Showing posts with label Paprika. Show all posts
Showing posts with label Paprika. Show all posts
 Ingredients:
(For 4 to 6 servings)

- Olive oil -- 3 tablespoons
- Paprika -- 1 to 2 tablespoons
- Onion, thinly sliced -- 1
- Garlic, minced -- 2 to 3 cloves
- Tomatoes, peeled, seeded and diced -- 3
- Green and red bell peppers, diced -- 2 to 3
- Water -- 1 cup
- Salt and pepper -- to taste
- Eggs (optional) -- 4

Preparation:

1. Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

2. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

3. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

4. Serve with crusty bread, pita or rice.

Algerian Chakchouka

Added on 3:10 PM

Ingredients:
  • 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
  • 1 medium onion, chopped very fine
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1 teaspoon cinnamon (optional)
  • 1 tablespoon chopped mint leaves (optional)
Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.

Moroccan Kefta Kebab

Added on 4:43 PM

Ingredients:

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Preparation:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Moroccan Carrot Salad

Added on 9:17 PM

Ingredients:
Serves: 4 to 6

For the vegetables:

3 Courgettes (Zucchini) cut in chunks
4 red onions sliced
3 capsicums (Bell peppers) – one in each colour – red, green & yellow or orange
1 medium butter nut squash cubed into 2cm pieces
salt & pepper to taste
2 tsp each of ground cumin(jeeru) and cinnamon (taj) powder
2 tsp paprika powder
3 tbsp olive oil
For the Couscous:

3 cups couscous
420 g canned chick peas drained and rinsed
3 tsp salt
2 tsp Arabic seasoning mix (cumin, coriander, black pepper, fenugreek, garlic, ginger, mint, onion, cloves, cinnamon, chilli and aniseed powder)
juice of 1 lemon
3 tbp olive oil
hot water

Preparation:

1) Pre -heat the oven to 200′C. Chop all the vegetables into large chunks about 2 cm cubed pieces. For the zucchini/courgette I cut it half length ways and then chopped it into 1 cm semi circles. For the butternut squash I have learnt the hard way that you need proper sharp knife and peeler.
2) In a  large baking tray place all the vegetables, and pour the olive oil over the vegetables together with the spices and salt, mix thoroughly and place in the oven.
3) While the vegetables are cooking, prepare the couscous. Drain & rinse the chick peas and keep aside. Boil some water. In a large bowl, place the couscous, chick peas, seasoning and all the other ingredients. Pour boiling hot water, enough to cover the couscous and 2 cms extra and mix with a fork.  Making sure all the grains of couscous are coated with the spice, olive oil and lemon juice, keep on mixing at regular intervals just to make sure that the grains of couscous don’t lump together. Once the water has absorbed taste the couscous for the correct balance of flavours and to make sure the couscous is al dente, you can add a little extra hot water if needed and mix again with a fork.
4) Check on the vegetables and mix at regular intervals to ensure that the vegetables cook evenly and the spices mix well together. They should be cooked in about 30 mins, check to make sure, once cooked remove from the oven and you are ready to serve with the couscous.

Moroccan Style Vegetables with Couscous

Added on 9:15 PM

Ingredients:
(for 6-8 servings) 


1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube

    Preparation:

    Saute rice, onion and green pepper in oil until vegetables are
    tender. Add remaining ingredients. Bring to a boil. Reduce heat
    and simmer 20 minutes or until liquid is absorbed and rice is
    tender.

    Spanish Rice

    Added on 6:48 PM

    Ingredients:

    500g (1 1/4 lb) squid
    250g (9 oz) prawns, peeled and deveined
    250g (9 oz) Dover sole fillets
    1/2 teaspoon salt, divided
    1 tomato, seeded and chopped
    1 small onion, quartered
    100ml (4 fl oz) olive oil
    1/4 teaspoon paprika
    3 tablespoons dry white wine
    1 slice white bread
    4 slices lemon to garnish
      Preparation:
     
    		Preheat oven to 180 C / Gas mark 4. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.
     


    		Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.
     


    		Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm (1 in) unfilled at bottom. Secure open end with a cocktail stick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.
     


    		Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.
     


    		Cover dish with aluminium foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.

    Spanish Baked Stuffed Squid

    Added on 5:42 PM

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