops (or other lemon-flavoured sweets) & sugar to rim glass à la margarita, then fill with lemonade; garnish with lemon slice
Tropical - add guava juice to lemonade; garnish with papaya slice
Saturday, May 21, 2011
Taze Fasulye (Green Beans in Olive Oil)
Turks serve these beans once they have cooled down to room temperature (or even chilled), but they are also delicious served hot.
1 kg green beans (small fresh tender runner beans if at all possible)
250 ml extra virgin olive oil
3 medium sized onions, chopped
2 large fresh tomatoes, peeled & chopped(or 1 can chopped tomatoes)
2 tsp sea salt
3 tsp sugar
water to cover beans
Top & tail beans (many Turks do this by breaking tips off rather than cutting), then string them & break in half.
Pour olive oil into large pan & warm.
Fry onions until soft & translucent.
Add tomatoes to onions along with beans, salt & sugar.
Mix well & pour over enough water to cover beans.
Bring to boil, then turn down heat.
Cook beans on a slow simmer for approx 1 hr until tender & sauce is well reduced.
Try for texture.
Allow to cool.
Drizzle some olive oil & serve with fresh salad, natural yoghurt & Turkish rice (pilav, below) or bread.
Etli Kuru Fasulye (Turkish Lamb & Bean Stew)
400g white beans (dried & soaked overnight, or canned)
500g lamb or mutton chopped into small chunks (or beef or chicken)
4 tbsp butter
2 large onions, diced
2-3 large fresh tomatoes, peeled & chopped, or a tin of chopped tomatoes, or 2 tbsp tomato puree
2 cups lamb stock (or beef or chicken)
1 capsicum (feel free to be creative with colours), cut into medium sized chunks
sea salt to taste
If using dried beans, drain & boil after soaking over night for about 30 min until are just starting to become tender, then drain & put to one side.
If using canned beans, drain, rinse & put to one side.
Cook onions in the butter until golden.
Add meat to pan & brown lightly.
Allow any juices to evaporate.
Add tomatoes, capsicum & approx 1-2 tsp sea salt.
Cover & cook on low heat for about 45 min.
If you are in no rush, cooking time above could be extended to overnight in crockpot whilst beans are soaking with great results.
Add beans & stock (add extra stock if you wish, up to 1L), cover & let the stew simmer until beans are nice & tender.
Serve with pilav (Turkish rice) below.
Pilav (Turkish Rice)
3 cups rice
3 tbsp butter (do NOT use margarine)
4 1/2 cups chicken stock
2 tsp salt
Rinse rice in sieve under cold water.
Place rice in bowl & cover with hot salted water.
Let stand until cool.
Wash again thoroughly in cold water (water should run clear) & drain well.
Melt butter in saucepan until it just starts to sizzle, before it turns brown.
Add rice & sauté for 2-3 min, stirring continuously.
Pour stock into pan, bring to boil, then turn down to simmer on low heat.
Don’t stir pilav whilst cooking.
Cook until rice has absorbed all water (10-15 min).
Add salt & pepper to taste.
Take pan off heat & remove lid.
Place clean kitchen towel or kitchen paper over the pot, & then replace lid.
Leave to “brew” for 5-10 min, then serve with some natural yoghurt & chopped spring onions.
Variations:
Pilav can be added to and embellished in so many different ways. You can mix in mushrooms (Mantarli pilavı), add in chickpeas (Nohutlu pilavı), or do away with the rice altogether and use cracked wheat instead (Bulgur pilavı). Here’s another tasty pilav alternative for once you’ve mastered the basics.
Pilav with Peas
ingredients as above
150 g peas
Boil peas or sauté in butter until tender.
Follow recipe for rice as above until adding stock.
When you turn down heat after boiling, add peas, stir in quickly, & then continue to follow basic recipe.
Afiyet Olsun (Bon Appetit)!
Turks serve these beans once they have cooled down to room temperature (or even chilled), but they are also delicious served hot.
1 kg green beans (small fresh tender runner beans if at all possible)
250 ml extra virgin olive oil
3 medium sized onions, chopped
2 large fresh tomatoes, peeled & chopped(or 1 can chopped tomatoes)
2 tsp sea salt
3 tsp sugar
water to cover beans
Top & tail beans (many Turks do this by breaking tips off rather than cutting), then string them & break in half.
Pour olive oil into large pan & warm.
Fry onions until soft & translucent.
Add tomatoes to onions along with beans, salt & sugar.
Mix well & pour over enough water to cover beans.
Bring to boil, then turn down heat.
Cook beans on a slow simmer for approx 1 hr until tender & sauce is well reduced.
Try for texture.
Allow to cool.
Drizzle some olive oil & serve with fresh salad, natural yoghurt & Turkish rice (pilav, below) or bread.
Etli Kuru Fasulye (Turkish Lamb & Bean Stew)
400g white beans (dried & soaked overnight, or canned)
500g lamb or mutton chopped into small chunks (or beef or chicken)
4 tbsp butter
2 large onions, diced
2-3 large fresh tomatoes, peeled & chopped, or a tin of chopped tomatoes, or 2 tbsp tomato puree
2 cups lamb stock (or beef or chicken)
1 capsicum (feel free to be creative with colours), cut into medium sized chunks
sea salt to taste
If using dried beans, drain & boil after soaking over night for about 30 min until are just starting to become tender, then drain & put to one side.
