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Shakshuka

Posted on by editor
22
Jul

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Shakshuka

Dubbed “Israel’s hottest breakfast dish”, Shakshuka is a delicious dish of eggs poached in a sauce of tomatoes, chilies and onions, often spiced with cumin.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2-3

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 red bell pepper (capsicum), seeded and thinly sliced
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 – 1 chilli pepper (or to taste), stemmed, sliced in half and deseeded, finely diced/minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed, or 3/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 14-ounce cans of diced or crushed tomatoes (plum tomatoes)
  • 2 tablespoons tomato paste
  • 2 teaspoons honey or 4 teaspoons brown sugar
  • 1 teaspoon red wine or cider vinega
  • 1 cup (20g) loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
  • Chopped cilantro
  • 4 ounces (about 1 cup, 115g) feta cheese
  • 4 to 6 eggs

DIRECTIONS:

  1. In a wide skillet, heat the olive oil over medium high heat. Add the onions and red capsicum and cook until soft. Add garlic and cook until golden. Add the chilli pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  2. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around (12-15 minutes). Stir in the chopped greens.
  3. Add the cubes of feta into the tomato sauce. Crack an egg ontop of the sauce.
  4. Lower the heat so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  5. Sprinkle generous amount of chopped cilantro over the top before serving. Serve with lots of crusty bread for scraping up the sauce.
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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

Posted on by editor
22
Jul

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Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and Beetroot Dill Salad

by Daniele Sarno

Savour the true taste of seafood at its finest with Chef Daniele Sarno’s Oven-Baked New Zealand Salmon Fillet with Lemon-Almond Crust and a refreshing Beetroot Dill Salad. It’s a seafood-lover’s delight!

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • 600 g New Zealand Salmon fillet
  • 15 ml Extra virgin olive oil, plus more as needed
  • 1 Lemon, halved crosswise
  • Maldon Salt and freshly ground pepper
  • 1 tsp Grain mustard
  • 2 slices Wholemeal bread
  • 75 g Whole almonds
  • 50 g Spring onions
  • 25 g Capers
  • 40 g Seedless black olives
  • 1 clove Garlic, crushed
  • Fresh dill leaves
  • 3 Beetroots, sliced
  • 4 tsp Lemon zest, finely grated

DIRECTIONS:

  1. Pre-heat the oven to 230 C. Place the fish, skin side down, on the pan; brush with olive oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper, and then spread the mustard lightly over the fillets.
  2. Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs.
  3. Transfer 30 g of the breadcrumbs to a small bowl. Grind the almond coarsely in the processor; add to the bowl with the crumbs. Mix in the spring onions, lemon zest, capers, crashed garlic, chopped black olives, basil leaves and 1-tablespoon oil. Season with salt and pepper.
  4. Wash and drain the Beetroots, cut into thin slice, season to taste and set aside.
  5. Just before baking, divide the breadcrumbs mixture among the fillets, pressing onto the top of each piece. Bake until the fish is just springy to the touch and the breadcrumbs start to brown, about 10 minutes, depending on the thickness of the fish.
  6. Transfer the fish to plates and serve right away with the Beetroots salad.
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Roast Pepper and Mascarpone Soup

Posted on by editor
22
Jul

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Roast Pepper and Mascarpone Soup

by Sarab Kapoor

Relish every spoonful of this hearty Roast Pepper and Mascarpone soup that is packed with flavour and simple-to-make!

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 4-6

INGREDIENTS:

  • 3 (600g) Red Peppers
  • 2 tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, crushed
  • 2 Tomatoes, skinned and chopped
  • 2 cups Vegetable stock or 1 stock cube dissolved in 2 cups of hot water
  • 3 tbsp Mascarpone
  • Handful of Fresh Basil
  • Salt and Black Pepper

DIRECTIONS:

  1. Roast peppers in a hot oven or on a grill pan till charred.
  2. Transfer peppers into a bowl, cover with cling wrap and leave to stand for about 10 minutes.
  3. Heat oil and sauté garlic and onions. Add tomatoes and stock. Simmer for 10 minutes.
  4. Peel peppers, remove seeds and blend. Add them to the soup.
  5. Add mascarpone cheese and basil leaves to the soup and cook till smooth. Process if necessary. Season with salt and pepper. Garnish with basil leaves.
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Tagine with Apricots, Dried Raisins, Almonds and Couscous

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22
Jul

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Tagine with Apricots, Dried Raisins, Almonds and Couscous

by Susanne Despature

Learn to make a traditional North African American dish, Chicken Tagine with Apricots and Dried Raisin served with couscous using Chef Susanne’s all-star recipe!

