Middle Eastern

Dukkah-crusted Garfish

July 13, 2019 by admin Leave a Comment

I’ve been remiss in not posting lately. Here’s a recent plate of dukkah-crusted garfish with carrot puree, baksed cauliflower, charred capsicum, parsley and yoghurt.

I’ve previously made this with garfish fillets, but this time cooked whole garfish.

The dukkah crumb recipe comes from Greg and Lucy Malouf’s fabulous book “Malouf“.

50 hazelnuts
8 tbsp sesame seeds
4 tbsp coriander seeds
3 tbsp cumin seeds

Toast each of these separately in a dry pan, then crush together.

Dip the fish in plain flour, then egg and then the dukkah. Deep fry for 4 minutes.

Roast Cauliflower and Chickpeas

January 1, 2019 by admin Leave a Comment

Here’s a pretty tasty vegetarian dish that helped to used some Christmas leftovers. Happy with my plating for once.

Cauliflower
Cut into florets. Toss with sea salt and olive oil. Bake in baking paper at 200C for 20-25 mins until it starts to change colour.

Chickpea stew
Used canned chickpeas, or as I did, soak them overnight and then boil them until they have softened but still have some crunch. Meanwhile make a stew with tinned tomatoes, diced onion, garlic, carrot, 1 tsp toasted cumin seeds, 1 tsp ground coriander, 1 tsp smoked paprika, small handful of coriander leaves, salt and pepper. Add cooked chickpeas and simmer to reduce to a thick stew.

…

Lebanese Charcoal Chicken

October 25, 2018 by admin Leave a Comment

Yesterday I got out the battery-operated rotisserie for the summer. The chicken was dusted with Herbie’s Lebanese Baharat spice mix, which is has wonderful Middle Eastern flavours. The chicken was stuffed with half a lemon, 2 garlic cloves and a knob of butter. I put more butter under the breast skin.

I cooked it for about 90 minutes and checked the temperature with a probe along the way. During the cook I drizzled it with fresh lemon juice.

…

Beetroot & Blood Orange Salad

October 25, 2018 by admin 1 Comment

This isn’t a new salad idea of mine, but here’s last night’s version.

Ingredients
3 medium-sized beetroot, peeled and quartered
2 small to medium blood oranges, peeled and cut into segments
12-15 cherry or baby roma tomatoes
Haloumi, cut into cubes or rectangles
Seeds from 1/2 a pomegranate
Handful of chopped parsley
Pomegranate syrup
Olive oil
Balsamic vinegar (optional)
Sea salt

…