These are the traditional kebabs from South Asian cuisine and are
generally known as Shami Kebabs. They are also made from beef and fish
with the same method. These chicken kebabs take a little more time as
compare to other kebabs but are very tasty and can be used in making
burgers and sandwiches. You can make as much kebabs as you want and
freeze it for months and fry whenever you want. You can easily prepare
30 chicken kebabs from this recipe in just 60 minutes.Ingredients:1
chicken breast100 gm gram lentils (chana daal) 15-20 dry red chili2
tbspn cumin seeds1 tbspn coriander seeds1 tbspn black pepper powder1/2
cup coriander leaves chopped1/2 cup mint leaves chopped8-10 green
chilies chopped2 medium size onion finely chopped1 egg1 tbspn hot mix
spice powder (garam masala)Salt as requiredOil for shallow
fryingprocedure:1. In a deep sauce pan, boil gram lentils in water
with red chili, cumin seeds, coriander leaves and salt. The quantity
of water should enough to cover all the lentils. Boil the lentils for
20-30 minutes until they would become soft.2. After that add chicken
breast in the boiled lentils and add 1-2 cup of water if required
(when all the previous water has been dried) and let it cook until
chicken become tender and soft.3. Now switch off the flame and let it
cool for 5 minutes so that all the steam escape out, then in a chopper
put the mixture and chop so that the chicken and lentils would mix
together with the spices. Don't chop them too much otherwise you
kebabs would break after frying.4. Take out the chopped mixture in a
wide mixing bowl, now its time to add the remaining herbs and spices
i.e. Coriander and mint leaves, green chilies, black pepper, hot mix
spice and egg. Mix all of them together to make smooth dough of
kebab.5. Now take small piece from the mixture and first make a ball
just like meat ball and then press it by using your palm and make flat
circular kebab. Similarly, make rest of the kebabs.6. Take a frying
pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan
and fry till they become brown in color from both sides. If the kebabs
are too soft to handle while frying then coat them in egg before
frying.Serving:Delicious chicken kebab is ready to serve with paratha
or you can also use in bun to make burger.
Monday, February 28, 2011
Thursday, February 24, 2011
Ocala dining for kebabs
You can always find a good restaurant in Ocala, Florida. The Ocala
Restaurant Dining facilities will offer everything that suits you.
Chinese, Thai, Indian, Japanese, Latin American, you name it!There are
two main areas where you can find good Ocala food. Austin Street and
Metropolitan Avenue where there are a lot many restaurants. Here you
can either experiment with Thai cuisine or try your hand at Oriental
food at the Thai Bistro. For those on the lookout for fast food,
Nick's is the place to go. Along with delicious pizza, you can also
enjoy the best service. The place is well known for its friendly and
smart staff. Tea aficionados Bialy's is the place to go! You can try
out a number of Thai tea's here.If kebabs are your poison, then Pahal
Zan serves finger-licking Israeli salads and kebabs. It is situated
near the LIRR station in Ocala. For those who desire royal breakfast;
American style with lots of fries and burgers visit American Mother's.
You can later have your fill of draught beer at one of the popular
bars in Ocala such as the Steakhouse. If you want to cover up on the
lost time with your family, try out the Irish Cottage Restaurant and
Pub. This place is highly recommended among all the Ocala dining
options. Party hoppers to have something in store for them; Bartini's
is the place to be for an exciting night out with friends and
family!Ocala is one place where the world's cuisines come together.
Even South Asian Food is available at Samarkand and Amrit's Palace
which is known for its authentic and Spicy Indian food. Even Bay Leaf
is an option for good Asian varieties in Ocala. Both of these
restaurants are situated at the Southwest College Road.Another option
for you is the Sky Asian Fusion in the Holiday Inn Hotel. This place
is by far the best in the list and is known for its sheer elegance and
ambience. It covers delicacies from all over Asia and you can go there
for any occasion. Be it a friend's night out or a romantic dinner with
your sweetheart.
Restaurant Dining facilities will offer everything that suits you.
Chinese, Thai, Indian, Japanese, Latin American, you name it!There are
two main areas where you can find good Ocala food. Austin Street and
Metropolitan Avenue where there are a lot many restaurants. Here you
can either experiment with Thai cuisine or try your hand at Oriental
food at the Thai Bistro. For those on the lookout for fast food,
Nick's is the place to go. Along with delicious pizza, you can also
enjoy the best service. The place is well known for its friendly and
smart staff. Tea aficionados Bialy's is the place to go! You can try
out a number of Thai tea's here.If kebabs are your poison, then Pahal
Zan serves finger-licking Israeli salads and kebabs. It is situated
near the LIRR station in Ocala. For those who desire royal breakfast;
American style with lots of fries and burgers visit American Mother's.
You can later have your fill of draught beer at one of the popular
bars in Ocala such as the Steakhouse. If you want to cover up on the
lost time with your family, try out the Irish Cottage Restaurant and
Pub. This place is highly recommended among all the Ocala dining
options. Party hoppers to have something in store for them; Bartini's
is the place to be for an exciting night out with friends and
family!Ocala is one place where the world's cuisines come together.
Even South Asian Food is available at Samarkand and Amrit's Palace
which is known for its authentic and Spicy Indian food. Even Bay Leaf
is an option for good Asian varieties in Ocala. Both of these
restaurants are situated at the Southwest College Road.Another option
for you is the Sky Asian Fusion in the Holiday Inn Hotel. This place
is by far the best in the list and is known for its sheer elegance and
ambience. It covers delicacies from all over Asia and you can go there
for any occasion. Be it a friend's night out or a romantic dinner with
your sweetheart.
Wednesday, February 23, 2011
A Few Yummy Kebab Recipes From A Leading Supermarket Chain
Most supermarkets in the UK are an amazing resource for recipes. Free
magazines that can be picked up in-store, recipe cards and websites
make the collection of an amazing quantity of recipes easy for anyone.
Here is a selection of a small number of recipes from the website of
the UK supermarket chain, Sainsbury's.Cheesy Mushroom Kebabs 175 g
brie or camembert cheese, at room temperature (6oz) 1 small green
pepper, de-seeded and finely diced salt and freshly ground black
pepper 24 cups mushrooms 8 cherry tomatoes 1 Tbs clear honey 25 g
butter, (1oz)1. Mash together the cheese, green pepper and seasoning
to taste.2. Use the mixture to sandwich the mushrooms together in
pairs.3. Thread 3 pairs of mushrooms onto a skewer with a cherry
tomato between each pair. Repeat with remaining ingredients.4. Melt
the honey and butter and brush the glaze over the kebabs.5. Place on a
sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.6. Serve immediately with the glaze and melted cheese
spooned over the top. Serve with warm crusty bread.Mediterranean
Kebabs FOR THE KEBABS 1 aubergine, cut into cubes 2 Tbs salt 500 g
neck fillet of lamb, cut into cubes (1lb) 1 g pac Haloumi 1 g pac
cherry tomatoes FOR THE MARINADE 3 Tbs balsamic vinegar 1 shallot,
finely chopped 1 Tbs clear honey 150 ml Greek olive oil, ( 1/4 pint)1.
To make the kebabs; sprinkle the aubergine with the salt and leave for
20minutes, before draining off the excess liquid and drying with
kitchen paper.2. Thread the cubes of meat, cheese, tomato and
aubergine on to skewers.3. For the marinade; place the vinegar,
shallot and honey into a liquidiser and blend until smooth, gradually
adding the olive oil.4. Brush half the marinade over the kebabs and
refrigerate for 30 minutes, occasionally basting with the marinade.5.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.6. Drizzle the remaining marinade
over an accompanying salad and lay the kebabs on top.Author Note:
These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.Spicy Fish Kebabs
500 g cod, (1lb) 2 Tbs fresh coriander, leaves and stalk 1 red chilli,
chopped 2 Tbs fish sauce 4 kaffir lime leaves 3 spring onions, roughly
chopped 1 tsp brown sugar 1 egg white salt and freshly ground black
pepper 40 g green beans, sliced thinly (1 1/2oz) 10 kaffir lime
leaves, soaked in water for 10 minutes 1 Tbs olive oil1. Place all the
ingredients, except the green beans in a food processor.2. Mix until
well combined, about 1-2 minutes.3. Stir in the beans.4. Form the
mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer,
with a lime leaf in between.5. Brush with olive oil.6. Place under a
hot grill and grill for 3-4 minutes on each side, until cooked
through.7. Serve with a crisp salad, and a spicy dipping sauce.8.
Notes To prevent the skewers from burning under the grill, soak for
10-15 minutes in cold water.Author Note: These spicy fish kebabs are a
variation on the classicfishcakesand equally tasty.Bon Appetit from
The UK Recipe Archive!!!!!!!!
magazines that can be picked up in-store, recipe cards and websites
make the collection of an amazing quantity of recipes easy for anyone.
Here is a selection of a small number of recipes from the website of
the UK supermarket chain, Sainsbury's.Cheesy Mushroom Kebabs 175 g
brie or camembert cheese, at room temperature (6oz) 1 small green
pepper, de-seeded and finely diced salt and freshly ground black
pepper 24 cups mushrooms 8 cherry tomatoes 1 Tbs clear honey 25 g
butter, (1oz)1. Mash together the cheese, green pepper and seasoning
to taste.2. Use the mixture to sandwich the mushrooms together in
pairs.3. Thread 3 pairs of mushrooms onto a skewer with a cherry
tomato between each pair. Repeat with remaining ingredients.4. Melt
the honey and butter and brush the glaze over the kebabs.5. Place on a
sheet of foil under a preheated moderate grill for 5-6 minutes,
turning once.6. Serve immediately with the glaze and melted cheese
spooned over the top. Serve with warm crusty bread.Mediterranean
Kebabs FOR THE KEBABS 1 aubergine, cut into cubes 2 Tbs salt 500 g
neck fillet of lamb, cut into cubes (1lb) 1 g pac Haloumi 1 g pac
cherry tomatoes FOR THE MARINADE 3 Tbs balsamic vinegar 1 shallot,
finely chopped 1 Tbs clear honey 150 ml Greek olive oil, ( 1/4 pint)1.
To make the kebabs; sprinkle the aubergine with the salt and leave for
20minutes, before draining off the excess liquid and drying with
kitchen paper.2. Thread the cubes of meat, cheese, tomato and
aubergine on to skewers.3. For the marinade; place the vinegar,
shallot and honey into a liquidiser and blend until smooth, gradually
adding the olive oil.4. Brush half the marinade over the kebabs and
refrigerate for 30 minutes, occasionally basting with the marinade.5.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.6. Drizzle the remaining marinade
over an accompanying salad and lay the kebabs on top.Author Note:
These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.Spicy Fish Kebabs
500 g cod, (1lb) 2 Tbs fresh coriander, leaves and stalk 1 red chilli,
chopped 2 Tbs fish sauce 4 kaffir lime leaves 3 spring onions, roughly
chopped 1 tsp brown sugar 1 egg white salt and freshly ground black
pepper 40 g green beans, sliced thinly (1 1/2oz) 10 kaffir lime
leaves, soaked in water for 10 minutes 1 Tbs olive oil1. Place all the
ingredients, except the green beans in a food processor.2. Mix until
well combined, about 1-2 minutes.3. Stir in the beans.4. Form the
mixture into 25g (1oz) balls. Thread 2 balls onto each wooden skewer,
with a lime leaf in between.5. Brush with olive oil.6. Place under a
hot grill and grill for 3-4 minutes on each side, until cooked
through.7. Serve with a crisp salad, and a spicy dipping sauce.8.
Notes To prevent the skewers from burning under the grill, soak for
10-15 minutes in cold water.Author Note: These spicy fish kebabs are a
variation on the classicfishcakesand equally tasty.Bon Appetit from
The UK Recipe Archive!!!!!!!!
Tuesday, February 22, 2011
Traditional Barbecue Recipes
In cookery terms there's nothing quite like a barbecue. It's a
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.
combination of the cooking method and the atmosphere that makes
barbecuing into something special. After all there's nothing quite
like eating outdoors, especially if you have company and the smell of
cooking foods pervades the air.Barbecuing must also represent one of
the oldest methods of cookery. After all, to barbecue meats and many
starchy roots or tubers all you need to do is to put them directly on
the fire. It may not be elegant, but it's undoubtedly how humans first
learnt to cook. Later, meat was probably cut up and speared on sticks
which were then placed on the fire.However, it was only with the
advent of metals that grilling as we know it evolved. After all, when
you have metal you can place a grid over the fire and the place the
foods to be cooked on this grill. The barbecue was born!Of course, the
most well known barbecue recipe is for the kebab and the recipe below
is for a classic Turkish shish kebab, the traditional home of the
dish:Turkish Shish kebabingredients:500g lamb, cut into 4cm cubesfor
the Marinade:50ml milk3 tbsp extra-vrigin olive oil1 small onion,
gratedSalt and black pepper, to taste3 tomatoes, halved3 Cubanelle (or
Anaheim) pepers, halved and de-seeded1 onion, peeled and cut into 8
wedgesmethod:Combine all the marinade ingredients in a bowl and whisk
to combine thoroughly. Lay the lamb pieces in a shallow dish and pour
the marinade over the top. Turn the lamb to ensure even coating then
cover and set aside in the refrigerator to marinate for at least 1
hour. In the meantime soak your skewers in a bowl of water to prevent
them from burning whilst cooking.When the lamb has marinated to your
liking thread the cubes onto the skewer (two skewers, typically, equal
a single portion) then place the skewers on your pre-heated barbecue
along with the tomato halves, pepper halves and onion wedges. Turn the
skewers at regular intervals to ensure even cooking and cook for about
10 to 12 minutes (turn the vegetables half way through as well).Serve
on a bed of rice, garnished with the vegetables.The other classic
recipe is for barbecued baby black ribs and the following recipe comes
from Britain.Barbecued Back ribsingredients:2 baby back ribs cut in
half300ml tomato ketchup3cm length ginger, grated200ml soy sauce2 tsp
rosemary, finely chopped2 tsp ground star anise5 tbsp runny honey4
garlic cloves, grated5 tbsp dry sherry (or sake)Whisk together the
barbecue sauce ingredients in a bowl then pour over the ribs and lave
in the refrigerator to marinate over night. Place the ribs in a
saucepan, add the marinade then add just enough water to cover the
ribs. Bring to a boil then reduce to a simmer and cook for 1 hour,
covered.When the hour is up transfer the ribs to a hot barbecue and
cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so
brush the ribs with the reduced barbecue sauce. Continue cooking until
the ribs are nicely caramelized and completely covered in the barbecue
sauce.
