Category Archives: Entrees

Panaeng Curry

Entrees

PASTE

  • 5               large dried chillies, due seeded and soaked
  • 3/4            cup roasted peanuts
  • 1               cup coarsely chopped cilantro, including stems
  • 8               cloves garlic
  • 6               tbsp roughly chopped galangal (Thai ginger); use ginger if unavailable
  • 4               small stalks lemongrass, outer leaves removed and coarsely chopped
  • 4               large shallots, peeled and coarsely chopped
  • 1/2            nutmeg seed, grated by microplane.
  • 3/4            cup fish sauce
  • 2               cups coconut milk
  • 1               cup chicken stock
  • 1 1/2         lb beef sirloin tip
  • 1               tbsp oil
  • 6               shallots
  • 1-4            Thai chillies, diced(optional)
  • 4               tbsp shredded kafir lime leaves
  • 1/2            cup chopped Thai basil
  • 3               cups coconut cream (scooped off the top of a coconut milk can)      
  •                  do not shake  before                                                                                                                                    
  • 3/4 – 1      cup palm sugar (or brown sugar)

Garnish

  • 1                 cup coconut cream
  • 1                 cloves garlic(diced)
  • 1/2             cup Thai basil

Instructions

  1. Combine paste ingredients and grind using a mortar and pestle or pulse in a food processor until they form a paste.  Add a tiny bit of water to help blend, if necessary.
  2. Fry the paste in a wok with 1/2 cup of coconut cream.  Continue frying and adding 1/2 cup of cream at a time until all cream has been added and mixture is fragrant.  Do not burn.
  3. Season with palm sugar and fish sauce (adding small amounts at a time until it is seasoned as you like it. The curry should taste sweet and salty at this point.  Add the coconut milk and stir.  If curry is still too thick, thin it out with chicken stock.  Set curry aside.
  4. Preheat oven to  300 degree.  
  5. Cut the beef into small cubes.  Marinate with fish sauce and let sit for 5 min.  In a large cast-iron Dutch oven, heat 1 tbsp oil on high heat and add beef.  Sear meat on all sides, quickly.  
  6. Add curry sauce to Dutch oven and cover.  (At this point, you can add diced Thai chillies if you wish to have your curry spicy.).  
  7. Place the Dutch oven in the pre- heated oven and braise, covered, until the beef is tender (about 1 hour).   
  8. While meat is braising, grill the shallots, skin on, until charred on the outside ( or roast for 20 minutes in 350 degree oven until soft).  Peel shallots and add to curry when it comes out of the oven.  Stir in the shredded lime leaf and Thai basil
  9. Serve over hot rice.  Garnish with thick coconut cream, fried shallots, fried garlic and fried basil.
  10. This curry should taste sweet, salty, smoky and rich.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach Pies

Entrees

 

 Makes 30 pies

Filling

  • 1-10              oz package frozen chopped Spinach
  • 2 1/2             cup chopped fresh Mushroom
  • 1                   cup chopped Onion
  • 2                   tbsp Butter
  • 1                   tbsp all purpose Flour
  • 1/2                tsp dried oregano, crushed
  • 1/2                tsp salt
  • 1/2                tsp lemon juice
  • 1/8                tsp garlic powder
  • 1/4                cup grated Parmesan Cheese
  • 1                   Egg
  • 1                   recipe Short Crust Pastry

Directions 

  1. Cook spinach according to package directions, drain, squeeze out excess liquid; set aside.
  2. In a large skillet, cook and stir mushrooms and onion in the 2 tbsp butter over medium heat for 3 minutes or till onion is tender and transparent.
  3. Add spinach, 1 tbsp all purpose flour, oregano, salt, lemon juice, and garlic powder.  Cook and stir till mixture thickens.  Stir in parmesan cheese; cool.
  4. Beat the egg wth a tbsp of water for the egg wash.
  5. Roll one dough portion on a floured surface to 1/8 inch thick.  Cut the pastry into 4 inch square.  Brush the edge with egg wash.  Put a teaspoonful of filling and fold over in a triangle.  Press the edges with a fork.
  6. Arrange the pies on a greased baking sheet, 1/2 an inch apart.  Brush the pies with the egg wash.
  7. Bake in a 400 degree oven for 30 minutes or till golden.  Transfer to wire racks.  Cool.

