N for Naples (Italy)

Linguine with mussels and king prawns

Linguine with mussels

Ingredients

1 Kilo fresh Mussels

300g Fresh peeled prawns

300 g linguine

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp finely sliced red chillies

1 tsp finely chopped garlic

150 ml white wine

6 tbsp chopped flat leaf parsley

Black pepper

Grated Parmesan

Method

In a large pan at medium heat add white wine and mussels. Cover for 5 mins  

In a large pan add boiling water and boil linguine for 10 mins

In a bowl add the mussel and wine juice and add most of the mussels removed from shells (Keep a few in shells for decoration)

In a pan at medium heat add olive oil and fry onions until brown

Add Garlic and chilli and fry for 1-2 mins

Add the mussels and wine juice and parsley and simmer for 5 mins

Add the Linguine and stir well

Plate up and garnish with black pepper, parsley, olive oil and parmesan.

_______________________

Mozzarella basil and tomato salad

Ingredients

1 Mozzarella ball

3 tomatoes slice

A handful of Basil leaves whole

3 Sun dried tomatoes diced

Extra virgin Oil

Fresh ground black Pepper

Some black olives slice optional for garnish

Method

Arrange straight onto plate stack up mozzarella, basil and tomato.

Repeat and arrange on a plate

Drizzle with oil

Garnish with sun dried tomatoes, black pepper and olives (optional).

__________________

Linguine with mussels and king prawns

M for Morocco

Chicken tagine with preserved lemons and olives

Chicken tagine with preserved lemons and olives

Ingredients:

1/2 tsp saffron, crushed

250 ml hot chicken stock

3 onions, chopped

2-3 tbsp olive oil

1 tsp ground ginger

1 tsp ground cumin

3 cloves garlic, sliced thinly

1 chicken, jointed or 7 chicken thighs/legs mixed

1 tsp black peppercorns, crushed

6 small preserved lemons, quartered (or 2 large ones, chopped)

100 g mixed olives

1 handfuls coriander leaves, chopped

1 handfuls flat leaf parsley, chopped

Crusty bread or couscous to serve

Method:

Put the saffron in the stock to infuse.

Meanwhile, gently fry the onions in the olive oil until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.

Add the chicken pieces and stir to coat with the onion and spices. Sprinkle over the crushed peppercorns and preserved lemon. Add the saffron infused stock and bring to the boil.

Cover and cook on a very gentle heat for 1 hour, or until the chicken is falling apart. Add the olives and continue to simmer for another 10 minutes.

Stir in the chopped coriander and parsley just before serving. Serve with crusty bread or couscous.

Cooks' note: if you are using a Tagine pot to make this dish, soak it for about 3 hours before its initial use if it is unglazed. Use a diffusion plate on your cooker, so it doesn't crack. Tagines are not suitable for Halogen hobs, but can be used in the oven.

___________________________

Chicken tagine with couscous

Moroccan Couscous

Ingredients:

1 1/4 teaspoons ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground cayenne pepper

1/2 teaspoon ground cardamom

1/4 teaspoon ground coriander

1/4 teaspoon ground allspice

1 tablespoon olive oil

1 red onion, cut in half and thinly sliced

1 red, green, or yellow bell pepper, cut into 1" pieces

2 zucchinis, halved lengthwise and cut into 3/4 inch pieces

1/2 cup golden raisins

1 teaspoon kosher salt

Grated zest of one orange

1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained

1 1/2 cups chicken broth

1/2 cup orange juice

1 1/2 cups couscous

3 tablespoons chopped fresh mint

Method:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

______________________________

Eggplant Salad "Zaalouk"

Ingredients:

50 g de butter

4 eggplants

3 tomatoes

3 cloves of garlic, chopped

1 teaspoon of Moroccan sweet paprika

Salt and Pepper

1 teaspoon of cumin

1 tablespoon of chopped parsley

3 tablespoons of olive oil

Method:

Preheat the oven to 150°C.

At the same time wash, peel and cut the eggplants into large cubes and place in the oven for 40 minutes.

In a pan mix together the garlic, olive oil, tomatoes, sweet paprika, cumin and salt and pepper Cover with a lid and cook for 20 minutes, then remove the lid, add the eggplants and cook for 10 minutes more (without the lid).

Before serving, add in the parsley.

This dish can be garnished with slices of black olives and Belazu  preserved lemon sliced.

___________________________

Moroccan Coffee and Date Dessert

Coffee and date dessert

Ingredients:

14 oz / 400 g stone less dates

15 fl oz / 450 ml strong black coffee

10 cardamom pods

1 heaped teaspoon sugar

Method:

Put the dates in a large bowl.

Brew the coffee, measure out the correct amount in a measuring jug and add the sugar to it. With the handle of a knife gently crush the cardamom pods and their seeds. Add these to the coffee.