Monday, February 21, 2011
Creative Barbecue Recipes For Your Gas BBQ or Charcoal Barbecue
3 innovative barbeque quality recipesCompiled by Peter StevensonBored
stiff of the bangers, hamburgers, bread buns and ale that you seem to
usually purchase for the bbq? We now have enclosed a few bbq recipes
which will have your friends and relatives salivating at the mouth and
talking about your talent everywhere. It is time for you to roll out
the red-colored carpet on your gas bbq menu.Marinaded spatchcock
poussinIngredientsFour poussin (spatchcocked)For the marinade:One
bottle of ale (bitter)Two tablespoons of essential olive oilOne
tablespoons of Dijon mustardThree tablespoons of clear honeyOne
tablespoons of paprikaFour cloves garlic, smashedTwo tablespoons of
finely cut fresh ginger1/2 teaspoon freshly ground black pepperFor the
marinade:Three tablespoons of tomato ketchupOne teaspoon soft dark
brown sugarOne teaspoon cornflourPoussin is a expression used to
describe a chicken below twenty-eight days old and weighing under
750g. Available these days in several grocery stores, it isn't as
costly as you think, and also the flavor delivered in this recipe is
actually worth the work. Nevertheless, you could make use of a small
chicken instead if you feel more comfortable. To be able to cook it on
a bbq, the actual backbone must be removed and also the chicken
squashed - a procedure referred to as spatchcock. Get a butchers to do
it if you're able to but otherwise follow the fast tips under and you
will be on the way.1) Spatchcock:Put the bird breast down. Using a set
of scissors, cut along one side of the backbone completely from the
neck towards the bottom, cutting through the ribs while you proceed.
Replicate with the other side of the backbone.Take away the backbone
and flip the chicken over. Push firmly using the heel of your hand to
crack the bones and flatten the chicken out evenly.To prevent the meat
contracting throughout cooking, make use of 2 kebab sticks in order to
skewer through each breast on one side into the thigh on the other
side in a criss-cross diagonal style2) Marinade:Whisk the marinade
elements together inside a big dish and add the spatchcocked poussin.
Cover with clingfilm and marinade in the refrigerator for four hours
or even ideally overnight. An hour or so prior to cooking, remove the
poussins and any leftover marinade into a skillet and bring to the
boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to
thicken it to sauce consistency.3) Cook:Once the bbq is actually hot,
put the poussins on the barbeque grill and cook for about twenty
minutes depending on size, turning and basting with the marinade each
and every 3-4 mins. The chicken is ready when the juices run clear
following pricking with a chef's knife.Monkfish, rosemary and cherry
tomato skewersIngredients (for eight skewers)250g Monkfish cut in to
sixteen cubesFew slices of Parma ham shred in to piecesFive
tablespoons of olive oilThree cloves of garlic, peeled and choppedNine
rosemary sprigs200g cherry tomatoes1) Lightly heat the oil, garlic and
one rosemary sprig in a skillet till bubbling. Take away the rosemary
and blitz the garlic oil with a hand mixer.2) Using the remaining
rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces
and cherry tomatoes per sprig, alternating as you go. Lay them in a
bowl and cover using the garlic oil for half an hour.3) To bbq, get
rid of any excess oil and cook for around one minute on each side,
till cooked through.Spiced Barbecue mushroom hamburgers
(Veggie)Ingredients (for eight hamburgers)Eight big field
mushroomsOlive oilTwo little red onions, finely cutTwo big garlic
cloves, crushedOne teaspoon ground cuminGood pinch ground
coriander180g baby spinachTwo red chillies, deseeded as well as finely
cutGrated zest of just one lemon120g feta, crumbledEight flatbreads
and Greek yogurt, in order to serve1) Heat a tbs of oil inside a
frying skillet and lightly fry the onions and garlic for five mins
till soft. Throw in the spices as well as cook for a additional two
mins more, after that transfer to a dish.2) Put the spinach inside a
colander and pour over boiling water from the kettle in order to wilt
it. Refresh under chilly water, squeeze dry, then roughly cut.3) Mix
the spinach, chillies, lemon zest and feta into the red onion mixture
and season to flavor.4) Clean the mushrooms generously with oil and
season with salt and pepper. Bbq all of them for five mins with the
stalk facing down. Remove from barbeque grill and place stalk side up,
and try to portion the actual filling up between them. Place back
stalk-up on the medium-hot part of the bbq for a additional ten
minutes till cooked through. The filling ought to be warm.5) Toast the
flatbreads on the bbq for one minute, remove, and put a mushroom
within. Spoon on the dollop of yogurt and serve
stiff of the bangers, hamburgers, bread buns and ale that you seem to
usually purchase for the bbq? We now have enclosed a few bbq recipes
which will have your friends and relatives salivating at the mouth and
talking about your talent everywhere. It is time for you to roll out
the red-colored carpet on your gas bbq menu.Marinaded spatchcock
poussinIngredientsFour poussin (spatchcocked)For the marinade:One
bottle of ale (bitter)Two tablespoons of essential olive oilOne
tablespoons of Dijon mustardThree tablespoons of clear honeyOne
tablespoons of paprikaFour cloves garlic, smashedTwo tablespoons of
finely cut fresh ginger1/2 teaspoon freshly ground black pepperFor the
marinade:Three tablespoons of tomato ketchupOne teaspoon soft dark
brown sugarOne teaspoon cornflourPoussin is a expression used to
describe a chicken below twenty-eight days old and weighing under
750g. Available these days in several grocery stores, it isn't as
costly as you think, and also the flavor delivered in this recipe is
actually worth the work. Nevertheless, you could make use of a small
chicken instead if you feel more comfortable. To be able to cook it on
a bbq, the actual backbone must be removed and also the chicken
squashed - a procedure referred to as spatchcock. Get a butchers to do
it if you're able to but otherwise follow the fast tips under and you
will be on the way.1) Spatchcock:Put the bird breast down. Using a set
of scissors, cut along one side of the backbone completely from the
neck towards the bottom, cutting through the ribs while you proceed.
Replicate with the other side of the backbone.Take away the backbone
and flip the chicken over. Push firmly using the heel of your hand to
crack the bones and flatten the chicken out evenly.To prevent the meat
contracting throughout cooking, make use of 2 kebab sticks in order to
skewer through each breast on one side into the thigh on the other
side in a criss-cross diagonal style2) Marinade:Whisk the marinade
elements together inside a big dish and add the spatchcocked poussin.
Cover with clingfilm and marinade in the refrigerator for four hours
or even ideally overnight. An hour or so prior to cooking, remove the
poussins and any leftover marinade into a skillet and bring to the
boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to
thicken it to sauce consistency.3) Cook:Once the bbq is actually hot,
put the poussins on the barbeque grill and cook for about twenty
minutes depending on size, turning and basting with the marinade each
and every 3-4 mins. The chicken is ready when the juices run clear
following pricking with a chef's knife.Monkfish, rosemary and cherry
tomato skewersIngredients (for eight skewers)250g Monkfish cut in to
sixteen cubesFew slices of Parma ham shred in to piecesFive
tablespoons of olive oilThree cloves of garlic, peeled and choppedNine
rosemary sprigs200g cherry tomatoes1) Lightly heat the oil, garlic and
one rosemary sprig in a skillet till bubbling. Take away the rosemary
and blitz the garlic oil with a hand mixer.2) Using the remaining
rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces
and cherry tomatoes per sprig, alternating as you go. Lay them in a
bowl and cover using the garlic oil for half an hour.3) To bbq, get
rid of any excess oil and cook for around one minute on each side,
till cooked through.Spiced Barbecue mushroom hamburgers
(Veggie)Ingredients (for eight hamburgers)Eight big field
mushroomsOlive oilTwo little red onions, finely cutTwo big garlic
cloves, crushedOne teaspoon ground cuminGood pinch ground
coriander180g baby spinachTwo red chillies, deseeded as well as finely
cutGrated zest of just one lemon120g feta, crumbledEight flatbreads
and Greek yogurt, in order to serve1) Heat a tbs of oil inside a
frying skillet and lightly fry the onions and garlic for five mins
till soft. Throw in the spices as well as cook for a additional two
mins more, after that transfer to a dish.2) Put the spinach inside a
colander and pour over boiling water from the kettle in order to wilt
it. Refresh under chilly water, squeeze dry, then roughly cut.3) Mix
the spinach, chillies, lemon zest and feta into the red onion mixture
and season to flavor.4) Clean the mushrooms generously with oil and
season with salt and pepper. Bbq all of them for five mins with the
stalk facing down. Remove from barbeque grill and place stalk side up,
and try to portion the actual filling up between them. Place back
stalk-up on the medium-hot part of the bbq for a additional ten
minutes till cooked through. The filling ought to be warm.5) Toast the
flatbreads on the bbq for one minute, remove, and put a mushroom
within. Spoon on the dollop of yogurt and serve
Sunday, February 20, 2011
Simple Chicken Kabob Recipes
You call it kebob, I call it kebab, let's eat the whole thing off. A
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.
Saturday, February 19, 2011
The Regional 'Food Kitchens' of Turkey - Spicy-Hot Adana Kebab
The international community may believe that Turkish food has a single
national 'character'. And the ever-polite home-grown Turk might even
defer to that judgment, in public. But in private, he/she acknowledges
at least thirty-eight distinctive, regional varieties of native food
-- referring to them as mutfaklar (kitchens). These distinctive
'kitchens' represent the Turkish mainland provinces of Adana, Agri,
Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur,
Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari,
Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras,
Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop,
Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.Let's have a brief
look at them one at a time, shall we...?The Turkish 'Food Kitchen' of
adanathis southern Mediterranean coastal province is not just famous
for its 'food kitchen', of course. It's also notable as one of
Turkey's more prosperous regions -- deriving its wealth naturally from
the agricultural produce of the Çukurova Plain. And, its
namesake capital is Turkey's fourth largest city, at just over a
million in population.Nestled neatly on the banks of the Seyhan River,
Adana is surrounded by gardens and citrus groves -- that give it a
relaxed country in the city feeling. An ancient legend says that
Adanos, son of the god Uranus, founded it originally. But another
(more 'historically verifiable') source identifies it with the Hittite
king Asitawadda, sometime around 1000 BC. And if you doubt such an
early origin, there's always the stone bridge south of the main
boulevard that was built over the Seyhan River during the reign of the
Emperor Hadrian (117-138 AD) -- which is still in use.Much more
recently, Adana province has been host to the NATO air-base at
İncirlik -- which began appearing so frequently in the news
during the 1st and 2nd wars in Iraq.adrian, a true stoic, once
advised, check impulse, suppress appetite. But that idea gets short
shrift in the modern-day Adana 'food kitchen' -- which feeds its
populace generously on meat, grain, and milk-based products. On the
one hand, that means plenty of beef, chicken, and bulgur wheat dishes.
On the other, it means lots of yogurt, ayran, cheese, and milk
itself.The people of this region have a passion for spicy hot food. By
far its best-known dish is the namesake Adana Kebab -- a spicy hot,
grilled meat specialty. And when the cooking of it begins, guests
gather round the Mangal (BBQ) grill to engage in pleasant
conversation.[Click following to access an illustrated HTML-version of
The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious
recipe for Adana Kebab.]Next: The Turkish 'Food Kitchen' of Izmir
national 'character'. And the ever-polite home-grown Turk might even
defer to that judgment, in public. But in private, he/she acknowledges
at least thirty-eight distinctive, regional varieties of native food
-- referring to them as mutfaklar (kitchens). These distinctive
'kitchens' represent the Turkish mainland provinces of Adana, Agri,
Amasya, Antakya (Hatay), Antep, Artvin, Bingöl, Bolu, Burdur,
Bursa, Çorum, Diyarbakir, Elazig, Erzincan, Erzurum, Hakkari,
Istanbul, Izmir, Kars, Kirklareli, Kirsehir, Konya, Malatya, Maras,
Mersin (Içel), Mugla, Mus, Ordu, Sakarya, Samsun, Sivas, Sinop,
Tokat, Trabzon, Tunceli, Urfa, Usak, and Yozgat.Let's have a brief
look at them one at a time, shall we...?The Turkish 'Food Kitchen' of
adanathis southern Mediterranean coastal province is not just famous
for its 'food kitchen', of course. It's also notable as one of
Turkey's more prosperous regions -- deriving its wealth naturally from
the agricultural produce of the Çukurova Plain. And, its
namesake capital is Turkey's fourth largest city, at just over a
million in population.Nestled neatly on the banks of the Seyhan River,
Adana is surrounded by gardens and citrus groves -- that give it a
relaxed country in the city feeling. An ancient legend says that
Adanos, son of the god Uranus, founded it originally. But another
(more 'historically verifiable') source identifies it with the Hittite
king Asitawadda, sometime around 1000 BC. And if you doubt such an
early origin, there's always the stone bridge south of the main
boulevard that was built over the Seyhan River during the reign of the
Emperor Hadrian (117-138 AD) -- which is still in use.Much more
recently, Adana province has been host to the NATO air-base at
İncirlik -- which began appearing so frequently in the news
during the 1st and 2nd wars in Iraq.adrian, a true stoic, once
advised, check impulse, suppress appetite. But that idea gets short
shrift in the modern-day Adana 'food kitchen' -- which feeds its
populace generously on meat, grain, and milk-based products. On the
one hand, that means plenty of beef, chicken, and bulgur wheat dishes.
