Stuffed Kabocha Squash with Arabic Lamb Stew Recipe

Photo: Yunhee Kim; Styling: Karen Shinto

Yield: Makes 6 servings
Total: 3 Hours

Ingredients

 3 tablespoons olive oil, divided
1 pound lamb stew meat, cut into 1 1/2-in. chunks
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
3/4 pound shallots, peeled, cut in half if large
About 2 1/4 cups reduced-sodium chicken broth, divided
2 tablespoons baharat
1/4 cup white basmati rice, rinsed
1 1/2 cups coarsely chopped tomatoes
1 kabocha squash (3 1/2 to 4 lbs.)
1 1/2 tablespoons sliced chives 

Preparation

1. Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.

2. Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes and return to a boil. Meanwhile, continue with recipe. 

3. Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking sheet. Prick with a fork in a couple of spots near the top.

4. Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and bake 1 hour.
 
5. Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan. 
Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
Calories: 326
Calories from fat: 33%
Protein: 22g
Fat: 12g
Saturated fat: 3.1g
Carbohydrate: 36g
Fiber: 4.5g
Sodium: 542mg
Cholesterol: 48mg

Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe

photo: Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe

Yield: Serves 6
Total: 1 Hour, 30 Minutes

Ingredients

2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt

Preparation

1. Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.

2. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.

3. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.

4. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.

*Find in the spice aisle or at worldspice.com

Note: Nutritional analysis is per serving without rice.

Nutritional Information

Amount per serving
Calories: 576
Calories from fat: 56%
Protein: 44g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 18g
Fiber: 2g
Sodium: 585mg
Cholesterol: 164mg

Photo: Maren Caruso; Styling: Nissa Quanstrom

Photo: Maren Caruso; Styling: Nissa Quanstrom

Yield: Serves 4
Total: 40 Minutes

Ingredients

1/2 cup salted roasted pistachios
3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)
1 large egg white, whisked to blend
1/2 pound ground lamb
1/2 pound ground beef
1 tablespoon baharat* (Arabic spice blend)
2 teaspoons black pepper
4 to 5 tsp. Aleppo pepper*, divided
1 1/4 teaspoons kosher salt
3 cups cherry or pear tomatoes (any color)
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
2 teaspoons olive oil
4 hamburger buns, split
Butter lettuce leaves

Preparation

1. Soak 8 bamboo skewers (8 in.) in water for half an hour.

2. Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.

3. Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.

4. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.

5. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.
*Find in the spice aisle or at worldspice.com

Nutritional Information
 
Amount per serving
Calories: 598
Calories from fat: 54%
Protein: 32g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 39g
Fiber: 6.1g
Sodium: 925mg
Cholesterol: 81mg

Persian Pomegranate and Pistachio Meatball Recipe

photo : Persian Pomegranate and Pistachio Meatball Recipe

Total Time: 27 mins
Prep Time: 12 mins
Cook Time: 15 mins

Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!

Ingredients:

Yield: 24

For the Meatballs

1 small onion, completely chopped
1 1/2 cups raw pistachios
1/4 cup breadcrumbs
2 cups fresh parsley, chopped
1 cup fresh tarragon, chopped
1 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 teaspoon salt
2 lbs ground lamb
1 egg
1/2 cup canola oil or 1/2 cup olive oil

For the Glaze

3/4 cup pomegranate molasses
1/4 cup honey or 1/4 cup grape molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes

For the Garnish

2 tablespoons chopped pistachios
1 sprig basil
mixed sprouts
mint
1 cup fresh pomegranate

Directions:

1 To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
 
2 Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
 
3 Cover and place in the refrigerator for 30 minutes and up to 24 hours.
 
4 Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
 
5 Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.
 
6 Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour—add more honey if the pomegranate molasses you have used is too sour.
 
7 Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.
 
