Ingredients
4 brussels sprouts per person - with the leaves pulled off.
This recipe is for 4 people
1 onions chopped
1 cove of garlic chopped
3 Tbsp olive oil ( or butter)
1 Tbsp smoked sweet paprika
1.5 tsp orange marmalade
3 Tbsp red or white wine
pinch of salt and black pepper to taste.
Directions
Put the olive oil in a sautee pan and heat it on low heat.
Add the garlic and let it cook for 2 minutes while stirring. Then add the onion and do the same. Add the smoked paprika and stir it all around. Turn up the heat and let the mixture cook for around 10 minutes. The add the marmalade and let it melt into the onion and garlic mixture.
Add the brussels sprout leaves and stir everything together. Let the mixture cook, while stirring for around 5 - 10 minutes. Add the wine , cover the pan and put the heat on low. Stirring occasionally until the leaves have cooked and the wine has evaporated.
Take it off the heat and add the salt and pepper to taste.
RECIPE
Red Lentils with Paprika and Adjwain
(4 Servings)
Delicious red lentils! Great on their own, or as a wonderful side dish
Ingredients:
6 tbsp ghee, butter, or oil (divided into 4 tbsp/2 tbsp)
2 large onions, roughly chopped
1 three inch piece of ginger root, peeled and roughly chopped
6 cloves garlic, peeled
1 tsp adjwain
2 tbsp paprika (divided in half)
2 tbsp sweet or hot smoked paprika (divided in half)
2 cups red lentils
5 cups water
Salt to taste (about 1tsp)
Method:
- Combine onions, ginger, and garlic in food processor into large loose paste.
- Heat 4 tbsp ghee, butter, or oil in pan, just to smoke point
- Add onions, ginger, and garlic. Stir to prevent sticking but allow the paste to caramelize to a rich brown colour
- Add adjwain and half of each paprika, Stir so spices are completely coated, and cook for about one minute.
- Add lentils and five cups of water; bring to a boil and reduce to simmer. Cover ad let cook for about one hour About 45 minutes into cooking, add salt to taste. Stir occasionally while cooking.
- When lentils are completely tender, add the remaining ghee/butter/oil and paprikas.
RECIPE
Baingan (Eggplant) Chutney
Add this flavourful chutney to any meal for some extra yum!
Ingredients:
1 medium bharta baingan or large aubergine
1 tbsp chopped onion
2 garlic cloves- made into paste with ginger
1/2 piece of ginger- made into paste with garlic
1/4 tsp adjwain
1/4 tsp sanaam red chilli powder
1 tbsp oil
salt to taste
Method:
- Turn oven in to broil, position wrack to upper middle of oven.
- Wash and dry aubergine
- Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
- Roast aubergine for about 30 minutes, until the skin blisters and the inside is soft. Prick the skin with a knife, there should be no resistance
- Remove from oven, cool.
- Peel off the skin, and finely chop the flesh
- Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
- Add the onion, garlic-ginger paste and sauce until onions are translucent
- Add kashmiri chill powder and stir
- Salute on low heat for 5 minutes
- Serve warm
Peaches and pineapples are both delicious when grilled.
The pineapple should be sliced and cored and then you can add whatever spices you want! You can even grill them plain and enjoy them as an accompaniment to chicken or pork or fish. They are also good on skewers. I find a sprinkle of chili powder or curry is delectable.
Peaches can be halved or sliced and put on skewers. You can try them plain or with honey and garam masala. Some people enjoy them with a pinch of sanaam chili powder or chili flakes to balance the sweetness of the fruit.
If you are a seafood lover, you will definitely fall in love with this dish!
Ingredients
Shrimp Stock
1 pound of shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 tsp ground black peppercorns
1 tbsp dried basil
2 tsp dried thyme
1/2 tsp cayenne pepper
1/2 tbsp ground white pepper
1/2 tsp ground black peppercorns
1 1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 tsp salt
3/4 cup vegetable oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 tsp minced garlic
3 tsp gumbo filé powder
2 tsp hot pepper sauce
1 1/2 cups tomato sauce
1 pint shucked oysters
Directions
Preheat oven to 375F.
Shell and devein the shrimp, reserve the shells.
Place shrimp in a covered bowl and refrigerate.
Place shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges.
Turn off the oven.
Make the stock: In a 8 quart stock pot, put water, carrots, onions and celery. Add bay leaves, garlic, parsley, whole cloves, 1 tsp ground black peppercorns, dried basil and thyme. Add shrimp shells. Bring the stock slowly to a boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, adding more water as needed.
Remove stock from heat and strain.