On the other, it means lots of yogurt, ayran, cheese, and milk
itself.The people of this region have a passion for spicy hot food. By
far its best-known dish is the namesake Adana Kebab -- a spicy hot,
grilled meat specialty. And when the cooking of it begins, guests
gather round the Mangal (BBQ) grill to engage in pleasant
conversation.[Click following to access an illustrated HTML-version of
The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious
recipe for Adana Kebab.]Next: The Turkish 'Food Kitchen' of Izmir
Friday, February 18, 2011
BBQ Herbed Lamb Kabobs with Toasted Couscous
Ingredientsfor the marinade 6 tablespoons extra-virgin olive oil 2
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.
tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon
minced garlic 1/2 teaspoon chopped fresh mint 1/2 teaspoon salt
Freshly ground black pepper 1 red or yellow bell pepper, quartered,
cored, and seeded 1/2 pound baby zucchini, trimmed and halved
lengthwise 1 pound asparagus 1 boneless leg of lamb, about 2 pounds
Kosher saltfor the couscous 1 tablespoon extra-virgin olive oil 1/2
teaspoon minced garlic 1 cup couscous 1/2 teaspoon salt 1/4 cup
toasted pine nutspreparationto make the marinade: In a small bowl
whisk together the marinade ingredients along with pepper to
taste.Arrange the vegetables on a plate and brush all sides with some
of the marinade. Cover with plastic wrap and refrigerate until ready
to grill.Trim the leg of lamb of any excess fat and cut into 1-1/2
inch pieces. Place the lamb pieces in a large, resealable plastic bag
and pour in the remaining marinade. Press the air out of the bag and
seal tightly. Turn the bag several times to distribute the marinade,
place the bag in a bowl, and refrigerate for 2 to 8 hours, turning
occasionally.To make the couscous: In a medium saucepan over low heat
warm the oil and cook the garlic until it sizzles. Stir in the
couscous. Cook, stirring over low heat until the couscous begins to
turn golden, about 5 minutes. Add 1-3/4 cup of water and the salt and
heat to boiling. Stir once. Remove from the heat and let stand,
covered, 10 minutes or until all the liquid is absorbed. Sprinkle with
the pine nuts.Remove the lamb pieces from the bag and discard the
marinade. Thread the lamb pieces on skewers. Grill the skewers and
vegetables over Direct Medium heat until the meat is medium rare and
the vegetables are cooked through, about 8 minutes, turning once
halfway through grilling time. Serve the lamb kebabs warm with the
toasted couscous and vegetables.
Thursday, February 17, 2011
Is Turkish food healthy or just fast food
Turkey enjoys a Mediterranean diet, which is known to be healthier
than the North European, American and Western diets. This is due to
higher use of fresh fruits, vegetables, legumes, grains, nuts and
olive oil.With a growing interest in healthy food in Australia,
Turkish cuisine has the answers. Due to Turkey's geographical location
between Asia and Europe and it's history, Turkish food is a fusion of
Ottoman, Balkan, Greek, Jewish, Armenian and Central Asian cuisines.
With so many influences, the healthy choices are much greater than the
doner kebab in Turkish bread served with hummus.Due to the use of
olive oil rather than animal fats and fresh fruit and vegetables in
place of convenient processed foods, the Turkish population do have a
lower heart attack rate than its northern European neighbours.Turkish
cuisine consists of a lot of grilling and BBQ. With an abundance of
fresh seafood and a variety of chicken, lamb or beef and lots of
salads, Turkish food is very suited to the Australian lifestyle and
climate.A typical breakfast, lunch and dinner of the Turkish
Mediterranean diet would look like:Turkish breakfast € Breakfast is
the most important meal of the day. Turks start their day with some
toasted Turkish bread, fresh cut tomato, cucumber, olives, sujuk (a
spicy beef sausage), a boiled egg and fresh fruits such as
watermelon.Turkish lunches and dinners € There is little difference
between a Turkish lunch and dinner. Typically a Turk may eat a grilled
swordfish kebab with a salad for lunch and then have grilled lamb
kofte and salad for dinnerTurkish dessert € Turkish dessert doesn't
have to be Baklava or any other pastry or cake. A healthy Turkish
dessert option is sutlac (rice pudding) and if made with low fat milk
is quite low in calories. More simply, a typical Turkish dessert is
watermelon and other fresh fruits served with Turkish coffee. Turkey
has fast become a popular holiday choice for Australians and as more
Australians learn and understand the health benefits of the Turkish
diet, Turkish food will become increasingly popular. Turkish Thyme
cooking school recently opened in Melbourne and is fast educating its
students on the secrets to a healthy Turkish kitchen through its 4
cooking classes. The cooking school is unique to others in the market
as its hands on, for small groups of two or couples only and uses
imported Turkish ingredients to ensure the healthy Turkish food
prepared, is authentic.There are 4 categories of cooking classes to
suit any interest, from Turkish desserts to vegetarian cooking classes
to Traditional Turkish food.This cooking school gives you an authentic
experience and allows its students to take home the Turkish food
cooked to share and educate friends and family.
than the North European, American and Western diets. This is due to
higher use of fresh fruits, vegetables, legumes, grains, nuts and
olive oil.With a growing interest in healthy food in Australia,
Turkish cuisine has the answers. Due to Turkey's geographical location
between Asia and Europe and it's history, Turkish food is a fusion of
Ottoman, Balkan, Greek, Jewish, Armenian and Central Asian cuisines.
With so many influences, the healthy choices are much greater than the
doner kebab in Turkish bread served with hummus.Due to the use of
olive oil rather than animal fats and fresh fruit and vegetables in
place of convenient processed foods, the Turkish population do have a
lower heart attack rate than its northern European neighbours.Turkish
cuisine consists of a lot of grilling and BBQ. With an abundance of
fresh seafood and a variety of chicken, lamb or beef and lots of
salads, Turkish food is very suited to the Australian lifestyle and
climate.A typical breakfast, lunch and dinner of the Turkish
Mediterranean diet would look like:Turkish breakfast € Breakfast is
the most important meal of the day. Turks start their day with some
toasted Turkish bread, fresh cut tomato, cucumber, olives, sujuk (a
spicy beef sausage), a boiled egg and fresh fruits such as
watermelon.Turkish lunches and dinners € There is little difference
between a Turkish lunch and dinner. Typically a Turk may eat a grilled
swordfish kebab with a salad for lunch and then have grilled lamb
kofte and salad for dinnerTurkish dessert € Turkish dessert doesn't
have to be Baklava or any other pastry or cake. A healthy Turkish
dessert option is sutlac (rice pudding) and if made with low fat milk
is quite low in calories. More simply, a typical Turkish dessert is
watermelon and other fresh fruits served with Turkish coffee. Turkey
has fast become a popular holiday choice for Australians and as more
Australians learn and understand the health benefits of the Turkish
diet, Turkish food will become increasingly popular. Turkish Thyme
cooking school recently opened in Melbourne and is fast educating its
students on the secrets to a healthy Turkish kitchen through its 4
cooking classes. The cooking school is unique to others in the market
as its hands on, for small groups of two or couples only and uses
imported Turkish ingredients to ensure the healthy Turkish food
prepared, is authentic.There are 4 categories of cooking classes to
suit any interest, from Turkish desserts to vegetarian cooking classes
to Traditional Turkish food.This cooking school gives you an authentic
experience and allows its students to take home the Turkish food
cooked to share and educate friends and family.
Wednesday, February 16, 2011
The Spanish Barbeque
When the weather is fine, there is nothing quite like having a
barbecue and eating al fresco, everything seems to taste better and
cooking outdoors is a real pleasure.Unlike the UK however, Andalucia
basks in over 3,000 hours of sunshine a year which means that cooking
on the barbecue, whether just for yourself or for family and friends,
is almost an everyday occurrence. In fact during the summer months,
many people rarely cook indoors and extensive outdoor summer kitchens
are a feature of many gardens and patios. Even in December, we
regularly eat outdoors at lunchtime, you need a jumper or two but the
warm winter sun and clear bright blue skies are just so
inviting.Barbecue cooking in Andalucia is very different to the
typical Bank Holiday affair in the UK with Dads serving up burnt black
sausages which are a little too pink in the middle. There are no gas
barbecues and we never, ever put things in the oven to keep
warm€¦..The design of barbecues you can see varies hugely, a few
people buy theirs but most people prefer to have them built or they
build their own and these are the most interesting. They range from
simple functional ones built out of brick, rustic style ones like ours
made out of stone, which we just made up as we went along. There are
lovely smooth sculpted ones with high chimneys that seem to blend in
to the surrounding area. Of course there are the more professional
ones with different levelled grills and two compartments either back
to back so wind direction doesn€™t matter, or side by side. Both of
these €˜double€™ style barbecues allow you to cook different things at
once such as meat on one side and vegetables on the other, or you can
transfer the hot coals from one side to the other as they become ready
so that you always have a constant supply of the perfect €˜brasa.€™
Whichever style you see they are always big enough to take a large
paella pan which is very important.The key to a perfect barbecue is of
course, the brasa or hot coals. To get it just right the fuel of
choice is wood, a mixture of pine and olive or almond. Charcoal is
almost never used. The use of natural wood means you get lovely
chunks of hot glowing red coals which give off just the right amount
of heat. The added advantage to using olive or almond wood is that
the food produced is slightly smoky in flavour with earthy hints and
if you add some rosemary or thyme to the wood the smell and taste is
naturally herby and delicate.It can sometimes take up to two hours to
get the brasa just right but that gives you enough time to have an
aperitif or a few tapas with friends while you wait.Sometimes barbecue
cooking conjures up images of burgers and sausages which are black on
the outside and raw in the middle but that needn€™t be the case at
all. Here in Andalucia, the people have a passion for outdoor life,
healthy eating and social occasions so the typical food of andalucian
barbecues is always fresh, exciting and varied. Almost anything can
be cooked outdoors and in true andalucian style family and friends get
together to prepare a variety of dishes rich in colour and flavour to
create a perfect atmosphere every time. This doesn€™t mean however,
that you need to splash out on expensive ingredients, quite the
contrary in fact. People here are experts at creating delicious
dishes using fresh local produce at very little cost. Barbecued
chicken is a favourite and it is much more economical to buy a whole
chicken and get your butcher to joint it for you which is what the
locals here usually do. A typical way to barbecue chicken here is
once you have all the separate cuts, marinade the pieces in lemon
juice, olive oil, garlic and thyme for a couple of hours. The
marinade, as well as producing a lovely flavour, helps keep the meat
moist during cooking and if you keep the cuts small it takes hardly
any time which avoids burnt outsides and raw centres.Other popular
marinades for meat are honey and lemon or mustard and orange.
