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Ingredients: 2-3 lbs leg of lamb
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Method: Make incisions into the lamb and place slivers of garlic in them. Brown the meat for about 15 minutes in a frying pan with a little olive oil and then place it in a roasting tin. Add all the ingredients except the potatoes, season and cover. Roast in a preheated oven (200oC) for an hour. Add the potatoes and roast further until cooked. Uncover for the last 15 minutes to brown meat and potatoes. Serve with green beans sautéed in garlic butter and lemon juice. back |
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Ingredients: 4 fillets of sea bass 2 cloves of garlic, chopped A sprig of fresh rosemary 1 lemon Olive oil 2tbsp of plain flour Salt and pepper Chopped parsley
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Method: Marinate the fish for around 1 to 2 hours in 2tbsp of olive oil, the juice of half a lemon, the chopped garlic and half the rosemary. Place the flour in a shallow dish. Add a pinch of salt and pepper. Heat a frying pan for 2 minutes then add 2 tbsp of olive oil. (Heating the pan will help the oil spread easily and you won't need too much fat.) Dry the fish with kitchen roll, coat with seasoned flour and fry skin side first for 3 minutes. Turn over and fry for a further 2 minutes. Decorate with chopped parsley and slices of lemon. Serve immediately with a green salad or sautéed potatoes. Enjoy! Note: The sea bass may also, ideally be bought whole, if one is not squeamish. Make sure to add 4 minutes to cooking time. back |
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Ingredients: 1 lb diced leg of lamb 1 lb lamb mince 1 small chopped onion 1 tbsp tomato puree 1tsp chilli 1 tsp paprika 2 cloves of garlic finely chopped 4 tbsp chopped coriander 2 tbsp cumin powder 2 tbsp fresh breadcrumbs 1 egg 1 tin drained chickpeas |
Method:
Lightly fry half the onion and 1 clove garlic add the diced
lamb and brown on a medium heat.
Add 1tbsp cumin, the chilli and paprika, 2 pints of water,
season and cook on a low heat for an hour or until tender.
In the meantime place the mince in a large bowl and add ½
onion, egg, 1tsp cumin, 2 tbsp coriander and shape into small cocktail
sausages.
When the lamb is cooked turn to simmer and add the sausages
and chickpeas. Cook for
10 minutes, sprinkle with chopped coriander and serve with lemon- |
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Ingredients:
2 whole chickens cut into
quarters |
Method: Mince the herbs and the
lemon zest. Combine chicken with all remaining ingredients making sure
each piece of chicken is evenly covered with the seasoning mixture. Let
sit over night in refrigerator. |
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Ingredients:
1½ Tbsp Olive Oil |
Method: Preheat oven to 350°.
Coat a large oven-proof skillet with cooking spray, add olive oil and
place over medium-high heat. Sprinkle chicken with salt and pepper and
brown in skillet, about 6 minutes per side. |
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Ingredients: 2 Tuna steaks 1 onion finely chopped 1 tin of chopped tomatoes. Marinade: 1 clove of garlic 2 tbsp of lemon juice 1 fresh chilli 1 tbsp fresh coriander. |
Method: Place the fish in the marinade for 1 hour. Drain and pat dry.
Keep the marinade. Sauce: Fry the onion until soft then add the tomatoes and the marinade. Cook for 30 minutes. Sieve the sauce and keep warm. Brush a ribbed grill pan with a little olive oil and heat until it starts smoking. Sear the tuna for 1 minute on each side. Serve on a bed of tomato sauce either with new potatoes or a dressed salad. Note: Tuna should ideally be served undercooked because the longer it is cooked, the tougher it gets. |
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Ingredients: ½ lamb's liver 2 cloves of garlic Olive oil 2 oz butter Lemon juice or ½ glass of white wine Chopped parsley Salt and pepper |
Method: Order the liver whole and place it in the freezer for 15 minutes. This will make the membrane easy to remove. Lay on a damp cloth and cut horizontally into thin slices. Heat 2 tbsp of oil, sprinkle a little seasoned flour on the liver and shallow fry the liver for about 20 seconds on each side. Leave in a warm place. Rinse the pan and add two knobs of butter a minced clove of garlic and a pinch of parsley. Once the butter has melted add a squeeze of lemon or dry white wine and bring to the boil. Season, return the cooked liver to the pan. Swirl in the butter and served immediately. Serve with a nice buttery mash with the liver juices poured over it. back |
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Ingredients: 2 lbs Potatoes cut into wedges 2 large onions finely sliced 2 cloves of garlic 1 tsp cumin 1 tsp coriander 1 tsp mild chilli 1 tin chopped tomatoes 1 tbsp tomato puree. |
Method: Fry the onions in 2 tbsp olive oil until well coated and transparent. Place all the ingredients in a large baking tray,
add 1 pint of water and cover. Bake at 180o C for 1 hour. When the potatoes are cooked, uncover and brown for 10 minutes. Garnish with freshly chopped coriander.
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Ingredients: 1lb of Cod, Mullet, Sea bass, Monkfish, Prawns...any combination but no oily fish) 4tbsp olive oil 1 onion 1tsp paprika Juice of one lemon. Keep the zest. 1tbsp Cumin and Coriander, tomato puree and chopped coriander Saffron or Turmeric 2 cloves of garlic 2 skinless red peppers 1 fresh fennel ¼ lb potatoes
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Method: Marinate the fish cut into 1" chunks overnight or for a couple of hours in olive oil, lemon juice, fresh coriander, saffron or turmeric, garlic and cumin. Finely chop the onion. Soften it in olive oil. Add some sliced fresh fennel, 2 diced skinless sweet peppers (Refer to Meshwia in the starters for method of skinning peppers), chopped garlic, pinch of saffron, pinch of cumin, 1tbsp chopped coriander, 1tsp of blanched lemon zest or pickled lemon, 1tbsp tomato puree, a tsp of paprika, 2 potatoes cut into wedges. Cover with water, add a fish stock cube and simmer until potatoes are nearly ready. Add the fish to the Tagine and poach until cooked (5min). Serve with chopped coriander. You can add a little chilli if you wish. back |