Turkish Coffee- Rubbed Brisket

OH MY GOD This recipe from epicurious. has me swooning !!

I NEED TO EAT THIS!

Check it out ❤

Their recipe is packed full of amazing recipes, Please do see it for yourself.

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YIELD
Makes 4 to 6 servings
ACTIVE TIME
15 Minutes
TOTAL TIME
5 1/4 Hours
INGREDIENTS
    • 2 onions, peeled and quartered
    • 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
    • 1 large carrot, peeled and cut into 2-inch pieces
    • 1 fennel bulb, cut into 1 1/2-inch-thick wedges
    • 1 garlic head, unpeeled, sliced in half crosswise
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon plus 1 teaspoon kosher salt, divided
    • 1 1/2 teaspoons freshly ground black pepper, divided
    • 1 tablespoon finely ground Turkish coffee or espresso
    • 1 tablespoon smoked cinnamon or regular cinnamon
    • 1 teaspoon ground cardamom
    • One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
  1. Special equipment:
    • Heavy, large roasting pan
PREPARATION
    1. Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
    2. Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
    3. To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
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Makhluba – Upside down rice cake

This can be cooked in many different ways. I am putting this recipe here so that I can try it tonight. This is from Marwa in the cooking group i’m in.

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Ingredients:

Chicken – 1 Whole (1.5kgs)
Potatoes – 3-4 medium size
Egg plant – one large
Onion – 1 big I used 3
Butter – 1 tblspn
Olive oil – 2-4 tblspns
Vegetable oil for frying
Basmati rice – 3 cups

Spices for the chicken:
Cinnamon ground – 1/2 tspn
Cardamom ground- 1/4 tspn
Coriander ground – 1 tspn
All spice ground – 1 tspn
Seven spices ground – 1 tspn
Cumin – 1 tspn
Turmeric – 1 tspn
Spices for the rice: Salt and pepper- 1/2 tspn each; All spice – 1/2 tspn; turmeric – 1 tspn.

Method:
1. De-skin the chicken, cut into 12 pieces at the joints, clean, wash, drain and keep aside.
2. Heat a tblspn of butter in a big pot and add the diced onion to it.
3. When the onions sweat a little add the chicken to the pan followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
3. Add 3 – 4 cups of water and let it cook for sometime till the chicken is done.
4.Slice the egg plants and potatoes separately. Rub a little salt and keep them aside for sometime. The egg plants sweat a little on rubbing salt. Press them gently to drain the water and wipe with paper towels. This way they don’t absorb oil when frying.
5. Deep fry them separately. Drain on paper towels.
6. Boil water in another pot. Add the basmati rice. When the rice is 80% cooked, drain well, then add the spices to the rice, mix well and set aside.
7. Take a small round roaster and grease it with some butter (1tspn) on the inside. Then sprinkle a little of the spiced rice at the bottom.
8. Now spread a layer of the chicken pieces (reserve the broth) on top of the sprinkled rice.
9. Then spread a layer of baked/fried egg plant on top of the chicken. Then a layer of potatoes on top of the egg plant or you can layer both together – one eggplant and one potato slice, all stacked together.
10. Finally add the spiced rice on top. Press the rice with a lid and then pour the reserved broth on top of the rice. Close the roaster lid and put it in the pre-heated oven (at 350 degrees fahrenheit) for 15 mins till you see the steam gushing out as soon as you open the lid. You have to be careful when you are opening the lid and avoid keeping your face close to the roaster.
11. Keep a round serving platter ready. Remove roaster lid and close it with the serving platter.
12. Put your oven gloves on (thick insulated ones) and holding the roaster bottom with one hand and the top of the closed serving platter with the other, overturn the roaster carefully on to the serving platter and slowly rest the serving platter on the counter top. Remember it is very hot so you have to do it very carefully and tactfully balancing it really well. Otherwise ask someone to help you.
13. Let this rest for 2 mins. Take a serving spoon and tap the roaster on the top and all the sides slowly to release the makhlooba from sticking to the roaster.
14. Uncover the roaster slowly. Lo and behold! You have the whole makhlooba with the chicken on the top like a cake. It looks beautiful, smells great and tastes heavenly. Hmm, so yummy! Enjoy.

Chicken Tenders

These gorgeous chicken tenders is made by Adele on the cooking group I am in. They look so good and i’m sure the kids will love them when I make them this week!