However, nothing beats a pork or lamb chop or sausages and burgers
simply cooked on the barbecue. Chops are generally cut really thin in
Andalucia which means quick cooking and things don€™t get burnt. A
favourite way to barbecue sausages is to roll them up and then skewer
straight through with a sprig of rosemary or thyme for natural sausage
skewers.Being close to the coast, fish is obviously a favourite
barbecue dish and everything from quick seared sardines or prawns to
fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint,
wrapped in foil is a lovely treat but my favourites by far have to be
gambas al pil-pil and the Spanish paella, either the seafood or rabbit
and chicken varieties which can all be cooked on the barbecue.But the
barbecue doesn€™t have to mean meat or fish with a side salad, many
vegetable dishes can be prepared the same way as meat dishes. Baked
potatoes are lovely cooked in the hot embers of your barbecue and if
you put some olive oil, thyme and garlic in before cooking they are
simply delicious. Vegetable kebabs are an obvious favourite too and
if you have some good cazuelas you can do garlic mushrooms in olive
oil which are prepared in a similar way to gambas al pil-pil. A
typical vegetable dish eaten especially in the summer is
€˜escalibada€™ which is tomatoes, red peppers and onions which are
cooked on the barbecue grill until soft in the middle. It doesn€™t
matter if the skins are a bit black as it all adds to the flavour and
the skin is discarded anyway. Once cooked and peeled, chop them up,
mix them together, add some salt and a drizzle of olive oil and
that€™s it. The beauty of this dish is that it can be eaten hot or
cold so you can prepare it in advance if you wish.During the summer,
the best time to have your barbecue is in the evening € often it is
just too hot at lunch time anyway. The best thing about evening
barbecues is the atmosphere. Garden lights or outdoor candles create
a really warm, friendly feeling and after the meal what better way to
relax than to put some more wood on the fire, sit back in the warm
glow and watch the stars€¦
barbecue and eating al fresco, everything seems to taste better and
cooking outdoors is a real pleasure.Unlike the UK however, Andalucia
basks in over 3,000 hours of sunshine a year which means that cooking
on the barbecue, whether just for yourself or for family and friends,
is almost an everyday occurrence. In fact during the summer months,
many people rarely cook indoors and extensive outdoor summer kitchens
are a feature of many gardens and patios. Even in December, we
regularly eat outdoors at lunchtime, you need a jumper or two but the
warm winter sun and clear bright blue skies are just so
inviting.Barbecue cooking in Andalucia is very different to the
typical Bank Holiday affair in the UK with Dads serving up burnt black
sausages which are a little too pink in the middle. There are no gas
barbecues and we never, ever put things in the oven to keep
warm€¦..The design of barbecues you can see varies hugely, a few
people buy theirs but most people prefer to have them built or they
build their own and these are the most interesting. They range from
simple functional ones built out of brick, rustic style ones like ours
made out of stone, which we just made up as we went along. There are
lovely smooth sculpted ones with high chimneys that seem to blend in
to the surrounding area. Of course there are the more professional
ones with different levelled grills and two compartments either back
to back so wind direction doesn€™t matter, or side by side. Both of
these €˜double€™ style barbecues allow you to cook different things at
once such as meat on one side and vegetables on the other, or you can
transfer the hot coals from one side to the other as they become ready
so that you always have a constant supply of the perfect €˜brasa.€™
Whichever style you see they are always big enough to take a large
paella pan which is very important.The key to a perfect barbecue is of
course, the brasa or hot coals. To get it just right the fuel of
choice is wood, a mixture of pine and olive or almond. Charcoal is
almost never used. The use of natural wood means you get lovely
chunks of hot glowing red coals which give off just the right amount
of heat. The added advantage to using olive or almond wood is that
the food produced is slightly smoky in flavour with earthy hints and
if you add some rosemary or thyme to the wood the smell and taste is
naturally herby and delicate.It can sometimes take up to two hours to
get the brasa just right but that gives you enough time to have an
aperitif or a few tapas with friends while you wait.Sometimes barbecue
cooking conjures up images of burgers and sausages which are black on
the outside and raw in the middle but that needn€™t be the case at
all. Here in Andalucia, the people have a passion for outdoor life,
healthy eating and social occasions so the typical food of andalucian
barbecues is always fresh, exciting and varied. Almost anything can
be cooked outdoors and in true andalucian style family and friends get
together to prepare a variety of dishes rich in colour and flavour to
create a perfect atmosphere every time. This doesn€™t mean however,
that you need to splash out on expensive ingredients, quite the
contrary in fact. People here are experts at creating delicious
dishes using fresh local produce at very little cost. Barbecued
chicken is a favourite and it is much more economical to buy a whole
chicken and get your butcher to joint it for you which is what the
locals here usually do. A typical way to barbecue chicken here is
once you have all the separate cuts, marinade the pieces in lemon
juice, olive oil, garlic and thyme for a couple of hours. The
marinade, as well as producing a lovely flavour, helps keep the meat
moist during cooking and if you keep the cuts small it takes hardly
any time which avoids burnt outsides and raw centres.Other popular
marinades for meat are honey and lemon or mustard and orange.
However, nothing beats a pork or lamb chop or sausages and burgers
simply cooked on the barbecue. Chops are generally cut really thin in
Andalucia which means quick cooking and things don€™t get burnt. A
favourite way to barbecue sausages is to roll them up and then skewer
straight through with a sprig of rosemary or thyme for natural sausage
skewers.Being close to the coast, fish is obviously a favourite
barbecue dish and everything from quick seared sardines or prawns to
fresh tuna steaks are cooked on the barbecue. Tuna stuffed with mint,
wrapped in foil is a lovely treat but my favourites by far have to be
gambas al pil-pil and the Spanish paella, either the seafood or rabbit
and chicken varieties which can all be cooked on the barbecue.But the
barbecue doesn€™t have to mean meat or fish with a side salad, many
vegetable dishes can be prepared the same way as meat dishes. Baked
potatoes are lovely cooked in the hot embers of your barbecue and if
you put some olive oil, thyme and garlic in before cooking they are
simply delicious. Vegetable kebabs are an obvious favourite too and
if you have some good cazuelas you can do garlic mushrooms in olive
oil which are prepared in a similar way to gambas al pil-pil. A
typical vegetable dish eaten especially in the summer is
€˜escalibada€™ which is tomatoes, red peppers and onions which are
cooked on the barbecue grill until soft in the middle. It doesn€™t
matter if the skins are a bit black as it all adds to the flavour and
the skin is discarded anyway. Once cooked and peeled, chop them up,
mix them together, add some salt and a drizzle of olive oil and
that€™s it. The beauty of this dish is that it can be eaten hot or
cold so you can prepare it in advance if you wish.During the summer,
the best time to have your barbecue is in the evening € often it is
just too hot at lunch time anyway. The best thing about evening
barbecues is the atmosphere. Garden lights or outdoor candles create
a really warm, friendly feeling and after the meal what better way to
relax than to put some more wood on the fire, sit back in the warm
glow and watch the stars€¦
Tuesday, February 15, 2011
Fajita Kebabs
This kebab recipe has a South of the border flavor that will surely
brighten up your summer grilling party. Marinated skirts streaks and
vegetables are skewered and grilled to perfection, laid down on a bed
of warm tortilla and rice served with authentic Mexican side sides
such as guacamole and salsa. This dish is not only delicious but
colorful and healthy too. Salsa are tomato based which is rich in
lycopene, chillies on the other hand contains capsaicin, an
anti-inflammatory, anti-ulcer and anti-bacterial agent. Guacamole's
main ingredient is avocado, known to be rich in fiber, high in Vitamin
E and potassium. Summer grilling can be healthy,fresh and fun,
lessening the fat in take by choosing healthy ingredients. Enjoy this
scrumptious meal with your family and friends.Ingredients3/4 cup olive
oil1/2 cup balsamic vinegar1/4 cup fresh lime juice3/4 tsp ground
cumin1-1/2 tsp dried oregano, crushed4 cloves garlic, pressed or
finely minced1/4 cup fresh cilantro, roughly chopped1 serrano chile
pepper, sliced into thin rings (optional)1 red bell pepper (sweet
capsicum), cut into 2-inch chunks1 green or yellow bell pepper (sweet
capsicum), cut into 2-inch chunks1 medium sweet onion, cut into 2-inch
chunks2 pounds (1-1/2 inches thick) top round London broil beef steak,
cut into 2-inch chunkstortillas, fresh salsa, guacamole, and sour
cream for condimentsfresh cilantro, chopped
(garnish)directionmarinade*Using a zip lock bag, mix the marinade:
balsamic vinegar, olive oil, lime juice, garlic, cilantro, cumin and
oregano, bell and chili peppers.*Add the beef streak in the
marinade*Close bag and shake to mix all the ingredients*Vacuum seal
the bag and chill for 12 hours.Grilling*Preheat the grill in medium to
high temperature*If you are using a bamboo skewers, soak them in water
for 1 hour *Open the zip lock bag separate marinade liquid from the
beef and veggies (set aside marinade liquid)*Alternately skewer beef
and vegetable on the bamboo sticks*Before grilling brush marinade
liquid*Grill for 15 minutes and keep brush marinade liquid to keep
from dryingside dishes*Cook the rice according to packet
instructions*Place tortilla over the grill for 3 minutes or until its
warm*When serving this dish,place kebabs over a tortilla, Spoon in
store bought or home made guacamole and salsa at the side, add rice
andtop the dish with chopped cilantro
brighten up your summer grilling party. Marinated skirts streaks and
vegetables are skewered and grilled to perfection, laid down on a bed
of warm tortilla and rice served with authentic Mexican side sides
such as guacamole and salsa. This dish is not only delicious but
colorful and healthy too. Salsa are tomato based which is rich in
lycopene, chillies on the other hand contains capsaicin, an
anti-inflammatory, anti-ulcer and anti-bacterial agent. Guacamole's
main ingredient is avocado, known to be rich in fiber, high in Vitamin
E and potassium. Summer grilling can be healthy,fresh and fun,
lessening the fat in take by choosing healthy ingredients. Enjoy this
scrumptious meal with your family and friends.Ingredients3/4 cup olive
oil1/2 cup balsamic vinegar1/4 cup fresh lime juice3/4 tsp ground
cumin1-1/2 tsp dried oregano, crushed4 cloves garlic, pressed or
finely minced1/4 cup fresh cilantro, roughly chopped1 serrano chile
pepper, sliced into thin rings (optional)1 red bell pepper (sweet
capsicum), cut into 2-inch chunks1 green or yellow bell pepper (sweet
capsicum), cut into 2-inch chunks1 medium sweet onion, cut into 2-inch
chunks2 pounds (1-1/2 inches thick) top round London broil beef steak,
cut into 2-inch chunkstortillas, fresh salsa, guacamole, and sour
cream for condimentsfresh cilantro, chopped
(garnish)directionmarinade*Using a zip lock bag, mix the marinade:
balsamic vinegar, olive oil, lime juice, garlic, cilantro, cumin and
oregano, bell and chili peppers.*Add the beef streak in the
marinade*Close bag and shake to mix all the ingredients*Vacuum seal
the bag and chill for 12 hours.Grilling*Preheat the grill in medium to
high temperature*If you are using a bamboo skewers, soak them in water
for 1 hour *Open the zip lock bag separate marinade liquid from the
beef and veggies (set aside marinade liquid)*Alternately skewer beef
and vegetable on the bamboo sticks*Before grilling brush marinade
liquid*Grill for 15 minutes and keep brush marinade liquid to keep
from dryingside dishes*Cook the rice according to packet
instructions*Place tortilla over the grill for 3 minutes or until its
warm*When serving this dish,place kebabs over a tortilla, Spoon in
store bought or home made guacamole and salsa at the side, add rice
andtop the dish with chopped cilantro
Monday, February 14, 2011
Southern Style Barbecue Chicken
Serves : 4-6This recipe can be made with any cut of chicken, breasts,
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.
drumsticks or chicken pieces threaded onto kebabs. This sauce can
double both as a marinade and as a sauce simply mix the basic
ingredients together for the marinade then separate and use a third
for marinade and two-thirds for the cooked sauce.Ingredients4-6
chicken breasts 4-6 chicken drumsticks 4-6 chicken breasts cut into
chunks and threaded onto kebab skewers (BBQ sauce) 1 onion (very
finely chopped) 1 clove garlic, crushed 2 tbsp oil 2 dsp cider vinegar
1 tsp grainy mustard and ¼ tsp paprika pepper 2 tbsp soft brown sugar
Few drops of Worcestershire sauce Pinch of salt and pepper 1 large tin
tomatoes (400g/14oz) chopped 1 dsp tomato puree 200g/8 oz vegetables
(peppers, mushrooms, spring onions)methodtrim off any visible skin or
fat at this stage, then brush with a little olive oil. Brush the
chicken pieces with the marinade. Begin placing on the barbeque and
cook until tender. Turn occasionally and brush with extra marinade.
Ensure the chicken is no longer pink before serving. This can be
served with the deep southern barbeque sauce.BBQ saucetoss the crushed
garlic and onion in hot oil for 1-2 mins. Add the cider vinegar,
grainy mustard, pepper, brown sugar, Worcestershire sauce and
seasoning cooking for a further 1-2 mins until the sauce almost
caramelises.Add the tin of tomatoes and 1 dsp of tomato puree.
Continue to cook for a further 3-4 mins. After cooking this sauce can
be cooled and stored in a screw top jar in the fridge for up to 1
week.At this stage take 1/3 of the mixture and use as a marinade. Take
the remainder of the sauce and to this add 1 yellow pepper finely
diced 4 oz mushrooms finely diced and 4-6 spring onions finely
chopped.Return to the heat and cook for a further 5 mins. This will
give you a wonderful chunky barbeque sauce.
Sunday, February 13, 2011
Sweet Chicken BBQ Kebab
Chicken is a versatile food that can be cooked hundreds of ways.
Famously cooked on the grill at barbecues and absolutely delicious
drizzled in sweet and spicy barbecue sauce. Next time you have a
barbecue, consider using this recipe for a sweet grilled chicken
recipe you cannot resist!Sweet orange chicken kabobs Ingredients3
cups of pineapple chunked ¾ cup of sauce 4 ½
tablespoons of frozen orange juice concentrate thawed 1 green bell
pepper 1 red bell pepper 1 pound of boneless skinless chicken breast
Salt and pepper 1 package of skewersPreparationbegin by preparing
your chicken. Rinse well and place onto a cutting board. Slice into
1-inch pieces and place into a bowl in the refrigerator, while you
prepare your orange sauce and slice peppers if you have not done so
already.Mix barbecue sauce and frozen orange juice concentrate until
well blended. Add salt and pepper to taste. Begin placing pineapple,
peppers, and chicken onto skewers.You may do this in any pattern such
as1 pineapple 1 chicken piece, 1 green pepper, 1 pineapple,
1 chicken piece, 1 green pepper, etc..., continue working this
pattern until skewer is full.Next, you will need to prepare your
grill. Fill grill ¾ full with quality coals as this too will
affect your flavor. Spray grill with nonstick grilling oil for best
results. Light coals and allow to burn to medium high heat. Once
desired temperature has been reached carefully, place your kabobs on
the grill.Be sure to leave about an inch between each kabob as you
place them onto the grill. Divide your prepared sauce and place half
aside. Use the remaining half of your orange sauce to baste your
kabobs throughout cooking. Grill your kabobs for about 8 to 10 minutes
or until chicken is cooked thoroughly. Remove from grill and serve
with white rice.The remaining sauce can be used to drizzle served
kabobs or place in a small cup for dipping.These kabobs are great for
dinner parties. They are easy to cook and can be prepared ahead of
time and stored in the refrigerator covered until you are ready to
cook.Also, if you so desire, you may add different things to your
kabobs such as onion pieces, mushrooms, plums, apples, and fresh
tomatoes. This grilled chicken recipe is very versatile and the sauce
can be used to create masterpieces with pork and beef as well!