8 Place the meatballs with its sauce in deep serving dish and garnish.
 

Middle Eastern style lamb recipe

photo : Middle Eastern style lamb recipe

Ingredients

4tbsp olive oil
2 lamb shanks
2 onions, 1 chopped, 1 sliced
3 cardamon pods, bashed
1 cinnamon stick
2 cloves
1tsp cummin
1tsp ground coriander
2 garlic cloves, chopped
500ml chicken stock
175g basmati rice
100g green lentils
½ small bunch coriander, chopped to serve
1 pomegranate, seeds only to serve 

Heat oven to 160C/140 C fan/gas 3. Heat 1 tablespoon oil in a small, deep casserole dish, brown the lamb all over then remove from the pan. Add the chopped onions and spices to the pan with the garlic and fry for a few minutes or until the spices are fragrant and the onion is turning golden and beginning to soften. Return the lamb to the pan, pour on the stock, it should cover the meat on the shank, bring to a simmer then cover and transfer to the oven for 1 hour 40 minutes.

Rinse the rice and lentils until the water runs clear. Remove the lamb from the oven then add the rice and lentils. Put the lid back on then cook for a further 20 minutes. Remove and leave to stand with the lid on for 10 minutes. Meanwhile heat the remaining oil in a large non stick frying pan and fry the onion slices until golden and really crispy, drain on kitchen paper and sprinkle with a little salt to keep them crisp. Remove the lamb from the bone and serve with the soft rice and lentils, chopped coriander, pomegranate seeds and crispy fried onions.
 
From Tesco realfood

Middle Eastern spiced beef pilaf recipe

photo : Middle Eastern spiced beef pilaf recipe

Ingredients

2tbsp olive oil
500g diced beef
2 onions, finely sliced
2 cloves garlic, crushed
50g pinenuts
½tsp chilli flakes
1tsp ground coriander
1tsp ground ginger
1tsp ground cinnamon
½tsp ground turmeric
400ml beef stock
75g sultanas
200g basmati rice
small bunch coriander, chopped

Turn the slow cooker on to high or low. Heat a large frying pan with 1 tbsp of the oil and when hot add the beef. Cook until browned all over. Spoon into the slow cooker dish.

Add the remaining 1 tbsp oil to the frying pan and add the onion, garlic, pinenuts, chilli and all the spices. Fry for a few minutes until the onion is beginning to soften. Pour in the stock, bring to the boil then pour over the beef in the slow cooker dish. Season with salt and freshly ground black pepper and stir. Cover with a lid and cook for 4 hours on high and 8 hours on low.

Around 40 minutes before you plan to eat, place the rice in a sieve and rinse under the cold tap. Stir into the slow cooker dish along with the sultanas. Cover and cook for 40 minutes. Stir in half of the chopped coriander and serve the rest scattered over the top.  

Adopted from Tesco realfood

Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe

photo :Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe

20 Min Prep • 1 Hour Cook
8 Ingredients 

Ingredients

1.5kg diced lamb back straps

Pita/ Souvlaki style wraps

Tzatziki sauce

Iceberg lettuce

4 x Tomatoes

Half lemon

Potatoes for big chips

Duck fat to cook big chips

Method

1. BBQ Lamb on BBQ for approx. 10-15 mins

2. Squeeze half a lemon on Lamb whilst cooking

3. Cut up lettuce and tomato

4. Cut up potatoes into big chunks, cover in duck fat and place in oven to roast for approx. 1 hour

5. Whilst waiting for potatoes to cook, wrap pita bread in foil and place on BBQ for about 10 mins to get warm

6. Once pita’s are warm, place all ingredients on (Lamb, lettuce, tomato and tzatziki )

7. Serve with big chips
  

Ayam goreng with coconut rice recipe

Photo:Ayam goreng with coconut rice recipe

The home of Tasty Food Recipes invites you to try Ayam goreng with coconut rice recipe. Enjoy my collection of delicious food recipes and learn how to make Ayam goreng with coconut rice .

Take your tastebuds on an exotic trip with this authentic Asian chicken dish.

Cooking Time
60 minutes

Ingredients (serves 6)
1 medium red onion, chopped
2cm piece fresh ginger, peeled, chopped
1 stick lemongrass (white part only), chopped
2 teaspoons ground coriander
2 teaspoons sea salt
1 teaspoon ground turmeric
400ml can coconut milk
1.6kg whole chicken
2 teaspoons peanut oil
Peanut oil, for shallow frying
Lemon wedges and fresh coriander sprigs, to serve
Coconut rice
400ml can coconut milk
1 stick lemongrass, white part only, halved lengthways
2cm piece fresh ginger, peeled, halved
2 cups jasmine rice

Method
Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.

Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).

Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).

Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.

Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.

Notes
Tip: You could use 1.6kg mixed chicken pieces (drumsticks, wings, thighs, breasts) instead of a whole chicken.

Chicken needs to be uncovered in the refrigerator so it dries out.

Source
Super Food Ideas - August 2011, Page 58
Recipe by Kirrily La Rosa

Cabbage rolls recipe

Photo:Cabbage rolls recipe

The home of Tasty Food Recipes invites you to try Cabbage rolls recipe . Enjoy my collection of delicious food recipes and learn how to make Cabbage rolls.

With a tasty beef mince and vegetable filling, these steamed cabbage rolls are a complete mid-week meal
.
Ingredients (serves 4)
1 tablespoon olive oil
1 small brown onion, finely chopped
1 small carrot, finely chopped
2 garlic cloves, crushed
400g beef mince
1/4 cup red wine
2 tablespoons tomato paste
400g can diced tomatoes
100g chargrilled red capsicum, finely chopped
1/3 cup finely chopped fresh basil leaves
12 large savoy cabbage leaves, bases trimmed (see note)

Method
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add wine, tomato paste and tomatoes. Bring to the boil, stirring. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until sauce thickens. Stir in capsicum and basil. Remove from heat. Allow to cool for 20 minutes.

Meanwhile, bring a large saucepan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves.

Place 1 cabbage leaf on a flat surface. Place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.

Place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes or until cabbage is tender. Serve.

Notes
You'll need 1 large savoy cabbage. Tip: Serve cabbage rolls with warmed tomato pasta sauce.

Source
Super Food Ideas - April 20088, Page 17
Recipe by Cathie Lonnie

More Tasty Food Recipes:       

Lamb Stuffed Vine Leaves 
Fried Meat Sambousek 
Meat Kibbeh Akras
Cracked Wheat Croquette
Herb Potato sticks with barley
Vegetables Filled with Cheese  

Fish stew recipe

Photo:Fish stew recipe

The home of Tasty Food Recipes invites you to try Fish stew recipe. Enjoy my collection of delicious food recipes and learn how to make Fish stew.

This hearty fish stew is full of flavour and healthy goodness.

Ingredients (serves 4)
1 tablespoon extra-light olive oil
4 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 x 400g cans whole peeled tomatoes
400g can cannellini beans, drained, rinsed
600g ling fillets, cut into large pieces (see note)
1/3 cup fresh coriander leaves, chopped
4 crusty wholegrain bread rolls, to serve

Method
Heat oil in a large saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute. Add turmeric. Cook, stirring, for 30 seconds. Reduce heat to low. Stir in tomatoes and 1 cup of cold water. Cover and bring to the boil. Simmer, covered, for 10 minutes.

Add beans and return to the boil. Add fish. Cover and cook for 5 minutes or until fish is cooked through.

Spoon stew into bowls and sprinkle with coriander. Serve with bread rolls.

Notes
Snapper or bream are also suitable.

Source
Super Food Ideas - August 2007, Page 57
Recipe by Veronica Cuskelly

More Tasty Food Recipes:

Salmon with herb, walnut & chilli salsa 
Shrimps with Tomato Sauce and Tamarind
Shrimp and Spinach Tart
Seafood Soup with Herbs
Angel-hair pasta with prawns, tomatoes and basil
Barbecued fish parcels

Vegetable and macaroni soup recipe

Photo:Vegetable and macaroni soup recipe

The home of Tasty Food Recipes invites you to try Vegetable and macaroni soup recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable and macaroni soup.

Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.

Ingredients (serves 6)
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, cut into 2cm pieces
1 large carrots, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
2 cups tomato passata (pasta sauce)
1 tablespoon SPLENDA® Granular
1/3 cup dried macaroni
400g can cannellini beans, rinsed, drained
1/2 cup frozen peas
1/3 cup finely shredded fresh basil leaves

Method
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.

Add passata, SPLENDA® and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.

Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.

