Thai Mussels
01 February 2012

Serves: 3
Preparation time: 20 minutes

Ingredients

  • handful of torn mint
  • handful of torn coriander
  • handful of torn basil
  • 350g sweet potato
  • 1 Kilo fresh live mussels
  • 1 Tsp 1 vegetable oil
  • 125ml water
  • 2 shallots, finely sliced
  • 2 Cloves garlic, minced
  • 1 small red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • 1 lime, cut into wedges

Instructions

Cut the sweet potato in large chunks and simmer for about 15minutes. Drain and cut into 1cm dice.
Clean mussels and discard any open ones. Heat the oil, water, chilli, shallots and garlic in a heavy pot and bring to the boil.

Add the mussels and cover, after 2 minutes remove any opened mussels. Cover and continue until all are cooked. You may get some that don’t open, throw these away.

Add the sweet potato, fish sauce, sugar and sweet chilli to the liquid. Stir all ingredients well, toss in the mussels, lime juice and herbs, mixing well.

Serve with lime wedges steamed rice or big thick crusty bread.

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Za'atar - a Middle Eastern spice blend
27 January 2012

 

Za'atar is a  Middle Eastern spice blend that is so versatile. It can be used on meats, veggies, rice, and breads. 

Serves: make a few times this recipe it freezes well
Preparation time: 5 minutes

Ingredients

  • 1/4 cup sumac
  • 2 tablespoons thyme
  • 1 tablespoon roasted sesame seeds
  • 2 tablespoons marjoram
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt

Instructions

 Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. 

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.
 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Quick fried calamari with garlic, lemon & parsley
26 January 2012

Serves: 2
Preparation time: 10 minutes

Ingredients

  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper
     

 

Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
 
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
 
Serve straight away.
 

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Tomato salad with shiso and shallots
20 January 2012

Serves: 2-3
Preparation time: 10 minutes

Ingredients

Dressing:

  • 1/2 cup finely chopped shallots
  • 1 tablespoon white-wine vinegar
  • 3/4 teaspoon sea salt
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons sesame oil
  • 1/2 cup grapeseed/sunflower oil
  • Stir together shallots, vinegar, and salt and let stand at least 5 minutes and up to 20 minutes. Whisk in lemon juice, sugar, and oils.

Salad:

  • 2-3 very ripe tomatoes
  • 1 cups small cherry tomatoes
  • Fine sea salt to taste
  • 1/4 cup shallot dressing
  • 1/4 cup loosely packed shredded fresh green shiso leaves 

Instructions

 

Cut tomatoes into small chunky wedges and halve cherry tomatoes (unless very small).
 
Season tomatoes with sea salt and pepper in a large bowl.
 
Toss with shallot dressing and marinate tomatoes 5 minutes.
 
Toss tomatoes with shiso leaves and serve with juices from bowl.

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Haloumi Parcels
01 January 2012

Serves: 4
Preparation time: 30 minutes

Ingredients

  • 4 Unit red capsicum
  • 200g haloumi, sliced
  • 1/2 Cup olive tapenade
  • 1/4 Cup basil leaves
  • 1 lemon, juiced and grated rind

Instructions

Cook capsicum on hot grill plate for 15-20 minutes, turning frequently, until skin blackens and blisters and flesh is tender. Place in a plastic bag. Set aside to cool. Scrape away skin. Cut each in half length ways. Remove seeds and membrane.

Place a haloumi slice on a capsicum half. Top with one quarter of tapenade, basil leaves and lemon rind. Cover with another capsicum half and secure with string. Repeat to make four parcels.

Cook on grill plate on medium heat for 3-5 minutes each or until cheese begins to melt. Drizzle with lemon juice and serve immediately.

Tip: Soak kitchen string in water so it doesn't burn on the barbecue.

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”