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Zaynab |
MAINS AND
DESSERTS |
Zaynab |
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list
of Mains |
list
of desserts
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| MAINS
CHICKEN Farareej Mashwi (Broiled Chicken with Oil, Lemon, and Garlic Sauce) INGREDIENTS 1 small chicken, quartered Salt and freshly ground black pepper 4 large cloves garlic, peeled and crushed 1/4 cup freshly squeezed lemon juice 3 T. fruity olive oil 1 T. chopped parsley EQUIPMENT Broiling pan with rack METHOD 1. Season the chicken with salt and pepper. In a shallow dish filled with a mixture of garlic, lemon juice, oil, and parsley, roll the chicken quarters to coat them. Allow to marinate at least 1 hour. 2. Preheat the broiler. Drain the chicken, reserving the marinade. Set the broiling rack about 7 inches from the heat. Place the quarters, skin side down on the broiling rack, and broil 10 minutes, basting often with the cooking juices and a little of the marinade. 3. Turn the quarters over and broil the chicken 10 minutes longer. Turn and brush twice more until both sides are golden brown and crusty. 4. Pour over the remaining oil mixture. Serve at once. Serves 2. Nasi Kebuli INGREDIENTS 2 tablespoons of butter or oil 500g (1lb) boneless chicken, cut in 1cm (1/2 in) cubes 3 cups of chicken stock (ensure that you use Halal chicken stock) 2 cups of long-grain rice, washed and drained 1/2 small pineapple, peeled and sliced and cut into small pieces Seasoning 13 shallots, peeled and finely chopped 7 cloves garlic, peeled and finely chopped 2.5 cm (1 in) ginger, peeled and finely chopped 1 teaspoon coriander 1/2 teaspoon cumin a little freshly grated nutmeg 8 cm (3 in) cinnamon stick 4 cardamom pods, bruised 2 cloves 1 lemon grass, bruised METHOD 1. Heat butter or oil in wok or heavy saucepan, add all seasoning ingredients and sauté for 2-3 minutes. 2. Add the chicken and continue sautéing for 3 minutes over high heat. 3. Add chicken stock and salt and simmer until chicken is tender. 4. Strain the stock and keep aside the chicken pieces. 5. Place rice in a rice cooker or heavy stock pot, add 2 1/2 cups of the reserved chicken stock and bring to boil. Cover the pan and simmer until the rice is almost cooked and the liquid is absorbed. 6. Add the diced chicken and cook over low heat until the rice is thouroughly cooked. Serve on a platter garnished with fried shallots and pineapple pieces. DUCK Moroccan Duck with Tagine INGREDIENTS 1 duck, or chicken - split down the back and flattened. Some small bones may crack; this is o.k. 1/4 cup chicken broth (ensure you use Halal chicken broth) 1 teaspoon ground coriander seed 1 teaspoon cardamom 1 teaspoon ground black pepper 3 tablespoons olive oil The Tagine 3 tablespoons olive oil 1 onion, chopped 1 tablespoon Ras El Hanout 1 tomato, chopped 1/2 teaspoon salt 1/2 cup raisins 1/2 teaspoon almond extract 1/4 cup honey 1 16 oz. can chicken broth METHOD 1. Combine chicken broth, coriander, cardamom, black pepper and olive oil. 2. Coat the duck (or chicken) with the spice mixture and let marinade in the refrigerator for several hours, or over night. 3. Bake the marinated duck (or chicken) in a 350 degree oven until tender and its juices run clear (about 1 hour). 4. Let rest for 10 minutes before carving, or serve whole for your guests to remove desired parts. While the duck (or chicken) is baking, prepare the tagine as follows: 1. In a 5 quart dutch oven or pot, heat oil 2. To the hot oil, add the onions and Ras El Hanout and sauté until the onions are soft and translucent, about 10 minutes 3. Add the tomato, salt and raisins. Sauté for a few minutes until the raisins are tender and fluffy. 4. Add the almond extract, honey and chicken broth. Bring to a boil on high heat, then lower the heat to simmer. Let simmer for 20 minutes, or until meal time. Serve with the duck (or chicken) and warm bread to dunk or soak in the broth. FISH Cod and Vegetable Saute Serves: 4 Total Time: 35 minutes INGREDIENTS 1 pound cod fillets 2 small zucchini (about 6 ounces each) 2 medium-size red peppers 1 large onion 1/2 pound large mushrooms salad oil salt METHOD 1. Cut cod, zucchini, and red peppers into 1 1/2-inch chunks. Slice onion; cut each mushroom in half. 2. In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook cod fillets with 1/4 teaspoon salt until browned on both sides and fish flakes easily when tested with a fork. Remove from skillet; keep warm. 3. In same skillet in 2 more tablespoons hot salad oil, cook vegetables and 1/2 teaspoon salt until vegetables are tender-crisp and lightly browned. Stir in 1/4 cup water; heat through. Spoon vegetable mixture onto platter; carefully tuck in cod. Garnish with parsley sprigs if you like. Each serving: About 265 calories, 15 g fat, 49 mg cholesterol, 465 mg sodium. VEGETARIAN Vegetable, Tofu and Basil Burgers Serves 4 Prep 30 min Cooking 10 min INGREDIENTS 1 carrot, finely shredded 1 