Innholdsfortegnelse for 2024-05-22 i Daily Voice

Ingredients 1kg beef mince (not lean, at least 20% fat) ½ small onion ½ red pepper 2 garlic cloves Few sprigs parsley 1 tsp jeera (cumin) 1 tsp sumac 1 tbsp orange pepper Method In a food processor, add the onion, pepper, garlic, parsley. Blend until fine and squeeze out the excess water. In a large bowl, add the mince, processed veg and spices, and mix until evenly, and well combined. Add a dash of oil to your hands, and press out and flatten your kebabs on kebab sticks. Rest the kebabs on a tray, gently press it flat with your fingers and freeze for at least a half an hour (this will hold the kebabs together nicely) Once you are ready, grill it in the oven on 180°C for…

Ingredients 1 baby red/purple cabbage 1-2 red onions thickly sliced 2 garlic cloves cut in quarters ½ cup white vinegar ½ cup water 1 bay leaf 2 teaspoon sugar ( or to taste) Black pepper to taste Pinch of salt Method Using a potato peeler, thinly slice the cabbage and cut the onion into thick slices. To a clean sterilised large jar, add the spices, cabbage and onion, top up with the vinegar. Using a spoon or knife, stir well until all the sugar is dissolved. Top up with the water and vinegar. Refrigerate and allow to pickle for at least an hour before serving as a side.…

Ingredients 500g chicken fillets cubed 1 teaspoon garlic flakes 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon sumac ½ teaspoon crushed chillies (or to taste) ½ teaspoon salt or to taste Pomegranate rubies, freshly chopped mint and lemon wedges for serving Method Cut the chicken fillets into thick cubes Season the chicken with the spices and mix well, ensuring all the chicken is well coated. Marinade and refrigerate for at least an hour or overnight. Add the chicken cubes on a sosaties stick and add a generous drizzle of olive oil Place the kebabs on a baking tray and grill on 180°C for 20-30 minutes Garnish with pomegranate seeds, freshly chopped mint and lemon wedges.…

Ingredients 2 tablespoons olive oil 1 onion 1 green chilli 2 garlic cloves 1 large carrot ½ teaspoon cumin 1 teaspoon turmeric 1 level teaspoon white pepper 1 level teaspoon smoked paprika 50g tomato paste 4 chicken stock cubes 6 cups water 1½ cups red lentils Method Rinse and soak the lentils in boiled water for at least a half an hour or overnight. In a food processor, chop the onion, chilli, garlic and carrot until fine and pulpy. In a large pot or an instant pot, braise the vegetables until golden brown. Add in the cumin, turmeric, white pepper, paprika and tomato paste. Mix until well combined. Add in the water, stock and lentils, and bring to a slow simmer for 30-40 minutes, stirring occasionally. Once the lentils are…

Ingredients 3 cups fine bulgur 4 cups boiling water 1x30g parsley finely chopped (stalks removed) 1x30g mint leaves finely chopped (stalks removed) 1 cucumber diced 1 punnet sweet baby plum tomatoes diced 2x50g tomato paste 2 tablespoons Turkish red pepper paste (optional) 5 tablespoons pomegranate molasses ½ cup olive oil juice of 2 lemons 1 heaped teaspoon fine cumin ½-1 teaspoon crushed chillies or 2 green chillies Salt, pepper to taste Method In a large bowl, soak the bulgur in boiling water and cover with a well sealable lid or cling wrap. Allow to rest for 15-20 minutes until it has doubled in size. Finely chop and dice the herbs and veg, or add to a food processor and mix until fine. In a large mixing bowl add the bulgur…