Eid recipes

Eid Lamb Shanks

"A lamb lovers dream! This is one of my favorite lamb recipes. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and get ready to celebrate Eid with family and friends! Lunch ready! Happy Eid."

Ingredients

2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chilies - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
6 dried ancho chilies, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
Salt to taste

Method

Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, sauté onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.

Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.

To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.

To make the topping: In a small bowl, mix toget

her yogurt, cilantro and salt. Cover, and refrigerate.

When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by toma

to base and topped with the refreshing yogurt mixture.

Bangla Rooh Afza Salad

Ingredients
1 can corn, drained
1 can kidney beans, drained
1 cup diced seedless cucumber
1 cup diced green capsicum
1 ripe plum tomato, cut into 1/4 inch dice
4 shallots, thinly sliced
2 tablespoons chopped flat leaf parsley
2 tbsp rooh afza chilli sauce
½ teaspoon minced garlic
1/3 cup olive oil
2 tablespoons vinegar
1 teasspoon sugar
¼ teaspoon dry mustard
1/4 teaspoon curry powder
Salt and freshly ground black pepper, to taste

Method
Combine the corn, beans, cucumber, green pepper, tomato, shallots, parsley and garlic in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with the vegetables. Refrigerate , covered, for 4 hours for the flavours to blend.

Mutton Paya

Mutton releases its juices during slow, gentle cooking in this mild curry flavoured with dry-roasted spices. Try serving with Tandoori roti (Very popular in Bangladesh and Pakistan )

Ingredients:

4 mutton paya (that makes 16 pieces, rub them with 3 tbsp wheat flour n 1 tsp turmeric powder n than wash it off thoroughly )

3 big onions (sliced finely), 2 tbsp coriander leaves chopped

3 tbsp ginger, garlic n green chilli paste

1/2 tsp each chilli, coriander n turmeric powder

4 tbsp oil, 1/4 cup milk

1 tbsp wheat pounded by sprinkling some water

Salt to taste, 1/2 litre hot water

Method:

After washing, marinate paya with 3 G's paste for ½ hour. Heat oil in pressure put into it onions n paya, cook on high flame for 5 mins, continue cooking n stirring scrapping all the sediments, if read keep pouring 2-3 tbsp of water at intervals. Even slow down the heat when needed as steam may come on hands while stirring.

When the onoins is sautéed, get well blended n achieve light brown colour. Put in it all the dry powders n mix, than add to it pounded wheat n remaining

hot water. Close lid n pressure cook for 3 whistles on high flame, after that cook on medium hea

t for 20 mins. When cooked open the cooker after steam settles, add to it milk bring one boil n is ready to serve. While serving garnish with coriander leaves n serve with tandoori roti or naan.

Mustard Goat Beef

"This is a great tasting, tender Goat beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients."

Ingredients
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1/2 cup light corn syrup
2 tbsp rooh afza chilli sauce
2 teaspoons prepared yellow mustard, or to taste

Method
Preheat the oven to 350 degrees F (175 degrees C).

Place the beef brisket into a oven, and season with pickling spice and rooh afza chilli sauce Fill with enough water to cover the roast, and place the lid on.

Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven`s broiler.
While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.

Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

Chilli sauce

Ingredients
6 red chilies
1 tsp lemon grass root
5 Garlic cloves, peeled
2 tsp chopped ginger
1 Onion diced
1 Lemon zest and juice
4 tbsp vinegar
2 tbsp soya sauce
4 tbsp rooh afza

Method
Split the chilies, remove the seeds and the ribs then finely-chop the pods. Combine wit the remaining ingredients in a saucepan and bring to a simmer. Cook gently for about 25 minutes then bottle.

Peri Peri Barbecued Chicken

This spicy chicken is great on its own, or salad. Use boneless chicken breast fillets or drumsticks if you prefer.

Ingredients

4 tablespoons paprika

2 tablespoons chilli powder

2 tbsp rooh afza chilli sauce

225ml (8 fl oz) fresh lemon juice

3 cloves garlic, minced

1 dessertspoon chopped fresh ginger

1 1/2 teaspoons salt

4 bone-in chicken breasts

Method

In a large bowl, stir together the paprika, chilli powder, rooh afza chilli sauce, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.

Preheat barbecue for medium heat.

