Borghol Bi banadoura
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Fried Spinach with caramelised onion – Lebanese Meze
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Lebanese Vegan Maghmour
Lebanese Vegan Maghmour
Ingredients
- 3 Large Aubergine
- 1 Tbsp Salt
- 300 L Vegetable oil
- 2 Large Sliced Onions
- 2 Tbsp Olive Oil
- 2 Red Chillies
- 8 Minced Garlic
- 2 Sliced Garlic
- 1 Can Chickpeas (400g)
- 1 Can Chopped Tomatoes (400g)
- 1 Tsp Salt
Instructions
- Full instruction is on my video
- Start by peeling, slicing and cutting your aubergines into medium sized cubes. leave some of the skin on the aubergine to give it a nice colour and texture for later on.
- Slice Large White Onions and add them in a pan with some olive oil.
- Cook your Onions on low heat as we don't want to burn the olive oil.
- Cook the onions until they are transparent then add your mined and sliced garlic and the chillies.
- Cook for another 3 minutes before adding your chicpeas and salt.
- Once you add your chickpeas and cook them for 3 minutes add your chopped tomatoes and keep cooking until all the liquid from the tomatoes disappears.
- Add your aubergine and cook for another 5 minutes.
- This recipe can last for up to one week in the fridge
Potato salad with lamb bacon
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Vegan tahini & wild rice salad – Veganuary
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Stuffed Medium rare Lamb steak with Moroccan couscous
Stuffed Medium rare Lamb steak with Moroccan couscous
Ingredients
Pickled Red Onion
- 1 Red Onion
- 1/2 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/8 Cup Sugar
- 2 Tbsp Salt
- 2 Cardamons
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Whole Black Pepper
- 1/2 Tsp Coriander Seeds
Couscous & Steak
- 2 Medium Thin Carrots
- 1/8 Cup Salt
- 1 Liter Water
- 2 shallots
- 2 Lamb Steak
- 20 Grams Lamb Steak Fat Taking out of the Lamb Steak
- 2 Tbsp Vegetable Oil
- 1 Tbsp Cumin Seeds
- 1 Tbsp 7spice
- 1 Tbsp Vegetable Stock
- 1/2 Tbsp Turmeric
- 1 Tbsp Coriender Powder
- 1/2 Tsp Cayenne pepper
- 1/2 Tsp Cumin powder
- 1 Tbsp Ketchup
- 1/2 Tsp Cinnamon
- 2 Cups Carrot Broth
- 1/2 Lemon Juice
- 1/4 Lemon skin
- 1/4 Raisins and candied orange.
- 1 Cup Plain Couscous
- 1/4 Cup tasted and chopped walnuts.
- 1/4 Cup Plain Flour
- 2 Tbsp Vegetable oil For the Steak
Morrocan Ketchup
- 1/2 Cup Couscous sauce
- 1 Tbsp Apricot Sauce
- 2 Tbsp Honey
- 1 Tsp Salt
- 1/8 Cup Water
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Turmeric
- 1 Tbsp Ketchup
Instructions
Pickled Onion Red Onion
- Start by pealing and slicing the red onion.
- Remove from the Heat, add the sugar and stir. Let the mix cool down for 15 minutes before adding the red onions. Once you add the onions place it in the fridge to pickle.
- The red onion should start pickling 1 hour after adding them in the fridge.
Couscous
- In a small sauce pan add the water, salt and vinegar followed by all the spices and place it on the stove and leave it to boil for 5 minutes.
- Start Pealing and Boilling 2 Carrots in salty water ( Dont get rid off the water as we need to use it for the couscous sauce later on).
- Peal 2 Shallots. Finley chopone and cut the other in half for roasting later on.
- Start by triming all the access fat of the lamb steak and leave it on the side as we will be using later on.
- In a hot Pan add 2 Tbsp of oil followed by the lamb fat and cook until brown.
- Lower the heat and add the chopped shallot and all the spices written above and shown in the video.
- Once everything is cooked add the ketchup and Cups of the carrots broth and cook for 3 minutes.
- Add 1/4 slices of lemon and one juice of 1/2 lemon, cinnamon and stir until the sause start to thicken. (I didnt add any salt through the ehole process as the carrot broth contain salt already).
- Sift the sauce and take 1/2 cup of the sauce and put it on the side as we will be using it with the glaze later on.
- Add the raisins and the candied orange in the sauce and stir on low heat for 2 minutes .
- Add the hot sauce gradually to the couscous and stiruntiul everything is combined. once the couscous starts to cook add the walnuts stir, close the lid and leave it to finish cooking on the side.
- Place the lamb Steak in a resealable freezer bag and start pounding the meat until its flat.
- AA the couscous and roll the lamb steak. make sure you tight the steak with a string to help keep its shape once slicing.
