Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Saturday, June 20, 2009
LABNEH
Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese. Spread it on bread, bagels, or fresh pita. It is popular for breakfast in the Middle East.
Ingredients:
3 cups plain yogurt
1 teaspoon salt
Preparation:
In a medium bowl, combine yogurt and salt.
Place mixture in the middle of large cheesecloth. Bring the sides of the cheesecloth together, making a pouch. Tie the "pouch" with string or twist tie.
Hang in the refrigerator for 12-24 hours with a bowl underneath to catch the whey. You can tie the pouch to a rack in the refrigerator and place a bowl on the shelf below to catch.
HARISSA
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Ingredients:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Friday, June 19, 2009
BECHAMEL SAUCE
Bechamel is a white cream sauce that is used in many dishes. It acts as a base for many sauces. Originating in France, bechamel is popular in many types of cuisines.
Cook Time: 10 minutes
Ingredients:
1/2 cup maragrine or butter
6 tablespoons flour
4 cups warm milk
Preparation:
In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!
Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.
Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.
Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.
Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
Cook Time: 10 minutes
Ingredients:
1/2 cup maragrine or butter
6 tablespoons flour
4 cups warm milk
Preparation:
In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important!
Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping.
Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring.
Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted.
Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.
Thursday, June 18, 2009
SAUCES FOR ARABIAN RECIPES
KABSA SPICE MIX
Kabsa spice is a blend of spices used to make al kabsa or al kabseh, a Saudi chicken dish.
Ingredients:
1 tbsp coarse black pepper
1 tbsp tumeric
1 tbsp coriander
1 tbsp fennel
1 tbsp allspice
1 tbsp ground cardamom
Preparation:
Mix ingredients together to create a well combined spice mixture. Store in a cool, dry area.
YOGURT GARLIC SAUCE
Recipe for yogurt garlic sauce that is often used for shawarma or for kebabs. It makes an excellent alternative for mayonaise on sandwiches. This is the universal sauce/dip.
I have seen people eat it with french fries, on burgers, on bagels, and even on pancakes.
Prep Time: 5 minutes
Ingredients:
16 oz. plain cold yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste
Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.
TARATOR SAUCE
Tarator sauce is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken and lamb.
Ingredients:
1 cup tahini * See recipe below
3/4 cup lemon juice
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon parsley, finely chopped
dash of cumin
Preparation:
In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients.
Remove from processor and into a small bowl. Stir in parsley.
Serve immediately, or store in refrigerator for up to a week in an airtight container.
Kabsa spice is a blend of spices used to make al kabsa or al kabseh, a Saudi chicken dish.
Ingredients:
1 tbsp coarse black pepper
1 tbsp tumeric
1 tbsp coriander
1 tbsp fennel
1 tbsp allspice
1 tbsp ground cardamom
Preparation:
Mix ingredients together to create a well combined spice mixture. Store in a cool, dry area.
YOGURT GARLIC SAUCE
Recipe for yogurt garlic sauce that is often used for shawarma or for kebabs. It makes an excellent alternative for mayonaise on sandwiches. This is the universal sauce/dip.
I have seen people eat it with french fries, on burgers, on bagels, and even on pancakes.
Prep Time: 5 minutes
Ingredients:
16 oz. plain cold yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
salt to taste
Preparation:
In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.
TARATOR SAUCE
Tarator sauce is perfect for meats, and even better on pita sandwiches like shawarma. It is a universal sauce and can be used on veggies, seafood, beef, chicken and lamb.
Ingredients:
1 cup tahini * See recipe below
3/4 cup lemon juice
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon parsley, finely chopped
dash of cumin
Preparation:
In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients.
Remove from processor and into a small bowl. Stir in parsley.
Serve immediately, or store in refrigerator for up to a week in an airtight container.
NAAN
Naan is a flatbread found in Iran, Afghanistan, Pakistan, India and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed in top of the bread.
Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.
10-12 servings.
Ingredients:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing
Preparation:
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes, until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer
Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.