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 30 mins Cook : 85 mins Ready in : 115 mins Serves : 6-8

INGREDIENTS:

  • 1 Large chicken, 1,5 kg, cut in 8 pieces (wings and backbones used for stock)
  • 2 Big yellow onions
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1/4 tsp Ground pepper
  • 1/2 tsp Ground cinnamon
  • 2 sticks Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cumin
  • 1 pinch of Saffron
  • 1/2 L Chicken stock
  • 6 sprigs Flat-leaved parsley & cilantro
  • 2 tbsp Honey
  • 12 Dried apricots
  • 100g Blond raisins
  • 100 ml Syrup (50 g water & 50 g sugar, brought to a Boil)
  • Blanched almonds
  • 1 tbsp Olive oil
  • 1 tbsp Fresh cilantro leaves

DIRECTIONS:

  1. Stir together ground cinnamon, ginger, cumin, salt, pepper, saffron and 2 tablespoons oil in a large bowl. Add chicken pieces and turn to coat well.
  2. Heat clarified butter or oil in a skillet (or tagine base), uncovered, over moderate heat until hot but not smoking. Then brown the chicken fillets (cut in 2 pieces each) for 3-4 minutes, until golden brown (but still raw inside) and transfer to a plate. Add the other chicken parts, adding any spice mixture left in bowl and brown them for 5-6 minutes, then transfer to a plate.
  3. Add onion and fry them over medium heat, stirring frequently, until soft, about 8 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to the Tagine along with ½ cup of chicken stock, 1 cinnamon stick and all the chicken pieces (except the delicate and tender fillet) with the juices accumulated on plate. Bring almost to a boil, then reduce heat and simmer, covered, for 1 hour. (Alternatively, you can cook the Tagine in the oven at 150 ºC for 1 ½ hour.)
  4. While chicken cooks, bring the syrup and 1 cinnamon stick to a boil in a small saucepan and add the halved apricots and raisins. Let it simmer for 5-6 minutes, then stop the heat and let the dried fruits rehydrate in the syrup. Heat up 1-2 tablespoons of oil in a small skillet over moderate heat and fry the almonds, stirring it occasionally until golden brown for about 1-2 minutes. Transfer it with a slotted spoon to paper towel to drain.
  5. Ten minutes before the chicken is done, add the apricot mixture and chicken fillet pieces to Tagine.
  6. Discard herbs and cinnamon stick, add honey and reduce sauce if too liquid. Serve Chicken Tagine sprinkled with some cilantro leaves and almonds on top.
  7. In a large and heavy pan, bring chicken stock to a boil along with olive oil. Stop heat, add couscous and cover immediately.
  8. Let stand for 5 minutes until couscous is tender and stock absorbed.
  9. Stir in butter, then fluff with fork, add chickpeas and serve along with Tagine.
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Hummus with Flat Bread

Posted on by tott
05
Jul

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Hummus with Flat Bread

By Michele Ow

Enjoy a healthy snack with Hummus and Flatbread! You can have the hummus with flatbread alone or you can throw in grilled chicken and roasted vegetables for a healthy, balanced meal!

Cuisine : Mediterranean Course : Condiment Skill Level : Novice
Prep : 90 mins Cook : 40 mins
Ready in : 130 mins Serves : 6

INGREDIENTS:

Ingredients for Hummus

  • 140gm Hulled Sesame Seeds
  • 3-4 tbsp Grape Seed Oil
  • 1 can of Chickpeas
  • 1 Large Lemon
  • 1 Garlic Clove – minced
  • Cumin
  • Paprika
  • Olive Oil

Ingredients for Flatbread

  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 2 Garlic Cloves – minced
  • 1 tbsp Minced Herb (Rosemary and Thyme)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Sugar
  • 2 cups of Flour
  • 1 tbsp Olive Oil, more for coating the bowl
  • 3/4 cup of Warm Water

DIRECTIONS:

