Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Spices”

Lamb Steaks with Couscous & Chickpeas

We were looking for a change from the usual lamb dishes and decided to make a Moroccan style lamb dish.  This is a marvellous dish with many textures which can be made in just one pan in minutes from start to finish.

You can add any dried fruits or nuts you have at hand – I only had dried apricots and they worked a treat.  The sweetness of the dried fruit and the tang of the green olives along with the kick of chilli sauce make every mouthful a delight!

This will serve 4 people…

Spicy Lamb Steaks

Ingredients:

4 lamb steaks

2 tablespoons of McCormick Moroccan Seasoning

1 tablespoon olive oil

½ cup Sriracha Chili sauce

8 finely sliced dried apricots

½ cup sliced green olives

100g couscous

400g can chickpeas, rinsed and drained

100ml hot chicken stock (a cube is fine)

seasoning to taste

Handful of finely chopped coriander or parsley

Greek yoghurt to serve

Method:

Rub the lamb generously with Moroccan Seasoning

Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done

Lift the meat out of the pan and the Sriracha sauce, dried apricots, green olives, couscous and chickpeas, then stir to coat in the paste

Take the pan off the heat and pour in the stock

Stir briefly and return the lamb to the pan and cover with a lid over a low heat for around 10 minutes until the couscous has absorbed all the liquid.

Fluff up the couscous with a fork, season to taste and fold the coriander or parsley through to serve

Serve with a dollop of Greek yoghurt or sour cream

 

Bon Appetit!  🙂

Sriracha Spiced Bacon

I first saw this recipe on Pinterest  (acknowledgement to The Kitchen Whisperer) and was determined to try it.  Being a bacon lover, this ticks all the boxes – crispy, sweet, spicy – it is divine.  We fell upon it and devoured it in  minutes, fighting over the last little crumbs…

One tip – the drippings in the oven do burn and our kitchen filled up with smoke when I opened the oven door so make sure you have all the doors and windows open.  Or, do what we are planning to do next time – do it in the kettle BBQ – the neighbours will be salivating…

Sriracha Bacon

 

Ingredients:

500g streaky bacon

1 cup brown sugar

2 tablespoons  Sriracha Chili sauce (or more if you like it really hot)

1/4 teaspoon cinnamon

 

Method:

Preheat oven to 220C.

Combine brown sugar, Sriracha sauce and cinnamon in a bowl

Line a rimmed baking sheet with aluminium foil

Place a wire cooling rack on top

Spray the rack with cooking spray

Place the pieces of bacon on top of the rack trying not to overlap

Microwave the spice mixture for 15-20 seconds until it’s spreadable

Spoon or brush the mixture on top of the bacon.

Place in oven and cook for about 10 minutes.

Remove from the oven and flip the bacon.

Reheat the spice mixture

Spoon or brush the mixture on top of the bacon

Return to the oven and cook for an additional 10minutes.

Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, and remove the bacon from the rack

The bacon will crisp up as it cools so leave for a few minutes

 

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!

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!   🙂

Middle Eastern Kibbeh

Kibbeh is a Middle Eastern dish comprised of a fragrant minced lamb and pine-nut filling encased in a crunchy dough made from Burgul wheat and lamb processed together into a dough.  These deep fried balls of deliciousness are a perfect quick lunch or dinner and when served with a fresh salad are an impressive meal indeed… A dollop of sour cream on the side – what a treat…

We have an Arancini Mould so our version was a bit bigger but took almost no time to prepare.  using the mould we got 16 balls out of 1 kilogram of minced lamb. If shaping by hand you will probably get around 25 as they will be smaller…

Kibbeh 1

Ingredients:

1 kg finely lean minced lamb

500g fine bulgur cracked wheat

1 ½ teaspoon salt

1 ½ teaspoon pepper

1 teaspoon allspice

½ teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

½ cups toasted pine nuts (optional)

2 tablespoons olive oil

Vegetable oil for frying

Sour cream on the side

Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing tightly through a clean tea-towel

Place into medium bowl and combine with 500 grams meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper

Combine well and place small amounts at a time in food processor until dough-like consistency

Add in a little water if mixture is too dry

In the meantime prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil

Add pine nuts if desired

Add minced lamb and break up well with a wooden spoon or spatula to ensure the meat is crumbled

Add allspice, salt, pepper, and cumin

Once lamb is light brown, remove from heat. Allow to cool for 10 minutes

Take an egg sized amount of shell mixture and form into a ball

With your finger, poke a hole in the ball, making a space for filling

Add filling and pinch the top to seal the ball

Shape it into a point, or football shape, or leave as a ball

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.

