Lizzee aka #1kyfan-Recipe Topic >>continued... (Page 3 of 4)

I do make some homemade soup from time to time, but not like this extensive recipe. I would bet that you didn't get it from Jamie Oliver. OMG, it's the starter, I'd love to see the other recipes for that dinner.

LoL .... No, you're right not a JO recipe as such- but i'm sure he's done something similar.
  Looking back now, I see i've forgotten an important ingredient - Peanut Butter - add a spoonful when adding the coconut milk.   

Brack wrote:

I'm trying to remember the soup i posted in the previous Recipe Topic ....

I think it went something like this...

Spicy Thai Style Pumpkin and Sweet Potato Soup

• 1¼ litres chicken or vegetable stock, preferably free-range or organic
• 6–7 lime leaves
• 3 fresh red chillies, deseeded
• 2 garlic cloves, peeled
• 1 large thumb-sized piece of fresh ginger, peeled
• 3 sticks of lemongrass, trimmed and squashed with the back of a knife
• sea salt and freshly ground black pepper
• a small bunch of fresh coriander
• olive oil
• 1 heaped teaspoon five-spice
• 1 teaspoon ground cumin
• 1 onion, peeled and finely sliced
• 1 carrot, 1 stick celery, 1 small leek - finely sliced
• 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
• 200g sweet potato
• 2 x 400ml tins coconut milk
• juice of 3 limes
optional: 1 fresh red chilli, finely sliced, toasted pumpkin seeds, natural yogurt

• Olive oil in a large saucepan
• sweat off the onion,carrot,celery,leeks,ginger,lemongrass,garlic,chillies without colour.
• Add the pumpkin and sweet potato
• Add the five spice, ground cumin, lime leaves
• Add the chicken stock
• Bring to the boil, then reduce to a simmer for 30mins
• Season and taste
• Remove lemongrass sticks, and the lime leaves
• Liquidize the soup
• Return to a clean pan, on a low heat
• Add Coconut milk, and lime juice
• Add finely cut coriander

• The soup is ready to serve - Add the toasted pumpkin seeds and yogurt on top, to warmed soup bowls at the last minute . ENJOY!

This is what we'll be having as a starter for Christmas Lunch

some of you guys have to think about writing cook-books! really! as for me i don't even know how to fry an egg! hehe..

Brack wrote:

Reem wrote:

some of you guys have to think about writing cook-books! really! as for me i don't even know how to fry an egg! hehe..

Really! I have a mid-east Goat recipe with Cous Cous you might like.

Eggs are better poached in clarified butter - rather than fried - imo

are you intersted in middle-east dishes? because i'm not that much of a fan of it. but hey i'm still thankful because some people don't have anything, right?
do you like rice? because here most recipes have rice included...

Reem wrote:

Brack wrote:

Really! I have a mid-east Goat recipe with Cous Cous you might like.

Eggs are better poached in clarified butter - rather than fried - imo

are you intersted in middle-east dishes? because i'm not that much of a fan of it. but hey i'm still thankful because some people don't have anything, right?
do you like rice? because here most recipes have rice included...

I spent some time in the Middle-East - i liked their food.
Please tell me you're not a fan of Junk Food outlets ?

Reem wrote:

what mid-east foods have you tried?

This is nice dish ...
Braised vegetables with falafel and yogurt sauce

Recipe by: Norma MacMillan

As a change from rice, pasta or couscous, try little falafel with a simple vegetable casserole. Made with canned chickpeas and baked rather than deep-fried, these falafel are quick and easy to prepare.
  Ready in 1 hour 30 mins

Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 garlic clove, crushed
500 g (1 lb 2 oz) onions, sliced
2 large yellow, red or orange peppers, seeded and sliced
250 g (8½ oz) courgettes
300 ml (10 fl oz) vegetable stock, preferably home-made light or rich
340 g (12 oz) cherry tomatoes, halved
salt and pepper
fresh mint sprigs to garnish
Falafel
2 cans chickpeas, about 400 g each, drained and rinsed
8 spring onions, chopped
6 tbsp chopped parsley
2 tbsp chopped fresh coriander
2 tbsp ground coriander
Yogurt sauce
½ cucumber, grated
85 g (3 oz) watercress leaves, finely shredded
85 g (3 oz) rocket, finely shredded
3 tbsp chopped fresh mint
grated zest of 1 lime
200 g (7 oz) plain low-fat yogurt

Preparation method
Prep: 30 mins     | Cook: 1 hour
1. Brush a shallow baking dish or tin with a little oil. Put the chickpeas in a bowl and use a potato masher to mash them, then mix in the spring onions, parsley, fresh and ground coriander, and seasoning to taste. Alternatively, mix the ingredients in a food processor. With your hands, shape the mixture into 24 balls slightly larger than walnuts, placing them in the greased dish or tin. Set aside.

2. Preheat the oven to 200ºC (400ºF, gas mark 6). Heat the oil in a flameproof casserole. Add the garlic, onions and peppers. Stir well, then cover and cook gently, stirring frequently, for 15 minutes or until the vegetables are soft but not browned.

3. Stir in the courgettes and stock. Bring to the boil, then cover the casserole and transfer it to the oven. Place the falafel in the oven at the same time. Cook for 20 minutes.

4. Add the tomatoes to the casserole and stir. Cover and return it to the oven. Use a spoon and fork to turn the falafel, taking care not to break them. Cook the casserole and falafel for a further 20 minutes or until the vegetables are tender and the falafel are crisp and lightly browned.

5. Meanwhile, to make the yogurt sauce, squeeze the cucumber in handfuls to remove excess moisture. Put it into a bowl. Stir in the watercress, rocket, mint, lime zest and yogurt. Add seasoning to taste and transfer to a serving dish. Cover and chill until ready to serve.

6. Transfer the falafel to a serving dish. Taste the casserole for seasoning, garnish with mint sprigs and serve with the falafel and yogurt sauce.

I am going to be making this for Christmas dinner:

Coriander-Rubbed Duck Breasts with Glazed Oranges

For the spice rub:
1 tsp ground coriander
1 tsp salt
½ tsp ground pepper
grated zest of one orange
4 boneless duck breast halves, ¾ lb each

2 Tbs finely chopped shallot
4 large seedless oranges, peeled with a knife and sliced into rounds
3 Tbs orange liqueur or orange juice
2 tsp red wine vinegar
1 tsp chopped fresh thyme
salt and ground pepper
2 cups wild rice

preheat oven to 400 F
combine coriander, salt, pepper and orange zest
Use a sharp knife to score duck skin in crosshatch pattern, rub spice mixture all over breasts
Place duck, skin side down in cold, nonstick fry pan w/oven proof handles. Place over medium heat and cook until skin is golden brown about 10 min draining pan of fat as it accumulates. Turn breasts over and immediately place in oven. Roast until med rare. Remove and cover with foil
Pour off all but 1 Tbs of fat, place over med heat, add shallot, cook till softened. Add oranges, liqueur, vinegar and thyme. Cook, turning oranges until heated through and liquid evaporates, about 2 min. Season w/salt and pepper
Slice duck on diagonal, transfer to plate and top with oranges. Serve with wild rice

The RiverCat^-^ wrote:

Can you tell me what that is, as I have never seen that before. I didn't know our Rocket was something edible

Cat ^-^  Rick is kind of correct - but the correct (French) spelling is 'Roquette' - and can be quite expensive to buy, rather than your regular salad leaves. I love it.

Any cooking tips i can pass on - send me a PM