Famously cooked on the grill at barbecues and absolutely delicious
drizzled in sweet and spicy barbecue sauce. Next time you have a
barbecue, consider using this recipe for a sweet grilled chicken
recipe you cannot resist!Sweet orange chicken kabobs Ingredients3
cups of pineapple chunked ¾ cup of sauce 4 ½
tablespoons of frozen orange juice concentrate thawed 1 green bell
pepper 1 red bell pepper 1 pound of boneless skinless chicken breast
Salt and pepper 1 package of skewersPreparationbegin by preparing
your chicken. Rinse well and place onto a cutting board. Slice into
1-inch pieces and place into a bowl in the refrigerator, while you
prepare your orange sauce and slice peppers if you have not done so
already.Mix barbecue sauce and frozen orange juice concentrate until
well blended. Add salt and pepper to taste. Begin placing pineapple,
peppers, and chicken onto skewers.You may do this in any pattern such
as1 pineapple 1 chicken piece, 1 green pepper, 1 pineapple,
1 chicken piece, 1 green pepper, etc..., continue working this
pattern until skewer is full.Next, you will need to prepare your
grill. Fill grill ¾ full with quality coals as this too will
affect your flavor. Spray grill with nonstick grilling oil for best
results. Light coals and allow to burn to medium high heat. Once
desired temperature has been reached carefully, place your kabobs on
the grill.Be sure to leave about an inch between each kabob as you
place them onto the grill. Divide your prepared sauce and place half
aside. Use the remaining half of your orange sauce to baste your
kabobs throughout cooking. Grill your kabobs for about 8 to 10 minutes
or until chicken is cooked thoroughly. Remove from grill and serve
with white rice.The remaining sauce can be used to drizzle served
kabobs or place in a small cup for dipping.These kabobs are great for
dinner parties. They are easy to cook and can be prepared ahead of
time and stored in the refrigerator covered until you are ready to
cook.Also, if you so desire, you may add different things to your
kabobs such as onion pieces, mushrooms, plums, apples, and fresh
tomatoes. This grilled chicken recipe is very versatile and the sauce
can be used to create masterpieces with pork and beef as well!
Saturday, February 12, 2011
Kebab Meat Mixer and Other Interesting Appliances for a Party at Home
It is good to be extra careful while buying ground meat at a grocery
store. With contaminations and fear of salmonella and other hazards,
you may want to mince and grind your meat at home. For people who are
conscious about personal health and safety, a meat mincer and grinder
is a useful product. You can use it as a kebab meat mixer too and
churn out delicious kebabs for your family and friends. A kebab meat
mixer is an essential appliance for your home if you like eating
homemade non-vegetarian food. A kebab meat mixer is useful to grind
and mix the meat to make a hamburger, sausage or kebabs at home. These
meat mixers are very handy when you plan a party in short time. If you
have some meat at home, you do not need to rush to a store to buy
ground meat. The kebab meat mixer makes it easy to make tasty kebabs
at home without much ado. Cleaning and storing these appliances is
also easy and many come with dishwasher safe attachments. When hosting
a party or planning to have an outdoor barbecue or packing food for
many people, you may want to consider investing in an automatic tray
filling and lidding machine. This machine dispenses the desired amount
of food or sauces in each tray and rolls out an automatic sealing lid.
Such automatic tray filling and lidding machine can prevent wastage of
food. Moreover, the lids keep the food fresh in the tray for a longer
time. Another interesting appliance to make your life easy is a bowl
cutter for cheese and meat. You can find them at any home appliance
stores or even order online. You can also use the bowl cutter for
cheese and meat to slice up vegetables and fresh produce for making
instant salad in minutes. The bowl and other attachments are easy to
clean and dishwasher safe. Thus, a kebab meat mixer, a bowl cutter for
cheese and meat along with an automatic tray filling and lidding
machine keeps you ready to party anytime.
store. With contaminations and fear of salmonella and other hazards,
you may want to mince and grind your meat at home. For people who are
conscious about personal health and safety, a meat mincer and grinder
is a useful product. You can use it as a kebab meat mixer too and
churn out delicious kebabs for your family and friends. A kebab meat
mixer is an essential appliance for your home if you like eating
homemade non-vegetarian food. A kebab meat mixer is useful to grind
and mix the meat to make a hamburger, sausage or kebabs at home. These
meat mixers are very handy when you plan a party in short time. If you
have some meat at home, you do not need to rush to a store to buy
ground meat. The kebab meat mixer makes it easy to make tasty kebabs
at home without much ado. Cleaning and storing these appliances is
also easy and many come with dishwasher safe attachments. When hosting
a party or planning to have an outdoor barbecue or packing food for
many people, you may want to consider investing in an automatic tray
filling and lidding machine. This machine dispenses the desired amount
of food or sauces in each tray and rolls out an automatic sealing lid.
Such automatic tray filling and lidding machine can prevent wastage of
food. Moreover, the lids keep the food fresh in the tray for a longer
time. Another interesting appliance to make your life easy is a bowl
cutter for cheese and meat. You can find them at any home appliance
stores or even order online. You can also use the bowl cutter for
cheese and meat to slice up vegetables and fresh produce for making
instant salad in minutes. The bowl and other attachments are easy to
clean and dishwasher safe. Thus, a kebab meat mixer, a bowl cutter for
cheese and meat along with an automatic tray filling and lidding
machine keeps you ready to party anytime.
Friday, February 11, 2011
Cuisine of the Middle East; from a Backpackers Perspective
The Middle East produces some of the world's most delicate snacks and
delicious flavours. These are countries ripe with traditional cooking
methods where eating a meal is as much about the friends you share it
with as the food you eat. In Syria you can explore the local Souqs
(undercover markets) where every nook and cranny is filled with
fragrant herbs and rich spices. Turkish meals often include a helping
of warm fresh bread alongside soups cooked in pots that need to be
cracked open after cooking. In Jordan share meze with friends. Popular
meze dishes include Baba Ghanoush € mashed eggplant (aubergine) and
minced lamb mixed with mint and spices. In Israel the budget-conscious
backpacker can indulge in chicken kebabs, bagels, and falafels with
hummus in warm pitas. If this has wet your appetite then read on for a
pick of the tastiest Middle Eastern dishes and beverages.If you like
it strong and dark then Turkish coffee is for you. It is bitter, taken
without milk and served in an espresso sized cup.Chick pea lovers
unite! The Middle East is full of creamy hummus, chick pea stews and
deep fried falafels.Order a kebab like no other kebab you've ordered
before. Choose from tender cuts of lamb, chicken or beef with salad,
hummus and olives, topped with chilli and garlic sauce.Munch on olives
of every colour, size and flavour.Buy Turkish Delight in bulk in, you
guessed it, Turkey. These come in flavours ranging from yellow rose to
pistachio. Once sampled never forgotten.
delicious flavours. These are countries ripe with traditional cooking
methods where eating a meal is as much about the friends you share it
with as the food you eat. In Syria you can explore the local Souqs
(undercover markets) where every nook and cranny is filled with
fragrant herbs and rich spices. Turkish meals often include a helping
of warm fresh bread alongside soups cooked in pots that need to be
cracked open after cooking. In Jordan share meze with friends. Popular
meze dishes include Baba Ghanoush € mashed eggplant (aubergine) and
minced lamb mixed with mint and spices. In Israel the budget-conscious
backpacker can indulge in chicken kebabs, bagels, and falafels with
hummus in warm pitas. If this has wet your appetite then read on for a
pick of the tastiest Middle Eastern dishes and beverages.If you like
it strong and dark then Turkish coffee is for you. It is bitter, taken
without milk and served in an espresso sized cup.Chick pea lovers
unite! The Middle East is full of creamy hummus, chick pea stews and
deep fried falafels.Order a kebab like no other kebab you've ordered
before. Choose from tender cuts of lamb, chicken or beef with salad,
hummus and olives, topped with chilli and garlic sauce.Munch on olives
of every colour, size and flavour.Buy Turkish Delight in bulk in, you
guessed it, Turkey. These come in flavours ranging from yellow rose to
pistachio. Once sampled never forgotten.
Thursday, February 10, 2011
Top 5 Ways to Build a Shish Kabob
Its name has roots in the Middle East, but today shish kebob means has
a global reputation as a skewer full of mouth-watering food.Several
sources site Turkish and Armenian as the original languages of the
term shish kebob or shish kebab, but it's linked to an Arabic word
meaning cooked meat in small pieces and an Aramaic word meaning to
char. Whatever its word roots, the top 5 ways to build a shish kabob
spell out delicious in any language.1. Lamb shish kabob.This classic
dish is probably closest to the original recipe that sparked so many
culinary inventions. Lamb shish kabob consists of pieces of lamb
alternating with green peppers, large mushrooms, cherry tomatoes or
slices of medium tomato and white or red onions. Lamb is cut into
1-1/2-inch cubes and marinated in oil and spices of choice, then
threaded onto the skewer with vegetables and grilled until done.2.
Beef shish kabob.This version substitutes beef for lamb in an
otherwise classic recipe. Sirloin is the preferred meat cut for a beef
shish kabob because it will hold together well on the skewer. Beef
often lends itself to some experimenting with the marinade to create
interesting new tastes. Cooks have traded out the traditional oil
marinade of lamb kabobs for soy, wine or even Japanese teriyaki for
beef kabobs.3. Chicken shish kabob.Chicken shish kabobs offer cooks
the opportunity to get really creative with flavors and spices. Only
white meat chicken is used for this type of kabob. Marinades have
featured pineapple juice mixed with dry mustard, brown sugar and soy
sauce; a Japanese yakitori version with soy sauce, sake, molasses and
grated onion; and a spicy shish taouk featuring lemon juice, olive
oil, garlic, cumin, black pepper and cayenne pepper.4. Shrimp shish
kabob.Shrimp on the Barbie has become an Australian cliché, but
it's still one of the most popular forms of shish kabob. A classic
version uses no vegetables at all. Instead, one pound of shrimp is
marinated two hours in olive oil with garlic, lemon, pepper and
chopped parsley, and then grilled for just five minutes. Devotees
report this recipe bursts with flavor.5. Fruit and/or veggie
kabobs.While it may be sacrilege to meat lovers, there are vegetarians
out there who love nothing better than skewer full of grilled fruit or
vegetable slices. Here's where there are no holds barred to the
recipe. Simply cut up favorite veggies and fruits, season as desired
and grill until lightly charred on the edges. Kabobs of this kind are
often served with a sweet or savory dipping sauce.Veteran kabob cooks
add that the kind of skewer used for kabobs is very important. Most
prefer stainless steel skewers rather wood ones because they say the
meat and vegetables will cling better to metal. However, wooden
skewers have their fans as well. Whatever type of skewer is used,
coating it lightly with oil before threading the meat and vegetables
will help the meal slide easily onto the plate.
a global reputation as a skewer full of mouth-watering food.Several
sources site Turkish and Armenian as the original languages of the
term shish kebob or shish kebab, but it's linked to an Arabic word
meaning cooked meat in small pieces and an Aramaic word meaning to
char. Whatever its word roots, the top 5 ways to build a shish kabob
spell out delicious in any language.1. Lamb shish kabob.This classic
dish is probably closest to the original recipe that sparked so many
culinary inventions. Lamb shish kabob consists of pieces of lamb
alternating with green peppers, large mushrooms, cherry tomatoes or
slices of medium tomato and white or red onions. Lamb is cut into
1-1/2-inch cubes and marinated in oil and spices of choice, then
threaded onto the skewer with vegetables and grilled until done.2.
