SUNDAY CHICKEN BBQ

how i made it--
3 potato cut into cubes
1 medium onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
1 tsp ginger grated
1.5 kg whole chicken cut into big pieces
1 tbsp salt
1 tsp turmeric powder
1 tsp corriander powder
1 tbsp sweet n sour thai sauce
2 tbsp honey
1 tsp garam masala
1 tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
BBQ hot sauce
Charcoal, wood

clean the chiken well. cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered.
marination: sprinkle honey, salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. cover and let it marinate for 30mins.

place the potatoes onion rings halved garlic all around the chicken. sprinkle salt and garlic over them to add flavour
brush BBQ hot sauce over the pieces as u turn flip 'em over. it will take about 15 mins over good charcoal heat.

do not worry if a bit burnt,, this is BBQ! dig in ! ;-)
COKE! lavash bread!

FISH BBQ

serving for 4

6 medium sized potatoes
250mg x 4 medium sized fishes (abt 30cm length)
2 big onions
4 cloves garlic grated
2 lemon
1tsp turmeric
1tsp corrainder
salt to taste
1tsp olive oil
charcoal, wood

clean the fish well of its scales, and as well as inside the fish. make 1-2 cm cuts over the flesh fo the fish on both sides.
marinate with salt, turmeric, garlic, corrainder, olive oil, lemon squeeze.
cut the potatoes in small pieces and sprinkle salt and garlic over them . make circular thin slices of the onions and also put it on top of the fish durign the BBQ.

BBQ for 15 mins turning sides,over good charcoal heat, arange the potatoes around the fishes.
nJoy!

ALOO VADAE- FROM ZAYNAB WHO DEFENITELY CAN COOK:-)

1/2 kg potatoes
1 tbsp garlic, finely chopped
1 tbsp white cumin seeds
1/2 tsp turmeric
1-2 tsp oil
25 g fresh coriander, chopped
25 g small green chillies, finely chopped
Oil for deep frying
Salt to taste

Batter
125 g besan/gram flour
1 egg
salt to taste

*For the batter mix gram flour, beaten egg, salt and enough water for a thin consistency batter.

Boil and skin potatoes. Mash well. Heat oil and turmeric, garlic and cumin seeds.
*Fry for a minute or two. Add mashed potatoes and salt and mix well. Remove from heat, add green chillies and coriander and mix well.
*Shape into small balls about 1 inch in diameter, dip in the batter and deep fry vadae in hot oil until light brown.
*Serve immediately with tamarind chutney or red garlic chutney.

Note: You can also place a small cube of cottage cheese inside vadae and continue with frying.

GARLIC-ONION MASHED POTATOES

potatoes
garlic
red onion
spring onion
salt & pepper

peel /cook potatoes and mash them.
chop onions and garlic fine and add to the potatoes.
mix good and season with salt and pepper.
garnish with corn and if lemon

POTATOE SALAD

Potatoes , boiled and peeled- red skinned is great too (but leave the skins on!)!

Cut up celery, into small pieces

Cut up green pepper into small pieces

Cut up white onion, into small pieces

Green olives with pimentos, cut up into small pieces

3 hardboiled eggs, boiled, cut up into small pieces

Salt, pepper and mayo to taste

Garnish with paprika - my favorite is sweet Hungarian paprika .

SIMPLY STEW

1 lb of buffalo stew meat( u can use lamb or veal ,mutton , whatever you prefer will b ok but this is originally buffalo stew recipe ,siwan originated )
2 TBS olive oil
salt and pepper
1/2 tsp dried thyme
1 tsp cumin and smoked paprika
Worcestershire sauce - a few hearty drizzles*( adding this is my tip they dont use that in the original recipe duh its the nomad no one there heard of worcestershie sauce :))
2 large carrots, sliced ( i often used baby carrots )
1 cup frozen peas
1/2 an onion, chopped
5 small red potatoes, diced
1 large tomato, diced
2 cloves of garlic, minced

Preheat oven to 350 F. Drizzle bottom of tagine with the olive oil. Place meat on top and season it with all the spices. Drizzle some Worcestershire sauce on top. Add all the veggies and then drizzle again with a little more Worcestershire sauce. Throw the lid on the tagine and cook for an hour. Then stir tagine and check to make sure it is not getting too dry. In this case, I found there was sufficient liquid. Then cook for another hour. Serve and enjoy!

TURKISH KOFTA STEW

Let's prepare an easy to make & delicious dish: Turkish Kofta Stew main dish


500 g minced lamb( u can use ground beef )
1 small onion or 70 g, chopped
2 tablespoons vegetable oil
1 medium onion or 125 g, cut into small cubes
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
1 medium carrot or 150 g, cut into large cubes
1 medium potato or 300 g, cut into large cubes
1 cup frozen green peas or 160 g, thawed
2 cubes MAGGI® Mutton Bouillon
3 cups water or 750 ml
½ teaspoon ground black pepper
½ teaspoon dried mint

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with rice.

