Post by Silly Yak on Jan 26, 2011 17:10:40 GMT
Akaras
Akaras are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.
4-6 Portions
Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
Cooking Time: 10 minutes
Akara:
· 250g black-eye beans
· 1 red chilli, finely chopped
· 1 onion small onion, chopped
· 150ml water
· maldon salt
· palm oil or vegetable oil for deep frying
Method:
Preparation: Pick over the black eye beans removing any bad ones. Soak the beans for 8 hours or overnight in cold water.
Drain the beans and rub them between the palms of your hands to remove the skins from the beans. Pour water over the beans and the skins will rise to the top, remove them and drain the beans thoroughly.
Heat the oil in a large saucepan, wok or deep fryer to 180°-190°C.
Place the beans with the chilies and onions in a food processor and puree them to a smooth paste. Place the mixture into a bowl and stir in the water gradually with a wooden spoon until you have a thick paste that falls easily from the spoon and is not to runny. Season the mixture with a little salt to taste.
Deep fry a tablespoon of the mixture at a time in the hot oil for 1-2 minutes on each side until they are golden. Drain the akara on kitchen paper and keep them warm until ready to serve.
www.foodiesite.com/recipes/2000-10/akara.jsp
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Parsnip Rosti
6 Portions
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Rosti
· 400g parsnip, parboiled with skin on (still firm)
· 200g potato, parboiled with skin on (still firm)
· 1 garlic clove crushed
· 1 tsp sage, finely chopped
· 1 tsp thyme leaves
· 2 tbsp olive oil
· maldon salt and freshly ground black pepper To Cook:
· 3-4 tbsp olive oil
Method:
Rosti: Peel the skin off the parsnip and potato and grate it coarsely. Place the parsnip, potato, sage, thyme, garlic and olive oil in a bowl and season . Mix them together well so that everything is well distributed. Make 6 rosti's by shaping them in oiled egg rings or pastry cutters.
To Cook: Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rosti's a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rosti's from the heat and repeat the process with the remaining rosti's Set them aside and keep warm until ready to serve.
www.foodiesite.com/recipes/2002- ... prosti.jsp
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Tower of Mediterranean Vegetables
This is a nice dish to prepare on the barbecue but it also works well when cooked in a grill pan. You can vary the grilled vegetables to your own taste and adding round slices of goats cheese or mozzarella in the layers makes a tasty addition.
6 Portions as starter
Preparation Time: 15-20 minutes
Cooking Time: 10-15 minutes
Mediterranean Vegetables
· 2 large aubergines
· 2 courgette's, yellow or green
· 2 red peppers
· 2 tbsp. olive oil
· 2 tbsp. pesto sauce
· 100g rocket leaves or lamb lettuce
Dressing
· 2 tbsp. extra virgin olive oil
· 1tbsp balsamic vinegar
· 2 tsp. Pesto To Serve
· 2 tomatoes diced
· 1 clove garlic crushed
· 1 red onion, finely diced
· 2 tbsp. mint leaves shredded
· 1 tbsp. extra virgin olive oil
· Juice from 1/4 lime
· Maldon salt and freshly ground pepper
Polenta Croutons:
· 12 polenta croutons (recipe below) or buy *
Method
Mediterranean Vegetables:
Cut aubergines into thick slices (you need 2 fairly uniform slices per person), Slice the courgette lengthwise, sprinkle with salt, leave to sweat for 30 minutes. Pat dry with paper towel.
Place the peppers on a hot barbecue or Grill or roast them (under very hot grill or in very hot oven) until skin is charred and blistered. Remove skin, cut flesh into strips and mix with a little olive oil.
Season the aubergines and courgette's and toss them in olive oil so that they are well coated but not drenched. Place them on a moderate barbecue or on a hot grill pan and cook for 4-6 minutes turning them half way through cooking time, the vegetables should be golden brown with distinctive grill marks.
Place a polenta crouton in the centre of each plate followed by a slice of aubergine. Then place half the courgette slices on the aubergines, followed by half the pepper strips, and a little pesto. Sprinkle rocket or lettuce over, then the dressing. Carefully repeat the layers and finish with a polenta crouton.
To Serve:
Mix the tomato the garlic, onion, mint, lime juice, oil and seasoning and sprinkle it around the edge of the dish and serve.
Polenta Croutons
· 200g polenta
· 4 tablespoons freshly grated sharp cheese
· 30g butter
· Olive oil for grilling
Method
Line a flat baking tin with non-stick baking parchment or olive oil. Cook the polenta according to packet instructions. When it is done, stir in the cheese, the butter, salt and pepper, making sure that it is adequately seasoned. While still hot, pour it out evenly to make a thin even layer. Leave to cool completely.
To finish the polenta, cut it with a round 3 inch-pastry/biscuit cutter. Brush with olive oil and char grill on a moderate barbecue or hot grill pan, creating a lattice pattern on both sides.
· Most supermarkets sell premade set polenta in vacuum sealed packets ......These are useful when you don't have the time to make the polenta yourself.
www.foodiesite.com/recipes/1999- ... eanveg.jsp
******************
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=106#ixzz1CA7LvbPT
Akaras are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.
