December 13th, 2005 by alice
Tags: Kufta, Stuffed
INGREDIENTS
-
The Sauce
- 3tablespoonsolive oil
- 4onions, thinly sliced
- 1largetomato, peeled and sliced
- 1teaspoonras el hanout spice mix
- 1pinchsaffron, about 10 threads
- 5wholecloves
- 2cupswater
- 1 (250 g)cantomato sauce
- 1teaspoonsalt
- 1cupraisins
- 1tablespoonhoney
- themeatballs
- 450gground lamb
- 1onion, grated
- 1/2cupdried breadcrumbs
- 1egg, beaten
- 1teaspoonras el hanout spice mix
- 1teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 2hard-boiled eggs, cut into wedges.
DIRECTIONS
- The Sauce: Heat the oil in a large pan over medium-high heat.
- Add the onions, and cook until well softened-about 15 minutes stiring often.
- Add the tomato, Ras el Hanout spice, saffron and cloves.
- Stir and cook for about 3 minutes.
- Add the water, tomato sauce, salt, raisins and honey.
- Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes.
- Place the kufta in the sauce, leaving the heat on a simmer.
- Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked.
- Meatballs: Mix together all ingredients (except eggs) kneading well.
- Take walnut-sized portions of mix and spread them in your hand to form a disc.
- Place an egg wedge in the middle of the disc and gether the meat up around the egg, to make meatballs stuffed with egg.
- Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes.
- Serve with plain steamed rice.
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December 13th, 2005 by alice
Tags: Mussels, White, Wine
INGREDIENTS
- 500gmussels
- 2tablespoonsolive oil
- 1onion, finely diced
- 2clovesgarlic, crushed
- 1/2cupwhite wine
- 1lemon, juice of
- 300mlevaporated milk
- 1tablespoonfresh parsley, chopped
DIRECTIONS
- Scrub the mussels and remove’beard’ by scaping with a sharp knife.
- Heat oil in a large saucepan.
- Saute onion and garlic until soft.
- Pour in wine and juice.
- Bring to the boil, then simmer.
- Stir in evaporated milk, parsely and season with salt and pepper to taste.
- Bring to the boil, and reduce liquid slightly.
- Add mussels.
- Simmer for 3-5 minutes until mussels are open.
- Discard any unopened mussels.
- Serve with crusty bread for dipping.
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December 13th, 2005 by alice
Tags: Potachos
INGREDIENTS
- 1 (9 ounce)bag kettle cookedpotato chips
- 1smalltomato, diced
- 6ouncescheddar cheese, grated
- 3scallions, chopped
- 1 (2 1/4 ounce)can slicedblack olives
- 4slicescooked bacon, crumbled
- ketchup, to taste
- 1/4cupsour cream
DIRECTIONS
- Preheat oven to 325 F.
- Place potato chips in a large round baking dish.
- Top with tomato, cheese, scallions, bacon, and olives (you can do this in layers, if you like).
- Drizzle ketchup over other ingredients.
- Bake ten minutes or until cheese is melted and dish is well heated throughout.
- Dollop sour cream on top of finished dish.
- Serve.
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December 13th, 2005 by alice
Tags: Home, Potatoes, Scalloped, Style
INGREDIENTS
- 1/3cup choppedonions
- 5tablespoonsbutter
- 5tablespoonsall-purpose flour
- 1 1/4teaspoonssalt
- 1/2teaspoonpepper
- 5cupsmilk
- 6cups thinly slicedpotatoes
DIRECTIONS
- In a large saucepan, sauté onion in butter until tender.
- Stir in flour, salt, and pepper until blended.
- Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
- Place half of potatoes in a greased 3 quart baking dish.
- Pour half of sauce over potatoes; repeat layers.
- Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
- Serve immediately; makes 8 servings.
- Source: high school home economics book.
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December 13th, 2005 by alice
Tags: Lamb, Prunes, Tagine
INGREDIENTS
-
Shanks
- 1 1/2kglamb shanks, sawn into 2.5 cm pieces
- 3mediumonions, grated
- 1tablespoonras el hanout spice mix, more to taste
- salt & freshly ground black pepper
- 1tablespoonbutter
- 1pinchsaffron(about 12 threads)
- 1cinnamon stick
-
Sauce
- 1teaspoonolive oil
- 1teaspoonbutter
- 2onions, sliced
- 2teaspoonssugar
- 1/2cup cannedchopped tomatoes
- 1cupcanned chick-peas, drained and rinsed
- 3cupspumpkin or butternut squash, chunks
- 3/4cup pittedprunes, halved
- pita bread or lavash bread, to serve
DIRECTIONS
- Shanks: Coat lamb with grated onion, ras el hanout and salt and pepper.
- Refrigerate for at least 30 minutes or up to 2 hours.
- Melt 1 tablespoon of butter in a heavy based pan.
- Add the meat and brown on all sides.
- Add the saffron, cinnamon stick and enough water to just cover the meat; bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
- Allow to cool a little, then remove the shanks.
- Reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat.
- Remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones.
- Season with additional salt and pepper, then rerigerate meat.
- Sauce: In a medium pan, heat the butter and oil, add the sliced onions, and sprinkle with the sugar and more salt and pepper to taste.
- Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
- Turn the heat to low and cook until onions are soft and brown, about 20 minutes more.
- Add tomatoes and cooking liquid from the lamb and bring to a boil.
- Add the chickpeas and pumpkin or squash then return the lamb to the pan.
- Simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes.
- Serve immediately with pita bread or lavash, and harissa sauce if you wish.
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