Beef shish kabob.This version substitutes beef for lamb in an
otherwise classic recipe. Sirloin is the preferred meat cut for a beef
shish kabob because it will hold together well on the skewer. Beef
often lends itself to some experimenting with the marinade to create
interesting new tastes. Cooks have traded out the traditional oil
marinade of lamb kabobs for soy, wine or even Japanese teriyaki for
beef kabobs.3. Chicken shish kabob.Chicken shish kabobs offer cooks
the opportunity to get really creative with flavors and spices. Only
white meat chicken is used for this type of kabob. Marinades have
featured pineapple juice mixed with dry mustard, brown sugar and soy
sauce; a Japanese yakitori version with soy sauce, sake, molasses and
grated onion; and a spicy shish taouk featuring lemon juice, olive
oil, garlic, cumin, black pepper and cayenne pepper.4. Shrimp shish
kabob.Shrimp on the Barbie has become an Australian cliché, but
it's still one of the most popular forms of shish kabob. A classic
version uses no vegetables at all. Instead, one pound of shrimp is
marinated two hours in olive oil with garlic, lemon, pepper and
chopped parsley, and then grilled for just five minutes. Devotees
report this recipe bursts with flavor.5. Fruit and/or veggie
kabobs.While it may be sacrilege to meat lovers, there are vegetarians
out there who love nothing better than skewer full of grilled fruit or
vegetable slices. Here's where there are no holds barred to the
recipe. Simply cut up favorite veggies and fruits, season as desired
and grill until lightly charred on the edges. Kabobs of this kind are
often served with a sweet or savory dipping sauce.Veteran kabob cooks
add that the kind of skewer used for kabobs is very important. Most
prefer stainless steel skewers rather wood ones because they say the
meat and vegetables will cling better to metal. However, wooden
skewers have their fans as well. Whatever type of skewer is used,
coating it lightly with oil before threading the meat and vegetables
will help the meal slide easily onto the plate.
Wednesday, February 9, 2011
How to use gas barbecues
So often families do not take full advantage of their gas barbecues. A
bbq is so much more than an outside grill suitable for chargrilling
sausages. Gas bbqs have thankfully allowed us all to say goodbye to
the burnt or undercooked meat that traditional bbqs have so often
produced in the past and yet rarely is the new technology taken full
advantage of. Not only do gas fueled grills allow us to cook better
food, but they also offer a portability factor that traditional bbqs
do not. Read on to discover how you can start enjoying your bbq more
and make the very most out of your summer.First things first, the
simplicity and portability of gas bbqs needs to be discussed. They are
easy to light, unlike charcoal bbqs, they are easy to turn off, unlike
charcoal bbqs and they are easy to move around, you get the idea.
Never again do you have to light the bbq 2 hours before you want to
start cooking and never again are you faced with a pile of hot ashes
that you don't know how to dispose of. Gas bbqs are often on wheels
which makes them easy to transport. They can be packed up and put in
the car and taken along on all sorts of trips or days out. To the
beach, to the park, on camping holidays.....the gas bbq can go
wherever you do. Think of the fun that can now be had. Also consider
the savings too. When you have children eating out all the time whilst
camping or even on a day out can become very expensive but grilling
yourself if cost effective and good fun. It definitely brings
something extra to the day when a bbq is involved.The cooking power of
a gas bbq is sublime too. Instead of having to constantly turn the
coals or add more fuel, the flames and heat are instant. This makes
cooking on them much easier than traditional bbqs. Most people
continue to use their gas bbqs for sausages and burgers but there is
so much more potential here. Fish becomes much easier to cook and
vegetables too. That crispy, burnt, black and bitter taste is long
gone so you can really bring some culinary expertise into the
equation. Sausages of course have their place, but now you can create
bbq feasts with a difference. Shellfish skewers, lamb kebabs, grilled
vegetables of all varieties. The possibilities really are endless and
with the absence of fat or frying, providing your family with
barbecued food is very healthy. You can take it as far as your
imagination will go and with recipe books dedicated to the subject and
the internet packed with ideas, you will never be short of a new
creation to try.There are few things nicer in the world than enjoying
a bbq at home or when you are out and about. It is the perfect way to
spend a lazy sunday, with friends and family all around and cold beer
on tap! By taking full advantage of a portable gas bbq, you can not
only enjoy healthy, well cooked food but you can save plenty of money
in the process too. They couldn't be easier to set up or light and
with adjustable legs there is no bending over or difficulty with
cooking. By thinking up some exciting recipes and preparing some
delicious accompaniments like salads and sauces, mastering the art of
bbq food is enjoyable and exciting.Gas bbq are fun for all the family.
With plenty of lpg gas suppliers, topping up with fuel is easy to do
and cooking with them is fun. Gas barbecues really help make summers
special.
bbq is so much more than an outside grill suitable for chargrilling
sausages. Gas bbqs have thankfully allowed us all to say goodbye to
the burnt or undercooked meat that traditional bbqs have so often
produced in the past and yet rarely is the new technology taken full
advantage of. Not only do gas fueled grills allow us to cook better
food, but they also offer a portability factor that traditional bbqs
do not. Read on to discover how you can start enjoying your bbq more
and make the very most out of your summer.First things first, the
simplicity and portability of gas bbqs needs to be discussed. They are
easy to light, unlike charcoal bbqs, they are easy to turn off, unlike
charcoal bbqs and they are easy to move around, you get the idea.
Never again do you have to light the bbq 2 hours before you want to
start cooking and never again are you faced with a pile of hot ashes
that you don't know how to dispose of. Gas bbqs are often on wheels
which makes them easy to transport. They can be packed up and put in
the car and taken along on all sorts of trips or days out. To the
beach, to the park, on camping holidays.....the gas bbq can go
wherever you do. Think of the fun that can now be had. Also consider
the savings too. When you have children eating out all the time whilst
camping or even on a day out can become very expensive but grilling
yourself if cost effective and good fun. It definitely brings
something extra to the day when a bbq is involved.The cooking power of
a gas bbq is sublime too. Instead of having to constantly turn the
coals or add more fuel, the flames and heat are instant. This makes
cooking on them much easier than traditional bbqs. Most people
continue to use their gas bbqs for sausages and burgers but there is
so much more potential here. Fish becomes much easier to cook and
vegetables too. That crispy, burnt, black and bitter taste is long
gone so you can really bring some culinary expertise into the
equation. Sausages of course have their place, but now you can create
bbq feasts with a difference. Shellfish skewers, lamb kebabs, grilled
vegetables of all varieties. The possibilities really are endless and
with the absence of fat or frying, providing your family with
barbecued food is very healthy. You can take it as far as your
imagination will go and with recipe books dedicated to the subject and
the internet packed with ideas, you will never be short of a new
creation to try.There are few things nicer in the world than enjoying
a bbq at home or when you are out and about. It is the perfect way to
spend a lazy sunday, with friends and family all around and cold beer
on tap! By taking full advantage of a portable gas bbq, you can not
only enjoy healthy, well cooked food but you can save plenty of money
in the process too. They couldn't be easier to set up or light and
with adjustable legs there is no bending over or difficulty with
cooking. By thinking up some exciting recipes and preparing some
delicious accompaniments like salads and sauces, mastering the art of
bbq food is enjoyable and exciting.Gas bbq are fun for all the family.
With plenty of lpg gas suppliers, topping up with fuel is easy to do
and cooking with them is fun. Gas barbecues really help make summers
special.
Tuesday, February 8, 2011
The History of the Suya Kebab
The Hausa people are found throughout the geographic region of West
Africa. The Hausa, the Tuareg and the Berbers, have a similar North
African culinary culture. Beef, lamb and mutton feature prominently in
their culinary culture. Meat is often marinated for several hours in a
peanut paste (or in groundnut oil -infused -spice blends). The meat is
then threaded onto wooden skewers before being cooked on an open grill
or on a rotating spit, over an open fire.Nigerian parties are made
extra special when one of two items appears on the menu. The first is
a big cauldron of Nigerian pepper soup. If you cannot pull that off,
you can dazzle your guest with a giant platter of Northern Nigeria
Kebabs called Suya. The Naija Balangwu suya paste allows you to
prepare these delectable kebabs with great ease and in next to no
time. The paste is made using an authentic ancient recipe from the
city of Kano in Nigeria.The ancient city of Kano was as famous as
Timbuktu in the 17th and 18th century. Kano was famed for its
unrivalled trade in leather and spices. The Balangwu suya paste
allows every chefs make excellent suya kebabs.The process of making
suya is simple.The INGREDIENTS1kg of beef (preferably lean brisket cut
into cubes or diced)1 jar of Balangwu suya paste,1 teaspoonful of salt
and20mls of vegetable oil.Method of cookingto cook, simply sprinkle
salt unto the beef, then empty half of the contents of the balangwu
suya paste onto the beef ( keep the other half for glazing the kebabs
later). Massage paste and salt thoroughly into the meat, then thread
the meat onto a wooden or metal skewer. Place the kebabs onto a
casserole dish, cover with a tight lid or cling film and microwave on
high heat for 10-12 minutes. Pour the vegetable oil into the left over
paste; stir the oil into the paste to loosen the paste. Use a pastry
brush to brush the loosened paste unto the kebabs, then place glazed
kebabs under a hot grill or griddle for 10minutes (turn the kebabs
over after every five minutes). Serve with some tossed salad.Get your
instant Suya Kebab, click here - Suya Kebab for you!
Africa. The Hausa, the Tuareg and the Berbers, have a similar North
African culinary culture. Beef, lamb and mutton feature prominently in
their culinary culture. Meat is often marinated for several hours in a
peanut paste (or in groundnut oil -infused -spice blends). The meat is
then threaded onto wooden skewers before being cooked on an open grill
or on a rotating spit, over an open fire.Nigerian parties are made
extra special when one of two items appears on the menu. The first is
a big cauldron of Nigerian pepper soup. If you cannot pull that off,
you can dazzle your guest with a giant platter of Northern Nigeria
Kebabs called Suya. The Naija Balangwu suya paste allows you to
prepare these delectable kebabs with great ease and in next to no
time. The paste is made using an authentic ancient recipe from the
city of Kano in Nigeria.The ancient city of Kano was as famous as
Timbuktu in the 17th and 18th century. Kano was famed for its
unrivalled trade in leather and spices. The Balangwu suya paste
allows every chefs make excellent suya kebabs.The process of making
suya is simple.The INGREDIENTS1kg of beef (preferably lean brisket cut
into cubes or diced)1 jar of Balangwu suya paste,1 teaspoonful of salt
and20mls of vegetable oil.Method of cookingto cook, simply sprinkle
salt unto the beef, then empty half of the contents of the balangwu
suya paste onto the beef ( keep the other half for glazing the kebabs
later). Massage paste and salt thoroughly into the meat, then thread
the meat onto a wooden or metal skewer. Place the kebabs onto a
casserole dish, cover with a tight lid or cling film and microwave on
high heat for 10-12 minutes. Pour the vegetable oil into the left over
paste; stir the oil into the paste to loosen the paste. Use a pastry
brush to brush the loosened paste unto the kebabs, then place glazed
kebabs under a hot grill or griddle for 10minutes (turn the kebabs
over after every five minutes). Serve with some tossed salad.Get your
instant Suya Kebab, click here - Suya Kebab for you!
Monday, February 7, 2011
Dinner Recipes
Dinner recipes can get hard when days turn to weeks turn to months.
It's easy to get stuck on the same few meals. Families often find,
when examining their food selection, that they constantly eat the same
meals while ignoring some old favorites. It's all haphazard and kind
of random. Because people have so much to do they often ignore the
healthy eating. Prior planning is important when designing a menu and
recipes to cook from it. People who take some time to plan out menus
can select a wider variety of recipes. Food isn't only about the taste
and nutrition, it's about presentation and the whole experience.
Everyone can enjoy the same basic food if it's made into a variety of
different meals. Take ground beef for example. Ground beef and wheat
with vegetables and tomato sauce (ketchup) is a burger Well, it's also
tacos. Tacos and hamburgers have a lot of the same basic ingredients,
but to most people they're very different foods. Many different meals
can come from one food. Let's try another one. Chicken and potatoes.
French fries and fried chicken can be fattening and thus not healthy.
Roasting both will save the waist line. Still chicken and potatoes.
Chicken salad and chips make a good lunch. Chicken pot pie. Chicken
Teriyaki comes with rice, a starch just like the potatoes. There it
is, a lot of variety from only a few basic foods. Try more than one
meat. Delicious kebabs come from chicken and steak along with some
vegetables. Steak and lobster can be very elegant for a parents only
dinner date, or pretty basic to include the kids too at a family meal.
Fish and chips make a good appetizer for a fried turkey, all made in
the same deep fryer. Where can more ideas be found? There's a
television network dedicated to food, which shows a lot of cooking
programs. They not only have practical cooking tips, but have web
sites with even more information on dinner recipes. Try searching for
dinner ideas on Yahoo or Google. Nobody could every get through all
the available info online. Do You Want To Know More? Hai Friends Click
Here To Cook Like a Five Star Chef
It's easy to get stuck on the same few meals. Families often find,
when examining their food selection, that they constantly eat the same
meals while ignoring some old favorites. It's all haphazard and kind
of random. Because people have so much to do they often ignore the
healthy eating. Prior planning is important when designing a menu and
recipes to cook from it. People who take some time to plan out menus
can select a wider variety of recipes. Food isn't only about the taste
and nutrition, it's about presentation and the whole experience.
Everyone can enjoy the same basic food if it's made into a variety of
different meals. Take ground beef for example. Ground beef and wheat
with vegetables and tomato sauce (ketchup) is a burger Well, it's also
tacos. Tacos and hamburgers have a lot of the same basic ingredients,
but to most people they're very different foods. Many different meals
can come from one food. Let's try another one. Chicken and potatoes.
French fries and fried chicken can be fattening and thus not healthy.
Roasting both will save the waist line. Still chicken and potatoes.
Chicken salad and chips make a good lunch. Chicken pot pie. Chicken
Teriyaki comes with rice, a starch just like the potatoes. There it
is, a lot of variety from only a few basic foods. Try more than one
meat. Delicious kebabs come from chicken and steak along with some
vegetables. Steak and lobster can be very elegant for a parents only
dinner date, or pretty basic to include the kids too at a family meal.