- For the Morrocan Ketchup combine the couscous sauce, honey, aipricot Jam, water, turmeric, cayenne pepper and the ketchup togther and stir until you get a smooth sauce. At this stage, we can brush it on top of the lamb steak. Brush some of the Morrocan ketchup on the carrots and shellots and roast in the oven until they caremlise.To creat the glaze that we will drizzle on top the final dish add the remaining Morrocan ketchup in a sauce pan and cook for 10 min on low heat.
- Roll the Steak in flour and cook for 5 min on each side while brishing it with the Morrocan ketchup I made earlier. Take it off the pan and let it rest for 20 minutes before finish it off in the oven ( cook in the oven for 15 min on 160C). Rest the Steak for 20 minutes before slicing.
- To serve : On a plte add the remaining couscous followed by the roasted carrots and shallots, slice the lamb steak and place 2 slices and top it up with few pickled onions and finish it off with few drizlles of the Morrocan Ketchup.
- And enjoy.
Lahm Bi Ajeen Safeeha -delicious dough
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Curry Style roast Chicken with red rice
Curry Style Roast chicken with red rice
Ingredients
Roast Chicken
- 2 Medium Full Chicken
- 1 Large White Onion
- 2 Cinamon Sticks
- 10 Grams Roughly Chopped Coriender
- 3 Tbsp Curry paste
- 1 Tbsp Sunflower Oil
- 3 Tbsp Plain flour
- 1 Tsp Salt
Red Rice
- 1/2 Cup Sunflower Oil
- 2 Medium White Onions
- 2 Carrots
- 1 Large Cinamon Stick
- 400 Grams chopped tomatos
- 1 Tsp Safron Powder or 1/2 Tsp of pure saffron
Instructions
- mix the chopped onion,coriender and cinamon sticks with oil and curry paste rub the chicken in that mix and stuff all the left over inside the 2 chicken.
- Mix the flour and salt togther and rub it on the chicken before putting it in the oven .
- Roast Chicken in the Oven for 45 on 180C .
- For the red rice, start by cooking the onions and carrots in a pan with some oil (you can also add mushrooms) until the carrots are soft and the onions are transparent.
- Add the cinnamon stick,400G of chopped tomatoes, saffron powder, salt and curry powder. (if you cant find saffron powder use normal saffron but only half use 1/2 tsp.) keep cooking it for 5 minutes on medium heat until all the liquid from the tomato evaporate.
- Add the vegetable stocks and tomato paste and cook for another 5 minutes.
- Add 5 cups of boiling water mix and let it boil for 15 minutes until the mix is darker.
- Add 3 cups of washed long grain rice. once the water starts to boil cover the pan and let it cook on low heat for 25 minutes or until your rice is fully cooked. (wash rice 3 times before adding it to the pan) .
- Make sure you take out the cinamon stick after your rice is fully cooked .
Pandoro Christmas Bread Pudding with Nutella and Pistachio
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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
3 Ingredients Nutella Brownie
Ingredients
- 450 Grams Nutella
- 20 Grams Nutella Extra For toppings
- 3 Large Eggs
- 120 Grams Plain White Flour
- 1/2 Tsp Sea Salt
TAOPPINGS (Optional)
- 1/4 Cups Hazelnut
Notes
For more printable recipes visit www.extratoom.co.uk
Crunchy garlic and paprika roasted chickpeas -snack- vegan
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Chocolate, candied orange and almonds shortbread- Hamper gifts ideas
This shortbread recipe is perfect for a Christmas treat or even better a present.🎁
Chocolate, candied orange and almonds shortbread
Ingredients
- 100 Grams Caster Sugar
- 2 Tsp Caster Sugar For Sprinkling
- 225 Grams Soften Unsalted Butter Room Temperature
- 1 Tsp Vanilla Extract
- 200 Grams Plain Flour
- 80 Grams Cornstarch
- 1/2 Tsp Salt
- 30 Grams Candied Orange
- 40 Grams Skinless Almonds
- 10 Grams Skinless Almonds For Sprinkling on top
- 100 Grams Chopped Dark Chocolate
- 20 Grams Chopped Dark chocolate For Sprinkeling on top
- 20 Grams Whole Almonds With Skin For Sprinkling on top
Instructions
- Preheat the oven on 160C
- Mix the sugar, butter and vasnilla in the mixer until everything is well combined.
- Sif the Plain flour and the cornstarch.
- Mix everything in the mixer until your shortbread mix turns crumbly
- Transfer the Shortbred mix to a tray and gently press down to flatten
- Refrigerate The short Bread for 30 minutes before baking it.
- Poke all over the Shortbread with a fork to help it cook evenly in the oven.
- Bake it for 40 minutes on 160C.