Archive | World Foods

Qaraghbali

Maltese Stuffed Marrows – Qaraghbali

Posted on 27 February 2016 by admin

Qaraghbali - Maltese Stuffed Marrow

Qaraghbali - Maltese Stuffed Marrow

Ingredients:
6 large marrows
500g mince beef and pork
2 Maltese sausages
Salt and pepper
Basil for garnish
3 spoons parmesan cheese or cheddar
2 cloves of minced garlic
7 medium sized chopped onions
3 eggs
Olive oil
Some breadcrumbs
2 spoons of tomato puree
2 spoons of chopped parsley
10 chopped potatoes
fennel seeds

Recipe:
1. Cut the marrows top half, remove the seeds. Scoop the white flesh and put it on a plate to be used later on.

2. Place the minced beef and pork and sausage meat in a bowl together with 2 onions, garlic, eggs, salt, pepper, tomato puree, and parsley.

3. Add also 6 spoons of white flesh to the mix and stir them well.

4. Put the mixture in the marrows.

5. Meanwhile if you have not already done this, dice the potatoes and the other 4 onions.

6. Place the potatoes at the bottom of the pan with the onions over them.

7. Pour some olive oil on top of them and also salt and pepper.

8. Insert the marrows on top, sprinkle some breadcrumbs, Parmesan cheese and basil on top as a form of garnish.

9. Sprinkle potatoes with fennel seeds.

10. Bake in the oven at a temperature of 200°C for an hour or more.

  • Share/Bookmark

Comments (0)

splash2

Tags: , ,

5 Hotels In Turkey That Serve The Best Mediterranean Food

Posted on 19 November 2014 by Anna

Turkey is among the top destinations in Europe you can visit for a breathtaking holiday. But then, it shall always be a one-of-the-kind holiday there if you know a good hotel where you can buy delicious Mediterranean food to spice it up.

Talking of Mediterranean food in Turkey- Is “beyond the ordinary mouth-watering Mediterranean specials” such as the falafel, gyrus and hummus among the list of eateries you would love to explore? DO you want to taste some of the foods that got selected by Boston Globe’s 12 best Subs such as the “Ayvalik Totsu Panini”? Well then would you appreciate to know the best hotels there which serve the unrivaled kinds of these meals?

If you answered YES to all these questions, then you have all the reasons to continue reading.

Moevenpick Hotel, Istanbul

Moevenpick hotel is located in the city center of Istanbul, Turkey. It takes a few minutes of a quick 14.7km’s drive from Istanbul main airport to arrive at this magnificent hotel. You shall get served in clean spacious rooms overlooking the busy Istanbul city. There is a wide variety of great variety of Mediterranean cuisine to select from the long listed menu. The best meal here is the delicious kofte which is served with pita bread, special rice, salad and hummus.

Kempinski Hotel, Barbaros Bay

Kempinski is located really close to the bustling Bodrum in a warm and beautiful setting of Barbaros bay. This hotel is the epitome luxury, no doubt about that, it received the Conde Nast Excellent Destination Hotel Award 2013. Like most of the things in Barbaros Bay, the food here is seriously good. You shall be served with freshly prepared Mediterranean food with optional recipe touches from Asian to Italian, at the beach-front dining spot.

Hotel Aphrodite, Bozburun

When you take a break and go for holiday in Bozburun, Turkey, make sure to go to Hotel Aphrodite for lunch, breakfast and even dinner. They have serve really enticing sea food in a shady wood decking between a shallow seafront and heavy bushes of grape vines and fig trees. This hotel in the sea side of Bozburun is known for its hand crafted gulet boats and a beautiful parent-friendly lounges.

Oreo Hotel, Kas

If you want the best falafel on this side of turkey, this is the hotel to visit. Alongside many other foods, you shall find Baba ganoush and Sigar Boregi, a Turkish cigar shaped pastry. Free break-fast is free in this hotel for tourists who book beds to sleep. It is situated in Kas’ beautiful beach surrounded in the back with tall exotic trees and cool sea water in the front where families can have fun with the friendly games there.

Turan Hill Lounge, Kabak Valley

Turan Hill Lounge is located some 16Kms south of Oludeniz beach, the famous one in Turkey. Do you anticipate a thinly cut Doner Meat served with Turkish tomato sauce over pita bread topped with melted butter? You shall find all that here, plus other kinds of foods like feta cheese and pyllo dough.

