Grilled chicken with garlic soy sesame crumb

Ingredients (Serves two)

Chicken breast 1
★Liquor 1 tbsp
★Soy-source 2 tablespoons
★grated garlic 1 minute
◇crumbs 5 tbsp
◇white sesame 1 tbsp
Oil 2 tbsp

1 Remove chicken skin, cut into bite sized pieces.
※If you have a thick meat, please half the thickness.

2 Put in 1 and ★ into a plastic bag and keeping 15 minutes.

3 Put in ◇ into another plastic bag.

4 Put in 2 into 3 bag and shaking.

5 Heat oil in a frying pan and cook slowly over medium heat on both sides of 4.

Cabbage and mushroom sauteed in Mayopon

Ingredients (Serves two)
Cabbage Three
Mushroom 1 / 2 Pack
Other vegetables such as carrots　Moderate amount
★ Ponzu 1 tbsp
★ Soy 　　　　1 tbsp
★ mayonnaise 1 tbsp
Pepper 　　　　Somewhat



1 ★ mixing.

2 fry the cabbage and mushroom, ★ and add pepper

Roast rack of lamb with Moroccan spices recipe

The Arabic Food Kitchen invites you to try Roast rack of lamb with Moroccan spices recipe. Enjoy Arabic Food and learn how to make delicious & easy Roast rack of lamb with Moroccan spices dish. This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

Ingredients

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almonds , toasted
Greek yogurt , to serve

Method

1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 20-25 minutes for rare to medium, 30 minutes for well done.

2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.

3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.

4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Try
Good Food know-how

You can buy a ready-trimmed rack of lamb from the chilled section of some large supermarkets. The rack will have about 7-8 rib bones, giving you 3-4 cutlets each. Otherwise, order it from your local butcher or supermarket meat counter. Explain how you want to cook it, and ask them to trim the ribs right down to the fillet and remove the outer layer of fat.

Nutrition per serving
888 kcalories, protein 34g, carbohydrate 40g, fat 67 g, saturated fat 18g, fibre 5g, salt 1.22 g

Recipe from Good Food magazine, January 2004.

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Breakfast Sausage: Start the day with a great taste in a healthy way

Breakfast sausage may just be one of the most versatile meats to have on hand. Of course, you can fry it up and serve it with eggs. Or you can place some in a biscuit for a tasty breakfast sandwich. You can crumble it into cream gravy, throw it into breakfast tacos or I’ve even been known to use it on top of my pizza.
Breakfast sausage Ingredients:
2 lbs of ground pork
1 tablespoon of sage
2 teaspoons of marjoram
2 teaspoons of thyme

2 teaspoons of red pepper flakes
1/2 teaspoon of cayenne pepper
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper

            Method:

1. Mix all ingredients together.
2. Form into patties and fry six minutes on each side.
Keeps in the refrigerator for a week.
Note: The spice measurements are not an exact science, and what I tend to do while mixing is pinch off a little bit and fry it up to see if I like the flavor. This is what I start with, but feel free to experiment.

Rice with Broad Beans and Meat Recipe

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

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Middle Eastern broad bean dip recipe

The Arabic Food Recipes Kitchen invites you to try Middle Eastern broad bean dip recipe. Enjoy Middle Eastern cooking and learn how to make broad bean dip.

Preparation Time10 minutes
Cooking Time 2 minutes
Makes 1 cup

Ingredients

600g frozen broad beans
2 large garlic cloves, crushed
3 tsp ground cumin
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil, plus extra for serving
1/4 tsp sumac, plus extra for serving
Toasted pitta or Turkish bread, to serve

Method

1. Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
2. Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac. Serve with pitta or Turkish bread.
3. This is also nice in sandwich wraps or with a mezze plate.

Notes
1kg fresh broad beans will give you 350g podded beans. To prepare fresh beans, remove beans from pods and slip off skin.

Source
Fresh Living - 12 September 2005, Page 42
Recipe by Rebecca Truda

Red Pepper Hummus - Baba Ghanoush - Egyptian Falafel

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Middle Eastern Lamb Burgers Recipe

The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method

1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.

Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

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