4-6 Portions
Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
Cooking Time: 10 minutes
Akara:
· 250g black-eye beans
· 1 red chilli, finely chopped
· 1 onion small onion, chopped
· 150ml water
· maldon salt
· palm oil or vegetable oil for deep frying
Method:
Preparation: Pick over the black eye beans removing any bad ones. Soak the beans for 8 hours or overnight in cold water.
Drain the beans and rub them between the palms of your hands to remove the skins from the beans. Pour water over the beans and the skins will rise to the top, remove them and drain the beans thoroughly.
Heat the oil in a large saucepan, wok or deep fryer to 180°-190°C.
Place the beans with the chilies and onions in a food processor and puree them to a smooth paste. Place the mixture into a bowl and stir in the water gradually with a wooden spoon until you have a thick paste that falls easily from the spoon and is not to runny. Season the mixture with a little salt to taste.
Deep fry a tablespoon of the mixture at a time in the hot oil for 1-2 minutes on each side until they are golden. Drain the akara on kitchen paper and keep them warm until ready to serve.
www.foodiesite.com/recipes/2000-10/akara.jsp
*************
Parsnip Rosti
6 Portions
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Rosti
· 400g parsnip, parboiled with skin on (still firm)
· 200g potato, parboiled with skin on (still firm)
· 1 garlic clove crushed
· 1 tsp sage, finely chopped
· 1 tsp thyme leaves
· 2 tbsp olive oil
· maldon salt and freshly ground black pepper To Cook:
· 3-4 tbsp olive oil
Method:
Rosti: Peel the skin off the parsnip and potato and grate it coarsely. Place the parsnip, potato, sage, thyme, garlic and olive oil in a bowl and season . Mix them together well so that everything is well distributed. Make 6 rosti's by shaping them in oiled egg rings or pastry cutters.
To Cook: Place the oil in a large frying pan and place it over a moderate high heat, when the oil is hot carefully add the rosti's a couple at a time. Remove the egg ring and flatten them out slightly. Cook them for 2-3 minutes at a moderate heat on each side so that they are golden brown and crisp on the outside and cooked through. Remove the rosti's from the heat and repeat the process with the remaining rosti's Set them aside and keep warm until ready to serve.
www.foodiesite.com/recipes/2002- ... prosti.jsp
*******************
Tower of Mediterranean Vegetables
This is a nice dish to prepare on the barbecue but it also works well when cooked in a grill pan. You can vary the grilled vegetables to your own taste and adding round slices of goats cheese or mozzarella in the layers makes a tasty addition.
6 Portions as starter
Preparation Time: 15-20 minutes
Cooking Time: 10-15 minutes
Mediterranean Vegetables
· 2 large aubergines
· 2 courgette's, yellow or green
· 2 red peppers
· 2 tbsp. olive oil
· 2 tbsp. pesto sauce
· 100g rocket leaves or lamb lettuce
Dressing
· 2 tbsp. extra virgin olive oil
· 1tbsp balsamic vinegar
· 2 tsp. Pesto To Serve
· 2 tomatoes diced
· 1 clove garlic crushed
· 1 red onion, finely diced
· 2 tbsp. mint leaves shredded
· 1 tbsp. extra virgin olive oil
· Juice from 1/4 lime
· Maldon salt and freshly ground pepper
Polenta Croutons:
· 12 polenta croutons (recipe below) or buy *
Method
Mediterranean Vegetables:
Cut aubergines into thick slices (you need 2 fairly uniform slices per person), Slice the courgette lengthwise, sprinkle with salt, leave to sweat for 30 minutes. Pat dry with paper towel.
Place the peppers on a hot barbecue or Grill or roast them (under very hot grill or in very hot oven) until skin is charred and blistered. Remove skin, cut flesh into strips and mix with a little olive oil.
Season the aubergines and courgette's and toss them in olive oil so that they are well coated but not drenched. Place them on a moderate barbecue or on a hot grill pan and cook for 4-6 minutes turning them half way through cooking time, the vegetables should be golden brown with distinctive grill marks.
Place a polenta crouton in the centre of each plate followed by a slice of aubergine. Then place half the courgette slices on the aubergines, followed by half the pepper strips, and a little pesto. Sprinkle rocket or lettuce over, then the dressing. Carefully repeat the layers and finish with a polenta crouton.
To Serve:
Mix the tomato the garlic, onion, mint, lime juice, oil and seasoning and sprinkle it around the edge of the dish and serve.
Polenta Croutons
· 200g polenta
· 4 tablespoons freshly grated sharp cheese
· 30g butter
· Olive oil for grilling
Method
Line a flat baking tin with non-stick baking parchment or olive oil. Cook the polenta according to packet instructions. When it is done, stir in the cheese, the butter, salt and pepper, making sure that it is adequately seasoned. While still hot, pour it out evenly to make a thin even layer. Leave to cool completely.
To finish the polenta, cut it with a round 3 inch-pastry/biscuit cutter. Brush with olive oil and char grill on a moderate barbecue or hot grill pan, creating a lattice pattern on both sides.
· Most supermarkets sell premade set polenta in vacuum sealed packets ......These are useful when you don't have the time to make the polenta yourself.
www.foodiesite.com/recipes/1999- ... eanveg.jsp
******************
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=106#ixzz1CA7LvbPT