Other vegetarian foods with vegan recipe varieties such as Baba ganoush can be found here as well. So get a Turkey visa application form, fill it, apply and enjoy your holiday in Turkey.

  • Share/Bookmark

Comments (0)

Easy, quick Chinese Aromatic Duck with pancakes (cheat)

Easy, quick Chinese Aromatic Duck with pancakes (cheat)

Posted on 11 September 2014 by admin

OK so this is not the Peking crispy duck you will get in Chinatown from one of those restaurants with whole ducks hanging in the window, the ones that have been steamed, marinated and fried and have taken two days of preparation to get to your plate, But its damn good and as close as your going to get on a Tuesday night when you fancy something flavorsome and out of the ordinary.

Also unless you have a Chinese supermarket nearby a lot of the ingredients can be hard to find, for example the pancakes, here I substitute the pancakes with more easily available tortillas, it can also work with small pitta bread, but if you are lucky enough to have a shop nearby that sells the original pancakes, then all the better.

Actually the secret of this recipe, and the star of the show is the sauce. I can remember the first time I had Peking crispy duck and pancakes in a restaurant in Gerrard Street in London, the waitress taught us how to make the pancakes and after tasting the sauce I had to call her over and ask what it was, for years I have experimented mixing Hoisin and Plum Sauces together, but never actually perfected that first taste until I tried the Gressingham’s version.

So, as a Chinese starter that will impress the most foodie of foodies, and knocked up in no time this recipe and the sauce is a must have weapon in the cupboard.

Chinese Duck & Pancakes

Chinese Duck & Pancakes Recipe

Ingredients:
Duck (legs or breast or even a whole duck if your feeding the masses)
Chinese 5 spice
Spring Onions
Cucumber
Pancakes
Gressingham Plum & Hoisin sauce.

Duck & Pancakes

Duck & Pancakes

Method:

Depending on what Duck you are using prick the duck and season with the 5 spice, If using breast pan fry and then roast, if using legs or a jointed whole duck simply roast.
For the last 5 minutes turn the oven to full grill and crisp off the skin.

Slice the cucumber and spring onion into even strips, and microwave the fajitas (or if you are lucky enough to have the real mccoy – steam the Chinese pancakes.

Shred the duck and serve with the sauce.

Crispy Aromatic Duck & Pancakes

Crispy Aromatic Duck & Pancakes

  • Share/Bookmark

Comments (0)

Stuffed Canneloni

Spinach and Ricotta Cannelloni

Posted on 22 August 2014 by admin

The trickiest part to this recipe is stuffing the cannelloni, best way is to just get in there with your hands !!!

Ingredients

Cannelloni tubes
500g Spinach
200g Ricotta cheese
100g Parmesan
1 egg
1 jar passata
Bunch of Basil
Bunch of Oregano
3 cloves Garlic
Salt & Pepper

Method:

Make a ragu / sauce first, chop up the garlic and onion and fry in a little olive oil, pour over the passata and add the herbs (you could be lazy and just buy a pasta sauce)

Cannelloni filling:
Wilt the spinach, and mix together with the cheese and egg, now is the fun part – stuff the pasta tubes, I started with a bread knife and thought “Ah sod it get involved” and went in with the hands….

Pour a little of the ragu in an oven dish and place the stuffed cannelloni on top, then once all stuffed up and lined up neatly pour the rest of the sauce over the top – bake in the oven for 40 mins

Stuffed Canneloni

Stuffed Canneloni

  • Share/Bookmark

Comments (0)

Rabbit in red wine

Tags:

Maltese Rabbit in Red Wine

Posted on 13 August 2014 by admin

This recipe is so simple and so tasty it hurts !!!

On saying that the simple recipes are normally the tastiest.

Ingredients:
1 Whole rabbit
1 Onion
3 Bay leaves
3 Cloves garlic (crushed or finely chopped)
sprig of thyme
sprig of rosemary
bunch of sage
(any mixed herbs can be used)
1 whole bottle of wine

Method:

Put all the ingredients into an oven proof dish, bring to the boil on the hob and simmer for half hour.
Then place in the oven on 160 degrees for 3 hours.
Serve with roast potatoes.

