Qabli pulao

Taken from here

Qabli Pulao: It is one of the most popular dishes of Afghanistan. It consists of steamed rice with chopped raisins and carrot. It often served with Beef Lamb or Chicken and  can be cooked in a variety of ways but this is the way I like it and I want share it with you.

Ingredients  

• 1kg of lamb
• Sea salt (to taste) 
• 1/8 cup pistachios
• 1/4 cup dark raisin
• 1 1/2 pints hot water
• 1 large onion (sliced) 
• 1 table spoon Gram masala
• 1 medium onion (thinly sliced)
• 1/4 cup blanched sliver almond
• 1/2 tablespoon ground cardamom
• 1/3 kg white or brown basmati rice
• 1 large carrot (cut into match sticks)\
• Fresh ground black pepper (to taste)
• 5-10 tablespoon cooking oil (its totally up to you)

Directions

1. Wash and soak the rice
2. Fry the onion and get it to a brownish color. When onion is browned,  add the meat and try mix it for at least 2 minutes. Add some salt and water and cook it till the meat is tender, remove meat and reserve stock.(discard cooked onions)
3. Boil a large amount of water with sea salt and cook the rice in it for 10 or more minutes. Set aside in a pot until ready to assemble.
4. Using the stock from the 2nd step, add some more salt if needed, black pepper, gram masala and create a stock sauce.
5. Combine cooked rice, stock sauce as needed and meat to gather and place it in a little oiled casserole dish. Cover it let it cook in a very low heat for 15min
6.  Fry carrot matchsticks in 1/2tbs oil and add the raisins at the very end, as well as the pistachios, almonds, a little sugar and cardamom.
7. By then the rice should be ready place the rice and meat in a dish and put the carrot and all other from step 6 on the top of it and its ready to serve.

Falafel

Taken from here

Ingredients:

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying

Method

1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. 
2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
3. Allow to boil for 5 minutes, then let simmer on low for about an hour. 
4. Drain and allow to cool for 15 minutes. 
5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
6. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. 
7. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
8. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). 
9. Serve hot. 

Falafel can be served as an appetizer with hummus and tahini, or as a main course. It's usually served at our house with mint leaves, and lebanese bread. It's a tasty and easy to make lebanese dish, and is also suitable for vegetarians. 

Recipe taken from here. 

Mexican style beef tacos

Taken from here

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 pound ground beef
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup tomato paste
• kosher salt and black pepper
• 12 corn tortillas, warmed
• 1/2 head small green cabbage, shredded
• 2 medium tomatoes, chopped
• 1 cup fresh cilantro sprigs
• hot sauce (optional)

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
2. Add the garlic and cook for 1 minute.
3. Stir in beef, parsley, tomato paste, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
4. Fill each tortilla with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.

Tacos are one of my favourite savoury dishes. They're easy to make and incredibly versatile in terms of fillings. The meat doesn't have to be beef, chicken is also acceptable and even vegetarian options like mexican beans can also serve as a delicious filling. There's also a choice between hard and soft tortillas. Personally I prefer hard tortilla shells because I enjoy the crunch. Tacos are a great accompaniment to any evening.

Recipe taken from here

Shrimp and Avocado Summer Salad Roll

Taken from here

Ingredients
For the rolls:

• 12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed
• 2 teaspoons grapeseed or other flavorless oil
• 1/8 teaspoon salt
• 4 rice paper wrappers (or more, if needed)
• 1 avocado, halved, pit removed and cut into 12 slices
• 8 sprigs cilantro
• 4 cups shredded romaine (about 1 head)

For the dressing:

• 2 tablespoons tahini
• 2 teaspoons yellow miso paste
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

Method

1. Preheat the oven to 400°F. 
2. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer.
3. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.
4. Mix the tahini and miso in a small bowl to make the dressing. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.
5. To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 
6. Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. 
7. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.
8. Cut rolls in half and serve immediately with the dressing on the side for dipping.

Recipe taken from here

Collaboration!

Hi Everyone, 

So yesterday on Friday the group decided to get together to make our video which is another component to this assignment. We decided to make a video that related to food so we could post it onto our blog. We ended up making macaroons!!! 

It was interesting to see how each and everyone of our skills varied in the kitchen  =D. If you have time give this recipe a go, it's not too difficult as long as you follow the instructions you'll be fine, don't be afraid, have faith and have a go!

This was our results, don't they look yummy!