zucchini, finely shredded 300g silken tofu, drained 1 small brown onion, finely diced 1 celery stick, finely diced 1 egg, lightly whisked 40g (1/2 cup) dried breadcrums 2 tbs Thai Red Curry Paste 1/3 cup firmly packed basil leaves Salt and ground pepper 1 tbs olive oil 4 large wholemeal bread rolls, split crossways 8 mignonette lettuce leaves, washed, dried 1 1/2 tbs sweet chillie or mild chillie sauce METHOD 1. Use your hands to squeeze the excess liquid from the carrot and zucchini. Place the carrot, zucchini, tofu, onion, celery, egg, breadcrumbs and curry paste in a medium mixing bowl. Chop 2/3 of the basil and add to the bowl with salt and pepper. Use a wooden spoon to mix until well combined. Divide the mixture into 4 and shape into patties about 2cm thick. Finally shred the remaining basil and set aside. 2. Preheat grill on medium-high. Heat the oil in a large non-stick frying pan over medium-low heat. Add the patties and cook for 5 min each side or until golden and cooked through. 3. Meanwhile, place the bread rolls under preheated grill and cook for 1-2 minutes each side or until toasted. 4. To serve, place bread bases on the serving plates and top with lettuce and then patties. Sprinkle shredded basil over the patties. Drizzle with sweet chillie sauce and cover with the bread roll tops. Nutritional information per serving: 18g protein, 10g fat, 44g carboydrates, 8g dietry fibre, 1,420kj (340 Cals). Asparagus Quiche This quiche is a variation of the world-popular Alsace savoury pie. Fresh white asparagus is the best choice in order to enhance the delicate flavour of this dish. Serves: 6 Total Time: 45 minutes INGREDIENTS Pie dough: Flour 2 cups/ 290 g 5 ounces Unsalted butter Egg yolk 1 Salt pinch 3 tablespoons Iced water Filling: Fresh white asparagus 2 bunches 2 ounces Fresh Parmesan cheese (ensure you use Halal Parmesan cheese) Eggs 3 Egg yolks 2 Milk 1 1/2 cup/ 350 ml Heavy cream 1 cup/ 240 ml (ensure you use a brand that does not contain gelatine) Ground nutmeg pinch Salt and pepper METHOD 1. Prepare the pie dough: Sift the flour onto a work surface and then make a well in the center. Mix together the cold butter pieces, egg yolk, and salt into the well. Rub the butter into the flour, gradually drawing in more flour. 2. Work the flour until coarse crumbs are formed. Add water only if necessary. Press the crumbs into a ball. Lightly flour the work surface. 3.Using the palm of your hand, knead the dough against the work surface until it is smooth and peels away in one piece. This may take up to 2 minutes. 4. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. (This process may be performed using a food processor.) 5. Grease the tart tin. Preheat the oven to 180 degrees C/ 350 degrees F. 6. Flour the work surface and roll out the chilled dough into a circle, diameter 30 cm/ 12 inches. Roll the dough over a rolling pin and place it over the pan, allowing the dough to hang over the edge. Gently press the edge of the dough into the bottom and sides of the pan. 7. Roll the rolling pin over the top of the pan, to cut the excess dough. Evenly press the dough around the sides. Prick the base with a fork to prevent air bubbles from forming, and then chill for 15 minutes. 8. Line the pan with greaseproof paper and fill with beans or pie weights. 9. Bake blind, at 180 degrees C/ 350 degrees F. F for 15 minutes. 10. . Carefully wash and peel the asparagus. Tie the asparagus in a bunch with kitchen string and place in saucepan full of simmering salted water. Cook for approximately 5-10 minutes, until the asparagus is tender. (The asparagus is ready when you can stick a toothpick through the stalk). 11.. Remove the asparagus, and refresh in cold water. Drain well. Grate the Parmesan cheese. 12. Cut off the lower third of the asparagus and place it in a bowl. 13. Chop it and mash with a fork, then add the eggs, egg yolk, milk, cream, grated Parmesan cheese, salt, pepper and a pinch of nutmeg. Whisk the mixture until it is blended. (This process may be performed using a food processor.) 14. Cut the remaining asparagus into 2 cm / 1 inch long pieces, and place in the pastry shell. Ladle the cheese mixture over the asparagus, until the pastry shell is almost full. 15. Bake the quiche for approximately 25 minutes, until it is brown and the filling is no longer liquidy. Let it stand for 10 minutes before cutting and serving. Serve hot or at room temperature. Vegetable Curry Serving Size: 4 INGREDIENTS 4 teaspoons butter or margarine -- divided 2 medium red onions (4 cups) -- sliced 3/4 pound eggplant (4 cups), unpeeled -- cut into 1/2" dice 2 medium zucchini ( 4 cups) -- sliced 2 medium red bell peppers ( 2 cups) -- sliced 4 medium garlic cloves -- crushed 1/2 cup mango chutney 1/2 cup flour 8 teaspoons ground cumin 1 1/2 tablespoons curry powder 4 cups water salt & freshly ground pepper to taste METHOD 1. Heat 2 tsp. of the butter or margarine in a non-stick skillet on medium heat. 2. Add onions and eggplant and sauté 5 minutes. 3. Add zucchini, red bell peppers, and garlic and sauté 5 minutes more. 4. Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. 5. Add flour, cumin, and curry powder and mix well. 6. Add water and toss vegetables. 7. Cook until sauce thickens, about 1 minute. 8. Add salt and pepper to taste |