To make ahead: 

Make the pies and freeze them in an airtight container.
The pies can be any shape you like, round, half moon or rectangles.
You can use filo pastry instead of short crust pastry.

Beef Fajita Salad

Entrees, Meat, Soups & Salads

Serves 4

Ingredients

  • 4              cups shredded iceberg lettuce
  • 1              recipe meat or Chicken Fajita 
  • 1              cup grated cheese
  • 1              recipe Salsa
  • 1              recipe  Guacomole 
  • 1/2           cup sour cream

Instructions

  1. Spread the lettuce on 4 plates.
  2. Top with Fajita mix.
  3. Spread some cheese on it
  4. Spread the salsa on it.
  5. Top with guacomole and sour cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Morroccan Eggplant and Apricot Pies

Meat, Snacks & Appetizers

**Harissa, a North African chile sauce , lends heat to these hand pies.  Brand vary in intensity, so taste yours first.  If it seems fiery , start with a little, and cook a portion of the meat to taste.  You can also make your own sauce.

Dried apricots and harissa give sweetness and spice to a meaty filling wrapped in a buttery, flaky crust.

This is a recipe I found in Martha Stewart magazine in 2007.

Makes 40

FOR THE FILLING

  • 3                   tbsp extra-virgin oil
  • 1/2                medium eggplant, peeled and cut into
  •                      1/2″  cubes (about 2 1/4 cups)
  • 1 1/2             lbs.  Ground Beef mix
  • 2                  slices white bread, torn into large pieces 
  • 1/4               cup whole milk 
  • 2                  tsp green masala
  • 1                  small onion, coarsely chopped
  • 1                  large egg 
  •                     Coarse salt and freshly ground pepper 
  • 1 1/4            lb ground chuck (80 percent to 85 percent lean)
  • 1/2                cup chopped dried apricots
  • 3                    tbsp Harissa

FOR THE CRUST

  • 1                    recipe Short Crust Pastry
  •                       extra flour for dusting
  • 1                    large egg, slightly beaten, for the wash
  • 1                    tbsp cold water

INSTRUCTION

Make the filling:

  1. Heat oil in a large skillet over medium – high heat.  Cook eggplant with salt, stirring occasionally, until tender and slightly golden, about 5 minutes.  Let cool.
  2. Mix together eggplant, meat, apricots, and harissa until just combined.  Divide into 40 and shape into a small sausage.
  3. Make the short crust pastry and make 4 disks.  Roll out 1 disk at a time to 1/8-inch thickness on a lightly floured surface.
  4. Cut into 5 inch circles.  Refrigerate scrapes if needed.
  5. Preheat oven to 425 degrees.  Lightly brush edges of 1 dough circle with egg wash.  Top with 1 portion of meat.  Fold dough to encase filling, forming a half moon.  Carefully press around edges to seal.  Press with a fork.  Make a vent in the top using a skewer or a kniife.  Repeat with remaining dough and meat, transferring pies to parchment lined baking sheets.  Refrigerate until dough is very firm, about an hour or freeze for 30 min.
  6. Brush tops with eggwash.   Bake, rotating sheets halfway through, until golden and filling is cooked through,  about 40 minutees.  Let cool for 10 minutes.

Make Ahead:

Uncooked pies can be frozen,  wrapped in plastic, for up to a month.  Proceed with baking instruction(no extra  baking time needed)

Meat Mix
small sausage         
Filled Pies

Fried Kebab

Meat, Snacks & Appetizers

Also known as Kari(black) Kebab

Ingredients

  • 1                 lb. lean ground beef
  • 2                 slices day old bread
  • 1/2              small onion
  • 1/2              small tomato
  • 1                 tbsp green masala 
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1/ 2             tsp corriander seeds
  • 1                 tsp salt
  •  1/4             tsp garam masala
  • 1                 tbsp finely chopped cilantro
  • 6                 cups oil for frying

Instructions

  1. In a food processor make bread crumbs with the bread. Add this to the meat.
  2. In the food processor blend the onion and tomato, add this to the meat. Add the rest of the ingredients and mix well.
  3. Heat oil in a wok to 350 degrees. (the oil is hot, when you put the handle of the wooden spoon in the oil and little tiny bubbles form around the handle).
  4. Roll the meat into 1″ balls and deep fry  for about 10 min turning after 5 min. The kebabs will turn dark.
  5. Serve with Tamarind Chutney, Coconut Chutney or fresh lemon.