Stir the coffee mix until the sugar has dissolved. Taste and add a little more sugar at this point if the coffee is too bitter - it should still have a bit of a ‘bite’, however. Note: If using coffee liqueur, add this first and adjust the amount of sugar accordingly.

Leave the coffee to stand for 5 minutes to allow the flavours to develop before pouring over the dates through a sieve. Discard the cardamom pods and seeds.

Let the coffee cool for about 10 minutes before transferring the bowl to the fridge to chill.

The dessert should ideally stand in the fridge for 24 hours before being eaten, as the flavours will continue to develop and the coffee sauce become thick and syrupy. But for a dessert the same day, give it at least an hour.

Divide the dates between four colourful bowls and serve with thick yogurt or quark to offset the dessert’s sweetness.

_____________________

Khobz wholemeal flat bread

Ingredients:

2 1/2 Cup wholemeal flour

1 teaspoon caster sugar

1 teaspoon salt

1 x 7 g sachet yeast

1 1/4 cups of tepid water

1/2 teaspoon ground sweet paprika

1/3 cup corn meal

1 tablespoon of oil

1 egg, lightly beaten

Method:

 Preheat oven to 180°C, Combine 1/2 cup flour, sugar, salt, yeast and water in bowl.

Stand covered in a warm place until foaming.

Sift rest of flour, paprika and corn meal into bowl, add oil. Stir in yeast mixture.

Mix to firm dough. Knead until smooth. Stand covered in a warm place 20 minutes.

 (Add prepared yeast mixture to oil, flour, cornmeal and paprika. Mix into a firm dough. Knead until smooth and stand in a warm place.

Divide dough into sixteen even portions. Roll out balls into 10 cm flat rounds.Brush bread with beaten egg, sprinkle with sesame seeds and bake.)

 Divide into sixteen, roll into balls, flatten into rounds .Place on greased baking tray. Brush with egg. Bake 12 minutes.

Us at the zoo. How exciting.

L for Leipzig (Germany)

______________________________

Crockpot cabbage & bratwurst. Time (8-10 Hours)

Ingredients:

5 to 6 links bratwurst sausage

1 medium head cabbage, coarsely shredded

1 large onion

Creamy honey-mustard dressing:-

                1/3 cup of single cream

                2 tbsp of Dijon mustard

                2 tbsp of Wholegrain mustard

                1 tbsp honey

1/4 cup of Apple cider

2 teaspoons caraway seed

1 teaspoon celery seed

salt and pepper to taste

Method:

 Brown sausage and cut into bite-size pieces. Drain well. Combine with cabbage and onion in the Crock Pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours. 

Serves 4.

___________________________

Herring and beetroot (Starter) Time (4-8 Hours)

Ingredients:

1 large Potato, peeled and quartered

2 large Carrots

3 large Herring Fillets

1 tbsp Freshly chopped Dill

1 Small Onion, finely chopped

2 large hard boiled Eggs, finely chopped

8 Cooked Beetroot

4 tbsp Mayonnaise-type Salad Dressing

Black Pepper

Dill To Garnish

Serve with Lemon Wedges and Rye bread or Brown Bread

Method:

Place the potatoes in a large saucepan, cover with water, bring to the boil then cook for 15-20 minutes until just tender.

Meanwhile, cook carrots in salted water for 15 minutes until just tender.

Drain the cooked potatoes and carrots and allow to cool.

Grate or finely chop the cooled potato, place in a layer on serving platter and press down gently.

Chop the herring fillets and place in a layer on top of the potatoes but slightly smaller to start building mountain 

Sprinkle with the chopped dill.

Continue building the mountain with a layer of onion, then eggs then grated carrots, in that order, pressing each layer down gently. 

Finally, grate the beetroots and use to cover the whole mountain to form a red coat.

Spoon the mayonnaise dressing over top, cover loosely and refrigerate for 4-8 hours. The mayonnaise will go pink.

To serve - Season with black pepper, garnish with dill and lemon wedges and serve with brown bread.

______________________

German Potato Salad Time (40 mins)

Ingredients:

4 potatoes

4 slices bacon

1 tablespoon all-purpose flour

2 tablespoons white sugar

1/3 cup water

1/4 cup white wine vinegar

1/2 cup chopped green onions

salt and pepper to taste

Method:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Herring and beetroot salad

Probably my favourite German beer. Reminds me of the time I lived in a Germany village called Weeze.