desserts
Lemon Swirl Cheesecake INGREDIENTS CRUST 6 whole graham crackers (about 3 ounces) 1 cup walnuts, toasted 3 tablespoons butter, melted 2 teaspoons grated lemon peel FILLING 2 8-ounce packages cream cheese (ensure you use Halal cream cheese), room temperature 1/2 cup sugar 1/2 cup frozen lemonade concentrate, thawed 2 teaspoons grated lemon peel 3/4 cup sour cream (ensure you use Halal sour cream) 2 large eggs TOPPING 1 cup sour cream, room temperature 1 11 1/4-ounce jar purchased lemon curd 2/3 cup chilled whipping cream 2 1/4-inch-thick lemon slices, each cut into 4 wedges 8 small mint sprigs METHOD FOR CRUST: 1. Position rack in centre of oven and preheat to 350°F. 2. Finely grind graham crackers in processor. 3. Add nuts; process until coarsely chopped. 4. Add butter and lemon peel; blend using on/off turns just until crumbs are moist. 5. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. 6. Bake until crust is set, about 10 minutes. 7. Cool. Maintain oven temperature. FOR FILLING: 1. Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth. 2. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. 3. Pour filling into crust. 4. Bake until center moves only slightly when pan is shaken, about 50 minutes. 5. Transfer cake to rack; cool 5 minutes. MEANWHILE FOR THE TOPPING: 1. Whisk 1 cup sour cream in small bowl until very smooth. 2. Whisk lemon curd in another small bowl until very smooth. 3. Run small sharp knife around sides of cake. 4. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. 5. Using tip of knife, gently swirl toppings, forming marble design. 6. Chill cake uncovered overnight. Using electric mixer, beat cream in medium bowl until stiff peaks form. Spoon cream into pastry bag fitted with medium star tip. Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Pipe cream in decorative scallop border around top edge of cake. Garnish with lemon slices and mint sprigs. Serves 12. Black Forest Cakes This is a translation of Germany's famous chocolate-and-cherry cake into four individual cakes for an easy and elegant dessert. Named from the dense woodland of southern Germany, this specialty combines a cocoa cake, as dark as its namesake, with a filling of sour cherries (perhaps from the trees growing on hillsides at the forest's edge). Serves: 4 CAKES: INGREDIENTS: 1/2 cup unsifted cake flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup sugar 1/4 cup (1/2 stick) unsalted butter, softened 2 large eggs 1/2 cup sour cream (ensure you use Halal sour cream) 1 tablespoon vanilla extract (make sure this is Halal before using it. You may need to leave it out) Filling: 1 12 1/2-ounce jar or 1 16-ounce can pitted sour cherries (fresh) 3 tablespoons sugar 4 teaspoons cornstarch 1 cup sweetened whipped cream (N.B. You will need to watch for gelatine in some thickened creams for future reference) Chocolate-Covered Maraschino Cherries (optional, recipe follows) Chocolate curls or shavings (optional) METHOD 1. Prepare Cakes: Grease and flour four 3 1/2-inch timbale molds, soufflé cups, or muffin-pan cups. In small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Heat oven to 350 degrees F. 2. In large bowl, with electric mixer on medium speed, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Sift flour mixture over butter mixture and with mixer on low speed, beat just until combined. 3. Divide cake batter among prepared timbale molds. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool cakes on wire rack. 4. Meanwhile, prepare Filling: Strain cherries, catching liquid in small saucepan. With wire whisk, stir sugar and cornstarch into cherry liquid until smooth; heat mixture to boiling. Cook, stirring constantly, until thickened and translucent. Stir in cherries. Set aside to cool slightly -- 15 to 20 minutes. 5. To assemble Black Forest Cakes, split cakes and place bottoms on individual dessert plates. Divide cherry filling onto cake bottoms and replace cake tops. Spoon whipped cream on top. Garnish with chocolate-covered cherries and sprinkle with chocolate curls, if desired. Chocolate-Covered Maraschino Cherries: In a custard cup, place one 1-ounce square semisweet chocolate; melt in microwave or over pan of hot water. Dip 4 maraschino cherries with stems in chocolate. Place on waxed paper and refrigerate until ready to use. Nutrition information per cake without chocolate curls and chocolate-covered cherry — protein: 8 grams; fat: 33 grams; carbohydrate: 85 grams; fiber: 3 grams; sodium: 278 milligrams; cholesterol: 189 milligrams; calories: 692.
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"To hunt and to eat the fish of the sea is made lawful for you," [5:96] |