Press liquid from the shells and vegetables, then discard them.
Return liquid to heat and reduce stock to 2 or 3 quarts, or to your desired quantity (you will need 7 cups for this recipe).
If clarity is desired, strain the stock through some cheesecloth.
In a small bowl, co,mine the cayenne, ground white pepper, ground black peppercorns, paprika, thyme, oregano, bay leaf, salt and set aside.
In a heavy pot ( 5 quart or larger) heat oil over medium heat, warming the pot first.
Add onions, celery and green pepper.
Turn heat to high.
Stirring frequently, add minced garlic, file powder, hot pepper sauce, and pepper-herb mixture.
Cook for 5 minutes, stirring constantly.
Add tomato sauce and stir as it reduces over high heat.
Add 7 cups of stock and bring to a boil.
Reduce heat and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters and crabmeat.
Cover and wait 5 minutes.
Turn off heat and let stand for 10 minutes.
Serve over rice.
Makes 8 servings.
Three delicious recipes to try!
HERBES DE PROVENCE- PORK ROAST
Ingredients
1 small rolled pork roast, about 2lbs
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tbsp olive oil
1tbsp herbes de Provence
1 1/2 cups tomato puree
Salt and pepper
Directions
Cut the strings, unroll the pork roast and flatten.
Set aside.
Saute the onion and garlic in the olive oil until soft.
Add the herbs, tomato puree, salt and pepper.
Bring to a boil and simmer for 30-40 minutes.
Allow to cool completely until stone cold.
Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.
Preheat the oven to 300º and roast pork for 1 1/2- 2 hours.
HERBS DE PROVENCE- POTATO CHIPS
Ingredients
2 tbsp garlic olive oil
3 Russet Potatoes cut into 1/4 inch thick
Large Bowl of cold water
1 1/2 tbsp herbes de Provence
Salt & pepper
Directions
Thinly slice your potatoes.
Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged.
Let them sit in the water for about 20 minutes.
Drain, and place them on a large towel, making sure you pat them dry.
Add the potatoes to a large bowl, adding oil, salt and herbs de provence.
Toss the potatoes and coat evenly with the seasoning.
Oil a baking sheet.
Place the sliced potatoes in one layer on the sheet.
Place in the 400º preheated oven and cook for about 25 minutes until they are a nice golden brown, DO NOT overcook, as they will get bitter.
Toss with salt and pepper.
Serve warm or cold.
HERBES DE PROVENCE-BAKED SOLE
Ingredients
4 whole sole
1 cup of cherry tomatoes in halves
4 cloves of peeled garlic
1 tbsp of heroes de Provence
1 cup of fresh chives
1 cup of diced black olives
1 tbsp balsamic vinegar
2 lemons
Salt and pepper
Fresh parsley
Directions
With a sharp knife, score across each fish down to the bone at 1 inch intervals on both sides.
Preheat the oven to 400ºF.
In a bowl add the tomatoes and zest and juice of 1 lemon.
Spread it over the bottom of a large roasting tray.
Use one that will fit all 4 fish.
Place the fish on top mix of olives, parsley, juice and zest of the second lemon and olive oil.
Top the fish with the mixture.
Cook in the pre-heated oven for 12 to 15 minutes, depending on the size of the fish.
When done, the flesh will easily pull away from the bone.
Once cooked, remove the fish from the oven and allow them to rest 3 or 4 minutes.
Two wonderful dishes to try!
SPICY EHTIOPIAN CHICKEN STEW, Doro Wot
Ingredients
4 tbsp nit'r qibe (or unsalted butter)
2 large onions, chopped
1 tbsp garlic, chopped
1 inch fresh ginger, chopped
1 1/2 tbsp Berbere
4 chicken legs (2.5 lbs)
Sea salt
4 hard boiled eggs
Directions
Heat the butter over medium heat and add onions.
Cook until caramelized (about 25 minutes).
Add garlic and ginger, cook until soft.
Add Berbere and 2 cups of water- stir to blend.
Season the chicken with salt and nestle the pieces in the skillet.
Reduce the heat and simmer until chicken is cooked (about 40 minutes).
Uncover skillet and raise heat to medium-high.
Simmer to reduce liquid (5 minutes).
Add eggs and cook for 5 minutes.
Add salt and more Berbere to taste.
Serve with flat bread or rice or quinoa.
SPICED ETHIOPIAN BUTTER, Nit'r Qibe
Ingredients
1 lb butter
4-5 cloves garlic
1 small onion-chopped
1 Tbsp grated ginger
1 1/2 tsp ground black pepper
1/2 tsp turmeric
Directions
Place all the ingredients in a saucepan over medium-low heat.
