Skip to main content

Posts

Showing posts with the label Middle eastern cookery

SPICED CHICKPEA & SPINACH PATTIES WITH HARRISA MAYONNAISE

Ingredientsserves 4
400g cooked chickpeas, drained 150g spinach, cleaned and chopped 1 tbsp ras el hanout 1 large egg yolk 2 tbsp Gram chickpea flour, plus extra for dusting Sea salt and freshly ground black pepper

ROAST LEG OF LAMB WITH RAS EL HANOUT & Turkish spoon salad

-->

Serves: 4
RAS EL HANOUT
Don't be put off this recipe by the number of ingredients. The spice mix is simple to make…although you can buy it. It keeps well in a jar and can be used so many other dishes. It lends a wonderful aromatic flavour to the lamb.
2 teaspoons black peppercorns
2 teaspoons fennel seeds
4 teaspoons coriander seeds
16 cardamom pods
2 teaspoons yellow mustard seeds
4 teaspoons cumin seeds
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon cayenne pepper
2 teaspoons turmeric

HEALTHY SUMMER RECIPES

-->
I think it's a lot easier to eat a healthier diet in the summer because the season is packed with amazing fruits and vegetables that are just bursting with flavour.

When the sun is shining, lighter meals just seem far more appealing and the truth is you don’t need to starve yourself on a wacky fad diet if you want to look better in your shorts or swimsuit this summer either. The secret is to choose healthy foods and take in fewer calories than you burn and it's easier to make better food choices in summertime as heavy, high-calorie dishes are just too much to bear when the sun rises early and goes to bed late.
I’m obsessed with Mediterranean cookery and I try to incorporate a healthy balance and harmony into my recipes. The Mediterranean diet generally encapsulates most of the criteria

CULINARY OBSESSIONS

-->
Like most cooks I tend to become incredibly obsessive about certain ingredients and at times, I must admit that I have a tendency to overuse them and throw into almost every recipe that I’m creating. Over the last couple of years I’ve fallen totally in love with Ras el Hanout, a prized Moroccan spice mixture that can contain up to 100 different spices and is traditionally used to flavour couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but may include cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even dried ground rosebuds.

TURKISH DELIGHT

A couple of years ago, I had the great pleasure to meet and cook with an Inspirational Chef called Greg Malouf in the wonderful setting of Hangar 7, Austria. Greg is of Lebanese heritage but was born and raised in the Australian City of Melbourne. He is viewed not only as one of the most influential and innovative cooks in Australia, but also as the originator of his own style—modern Middle Eastern cuisine. I think Greg was born to be a cook. Even as a child he was fascinated by his family’s refrigerator, which was filled with exotic specialties. He was even more impressed, however, by family meals, which his mother and grandmother spent days preparing and at which Arabic cuisine was celebrated in all its opulence and variety: refined tajines (one-pot dishes), substantial meze (appetizers), spicy meat dishes and off course, all those wonderful sweet pastries. I have always loved Middle Eastern cookery and I find the spice mixes and flavour combinations incredibly intoxicating. It was a …