10-12 servings.
Ingredients:
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing
Preparation:
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes, until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer
LAVASH
Lavash is thin, soft flatbread that is served with dips and used for wraps.
Serves 8 large pieces or 16 small pieces.
Ingredients:
1 pkg. yeast
1 1/2 cup warm water
2 teaspoons sugar
4 1/2 cup all purpose flour
1 tablespooon toasted sesame seeds
1 tablespoon toasted
1 1/2 teaspoon salt
Preparation:
Coat a large bowl with oil. Set aside.
In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.
In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.
Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.
Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.
Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.
Preheat oven to 400 degrees.
Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.
Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.
Serves 8 large pieces or 16 small pieces.
Ingredients:
1 pkg. yeast
1 1/2 cup warm water
2 teaspoons sugar
4 1/2 cup all purpose flour
1 tablespooon toasted sesame seeds
1 tablespoon toasted
1 1/2 teaspoon salt
Preparation:
Coat a large bowl with oil. Set aside.
In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.
In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.
Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.
Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.
Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes.
Preheat oven to 400 degrees.
Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.
Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.
Wednesday, June 17, 2009
TABBOULEH
Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.
Prep Time: 2 hours, 10 minutes
Ingredients:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line servicng bowl (optional)
Preparation:
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.
HUMMUS
Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
Prep Time: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
FALAFEL
Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.
In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.
No time to make your own falafel? Check out our favorite falafel mixes.
Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Ingredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.
Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.
Serves 4.
1.There are many factors that go into good falafel - quality of the beans, whether you mash by hand or food processor, etc. This recipes does call for 2 tablespoons of flour, however, if you find your falafel is falling apart, by all means use more, but add a little at time. Egg is also an acceptable binding agent, but only use 1 egg.
2.Instead of boiling the beans after an overnight soak,simply cover them with boiling water, after an overnight soak . (Makes it easier) Hours later,put the beans into the food processor with some oil, garlic, lemon, and spices. Before making the falefel balls, add flour, an amount to get the nearly cookie dough texture. Finally maKe them into balls, and roll the ball in bread crumbs."
TAHINI
Tahini is a Middle Eastern pantry essential. It is the foundation for amny Middle Eastern recipes like hummus and baba ghanoush.
Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preparation:
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.
Yield: 4 cups
Storing Tahini
Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
PITA BREAD
Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.
Ingredients:
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of lour and pur yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.
Storing Pita Bread
Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
Chicken Shawarma Recipe
Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!
Ingredients:
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
juice from 1 lemon
___________________________
FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
___________________________
PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
Preparation:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
Tuesday, June 16, 2009
Sweet chilli and lime stir-fry sauce
Makes 1/2 cup
Ingredients
100ml sweet chilli sauce
1 lime, juiced
2 teaspoons fish sauce
Method
Place sweet chilli sauce, 2 tablespoons lime juice and fish sauce in a jug. Whisk with a fork until well combined.
GINGER SOY DIPPING SAUCE
Sesame oil gives a glossy sheen to this tangy dipping sauce, which complements all the ingredients on your steamboat menu.
Preparation Time 15 minutes
Ingredients (serves 6)
60ml (1/4 cup) soy sauce
2 tbs white vinegar
2 tsp grated fresh ginger
1 1/2 tsp Chang's Sesame Oil
Method
Whisk together the soy sauce, vinegar, ginger and oil in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store at room temperature.
Preparation Time 15 minutes
Ingredients (serves 6)
60ml (1/4 cup) soy sauce
2 tbs white vinegar
2 tsp grated fresh ginger
1 1/2 tsp Chang's Sesame Oil
Method
Whisk together the soy sauce, vinegar, ginger and oil in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store at room temperature.
Monday, June 15, 2009
QUICK CHILLI SAUCE
Ingredients (serves 4)
400g can chopped tomatoes
100ml sweet chilli sauce
Juice of 1 lime
1 tbs brown sugar
1 long red chilli, seeded, chopped
Method
Combine all the ingredients in a small saucepan. Bring to a simmer over low heat and cook for 10 minutes until thickened. Season to taste and cool. Pulse in a food processor to puree. Keeps in the fridge for up to 1 week.
