Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “November, 2015”

Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander and parsley, so what better than to blend it all together and make this delicious, tangy sauce.  We spread some on a divine fillet steak and it gave the meat a wonderful kick…

The amounts below give approximately 1/2 cup of sauce which will keep in the fridge for 7 days…

Chermoula

Ingredients:

1/2 preserved lemon

3 Tablespoon s of parsley

3 Tablespoons coriander

2 cloves garlic

½ teaspoon ground cumin

1 teaspoon hot paprika

2 Tablespoons of fresh lemon juice

2 Tablespoons of good olive oil

Method:

Put all the ingredients into a food processor (or Ninja) and pulse until it becomes a smooth sauce

Add a little extra olive oil if it’s too dry

Serve as a sauce on any meat or chicken

 

 

Bon Appetit!  🙂

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Middle Eastern Style Green Beans

We love our vegetables and any tasty way of cooking them is always a treat.  This recipe is so quick and easy and so delicious it will be on your menu for a long time to come.  The cinnamon and allspice give it a deep sultry flavour and it’s very easy to just eat a bowl on it’s own with bread to mop up the sauce.

Middle Eastern Style Green Beans

Ingredients:

50 g butter

2 onions chopped

4 garlic cloves grated

500 g green beans topped & tailed

1 can of Italian tomatoes

1 teaspoon of ground cinnamon

1 teaspoon of allspice

Salt and pepper, to taste

Olive oil, to taste

Method:

Melt the butter in a heavy-based saucepan over medium heat

Add the onions and garlic, cover and cook until translucent

Add the tomatoes, cinnamon, and allspice, and season with salt and pepper

Add the beans, cover and cook over low heat for 20 -30 minutes or until the beans are cooked through but still have a little bite and the sauce is thickened

Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened

Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes

Can be eaten warm or cold with Lebanese bread to mop up all the juices or as a side dish for meat dishes

 

Bon Appetit!  🙂

 

Easy Spicy Stir-fried Wombok

Wombok, or Chinese Cabbage, is a marvellous vegetable.  It is subtle and mild in noodle dishes or can be served fiery hot as part of a stir-fry.

Chinese Emporiums sell it for a song and it keeps really well in the crisper sealed in a snap lock bag.  This spicy colourful dish is delicious as a side dish or served with rice for a healthy meal.   Add some meat or chicken and you have a whole dinner ready to eat in minutes.  The coconut gives a lovely texture and flavour… The amounts shown will feed 4 people…

Spicy Stir Fried Wombok

Ingredients:

1 tablespoon vegetable oil

1 finely chopped red onion

1 clove garlic, crushed

1 teaspoon crushed ginger

1 chopped chilli (optional)

1/2 a wombok, sliced (about a quarter-inch thick slices)

1 teaspoon of powdered tumeric

1-2 tablespoons desiccated coconut

Method:

Heat frypan or wok, add 1 tablespoon oil

Fry onion, garlic, ginger and chilli for about 2 minutes

Toss in sliced wombok and sprinkle over 1 teaspoon turmeric

Stir-fry about 2-3 minutes more (the wombok will quickly collapse)

Then, just before serving, sprinkle over a tablespoon or two of desiccated coconut.

 

Bon Appetit!

Steamed Eggs

There are boiled eggs and then there are steamed eggs!  We have spent years perfecting the perfect boiled egg – lovely just cooked white and a luxurious oozing yolk.  I stumbled across “steamed eggs” being used by a cafe and the difference in texture was noticeable at once.

Rule number one – always use free range eggs.  The colour of the yolks is stunning and they really do taste so much better than cage eggs.  We use a Chinese bamboo steamer over a pan of water on a fairly high simmer.  The trick is to have the water already simmering, take the eggs out of the fridge and steam with the cover on for exactly six minutes.  At the six-minute mark lift them out immediately with tongs or a spoon as they are cooked and any longer they will be hard.

This method is also excellent if you want to peel eggs for a salad – they seem easier to shell than when they are boiled…

This is comfort food at it’s best and the addition of toast “soldiers” to dip in to the glorious golden centre makes a perfect breakfast, lunch or supper…

Steamed Eggs

Bon Appetit!   🙂

Chilli Chicken with Cashews

This recipe is sensational – I got some ideas after poking around in Pinterest and I knew exactly the flavour I was after.  The combination of the sweet chilli sauce and tomato sauce provides the tang and you can adjust the heat by adding more or less dried chilli flakes.  The cornflour coating on the chicken helps thicken up the sauce and if it gets too thick a little water can be added in to thin it out.  Adding the cashews at the end gives the dish a lovely contrast in texture as they are still crunchy.

The amounts below will feed 6 people and it’s lovely with rice or roti bread…

Spicy Chicken & Cashews

Ingredients:

1 kg lbs chicken thighs trimmed of visible fat

6 Tablespoons corn flour

1 teaspoon black pepper

2 Tablespoons Olive oil

1 cup soy sauce

8 Tablespoons cider vinegar

8 Tablespoons bottled tomato sauce (or ketchup)

4 Tablespoons sweet chili sauce

4 Tablespoons brown sugar

4 garlic cloves grated

2 teaspoons fresh ginger grated

½ teaspoon dried red chillies (optional)

1 generous cup of cashews

4 spring onions sliced

Method:

Combine cornflour and pepper in snap closed plastic bag.

Cut chicken into large bite sized pieces and add to bag, shaking well to coat with cornflour

Heat oil in large pan over medium-high heat

Brown the chicken in batches until golden adding more oil if necessary

Remove chicken to a bowl while the sauce is prepared

In the same pan add a little more oil and fry the garlic and ginger

Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar and red chillies in a jug

Add to pan and bring to the boil while stirring

Toss chicken back in and coat well with the sauce

Simmer gently for around 30 minutes or until chicken is cooked through

If sauce is too thick add a little water

In the meantime dry fry the cashews in a non-stick pan

Add to the chicken prior to serving and stir through the spring onions

Serve piping hot with rice

 

Bon Appetit!   🙂

Jamie’s Macaroni Cheese

I love Jamie Oliver recipes and always find them very easy to make.  He also offers a different twist on basic foods which I enjoy very much.  His Mac Cheese is one of these.  I made it exactly as he instructs except I used Panko crumbs instead of fresh breadcrumbs and longer pasta shapes.

Don’t be afraid of the 10 garlic cloves – they become lovely and nutty and not in the least bit strong.  The addition of tomatoes was also interesting and surprisingly tangy – will definitely make this one again…  Vegetarians can omit the Worcestershire Sauce as this contains anchovies…

Jamie's Mac Cheese

Ingredients:

sea salt

freshly ground black pepper

45g butter

3 heaped tablespoons plain flour

10 cloves garlic, peeled and finely sliced

6 bay leaves

1 litre semi-skimmed milk

600g dried macaroni

8 tomatoes

150g Cheddar cheese, freshly grated

100g Parmesan cheese, freshly grated

a few sprigs fresh thyme,  leaves picked

2 splashes Worcestershire sauce, optional

1 grating nutmeg, optional

3 big handfuls fresh breadcrumbs

olive oil

Method:

Preheat your oven to 220ºC fan-forced

Get a large pan of salted water on the boil.

Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.

Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux.

Keep cooking and stirring until golden and the garlic is nice and sticky.

Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.

Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.

Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper.

Drain the pasta and add it immediately to the sauce.

Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and thyme leaves.

A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg.

Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.

 

If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.

 

While it’s cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil over a medium heat.

Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.

Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.

 

Bon Appetit!   🙂

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