1 1/2 teaspoons coarse kosher or sea salt
1 teaspoon ground turmeric
6 medium-size cloves garlic, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons canola oil
1/2 cup unsweetened coconut milk
1/2 teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
1. Mix the salt, turmeric, and garlic together in a small bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the flesh.
2. Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes (this will brown the fish and the garlic in the rub, and also cook the turmeric). Turn the fillet over and sear the underside until browned, about 2 minutes.
3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake, 3 to 5 minutes.
4. Transfer the fish to a platter, pour the curry over it, and serve.
Tips: Shrimp or scallops make an excellent alternative to the salmon, as does any firm-fleshed fish like cod, bass, or catfish. Farm-raised tilapia is also a palatable option.
The Two sources of heat in this curry, chiles and peppercorns, should not deter you from trying this recipe – they exude a hushed presence in the unsweetened coconut milk. The fresh chiles are slit open to reveal the vein that harbors the potent capsaicin, but since they are not chopped, they will generate less heat.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.