BBQ SAUCE
Ingredients (serves 4)
2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard
Method
Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.
Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.
Sunday, June 14, 2009
CRISPY SQUID
Ingredients (serves 6)
750g squid tubes
1/2 cup flour
Salt and pepper
Extra light olive oil
Lemon wedges
Method
Wash and dry 750g squid tubes. Cut the squid into 8-10cm strips. Season 1/2 cup flour with salt and pepper. Preheat oven to 180°C.
Heat 10cm extra light olive oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds.
Coat about one-quarter of the squid in seasoned plain flour. Carefully lower squid into oil. Cook for 2-3 minutes or until golden. Drain on a plate lined with paper towel. Transfer to a tray and place in oven to keep warm. Repeat with remaining squid. Toss squid in some extra salt and pepper. Serve with lemon wedges.
750g squid tubes
1/2 cup flour
Salt and pepper
Extra light olive oil
Lemon wedges
Method
Wash and dry 750g squid tubes. Cut the squid into 8-10cm strips. Season 1/2 cup flour with salt and pepper. Preheat oven to 180°C.
Heat 10cm extra light olive oil in a large saucepan over medium heat until a bread cube dropped into the oil turns golden in 10-15 seconds.
Coat about one-quarter of the squid in seasoned plain flour. Carefully lower squid into oil. Cook for 2-3 minutes or until golden. Drain on a plate lined with paper towel. Transfer to a tray and place in oven to keep warm. Repeat with remaining squid. Toss squid in some extra salt and pepper. Serve with lemon wedges.
Peanut dipping sauce
Preparation Time 15 minutes
Ingredients (serves 6)
70g (1/4 cup) crunchy peanut butter
80ml (1/3 cup) coconut milk
1 garlic clove, crushed
1 tbs soy sauce
Method
Whisk together the peanut butter, coconut milk, garlic and soy sauce in a jug. Divide among small serving bowls to serve.
Notes & tips
Time plan tip: Make this recipe up to 2 hours ahead. Cover the jug with plastic wrap and store in the fridge.
Saturday, June 13, 2009
CLASSIC TOMATO PIZZA SAUCE
Makes 1 1/3 cups
Ingredients
1 tablespoon extra-virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
400g can whole peeled tomatoes
pinch white sugar
1 teaspoon dried oregano
Method
Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.
Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.
Thursday, June 11, 2009
Spicy chicken pizzettes
Ingredients (serves 4)
2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve
Method
Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.
Notes & tips
Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.
Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.
Wednesday, June 10, 2009
TURKEY, MACARONI AND CHEESE BAKE
Ingredients (serves 6)
2 cups dried macaroni pasta
50g butter
1/4 cup plain flour
2 cups chicken stock
3/4 cup pure cream
2 1/2 cups shredded cooked turkey (see note)
1 cup frozen peas
1/2 cup chopped fresh flat-leaf parsley leaves
1 cup grated light pizza cheese
1/2 cup stale breadcrumbs salad leaves, to serve
Method
Preheat oven to 180°C. Lightly grease a 6.5cm-deep, 20cm square baking dish. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain.
Meanwhile, melt butter in a large saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in combined stock and cream. Bring to the boil. Reduce heat to medium. Add turkey, peas, parsley and half the cheese. Cook, stirring, for 5 minutes or until heated through. Season with pepper. Remove from heat. Stir in pasta.
Spoon mixture into prepared dish. Top with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Serve with salad leaves.
Notes & tips
You will need 400g cooked turkey for this recipe.
