Photography Andy Arnfield – The Gourmet Grocer
Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.
Harrisa is a hot sauce or paste used in North African cuisine, made from chilli peppers, paprika, and olive oil. In this recipe it is made into a sauce to baste the chicken and give it a delicious smokey spicy flavour. The flavour works perfectly with the freshness of the feta and mint. This recipe is simple and delivers a delicious hearty meal. Enjoy
1 1/2 tbs harissa paste
2 tsp honey
1 lemon halved
1/4 cup olive oil
1.8kg chicken, jointed into 8
1 onion, sliced
2 garlic clove, crushed
1/2 tsp chilli flakes
1 tsp cumin seeds, lightly crushed
2 x 400g cans chickpea, rinsed, drained
1 x 400g chopped tomatoes
100 mls white wine
Preheat oven to 200 degrees C. Whisk the harissa paste, honey, the zest and juice of one lemon half and 1 tbs of olive oil in a bowl an set aside.
Heat remaining oil in a shallow flameproof casserole over medium heat. Season chicken with salt. Cook, skin side down for 4-5 minutes until golden. Remove from casserole and set aside.
Add onion to casserole and cook for 3-4 minutes until softened. Add the garlic, cumin seeds and chilli flakes and cooked for 1-2 minutes until fragrant. Add chickpeas, tomatoes and white wine and stir to combine. Brush the chicken with the harissa sauce.
Add chicken skin side up to the casserole on top of the chickpeas.Roast for 30-40 minutes until dark golden and cooked through. Scatter with the feta and mint and squeeze over the juice from the remaining lemon half and serve
Recipe inspired from Warren Mendes Delicious Magazine May edition
Almost 500 years ago the Portuguese sailed to the East in search of exotic spices and Goa (on the west coast of India, 400 km south of Bombay) became their main settlement. Here began the spicy Indo-European gastronomic romance… the fiery food of the region, mellowed to accommodate gentler European palates. Continental cuisine was enriched with a bouquet of spices as only the virtuosity of Goan cooks could achieve. This distinct culinary tradition and our age-old family recipes are now part of the rich new flavour of multicultural Australia. The Gourmet Grocer has been selling Goan Cuisine now for the past 9 years this is a testament to the quality of their products. In this post I am using two Goan Cuisines condiments Green Chilli Jam and their Spicy Mango Chutney which are both fantastic and after tasting these lovelies you will be dipping and spreading on nearly everything you eat as they are simply delicious!
Tandooori Chicken Skewers
- 1 Kilogram Beef/Chicken/Lamb I used beef for this recipe
- 2 Onions, sliced
- 5 tablespoons Goan Cuisine Baffad Curry Paste
- 2 cups stock, as I’m using beef in this recipe I suggest beef stock
- 2 Potatoes, cubed
- 1 Chilli, de-seeded
- Salt to taste
For 1kg of Beef/Chicken/Lamb curry use 5 tablespoons paste.
Sauté 2 sliced onions, add the Baffad paste and fry on low heat for 10 minutes until mixture looks ‘glazed’.
Add 1 kg meat/chicken and fry well.
Add 2 cups hot hot stock, 2 cubed potatoes and cook covered until done.
Add 1 de-seeded green chilli and simmer for 5 minutes.
Salt to taste and heat through.
Serve with boiled basmati rice and naan bread
Onions Tomato Salad
- 3 onions
- 1/3 of a cucumber
- 2 tomatoes
- handfull of corriander leaves
- handful of fresh mint leaves
- teaspoon of crushed methi leaves (fenugreek leaves/herbs)
- slice of fresh lime juice
First, cut all three onions very finely and place in a medium sized clean bowl.
Cut the cucumber and tomato very finely, leave the methi leaves, fresh slice of lime and corriander until last.
Cut the fresh slice of lime, corriander and mint very very fine, because the finer you cut them the better fusion of taste you will get.
Place everything in the bowl including the mint, corriander and methi leaves.
Mix all the ingredients together slowly and as carefully as possible so as not to squash them, which will release the moisture, which you do not want!
Indian Mint Sauce with Cucumber for Poppadums
- 250g Greek style yoghurt
- 1 teaspoon turmeric
- 2 teaspoons lemon juice
- 2 teaspoons mint jelly
- 2 teaspoons chopped fresh coriander
- 1 Lebanese cucumber
Method is easy just chop up the cucumber and mix everything together!!!
Goan Cuisine produce an extensive rage of delicious product goto http://www.gourmetgroceronline.com.au for more information
Move over the kabab! The skewer was yesterday but Mexican has becoming the favourite gourmet junk food on Sydney’s streets and I for one can’t get enough of it!!! after spending time in the US and eating my way around the most amazing Mexican food bars I have fallen in love with the Burrito ! stuffed with either chicken or pork these wraps are delicious and belive it or not packed full of nutrition. Here is my recipe for the perfect chicken rib sticker!!!
Makes 4 big fat ones!!!!!
1/4 cup Water
2 tablespoons Lime Juice
1/4 teaspoon Cumin
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Chile Powder
1/8 teaspoon Red Pepper Flakes
2 roast Chicken Breasts, meat pulled from the bone and shredded
2 tbs roasted red pepper strips
1/4 cup spring onions, finely chopped
1/2 cup Salsa
1-15oz can Black Beans, drained
1/4 cup chopped Coriander
1-2 tablespoons Olive Oil
4 Flour Tortillas
1/2 cup Shredded Cheddar Cheese or Double Gloucester if you can find it
Splash Chipotle Tabasco available from http://www.gourmetgroceronline.com.au as is all your herb and spices
In a small sauce pan, combine the water, lime juice, cumin, ground plack pepper, chilli powder, red pepper flakes and bring to a boil. Remove from heat, then add in the chicken and spring onions and stir well to coat. Set aside. Meanwhile, stir together the salsa, beans, red pepper strips and coriander in a small pan just to warm
Assemble your burritos by layering the bean/salsa mixture, chicken, and cheese in a narrow strip along the center of the tortillas and splash with chipotle sauce. Fold the edges of each tortilla in towards the center and place them side by on a baking tray, bake at 180 degrees until the cheese is thoroughly melted. Enjoy with salsa, sour cream and guacamole!