ORANGE-ROSEMARY MARINATED LAMB WITH POTATOES

1 leg of lamb (about 4 lbs)
2 pounds baby red skin potatoes
1 orange
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
2 sprigs rosemary
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste.


Prepare a marinade from the orange juice of 1 orange, honey, chopped rosemary, garlic, thyme, oregano and freshly ground black pepper. Rub the lamb leg with the marinade and close it in a zipper bag. Let it stay in a refrigerator for about 5-6 hours. Put the marinated lamb leg in a roasting pan, surround it with the baby red skin potatoes, season with salt and dot with the butter. Cover with tin foil and cook at medium-high for about an hour to hour and a half, or until a meat thermometer reads 165

TANDOORI MARINATED LAMB

A leg of lamb need marinate only 3 hours in this flavored oil.

Enough for 1 butterflied leg of lamb
6 - 8 cloves garlic , minced (2 tablespoons)
1 1/2 tablespoons minced fresh rosemary
1/4 cup olive oil

Tandoori Marinade for Grilled Lamb
Enough for 1 butterflied leg of lamb
1/3 cup plain yogurt
5 - 6 cloves garlic , minced (4 teaspoons)
1 tablespoon grated fresh ginger from a 1-inch piece
2 tablespoons lemon juice from 1 small lemon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Mix all ingredients together in a small bowl.
after you leave it in this marinade cook and serve with mash potatoes with parmasian cheese and montre jack
enjoy :)

MEDITERANIAN STYLE LAMB BAKED WITH POTATOES AND MUSHROOMS

Lemon Marinade with Greek Flavorings for Lamb

Enough for 1 butterflied leg of lamb- or showlder
1/4 cup olive oil
2 tablespoons lemon juice from 1 small lemon
3–4 cloves garlic , minced (1 tablespoon)
1 tablespoon dried oregano
1 tablespoon dried thyme
Pinch paprika

Mix all ingredients together in a small bowl
rub the lamb and leave it to marinade , cook with baby carrots if desired or simple toss potatoes and mushrooms to cook along in the same pot or baking sheet

enjoy :)

ROAST MEAT WITH GRAVY

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper - cardamom bay leaf -babycarrots -potatoes

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper - cardamom and all spice -bayleaf and carrots -potatoes

Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve

* this is a very important tip as the juices will b kept inside and themeat will b very tender while you carve it ,if you started cutting it immediatly as cooked the juices will run and it will b chewy

the gravy : after its cooked the juices dripping from the meat and carrots -potatoes ,add all in the blender and mix well till its puree'd

Slice and serve ,add the gravy and the serve the rest of the gravy in a seperate serving saucepan .

POTATO-CROQUETTES

1 egg, beaten
Some milk +Salt and pepper
A mixture of herbs ( i use dried herbs )_
grated cheese added to Breadcrumbs + 2 eggs beaten

Combine all ingredients (except bread crumbs and 2 eggs) mix well. Divide mixture into small portions and shape into croquettes. ... Read more
Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.

Place on a plate cover and refrigerate up to 24 hours.
Bake the croquettes at high heat in a fryingpan until golden brown. BON APETIT

RUMP ROAST

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper - cardamom bay leaf -babycarrots -potatoes

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper - cardamom and all spice -bayleaf and carrots -potatoes
Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve

* this is a very important tip as the juices will b kept inside and themeat will b very tender while you carve it ,if you started cutting it immediatly as cooked the juices will run and it will b chewy

the gravy : after its cooked the juices dripping from the meat and carrots -potatoes ,add all in the blender and mix well till its puree'd

slice and serve ,add the gravy and the serve the rest of the gravy in a seperate serving saucepan .

SPICY POTATO PATTIES

4-5 potatoes
1/2 onion, or less, chopped
Olive oil, to taste
1 egg
1-2 teaspoons turmeric
2 - 3 teaspoons paprika
1 teaspoon cumin
1 teaspoon or to taste chili powder, if desired
Salt, pepper

Peel potatoes and cut into pieces. Boil in salted water for about 10 minutes or until tender. Drain water and mash the potatoes with some olive oil. Let cool (very important or you will have potatoes with scrambled egg). Add chopped onions, egg and all spices. Rinse hands with cold water and form the mixture into patties. Place on a plate and put in fridge for about 30 minutes.

Fry in olive oil. Be careful when flipping them as they sometimes tend to "break" easily. Serve with fish, meat, poultry or with vegetables.