As foam rises to the top, skim off with a spoon.
Don't let it boil.
Continue simmering gently until there is no more foam- 30 inures.
It is done when the butter is clear on top and the solids sink to the bottom.
Remove from heat.
Strain through cheesecloth and discard the solids.
Let the butter cool slightly and pour it into a jar or container.
Store, tightly covered for a couple of months in the refrigerator.
If you want a healthy dose of fish, this dish is for you! Incredibly delicious. Perfect dinner option for the family. The following recipe serves 4 people.
Ingredients
1 tsp green peppercorns
1 tsp juniper berries
1 tsp salt
4 salmon steaks or fillets, skinned
1 oz unsalted butter
8 tbsp dry vermouth
3 tbsp full cream (whipping cream)
Directions
Crush together the green peppercorns, juniper berries and salt using a mortar and pestle.
Sprinkle over the salmon and press firmly to adhere.
Melt the butter in a frying pan over medium heat and fry the seasoned fish for about 10 minutes for steaks, a little less for salmon fillets, turning once.
Lift the salmon to a warm serving dish. Keep warm.
Deglaze the pan with the vermouth and let bubble for 2-3 minutes until syrupy.
Stir in the cream and let bubble for 2 minutes.
Spoon the sauce over the salmon and serve immediately.
Serves 4.
This delightful meal is not only tasty but very filling. Perfect for any occasion. The following recipe serves 2-4 people.
Ingredients
2 heads of garlic, top third cut off
6 tbsp olive oil, divided
1 3-4 pound chicken, cut in half lengthwise, backbone removed (spatchcocked)
1/4 cup Za'Atar
1 1/2 tsp lemon zest and 3 tbsp fresh lemon juice
1 tsp Rosemary, crumbled
1 small Serrano chile, seeded and minced
2 tsp Marjoram
Kosher salt and freshly ground black peppercorns
Cumin Aioli ( recipe follows)
Directions
Preheat oven to 400F.
Put garlic on a large sheet of foil.
Drizzle with 1 tbsp olive oil and wrap tightly with foil.
Roast until tender and golden brown, about 45-50 minutes.
Let cool.
Place chicken in a 13x9x2" glass baking dish.
Sprinkle 2 1/2 tablespoons Za'Atar over chicken.
Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.
Add 4 tablespoons oil, lemon zest and juice, Rosemary, Serrano chile and Marjoram; whisk to blend.
Pour over chicken; turn to coat.
Cover; chill overnight.
Season chicken with salt and pepper; let stand at room temperature for 30 minutes.
Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Brush grill rack with remaining 1 tbsp oil.
Grill chicken, turning occasionally, until skin is crisp and browned and an instant read thermometer inserted into the deepest part of the thigh without touching bone reads 160F, about 35 minutes.
Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tbsp Za'atar and let rest for 10 minutes.
Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.
Serves 2-4.
Delicious Ice Pops. Great for any gathering. A cold treat, delicious even in the cold months! The following recipe makes 6 ice pops.
Ingredients
1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup Rose Water
1 1/2 tsp freshly squeezed lemon juice
About 30 red rosebud petals, rinsed
Directions
In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice.
Fill ice pop moulds about 1/3 full.
Drop two or three rose petals into each mould and freeze until set, about 30 minutes.
Fill the moulds another third of the way full and drop 2 or three more rose petals into each mould.
Insert sticks.
Freeze until set, about 30 minutes.
Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mould.
Freeze until set, at least 8 hours or up to 1 week.
3. To unmould the ices, run hot water over the outsides of the moulds for a few seconds, then gently pull the sticks.
Note: You will need to let the Prosecco get flat in the refrigerator prior to making the ices. If you are in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.
Autumn Pumpkin Pie is always a delicious dessert for any dinner this fall! Enjoyable for everyone at the table.
1 pie serves 8 people.
Ingredients
2 pie crusts
2 ½ cups of pumpkin purée
1 tsp of Mixed Spice
2 cups of whipping cream
2 eggs
2 egg yolks
2 cups brown sugar
Directions
Pre bake the pie crusts with pastry weights and parchment paper (or as instructed on the box ) for 10 minutes in a pre heated 400º oven.
Remove the paper and weights.
Meanwhile, beat the eggs together with the sugar.
Mix in the pumpkin purée, Mixed Spice, and 1 cup of the cream.
Blend everything together.
Pour the pumpkin mix into the pie shells and lower the temperature to 350º.
Bake for 1 hour and then set aside to cool.
Whip the remaining 1 cup of cream to serve with the pie.
