Monday, 9 April 2012

Vegetarian Seekh Kebab - Mushroom and Bean Kebab




1 tablespoon olive oil
1 large onion;  finely chopped
400g mixed mushrooms; chestnut, oyster, portobello; finely chopped
2 cloves garlic; minced
1 inch ginger; grated
1 green chilli; chopped fine
1 teaspoon freshly roasted cumin; crushed
1/2 teaspoon garam masala
2 tablespoon chopped coriander
1 tabllespoon chopped mint
400g tin black beans; washed and drained
1 cup bread crumbs
50g goat cheese

1. Fry the onions in a large frying pan until golden brown, add the mushrooms, garlic, ginger, chillies and cumin.  Cook until almost dried.
2. Place in a large bowl let it cool a little, then add the chopped coriander, mint, beans, bread crumbs and goat cheese.
3. Mix well.
4. Form long sausage shapes press onto wooden skewers.
5. Broil under a hot grill until crispy, about 7 minutes per side.
6. Serve with a green salad and nan bread.

Indonesian Seafood Satay



1/2 lb prawns
1/2 lb haddock or cod
2 oz dessicated coconut
2 tablespoons coconut milk
6  kaffir lime leaves; finely cut
2 tablespoons brown sugar
8 shallots
2 cloves garlic
1 inch galangal
1 inch fresh turmeric
1 inch ginger
 12 skewers


1. Grind the fish and prawns until smooth.
2. Add the dessicated coconut and the coconut milk
3. Grind the shallots, garlic, ginger and tumeric root and add to the mixture with the kaffir leaves
4. Make long sausage like shape on the skewer.
5. Place in a hot grill and cook for about 4 minutes on each side
I served them with peanut sauce

Syrian Chickpea Fatteh Salad

I first had this in Syria in 2008 for breakfast.  It can be very healthy if you use low fat yogurt and bake the bread and nuts instead of traditional frying.  I had it for my lunch on Saturday.




400g tin chick peas
1 cup strained Laban or Greek-style yogurt
2 cloves garlic, minced
1 pitta bread
1 tablespoon sunflower seeds
1 tablespoon melon seeds
1 tablespoon slivered almonds
Salt to taste
A little olive oil
1/2 teaspoon sumac

1. Set the oven at 180 degrees centigrade
2. Split the pitta bread and cut into small wedges
3. Oil a baking tray with olive oil, place the bread pieces, brush a little olive oil on tops of the bread pieces.
4. Bake for 20 minutes, until crispy
5. Wash the chickpeas and place in a pan with enough water to cover, bring to boil and simmer.
6. Add the garlic and salt to the yogurt mix and beat well.
7. When the pitta is ready, place the nuts and seeds on a baking tray and cook for 5 minutes until golden brown
8. Place the crispy bread pieces on a plate, pour a little of the hot water from the chickpeas over them.
9. Place all the chickpeas over the pitta bread, cover with the yogurt / garlic mix.
10. Garnish with the seeds and nuts, and a little sumac
enjoy

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