Braised Lamb with Pomegranates and Chestnuts (Nar Govurmasi)
Note: Typically, saffron infusion is added to jazz up the flavor of the dish, but if not available, use a generous pinch of turmeric powder instead (no need to dissolve in water).
- 2 pounds (900g) boneless or bone-in lamb (such as breast, shoulder or leg), cut into medium size serving pieces (substitute with veal)
- 6 tablespoons unsalted butter
- 1 large onion, peeled, cut into half lengthwise, then thinly sliced crosswise
- 4 cups blanched and shelled chestnuts
- salt, to taste
- ground black pepper, to taste
- 1/8 teaspoon saffron threads
- 2 tablespoons water
- 2 cups pomegranate seeds (preferably a tangy variety)
Directions: Put the meat in a medium saucepan and fill it with water, enough to just cover the meat. Bring to a boil, then reduce the heat to medium and cook until the meat is no more pink inside, about 20 minutes. During that time, with a slotted spoon, skim off the froth that may surface to top. Strain the meat through a fine-mesh strainer, reserving the broth (you will need some of it later). Put the meat on a separate plate.
Meanwhile, heat the butter in a medium saute pan over medium heat. Add the onions and saute until light golden, about 10 minutes. Add the meat to the onion and cook together, stirring frequently, about 20 minutes (the onions will almost melt down).
Add the chestnuts to the meat. Using a mortar and pestle, powder saffron threads (you should obtain about a pinch of powder), then dissolve the powder in 2 tablespoons hot water. Add the saffron-water along with 1 cup reserved broth to the pan with the meat. Season with salt and pepper, to taste.
Cover and cook stirring occasionally (too much stirring may break the chestnuts) for about 30 minutes, or until the meat is fully cooked and the chestnuts are tender (they must hold their shape). If you are going to serve immediately, add the pomegranate seeds, cover and simmer over for 5 more minutes. If you are going to serve later, add the pomegranates just before serving and cook briefly. Transfer to a serving bowl and serve with bread or as a topping to rice pilaf. Nush Olsun! Enjoy! Serves 4.
- 2 cups of rice
- 3 T oil
- 4 cups beans
- 2 T margarine
- 1.5 cups water or meat broth
- 1 teaspoon flour
- 2 tablespoons lemon juice
- 1 bunch of dill
Preparation: Boil a lot of water (about8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot , Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve.
Sarımsaqla göy lobya – Green beans with garlic
- 400 g/1 lb green beans (runner beans or French beans)
- 25 g/1 oz garlic
- 2 tbsp vegetable oil
- 75 g/3 oz grape vinegar
- a few sprigs of dill
- a few spoonfuls of plain yoghurt (optional)
Preparation: Cook the green beans in salted water for 6 to 10 minutes. Strain and set aside to cool. When chilled, add the crushed garlic, vinegar and vegetable and mix thoroughly. leave for 2 to 4 hours for the flavours to penetrate the beans. Sprinkle with finely chopped dill. Serve with plain yoghurt (optional).
- 2 pounds veal
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 4 cups bread crumbs
- 1/8 cup oil for frying
Directions: Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
- 1 onion, chopped
- 2 tablespoons chopped fresh parsley
- 2 teaspoons butter
- 1/2 (1 pound) loaf white bread, toasted and cut into cubes
- 2 eggs, beaten
- 1 cup milk
- salt and pepper to taste
Directions: Butter one 9×11 inch baking dish. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour. Firmly press mixture into baking dish; tightly cover with aluminum foil. Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Green Cabbage and Apple Sauté
- 3 lbs head green cabbage, halved cored and coarsely shredded (12 cups)
- 1 cup riesling wine
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons sugar
- 1/4 cup extra virgin olive oil
- 1 large onion, thinly sliced
- 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
- salt & freshly ground black pepper
- In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
- In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
also including the islands of: Ashmore, Cartier, Christmas, Cocos (Keeling), Coral Sea, Northern Mariana, and Tuvalu
(recipes borrowed from the cooks at: http://australian-food-recipes.epicurean.com and www.allrecipes.com)
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Directions: In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Bloomin’ Onion Recipe
- 1 Sweet onion
- 1 Eggs
- 1 tb Milk
- 2 tb Flour
- 1 cup Cracker crumbs, crushed
- Russian dressing
Select a well-rounded onion. Peel outer skin but leave root intact, cutting off any hanging roots. With ordinary paring knife, core out top third of center. Angle knife for best results. Divide onion into four sections, by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2-inch away. Cut each section twice again. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or “petals,” will begin to open.