POTATOES-MUSHROOMS N BEEF WITH FRANKFURTER OMLETTE

3 boilt potatoes( diced or cubed)
mushrooms
6 eggs
chives
parsley
minced meat
** ( u can use Weiners and Frankfurter instead or you can add diced hot dogs to the minced meat while its cooked to give it the smoked flavor)
1 onion
olives

In a non stick pan ,add the beef (minced meat and grated onion) dont add any fat the beef will cook itself well without any additional butter or oil , when its golden add the salt and pepper the mushrooms and Weiners and Frankfurter and mix well ,add the parsley and chives and then olives

whisk the eggs and add it to the pan , move it slightly till its cooked ,flap it on the other side to cook both sides nicely

* garnish with parsley and olives ,mushrooms ..
toast bread and serve

kitchen info :time or preparation :5 min ,2 serve 4 people time to cook 20 minutes :)

MEAT LOAF

Yes, another exotic recipe... but I bought 3 kilos minced/ground beef yesterday and had to cook!
400 grams minced/ground beef
4 tablespoons breadcrumbs
(1 tablespoon potato flour)
2 dl (just under 1 cup) water or milk
1-2 eggs
1/2 small onion, chopped (raw or fried as desired)
1-2 cloves garlic, finely chopped
2-3 tablespoons parsley, chopped
salt, pepper
Vegetable oil, soy sauce

Grease a baking tray or oven proof dish. Mix breadcrumbs and potato flour with liquid and set aside for about 10 minutes. Mix with remaining ingredients except for vegetable oil and soy sauce. Form a loaf in the middle of the tray. Brush with a mixture of vegetable oil and soy sauce. Repeat once during cooking. Place in middle of 175 degrees Celsius (347 F) for about 45-60 minutes.

I really recommend quartering potatoes and onions and slicing tomatoes (and whatever else you like) and placing them around the meatloaf. A very simple way of cooking the whole dinner in one pan!Just remember to add salt and a little oil to the veg too.

MARWA'S AUNTIE'S CASSEROLE

this is my autie's recepie

bs i always have this heavy recepie when its cold begad its very filling when its -40 y3ny

Boil and skin potatoes,slice in roundelle shapes ( u can mash the potatoes too and have it layerd as a pie )

Add the minced meat (cooked in onion-garlic-pr n slt,) then layer the potaoes ,and add(cheese grated +1-3 cup of cream and milk mix together till it melts and add to thepotatoes and meat )

its yummy :))

POTATO-COURGETTE GRATIN

3 potatoes
2 tbsp flour
1 onion, sliced
1 courgette, sliced
1/2 teasp chillipowder
1 teasp salt
2 teasp paprikapowder
1 teasp black pepper
1/2 teasp nutmeg
3 dl (coffee)cream
2 tbsp parmezan cheese
3 tbsp yellow cheese
1 leek in slices

Heat oven at 200 degr Celsius.
Peel and cut potatoes into thin slices, cook 10 min in lightsalted water.Let cool.

Grease in an ovenpan.

1st layer: Put one third of the potato slices overlapping in the dish.
sprinkle about 1 Tbsp flour and some paprikapowder

2nd layer: Arrange the onions and leek on it and sprinkle 1 teasp cayenne pepper and paprikapowder on top.

3rd layer: Put half the remaining potato slices and sprinkle it with flour, black pepper and Parmesan cheese.

4th layer: Put out zucchini and sprinkle with nutmeg.

5th layer: the rest of the potatoes overlapping rank.

Pour coffeecream over, and sprinkle 1 tbsp paprika powder and cheese.

Cover the form with foil and let bake 45 minutes.

Remove foil and let the top layer 15 min in the oven au gratin.

POTATO CROQUETTES

I always make my own croquettes, most I like them with dutch cheese. I make a lot and then freeze them.

4 cooked, mashed potatoes
1 egg, beaten
Some milk
Salt and pepper
A mixture of herbs.. wich you prefer (it can be aromat from Knorr)
For the taste you can use whatever you like:yellow cheese (grated) or cooked chicken /fish/meat (finely chopped) or vegetables
Breadcrumbs + 2 eggs beaten with some milk

Cook the potatoes and mash them. Add some butter to the mixture. Let cool.
Combine all ingredients (except bread crumbs and 2 eggs) mix well.
Divide mixture into small portions and shape into croquettes.

Roll in breadcrumbs then roll in beaten eggs, end with a roll in breadcrumbs.
Place on a plate cover and refrigerate up to 24 hours.
Bake the croquettes at high heat in a fryingpan until golden brown.

TUNISIAN TAGINE

I serve this as one of several dishes but if you want it as a main dish it can serve 4.
8 eggs, 200 grams chicken liver (or ground meat, or fowl, or just exclude meat if you wish), 1 tomato, deseeded and chopped, 1/2 onion, chopped, 1-2 garlic cloves, finely chopped, 1 chili pepper, chopped, 2-3 potatoes, 200 grams cheese, grated, Small bunch of flatleaf parsley, choppedSalt, pepper, cumin, turmeric, coriander seeds (crushed), harissa

Boil 2 eggs for 10 minutes. Set aside to cool.Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.Fry onions lightly, then add chicken liver and some salt. Let fry for a few minutes, then add harissa to taste (I use a dessert spoon or more) and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool. Prepare the rest of the vegetables.Peel and chop the boiled eggs.Mix vegetables, meat, potatoes, boiled eggs and about 150 grams cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish). Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.Bake in 180 degrees Celsius oven (medium heat) for 20-30 minutes.Cut into pieces and serve

added by Petronella Jonsson Chebbi