Beef Fajitas

Entrees, Meat

Serves 4

Ingredients

  • 1 1/2                 lb beef boneless sirloin steak 
  • 1/4                    cup vegetable oil 
  • 1/4                    cup red wine vinegar 
  • 1                       tsp sugar 
  • 1                       tsp dried oregano leaves 
  • 1                       tsp chili powder 
  • 1                       tsp finely chopped garlic 
  • 1/2                    tsp salt 
  • 10                     large flour tortillas 
  • 2                       large onions sliced 
  • 2                       medium green peppers, cut into 1/4 inch stripes 
  • 2                       cups shredded lettuce 
  • 1                       cup shredded Cheddar cheese (4 oz) 
  • 1                       cup Salsa 
  • 1                       cup Guacamole 
  • 1                       cup sour cream

Instructions

 

  1. Trim excess fat from beef steak, Slice the beef in thin stripes, (1/4″ x 2″) 
  2. Add 1/4 cup oil, vinegar, sugar, oregano, chilli powder, garlic, salt, and pepper, mix and let it rest for at least an hour. 
  3. Heat a large frying pan, add the meat and cook till the meat is done and the liquid has evaporated.  
  4. Add the onions and green pepper and mix.  
  5. Wrap tortillas in aluminum foil and heat in 325 degree oven until warm, about 15 minutes. Remove from the oven; keep tortillas wrapped.
  6. For each serving, put some lettuce, some beef mixture, cheese, salsa, guacamole and sour cream in the centre of the tortilla. Fold one end up about 1 inch over beef mixture; fold right and left sides over folded end and roll up.

Guacamole                                                             Salsa

Guacamole

Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Madras Chicken Curry

Entrees, Poultry

 

Madras curry is a hot curry that originated in Madras, south of India. It got its name from the British Merchants who arrived in India in the 15th century.  The name Madras curry is not used in India, it was invented in restaurants in Britain.

This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.

There are many variations on Madras curry as cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color;  toasty spices; tomato paste, and the smoothness of coconut  the sour-sweet fruitiness of apples..

Madras curry powder is a variety of spices roasted and grinded together.  You can buy Curry powder in a supermarket or an Indian grocery store. 

If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. The meat makes the curry slightly more creamy. 

Food Pictures Jan 2013 004

Ingredients

  • 1              chicken (skinned and cut into 10 pieces)
  • 1/4            cup vegetable oil
  • 4              medium onions
  • 1               tbsp madras curry powder
  • 1               tsp red chili powder(optional
  • 1               tsp salt
  • 2               tbsp green masala 
  • 1               small can(6 oz) tomato Paste
  • 1               can coconut milk (400ml)
  • 2               granny smith apples
  • 1               juice of lemon
  • 1/4            cup chopped cilantro

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water.  Leave it aside.
  2. Peel and thinly slice 2 onions.
  3. In a medium saucepan heat the oil and fry  the onions till they are golden brown.  Lower the heat to medium.
  4. Add the curry powder, chili powder, salt,  green masala and tomato paste.  Cook stirring for about 5 minutes.
  5. Add the coconut milk and mix well.
  6. Grate or in a blender grind the  apples and the remaining 2 onions.   Add this to the curry sauce.  Cover and cook for about 15 minutes stirring occasionally.
  7. Add the chicken and cook for about 15 minutes or till the chicken is cooked. 
    Add the lemon juice, and mix.

