Couscous, Homemade Hummus & Kebabs

A perfect healthy meal , fresh and full of flavour.

Kebabs


Ingredients:

250 -300 g mince (beef/lamb)
1 1/2 tbsp ginger/garlic paste
8-10 mint leaves, finely chopped
2 green chillies, finely chopped
1 tsp garam masala
1 tsp red chilli powder / paprika powder
8-10 coriander leaves, finely chopped
1 red onion , finely chopped
1 egg
6-8 wooden skewers
Salt and Pepper for seasoning


Method:


1. Mix all the ingredients together in a large mixing bowl until it binds into a smooth paste.


2. Cover and chill for couple of hours.


3. Soak skewers in water for 10 minutes. Thread the meat onto the skewers, press to distribute the meat evenly.


4. Place kebabs on a preheated grill (180 -200 deg) and cook until done.Turn skewers frequently for even browning.


Tips:


You can use parsley instead of mint and coriander leaves .




Hummus:


Ingredients:


300g tin of chickpeas
1-2 cloves of garlic, finely chopped
2 tbsp lemon juice
1 tbsp tahini
2-3 tbsps olive oil


Method:


1. Blend all the ingredients together into a smooth paste. Season as required. 


2. Drizzle with additional olive oil before serving.


Tips:


Add finely chopped onions for  a stronger flavour before serving or for a kick you can add roasted peppers (mashed).




Couscous:




Ingredients:


250g couscous
2-3 tbsp extra virgin olive oil
handful of flat leaf parsley, finely chopped
1 cucumber, chopped
6-8 cherry tomatoes, chopped
250 ml chicken stock (or plain water can be used)
1/2 lemon, squeezed
1 red onion, finely chopped
10-12 olives, chopped


Method:


1. Pour the hot stock into the couscous , cover with cling film and allow it to rest for 3-5 minutes. Remove the cling film and fluff with a fork.


2. Add the chopped parsley, onions, tomatoes, cucumber and olives. Mix well. Drizzle olive oil and lemon juice. Season with salt and pepper if required.

Steve's Jamaican Curry Chicken

This dish is simply mouth watering, the smells itself will drive you insane. Its one of my favourite dishes and I'm always longing for more...

Ingredients:


1kg chicken, chopped into medium pieces
4-5 sprigs of fresh thyme
8-10 pimento seeds (All spice)
2 scotch bonnet peppers, chopped finely
3 tbps of mild curry powder
1 tbps of ginger/garlic paste
4 large tomatoes, chopped
2 large onions, chopped
4 tbsps butter 




Method:


1. Marinate the chicken with salt, ginger garlic paste, curry powder, scotch bonnet and thyme. Leave for minimum 30 minutes to marinate.


2. In a deep pan heat the butter, add onions and tomatoes. Cook till a the onions and tomatoes dissolve into a thick gravy. Add more butter if needed.


3. Add marinated chicken and mix till chicken is well coated with the gravy. Add water till chicken is covered, just above.


4. Cook on slow fire for 90 minutes or until the gravy has thickened.


5. Serve hot with bread or pitta.


Tips:


Steve used SUN TROPICAL mild curry powder.
Potatoes can be added to the gravy.
Make sure you wash your hand after chopping the scotch bonnet. 

Bacon & Mushroom Pesto Pasta

Ingredients: 

1 tbsp olive oil 
1 onion ,chopped finely 
3-4 cloves of garlic, chopped 
1 red chilli, chopped finely 
4-5 chestnut mushrooms chopped 
10-12 green French beans, chopped 
2 tbsp Philadelphia cheese 
2 tbsp green pesto 
4-5 slices of bacon, chopped 
1 green pepper, chopped 
1 tsp basil (dried, you can use fresh too) 
250g Penne pasta 

Freshly crushed pepper and salt , for seasoning

Method:

Refer to recipe http://jouelleskitchen.blogspot.com/2011/03/spicy-penne-pasta.html for instructions on how to cook the pasta (step1 of the recipe)

1. Heat the oil in a deep pan, add the garlic and chilli. Add the bacon and fry till slightly crisp, then add onions. Cook for few minutes and then add the mushrooms, beans and peppers.

2. Sprinkle the basil over. Once the vegetables are nearly cooked, add the pesto and stir in. Cook for few minutes and then add the cheese. If the mixture is too thick you can add some milk.

