Showing posts with label Videos. Show all posts
Showing posts with label Videos. Show all posts
Thursday, November 4, 2010
Couscous Recipe - How to Make Couscous
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous Recipe. Enjoy cooking tasty Moroccan food and learn how to make Couscous.
Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 50 minutesYou Will Need
Ingredients
2 ¼ Lb wheat semolina
500-750 ml water
1 tsp salt
1 ½ tsp flour
8 ½ fl oz vegetable oil
2 large bowls
1 mixing spoon
1 tamis or a large holed sieve
1 steamer
1 fork
Step 1: Boil the water
Pour the water into a steamer and bring it to a boil.
Step 2: Prepare the semolina
In the bowl, very gently mix the semolina, salt and flour with 250ml of water.
Step 3: Pass it through the tamis or sieve
When it is mixed thoroughly pass the mixture through the tamis or sieve.
Step 4: Steam
Place it in the steamer for half an hour.
Step 5: Break the mixture up
Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.
Step 6: Add oil and water
Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.
Step 7: Finish cooking the semolina
Return the semolina to the steamer for another 20 minutes to finish cooking it.
Step 8: Serve
Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.
Chicken & couscous one-pot recipe - Moroccan meatballs with herb couscous - Moroccan lamb with fragrant couscous
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Moroccan BBQ Salmon with Paprika Tomatoes Recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.
Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.
Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Step 1: You will need...
2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames
Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.
Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.
Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.
Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.
Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine.
Save and share Moroccan BBQ Salmon with Paprika Tomatoes Recipe
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Moroccan Lamb Casserole Recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Casserole Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Lamb Casserole.
Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.
You Will Need
4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
8 oz tin of chopped tomatoes
1 Tbsp tomato puree
2 Tbsp olive oil
1 lamb stock cube
Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.
Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.
Step 3: Accompaniments
While the lamb's cooking, prepare some couscous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.
Moroccan Lamb Roast - Moroccan lamb burgers with tomatoes, houmous and pitta - Glazed lamb cutlets with Moroccan carrot and tahini purée
Save and share Moroccan Lamb Casserole Recipe
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Moroccan Filo Chicken Pie Recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Filo Chicken Pie Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Filo Chicken Pie.
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Oven Temperature: 390° f - 200° c
Step 1:You will need….
2 chicken breasts , cubed, or whole chicken pieces, or thigh
1 onion , chopped
4 cloves of garlic
1 Tbsp ginger , peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
2 1/8 pt chicken stock or water
4 eggs , whisked
2 Tbsp chopped coriander
8 ¾ oz finely chopped almonds
4 Tbsp sugar
2 tsp ground cinnamon
3 ½ oz butter , melted
4 sheets filo
salt and pepper
to garnish:
powdered sugar
ground cinnamon
2 saucepans
2 bowls
1 ladle
1 wooden spoon
1 pastry cutter
1 cutting board
1 knife
1 spoon
1 brush
tongs
1 tray
1 baking tray
Step 2: Cook the chicken
Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.
Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.
Step 3: Allow to cool
Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.
Step 4: Chop the chicken
Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.
Step 5: Scramble the eggs
Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.
Step 6: Season the mix
Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.
Step 7: Mix the nuts
In another bowl, mix the chopped almonds, cinnamon and the sugar together.
Step 8: Preheat the oven
Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.
Step 9: Brush the filo pastry
Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.
Step 10: Fill the filo parcel
Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.
Step 11: Bake
Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.
Step 12: Serve
Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!
Moroccan Chicken Stew - Moroccan chicken and potato salad - Moroccan-style Roast Chicken
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Sunday, October 24, 2010
In The Kitchen - Olive Oil Video
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to watch In The Kitchen - Olive Oil Video. Enjoy Arabic food and learn about Olive Oil.
How To Choose Extra Virgin Olive Oil
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Gina Kim invites Alexandra Kicenik Devarenne, an olive oil consultant, to show us how to sample olive oil. Video by Scott R. Craig / Sacramento Bee.
Save and share this video about olive oil
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