Remove onion from hot water and immerse in ice water, which will further the opening. Drain well by turning upside down on a paper towel.
Put flour into paper bag (season with any seasonings you’d like–Cajun, cayenne, plain ol’ s&p, etc), add onion and shake gently to coat with flour. Beat egg and milk; roll floured onion in egg. Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying to set the coating.
Heat oil to 375-380 degrees. If oil isn’t hot enough, it will be greasy and the batter may not stick. If oil is too hot, outside will burn before inside is cooked. Place onion petal-side DOWN in HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes.
Cooked onion can be kept for a time in a warm oven. Serve with sauce made of Russian dressing and horseradish.
- 2 Tbs. sliced onion
- 2 cups tomatoes, chopped into1/4″ cubes
- 2 Serrano chilies, finely chopped
- 2 Tbs. Cilantro, finely chopped
- 1 tsp. sugar (more sugar may be added if tomatoes are acidic)
- 1/4 cup Mexican beer
- 2 tsp. salt
- Juice of 2 limes
Directions: Combine all ingredients and mix well. Let sit in refrigerator for at least 30 min. before serving Oh, feel free to consume the rest of the beer while waiting!
Antillean-Style grilled Swordfish or Shark
- 1-8 ounce can Del Monte unsweetened pineapple slices, juice reserved
- 4-4 ounce fish steaks, each about 3/4″ thick
- 8-1/4″ slices peeled sweet potato or yam
- 4-1/2″ slices purple onion
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 teaspoons vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon grated fresh lime rind
- 1/2 teaspoon Tabasco, or to taste
Directions: Arrange pineapple slices on bottom of large shallow baking dish. Place fish steaks on top of pineapple. In bowl, mix together sweet potato and onion slices. Place on top of fish steaks. In small bowl, stir together 2 teaspoons reserved pineapple juice, lime juice, vegetable oil, sugar, grated rind and tabasco. Pour over pineapple, fish and vegetables, coating well. Cover and chill for at least 1 hour. Prepare grill and brush grill rack with vegetable oil. Place fish and onion slices on rack. Cook, covered, 4 minutes each side or until fish is done basting occasionally with reserved marinade in baking dish. Remove to warm platter. Place pineapple and sweet potato slices on grill. Cook, covered, 2 minutes each side, basting occasionally with reserved marinade. Add decoratively to platter. Serve immediately.
Baked fish (Epvatz Tsoug)
- 2 lbs. Haddock fish (or your choice)
- 2 green peppers, sliced
- 2 onions, sliced
- 1 clove garlic, minced
- 2 tbsp. lemon juice
- salt, pepper to taste
- 2 tsp. curry powder
- ¼ cup olive oil (or subst.)
- ½ cup parsley, chopped fine
- 1 qt. canned or fresh tomatoes
Wash fish and lightly salt and pepper. Lay out in baking pan. (preferably Corning Ware roaster) Put aside for a few minutes until you cook your sauce.
