Moroccan Filo Chicken Recipe

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Oven Temperature: 390° f - 200° c

Step 1:You will need….

2 chicken breasts , cubed, or whole chicken pieces, or thigh

1 onion , chopped

4 cloves of garlic

1 Tbsp ginger , peeled and chopped

1 tsp turmeric

few threads of saffron

1 stick of cinnamon

2 1/8 pt chicken stock or water

4 eggs , whisked

2 Tbsp chopped coriander

8 ¾ oz finely chopped almonds

4 Tbsp sugar

2 tsp ground cinnamon

3 ½ oz butter , melted

4 sheets filo

salt and pepper

to garnish:

powdered sugar

ground cinnamon

2 saucepans

2 bowls

1 ladle

1 wooden spoon

1 pastry cutter

1 cutting board

1 knife

1 spoon

1 brush

tongs

1 tray

1 baking tray

Step 2: Cook the chicken

Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool

Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken

Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs

Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix

Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts

In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven

Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry

Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel

Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake

Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve

Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

Avocado-Vegetable Pitas

 

Pita is a round flat bread of Middle Eastern origin. Sometimes called pocket bread, it can be opened to form a pocket for filling. The spicy filling of avocados, jalapenos, lemon juice, shredded carrots, and olives for this meatless sandwich can be made-ahead and spooned into pita rounds just before serving.

Ingredients

2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
Lettuce leaves
Tomato slices

Directions

1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.

2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.

3. Menu Suggestion: Make it a meal with assorted wedges and club soda.

Recipe source BHG.com 

Meatball Sandwiches

 

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches. No matter what kind of bread you use, these meatball sandwiches are sure to be a hit. From start to finish, this meal will be ready in 30 minutes.

Ingredients

1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

Directions

1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

Recipe source BHG.com 

Chicken Kofta Recipe

 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
 Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.
3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.
4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

5. Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Source
delicious. - October 2008, Page 75
Recipe by Valli Little

Middle Eastern Salad Plate

 

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

Recipe source BHG.com  

Middle Eastern Lamb Stew

 

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

Ingredients

1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Directions

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top
with onion.

2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Recipe Nutrition
Per serving: 321 calories; 15 g fat (5 g saturated fat, 6 g mono unsaturated fat); 91 mg cholesterol; 17 g carbohydrates; 30 g protein; 5 g fiber; 523 mg sodium; 257 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Iron (20% dv).

Recipe source eatingwell  

Chickpea Burgers & Tahini Sauce

 

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.
Recipe Nutrition
Per serving: 400 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

Ingredients

1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

4. Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

Recipe source eatingwell  

Roasted Cauliflower in Lemon-Tahini Sauce Recipe

Delicious side dish that is deceptively simple—you will be wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets.

Ingredient (Serves 4)

1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Directions

1. Place oven rack in top position. Preheat oven to 425F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

Rice with Tomato Recipe

 

Preparation time :     15 minutes
Cooking time :     25 minutes

Ingredients (serves 6 persons)

2 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
4 small tomatoes or 400 g, peeled and chopped
1 teaspoon ground turmeric
1 bay leaf
4 whole cardamom pods
1 teaspoon coriander seeds, dried
½ teaspoon ground black pepper
2 cloves garlic, peeled
4 cubes MAGGI® Chicken Bouillon
3 cups basmati rice or 600 g
5 cups water or 1250 ml

Preparation

Heat oil in a pot and sauté onions for 6 minutes.

Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.

Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

Serving tips : Serve the rice with any grilled fish, chicken or meat dish.

Nutritional Information

Preparation time :     15 minutes
Cooking time :     25 minutes
Fats :     6.10 g
Protein :     9.30 g
Carbohydrate :     92.00 g
Energy :     457.00 Kcal

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Tips on Taking Proper Care for your Vegetables and Foods

 

Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more.

• If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
• Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
• To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
• To keep potatoes from budding, place an apple in the bag with the potatoes.
• The best time to harvest fruits and vegetables for maximum flavor is in the morning.
• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
• Place a slice of apple in hardened brown sugar to soften it.
• What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
• Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
• To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.

Storing Potatoes

• Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
• Avoid rinsing potatoes before storing.
• Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
• Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
• Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
• Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
• Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.

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Moroccan Hummus Dip Recipe

 

Ingredients (serves 8)

2 x 400g cans chickpeas, drained, rinsed
2 lemons, juiced
2 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 teaspoons Moroccan seasoning mix (see note)
1 teaspoon cracked black pepper
1 tablespoon flat-leaf parsley leaves, roughly chopped

Method

1. Place chickpeas, 1/2 cup lemon juice, 2 tablespoons oil, garlic,Moroccan seasoning and pepper in a food processor. Process until smooth. Transfer to an airtight container. Cover and refrigerate until ready to serve.

2. Spoon dip into a serving bowl. Sprinkle with parsley and pepper. Drizzle with remaining oil. Serve. 

Notes
Moroccan seasoning mix is a mild blend of herbs and spices including garlic, rosemary and paprika. You can find it in the spice section of your supermarket.
 
Source
Super Food Ideas - December 2005, Page 84
Recipe by Claire Brookman

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Moroccan Beef Triangles Recipe

 

Take the hassle out of cooking with our freezer-friendly Moroccan beef triangles recipe.

Ingredients (serves 6)

1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.

2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.

3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.

4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Notes
 
To freeze: Follow recipe to end of step 3. Wrap each triangle in plastic wrap followed by foil. Place in snap-lock bags. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 200°C/180°C fan-forced. Continue from step 4.
Super saver: Use slivered almonds instead of pine nuts and save around $2.59 in total.