Place chicken onto the barbecue and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear. Serve it with rooh afza chilli sauce.

all Christmas recipes

..All over the world at this time of year people will be celebrating Christmas and New Year with special dishes. At this time of joy and celebration, which extends beyond a single religion or community, I thought it would a good idea to share Christmas recipes from around the world . This Christmas Special gathers together from every continent the enormous variety of festive dishes to be found on tables at this time of year. Seasons Greetings (Famous Singapore Noodles - Stir fried squid)

Famous Singapore Noodles

Ingredients

1/4 cup cooking oil

4-6 garlic cloves, minced

2 Tbsp slivered ginger strips (optional)

2 qts water

1 tbsp cooking oil

2 tsp salt

4-6 vermicelli nests (rice vermicelli worked great)

2 cups cooked pork, chicken, shrimp or beef, cut-up

1/3 cup slivered green onions

2 tsp crush ed red pepper (may be halved)

1/4 cup oyster sauce

3 Tbsp curry powder

2 tsp soy sauce


Method

Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.

Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.

Add meat, green onion and red pepper to wok. Stir-fry until hot.

Add oyster sauce, curry powder and soy sauce. Stir and toss well to mix thoroughly. Drain noodles. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.

Yellow Fish Curry

Ingredients

1Lb King fish (or Salmon or Tuna or Shark or Scallops )

2 cups coconut milk

3 cups water

1 onion

2 tablsp mustard

1tspn turmeric

1 tsp garlic

Salt

1 tblspn lime juice


Method

Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

The Original Yorkshire puddings

Ingredients

1 large cup plain flour Salt

1 large cup Eggs

1 large cup milk and water mixed

1 tbsp vinegar

120g beef dripping, for cooking

Method

Set the oven to 200°C/Gas 6. To make the batter, sift the flour and salt into a large bowl.

Add the eggs and beat well with half the liquid until all the lumps have disappeared.

Add the rest of the liquid and the vinegar, and allow standing.

In a Yorkshire pudding tin put a desert spoon of dripping in each compartment and place in the preheated oven until the dripping is very hot.

Whisk up the batter and quickly remove the Yorkshire pudding tin from the oven.

Ladle the batter into the individual sections of the tin and place back in the oven.

Bake for 25 minutes, without opening the oven if possible. Serve immediately.

Asian baked chicken

Ingredients

4 lb. whole chicken

1 cans non alcoholic beer

1/2 cup Soy Sauce

1/4 cup fresh lime juice

1/4 cup packed light brown sugar

1/4 cup finely chopped fresh cilantro

2 tablespoons peeled, chopped fresh ginger

4 cloves garlic, finely chopped

1 tablespoon sesame oil

Method

PLACE chicken in large, heavy-duty resalable plastic bag. Add beer, soy sauce, lime juice, sugar, cilantro, ginger, garlic and oil. Marinate, turning chicken occasionally, for at least 4 hours or overnight.

PREHEAT oven to 350° F. Place chicken and marinade in 13 x 9-inch baking pan.

BAKE, basting occasionally, for 1 hour 20 minutes or until juices run clear when thigh is pierced. Transfer chicken to platter.

STRAIN pan juices into medium saucepan; spoon off fat and discard if necessary. Boil for 6 to 8 minutes or until sauce is reduced to about 1 cup. Serve sauce with chicken.

Traditional Scottish Haggis

Ingredients

Set of sheep`s heart, lungs and liver

One beef bung

3 cups finely chopped suet

One cup medium ground oatmeal

Two medium onions, finely chopped

One cup beef stock

One teaspoon salt

½ teaspoon pepper

1 tsp garlic paste

Fresh coriander chopped

One teaspoon nutmeg

½ teaspoon mace

2 tbsp rooh afza chilli sauce

Method

Trim off any excess fat and sinew from the sheep`s intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, rooh afza chilli sauce, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Add coriander Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/Swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/Swede. Some people like to pour a little whisky over their haggis - Drambuie is even better!

Stir fried squid

Ingredients

2 tablespoons vegetable oil

1 tablespoon finely chopped fresh ginger

1/2 lb. thin asparagus, trimmed and cut into 1/2-inch pieces

1 red bell pepper, chopped

1 lb. whole squid, cleaned and cut into bite-size pieces

1 cup cooked barley (1/4 cup uncooked)

1 cans (8 oz.) bamboo shoots, drained and coarsely chopped

1 tablespoon Chicken Flavour Bouillon

1 tablespoon sake

1 tablespoon unseasoned rice vinegar

1 tablespoon granulated sugar

1/4 teaspoon ground white pepper

Mint leaves for garnish

Method

HEAT oil in large skillet or wok over medium-high heat. Add ginger; stir-fry for 1 minute or until fragrant. Add asparagus and bell pepper; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Add squid, barley, bamboo shoots, bouillon, sake, vinegar, sugar and white pepper; stir-fry for 5 minutes or until squid curls. Garnish with mint; serve immediately.