Put oil in saucepan. Sauté garlic, onions, peppers until transparent. Add crushed tomatoes. (Blend if you have a blender). Salt and pepper to taste. Add lemon juice, curry powder and cook for about 10 minutes. Add parsley, cook another minute and pour over washed fish. Bake at 350o until the fish draws most of the sauce. Serve with rice pilaf. Serves 4
- 4 pkgs. artichokes, frozen
- 2 lge. onions, sliced very thin
- 1 tsp. dried dill
- 1 tsp. parsley
- 1 lge. can tomato sauce
- ½ cup water
- 2 tbsp. lemon juice
- salt, pepper to taste
Cook onions in water until soft, 5 to 10 minutes. Add remaining ingredients except artichokes. Simmer for 15 to 20 minutes. Add artichokes and cook until tender. This may be served as an appetizer. Serves 6-8
Armenian Chickpea Salad
- 1 16-oz. can of chickpeas (also known as garbanzos)
- three green onions, chopped
- juice of 1/2 medium lemon
- 1/2 bunch chopped parsley
- 2 Tbsp. olive oil
- salt and pepper to taste
- 1/4 tsp. paprika
Directions: Rinse and drain the chickpeas. Add parsley and onions. Add paprika. Season with salt and pepper to taste. Squeeze in the lemon juice. Add the oil. Toss and serve chilled. Add fresh chopped garlic for a bit more bite!
Black Beans a la Olla
- 2 tablespoons olive oil
- 2 large onions, diced
- 6 cloves garlic, chopped
- 1 (19 ounce) can black beans, rinsed and drained
- 1 (16 ounce) can tomato sauce
- 2 tomatoes, diced
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Directions: Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
Springtime Hearts of Palm Salad–Ensalada de Palmitos de Primavera
- 1 head of lettuce, leaves washed an torn (I used green-leaf lettuce here)
- 1 tomato, sliced into wedges
- 1 rib of celery, sliced into pieces cross-wise
- 1 can hearts of palm, drained
- 1 can cut or sliced beets, drained
- 1 hard-boiled egg, shelled and sliced
- salt, to taste
- pepper, to taste
- 1 teaspoon dijon mustard
- 1 tablespoon red-wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper
- 1/4 cup olive oil
Directions: Hard boil the egg before anything else. To make the dressing, combine all the ingredients in a jar with a tight-fitting lid and shake to combine. In the bowl of your choice, place the lettuce. Add about half of the dressing and toss until the lettuce leaves are klightly coated. Layer the egg slices, then a ring of celery slices, a ring of hearts of palm slices, finishing with the beets in the center. Add the tomatoes fanning around the beets.
Empanadas de Polllo, Puerro, y Pimiento – Chicken, Leek and Pepper Empanadas
- 12 tapas or discos for empanadas, either store-bought (available at Latin Markets) or homemade
- 1 hard-boiled egg
- 1 chicken breast
- 2 onions
- 3 tablespoons cooking oil
- 2 leeks
- 1 green bell pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon oregano
- salt, to taste
- pepper, to taste
- 1 egg, lightly beaten, for painting
Hard-boil the egg. Preheat the oven to 375 degrees Fahrenheit. Bring 3 cups of water to a boil in a medium saucepan, and add the chicken breast, one onion, chopped very coarse, and a handful of coarse salt. Let poach until the chicken has cooked through, about 20 minutes or so–check the inside of the chicken to be sure it is not pink and has cooked thoroughly. Alternatively, use leftover cooked chicken, like from a rotisserie chicken. Remove the chicken breast to a cutting board and discard the onion and water. Let cool slightly.
Meanwhile, heat the oil in a skillet over medium-high heat. Chop the onion into medium dice, and add it to the skillet. Chop the leek, (white part only) and add it to the skillet, as well. Let cook for about 10 minutes, lowering the heat slightly if needed, until the leek and onion mixture has softened and become translucent. Meanwhile, shred or cut the chicken into bite-sized pieces. Add the chicken to the skillet, and the crushed red pepper, salt, pepper, and oregano. Stir well to combine. Peel your hard-boiled egg, if you haven’t already.
Set the empanada shells out on the counter to assemble. Lightly flour a baking sheet. Also have the slightly beaten egg in a glass, and a small glass of water. Place a heaping tablespoon of filling in the center of the empanada shell. Slice a sliver of hard-boiled egg and put it on top of the filling.
