Tag Archives: Style

Moroccan-style mushroom tagine

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Moroccan-style mushroom tagine

Moroccan-style mushroom tagine

​Try this delicious and fragrant vegetarian tagine. Recipe provided courtesy of Australian Mushroom Growers Association.
​Serves 4
Cooking time: 35 minutes
Ingredients
​1 tbs olive oil*
1 brown onion, finely chopped
1 tbs Ras el hanout or Moroccan spice blend (see Tip)
750g (1/2 small) butternut pumpkin, peeled, chopped
400g small cup mushrooms
400g can no added salt diced tomatoes*
1 cup reduced salt vegetable stock* or reduced salt chicken stock
400g can no added salt chickpeas, drained and rinsed
60g pitted dates, chopped
Reduced fat yoghurt*, coriander leaves and cooked couscous, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

​1. Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.

2. Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.

3. Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm. Top with a little yoghurt, scatter over the coriander and serve with couscous.

Tip Ras el hanout is available from delicatessens and specialist spices suppliers. Moroccan spice blend is available supermarkets.

Kentucky Style Fried Chicken

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Kentucky Style Fried Chicken

Kentucky Style Fried Chicken

Make a Kentucky style fried chicken recipe if you want to give your family the authentic flavor and texture of extra crispy fried chicken. This Kentucky style fried chicken recipe is one of the best southern recipes to make and the results are amazing. Serve it with coleslaw and mashed potatoes or French fries for an authentic Kentucky dinning experience.

Ingredients –

1 whole fryer chicken, cut up into 8 pieces
Kentucky Fried Chicken marinade
6 to 8 cups shortening
1 cup milk
1 beaten egg
2 cups all purpose flour
⅛ teaspoon paprika
⅛ teaspoon baking powder
⅛ teaspoon garlic powder
¾ teaspoon MSG
2 ½ teaspoons salt
¾ teaspoon pepper

Preparation:

Preheat the shortening in a deep fryer to 350 degrees F.

Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours.

Mix the milk with the egg in a bowl.

Combine the other dry ingredients in another bowl.

Drain the marinated chicken on paper towels.

Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.

Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.

Stack the chicken on a plate until each piece is coated.

Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.

Fry 4 pieces of chicken at a time until golden brown.

This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.

Drain the chicken pieces on wire racks for 5 minutes and serve hot.

(Serves 3)

Recipe source…..www.southernfriedchickenrecipe.com

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Greek Style Mini Spring Lamb Roasts

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Greek Style Mini Spring Lamb Roasts

Greek Style Mini Spring Lamb Roasts

Ingredients

1kg baby or chat potatoes, halved
Handful oregano leaves
12 garlic cloves, unpeeled & bases removed
3 tbsp olive oil
1½ tbsp chopped oregano
2 tsp chopped rosemary
2 garlic cloves, minced
1 tsp lemon zest
1 tbsp lemon juice
1½ tbsp olive oil
1 tsp sea salt
½ tsp cracked black pepper
2 x 400g lamb mini roasts
Green salad to serve

Equipment
2 x non-stick baking trays
Medium mixing bowl
Spoon
Tongs
Aluminium foil
Carving knife

Preparation method

1. Roast potatoes Preheat oven to 200°C (180°C fan). Place potatoes on baking tray and scatter over oregano and garlic cloves, drizzle with olive oil and toss to coat. Place on top rack of oven for 30 mins.

2. Marinate meat Meanwhile, place oregano, rosemary, garlic, zest, juice, olive oil, salt and pepper in bowl, stir to combine. Put mini roasts in bowl and coat with marinade. Place on second baking tray.

3. Remove potatoes from oven, turn and crush lightly using back of spoon, and return to top rack. Roast lamb with potatoes for 20 to 25 mins for medium, or until cooked to your liking.

4. Rest lamb Remove lamb from oven, cover loosely with foil and rest for 10 mins. While lamb is resting, increase oven temp to 250°C (230°C fan) to crisp up potatoes for 10 mins. Remove potatoes from oven and season with salt and pepper.

5. Serve Carve lamb and serve with roast spuds and green salad.
Mini lamb roasts are a great alternative to a large leg as they’re much faster to cook and carve.

Recipe Source: food.ninemsn.com.au

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Greek-style Roast Lamb With Potatoes

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Greek-style roast lamb with potatoes

Greek-style Roast Lamb With Potatoes

Ingredients

2 tablespoons olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, chopped coarsely
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) beef stock

Preparation method

1. Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2. Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season.
3. Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.
4. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.
5. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

Not suitable to freeze or microwave.

COOK’S NOTE: Lamb can be covered and refrigerated overnight at step 2. If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.

Recipe Source: food.ninemsn.com.au

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