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Articles 1 to 12 of 21:
Chicken and potato curry
Remove the skin from the chicken joints. Cut 3-4 slashes in the flesh of each joint, right to the bone. Mix together the turmeric, ginger, lemon juice and a little salt, then rub all over the chicken joints. Refrigerate and marinate for about 30 ... [... more]
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Curried pumpkin puree
Add the onions and cook, stirring often, until softened but not coloured, 2 to 3 minutes. Add the fenugreek seeds, turmeric and cayenne. Stir for a few seconds until fragrant. Add the pumpkin and water. Stir to coat. Return to a simmer, then ... [... more]
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Curried red lentil soup
Add onions and cook, stirring frequently, until softened, 2 to 3 minutes. Add garlic and curry powder. Cook, stirring, for 30 seconds. Add lentils and stir to coat. Add stock, water, tomato paste and cinnamon. Bring to a simmer, reduce heat to ... [... more]
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Dhal with spinach
To make the dal: combine split peas, water and turmeric in a large saucepan. Bring to a simmer. Partially cover, reduce heat to medium-low and cook until split peas are tender, 40 to 45 minutes. Meanwhile, heat oil in a large non-stick frying pan ... [... more]
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Fragrant lamb with spinach
Heat the oil in a large saucepan or flameproof casserole dish. Add the onions, garlic and ginger, and fry for about 5 minutes, stirring frequently, until the onions are golden. Stir in the chilli, paprika, cumin, coriander, white pepper, ... [... more]
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Indian lamb with spiced lentils
Crush the peppercorns with the cumin and cardamom seeds in a pestle and mortar or an electric grinder. Set aside. Heat the oil in a large flameproof casserole dish, add the onion and fry gently for 5 minutes or until softened. Add the garlic, ... [... more]
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Braised whole sea bass with chermoula
Cut about six deep, diagonal slashes in the flesh on each side of the fish. Place it in a wide, non-metallic dish. Put the garlic, chilli, coriander, paprika, cumin, oil and lemon juice in a food processor and process until blended and finely ... [... more]
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Salsa dip recipe
Cut open the avocados and remove the seed. place on hard surface and hit the seed with the blade of a knife then twist the knife. The seed will come away on the knife. Mash the avocado with a fork but not too much, you want a few chunky bits to ... [... more]
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Middle Eastern kibbeh
Put the burghul in a saucepan and pour over the hot stock. Cover and leave to stand for 15 minutes. Meanwhile, soak eight bamboo skewers in cold water to prevent them from burning under the grill. Remove the lid from the pan and cook the burghul ... [... more]
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Cheesy corn
Cover and cook on low for 3-4 hours or until heated through and the cheese is melted. Combine all ingredients in a slow cooker. Mix well. Stir well before serving 3 packages of frozen corn (500gm) 2 blocks cream cheese cubed 1 1/2 cups of grated ... [... more]
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Basboosa recipe
In a medium bowl, mix together the semolina, sugar, yoghurt, oil, coconut and baking powder. Set aside for 30 minutes. In a small saucepan over medium-high heat, stir together the water, sugar and rosewater. Bring to the boil , stirring to ... [... more]
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Chickpea and vegetable eggah
Heat 1 tablespoon of the oil in a 25-cm non-stick frying pan with a flameproof handle. Add the onion and cook for 2-3 minutes or until starting to soften. Stir in the garlic, cumin, ground coriander and cayenne pepper and continue cooking for 1 ... [... more]
All Recipes AU |
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