Source
Super Food Ideas - August 2009, Page 73
Recipe by Emma Braz

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Beef, Feta and Green Onion Rissoles Recipe

 

Quick, easy and delicious -- these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

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Chargrilled Chicken with Mint & Currant Couscous Recipe

 

Forgo the Friday-night takeaway in favour of this delicious dish. The combination of currants, coriander and mint give this couscous a Moroccan flavour.

Ingredients (serves 4)

4 (about 700g) single chicken breast fillets
1 tbs olive oil
1 tbs fresh lemon juice
190g (1 cup) couscous
45g (1/4 cup) currants
375ml (1 1/2 cups) boiling water
2 tsp extra virgin olive oil
1/3 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves

Raita
1 x 200g ctn natural yoghurt
1 Lebanese cucumber, halved, deseeded, finely chopped
1 tbs olive oil
1 tbs chopped fresh mint
1 tsp finely grated lime rind
1 tbs fresh lime juice

Method

1. Place the chicken in a large glass or ceramic bowl. Drizzle with the olive oil and lemon juice and turn to coat. Set aside for 5 minutes to marinate.

2. Meanwhile, place the couscous and currants in a heatproof bowl. Pour over the boiling water and extra virgin olive oil. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Stir in the coriander and mint.

3. Meanwhile, to make the raita, combine the yoghurt, cucumber, oil, mint, lime rind and juice in a medium bowl.

4. Preheat a chargrill on high. Cook the chicken for 5 minutes each side or until cooked through. Slice across the grain.

5. Divide the couscous among serving plates. Top with the chicken and serve with raita.

Notes
Chicken pita pockets with raita: Omit couscous, currants, water, extra virgin olive oil, coriander and mint. Divide the thinly sliced chicken and 2 egg tomatoes, sliced, among 4 pita pockets, halved. Top with raita to serve.

Spiced yoghurt chicken salad with mint & potatoes: Omit couscous, currants, boiling water and extra virgin olive oil. Place 500g coliban (washed) potatoes, chopped, in a steamer basket over a saucepan of simmering water. Cook, covered, for 10-15 minutes or until tender. Combine chicken, potato, coriander, mint and half the raita in a bowl. Sprinkle with 2 tbs toasted pine nuts. Serve with remaining raita.

Chicken & yoghurt curry with herb couscous: Omit lemon juice and raita ingredients. Thinly slice chicken. Omit step 1. Heat olive oil in a non-stick frying pan over medium-high heat. Add chicken and 4 tbs korma curry paste and cook, stirring, for 2 minutes or until aromatic. Add 150g natural yoghurt and 100ml water. Simmer for 5-8 minutes or until chicken is cooked. Serve with couscous.

Source
Good Taste - March 2007, Page 49
Recipe by Heidi Flett

Moroccan Beef Skewers with Lemon Couscous

 

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.
2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

Moroccan Chicken Recipe

 

Preparation Time 20 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

1 brown onion, halved, finely chopped
1/4 cup loosely packed coarsely chopped fresh continental parsley
1/4 cup loosely packed coarsely chopped fresh coriander
2 tbs fresh lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
500ml (2 cups) chicken stock
Couscous salad (recipe follows), to serve
50g kalamata olives, chopped
Fresh continental parsley leaves, extra, to garnish

Method

1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.

3. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

Frozen Mango and Lime Cheesecake

 

Ingredients (serves 8)

250g packet plain sweet biscuits (see note)
60g unsalted butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
1 teaspoon finely-grated lime rind
300ml thickened cream
425g can sliced mangoes, drained
3 passionfruit, halved

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Notes
You will need half the packet of biscuits for this recipe.

Source
Super Food Ideas - December 2007, Page 90
Recipe by Kim Coverdale

Summer Berry Trifile Recipe

 

Ingredients (serves 10)

1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped

Method

1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.

3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Source
Good Taste - December 2006, Page 56
Recipe by Michelle Southan 

Black Forest Trifle Recipe

Preparation Time 15 minutes

 

Ingredients (serves 10)

2 x 600ml ctns thickened cream
2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into 3cm pieces
60ml (1/4 cup) cherry brandy or kirsch
600g bought chocolate custard
1kg cherries, stems removed, pitted
45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Method

1. Use an electric beater to beat the cream in a bowl until soft peaks form.

2. Arrange one-third of the sponge over the base of a 3L (12-cup) capacity serving dish. Drizzle over 1 tablespoon of cherry brandy or kirsch. Pour over one-third of the custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover and place in the fridge for 6 hours or overnight to chill.

3. Top with remaining cherries and sprinkle over the hazelnuts.

Source
Good Taste - December 2009, Page 34
Recipe by Gemma Luongo

Decadent Christmas Pudding Recipe

 

Easy
Makes 1 x 2L/3.5 pint and 1 x 1L/1.75 pint pudding

Prep time 10 mins
Cook 3 hrs 30 mins

Ingredients

450g white breadcrumbs
350g golden caster sugar
225g vegetarian suet
100g self-raising flour
50g almonds , roughly chopped
225g currants
225g sultanas
225g raisins
175g mixed peel
1 tsp each mixed spice , ground ginger and grated nutmeg
2 tsp bicarbonate of soda
2 eggs
2 tbsp treacle
zest and juice 1 lemon
zest and juice 1 orange

Method

1. Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.

2. The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.

3. Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.

Nutrition Per Serving
429 kcalories, protein 6g, carbohydrate 81g, fat 11 g, saturated fat 4g, fibre 2g, sugar 54g, salt 1.26 g

Recipe from Good Food magazine, January 2011.