Moroccan lambstew with tabbouleh

Apricot chickpea lamb stew

This is based on a recipe from Oprah, here. We modified it for the pressure cooker.

Ingredients

• 3 pounds cubed lamb stew meat
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. ground ginger
• 3 tsp. salt , plus more to taste
• 1/2 tsp. freshly ground pepper , plus more to taste
• 4 Tbsp. extra-virgin olive oil
• 1 large thinly sliced yellow onion
• 1 Tbsp. tomato paste
• 1 cup chicken broth
• 1 cinnamon stick
• 1 cup canned chickpeas , rinsed and drained
• 1 cup dried, pitted prunes or apricots (or a mixture of both)
• 4 medium carrots , halved lengthwise and cut into 1-inch chunks
• 1 package (12 ounces) couscous

Directions

Note: You can adjust the stew to your taste. Prunes make it sweet; apricots add tartness. If possible, toast and grind your own coriander and cumin seeds for the best flavor.
Preheat oven to 175 °C. Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat.
Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch.
Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Transfer everything to the pressure cooker, add back lamb and juices. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well. Let the pressure cooker reach full pressure (one whistle), reduce heat to stabilize pressure and cook until almost done, about 20 minutes.
Transfer back into dutch oven; stir in chickpeas, dried fruit, and carrots. Cover pot; continue to cook in the oven until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare tabbouleh.

Tabbouleh

The tabbouleh recipe we got here. We used much more bulgur, which turned out very nice too.

Ingredients

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 cups finely chopped flat-leaf parsley, (about 2 bunches)
• 1/4 cup chopped fresh mint
• 2 tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 4 scallions, thinly sliced

Directions

Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

Svensk fisksoppa

This one is from this link.

Ingredients

• 350 grams/13 ounces baby potatoes, chopped
• 200 grams/ 7 oz salmon, cut into 1 inch pieces
• 200 grams/7 oz  meaty white fish, cut into 1-inch pieces
• 2 tbsp butter
• 1 medium yellow onion
• 1/2 leek, sliced thinly
• 3 garlic cloves, chopped finely
• 250 ml fish stock (1 cup)
• 200 ml cream (1/2 plus 1/3 cup)
• 250 ml white wine (1 cup)
• 150 ml water (1/2 cup–adding more if necessary)
• 100 ml creme fraiche or sour cream (1/2 cup)
• 2 tbsp fresh tarragon, chopped (original recipe calls for thyme, but I never seem to have any stocked)
• 2 tbsp fresh basil, chopped
• 1 tbsp tomato paste
• 1/2 gram or 2 pinches of saffron
• Salt and pepper to taste

Directions

1. In salted water, boil cubed potatoes until fork tender.  Drain and set aside.
2. In a heavy-bottomed saucepan, heat butter on medium-high.
3. Add sliced leeks, and chopped onions and garlic.  Cook until onions are translucent–approximately 5-6 minutes.
4. Add tomato paste and stir to incorporate evenly.
5. Add fresh herbs (tarragon or thyme and basil)
6. Add all your liquids (stock, wine, cream and creme fraiche) and saffron.  Bring to a simmer.
7. Remove from heat and blend in a mixer until smooth.
8. Return the mixture to your saucepan and medium-high heat.
9. At this point, taste your base and season with salt and pepper accordingly.
10. Add fish pieces  to the soup.
11. Your fish should only take about 5 minutes to cook throughly.
12. Add potatoes, mix thoroughly.
13. Season one last time to taste.
14. Serve with fresh herbs and a healthy dollop of aioli.

Paneer Makhani

Ingredients

For the paneer

• 14 oz paneer, (homemade or store bought)- cubed
• 2 tablespoons thick drained plain yogurt or Greek yogurt
• 1 teaspoon Kashmiri red chili powder/paprika/cayenne
• salt
• 2 teaspoon kasuri methi/dried fenugreek leaves, crushed
• 1 tablespoon oil

For the sauce

• 2 cups Makhani Sauce (without the cream added to the sauce)
• 2.5 cups water
• 1.5 teaspoon oil
• 1 small onion, cut into chunks
• 1/2 red bell pepper, cut into chunks
• 1/2 cup heavy cream or half and half
• 1 tablespoon almond or cashew paste (soak the nuts and grind them to a paste)
• 2 teaspoon sugar
• 1 tablespoon kasuri methi/dried fenugreek leaves, crushed

For the Makhani sauce

• 1/4 cup ginger paste
• 3tablespoon garlic paste
• 2 inch stick of cinnamon
• 2 black cardamoms
• 2 small green cardamoms
• 1 teaspoon fenugreek/methi seeds (This is a MUST)
• 1 tablespoon kasuri methi (dried fenugreek leaves; Available in Indian Groceries)
• 5  cups pureed fresh tomato (or about 1/2 the amount of tomato paste) – it is okay to use more tomato
• 1 teaspoon red chili powder (optional)
• 1/2 teaspoon cinnamon powder
• Salt to taste
• 3 hot green peppers slit (optional)
• 1/4 cup melted butter/ghee (I substitute it with cooking oil for obvious health reasons)
• 1/2 cup heavy cream/whipping cream
• 1/2 cup milk

Instructions

Makhani sauce

Heat butter/ghee/oil  & add cinnamon, cardamoms and fenugreek seeds.

Once the seeds start to sizzle, add ginger garlic paste, salt, chili powder and stir and fry till fat (butter) separates, and starts to form small bubbles.

Add tomato paste, green chili, cinnamon powder and kasuri methi (Mix the tomato paste with double the amount of water to make it like a puree of use Tomato Puree).