Rabbit in red wine

Rabbit in red wine

  • Share/Bookmark

Comments (0)

Goldfinger Chicken

Chicken Rice & Peas – Goldfinger Style

Posted on 24 October 2013 by admin

Goldfinger Chicken

Goldfinger Chicken

Ingredients:
Onion
Peas
Brown Rice
Chicken Drumstick
Stock

Heres Mark doing it

Mark says @ 1:40 “some people may think mark puts allot of stock in his dish”

- well of course he does he is paid by Knorr to advertise this and the more you use the better!!!

You can use any stock – even home made,
and the skin and bones of this chicken dish will help flavour the water!

  • Share/Bookmark

Comments (0)

Satay Chicken recipe

Satay Chicken

Posted on 14 October 2013 by admin

Satay chicken

Satay Chicken

Satay Chicken recipe


15 min prep
15 min cooking
Serves 4

Ingredients

1 tbsp oil
500g chicken thighs (boneless) cut into bitesize pieces
1/2 tbsp ground coriander
3 tbsp medium curry paste
3 tbsp crunchy peanut butter
3 tbsp light brown soft sugar
165 ml coconut milk
150 g Sugar snap peas
200g baby sweet corn chopped
Straight to wok egg noodles or rice
Juice of 1 lemon
Fresh coriander chopped roughly
Heat the oil in a large pan,fry chicken until golden. Add the ground coriander and curry paste fry for 1 minute then add the sugar peanut butter and the coconut milk stirring until combined. Add the veg and lemon juice cook for another 5 minutes. Plate with rice and fresh coriander or add egg noodles to the pan of satay and heat together for another 2 minutes then top with fresh coriander.

  • Share/Bookmark

Comments (0)

Flipping Gorgeous Baked Camembert

Flipping Gorgeous Baked Camembert

Posted on 25 August 2010 by admin

When I saw the first few leaves fall onto the trampolene yesterday and notice the big critters coming inside to nestle in the warmth of our house, I realised with contempt that autumn is upon us. But long unpunctuated, miserable sentences aside, this means nuzzlely, body-warming foods are the order of the day. Now sometimes I just want to gorge on lush foods but can’t stop at one bite, i have to eat the whole thing, so the best thing to do in these situations is not eat any lunch and save yourself for that big treat later on. Bring on the Baked Camembert baby! This is a beautifully, simple, rustic French meal, totally indulgent, decadent as feck and probably not a good meal for your kids. What with no veg being present and all that. Honey, this is yours!! Feed them, bath them, story them, cuddle them, pack ‘em into bed. Get down that stair and bake up girl, bake up….this is mummy time.

Camembert

Camembert

Ingredients:
A big round of Camembert
Olive oil
Garlic
Ciabatta or pannini bread
Fresh thyme or basil

Cook:
Turn up your oven to a hearty 180 and let it get toasty. In the meantime pull out your beautiful, awesomely fragrant Camembert from the fridge and unravel it taking care not to discard of it’s packaging or rip it in any way. I like my cheese and if I can, I’ll buy the best that I can afford and this means Waitrose seeing as they have have such a spectacular selection. How smelly do you like it? This is another consideration. Personally, I want my fridge to stink for one day and I want to sense the luxury that awaits my mouth to devour it. Mmmmm, cheeeese!

Jeez! Back to cooking! Yes, so there’s a few that I would opt for…Brie de Meaux, mmmm, Chaumes, or Beaufort, mmmmmm but for just a tasy regular munch, go for a standard Normandy Camembert. Take a sharp knife and make some little cuts in the top of your cheese, place in here some sprinklings of crushed garlic but not too much, gently place some thyme or basil or whichever fresh herb you’ve opted for into those cuts and then like an expert, place your thumb over the olive oil bottle and drizzle over your Camembert. Gently re-wrap your cheese loosely and leave to one side. Take your ciabatta or pannini and cut into delicate, slim slices. Take a clove of garlic and rub it over your slices, again drizzle lightly with olive oil and place pieces around your Camembert on a baking tray. Take your whole ensemble and bake up in that piping hot oven for ten minutes.
This dish is best served up on a generous plate, cheese in the middle, crispy garlic toasts surrounding it and something ace on the telly.
Finally…
Nothing goes better with creamy, indulgent cheeses than a velvety, deep-flavoured and full- bodied red, a Merlot is the perfect bedfellow.
Visit your drawer, pull out the corkscrew and pop open that baby, pour into your wine glass, breathe in, sup up and dip your very French slices into the condensed gorgeousness that is your baked Camembert. Voilà!