Moisten the edge on the top half of the shell with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down. The empanada should have a half-moon shape.
Use the palms of the hands to pack the filling firmly in the center. Next, fold the edges with the Repulgue: using your fingertip, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Go around the edge of the empanada and you’ll get a spiral pattern. You can also use a fork-seal, instead.
Paint the top of each sealed empanada with the beaten egg so that when they bake, they have a shiny, golden shell. Place the finished empanadas on the baking sheets. Put the empanadas in to bake for 12 to 15 minutes-they should be sizzling and very golden brown on top. Take out and eat very carefully while hot!
Grilled Red Snapper with Citrus Souscaille
For the spice paste:
- 1 small onion, peeled and roughly chopped
- 1 small spring onion, roughly chopped
- 1 clove garlic
- 1/2 Scotch bonnet chilli, seeds and stems removed
- 2 tsp thyme, leaves only
- 2 tsp marjoram leaves
- 2 tsp chopped flat leaf parsley
- 1 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- small pinch ground cloves
- pinch coarsely ground black peppercorns
For the citrus souscaille:
- 1 tbsp spices, paste (see above)
- 1-2 lime, juice only
- 1 tsp caster sugar
- 1 tbsp chopped parsley, or Caribbean celery leaves
- 1 tbsp chopped coriander
- 1 tbsp olive oil
For the fish:
- 2 limes, grated zest and juice, plus an extra squeeze of juice
- 2 cloves garlic
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp chopped coriander, or Caribbean celery leaves
- 4 x 175 g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined
- 1 tsp Madras curry powder
- 2 tbsp olive oil
- 200 g cherry tomatoes, halved
- 1 tsp butter
1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
- 3 Carrots
- 1 Pineapple
- 1 Green Pepper
- 8 oz. Olive Oil
- 1/2 HD. Cilantro
- 1/2 HD. Parsley
- 3 Mangoes
- 1 Red Pepper
- 2 Sprig Garlic
- 2 TBL. Sugar
- 1/2 Hd. Fresh Basil
- 1 LB. Butter
- 8 Plantains
Directions: Peel and Julienne Carrots, Mangoes, Pineapple, and Green and Red Peppers and Garlic. Heat Pot. Add 3 Tbs. Olive Oil, Carrots, Mangoes & Pineapple. Add Peppers, Garlic, Salt & Pepper to taste. Sautee for 3 Minutes.
Sauce: Blend Cilantro, Parsley, 4 Tbs. Olive Oil, Basil, Sugar, Salt & pepper to taste. Butterfly Plantains. Add all ingredients to the plantains, roll in a plastic wrap, put in hot water for ten minutes.
- 4 large bananas, peeled
- ½ cups brown sugar
- 3 tablespoons lime juice
- ½ cups light rum
- 1 teaspoon ground allspice
- some butter
Instructions: Split the bananas lengthwise, then in half across. Arrange in a well-buttered baking dish. Sprinkle with the sugar, lime juice, ¼ cup of the rum and the allspice. Dot with butter. Bake in a 350 oven for 30 minutes, basting two or three times during cooking. Just before serving, heat the remaining ¼ cup of rum and pour over the bananas, and set aflame.
Spicy Tuna “Tarts” with Stuffed Tomatoes
- 2 teaspoons wasabi paste
- 5 tablespoons extra-virgin olive oil
- 2 (8-ounce, 1-inch-thick) tuna steaks
- 4 medium tomatoes
- 1 3/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pita breads, preferably whole-wheat
- 2 tablespoons Asian (toasted) sesame oil
- 1 (1-inch) piece fresh ginger, peeled and finely julienned
- 2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned
- 2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned
- 2 stalks celery, cut crosswise into 2-inch pieces and julienned
- 4 cups (loosely packed) baby arugula (about 4 ounces)
Preparation: In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours. Preheat oven to 350°F.