Cook/simmer and reduce the tomato sauce, till done. (you will know which the fat/ and the spice mix/masala leaves the sides of the pan and the oil separates and you will definitely smell it!). Make sure to cover the pan as the sauce will bubble and splatter.

(At this stage the sauce can be frozen for later use. If you are cooking anything with the sauce right away, go ahead and add the cream and milk.)

Add heavy cream and milk. Boil/simmer for about 10 minutes.

After the sauce is done, proceed to cook whatever dish you have decided.

The masala/sauce can be frozen in airtight containers for quite a few months. BUT if you want to freeze it, DO NOT add the cream and the milk. Add the cream and the milk when you want to use it to prepare the final dish.

Paneer Makhani

Whisk yogurt, salt chilli powder,  kasuri methi and oil in a large non reactive bowl. Add paneer cubes to the bowl and toss for the marinade to coat the paneer. Let is sit for about 15 minutes. On an oven proof tray, place aluminium foil. Place the paneer cubes with the marinade clinging to them in a single layer on the foil. Bake for 7 minutes in a pre heated oven at 350 degree. F. Then broil the paneer for 3 minutes; turn them over and broil for another couple of minutes. Set aside. Ambu says not to broil the paneer.

Heat 1.5 teaspoon oil in a pan. Saute the onion and pepper at high heat for about 2 minutes. The vegetables should be still crisp. Do not over cook. Set aside.

In deep pan, add the Makhani Sauce; add 1 cup of warm water and bring it to a boil. Reduce the heat, add the sugar, kasuri methi/dried fenugreek leaves, chopped onion and bell pepper. Partially cover and cook for 5 to 7 minutes at moderate heat.

Uncover, add the paneer cubes,  and the almond or cashew paste and stir gently for the spice mix to coat the paneer. Add 1.5 cups of warm water, cover partially and simmer for 15 more minutes over moderate over heat.

Reduce the heat and allow the temperature of the pan to come down. Add the cream and gently stir it in the pan. Simmer for another 5 minutes.

The Paneer Makhani is ready to serve.

Australian Meat Pie

We got this delicious pie recipe from here.

Ingredients

• 500 g minced beef
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Instructions

1. Pre-heat oven at 220 degrees Celsius.
2. Brown meat and onion.
3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. Boil and cover for 15 minutes.
5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. Let cool.
7. Grease a pie dish and line with puff pastry.
8. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. Trim edges and glaze top with milk or beaten egg.
10. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. Serve with veggies, fries, or salad.

Read more at: http://australian.food.com/recipe/australian-meat-pie-21726?oc=linkback

Masala jheenga (Goan prawn curry) recipe

We got this recipe from here. It got rave reviews from the non-indians, but I rather liked it too. I think its a keeper! I thought there was too much masala, I think I will make a little less next time. Also, we don't get "Bart's" tamarind here, so I just used the usual thai tamarind paste and I needed a lot more than 1tbsp of that.

Ingredients

• 4 tbsp vegetable oil
• 2 medium onions, sliced
• 2 tsp ground paprika
• 3 green chillies, deseeded and cut into strips
• 100ml coconut milk
• 400g large fresh prawns, peeled but with tail shells on and deveined
• 1 tbsp tamarind pulp (try Bart’s)
• For the curry paste
• 100g desiccated coconut
• 5 whole dried red chillies
• 4 tsp coriander seeds
• 21/2 tsp cumin seeds
• 1/2 tsp ground turmeric
• 2cm piece of fresh ginger, grated
• 4 garlic cloves, crushed
• 1 tsp whole black peppercorns

Method

1. Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
2. Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chillies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes. Transfer to bowls and serve with steamed basmati rice and pappadums.

Mixed mushroom cream sauce

This was delish with fresh ravioli from Costco. Recipe from here.
Ingredients

• 4 oz white mushrooms, sliced
• 3 oz oyster mushrooms, sliced
• 2 oz shiitake mushrooms, sliced
• 2 oz portobello mushrooms, sliced
• 2 cloves garlic, minced
• 4 Tbsp butter
• 1/2 cup white wine
• 6 oz cream
• fresh thyme (about 1 Tbsp)
• salt and pepper 

Heat a large sauté pan on medium and add the butter. Let it melt and add the mushrooms. If your pan is not large enough, you may want to do this in two batches so as not to crowd the mushrooms. You want them to cook, not stew and they will let off a lot of water. When the mushrooms are dry and starting to brown, add the garlic and cook for 1-2 minutes. Add the wine and allow it to reduce by half. Add the cream and reduce by one third. Add the thyme and salt and pepper. 

Warm Strawberry Crumb Cake

This we got from the Huffington Post. It's delicioulous.
Ingredients
Strawberry filling

• 3 pound(s) strawberries, hulled and halved 8 cups
• 1/2 cup(s) sugar
• 2 tablespoon(s) freshly squeezed lemon juice
• 2 1/2 tablespoon(s) cornstarch dissolved in 2 1/2 tablespoons of water
• 1 vanilla bean, split and seeds scraped

Crumble

• 1/2 cup(s) lightly packed light brown sugar
• 1/2 cup(s) plus 2 tablespoons all-purpose flour
• pinch(s) of salt
• 4 tablespoon(s) unsalted butter, cubed and chilled

Dough

• 2 1/4 cup(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 3/4 teaspoon(s) salt
• 1 stick(s) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 3 large eggs
• 1 1/2 teaspoon(s) pure vanilla extract
• 3/4 cup(s) buttermilk

Method

1. Make the Filling: Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
2. Meanwhile, Make the Crumb Topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
3. Make the Cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
4. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.