Fish and chips make a good appetizer for a fried turkey, all made in
the same deep fryer. Where can more ideas be found? There's a
television network dedicated to food, which shows a lot of cooking
programs. They not only have practical cooking tips, but have web
sites with even more information on dinner recipes. Try searching for
dinner ideas on Yahoo or Google. Nobody could every get through all
the available info online. Do You Want To Know More? Hai Friends Click
Here To Cook Like a Five Star Chef
Sunday, February 6, 2011
Chicken Kebabs With Herbs Recipe
Chicken kebabs can be made much faster than beef or pork. It can be
made with variety of sauces, marinades and with many grilling styles.
Chicken kebabs are a great meal for your family and your friends as it
can be cooked in many ways that people love to enjoy eating it. If
you're cooking for a load of friends, for a big party, the kebabs will
serve you very well, as they are filling and easy to prepare.For this
particular recipe we will use a boneless chicken breasts - you will
need to buy around 5 of them, depending on how many people you are
planning to serve. Next ingredient is chopped fresh herbs ( around 2
tablespoons ). Fresh herbs are an important part of so many recipes -
they add fresh flavors to many dishes. You can use parsley, dill or
oregano in this case.Other ingredients to use are: 3 garlic cloves, 1
1/2 strained plain yogurt, juice from a lemon and off course salt and
pepper. First, you have to crush your garlic cloves, no chopping in
this case, then take a large bowl and put the following ingredients
together: garlic, herbs of your choice, plain yogurt, a little lemon
juice, pepper and finally salt. Mix all the ingredients together.Now
you have to use your 5 boneless chicken breasts and cut it into one
and a half inch chunks. After you have done that, put them in the bowl
with the mix you have just made and let it stand in the refrigerator
for at least 1 hour and 30 min. To marinade. The longer you can
marinade the chicken - the better. You can alway customize a marinade
to your family's tastes, so use your imagination to add other spices
and seasonings.And finally use a metal or wood skewers and place the
pieces of chicken onto them. Save the marinade to use it while cooking
and turning chicken kebabs around. It should take less than 20 min. To
cook your chicken kebabs with herbs, but look and see if they
arecooked through. Use the marinade for basting from time to time and
turn the chicken kebabs around frequently.You can serve the chicken
kebabs with cooked rice or potatoes, also include some salads or
tomatoes to have a great grilling experience.
made with variety of sauces, marinades and with many grilling styles.
Chicken kebabs are a great meal for your family and your friends as it
can be cooked in many ways that people love to enjoy eating it. If
you're cooking for a load of friends, for a big party, the kebabs will
serve you very well, as they are filling and easy to prepare.For this
particular recipe we will use a boneless chicken breasts - you will
need to buy around 5 of them, depending on how many people you are
planning to serve. Next ingredient is chopped fresh herbs ( around 2
tablespoons ). Fresh herbs are an important part of so many recipes -
they add fresh flavors to many dishes. You can use parsley, dill or
oregano in this case.Other ingredients to use are: 3 garlic cloves, 1
1/2 strained plain yogurt, juice from a lemon and off course salt and
pepper. First, you have to crush your garlic cloves, no chopping in
this case, then take a large bowl and put the following ingredients
together: garlic, herbs of your choice, plain yogurt, a little lemon
juice, pepper and finally salt. Mix all the ingredients together.Now
you have to use your 5 boneless chicken breasts and cut it into one
and a half inch chunks. After you have done that, put them in the bowl
with the mix you have just made and let it stand in the refrigerator
for at least 1 hour and 30 min. To marinade. The longer you can
marinade the chicken - the better. You can alway customize a marinade
to your family's tastes, so use your imagination to add other spices
and seasonings.And finally use a metal or wood skewers and place the
pieces of chicken onto them. Save the marinade to use it while cooking
and turning chicken kebabs around. It should take less than 20 min. To
cook your chicken kebabs with herbs, but look and see if they
arecooked through. Use the marinade for basting from time to time and
turn the chicken kebabs around frequently.You can serve the chicken
kebabs with cooked rice or potatoes, also include some salads or
tomatoes to have a great grilling experience.
Saturday, February 5, 2011
12 Tons of Doner Kebab Meat a Day Robust Bench and Floor Scales are up to the Task
Cede DÃner Royal gmbh, founded in 1993 by owner Zeynel Demir, has
become the largest kebab production plant in Switzerland in the space
of just a few years. The vastly expanding operation uses robust
METTLER TOLEDO scales with IP69k protection.In 1993, company owner
Zeynel Demir founded the company Cede DÃner Royal gmbh. Food safety is
of utmost importance in our operations. Our customers expect
high-quality products and they need to be able to rely on us as a
partner, says Torsten Goebel. He continues, METTLER TOLEDO supports us
here by offering scales that are suitable for use in hygienically
sensitive areas.Hygienisches Design geeignet fã¼r
hochdruckreinigungproduction at Cede DÃner Royal runs in line with the
requirements of Good Manufacturing Practice (GMP), Hazard Analysis and
Critical Control Point (HACCP) and the International Food Standard
(IFS). Several stainless steel 4x9 series bench scales are used in
this hygienically sensitive area. This range of scales is
characterized by its robust, hygienic design. The open design of the
weighing platform, along with the load cell with IP69k protection,
allows simple cleaning, even with high-pressure water.Seamless
traceabilityas a company with IFS Higher Level Status, Royal DÃner is
not only required to use equipment that can be easily and efficiently
cleaned (IFS Version 5: 4.14.2) and is regularly calibrated and
maintained (IFS Version 5: 5.4), it must also guarantee seamless
traceability (IFS Version 5: 4.16.1 KO criterion). METTLER TOLEDO also
has ideal solutions for this.When handling incoming goods, raw
materials such as condiments and meat are weighed on PUA579 ((USA:
PUA679)) low profile floor scales (maximum capacity 1500 kg) with an
IND449 weighing terminal. The weighing terminal is directly connected
to Royal DÃner's ERP system via an Ethernet interface, which records
the weighing data and generates barcode labels for the incoming
goods.Torsten Goebel confirms this: The user-friendliness, IP
protection and robustness of the scales fulfill all of our
requirements. Using the complete package from METTLER TOLEDO, which
includes service and a DKD calibration certificate, has been a
thoroughly positive experience for us.
become the largest kebab production plant in Switzerland in the space
of just a few years. The vastly expanding operation uses robust
METTLER TOLEDO scales with IP69k protection.In 1993, company owner
Zeynel Demir founded the company Cede DÃner Royal gmbh. Food safety is
of utmost importance in our operations. Our customers expect
high-quality products and they need to be able to rely on us as a
partner, says Torsten Goebel. He continues, METTLER TOLEDO supports us
here by offering scales that are suitable for use in hygienically
sensitive areas.Hygienisches Design geeignet fã¼r
hochdruckreinigungproduction at Cede DÃner Royal runs in line with the
requirements of Good Manufacturing Practice (GMP), Hazard Analysis and
Critical Control Point (HACCP) and the International Food Standard
(IFS). Several stainless steel 4x9 series bench scales are used in
this hygienically sensitive area. This range of scales is
characterized by its robust, hygienic design. The open design of the
weighing platform, along with the load cell with IP69k protection,
allows simple cleaning, even with high-pressure water.Seamless
traceabilityas a company with IFS Higher Level Status, Royal DÃner is
not only required to use equipment that can be easily and efficiently
cleaned (IFS Version 5: 4.14.2) and is regularly calibrated and
maintained (IFS Version 5: 5.4), it must also guarantee seamless
traceability (IFS Version 5: 4.16.1 KO criterion). METTLER TOLEDO also
has ideal solutions for this.When handling incoming goods, raw
materials such as condiments and meat are weighed on PUA579 ((USA:
PUA679)) low profile floor scales (maximum capacity 1500 kg) with an
IND449 weighing terminal. The weighing terminal is directly connected
to Royal DÃner's ERP system via an Ethernet interface, which records
the weighing data and generates barcode labels for the incoming
goods.Torsten Goebel confirms this: The user-friendliness, IP
protection and robustness of the scales fulfill all of our
requirements. Using the complete package from METTLER TOLEDO, which
includes service and a DKD calibration certificate, has been a
thoroughly positive experience for us.
Friday, February 4, 2011
Döner kebabs
There are many food dishes served in restaurants which can also be
ordered and eaten elsewhere. These orders are either called as
takeaways, takeout, carry-out, parcel or tapau. These foods of all
nationalities such as Chinese food, Japanese, Lebanese, Mexican,
Mongolian, Thai and lots more, can be ordered inside a restaurant,
over the telephone or through the present trend of ordering online via
the internet.Kebab is one of the popular foods served and ordered as
takeaways in many countries around the globe. It is a meat food dish
that is made on skewer or spit. Kebab has different variations, one of
which is the DÃner kebab. This dish is of Turkish origin which is made
of lamb meat roasted on a vertical spit and sliced off to order.
'Shawarma' in Arabic and 'gyros' in Greek are its two other names. The
composition of meat, ways of serving and garnishes determine the
variants of the dish.Lamb is the most common meat used in preparing
dãner kebab in Turkey, although chicken meat is also used in Turkish
street foods. There are two ways of preparing meat:Stacking marinated
slices of lean meat shapes as an inverted cone onto a vertical skewer
is the more common and genuine method. Tomatoes, onions and fat is
placed on top of the stack so that juices would drip down the meat to
keep meat moist, when it is heat from charcoal, wood, electric or gas
burners is applied.Meat used for dãner kebab in Western Europe is
usually processed industrially from compressed mixture of different
animal ground meat.In Turkey, DÃner kebab may be served as a main
course or as street snack. As a main course, it is presented on a
slightly heated plate with few grilled peppers or tomatoes (the
Portion), or served on top of pilaf rice (Ricetop), or served on an
rectangular plate, atop a base of thin pita with a dash of pepper,
tomato sauce and butter.Turkey is not the only country where DÃner
kebab is dished out to customers. There are some nations who have
their own versions and variety of this food meal and call it using
different terms.In Albania, it is either called sufllaqe or gjiro and
made with either lamb, beef or chicken, lettuce, tomatoes, mayonnaise,
french fries, ketchup, and/or mustard, etc.In the streets of São
Paulo, Brazil. A popular fast-food dish called Churrasco Grego meaning
Greek Barbeque is commonly served as a sandwich.A DÃner kebab
variation called donair was first served in Halifax, Nova Scotia,
Canada in 1973 by the 'King of Donair' restaurant. The meat used in
donair is a combination of ground beef, flour or bread crumbs, and
various spices. The sauce is a concoction of evaporated milk, sugar,
vinegar, and garlic. Meat and sauce are rolled in a pita flatbread
with tomatoes and onions.DÃner kebab is called by its Arabic name
shawarma in the Philippines. Filipino-style Shawarma is made with beef
or chicken or lamb on rare occasions only since lamb is expensive in
the Philippines. It is wrapped in small pita, rolled up and covered in
an oil-based garlic sauce and hot chili. Additional ingredients
includes chopped lettuce, onions and tomato. Cheese, French fries and
homemade pickles are added to special shawarmas.
ordered and eaten elsewhere. These orders are either called as
takeaways, takeout, carry-out, parcel or tapau. These foods of all
nationalities such as Chinese food, Japanese, Lebanese, Mexican,
Mongolian, Thai and lots more, can be ordered inside a restaurant,
over the telephone or through the present trend of ordering online via
the internet.Kebab is one of the popular foods served and ordered as
takeaways in many countries around the globe. It is a meat food dish
that is made on skewer or spit. Kebab has different variations, one of
which is the DÃner kebab. This dish is of Turkish origin which is made
of lamb meat roasted on a vertical spit and sliced off to order.
'Shawarma' in Arabic and 'gyros' in Greek are its two other names. The
composition of meat, ways of serving and garnishes determine the
variants of the dish.Lamb is the most common meat used in preparing
dãner kebab in Turkey, although chicken meat is also used in Turkish
street foods. There are two ways of preparing meat:Stacking marinated
slices of lean meat shapes as an inverted cone onto a vertical skewer
is the more common and genuine method. Tomatoes, onions and fat is
placed on top of the stack so that juices would drip down the meat to
keep meat moist, when it is heat from charcoal, wood, electric or gas
burners is applied.Meat used for dãner kebab in Western Europe is
usually processed industrially from compressed mixture of different
animal ground meat.In Turkey, DÃner kebab may be served as a main
course or as street snack. As a main course, it is presented on a
slightly heated plate with few grilled peppers or tomatoes (the
Portion), or served on top of pilaf rice (Ricetop), or served on an
rectangular plate, atop a base of thin pita with a dash of pepper,
tomato sauce and butter.Turkey is not the only country where DÃner
kebab is dished out to customers. There are some nations who have
their own versions and variety of this food meal and call it using
different terms.In Albania, it is either called sufllaqe or gjiro and
made with either lamb, beef or chicken, lettuce, tomatoes, mayonnaise,
french fries, ketchup, and/or mustard, etc.In the streets of São
Paulo, Brazil. A popular fast-food dish called Churrasco Grego meaning
Greek Barbeque is commonly served as a sandwich.A DÃner kebab
variation called donair was first served in Halifax, Nova Scotia,
Canada in 1973 by the 'King of Donair' restaurant. The meat used in
donair is a combination of ground beef, flour or bread crumbs, and
various spices. The sauce is a concoction of evaporated milk, sugar,
vinegar, and garlic. Meat and sauce are rolled in a pita flatbread
with tomatoes and onions.DÃner kebab is called by its Arabic name
shawarma in the Philippines. Filipino-style Shawarma is made with beef
or chicken or lamb on rare occasions only since lamb is expensive in
the Philippines. It is wrapped in small pita, rolled up and covered in
an oil-based garlic sauce and hot chili. Additional ingredients
includes chopped lettuce, onions and tomato. Cheese, French fries and
homemade pickles are added to special shawarmas.