Monday, June 8, 2009
Mexican pizzas with guacamole
Cooking Time 25 minutes
Ingredients (serves 4)
olive oil cooking spray
350g extra-lean beef mince
2 x 125g cans red kidney beans, rinsed, drained
35g packet taco seasoning mixture
2 x 24cm pizza bases
40g 50% reduced-fat cheddar cheese, thinly sliced
mixed salad greens, to serve
Guacamole
1/2 large avocado, chopped
1/4 cup low-fat cottage cheese
2 tablespoons lemon juice
1 green onion, finely chopped
1 garlic clove, crushed
1/4 cup coriander leaves
Method
Preheat oven to 180°C. Heat a large frying pan on medium-high heat. Lightly spray with oil. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Stir in beans and seasoning. Cook, stirring, for 2 minutes or until heated through. Remove from heat.
Place pizza bases on oven trays. Spread over beef mixture. Top with cheese. Bake for 15 minutes or until bases are crisp and cheese melted. Remove to chopping board.
Meanwhile, make guacamole. Combine avocado, cottage cheese, lemon juice, onion and garlic in a bowl. Mash with a fork to combine. Season with salt and pepper.
Dollop pizzas with guacamole. Sprinkle with coriander. Cut into wedges. Serve with salad greens.
Notes & tips
For an extra 'kick', drizzle pizzas with sweet chilli sauce just before serving. Serve with light sour cream.
You could use Lebanese bread instead of the pizza bases. Bake for 10 to 15 minutes or until crisp.
Ingredients (serves 4)
olive oil cooking spray
350g extra-lean beef mince
2 x 125g cans red kidney beans, rinsed, drained
35g packet taco seasoning mixture
2 x 24cm pizza bases
40g 50% reduced-fat cheddar cheese, thinly sliced
mixed salad greens, to serve
Guacamole
1/2 large avocado, chopped
1/4 cup low-fat cottage cheese
2 tablespoons lemon juice
1 green onion, finely chopped
1 garlic clove, crushed
1/4 cup coriander leaves
Method
Preheat oven to 180°C. Heat a large frying pan on medium-high heat. Lightly spray with oil. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned.
Stir in beans and seasoning. Cook, stirring, for 2 minutes or until heated through. Remove from heat.
Place pizza bases on oven trays. Spread over beef mixture. Top with cheese. Bake for 15 minutes or until bases are crisp and cheese melted. Remove to chopping board.
Meanwhile, make guacamole. Combine avocado, cottage cheese, lemon juice, onion and garlic in a bowl. Mash with a fork to combine. Season with salt and pepper.
Dollop pizzas with guacamole. Sprinkle with coriander. Cut into wedges. Serve with salad greens.
Notes & tips
For an extra 'kick', drizzle pizzas with sweet chilli sauce just before serving. Serve with light sour cream.
You could use Lebanese bread instead of the pizza bases. Bake for 10 to 15 minutes or until crisp.
Sunday, June 7, 2009
CLASSIC TIRAMISU
Ingredients (serves 8)
4 eggs, separated
1/2 cup caster sugar
250g mascarpone cheese
1/3 cup coffee liqueur (such as Kahlua)
200ml thickened cream
2 tablespoons instant coffee powder
2 cups warm water
28 sponge finger biscuits (see note)
1 tablespoon cocoa powder
Method
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
Dust top with cocoa powder and serve.
Notes & tips
You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.
4 eggs, separated
1/2 cup caster sugar
250g mascarpone cheese
1/3 cup coffee liqueur (such as Kahlua)
200ml thickened cream
2 tablespoons instant coffee powder
2 cups warm water
28 sponge finger biscuits (see note)
1 tablespoon cocoa powder
Method
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
Dust top with cocoa powder and serve.
Notes & tips
You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.
Saturday, June 6, 2009
CHOCOLATE CINNAMON CAKE
Cooking Time 35 minutes
Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.
Ingredients (serves 6)
200g butter, chopped
3/4 cup brown sugar
1 teaspoon vanilla essence
2 eggs
1 1/4 cup self-raising flour
1/4 cup cocoa powder
3 teaspoons ground cinnamon
1/2 teaspoon bicarbonate of soda
1/2 cup buttermilk
Icing
100g dark chocolate, chopped
2 tablespoons cream
1/2 teaspoons ground cinnamon
Method
Preheat oven to 180°C. Grease and line a 20cm round cake pan. Cream butter, sugar and vanilla in a bowl until pale. Add eggs, one at a time, and beat until well-combined.