Cut thin slice from stem end of each tomato and set tops aside. Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain. Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.
In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.
In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.
In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper.
Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each “tart.” Serve immediately.
- 3 Cups Flour
- ¼ Cup Cornmeal
- 2 Tablespoons Baking Powder
- 1 Tablespoon Salt
- 3 Tablespoons Sugar
- 1 Tablespoon Margarine
- 2 Tablespoons Vegetable Oil
- 1-1/2 Cups Water
- 1/3 Cup Frying Oil for Cooking
Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.
Grilled Prawns With Raw Sauce (Camaro Grelhado com Mohlo Cru)
- 1 lb prawns
- 2 garlic cloves, crushed
- 1/2 cup green onion, including tops, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 4 tablespoons wine vinegar
- 4 tablespoons water
Make the sauce by combining all the ingredients (except the prawns!) and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.
Papaya With Port Wine
- 1 papaya
- 1 lime
- 4 tablespoons port wine or 4 tablespoons madeira wine
Slice the papaya into 12 slices. Slice the lime into quarters. Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each. Sprinkle port wine over the top of each plate, or serve it on the side.
Arroz Verde (Green Rice)
- 2 tbsp olive oil
- 400g (just over a cup and a half) white rice
- 1 large onion, minced
- 1 medium green pepper, de-seeded and finely chopped
- 3 garlic cloves, minced
- 50g chopped coriander leaves
- 1 tsp salt
- 1/4 tsp pepper
- 900ml (just over a cup and a half) chicken broth
Heat the olive oil in a deep pan, add the rice and stir to make sure every grain is coated with oil. Then add the onion, green pepper, garlic and coriander. Season with salt and pepper then stir to mix thoroughly and cook until the onions are translucent. Add the chicken broth, stir to mix and bring to a boil. Cover, reduce to a simmer and cook for 25 minutes or until the rice is done.
- 60ml (about 4 tablespoons) lemon juice
- 4 tsp olive oil
- 1/2 tsp salt
- 2 fennel bulbs
- 50g grated parmesan cheese
Whisk together the lemon juice, oil, 2 tbsp water and a pinch of salt. Meanwhile trim the fennel and slice thinly. Reserve about 50g of the fronds, trim very finely and add to the dressing. Mix together the fennel and dressing in a bowl, sprinkle with the parmesan and serve.
- Savoy or green cabbage
- 10 thick slices of salt pork or bacon, diced
- 2 lbs. potatoes, peeled
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, peeled and minced
Directions: Boil the cabbage and potato until well done and very tender. Mash both ingredients together with a potato masher. Season to taste with salt, and set aside. In a frying pan, lightly brown salt pork or bacon on both sides, drain on kitchen roll and set aside. Fry garlic, in olive oil until soft, 2-3 minutes; then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky; Stir in the bacon or salt pork. Drop the mixture into hot oil by large spoonfuls, pat into smooth patties with a spatula and fry until browned on both sides, or mound onto a serving platter without frying and garnish with any leftover bacon.
Catalan Spinach Salad
- 2 bunches of spinach, chopped and blanched
- 2 Tbsp olive oil
- 1 garlic clove, sliced
- 1/3 cup raisins
- 1/3 cup pine nuts (I used slivered almonds)
Directions: Wash, chop, and blanch the spinach. Warm the oil and garlic in a pan until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump. Place spinach in a bowl and top with the raisin/garlic/nut mixture. Serves 4
Honeydew Melon with Caramelia Sauce
- 1 Medium honeydew melon, peeled, de-seeded and cut into 2cm cubes
- 4 tbsp Sugar
- 2 tbsp unsalted butter
- 120ml (just under a half cup) White or red wine
- 1 tbsp runny honey
- The juice of half an orange
- The juice of half a lemon
- vanilla ice cream
In a large frying pan, cook the sugar until it melts then add the honeydew melon and stir to coat in the sugar before adding the remainder of the ingredients. Continue cooking until the sauce begins to thicken and bubble then serve immediately with vanilla ice cream.