  1. To make Hummus, follow steps 2 to 6.
  2. Make your own Tahini: – Toast sesame seeds – Add to food processor then process until smooth.
  3. Combine tahini and lemon juice and process for 1 minute.
  4. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Pulse for 30 seconds.
  5. Add chickpeas (drain fluid from can) process until smooth.
  6. To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
  7. To make Flatbread, follow steps 8 to 15.
  8. To a large mixing bowl, add yeast, garlic, herbs, sea salt, sugar, all purpose flour, and whisk.
  9. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
  10. Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking.
  11. Wipe out mixing bowl and add a bit of oil – 1 tsp. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  12. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top. Let rest.
  13. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat
  14. One at a time on a lightly floured surface, roll each piece of dough into a large circle and cook 2 1/2 minutes a side.
  15. Enjoy immediately or allow to cool completely and store in air tight container until smooth To serve, Pour mixture into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

Posted on by tott
04
Jul

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Spanish Seafood Braised in Tomatoes and White Wine and Chef Eric’s Special Garlic Bread

By Eric Low

A Spanish Zarzuel is hearty seafood stew, perfect meal to enjoy with Chef Eric’s Special Garlic Bread.

Cuisine : Mediterranean Course : Main Skill Level : Novice
Prep : 15 mins Cook : 30 mins
Ready in : 45 mins Serves : 4 servings

INGREDIENTS:

Ingredients for Zarzuel De Mariscos

  • 4 tbsp Olive Oil
  • 100g Yellow Onions, chopped
  • 2 cloves Garlic, shopped
  • 1 tbsp Tomato Paste
  • Large Pinch of Saffron
  • 300ml White Wine
  • 400ml Can Chopped Tomatoes
  • 400ml Chicken Stock
  • 1kg Clams
  • 200g Squid or Baby Cuttlefish
  • 200g Prawns, peeled
  • Salt and Pepper
  • 2 stalks of Parsley, chopped

Ingredients for Garlic Bread

  • 250g Unsalted Butter
  • 200g Parmesan Cheese
  • 1 tsp Paprika Powder
  • 2 tbps Tobasco Sauce
  • 1 tsp Salt
  • 2 stalks Parsley, chopped
  • Worcestershire Sauce (Lea and Perrins)
  • Thickly Sliced Baguette or French Bread

DIRECTIONS:

  1. To make Zarzuel De Mariscos, follow steps 2 to 5.
  2. In a large soup pot, heat olive oil and sauté onions and garlic till fragrant. Add tomato paste and cook briefly before adding in saffron.
  3. Pour in white wine; add the chopped can tomatoes and chicken stock. Bring to boil.
  4. Add clams, cuttlefish and prawns, cook till clams are completely opened and discard any that remaining tightly shut.
  5. Taste soup, adjust seasoning with salt and pepper, and sprinkle on chopped parsley before serve.
  6. To make the Garlic Bread, follow step 7.
  7. Combine all ingredients for garlic butter except bread. Mix well and chill until ready to use.
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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

Posted on by editor
22
Jun

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Pomodori Ripieni con Insalata di Finocchi, Acciughe ed Arance

by Daniele Sarno

Try your hand at Chef Daniele Sarno’s Stuffed fresh Vine-Tomatoes served with Fennel, Anchovies & Orange Salad – it’s a great refreshing starter to a Mediterranean Italine meal! 

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

  • For the Stuffed Tomatoes
    • 2 Vine-ripened tomatoes
    • 50g Bread crumbs
    • ½ Clove of minced garlic
    • 50g Grated parmesan cheese
    • Extra virgin olive oil
    • Chopped basil leaves
    • Black olives
    • Capers

    For the Fennel, Anchovies and Orange Salad

    • 3 n. Sliced Fennel, Anchovies and Fresh orange

DIRECTIONS:

  1. Preheat the oven at 180ºC.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds.
  3. Salt insides and rest upside down on a tray with a wire rack to extract juices, about 10-15 minutes.
  4. In a medium bowl, mix together bread crumbs, garlic, black olives, capers, basil, pepper and some of the grated parmesan and olive oil
  5. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  6. Stuff tomatoes with the filling, sprinkle with remaining parmesan and bake until tomatoes are cooked through and top golden brown, about 20 minutes.
  7. Toss all the ingredients and serve together with the baked tomatoes.
  8. Tips: Suggest choosing the most ripe and flavorful fresh tomatoes on-vine. This preparation is suitable to be used as an appetizer, for buffets. The same version can be done also with cherry tomatoes.
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