Friday, 5 February 2016

Kashke Bademjan / Fried Aubergines Dip with Whey

The last recipe from yesterdays EFAB's Wooden Spoon and Apron Club


This is Azam Saeb-Parsy's recipe

Ingredients
4 Aubergines
Olive oil
100 g fried onions
1 cup water
100 ml Kashke / Whey
3 cloves garlic
1 tablespoon dried mint
1 pinch saffron in 1-tablespoon water
Salt to taste

Method
1.     Peel the aubergines and slice longitudinally into 3 pieces on cook each side for 5 minutes.  Add 6 tablespoons of olive oil, and fry until golden brown. Mash it and add most of the fried onions (save 1 tablespoon for garnish).
2.      Add the water and salt and cook the aubergines and onions at medium heat for 30 minutes.
3.     In another saucepan fry the crushed garlic for 5 minutes, remove and set aside.  Fry the dried mint for 3 minutes and set aside.
4.     Place the aubergine and onion mix on a serving dish and drizzle the kashke on the top of the mashed aubergines and garnish with fried garlic, mint, fried onions and saffron.
5.     Serve with hot flat bread.

Kuku-ye Sibzamini/ Potato Patties

Another recipe fro EFAB Wooden Spoon and Apron Club



This recipe is another one of Azam Saeb's Recipes

Ingredients
7 medium potatoes; boiled and grated
6 Spring onions chopped finely
6 eggs, lightly beaten
100g Cheddar cheese; grated
Salt and ground black pepper, to taste
6 tbsp.  oil

Method
1. Place some salted water in a pan to boil.
2. Peel the potatoes and add to the boiling water.
1. Chop the spring onions finely and set aside.
2. Grate the cheese and set aside
3. Lightly beat the eggs and set aside
4. Cool the boil potatoes in cold water and grate.
5. Place all the above in a bowl and add salt and pepper.
6. Mix and make patties.
7. Heat the oil in a frying pan and gently place the patties in the oil, cook for 5 minutes and flip.  Repeat until all the patties are cooked.

Sabzi Polo ba Mahi / Herby Rice with Fried Fish

Here is what we cooked at the EFAB Wooden Spoon and Apron Club.  The theme was Persian Food, led by Azam Saeb-Parsy



Herby Rice / Sabzi Polo

This recipes uses Sella Basmati rice.  This is treated differently than ordinary basmati rice. The rice is subjected to heat after harvesting, while its husk (the brown covering on the grain) is still on.   The husk is then removed, it is usually used for Persian rice recipes

Ingredients
750 g sella basmati (Ajaman brand) rice 
1/2 bunch parsley
1/2 bunch Coriander
1/2 bunch dill
1/2 bunch fresh garlic
1 medium leek
4 tablespoons olive oil 
Salt

Method
  1. Wash the rice 3 times and soak in clean water  with 2 tablespoons of salt for 30 minutes.
  2. Chop all the herbs finely and set aside.
  3. Place 1 1/2 litres of water in a saucepan and bring to boil, add the drained rice and bring to boil, cook for 15 minutes.
  4. Drain water using a colander and layer the rice and herbs into the saucepan, pour the olive oil around the edges of the saucepan and cover, cook on very low heat for 15-20 minutes until the rice is steaming. 
Mahi (Fish)

Ingredients
3 medium Sea bass; filleted 
1 lemon; juiced
Salt to taste
Olive oil to fry

Method
  1. Wash and dry the fish with paper towel, place in a dish and add the lemon juice, saffron and salt, make sure the fish is coated with the mixture.
  2. Fry each side for 5 minutes.
Serve the fish with the rice. 

Saturday, 9 January 2016

Split Mung Bean Samosas



Ingredients
Pastry
Samosa pastry is available at Indian / Asian stores, Chinese eggroll pastry or Greek filo pastry can also be used.
2 tablespoon flour for sticking paste
Filling
½ cup Split Moong Dal
1 tablespoon oil
1 teaspoon Cumin Seeds
5-6 Curry Leaves
1 Green Chilli chopped fine
2 inch Ginger paste; grated
2 garlic cloves; minced
½ teaspoon turmeric
1 teaspoon Fennel seeds;  ground
½ teaspoon Garam Masala
1 medium onion; finely chopped
2 tablespoons chopped coriander
½  lime juiced
 Salt to taste

Oil for brushing or frying

Method

  1. Wash the dal three times and soak for at least 1 hour.
  2. Drain the water, and grind the dal coarsely.
  3. Heat oil in a pan, add the cumin seeds and curry leaves, as soon as they splutter, add the dal. 
  4. Keep stirring for 5 minutes, lower the heat and cover and cook for 10 minutes. 
  5. Add green chilli, ginger, garlic, fennel seeds, turmeric and garam masala, mix. 
  6. Cook for a further five minutes or until soft.
  7. Add salt and the lime juice and mix. 
  8. Remove from heat, add the onions and chopped coriander and keep aside to cool.
  9. Heat the oven at 220C, if baking.
  10. Mix the flour with a little water to make a thick paste
  11. Fold left side of the pastry diagonally, see photo, smear with flour paste, and fold the right side of pastry.  
  12. Fill the cone with the filling and seal on the top with the paste.
  13. Deep fry or Place on a greased tray, brush tops with oil and bake for 20 minutes.


Sunday, 8 March 2015

Kabalagala / Ugandan Banana and Cassava Pancakes

These were sold by my grandfather in his duka (shop) in Bukandula in Uganda fro 2 cents a piece.  My grandmother, mother and aunts used to make them out of sweet apple (menvu) bananas and cassava flour.   They are original Nubian and were called kabalagara.  They are still a very popular street food, in fact the area Kabalagala in Kampala is named after it.

 Apple Bananas or Menvu


Ingredients

400 g (7) apple bananas; mashed
176 g cassava flour
oil for frying

Method

  1. Add the flour, a bit at a time to the bananas and mix using a fork until a soft dough forms
  2. Knead until it is not sticky
  3. Leave for 30 minutes
  4. Roll the dough to half an inch thick and cut circles using a cookie cutter.
  5. Deep fry, turning the pancakes until both sides are brown

makes about 20


Wednesday, 11 February 2015

Sukuma Wiki / Braised Spring Greens

Sukuma wiki literally means push the week in Swahilli, in other words stretch the week.  By end of the week when there is nothing in the larder, cassava leaves, pumpkin leaves or any green leaves were picked, shreded and braised with a tomato or two  Leftover meat or beans were also included.  Kale, collards or spring greens can be used.


Ingredients

4 cups chopped spring greens
1 tablespoon oil
1 onion; finely chopped fine
2 tomatoes; blanched, peeled and chopped fine
1 clove garlic' minced
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
salt and pepper to taste

Method


  1. Heat the oil in a saucepan and add the onions.  Cook until golden brown.
  2. Add the tomatoes, garlic, cumin, coriander and turmeric powders; mix well.
  3. Add the spring green, salt and pepper and mix.
  4. Lower the heat and braise for about 10-15 minutes.
Serves 2


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