Falafel.

Ingredients.

1 x 400 g tin of mixed beans         
1 x 400 g tin of chickpeas

1 lemon

3 tablespoons smoked paprika      

1 heaped teaspoon allspice

1 heaped tablespoon plain flour

1 bunch fresh coriander

olive oil

 

Drain the chickpeas and put them into the processor Finely grate in the lemon zest, then add a pinch of salt and pepper,smoked paprika  , allspice, flour and coriander Blitz until smooth,  Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 balls Put 1 tablespoon of oil into the frying pan and add the falafels, tossing until golden and crisp

Pitta bread.

Ingredients.

1 1/2Tsp  dry yeast

250ml warm water

3 cups plain flour

1 Tsp salt

2 Tsp extra-virgin olive oil

1 Tsp sugar

 

Add the sugar to the water then sprinkle in the yeast, wait 20mins for the yeast to activate. Add the flour to a mixing bowl, slowly add the yeast mix to the flour while bringing it together with your hand, till it becomes one ball of dough add the salt and oil to the dough and knead in for 3mins, cover bowl with a tea towel and leave for 20 mins, separate into 6 or 7 equal parts and roll then with your hands into balls, cover for 20 mins , roll out on a floured board around 3-4mm thick and bake at gas mark 7 in batches of 2 for 5mins.

 

 

 

 

 

Simple Coronation chicken.

A quick, simple and easy way to jazz up your leftover Sunday roast chicken.

Ingredients

500g roast chicken
50g creme fraiche
100g  mayonnaise

75g  mango chutney

1 teaspoon curry paste 

1 teaspoon curry powder     

1 dessertspoon lemon zest      

4 tablespoons fresh lemon juice       

1/2 teaspoon salt

4 tbsp chopped coriander

cashew nuts, sultanas, apple, pineapple or almonds (optional)

 

mix all in to a large bowl and refrigerate for at least 30mins simple.

add some cashew nuts, sultanas, apple, pineapple or almonds

 

 

maqlooba.

Belive it or not I have a Palestinian friend who lived in Poland for 23 years, before moving to England, he told me about his national dish and of course that weekend  I made It (Thanks Mo) a fantastic treat for a large group.

Ingredients

500g chicken legs/thighs  1/2 cups oil

1 teaspoon fresh nutmeg

1 teaspoon allspice

1 teaspoon cumin powder

Salt

4 saffron threads

2 cinnamon sticks

5 whole cardamom seeds

3 peppercorns

5 cups water

Freshly ground black pepper

1 head cauliflower , trimmed into florets

1 large potato, peeled, cubed, and salted; make sure to place in a colander so water can drain

2 onions, halved through the root end and thinly sliced, core still attached

4 cups medium grain rice

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

1/2 teaspoon fresh nutmeg

1/4 teaspoon fresh ground cinnamon

 

In a saucepan, brown both sides of the chicken in  oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns

Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and over low-medium heat for about 50 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and keep the broth.
Fry the cauliflower in a large pot with oil until  brown. Remove  Once that is done, repeat this process with the potato  aside. Heat 3 tablespoons of oil in the pot . When the oil is hot, add the onions and cook until they sweat, about 10 minutes. Add the cooked chicken, taken off the bone cook together for a few minutes  rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a pot, stir the  into the raw rice, and mix well. Add the fried potato and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour broth into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Season  to taste, with salt and pepper
serve with salad and Greek yogurt

 

Baby octopus in Puttanesca sauce with Almond Breadcrumbs.

An old youtube clip of mine from 2011

Salmon mousse with a saffron sauce.

Ingredients
Salmon mouse

400g sliced smoked salmon
10g unsalted butter, softened
1 1/2 gelatine leaves
100ml fish stock
150ml whisked double cream
2 tsp olive oil, plus extra to drizzle
2 tsp lemon juice
1 tsp lemon zest

Saffron sauce

 

10g softened butter

150ml fresh fish stock

small pinch saffron strands

3 tbsp crème fraîche

Place half the salmon in a food processor with the butter and process until smooth.
Soak gelatine leaves in cold water for 5 minutes to soften, then drain. Warm the fish stock, add gelatine and stir to dissolve. Add to food processor with cream, lemon juice and zest, mix again.
rub a little butter and oil around ramekins,  Fill each ramekin with mousse and  Cover with plastic wrap and chill in fridge for 2 hours. For the sauce gently fry butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. serve with honey chilli prawns sautéed sweet potatoes/asparagus