Bread with Tomatoes (Pan con Tomate)
- 4 thick slices of good, crusty, bread
- 4 garlic cloves, peeled
- 2 large, very ripe, tomatoes
- extra-virgin olive oil
- sea salt
- 4 slices Serrano ham
Method: Toast the bread, then rub it all over with the garlic. Halve the tomatoes then rub one half over the top of each piece of toast, squeezing them to get the pulp out. Season with salt, drizzle a little olive oil over the top, add the Serrano ham and serve.
Poisson Cru, or E’ia Ota (Tahitian lime-marinated tuna)
- Highest-quality ahi tuna, cut into 1/2-inch cubes — 1 1/2 pounds
- Lime juice — 1/2 cup
- Coconut milk — 1/4 cup
- Cucumber, peeled, seeded, cut into 1/2-inch cubes — 1 small
- Tomato, seeded and diced — 1
- Scallions, chopped — 3 or 4
- Kosher or sea salt — big pinch
- Fresh ground pepper — pinch
Method: Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 or 20 minutes. Drain excess liquid and adjust seasoning. Garnish with some freshly chopped scallions and serve in a decorate bowl or large clam shell.
Variations: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked “sushi grade” in the market. Use other fish — halibut, snapper, swordfish — if you like.
Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic. Sometimes a pinch of sugar is added to take the edge off the acidity.
Samoan Vegetarian Ceviche
- 1 green coconut
- 2 pink grapefruit
- 2 limes
- 3 shallots finely sliced
- 2 radishes sliced
- Baby coriander
- Chopped chives
- Celery stalks, finely sliced
- Cucumber, finely sliced
Method: Crack the coconut open, reserved some juice for the dressing, use a spoon and scoop out the flesh. Place flesh with the citrus in a bowl, add shallots, cucumber, celery and dressing, let stand for 5 min to marinade, add herbs adjust seasoning and serve garnish and coriander.
- 200ml (just under a cup) coconut juice
- 100ml (just under a half cup) grapefruit juice
- Lime juice
- Coconut vinegar
- 200ml (just under a cup) coconut oil or olive oil
- Salt to taste
Method for dressing: Mix juices with the vinegar, whisk in oil then season with sugar and salt.
- 3 1/2 cups all-purpose flour
- 1 1/3 cups white sugar
- 2 teaspoons baking powder
- 2 very ripe bananas, mashed
- 1 tablespoon vanilla extract
- 1 1/2 cups water
- 6 cups vegetable oil for frying
Directions: Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
Chicken with Olives Tagine (Djej bil Zitoon)
- 3 chicken legs and 3 chicken thighs, with skin still attached
- 1 cup ripe or midway olives (Greek Kalamatas, Italian Gaetas are the favorites, but you can even use Spanish Manzanilla olives)
- 1 medium sweet onion, quartered and sliced
- 2 tbsp S’men, butter or vegetable oil
- 4 small sprigs each of cilantro and parsley, tied together with a string
- 1/2 a lemon
- 1/2 cup water
For the Chicken Marinade:
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1 inch fresh ginger, finely grated
- A pinch of saffron
- A pinch of freshly ground cinnamon
- 1/2 sweet onion, roughly diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
The day before, put all the marinade ingredients in a food processor and blend to a paste. Pour it over the chicken and marinate overnight. Refrigerate, covered. If you forget to do this step the day before, a minimum of one hour would work too, though the longer the marinating time the better the flavor of your chicken will be.
The next day, place the chicken thighs and legs, along with its marinade, the S’men, butter or oil, and the sliced onion in a tagine or a casserole. Add the water and the bouquet of herbs nestled in a corner. Bring to a boil, cover, and simmer on a medium-low heat 35 minutes, turning the chicken often in the sauce.