Source
Taste.com.au - July 2010
Recipe by Liz Macri

More tasty Food Recipes:

Eggplant pasta bake 
Fast and healthy high-fibre pasta 
Pasta salad
Basil pesto pasta
Angel-hair pasta with prawns, tomatoes and basil
Gnocchi carbonara

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

Photo: Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients

1/4 cup diced seeded Anaheim chile 

1 teaspoon cumin seeds, toasted

1 teaspoon coriander seeds, toasted

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon freshly ground black peppercorns

2 garlic cloves, minced

Cooking spray

1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed

3 cups chopped onion 

1/2 cup tomato purée

2 1/2 cups water

2 3/4 cups green bell pepper, cut into 1-inch-thick strips 

2 cups cubed butternut squash

1 cup cubed carrot $

1/4 teaspoon saffron threads

1 (3-inch) cinnamon stick

2/3 cup dried apricots, cut into 1/4-inch strips

4 1/2 cups cooked couscous

1/4 cup minced fresh cilantro

Preparation

Preheat oven to 325°.

Combine first 8 ingredients.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Note:

Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.

Nutritional Information

Amount per serving

Calories: 420

Calories from fat: 13%

Fat: 5.9g

Saturated fat: 1.9g

Monounsaturated fat: 2.2g

Polyunsaturated fat: 0.8g

Protein: 31.4g

Carbohydrate: 61g

Fiber: 8.3g

Cholesterol: 73mg

Iron: 4.9mg

Sodium: 372mg

Calcium: 91mg

Garlic Chicken and Potatoes Recipe

Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered

3 tablespoons extra-virgin olive oil

1/2 teaspoon cumin seeds (optional)

Kosher salt and freshly ground pepper

4 cloves garlic, finely chopped

2 tablespoons packed light brown sugar

1 lemon (1/2 juiced, 1/2 cut into wedges)

Pinch of red pepper flakes

4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)

2 tablespoons chopped fresh cilantro or parsley

Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Broiled Chicken with Herbs Recipe

photo: Broiled Chicken with Herbs Recipe

Serves : 4  Persons

Duration : 30 Min

Ingredients:

1     Kilo     Whole Chicken

2     Tablespoons     Olive Oil

1     Tablespoon     Butter

1     Tablespoon     Oregano

1     Tablespoon     Rosemary

1     Tablespoon     Sage

1     Tablespoon     Mardakoosh

1     Tablespoon     Basil

1     Teaspoon     Salt

1     Teaspoon     Garlic Powder

1     Teaspoon     Onion Powder

1     Teaspoon     Red Pepper Flakes

1     Teaspoon     Lemon Zest

4/1     Cup     Lemon Juice

Decorated     Fresh Herbs

Preparation:

1. Butter the Chicken. Using a sharp knife cut the entire back of the chicken. Open and put on a flat surface. Press down to flatten.

2. In a large skillet heat olive oil and butter.

3. In a bowl mix oregano, rosemary, sage, mardakoosh, basil, salt, garlic powder, onion powder, pepper flakes, and lemon zest.

4. Sprinkle ½ of the spice mix onto the chicken.

5. Place chicken in skillet and using a heavy pot press down on the chicken releasing most of its juice. Leave the pot for 10 or 15 minutes until the juice evaporates and the bottom of the chicken is golden brown.

6. Using tongs flip the chicken and sprinkle the rest of the spices. Press down on the chicken again and leave for another 10 minutes.

7. Fit the middle rack in the oven. Preheat oven to 350 degrees.

8. Cook the chicken in oven for 30 minutes or until well done.

9. Remove chicken from oven and transfer to a serving plate. Cover to keep warm.

10. Put skillet on medium heat. Add lemon juice and let boil for 1 minute.

11. Spread the sauce onto the chicken. Garnish with the fresh herbs and serve.

        

Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Turkey Kefta Kebabs

2 tbsp olive oil

1 large onion, finely diced

1 large tomato, diced

2 large garlic cloves, minced

salt and pepper

1/2 tsp coriander

1/2 tsp cumin

2 tbsp chopped cilantro

1 lb ground turkey

1/4 dry white wine

pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.

In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.

In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur

1 head cauliflower

olive oil

1 clove garlic, crushed

1 tsp salt

3 tbsp tahini

2 tbsp water

1/3 cup lemon juice

powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.

In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve. 

