Category: Cooks

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Black Sesame Dukkah

Dukkah (“doo-kah”) is an amazing all-purpose Egyptian nut, seed, and spice mix. Often made with sesame seeds, cumin and coriander – there are multiple variations and plenty of room to create a unique recipe.

Its uses are countless. We incorporated our black sesame dukkah into our bread dough to add a nutty aroma and beautiful colour. We also stirred it into ricotta to make a delicious dip.

It can also be used on fish, meat, sprinkled over salad or simply enjoyed with crusty bread and olive oil.

The best part? It only takes minutes to make, so try it today!

What you’ll need

  • 1/2 cup black sesame seeds
  • 1/4 cup pinenuts
  • 1/4 cup sunflower seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin 
  • 1 tablespoon paprika 
  • 1/2 teaspoon salt (or more to taste)

How to make it

  1. Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. 
  2. Remove and cool. 
  3. In a clean pan dry-fry the coriander until fragrant and starting to pop.
  4. Pound in a mortar or blend in a clean coffee grinder or special spice grinder.
  5. Add paprika, cumin and salt to taste.
  6. Keeps well in a sealed container. Store in the refrigerator for longer periods
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Beetroot Risotto

Beetroot Risotto

Beetroots give the vivid Risotto alla barbabietola an amazing colour and a delicate sweetness, while giving you all its health benefits. The addition of supercheeses parmesan and ricotta, some of the healthier cheeses in the world – makes this dish all the more irresistible.

What you’ll need

  • 30g butter
  • 1 tbsp olive oil
  • 3 shallots, peeled and chopped finely
  • 1 cup arboria risotto rice
  • 500ml vegetable stock
  • 200g cooked beetroot, pureed, added with juice of 1/4 lemon
  • 75ml white wine
  • 50g parmesan
  • 1 tbsp finely chopped rosemary
  • Salt and freshly ground black pepper

To serve:

  • 100g ricotta cheese, roughly torn
  • Chopped curly parsley

How to make it

  1. Melt the butter in a pan and add the olive oil.
  2. Saute shallots gently until translucent, then add garlic and cook for a further minute.
  3. Add the rice and give it a quick stir until the grains are fully coated with butter.
  4. Add the white wine and cook till almost fully evaporated.
  5. Gradually add the stock, one ladle at a time. Ensure the stock is fully absorbed before adding the next ladleful. Keep going until rice is cooked
  6. When rice is cooked, add beetroot puree, followed by rosemary and parmesan.
  7. Serve with ricotta and chopped curly parsley.
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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!

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Jatjuk – Korean Pine Nut Porridge

Korean Jatjuk Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.

Notes:

  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.
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Chocolate Fondue Recipe

A simple and fun dessert idea that only takes minutes to make!

Did you know? The Chocolate Fondue was actually invented in New York City and not Switzerland.

Konrad Egli, a Swiss restaurateur in NYC, created it in the 1960s as he wanted to add a dessert version of the fondue to his menu. The rest, as you know, is history.

What you’ll need:

  • 180g high quality chocolate (dark or milk, depending on your preference
  • 80g heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • pinch of himalayan or sea salt
  • Optional – 2 tablespoons kirsch, brandy or Cointreau (leave this out if you’re preparing a kid-friendly version)

How to make it:

  1. Put all the ingredients other than the liqueur in the top of your double boiler (or in a bowl of a makeshift double boiler).
  2. Heat the water to a simmer, then stir the chocolate constantly till everything is melted. Ensure no water gets into the mixture, otherwise the mixture will curdle.
  3. Add the liqueur just before serving and stir to combine.
  4. Put it into a fondue pot or ceramic dish, and serve with a variety of cut fruits, marshmallows and pretzels!
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Moroccan Lamb Tagine

Moroccan Lamb Tagine

Hearty and flavoursome, this Moroccan stew recipe combines the goodness of tender lamb, aromatic spices, sweet apricots and vegetables — gently simmered over two hours. Don’t fret if you don’t have a tagine/tajine – this dish can also be prepared in a dutch oven or casserole!