If using the kalamatas or Gaetas olives, just rinse them to get rid of the excess brine and set aside. If using Manzanilla olives, which come often stuffed with pimento, remove the pimento with a toothpick and blanch the olives three times, adding a teaspoon of sugar to the third blanching. Set aside. Serves 4
After thirty five minutes of cooking, add the olives to the chicken. Add water, if necessary. Continue cooking 10 minutes.
Preheat the oven at 375F (180C).
Discard the herb bouquet and transfer the chicken pieces, along with the sauce and the olives, to an ovenproof dish, if necessary. Continue cooking the chicken until nicely browned on the surface, about 10 minutes, depending on your oven.
Transfer the chicken to a serving dish and spoon the olives and sauce around them. Drizzle a few drop of 1/2 a lemon on the sauce, depending on your taste. Scatter some chopped parsley on top and serve at once with plenty of bread.
Caraway Spiced Carrot Salad
- 2 garlic cloves, minced
- 1 tsp freshly ground caraway seeds
- 3 tbsp olive oil
- 3 tbsp chopped flat leaf parsley
- 2 tsp fresh lemon juice
- 2 pounds carrots, peeled and cut diagonally
Steam the carrots until tender but still retain their shape. When the carrots are cooked, carefully remove the steaming basket and set aside. Meanwhile, heat 1 tbsp of olive oil in a small sauté pan. Add the garlic, ground caraway and parsley. Cook for one minutes stirring constantly until fragrant. Remove the pan from the heat. Add the hot carrots to the herb mixture and toss. Add the remaining 2 tbsp of olive oil and lemon juice and toss again. Transfer to a plate and leave to infuse for at least an hour. Enjoy the salad at room temperature.
Sautéed Kale with Cumin and Smoked Paprika
- 1 bunch Kale (about 1 pound/500g)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic
- 1 cup/250ml parsley sprigs, tightly packed
- 1/2 cup/ 125ml fresh coriander, tightly packed
- 1 tsp freshly ground cumin
- 1/4 tsp smoked paprika
- 1 tbsp plain yogurt
- Salt, black pepper
- lemon wedges
- Oil cured black olives
Strip the kale leaves off their stems and cut away the tough midribs of any large leaves. Chop finely and wash in plenty of water. Drain well. Chop and pound the parsley, coriander, garlic and 1/4 tsp salt to a paste in a mortar or a food processor. Heat a large sauté pan and add olive oil and the chopped onion. Cook until translucent, about 5 minutes. Add the herb paste. Cook 2 minutes stirring and without burning, then add the kale, cumin and smoked paprika, stir to combine, and cover the pan. Cook for 15 minutes, or until the greens are tender. When they are tender, remove the lid and allow any excess water to evaporate. Turn off the heat and stir in the yogurt. Serve with bread, cured black olives, or any of your favorite olives, and wedges of lemon to squeeze to taste.
Chicken or Veal with Walnuts (Albanian Name: Gjellë me Arra)
- 2 tablespoons flour
- 15 finely crushed shelled walnuts
- 2 beaten egg yokes
- 1 minced garlic clove
- 1/4 lb. sticks butter
- 2-3 lbs of Veal or Chicken meat cut up in 1″ cubes
Cooking Instructions: Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and sauté over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and sauté until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Enjoy it. Servings: 4
Tirana Furghes with Peppers (Albanian Name: Fergesë e Tiranës me speca)
- Green or Red Peppers, half- pound
- Red Tomatoes, one pound
- Salted Cottage Cheese or Greek Feta Cheese, half-pound
- Flour, one tablespoon
- Butter, one quarter-pound stick
- Virgin Olive Oil, 3 tablespoons
- Add Salt, Black Pepper, and Chili Pepper to your taste
Cooking Instructions: Peel the skin off the tomatoes and peppers. Sauté them in a saucepan for 5-7 minutes only in the olive oil and then set them aside to cool down for 15 minutes. Dice them the way you like. In another saucepan, melt the butter. Add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together and place them in saucepan. Put saucepan in a preheated 350 oven for 15 minutes. Take out and serve immediately.
