Latest Recipes
Latest Recipes
How about some recent/favourite recipes or new discoveries?
Last edited by Admin on Sat Feb 11, 2017 7:23 pm, edited 1 time in total.
Reason: Change title
Reason: Change title
Re: Recipes
Great idea! I've watched the Food Safari series and purchased the books. I'll try to find something interesting.
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Mistyavalon
- Posts: 12428
- Joined: Wed Feb 08, 2017 5:02 pm
Re: Recipes
simple one...........
it is stinking hot here
I made the simplest of salads......... feta cheese mint leaves, raw onion finely sliced and watermelon. throw it together........... it really hit the spot
it is stinking hot here
I made the simplest of salads......... feta cheese mint leaves, raw onion finely sliced and watermelon. throw it together........... it really hit the spot
Re: Latest Recipes
I woke up in the wee hours and just tuned in to the food channel. My Sri Lanka with Peter Kuruvita is on. I've made a few things out of his cookbook, none of them dissappointed. Mmmm...
Re: Latest Recipes
Ooh, I love that show. Going to buy the series.
Re: Latest Recipes
You can also find the My Sri Lanka series on YouTube:
https://www.youtube.com/results?search_ ... r+Kuruvita
Full Episodes.
https://www.youtube.com/results?search_ ... r+Kuruvita
Full Episodes.
Re: Latest Recipes
I'll get the DVDs, that way I can watch anytime anywhere, and sometimes we don't have internet, or limited internet.
Re: Latest Recipes
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Re: Latest Recipes
From the book "Food Safari Fire" ADANA KEBAB
Serves 4
Ingredients:
700 g (1 lb 9 oz) leg of lamb or lamb shoulder, boneless
200 g (7 oz) lamb fat (tall, bunting or kidney fat preferred)
1 red capsicum (bell pepper) or 2 red bullhorn peppers, cubed
2 tablespoons hot paprika or cayenne pepper
1 teaspoon sea salt
4 pita breads, for holding the skewer
200 g (7 oz) Greek-style yoghurt
Method:
If you are like us and prefer to chop your own lamb to make kebabs, then clean the leg of lamb or lamb shoulder and roughly cut into cubes. Then, using a airy or a large knife, finely chop the lamb to a coarse mince together with the fat and capsicum. Alternately, ask your butcher to roughly mince (ground) your choice of cut only together with lamb fat, and then add the finely chopped capsicum. Mix in the hot paprika and salt.
Gently form into a round and rest in the refrigerator, covered, for 3-4 hours.
Remove the meat from the refrigerator and divide into four balls. Wet your hands and form the meat around four flat metal kebab skewers. Squash each ball around the skewer, pressing the mixture so it spreads 5 cm (2 in) from the top to 10 cm (4 in) from the bottom. Once all four skewers are firmly covered, put them back in the refrigerator for at least 1 hour.
Preheat the barbecue hotplate or light the charcoal on hour before cooking, ensuring you are cooking on hot embers.
Cook 1 minute on one side, then turn over for the other. Repeat the process two or three times until the meat is cooked and the fat has stopped dripping.
Use the pita bread as a mitten to grip the meat and pull it off the skewer. Serve with the pita bread, yoghurt, and maybe with bulgur pilaf and iced purslane salad
Originated in Turkey.
Serves 4
Ingredients:
700 g (1 lb 9 oz) leg of lamb or lamb shoulder, boneless
200 g (7 oz) lamb fat (tall, bunting or kidney fat preferred)
1 red capsicum (bell pepper) or 2 red bullhorn peppers, cubed
2 tablespoons hot paprika or cayenne pepper
1 teaspoon sea salt
4 pita breads, for holding the skewer
200 g (7 oz) Greek-style yoghurt
Method:
If you are like us and prefer to chop your own lamb to make kebabs, then clean the leg of lamb or lamb shoulder and roughly cut into cubes. Then, using a airy or a large knife, finely chop the lamb to a coarse mince together with the fat and capsicum. Alternately, ask your butcher to roughly mince (ground) your choice of cut only together with lamb fat, and then add the finely chopped capsicum. Mix in the hot paprika and salt.
Gently form into a round and rest in the refrigerator, covered, for 3-4 hours.
Remove the meat from the refrigerator and divide into four balls. Wet your hands and form the meat around four flat metal kebab skewers. Squash each ball around the skewer, pressing the mixture so it spreads 5 cm (2 in) from the top to 10 cm (4 in) from the bottom. Once all four skewers are firmly covered, put them back in the refrigerator for at least 1 hour.
Preheat the barbecue hotplate or light the charcoal on hour before cooking, ensuring you are cooking on hot embers.
Cook 1 minute on one side, then turn over for the other. Repeat the process two or three times until the meat is cooked and the fat has stopped dripping.
Use the pita bread as a mitten to grip the meat and pull it off the skewer. Serve with the pita bread, yoghurt, and maybe with bulgur pilaf and iced purslane salad
Originated in Turkey.