K for Kuwait



Carola, New Years Day



___________________

Kuwaiti Lentil Soup

Ingredients 
2 cup split red Lentils washed
1 Onion; coarsely chopped
2 cloves garlic; crushed
5 cup water
1 tsp Oil
1 clove garlic minced
2 tsp cumin
2 Tsp tomato Puree
4 Tbsp pasata
5 cups of water
2 Vegetable stock cubes
2 medium potatoes diced
Juice of half a lemon
Salt and pepper

Directions  
To a Medium size pan add 5 cups water, diced onion, 2 crushed garlic cloves and 
lentils.
Bring to the boil and simmer until lentils are done and all the water has nearly 
dried up.
Blend the lentils until smooth.
In large pan heat oil and fry the garlic and cumin. 
Stir and add the tomato paste then the pasata
Add blended Lentils, 5 cups of water, stock cubes and potatoes
Bring to the boil and simmer gently for about 30 mins until soup consistency
Add lemon juice and season with salt and pepper


Serve with pita breads

___________________

Murabyan

Ingredients
Prawn rice:
1 Tbsp Olive oil
1/2 large Onion, halved lengthwise and thinly sliced
2 cloves garlic, mashed with 1 tsp. ground coriander and 1 Tbsp. grated fresh ginger
1 tsp. ground coriander
500g small cooked shelled prawns
1/4 tsp. black pepper
2 tomatoes, halved and cut into thick slices
200ml Pasata
1 tsp. salt
2 cups water, approx.
1/2 cup grits, soaked in water
1.5 cups basmati rice 


Dry topping:
3 tbsp olive oil
2 medium onions, halved and thinly sliced
½ tsp. ground cardamom
½ tsp. ground black pepper
1 tsp. curry powder
1 tsp. ground turmeric
¼ tsp. ground cloves
1 bunch fresh coriander, chopped
Grated peel of one lime*
1 clove garlic, mashed with 1 tsp. ground coriander and 1/2 tps. black pepper
300g medium cooked shelled prawns 


Directions   
Heat oil over medium heat and add sliced onions and fry until golden. 
Stir in garlic/spice mixture and black pepper. 
Stir in small prawns, tomato slices, and cook for 10 minutes over medium heat.
Add water and salt and increase heat and bring to a boil. 
Add rice, stirring to mix evenly. 
Reduce heat and simmer stirring occasionally until all the water is absorbed.
Remove from heat. 
In another pan prepare the topping by frying the Onion in oil until golden. 
Add the spices, chopped coriander, grated lime peel, and garlic/spice mixture, 
stirring to mix well. 
Add medium prawns, and fry until cooked through (about three minutes).
Spoon prawn /rice mixture onto a platter or bowls, arrange prawn topping on top.


Serve with the Fresh salad and Pita breads

___________________

Fresh salad


Ingredients   
2 hard boiled eggs, quartered
2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
¼ cucumber de-seeded and diced
2 small onions, sliced thin
1/2 cup black olives pitted and halved
6 anchovy fillets, chopped
1 tbs chopped fresh basil or coriander
3 tbs olive oil
1 tbs white wine vinegar
salt and pepper to taste


Directions   
Place all ingredients into a large salad bowl and toss gently.

___________________

Happy New Year 2011

J for Jos (Africa - Nigeria)

Jos is a city in Nigeria's middle belt and is the administrative capital of Plateau State. It is located on the Jos Plateau at an elevation of about 1,238 metres / 4,062 feet high above sea level. During British colonial rule it was an important centre for tin mining. In recent years it has suffered violent religious clashes between its Muslim and Christian populations in 2001, 2008 and 2010.

Trade was largely responsible for changing the flavors of African cuisine. Before trading between continents began, main staples included rice, millet (a type of grain), and lentils. The Portuguese were the first Europeans to reach Nigeria. There, they established a slave trade center around the 1400s. Portuguese explorers and traders introduced cassava to western Africa (including present-day Nigeria) through their trade with the African coasts and nearby islands. British, Dutch, and other European traders later competed for control of the trade. By the 1700s, the British were the main traders of slaves on the Nigerian coast.

----------------------

Nigerian Suya Kebabs Beef traditionally or Chicken
2 Beef or Chicken breasts diced
3 tbsp vegetable oil
2 tsp Paprika
2 tsp Salt
2 tsp garlic paste
2 tsp Ginger paste
Skewers

Methodology:-
Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill.

Methodology:-Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill for 2-3 mins each side

 -----------------------------

 Jollof Rice
1/2 bag of basmati or long grain Rice
4 tbsp Oil
1 Onions chopped roughly
1 Garlic clove chopped
1 tbsp Madras curry powder Rajah
1 tbsp of Fresh Thyme
2 Cans of Plumb tomatoes
1 Red Peppers rougly chopped
1 Chilli Diced
3 Veg stock cubes
2 tbsp tomato puree

Methodology:-Add Pepper, garlic, chilli, plumb tomatoes and half the onion to food processor
Blend ingredients
Heat oil in pan and gently fry half an onion for 10 mins
Add tomato puree
Add the blended ingredients
Add the thyme, curry powder and stock
Add the rice
add 2 cups of water and cover and leave for 15-20 mins stiring occasionally