Fried Spinach with caramelised onion – Lebanese Meze
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom) View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Recent Posts
Lebanese Vegan Maghmour
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Potato salad with lamb bacon
Potato salad with lamb bacon
Ingredients
- 4 Medium Potatos
- 2 Liters Boiling Water
- 1 Chicken Stock
- 1/8 Cup Sea Salt
- 3 eggs
- 1/2 Chopped Red Onion
- 1/2 Grated Red Onion
- 1 Medium Tomato
- 1 Celery Stick
- 1 1/2 Tbsp Finley chopped mint
- 5 Slices of Lamb Bacon
Salad Dressing
- 2 Tbsp Chopped Fresh Dill
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tbsp Dijon Mustard
- 1 Tsp Sea Salt
- 1/2 Cup Mayo
- 2 Tbsp Cholula
- 1 Tbsp Relish or Caramelised Onion Chutney
Garnish
- 1/4 Tsp Smoked Paprika
- 1 Tsp Dry Dill
Instructions
- Start by peeling your potatoes and cutting them into medium to small size cubes.
- In a saucepan filled with boiling water add 1/8 cup of salt, the chicken stock then followed by the potatoes. Boil until soft.
- Boil and roughly chop your eggs.
- In a hot pan fry your lamb bacon until crispy. You don't need to use oil, just use spray oil instead as the bacon has enough fat on it.
- In a bowl grate 1/2 red onion and finely chop the other half.
- Take seeds out of the tomato and finely chop it.
- Finely chop the celery and the mint.
Salad dressing
- Add all the ingredients you see in the video and on the recipe in a bowl, mix then drizzle on top of your salad and mix.
- Sprinkle some somked Paprika and dry dill and enjoy.
Vegan tahini & wild rice salad – Veganuary
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Stuffed Medium rare Lamb steak with Moroccan couscous
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Lahm Bi Ajeen Safeeha -delicious dough
Lahm bi ajeen safeeha
Ingredients
The dough
- 170 ML 37C Water
- 1 Tsp Sugar
- 1 Tsp Dry Yeast
- 260 Grams Plain Flour
- 1 Tsp Salt
- 55 Grams Olive oil
Lahm bi ajeen filling
- 300 Grams Lamb Mince
- 300 Grams Minced Beef 12% Fat
- 1/2 Cup Pomegranate Molasses
- 1 Tbsp Salt
- 1 Tbsp 7 Spice
- 1 Tbsp Dry Coriander
- 1 Tsp Black Pepper
- 1/2 Tsp Paprika
- 1 1/2 Cup Grated Tomatos
- 1 Cup Grated white onion
- 1 Grated green chilli
Instructions
The Dough
- Make sure your water is at 37C before adding the yeast.
- Start by mixing the sugar and the yeast in the lukwarm water. Mix, cover and leave it to rest for 20 minutes or until you start seeing bubbels forming on top of the water (This is an indication that your yeast is activated).
- In a mixer add your flour,salt,oliveoil and your water &yeast mix. Mix in the mixer for 3 minutes on low.
- Transfer the dough into a flouered surface and kneed your dough for 2 minutes . your dough should feel so soft.
- Transfer the dough back into a well greeced bowel cover it up and let it rest for 1 hour.
Lahm bi ajeen filling
- Start by mixing all the ingredients writen above . (Watch the video for full instructions).
- Make sure you grate your tomatos ,onions and chilli. Grating them is what helpsyou keeping your meat filling juicy.
- Make sure you have lots of flower on your working surface To avoid the dough sticking and ripping when shaping and folding.
- Follow the instructions on my video on how to folled the lahm bi ajeen.
- Bake for 10-12Minutes on 220C.
- Don't worry if you notice dark black markes at the bottom of your Lahm Bi Ajeen dough. These are from the caramelisation of the pomogrante mollases and its super delicious .
Curry Style roast Chicken with red rice
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Pandoro Christmas Bread Pudding with Nutella and Pistachio
Pandoro Nutella and pistachio Christmas bread pudding with warm custard
Ingredients
Pandoro & Toppings
- 1 Full Pandoro
- 1/8 Cup Raisins
- 1/4 Cup sliced Almonds No Skin
- 1/2 Cup Blended Pistachio
- 1/2 Cup Nutella
Custard for the Pandoro
- 1 Cup Whole Milk
- 2 Cups Double Cream
- 1 Full egg
- 4 egg Yolks
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 1 Tsp Vanilla Sugar
- 1 Tsp Cinamon
Instructions
- Tear the whole Pandoro cake and place into a large and deep baking tray.
- For the warm Custard pour the milk double cream, 2 types of vanilla, cinamin, salt and the full egg in a bowl and mix it until everthing is combined .
- Transfer the mix into a saucepan and keep whisking on a low heat. (Dont stop mixing at any point other wise the egg could scrumble).
- Remove from heat when you start seeing steam coming off the custard mix
- add 4 egg yolks in a bowl whisk and slowly start pouring the custard mix into the egg yolks. Start with pouring a tbsp of custard to the egg yolks and gradualy move to 1/8 cup , 1/4 cup and 1 cup while whysking continusly once everything is combined pour the whole mix back into the sauce pan and simir on low while whisking for 5 min .
- Poor the custard mix on the Pandoro.
- Leave it to set for 15-20 min before putting it in the oven.
- Place the pandoro bread pudding in a preheated oven and bake for 30 min on 180C.
- Once out sprinkle more icing Sugar and pistachio.
- Serve straight away with pouring cream or icecream.
Homemade Turkey Christmas sausage rolls – homemade puff pastry
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom) @extratoom Printable recipe will be on my website tomorrow ##sausageroll ##puffpastryrecipe ##puffpastry ##baking ##turkey ##christmas ♬ original sound – Extra_Toom
3 Ingredients Nutella brownie
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Crunchy garlic and paprika roasted chickpeas -snack- vegan
The best crunchy garlic and paprika roasted chickpeas
Ingredients
- 400 grams Tinned chickpeas
- 1 tbsp Extra virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1/2 Lemon juice
- Sprinkle Maldon salt
Instructions
- Drain the tin of chickpeas
- Put chickpeas on a tray, dry them off with kitchen roll
- Add all of the other ingrediants listed above and mix
- Bake for 45 minutes at 180 C
- Once baked, transfer them into a bowl, and sprinkle the Maldon salt
Notes
www.extratoom.co.uk
Chocolate, candied orange and almonds shortbread- Hamper gifts ideas
This shortbread recipe is perfect for a Christmas treat or even better a present.🎁 View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Apple Pie Truffles – Christmas gift ideas
Apple Pie Truffles
Ingredients
- 180 Grams Dried Apples
- 90 Grams Roasted peacans
- 30 Grams Rolled Oats
- 30 Grams Oat flour
- 2 Tbsp Maple Syrup
- 2 Tbsp Luke Warm Water
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Cinamon
- 2 Cups Apple and cinamon Granola Blended
Instructions
- Make sure you leave the apple pie truffles mix in the fridge for 15 minutes before rolling it into balls .
- Make sure your granolla is blended before using it to coat the apple pie truffles.
- Place the truffles back in the fridge for 1hr or freezer for 15 minutes before serving.
Notes
www.extratoom.co.uk