Mix the chopped fresh coriander, olive oil and sesame seeds in a large bowl and season to taste. Add the beef and peppers and toss to coat. Cover and refrigerate for up to 1 hour.
To make the dressing, mix all the ingredients together and season to taste. Set aside.
Preheat the grill or BBQ to a hot setting. If using the grill, line a baking tray with tin foil.
Thread a piece of beef onto a skewer followed by a piece of pepper and so on until the skewer is full.
Place the beef skewers on the lined tray and grill for 15 minutes, or place them straight on the BBQ and cook for the same amount of time, turning often. Drizzle with the dressing and serve.
1large onion (about 3/4pound), cut into medium dice
1/2teaspoonsalt
2poundscarrots, peeled and cut into 1/2–inchrounds
5cupsstock
1/4cuprolled oats
Lemon juice, to taste
Ginger juice, to taste
Ground cumin, to taste
DIRECTIONS
In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
Craving for a crispy and delicious appetizer? Then these sumptuous chicken nuggets are perfect for you. If you happen to be a chicken lover or your guests are coming over on short notice, then this easy and quick chicken recipe should be your go-to option. You can serve these bite-sized delights in house parties too.
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil(720 mL)
lime wedge, for serving
Preparation
In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don’t dry out.
In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
These ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they’re just as flavorful as the deep fried variety but with way less calories!
INGREDIENTS
4mediumRusset potatoesscrubbed and cut into eighths
1/4cupolive oil
1teaspoononion powder
1teaspoongarlic powder
1teaspoonsmoked paprika
2teaspoonssalt
1/2teaspoonpepper
1/3cupfinely grated parmesan cheese
2tablespoonschopped fresh parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.
Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.