Drain on paper towels and serve with a dollop of sour cream and your favourite salad

Kibbeh can be stored in the freezer for about 3 months.  Don’t fry them prior to freezing

 

Bon Appetit!   🙂

 

Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Fetteh (Moroccan Chickpeas with Crispy Pita Bread)

Fetteh is the latest buzz around Melbourne – every time I see a restaurant or cafe review it’s mentioned somewhere…  I decided to jump on the bandwagon and check it out.  The result was a delicious meal that I will make again and again…

It’s basically Moroccan style nachos – crispy pita bread topped with a lovely thick chickpea and yoghurt mixture and then crowned with golden spicy slivered almonds in a buttery sauce.  Sensational!

I cheated with the spices and just bought a little jar of Masterfoods Moroccan Seasoning which saved a lot of time.  The whole dish took only about 10 minutes to make so it’s a winner if you are stuck for time…

Fetteh

Ingredients:

2 cans chickpeas drained

2 pita bread

300 grams of Greek Yoghurt

2 tablespoons of Tahini

1 clove of garlic

2 teaspoons Moroccan Spices

2 tablespoons butter

1 tablespoon of olive oil

300 grams of slivered almonds

Lemon and parsley or coriander to garnish

Method:

Preheat oven to hottest setting

Split the pita bread apart and roast until coloured and crunchy

In the meantime, gently heat the yoghurt, tahini and chickpeas taking care as the yoghurt will split if heated too quickly

Heat the olive oil in a small pan and gently fry the garlic, spices and almonds until golden

Break up the pita bread into rough pieces and place in the bottom of a bowl

Spoon over the chickpea mixture

Pour the oil, butter and almond over the top

Squeeze over the lemon and garnish with parsley or coriander

Best served immediately so the bread doesn’t go soggy

 

 

Bon Appetit!  🙂

Moroccan Style Chicken with Olives & Preserved Lemon

We love the salty tangy taste of olives and preserved lemons together in a dish and nothing is easier than this North African inspired chicken recipe.  So quick and easy to prepare and when served with Giant Cous Cous is a wonderfully satisfying meal.

Giant Cous Cous is sometimes called Pearl or Israeli Cous Cous and is readily available in supermarkets these days.  It is basically pasta as it is made from semolina or wheat and puffs up into little al dente balls.  A wonderful accompaniment for any saucy dish…

Preserved lemon is also available from good deli’s and adds a zingy lemony tang to all sorts of dishes from dips to salads to casseroles…

The amounts given here will serve 8 people and it freezes very well.

Moroccan Chicken

Ingredients:

2 tablespoons olive oil

2 kgs chicken thighs

3 red onions sliced

3 cloves garlic grated

1 long red chilli sliced

3 teaspoons ground ginger

3 teaspoons ground cinnamon

½ teaspoon turmeric

3 cups chicken stock

2 tablespoons of cornflour

1 cup pitted Kalamata olives

1 small bunch of parsley roughly chopped

1 small bunch coriander roughly chopped

3 tablespoons chopped preserved lemons

Salt & pepper to taste

Giant Cous Cous

1 cup of Israeli (or pearl) cous cous

1 teaspoon of garlic butter (or plain)

1 cup of chicken stock

Salt & pepper to taste

Method:

Cut each thigh fillet in half (or into three pieces if very large)

Heat the oil and sear quickly in batches until coloured then put aside

Turn down the heat and gently fry the onions, garlic & red chilli until softened

Add in the spices and cook until fragrant

Add the chicken and any juices back in to the mixture

Pour in the stock and season with salt & pepper to taste

Simmer for around an hour or until chicken is cooked and the sauce has reduced slightly

Take out a cup or two of sauce and allow to cool

Mix the cornflour and sauce until smooth and add back into the pot stirring until thickened

Toss in the olives, lemon and herbs

Serve with cous cous

Giant Cous Cous

Gently fry the cous cous in the garlic butter for a few minutes until thoroughly coated

Pour in the chicken stock and bring to the boil

Cover and gently simmer for around 5-10 minutes until al dente (check every few minutes

Season with salt & pepper to taste

 

Bon Appetit!    🙂

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