3. Season with salt and freshly crushed pepper.

4. When ready to serve, mix the sauce in the cooked pasta. Stir well. Season with salt and pepper. Sprinkle some grated Parmesan cheese before serving.

Spicy Grilled Orange Chicken

Ingredients:

2 chicken breasts 
1 clove of garlic, chopped finely 
1 tbsp curry powder 
1 tsp Worcestershire sauce 
1 tsp red chilli flakes 
1 tsp garlic powder 
1/2 tsp cumin powder 
3-4 tbsp orange juice 
1 tbsp virgin olive oil 
Freshly crush pepper & salt for seasoning

Method:

1. Marinate overnight the chicken with the above ingredients, season with salt and pepper.

2.  Flash fry the chicken breasts in a pan to seal the juices. Care only fry for couple of minutes, each side.

3. Heat the grill to 180-200 deg. Place the chicken on the grill, turn evenly and cook until chicken is tender.

4. Serve with side salad or couscous.

Tips:

You can try using a Jamaican curry powder or all spice for a Caribbean flavour. Alternatively use madras curry powder for an Asian flavour.

Use Lime juice instead of orange juice if preferred.

Brafferton Summer Salad

If you want a nice healthy quick lunch, this is the perfect dish (it's named after our street on which we live..lol)

Ingredients:

4-5 baby red skin potatoes, cubed 

1 green pepper,  cubed

2 tomatoes, cubed (remove seeds)

1 avocado, cubed

2 oranges, pitted and chopped

1 red onion, chopped

1 fresh red chilli , de-seeded & chopped

1-2 spring onions, finely chopped

1/2 lime

2-3 handfuls of rocket leaves

10-12 green olives, halved

2 tins tuna ( in sunflower oil, drained)

3 eggs ,boiled

2 tbsp extra virgin olive oil

Pepper & Salt according to taste

Method:

1. Boil the potatoes in hot water until nearly cooked, care not to overcook. Keep aside

2. Shell the eggs and chop into chunks and keep aside.

3. Mix the avocado in lime juice. Add the chopped vegetables and fruit and mix well.

4. Add the tuna, potatoes and eggs. Sprinkle the olive oil. Add pepper and salt for taste

Tips:

Try char-grilled chicken strips or prawns instead of tuna.

Chicken Fajitas

A quick lunch/dinner recipe and makes a good lunch box filler.

Ingredients 

6-8 tortilla wraps

For the chicken

• 3 boneless  chicken breasts
• 2-3 cloves of garlic, chopped
• 2 limes, grated zest and rind
• 1/2 tbsp caster sugar (optional)
• 2 tbsp dried oregano
• 1.5 tsp cayenne pepper /paprika
• 1 tsp ground cinnamon
• 1 tsp ground cumin

For the vegetables

• 2 red onions thinly sliced
• 1 red pepper, seeds removed, thinly sliced
• 1 green pepper, seeds removed, thinly sliced
• 4-5 mushrooms , thinly sliced
• 3 tbsp vegetable oil

For the Tomato salsa: 

• 4 spring onions, thinly sliced 
• 125 g ripe tomatoes, 
• diced 1 medium-hot fresh green chilli, seeded and chopped,  
• 2 tbsp tomato passata 
• 2 garlic cloves, 
• chopped ½ tsp ground cumin 
• lemon juice to taste
• 2-3 chopped jalapeños

Method 

1. Slice the chicken breasts into strips, about 2cm wide, and place in a large bowl.

2. Add the lime rind and juice, the caster sugar, oregano, cayenne/paprika, cumin and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes - longer if you have the time.

3. Heat a large frying pan or griddle over a medium heat. Cook each tortilla for about 1 minute on each side, or until the surface begins to blister and turn golden. Keep the cooked tortillas warm and pliable by wrapping in a clean, dry tea towel.

4. Heat the oil in a large frying pan, add the chicken and cook for 5-6 minutes, until tender.

5. Stir in the peppers and onions and cook for a further 3 - 4 minutes, add the mushrooms. Cook until the chicken strips are cooked through and the vegetables are soft and tender.

6. Spoon the chicken mixture into a serving dish and bring to the table with the cooked tortillas and salsa . Keep the tortillas wrapped.

7. To serve, spread a little salsa over a warm tortilla . Heap a tablespoon of the chicken mixture in the centre . Fold the tortilla over the filling and serve straight away.

Tips

You can also use guacamole and sour cream in the tortilla filling