  8. Sprinkle with chopped cilantro before serving.
  9. Serve with naan or rice.

Falafel

Snacks & Appetizers, vegetarian

Falafel are spicy Bean Patties

Makes 35 patties

Ingredients

  • 1/2              lb split broad/fava beans 
  • 1/2              lb split chick peas 
  • 2                 cloves garlic, crushed 
  • 1                 large brown onion 
  • 4                 large spring onions, finely chopped 
  • 1                 hot red or green pepper 
  • 4                 large spring onions, finely chopped 
  • 1                 level tbsp baking soda 
  • 3                 tbsp white flour 
  • 1                 cup finely chopped parsley 
  • 1                 tsp ground coriander 
  • 1                 tsp ground cumin 
  • 1                 tsp salt 
  • 1/2              tsp black pepper 
  • 6                 cups oil for frying

Instructions

  1. Soak split broad beans and split chick peas in cold water overnight. In the morning rinse it in cold water and drain it. Add the garlic, onion, chilly pepper, spring onion, parsley and grind it to a fine paste in a food processor. Add the rest of the ingredients as well and let it rest for at least an hour.
  2. Take a walnut-size lump of mixture and mould into round flat shapes 1 1/2″ in diameter and deep fry them in 350 degree hot oil for about 5 minutes, turning them over.
  3. You can use a falafel maker and fry them.

Kafta on Skewers

Entrees, Meat

20130730-133845.jpg

In the past meat was not always plentiful or of good quality. To overcome these problems it was either ground or cut into small pieces and cooked with cereals and vegetables to absorb the nutrients and flavour of the juices and to make the meat go further.

Mixed spice is available in a Lebanese or Iranian grocery store. It is a mixture of allspice, cinnamon, nutmeg, and cinnamon oil.

Kafta mixture is basically finely ground meat, made up of either lamb or beef.

Ingredients

  • 2                  lbs finely ground beef or lamb 
  • 1                  cup finely chopped parsley 
  • 1                  tsp crushed garlic 
  • 1                  tsp crushed ginger 
  • 1                  tsp mixed spices 
  • 1                  cup finely chopped onions 
  • 2                  tsp salt 
  • 1/2               tsp freshly ground black pepper

Instructions

  1. Mix all the ingredients together in a large bowl and knead well.
  2. With wet fingers, mould the kafta mixture into meat balls slightly larger than an egg. Thread a skewer through each meat ball and mould the meat into a finger shape along the skewers.
  3. Gently barbecue or grill the meat, making sure not to overcook as it will dry out.
  4. To serve: 
  5. Remove the meat from the skewer with an open piece of Labanese bread, which are then left around the meat to make juicy sandwiches. The sandwiches are served with Yoghurt soup.
  6. The kafta may be served without bread with a salad.

Khichdo(Khichro)

Entrees, Meat

 

Ingredients

  • 1                  cup wheat
  • 1/3               cup toor daal
  • 1/3               cup mung daal
  • 1/3               cup chana daal
  • 2                  lb beef
  • 2                  med onions
  • 1/4               cup vegetable oil
  • 1                  1” piece cinnamon stick
  • 5                  cardamom
  • 5                  cloves
  • 1/2               tsp black pepper
  • 1/2               tsp cumin seeds
  • 2                  medium tomatoes
  • 2                  tbsp green masala
  • 1                  tbsp dhana jeera
  • 1/4               tsp haldi
  • 1/2               tsp red chili powder
  • 2                  tbsp tomato paste
  • 1/2               tsp citric acid or
  • 2                  lemons
  • 1/4               cup chopped cilantro
  • 1                  tsp garam masala

Instructions

  1. Rinse and soak wheat in cold water overnight.
  2. Rinse and soak all the daals in cold water overnight.
  3. Cut meat into 1/2″ cube.
  4. Peel and slice the onions.
  5. Dice the tomatoes to 1/4″.
  6. In a large saucepan heat the oil. Add cinnamon, cardamom, cloves, black pepper and cumin seeds. Add the sliced onions and fry till the onions are a light gold colour. Add the tomatoes, green masala, dhana jeera, haldi, chilli powder and tomato paste, salt and citric acid.
  7. Add the meat, wheat, and the daal.  Add 4 cups water and mix well.  Cook in a preheated 350 degree oven for about an hour or till the meat and the wheat are cooked.
  8. Mix well and serve, sprinkled with garam masala and chopped cilantro.