If using canned beans, drain, rinse & put to one side.
Cook onions in the butter until golden.
Add meat to pan & brown lightly.
Allow any juices to evaporate.
Add tomatoes, capsicum & approx 1-2 tsp sea salt.
Cover & cook on low heat for about 45 min.
If you are in no rush, cooking time above could be extended to overnight in crockpot whilst beans are soaking with great results.
Add beans & stock (add extra stock if you wish, up to 1L), cover & let the stew simmer until beans are nice & tender.
Serve with pilav (Turkish rice) below.
Pilav (Turkish Rice)
3 cups rice
3 tbsp butter (do NOT use margarine)
4 1/2 cups chicken stock
2 tsp salt
Rinse rice in sieve under cold water.
Place rice in bowl & cover with hot salted water.
Let stand until cool.
Wash again thoroughly in cold water (water should run clear) & drain well.
Melt butter in saucepan until it just starts to sizzle, before it turns brown.
Add rice & sauté for 2-3 min, stirring continuously.
Pour stock into pan, bring to boil, then turn down to simmer on low heat.
Don’t stir pilav whilst cooking.
Cook until rice has absorbed all water (10-15 min).
Add salt & pepper to taste.
Take pan off heat & remove lid.
Place clean kitchen towel or kitchen paper over the pot, & then replace lid.
Leave to “brew” for 5-10 min, then serve with some natural yoghurt & chopped spring onions.
Variations:
Pilav can be added to and embellished in so many different ways. You can mix in mushrooms (Mantarli pilavı), add in chickpeas (Nohutlu pilavı), or do away with the rice altogether and use cracked wheat instead (Bulgur pilavı). Here’s another tasty pilav alternative for once you’ve mastered the basics.
Pilav with Peas
ingredients as above
150 g peas
Boil peas or sauté in butter until tender.
Follow recipe for rice as above until adding stock.
When you turn down heat after boiling, add peas, stir in quickly, & then continue to follow basic recipe.
Afiyet Olsun (Bon Appetit)!
Thursday, May 12, 2011
Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in north along Caspian sea. It is thick, rich, sweet-sour dish that improves in flavour next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern & health food stores (make sure it doesn't say "sour"). If using fresh pomegranate juice, use 1 1/2 to 2 cups & reduce amount stock or water used in recipe. Adding 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing onions will add a richer flavor. Add more sugar if sauce is too tart, or lime or lemon juice if it is too sweet. A peeled & cubed eggplant is sometimes added. Sauté eggplant along with onions. You may need to add little more liquid as it simmers.
1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
1.15kg chicken or duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2 - 2 cups chicken stock or water
2/3 cup pomegranate syrup
2-3 tbsp sugar
sea salt, to taste
freshly ground black pepper, to taste
Sprinkle meat with lime juice & allow to marinate for 1-4 hrs.
Over medium heat in large, heavy-bottomed pot heat 1/8 cup (2 tbsp) of butter or oil until shimmering.
Add chicken/duck pieces a few at a time & brown on all sides.
Remove to plate.
Add onions (& eggplant, if using) & sauté in remaining butter or oil until translucent.
Stir in ground walnuts & sauté for 30 sec.
Add stock or water & browned chicken/duck pieces. Bring to boil, lower heat, cover & simmer 20-30 min.
Stir in pomegranate syrup/juice, sugar, salt & pepper.
Taste & adjust seasoning.
Sauce should have balanced sweet-sour flavour.
Simmer another 15-20 minutes until chicken/duck is tender, sauce is somewhat thickened & walnuts begin to give off their oil.
Serve with plain white rice.
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in north along Caspian sea. It is thick, rich, sweet-sour dish that improves in flavour next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern & health food stores (make sure it doesn't say "sour"). If using fresh pomegranate juice, use 1 1/2 to 2 cups & reduce amount stock or water used in recipe. Adding 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing onions will add a richer flavor. Add more sugar if sauce is too tart, or lime or lemon juice if it is too sweet. A peeled & cubed eggplant is sometimes added. Sauté eggplant along with onions. You may need to add little more liquid as it simmers.
1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
1.15kg chicken or duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2 - 2 cups chicken stock or water
2/3 cup pomegranate syrup
2-3 tbsp sugar
sea salt, to taste
freshly ground black pepper, to taste
Sprinkle meat with lime juice & allow to marinate for 1-4 hrs.
Over medium heat in large, heavy-bottomed pot heat 1/8 cup (2 tbsp) of butter or oil until shimmering.
Add chicken/duck pieces a few at a time & brown on all sides.
Remove to plate.
Add onions (& eggplant, if using) & sauté in remaining butter or oil until translucent.
Stir in ground walnuts & sauté for 30 sec.
Add stock or water & browned chicken/duck pieces. Bring to boil, lower heat, cover & simmer 20-30 min.
Stir in pomegranate syrup/juice, sugar, salt & pepper.
Taste & adjust seasoning.
Sauce should have balanced sweet-sour flavour.
Simmer another 15-20 minutes until chicken/duck is tender, sauce is somewhat thickened & walnuts begin to give off their oil.
Serve with plain white rice.
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