Roasted Eggplant Spread with Garlic Yogurt
- 1 eggplant, peeled, cut into 1/3- inch slices
- 1 red bell pepper, stemmed, seeded, thinly sliced
- 2 tbsp. olive oil
- 2 large cloves garlic, peeled, chopped
- 1 1/2 tsp. ground turmeric
- ¼ cup tomato sauce
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground paprika
- 1 1/2 tsp. Kosher salt
- ¾ tsp. ground black pepper
- 1/2 cup vegetable broth
- Yogurt sauce (recipe below)
Preheat oven to 350 degrees.
Heat the oil in a sauté pan over medium-low heat. Add the garlic and turmeric, turn the heat to low and sauté for a few minutes. Don’t let the garlic burn. Add the tomato sauce, coriander, paprika, salt, pepper and broth. Stir, turn up the heat and bring to a boil. Turn down heat to a simmer and cook for 5 minutes. Layer the eggplant and pepper slices in a 9×13 inch roasting pan. Pour the sauce over the vegetables, moving the eggplant and peppers around a bit so they are lightly coated with the sauce. Set in the oven to bake. After 25 minutes, stir the vegetables around in the pan to coat them with the juices. Continue to bake another 30 minutes or until the eggplant is very tender. Transfer the contents of the roasting pan to a blender or food processor and puree until smooth. Serve warm or cold with Yogurt Sauce spooned over the top and pita bread cut into wedges and toasted.
- ¾ cup Greek-style yogurt
- 1 tsp. dried garlic
- 3/4 tsp. Kosher salt
In a small bowl, mix together the ingredients.
Sweet Potato and Cilantro Turnover: Bolani
- 1 pound sweet potatoes
- 1/3 cup finely chopped cilantro
- 1/3 cup finely chopped scallions, white and light green parts
- ¼ cup plus 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 2 tablespoons flour
- 2 tablespoons water
- 6 6-inch flour tortillas
- Plain yogurt
Preheat oven to 425 degrees.
Roast the sweet potatoes in the oven until very tender. The time will vary depending on the size of the potatoes.
Cut the potatoes in half, scoop out the flesh and put it into a medium bowl. Discard the skin. Add 1 tablespoon of the olive oil to the sweet potatoes along with the cilantro, scallions, and salt. Mash with a fork until thoroughly combined. You can make this ahead of time and keep it refrigerated until ready to use.
In a small dish, mix together the flour and water to make a paste. Set a tortilla on your work surface and spread ¼ cup of the potato mixture on the tortilla, leaving a half-inch border around the rim. Using your finger spread a small amount of the paste around the edge of half of the tortilla. Fold the tortilla over, encasing the potatoes into a half circle. Press the two sides of the tortillas together firmly to form a tight seal.
Heat the remaining ¼ cup of oil in a medium sauté pan over medium-high heat. Brown the bolani, two at a time, until golden on both sides. The bolani should sizzle when they hit the pan. Lay cooked bolani on a paper towel. These are best served warm but are tasty at room temperature.
Serve with plain yogurt.
Lemony Chicken Kebabs with Turmeric
- 2 lbs. skinless, boneless chicken breasts
- 1 medium yellow onion, peeled and quartered
- 4 cloves garlic, peeled
- 3 tbsp. fresh lemon juice mixed with 1 tbsp. water
- 1 tbsp. olive oil
- 1 tbsp. ground coriander
- 2 tsp. ground turmeric
- 1 tsp. Kosher salt
- 1 tsp. ground black pepper
- wooden or metal skewers
Cut chicken into 2-inch chunks and put in a bowl. Puree remaining ingredients in a food processor. Pour marinade over the chicken and mix thoroughly. Cover and put in the refrigerator for at least three hours, preferably overnight.
Put 4 to 5 pieces of chicken on each skewer. Grill over a medium flame until done. Serves 6