To make the macaroons, you need the following:

Ingredients

• 4 large egg whites (or 5 small) 140g 
•  70g  caster sugar 
•  230g pure icing sugar  OR  230g  icing mixture
•  120g almond meal
• 2g salt (tiny pinch)
• gel food colouring (optional)

Method

1. Preheat oven to 150 degrees C
2. Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling our, continue to whip for 1-2 minutes (depends on your mixer).
3. Add gel or powdered food colouring and continue to mix for 20 seconds.
4. Sift the almond meal and icing sugar and salt twice, discarding any lumps to pass through the sieve. Fold into the egg white mixture (30- 50 folds) using a rubber spatula. The mixture should be smooth and viscous, but not runny.  

Note
over-mix = flat macaroons with no foot
under mix= will not have a smooth top

1. Pipe onto trays lined with baking paper (NON-stick), rap (bang down) trays on a bench firmly 4 times rotating the tray as you go.
2. Bake in the oven for 20 minutes. 
3. If one comes off the tray fairly cleanly, it's ready, if not bake for a little longer.

Ganache Recipe

• 100g chocolate melts
• 30ml thicken cream
• Bring the cream to the boil and pour over the chocolate and let it stand for a minute and then stir.
• If it's not melted adequately melt in the microwaver for 20 seconds and then stir- repeat until smooth.
• Let the ganache cool before piping onto macaroons. 

Recipe taken from Ann. http://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/

Our group's attempt of making macaroons!
http://www.youtube.com/watch?v=PuIBdLRhXLM&feature=youtu.be

Signing off xoxo. 

Chicken Paella

Taken from here

Ingredients

• 1/2 teaspoon saffron threads
• 1 tablespoon boiling water
• 2 tablespoons olive oil
• 200g chorizo sausages, sliced
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 1.4kg chicken pieces, trimmed
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• 2 cups arborio rice
• 400g can diced tomatoes
• 1 1/2 teaspoons smoked paprika
• 1 cup frozen peas

Method

1. Place saffron in a small bowl. Add boiling water and set aside.
2. Heat 2 teaspoons oil in a paella pan or a large, deep frying pan over medium-high heat. Add chorizo and cook, stirring, for 2 minutes. Transfer to a plate lined with paper towel.
3. Add remaining 1 1/2 tablespoons oil, onion and garlic to pan. Cook for 2 minutes or until soft. Add chicken. Cook, turning often, for 5 to 6 minutes or until golden. 
4. Add wine and 1/2 cup stock. Reduce heat to medium. Simmer, uncovered, turning occasionally, over medium-low heat for 10 minutes or until almost all liquid has evaporated.
5. Add rice, saffron mixture, tomatoes, paprika and 1 1/2 cups stock. Return to simmer and cook, uncovered, stirring occasionally to prevent mixture from catching on bottom of pan, for 15 minutes or until almost all liquid is absorbed.
6. Add peas, chorizo and remaining 1/2 cup stock. Simmer, stirring occasionally, for 5 to 8 minutes or until stock is just absorbed. Season with salt and pepper. Serve paella at the table from the pan.

My mom's experimented a few times with this dish, using chicken quarters at one point and breast cuts at another whilst also changing up the spices used. I can personally say that this dish tastes fantastic with either cut of chicken, and is a fan favourite at family get togethers. 

Recipe taken from here

Garlic Ribs (Chinese Cooking Style)

Taken from here


Garlic Ribs gives an essential taste of the exquisiteness of the richness of the Garlic and the tender and delicious aspects of the Rib.  

Main ingredients:

•  pork short ribs (pork ribs) 800 grams 

Accessories: 

• white garlic 100 grams
• 75 grams of glutinous rice flour, 

Spices: 

• 25 grams of starch
• meat tenderizer powder 10 grams
• 10 grams of MSG
• 4 grams of salt
• white sugar 10 grams 
• 10 grams milk rot
•  peanut oil 100 g

Method

1.  Wash the pork ribs and cut them into 8 cm long pieces, with loose meat (meat tenderizer) and marinate for 1 hour, flush and drain. Add garlic, grind garlic with small amount of water in blender.
2.  Put garlic into the ribs, and mix until absorbed into it, add seasoning sticky rice flour, starch and mix well and marinate for 30 minutes.
3. Light pot, and heat oil 'til hot, add ribs, deep fry it until the color fades into golden brown and it is finished. 

I like this very much is because my dad taught me how to cook this as we both like eating it very much.

Recipe taken from here