Lamb Salona with Potato & Carrot Crust Recipe

Photo: Lamb Salona with Potato & Carrot Crust Recipe

Cuisine: Saudi

Category: Arabian Gulf

Serves: 6 persons

Difficulty: Easy

Cost: Medium

Preparation time :     15 minutes

Cooking time :     1 hour, 30 minutes 

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

2 large zucchini or 200 g, peeled and cut into thick slices

3 dried limes or 20 g

2 small green chili pepper, chopped

1 green bell pepper or 100 g, cut into thick slices

1½ bunches coriander leaves or 75 g, chopped

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.

Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.

Add Zucchinis and the reserved meat stock, and bring to boil.

Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.

Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.

From Nestle Family 

Layered Pomfret & Rice ( Kuwaiti style) Recipe - How to make Layered Pomfret & Rice

Photo: Layered Pomfret & Rice ( Kuwaiti style) Recipe

Ingredients

1 Kg Zubaidi (pomfret fish)

1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)

1 Cup olive oil

1 Tablespoon lemon juice

4 Cups water

3 Onions, medium size

1 Celery stalk, cut into chunks

1 Carrot, cut into chunks

1 Lemon, cut into slices

2 Bay leaves

2 Green peppers, cut into julienne

1/4 Cup raisins

1/2 teaspoon saffron

3 Cup stock

1 tablespoon corn oil

4 Cup basmati rice, parboiled

2 Cup yogurt

Salt and papper

Method

- Clean the fish and leave it in salted water with some flour for 30 minutes.

- Rinse and drain in a colander.

- Make slits on both sides of the fish using a sharp knife.

- In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.

- Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.

- Boil water in a large pan. Cut one onion into big chunks, add it to the water.

- Add celery, carrot, lemon and bay leaves.

- Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.

- Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.

- Add green pepper, stirring the mixture for 5 minutes.

- Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.

- Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.

- Grease a large non-stick pan with corn oil.

- In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.

- Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.

- Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.

- Let cool. Invert the pan over a large serving plate.

Layered pomfret fish and Basmati rice

Zubaidi is the national Kuwaiti fish  

Roasted Chicken Stuffed with Harees Recipe - How to Make Roasted Chicken Stuffed with Harees

Photo: Roasted Chicken Stuffed with Harees Recipe

Cuisine: Emarati

Category: Levant

Serves: 6 persons

Difficulty: Easy

Cost: Cheap

Preparation time : 15 minutes

Cooking time : 2 hours

Ingredients

 ¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips : Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f. 

Nutritional Information

Energy :     674.00 Kcal

Protein :     45.00 g

Carbohydrate :     25.00 g

Fats :     43.00 g

Kofta Stew Recipe - How to make Kofta Stew

Photo:  Kofta Stew Recipe

Cuisine: Turkish

Category: Red Meat

Serves: 5 persons

Difficulty: Easy

Cost: Cheap

Preparation time :     20 minutes

Cooking time :     35 minutes

Ingredients

500 g minced lamb

1 small onion or 70 g, chopped

2 tablespoons vegetable oil

1 medium onion or 125 g, cut into small cubes

1 medium tomato or 150 g, peeled and diced

4 tablespoons tomato paste

1 medium carrot or 150 g, cut into large cubes

1 medium potato or 300 g, cut into large cubes

1 cup frozen green peas or 160 g, thawed

2 cubes MAGGI® Chicken Bouillon

3 cups water or 750 ml

½ teaspoon ground black pepper

½ teaspoon dried mint

Preparation

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.

Add tomato paste, carrot, potato, green peas, MAGGI® Chicken Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.

Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice. 

Nutritional Information

Energy :     436.00 Kcal

Protein :     21.00 g

Carbohydrate :     24.00 g

Fats :     29.00 g  

Source: Nestle Family

  

Chicken Koftas Recipe

Photo: Chicken Koftas Recipe

Ingredients (10 persons)

1.80 kg Chicken Breast Mince

30.00 g Knorr Chicken Bouillon Powder 

400.00 g Hellmann's Standard Mayonnaise 

30.00 g Cumin

130.00 g Onion

25.00 g Coriander

10.00 g Garlic Cloves

100.00 g Lettuce

80.00 g Parsley

510.00 g Small Yellow pepper

120.00 g Breadcrumbs

1.00 kg Small tomatoes

60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.

2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.

3. Cut 5 tomato pieces into halves and put this mixture in each tomato.

4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.

5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.

Source: Unilever Food Solutions