Sift flour, cocoa, cinnamon and bicarbonate of soda together. Fold into butter mixture alternately with buttermilk until well-combined. Spoon mixture into prepared pan and smooth the surface.
Bake for 35 to 40 minutes. Cool in pan for 5 minutes, then turn out onto a wire rack. Allow to cool before icing.
To make icing: Combine chocolate, cream and cinnamon in a small heatproof bowl. Place bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove from heat and spread over cake.
Wednesday, June 3, 2009
MARS BAR CHOCOLATE CAKE
Ingredients (serves 16)
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
400g butter, chopped
400g good-quality dark chocolate, chopped
1/2 cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 1/2 cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (optional)
Method
Preheat oven to 160°C. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.
Tuesday, June 2, 2009
CLASSIC CHOCOLATE CAKE
Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes & tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Variations
Soft-centred chocolate puddings: Preheat the oven to 180°C. Grease eight 200ml ramekins. Omit the cocoa, baking powder, bicarbonate of soda and milk from the master recipe above, reduce the plain flour to 50g, and replace the caster sugar with 1/2 firmly packed cup (100g) brown sugar. Make a batter as per the master recipe method, adding the flour all at once rather than in stages. Spoon the mixture into the ramekins. Bake in the oven for 12-15 minutes until set on the surface but still slightly soft in the centre. Remove from the oven, dust with icing sugar and serve immediately with thick cream.
Choc-macadamia ice cream layer cake: Halve all the quantities for the master recipe, then make the cake as per the master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Cool as for the master recipe, then carefully cut a thin layer from the top of the cake and discard. Slice the remaining cake horizontally into 3 long pieces. Place cake slices on a tray, with plastic wrap or baking paper between each layer, and freeze for at least 1 hour. Clean loaf pan, then line with plastic wrap, leaving enough overhanging to cover the top. Return bottom layer of cake to pan. Working quickly, use a hot palette knife (dip it in hot water) to evenly spread about 1 1/2 cups ice cream (we used macadamia) over the cake, right to the edges. Repeat with another layer of cake and ice cream, then top with remaining piece of cake. Cover with overhanging plastic, then freeze for at least 3 hours. Remove cake from pan, using plastic wrap to help, then cut into 6-8 slices. Serve drizzled with chocolate sauce, if desired.
Chocolate & hazelnut petits fours: Halve all the quantities for the master recipe, then make the cake as per master recipe method, instead using a greased and lined 7cm-deep, 25cm x 10cm loaf pan. Carefully slice cooled cake in half horizontally. Cut each piece into 3 long strips, then cut each strip into 8 pieces to make 48 cubes. Set aside. To make chocolate icing, place 100g chopped good-quality dark chocolate, 60g unsalted butter and 3 tbs water in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch the water) until chocolate melts. Stir in 1/2 cup (75g) sifted icing sugar, then remove bowl from heat and cool slightly. You should have a thin, glossy icing - add a little water if too thick. Place cakes on a rack. Top each with 1/4 tsp Nutella (or other hazelnut spread). Gently press in a hazelnut or macadamia. Using a small palette knife, drizzle and spread icing over cakes. Sprinkle with flaked chocolate garnish (from supermarket baking aisle), then leave to set at room temperature for at least 2 hours.
Monday, June 1, 2009
BAKED FISH WITH STICKY SAUCE
Ingredients (serves 6)
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.
1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
80ml (1/3 cup) vegetable oil
2 tbs sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml (6 tbs) fish sauce
4 tbs tamarind concentrate*
100ml (5 tbs) lime juice
1 cup Thai basil leaves
2 tbs fried Asian shallots*
Fresh coriander leaves, to garnish
Method
Preheat the oven to 190°C.
Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.
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