Lou Prew

  • Share/Bookmark

Comments (0)

BBQ Jerk Chicken

Tags: , , ,

Jerk Chicken or Pork

Posted on 08 August 2010 by admin

There will probably be loads of Jamaicans and West Indians kissing their teeth while reading this and saying things like “Dat kyan right” or “dis na bloodclaat Jerk”, because Jerk is not a recipe its a state of mind, a feeling from deep within the soul, it is the epitomy of soul food and even by sticking to a recipe you are not giving the Jerk the respek’ due.
So heres some guidlines for the Jerk beginner, feel free to add or subtract depending on your mood and feelings and by all means this is not limited to Chicken or Pork, you can use fish, prawns, goat, beef, sausage or even if you are a real saddo tofu….

Ingredients:
1 scotch bonnet chilli
3 cloves of garlic
1 thumb size piece of ginger
1/2 tsp salt flakes
2 tsp dried thyme
1 tsp ground all spice
1 tsp ground cloves
1/4 nutmeg, grated
1/2 tsp black pepper
2 tbsp malt vinegar
2 tbsp molasses or dark unrefined sugar
1 chicken or 1 kilo pork belly (or whatever you decide to “jerk”)
2 tbsp groundnut oil

Jerk Ingredients

Jerk Ingredients

Method:
In a pestle and mortar (or if your lazy like me use a spice blender) put the garlic, chilli, ginger, salt, thyme, spices and grind to a paste, then add the vinegar, oil and sugar and a few tbsp water until all combined and a smooth creamy paste.
Score the chicken (or whatever your using so as the paste penetrates deep into the meat) then put into a tupperware container or ziplock bag or a dish covered in cling film and allow to marinate – turning occasionaly for at least 4 hours – preferably overnight.

Jerk Chicken

Jerk Chicken

Cook on a barbeque preferably one with a lid, and for added flavour put some all spice leaves or bay leaves or thyme or all of the above on to the charcoal to create an aromatic smoke (there are pre made smoking chips you can get)

BBQ Jerk Pork

BBQ Jerk Pork

BBQ Jerk Chicken

BBQ Jerk Chicken

  • Share/Bookmark

Comments (1)

Vietnamese pork – by Jadus

Tags:

Vietnamese pork – by Jadus

Posted on 02 August 2010 by admin

 

Vietnamese Pork

Vietnamese Pork

Ingredients :

grease proof paper
tin foil

 pork shoulder   1-2kgs serves 4-6
3 red chillies (finely chopped)
1 onion
finger of ginger 2-4cm
fish sauce 1 table spoon
3 cloves of garlic
light soy sauce 2 table spoons

for the stock:
Cinnamon sticks
red onion
1 Chilli
chicken stock 500ml

Method:
first you start with making a paste for the pork, grate the onion, garlic and ginger into a bowl then add the chillies , fish sauce and soy and.
mix this together until a paste ( potato masher is handy or a food processor makes easy work of this).
once the texture is like a sloppy peanut butter.pat down the pork with kitchen towl to remove excess moisure.Rub the paste into the pork putting the majority of it on the fat on top. then place ino a baking tray.

preheat oven at 180 o

second prepare the stock, you can use a homemade chicken stock if you have it or one of the good stock cube/liquids are fine. add 500ml of the stock to the baking tray  then add two cinnimon sticks , the chilli whole and an onion chopped in half.

cut the grease proof paper to the size of the topside of the pork place on the pork against the paste like a grease proof roof, this is to help the fat crisp.then wrap the foil over the whole thing finishing it wrapped around the tray.put in the oven for 2hours  after 2 hour turn the temperature to 120, remove foil and baste the sides of the pork place back into oven for 30mins or until pork is crisp ( if you have trouble crisping the fat remove crease paper and pop under the grill). take it out of the oven and leave to rest for 15-20mins then serve.drizzle the stock over the pork.

we served ours with roast potato’s and a pineapple salad.

Vietnamese Pork

Vietnamese Pork

 

 

  • Share/Bookmark

Comments (2)