Ceylon Beef
















Ingredients

3/4 tablespoon ground coriander
1 tablespoon ground cumin
2 lbs stewing beef, cubed
1 onion, finely sliced
5 garlic cloves, crushed
1 inch piece fresh ginger
1 lemon, juice of
2 inches cinnamon sticks, broken into pieces
3/4 cup white vinegar
1/2 teaspoon salt
1 tablespoon ground turmeric
1 1/2 cups coconut milk
2 tablespoons ghee (clarified butter)
3/4 cup coconut cream

Method

1Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
2Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
3Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
4Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.

Spicy Beef Salad















Ingredients

500g Beef fillet, trimmed
1 small cucumber, halved lengthways, deseeded and finely sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
4 Chinese chives, finely sliced (diagonally)
3 Thai red chillies, deseeded and finely chopped
1 handful each of Thai mint, coriander and Thai parsley
2 tablespoons Fish Sauce
2 tablespoons Palm sugar

Method

Heat a frying pan over a high heat until very hot, brush the beef with the oil and then season generously. Fry for 2-3 minutes on each side until charred on the outside but nice and rare on the inside. Leave to rest for 10 minutes then cut into thin slices and place in a shallow dish, reserving any juices.
Add the chillies, cucumber, Chinese chives and herbs.
Make the dressing by whisking all the ingredients until well combined.
Pour the dressing over the salad and carefully toss together. Divide between four dishes and serve immediately.


Grilled Scallop Teriyaki Salad
















Ingredients

1 cup teriyaki sauce
1/4 cup fresh lime juice
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
12 large sea scallops
1 cup broccoli floret
1 cup peas
2 cups cabbage, thinly sliced
1 cup carrot cut in matchsticks
3/4 cup chow mien noodles
1/2 cup fresh cilantro, chopped
1/2 cup dry roasted peanuts

Method

Preheat grill to high.
Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resalable plastic bag. Marinate 20 minutes, chilled.
Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing.
Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.


Green Mango Salad













Ingredients

200g minced chicken
2 tablespoons cooking oil
7 cloves thinly sliced garlic
25g (¼ cups) thinly sliced shallots
2 tablespoons toasted peanuts, crushed
500g green mango peeled and shredded
2 tablespoons dried shrimp, soaked in water
2 green chillies, minced
2 tablespoons Thai fish sauce
¼ cup Thai basil, cut into thin strips
1 sprig chopped coriander leaves

Method

Remove any excess moisture from the mango with absorbent paper.
Remove any hard shells from the shrimps before draining and chopping them coarsely.
Sauté the shallots in oil until lightly golden. Remove from the oil and set aside.
Quickly cook the garlic, taking care not to burn it. Remove them from the oil and set aside.
Add the dried shrimp and chillies to the pan and sauté until fragrant. Remove from oil and set aside.
Add the dried shrimp and chillies to the pan and sauté until fragrant. Drain off any excess oil.
Stir in the minced chicken, then the fish sauce and sugar. Remove from the heat and cool.
Combine the basil leaves with the pork, fried garlic and shallots, mango, peanuts and coriander leaves, and then pile the salad onto a serving platter.


Chicken Flatbread Pizzas















Ingredients

2 tablespoons extra-virgin olive oil
1 lb boneless skinless chicken thighs, chopped into bite-size pieces
Salt
Black pepper
2 tablespoons butter
1/2 cup chilli sauce
4 bread rounds (flatbread rounds)
3 celery ribs, thinly sliced on a bias
3/4 cup cheese, shredded
1/4 cup blue cheese, crumbles

Method

Preheat oven to 450 degrees F.
Place a large skillet over medium-high heat with 2 T olive oil.
Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet.
Sauté until cooked through and golden brown, 4-5 minutes.
Reduce the heat to medium and add the butter to the skillet to melt.
Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes (be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!).
When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds.
Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles.
Bake until the bread is crisped and the cheese has melted, about 5 minutes.

King Prawn Masala




















Ingredients

1lb king prawns, peels and cut in half
1 medium onion, sliced
2 tbsp vegetable oil
2 medium tomatoes, quartered
3 small garlic cloves, crushed
¼inch fresh ginger, crushed
1 tsp tomato puree
½ tsp red chilli powder
½ tsp coriander powder
½ tsp curry powder
Salt to taste

Method

Fry the onion in the oil. Add tomatoes, ginger, and garlic and fry a further few minutes then add 2 tbsp water and the spices and mix together. Add prawns and cook over a low heat for about ten minutes or until prawns are cooked.
Garnish with green coriander leaves.