Thursday, February 3, 2011
Cyprus Cuisine - A fusion of Turkish and Greek
Cyprus is a place with many exotics food types and one could say their
food is an evolved fusion of Greek and Turkish cuisines. These two
cultures dominate the population of Cyprus, but the locals have put
their own unique twists on many well known dishes. Thanks to a
government ban on imported products Cyprus has had to rely on
themselves when it comes to fruit and vegetables. You could say that
it is thanks to the ban that their fruit and vegetables are some of
the best you will be able to experience. As Cypriot cuisines have been
influenced by different cultures throughout history, you could say
each dish has a unique taste that reflects on the Cypriot
character.The Molehiya is of Arab origin and appeals to Turkish
Cypriot taste. It is a vegetarian dish made from the Molehiya leaf.
The same applies to Yalanci Dolma which means 'stuffed liar', it is
vine leaves stuffed with rice, onions and tomatoes. The name stuffed
derived from common dolma that is filled with meat, Yalanci means
cheat/liar which signifies the meat is missing. Shish kebab is another
Turkish related dish that is prominent in Cyprus. It is a dish
consisting of meat and vegetables put onto a skewer and then grilled.
Any kind of meat can be used and the vegetables are usually cubed.
There is also a fruit variation of it that doesn't consist of
meat.Pork is a favourite meat of Cypriots and obviously isn't a
Turkish inspired dish. One of the Greek inspires dishes is lountza,
which is a wine marinated pork tenderloin that is smoked. It is
another dish that is cooked over coals but is sometimes fried with
eggs or used for sandwich filler. Chiromeri is similar but is aired
ham but the wine flavour is more prominent, in the mountain area it is
dried.There is one dish that has different variations of the same dish
and that is the Moussaka, all versions of the dish are based around
aubergines and minced meat. The Greek variation funnily enough is the
version that is known all around the world. It is layered with meat,
potatoes and aubergine, which is topped with a white sauce and then
baked, while the Turkish Moussakka is not layered but there are
aubergines, green peppers, tomatoes, onions and minced meat all
sautã©ed.Halloumi is a traditional Cypriot cheese which is very
popular in the Middle East and Greece. Usually it is made from a
mixture of Goat's and Sheep's milks but in various other places around
the world cow's milk might be used although this makes it a cheaper
and inferior cheese. It is a cheese with a high melting point so it
can be fried and grilled with no problems of it catching. The cheese
is similar to mozzarella in texture but has a more salty flavour,
usually stored in salt water, can be frozen for a year and is usually
garnished with mint leaves to add to the cheeses taste. Cypriots like
eating Halloumi with watermelon in the summer and usually with some
lountza.There are many villas in Cyprus offering great access to the
many areas of Cyprus filled with a myriad of restaurants that serve
many of these dishes and more € so be sure to explore for a top
culinary experience. Whether it's a Greek influenced or Turkish
inspired dish you are bound to find something that caters to your
taste.
food is an evolved fusion of Greek and Turkish cuisines. These two
cultures dominate the population of Cyprus, but the locals have put
their own unique twists on many well known dishes. Thanks to a
government ban on imported products Cyprus has had to rely on
themselves when it comes to fruit and vegetables. You could say that
it is thanks to the ban that their fruit and vegetables are some of
the best you will be able to experience. As Cypriot cuisines have been
influenced by different cultures throughout history, you could say
each dish has a unique taste that reflects on the Cypriot
character.The Molehiya is of Arab origin and appeals to Turkish
Cypriot taste. It is a vegetarian dish made from the Molehiya leaf.
The same applies to Yalanci Dolma which means 'stuffed liar', it is
vine leaves stuffed with rice, onions and tomatoes. The name stuffed
derived from common dolma that is filled with meat, Yalanci means
cheat/liar which signifies the meat is missing. Shish kebab is another
Turkish related dish that is prominent in Cyprus. It is a dish
consisting of meat and vegetables put onto a skewer and then grilled.
Any kind of meat can be used and the vegetables are usually cubed.
There is also a fruit variation of it that doesn't consist of
meat.Pork is a favourite meat of Cypriots and obviously isn't a
Turkish inspired dish. One of the Greek inspires dishes is lountza,
which is a wine marinated pork tenderloin that is smoked. It is
another dish that is cooked over coals but is sometimes fried with
eggs or used for sandwich filler. Chiromeri is similar but is aired
ham but the wine flavour is more prominent, in the mountain area it is
dried.There is one dish that has different variations of the same dish
and that is the Moussaka, all versions of the dish are based around
aubergines and minced meat. The Greek variation funnily enough is the
version that is known all around the world. It is layered with meat,
potatoes and aubergine, which is topped with a white sauce and then
baked, while the Turkish Moussakka is not layered but there are
aubergines, green peppers, tomatoes, onions and minced meat all
sautã©ed.Halloumi is a traditional Cypriot cheese which is very
popular in the Middle East and Greece. Usually it is made from a
mixture of Goat's and Sheep's milks but in various other places around
the world cow's milk might be used although this makes it a cheaper
and inferior cheese. It is a cheese with a high melting point so it
can be fried and grilled with no problems of it catching. The cheese
is similar to mozzarella in texture but has a more salty flavour,
usually stored in salt water, can be frozen for a year and is usually
garnished with mint leaves to add to the cheeses taste. Cypriots like
eating Halloumi with watermelon in the summer and usually with some
lountza.There are many villas in Cyprus offering great access to the
many areas of Cyprus filled with a myriad of restaurants that serve
many of these dishes and more € so be sure to explore for a top
culinary experience. Whether it's a Greek influenced or Turkish
inspired dish you are bound to find something that caters to your
taste.
Wednesday, February 2, 2011
Pork Shish Kebab With Soy-Nut Butter Sauce
I came up with this recipe mainly for two reasons. First, the
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!
salmonella scare regarding peanut butter. This recipe uses soy-nut
butter which emulates the taste of peanut butter. Second, there is a
substantial amount of the population that have peanut allergies. That
being said, this recipe should have more curb appeal.A little bit
about soy; it contains a significant amount of essential amino acids
and therefore a good source of protein. Soybeans are used as a main
ingredient in many processed foods, and also used to replace dairy.
So, if you think that you don't consume soy on any given level you may
want to think again.If you're wondering if this can be cooked under a
broiler, it can, just set your broiler to high and keep the skewers
3-4 inches away. That being said, this dish can be enjoyed all year
long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut
butter.Difficulty (Scale from 1-10): 5Serves: 6 (appetizer
servings)Prep Time: 25 minutesCook Time: 10 minutesTotal Time: 35
minutesingredients1 pound boneless pork - cut into 2 inch pieces1
large orange bell pepper - cut into 2 inch pieces1 large Vidalia onion
- quartered and separated1/3 cup of water3 tablespoons of creamy
soy-nut butter2 tablespoons of finely chopped pineapple1
jalapeño pepper - seeded and deveined - finely chopped2 cloves
of garlic - minced1/2 teaspoon of reduced sodium soy
saucepreparationThread pork, bell pepper, and onion alternating on
skewers.Preheat grill or broiler.Meanwhile, in a small sauce pan,
combine water, soy-nut butter, chopped pineapple, jalapeño
pepper, garlic, and soy sauce. Heat until melted and nearly smooth,
whisking constantly, then set aside.Once skewers are cooked, serve
with soy-nut butter sauce.Enjoy your shish kebab!
Tuesday, February 1, 2011
Kid's Parties, Clowns and an Epiphany at a Kebab Shop
I believe that someday women will rule the world. Why? Let me tell you
a story. My girlfriend at the time had a small start-up company that
did kid's birthday parties and events. One time, she called me on my
cell phone that her car broke down and she needed to host a party
right now in New Jersey. So she asked me for a favor if I could go out
and help her buy some things for her scheduled parties while it's
still early. The thing was, there was both a birthday party in NY and
NJ, and I only had time to get to one of them. I said: I am not going
to look for childrens birthday party entertainment in NJ. That's too
far for me. Besides, I'm not going to able to get there in time. She
told me that if I don't get there in time, she is going to lose a big
client and her credibility in that area. Also, she told me in all
seriousness that scared me for a second that I'm never going to be
able to 'tap that' ever again. Ever a trooper, I grudgingly obeyed. Of
course, once I said yes, she became cheerful again and said I was the
best boyfriend ever. Chicks. Go figure.So my task was to go and get
two things. First, I had to look for children party clowns in NY. The
party wasn't going to start until later, but since we lived in
Brooklyn, I figured I would do that first. I looked at the yellow
pages for birthday clowns and found a few businesses nearby. I called
up the first number on the list and surprisingly, got them to agree to
go to the venue later despite the short notice. Sweet, so that was
done. The next errand was to get some party favors for the party she
was hosting in Newark. I had maybe just about an hour to get there in
time. I hurriedly flipped the yellow pages again checking for more
businesses in the New Jersey area. Coincidentally, there was this one
shop really close to where the NJ party was. So I threw the book down
and ran to my car. I ran swift like the wind knowing that if I don't
make it I won't see poon for a long, long time, or at least until she
reneges. But don't we all know that a long, long time will always be
sooner?I got there just before the hour and quickly went inside. It
either smelled something like you went to a kebab shop or they were
just trying to ward of vampires with garlic. Actually, it was a kebab
shop. Immediately, I was alarmed. I didn't check for other addresses
in the yellow pages.The person at the counter said with his thick
accent: Birthday party for kid in NY? Or would you like a doner kebab?
Whew. I thought for a second. Uh, yes and I also have to get some
things for this birthday party here in Newark too. I was blackmailed
to arrange the birthday party entertainment for kids in Newark where
my girlfriend is hosting. I replied. Ah. Women. What can we do, eh? he
chuckled. What can we do? I answered. Can't live with 'em, can't live
without 'em, huh? He just nodded and smiled. We both knew the answer
to that.The party toys are at back there's room full of them inside.
Would you like spicy or garlic sauce with that?As soon as I paid for
the toys and the kebab, I was on my way. I got to the party just in
time. With a sack full of toys on one hand and a kebab on the other, I
was the hero of the day. Also, the kebab was delicious. My girlfriend
gushed that I was the best and said: I was going to give you a kiss,
but you smell like garlic. Ah. Such is my lot in life.
a story. My girlfriend at the time had a small start-up company that
did kid's birthday parties and events. One time, she called me on my
cell phone that her car broke down and she needed to host a party
right now in New Jersey. So she asked me for a favor if I could go out
and help her buy some things for her scheduled parties while it's
still early. The thing was, there was both a birthday party in NY and
NJ, and I only had time to get to one of them. I said: I am not going
to look for childrens birthday party entertainment in NJ. That's too
far for me. Besides, I'm not going to able to get there in time. She
told me that if I don't get there in time, she is going to lose a big
client and her credibility in that area. Also, she told me in all
seriousness that scared me for a second that I'm never going to be
able to 'tap that' ever again. Ever a trooper, I grudgingly obeyed. Of
course, once I said yes, she became cheerful again and said I was the
best boyfriend ever. Chicks. Go figure.So my task was to go and get
two things. First, I had to look for children party clowns in NY. The
party wasn't going to start until later, but since we lived in
Brooklyn, I figured I would do that first. I looked at the yellow
pages for birthday clowns and found a few businesses nearby. I called
up the first number on the list and surprisingly, got them to agree to
go to the venue later despite the short notice. Sweet, so that was
done. The next errand was to get some party favors for the party she
was hosting in Newark. I had maybe just about an hour to get there in
time. I hurriedly flipped the yellow pages again checking for more
businesses in the New Jersey area. Coincidentally, there was this one
shop really close to where the NJ party was. So I threw the book down
and ran to my car. I ran swift like the wind knowing that if I don't
make it I won't see poon for a long, long time, or at least until she
reneges. But don't we all know that a long, long time will always be
sooner?I got there just before the hour and quickly went inside. It
either smelled something like you went to a kebab shop or they were
just trying to ward of vampires with garlic. Actually, it was a kebab
shop. Immediately, I was alarmed. I didn't check for other addresses
in the yellow pages.The person at the counter said with his thick
accent: Birthday party for kid in NY? Or would you like a doner kebab?
Whew. I thought for a second. Uh, yes and I also have to get some
things for this birthday party here in Newark too. I was blackmailed
to arrange the birthday party entertainment for kids in Newark where
my girlfriend is hosting. I replied. Ah. Women. What can we do, eh? he
chuckled. What can we do? I answered. Can't live with 'em, can't live
without 'em, huh? He just nodded and smiled. We both knew the answer
to that.The party toys are at back there's room full of them inside.
Would you like spicy or garlic sauce with that?As soon as I paid for
the toys and the kebab, I was on my way. I got to the party just in
time. With a sack full of toys on one hand and a kebab on the other, I
was the hero of the day. Also, the kebab was delicious. My girlfriend
gushed that I was the best and said: I was going to give you a kiss,
but you smell like garlic. Ah. Such is my lot in life.
Subscribe to:
Posts (Atom)