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Paella
(Spain)
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Ingredients (serves 4)
1/2
cup Dry white wine
1
ts saffron (azafrán)
Olive
oil or Pam
1/2
cup chopped onion
1
cup long grain rice or yellow rice with zaffron
1
red bell pepper
1
orange bell pepper
3
cups chicken stock
180
gr. breast of chicken, skinless
250
gr. fresh shrimp
500
gr. mussels
1
kg. clams
70
gr. lobster tails
1/2
cup artichoke hearts
1
cup frozen peas
1/2
cup chopped tomato |
Preparation:
Preheat oven at 200 grades C. Let peas defrost. Chop the onion, tomato
and bell peppers. Peel the shrimp (this is a science of which we can
talk some other time). Cut the chicken in small cubes. Scrub the clams
and mussels, discarding any that are open (dead).
Spray the frying pan with PAM or olive oil. Preheat the frying pan for
one minute at med-high heat. Sauté the onion 2-3 mins until limp and
brown. Add the rice, sauté until golden stirring so it won't burn. Add
the wine and saffron (if not already in the rice) and stir until all the
wine is absorbed. Stir in the peppers. Add 2 cups of chicken stock, 1/4
cup at a time stirring until the rice absorbs the stock (this is going
to take a while). Add the last cup of chicken stock. Add the cubed
chicken. Add the shrimp, clams, lobster and mussels, tucking them in the
rice. Bake in the oven for 8-10 minutes until mussels open. Add the
peas, tomato and artichokes and bake for 2 more minutes.
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Ingredients
(serves 4)
3/4
cup dried chickpeas
1
large onion, coarsely chopped
2
garlic cloves, coarsely chopped
4
tablespoons coarsely chopped parsley
1
teaspoon cumin seeds, crushed
1
teaspoon coriander seeds, crushed
½
teaspoon baking powder
Salt
and ground black pepper
Oil
for deep frying |
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Falafel
(Egypt)
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Preparation:
Put the chickpeas in a bowl with plenty of cold water. Let soak
overnight. Drain the chickpeas and cover with water in a pan. Bring to a
boil. Boil rapidly for 10 minutes. Reduce heat and let simmer until
soft, which usually takes about 1 hour. Drain.
Place in a food processor with the onion, garlic, parsley, cumin,
coriander and baking powder. Add salt and pepper to taste. Process until
the mixture thickens and forms a paste. Shape the mixture into
walnut-size balls and flatten them slightly. In a deep pan, heat oil
until a little of the mixture sizzles on the surface when added. Fry the
Falafel in batches until golden. Drain on paper towels and keep hot
while frying the remainder. Serve warm, in pita bread, with salad and
yogurt. |
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Ingredients (serves
2)
4
slim, elongated aubergines, about 700 gr.
olive
oil to taste
salt
and pepper
450
gr. onions, thinly sliced
3-4
cloves garlic, peeled and sliced
450
gr. tomatoes, peeled and sliced
1
teaspoon oregano |
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Imam Bayldi
(Turkey)
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Preparation:
Cut the stalks off the aubergines and rinse them. Using a sharp knife,
slit them lengthwise on one side only, making sure you do not slit all
the way through. They should open like a wallet, so you can put the
stuffing in the opening. Shallow-fry them gently all around in olive
oil. If not enough you can add some more oil in the frying pan. Take out
and arrange side by side in a small oven dish and season them. Put the
olive oil in a saucepan and sautee the onions and garlic in it until
they are slightly golden. Add fresh tomatoes and half a cupful of water.
Season. Add the oregano and sugar and cook gently, covered, for 15
minutes. With a spoon, fill the aubergines with this stuffing, opening
them slightly. They should be quite soft by now. Virtually pile the
stuffing in them, filling them generously. Normally they generate enough
juices on their own so no addition of liquid is necessary in the oven
dish. Cook in a pre-heated oven (350 grades F/180 grades C), for 4O
minutes; baste them once during cooking. |
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Kuzu Guvec (Turkey)
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Ingredients
(serves 4)
1
Tbsp butter or margarine
1
kg. tender lamb, diced
2-1/2
cups meat stock
1
Tbsp tomato paste
12
shallots, peeled
1
garlic clove, crushed
6
cherry tomatoes
2
red bell peppers, seeded and quartered lengthwise
1
tsp dried or 1 Tbsp chopped fresh thyme
Salt
and ground black pepper crusty bread, to serve |
Preparation:
Melt the butter or margarine in a saucepan and add the meat. Fry over
high heat for 2 minutes to seal in the juices. Pour the stock over, stir
in the tomato paste, and bring to a boil. Add the shallots, garlic,
tomatoes, and bell peppers. Mix well then add the herbs and seasoning.
Cover and cook over low heat (or in a preheated 180 C oven) for 1-1/2
hours, or until the meat is tender and the stock reduced by half. Serve
with chunks or warmed bread.
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