Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “September, 2013”

Pearl Couscous Tabouli Salad

I bought a packet of Giant Pearl Couscous because it sounded very intriguing!
Also called Israeli Couscous, it is technically not a real couscous as it is actually tiny balls of pasta instead of the traditional semolina grains.
As I needed to use up a bunch of parsley, I decided to adapt my Tabouli recipe and substitute couscous for the burghul wheat I usually use. It was a lovely result.

We ended up having this as a side dish with schnitzels – it was absolutely delicious and I will be making it again and again.
The variations are many and next time I will try using chopped coriander, chilli, red onion and fish sauce instead of lemon juice to make a more Thai flavoured salad. You can also stir though cooked chicken to make it a meal instead of a side dish.

Cous Cous Tabouli

Ingredients:
150g of pearl couscous
1 bunch of continental parsley – finely chopped
½ bunch fresh mint – finely chopped (plus some extra for decoration)
3 Roma tomatoes – finely chopped
3 spring onions – finely sliced
Juice of 1 lemon
2 tablespoons olive oil
1 clove of garlic – crushed
Salt & pepper to taste

Method:
Boil the couscous in plenty of salty water according to instructions on packet (about 8-10 minutes – they should be el dente)
Combine the herbs and vegetables in a large bowl
Whisk together the lemon juice, olive oil, garlic and salt & pepper to form a dressing
Stir though the well-drained couscous and gently stir until the little balls are coated
Scatter some shredded fresh mint over the top
Can be served warm or cold.
The longer it sits in the fridge the better the taste.
Serves 4 people

Bon Apetit 🙂

Chicken Satay on Skewers with Peanut Sauce

There is nothing more delicious than a big plate of Chicken Satay. We love it and eat heaps of in the summer as you can throw it on the BBQ and whip up a peanut sauce in minutes. There are many variations of this terrific dish – you can thread pineapple in between the chicken pieces or use other vegetables like red peppers or baby onions…
This same recipe applies for using meat -use fillet steak but only cook for a few minutes to ensure juicy, tender Beef Satay…

Chicken Satay

Ingredients:

1 kg chicken thighs
½ cup soy sauce
2 tablespoons honey
Couple of tablespoons brown sugar
1 tablespoon Sesame Oil
Bamboo skewers

Method:
Cut the each of the chicken thighs into about six pieces
Mix together the soy, honey & Sesame Oil and marinate overnight in the fridge or at least for a few hours
Thread onto bamboo skewers that have been soaked in water for a couple of hours. The soaking prevents the wooden skewers from burning on the grill
Sprinkle with brown sugar – this will caramelise when cooking and gives a lovely flavour
Pass to husband to expertly deal with the cooking on BBQ grill
Ensure they are cooked through – around 15 minutes or so
Serve with peanut sauce
Makes about 20 or so skewers

Lizzie’s Peanut Sauce:

1 cup of crunchy peanut butter
2 generous tablespoons of honey
1 250g tin of coconut milk
½ cup of water
Juice of ½ a lemon
1 tablespoon of Hoi Sin sauce
1 teaspoon of hot chilli sauce (more or less to taste)

Put all of the ingredients into a heavy based pot and slowly bring to the boil while stirring.
Once it boils – take off the stove – it will thicken on cooling.

Bon Appetit! 🙂

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

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