Molokhia Soup Recipe
- 2 frozen packages (or 800 grams) of diced Molokhia (about 240 calories total) Note: Molokhia also comes as whole leaves (even if frozen). You do not want this unless you are making a different kind of preparation such as a Lebanese or Vietnamese version.
- 6-8 crushed garlic cloves (about 18 – 24 calories)
- 4 cups of chicken broth / chicken flavored vegetable broth / equivalent chicken bullion cubes (about 20 cal.) Note: You can also use beef broth, but only if the beef broth is light and freshly made. I wouldn’t recommend canned beef broth.
- 1 tablespoon of vegetable oil (120 calories)
- 1/2 teaspoon of salt and then add to taste (if you use bullion cubes, they may already be salty enough)
- A pinch of fresh ground black pepper.
- Optional, but recommended: White rice and/or toasted pita bread (about 150 cal. per 1/4 cup of rice or 160 cal. per half a large pita)
Bring 4 cups of broth to a boil.
Open up your packages of Molokhia leaves as soon as your broth is about to boil. Do not thaw the leaves ahead of time. That “X” shape isn’t anything special. It’s just how my mother used to open the package quickly with a knife and it’s fun, so I do it too.
Carefully drop each package of frozen molokhia into the boiling broth.
Bring the broth back up to a mild boil and then just let it simmer. You do not want to boil this soup very hard. A low simmer is perfect.
Stir the molokhia every once in a while to really get the molokhia melted (only about 15-20 minutes).
While that is cooking, make your white rice and/or toast some pita bread in the oven. Set the oven to 325 degrees and place the bread inside right on the rack.
After a few minutes take out the bread when it has a nice golden brown color to it. Watch it closely because it can go from perfect to flat out burned in seconds. Carefully remove the bread from the racks and let them cool. If you’re not careful, the bread can shatter in your oven and that’s just a huge pain.
Once the bread has cooled, crumble each large piece into small bite-sized pieces.
As soon as the molokhia is all melted, let the pot simmer (not boil) for about 5 minutes and then turn off the heat.
In a small saute pan, heat up a tablespoon of vegetable or olive oil on medium heat.
Add in 6 crushed cloves of garlic (8 if you really like it garlicky) and saute while stirring frequently until golden brown. Be careful not to burn the garlic! At this point add in the pinch of crushed black pepper to the garlic and saute together.
Once the garlic is ready, bring the pan over the pot with the Molokhia in it and then ladle some of the Molokhia over the garlic. If you get a satisfying sizzle noise then you’re doing it right.
Repeat this step so that all of the garlic in the pan is now in the pot. I’m not sure why this is done except that this is how it is done at my house. It’s an easy way to get the garlic out of the pan and mix the soup at the same time.
That’s it. Molokhia is ready to be served on its own, or over some rice and/or some toasted pita bread. Add salt to taste. If you happened to use chicken flavored bouillon cubes, then it might already be salty enough. If you just used chicken or beef broth then you will definitely need salt. At my house, we each add however much salt we want to our own bowl because we all have different tastes. Serve the Molokhia alongside fried/roasted rabbit, chicken, seafood, or a spinach pie!
Potato and Courgette Frittata
- 1 small russet potato, peeled and cut into 1/2-inch cubes
- 4 large eggs
- 2 egg whites
- 2 tablespoons coarsely chopped fresh coriander leaves
- 3/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 small courgette, grated and squeezed dry in clean kitchen towel
- 90g queso fresco or feta cheese
- 2 strips cooked crumbled turkey bacon, optional
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.
Preheat the grill to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.
Proper Scotch eggs
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives
- ½ a bunch of fresh flat-leaf parsley
- 1 whole nutmeg , for grating
- 1 tablespoon English mustard
- plain flour , for dusting
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
- Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
- Squeeze the sausages out of their skins and into a bowl.
- Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
- Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
- Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
- Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
- Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
- Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
- Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
- Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.
It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!
Source : www.jamieoliver.com
Potato Love Island (Mashed Potato with Sauce)
Ingredients for Potato Love Island
You can use any of your favourite sauces for this Potato Love Island. For the sauce in the video, I used:
- 250g beef
- Red wine
- ½ onion
- 1 big red bell pepper
- 1 mushroom
- Black pepper
- 2 seasoning cubes
- Vegetable oil
- Ginger powder
- Onion powder
For the Potato Island:
- 4 Irish potatoes (spuds)
- ⅓ tin of Peak Milk
- 50g (½ stick) Butter
- 1 tablespoon soft cheese
Notes on the ingredients
- Most of these ingredients can be added to your liking hence why most do not have a quantity associated with it. This meal is so easy to prepare, you can free-style it without getting into trouble.
- The combination of Peak Milk, butter and cheese give you the best tasting mashed potatoes ever!
- For the soft cheese, I used Philadelphia cheese.
Before you prepare Potato Love Island
- Peel, wash and cut the potato into small pieces (se video below).
- Slice the onion and the mushroom and cut up the red bell pepper into tiny pieces. I cut some into heart shapes for love effect.
- Cut the beef into thin strips.
- Season the strips of beef with some onion powder, ginger powder, black pepper, stock cubes and thyme. Cover and place in the fridge to marinate for 20 minutes.
- Place the potatoes in a pot, pour water to cover them add some salt and start cooking on medium heat.
- After 20 minutes, fry the strips with the onions on low heat till tender.
- Add the mushrooms and the red bell pepper and fry for a bit.
- Add some salt and the red wine and it’s done!
- Cook the potatoes for about 20 minutes or till you can easily drive a knife into it.
- Add the cheese, butter and Peak Milk.
- Mash with a potato masher till very smooth.
Serve with the sauce or enjoy the mashed potatoes on its own.