Lebanese Fatteh

Lebanese Fatteh

Ingredients

1 rotisserie chicken

3 pita breads or khabbus, cut into small squares

vegetable oil for frying

2 cups cooked chickpeas

2 cloves of garlic, mashed

2 cups plain yogurt

¼ cup tahini

juice of 1 lime

½ cup toasted sliced almonds or pine nuts

Salt to taste

Paprika for garnishing

Chopped parsley to garnish

Directions

Mix the pita bread squares with a little olive oil and grill in the oven for 10 minutes till the chips are golden brown and crisp. Remove from oven and set aside

Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lime juice. Season with salt and pepper and reserve. (Refrigerate if not using right away!)

Make sure your shredded chicken and chickpeas are warm before assembling the dish and work quickly so everything is still warm when you serve it.

In a big casserole or serving platter, start with the pita squares, evenly distributed in a single layer.

The next layer is the cooked chickpeas and finally 2/3 of the chicken mixture.

Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts and chopped parsley. Sprinkle some paprika on top of everything. You can garnish with some pomegranate.

Serve warm.

Sweet, Sour & Sticky Chicken Wings

Ingredients

1 Kg Chicken Wings
For the marinade
3 tablespoons cornflour
1/4 tsp salt
1/2 tsp red chili powder
1 tablespoon oil

2 flakes garlic, grated or chopped finely
1" ginger, grated or chopped finely
1/2 tsp black pepper powder
3 tablespoons dark soy sauce
1 tablespoon white vinegar
2 tablespoons honey
2 teaspoons sesame oil
1/4 tsp ajinomoto (optional)

For garnishing
2 teaspoons sesame seeds
1 green onion, chopped finely

Directions

Wash chicken wings and drain well. Marinate the chicken wings with red chili powder, cornflour and salt for 1/2 an hour. Preheat oven at 180 degrees C. Place chicken in a sheet pan and grill the chicken in the oven for 20 minutes or till the chicken is almost cooked. You can also use an air fryer.  Remove the chicken wings and keep aside. In a wok add some cooking oil and stir fry the ginger and garlic. Add the dark soy sauce, honey, pepper powder, and vinegar. Add the grilled chicken wings and mix to coat the wings with the sauce. Stir fry for a few minutes till chicken wings are well cooked. Check seasoning and add salt if required. Add ajinomoto and mix well. Drizzle with sesame oil and turn off the heat. Remove chicken wings on a serving platter and sprinkle sesame seeds. Garnish with chopped green onions. Serve with stir fried noodles or fried rice.

Prawn Chili Fry

Ingredients 

1 kg prawns, cleaned and de-veined
3-4 red onions, chopped finely
3-4 tomatoes, chopped finely
2 green chillies, chopped finely
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp black pepper powder
2 teaspoons lime juice
2-3 tablespoons cooking oil
salt to taste
some fresh coriander for garnishing

Directions

Wash the cleaned prawns and drain well in a sieve. In a non-stick pan, heat about 2-3 tablespoons of oil and saute onions till translucent. Add the powdered spices and saute for a few minutes. Add tomatoes and cook till they are soft and oil releases from the sides. Add the green chillies and salt to taste. Add the prawns, mix well and simmer on low heat for a few minutes till prawns a cooked. Turn off the heat and add lime juice. Garnish with freshly chopped coriander. Serve with flat breads or stuff baguettes or any bread with the prawn chili fry.

The Best Peanut Butter Cookies

“These Peanut Butter Cookies are the best cookies. They have the most amazing melt-in-your-mouth texture, with crisp edges and a creamy, rich peanut butter middle”.

Ingredients

7.5 ounces by weight all-purpose flour (1.5 cups measured)

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

Directions

Preheat the oven to 180 degrees C.

In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.

In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.

Mix in the egg and vanilla extract for about 30 seconds, until combined.

Mix in the peanut butter for an additional 30 seconds, until combined.

Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.

Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. It’s the scooping of the dough that gives it those incredible ridges and “feathering” on top that melts in your mouth when you take a bite! You should get about 24 scoops of dough total (split them between two baking sheets).

Bake for 13-14 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are fantastic enjoyed warm out of the oven, or completely cooled. Enjoy!

Gnudi

Gnudi

Ingredients

Serves 2

For the Gnudi Balls

1 cup (250 gms) ricotta cheese

1 small garlic clove, grated or minced

1 egg yolk

½ cup all-purpose flour

¾ cup finely grated Parmesan cheese, divided

½ tsp freshly ground black pepper

Pinch of freshly grated nutmeg

For the Brown Butter sauce

¼ cup unsalted butter

¼ tsp freshly ground black pepper

1 clove or garlic, crushed or minced

rest of the Parmesan grated cheese

Salt to taste

Fresh Basil for garnishing (optional)

2 cups ready-made tomato pasta sauce

Directions

You can buy store bought ricotta cheese. However, I made my own ricotta cheese with 3 litres of full fat milk. To make homemade ricotta cheese: heat the milk till boiling point and add ½ cup of white vinegar while stirring. The milk will start to curdle. Turn off the heat and drain the thick curds through a muslin cloth. Discard the whey. Collect the ricotta cheese in the muslin cloth and hang the pouch till all the water is drained.

To make the Gnudi balls, combine ricotta cheese, garlic and egg yolk in a medium bowl.  Stir in flour, nutmeg, parmesan, salt and pepper just until combined. Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoons (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.

For the Brown Butter sauce: Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.

As soon as the butter is golden, add in the black pepper and allow it to toast for about 30 seconds. Add in garlic (do not burn), remove from heat and set aside.

Boil a large pot of water. Add gnudi ten at a time and cook until they float, about three to four minutes. Using a slotted spoon, transfer gnudi into brown butter mixture.

When gnudi have all been cooked, turn butter pan back on to medium heat. Add tomato pasta sauce to the pan and simmer for five minutes. Season with salt. Sprinkle with Parmesan-Reggiano. You can garnish with fresh Basil.

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients

1.5 cups of cubed paneer (Cottage Cheese)

1 tbsp of oil

½ tsp of Nigells seeds (kalonji)

½ tsp of cumin seeds

1 cup of thinly sliced onions

1 tsp of freshly minced ginger

1 tsp of freshly minced garlic

¾ tsp of red chilli powder (adjust to taste)

2 tsp of coriander powder

¼ tsp of turmeric powder

1 cup of green capsicum, cut into long strips

½ cup of cubed ripe tomatoes

1 tsp of garam masala 

One large pinch of kasuri methi (dry fenugreek leaves)

Directions

1.       Heat oil in a large pan and add the cumin seeds and nigella seeds.

2.       When the cumin seeds sizzle and turn a golden brown, add the sliced onions.

3.       When the onions turn soft and translucent, add the ginger and garlic. Sauté until fragrant, about 2 mins or so.

4.       Add the chilli powder, coriander powder, and turmeric powder. Fry for 30 seconds, taking care not to burn the masala.

5.       Add the tomatoes and capsicum. Stir fry for a few minutes

6.       Add the paneer and cook for another 3-4 mins.

7.       Finally, add the kasuri methi and garam masala. Mix again, add salt, and remove from flame.

8.       Serve Paneer Jalfrezi hot with rotis, pulao, or rolled up with a wrap.