What you’ll need

  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp ground tumeric
  • 1 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 kg lamb shoulder, cut into 2-inch chunks
  • 2 large onions, thinly sliced
  • 1 carrot, cut in chunks
  • 4 tbsps olive oil
  • 3 cloves garlic, crushed
  • 600ml lamb, chicken or vegetable stock
  • 200g tinned chopped tomatoes with juice
  • 100g dried apricots, halved
  • 60g sliced almonds
  • 1 tsp saffron
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped

How to make it

  1. Place black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
  2. Place the lamb in a ziplock bag and toss together with the spice mix. Marinate overnight or at least 6 hours in the fridge.
  3. Heat olive oil. Add the sliced onions and carrots and cook over a gentle heat for 20 minutes so that the onions are soft but not coloured.
  4. Add lamb and lightly brown. Add garlic. saute together for 3 minutes.
  5. Add the chopped tomatoes, apricots, flaked almonds, saffron, and stock. Bring to the boil, cover with lid, and cook on low heat for 2 hours or until the meat is soft and tender.
  6. Sprinkle over chopped herbs and serve.

Notes:

  • If you don’t have a tagine, this dish can also be made in a casserole or dutch oven.
  • In addition to the above spices, you can try adding ground coriander, cayenne pepper, ground cardamom and cumin too.
  • In addition to apricots, you can also include other dried fruits such as raisins and prunes.
  • This dish goes lovely with the batbout – a moroccan pita bread, as well as a zesty Moroccan salad.
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Pomegranate Molasses

Molasses of Pomegranate

An essential ingredient for Middle-Eastern cooking, you would be surprised at how easy it is to make pomegranate molasses and how versatile it is!

What you’ll need:

  • 2 cups pomegranate juice
  • 25g sugar
  • 1 tbsp lemon juice

What to do:

  1. Bring the pomegranate juice, sugar and lemon juice to boil in a saucepan over medium heat. When the juice boils, reduce the heat to low.
  2. Let the mixture simmer for about an hour, uncovered, stirring occasionally.
  3. To check if the molasses is ready, dip a spoon into the molasses. It is done when the molasses coats the back of a spoon.
  4. Turn off the heat and cool before pouring into a jar. The mixture will thicken as it cools.
  5. Store in fridge for 3-6 months.

Notes:

Use as a topping on ice-cream or yoghurt, to dress a salad or to marinate meats! You can also mix it with orange juice and soda for a refreshing mocktail!

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Poached Pears in Spiced Red Wine

Poached Pear in red wine and spices

Simple and elegant, this dessert accentuates the floral aroma of the pear, by simmering it in red wine and beautiful spices.

What you’ll need:

  • 5 medium sized firm pears (these were made with Packham pears)
  • 1 stick cinnamon
  • 8 whole cloves
  • 1 star anise
  • 6 cardamom pods
  • 2 cups red wine
  • 1 tbsp vanilla extract

What to do:

  1. Put the spices, wine and vanilla extract in a saucepan
  2. Bring the mixture to a simmer
  3. Peel the pears just before the poaching liquid is ready and add them in to avoid any discolouration
  4. Ensure pears can fit snugly in the saucepan as there needs to be enough room for the pears to be submerged.
  5. Poach the pears on low heat for 20-30 minutes, and rotate them every now and then to ensure they poach evenly on all sides, including the tops.
  6. Allow the pears to cool down in the poaching liquid, then remove the pears.
  7. Reduce the poaching liquid on low heat till it becomes a syrup, coating the back of a spoon.
  8. Serve pears chilled or at room temperature. Drizzle with syrup and serve with vanilla ice-cream, whipped cream or mascarpone cheese.

Notes:

  • For variations, add citrus peels or swop the red wine out for white wine
  • Do not overuse the spices, to prevent them from overpowering the pear’s sweet fragrance
  • Serve with walnuts or almond to give this dessert an additional layer of texture!