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Ingredients

For the Marinade
1-1.5kg chicken tenderloins
1 cup yoghurt
1.5 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

For the crumbs
2 cups plain flour
1 heaped teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons baking powder
4 tablespoons milk
1 cup oil for frying

Combine the chicken tenders with all of the marinade ingredients in a large bowl or ziplock bag. Mix until chicken tenders are evenly coated. Refrigerate for however long you have, I left it for 30 mins you can leave it as long as you can.

Make the crumbs by mixing the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix until well combined, then add the milk and stir with a fork until mixture is evenly clumpy/crumbly.

Get a plate or tray ready. Put tenders into the crumbs one or a few at a tome (depends how but your bowl is). Be sure to press the chicken firmly into the crumbs so clumps stick to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the crumbs). Put crumbed tenders on the tray.

Line another tray with a few layers of paper towels and set aside. Add oil to a pan I put about 1 or 2 cm high oil. Heat just above medium heat (5/9). Fry a few at a time until golden brown on both sides, flip only once. Put cooked tenders on paper towels to drain.

Serve hot alongside salad, bread, potato n gravy, whatever you like.

Kefta Bi Saniyi

I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.

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Preheat oven to medium heat

2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties

3. In a baking pan, arrange the Kafta patties one next to the other.

4. And put them in the Oven

5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven

6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.

7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.

8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.

9. Serve with white rice on the side.

Chocolate Peanut Butter Pie

Doesn’t this gorgeous pie look AMAZING !!!

These images were shared in a cooking group I am in from a lady named Yasemin, I HAD to share this gorgeous recipe so that I can make it myself some day soon.

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Ingredients:

For the crust-

2 packets of plain biscuits (i used the “maria” ones from aldi ill post a photo of them below)
4 tblsp butter or margarine
1tblsp crunchy peanut butter

For the filling-

1 can of chocolate condensed milk
1 small pack of cadbury dairy milk chocolate
1 1/2 – 2 tblsp thickened cream
crushed peanuts to garnish

Method:
1) put the can of condensed milk to boil in water (DO NOT OPEN THE CAN), keep topping up the water as it evaporates it will need to boil for roughly 2hrs, to speed up the process you could put it in your pressure cooker for 30 minutes.

2) crush biscuits in a bowl and melt the butter in 30 second bursts in the microwave, then combine with the crushed biscuits and peanut butter. mix until you get a wet crumb consistency.

3) transfer crumb mixture to tart pan and press down with the bottom of a glass ensuring its evenly spread out; as well as up the sides. Put into frisge to cool while condensed milk is cooking.

4) when the condensed milk is done allow to cool and open can, at this point youll need to take a small fork and mix the thick fudge like product in the can very fast to remove any lumps and ensure its creamy.

5) pour into biscuit case and spread evenly with back of spoon. Return to fridge to cool for 15-20 minutes.

6) in a bowl put the chocolate and thickened cream then heat in microwave for 30 sec then mix until all the chocolate is melted. Pour over the top of the choc fudge mixture in the tart.

7) sprinkle with crushed peanuts and leave in fridge overnight. (Note: you can eat it right away but i find it to be EVEN BETTER after spending a night in the fridge)

Molten Brownies

I love brownies – they’re like a complete food group for me 😛 I could happily munch on one with a cup of tea/coffee and call it lunch.

These ones look amazing and from Naamet on Facebook Enjoy =D

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Ingredients:

1 cup (150g) plain (all-purpose) flour

¾ cup (75g) cocoa

¾ cup (130g) brown sugar

1 1/3 cups (290g) caster (superfine) sugar

175g unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 eggs

125g dark chocolate, chopped

Rolo chocolate

Method:

1.Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
2.Add the chocolate and Rolo and stir to combine.
3.Preheat oven to 160°C (325°F).
4.Lightly grease and line a 20cm square tin with non-stick baking paper.
5.Spread the mixture into the tin.
6.Bake for 50 minutes – 1 hour or until the brownie is set.
7.Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16

 

Brie En Croute (Brie in puff pastry)

This divine recipe is from eddieross.com and I simply HAD to share !!!

Amazing brie, topped with some of your favourite preserves, almonds and wrapped in puffed pastry then baked until golden. Serve with toasted french stick to scoop up the deliciousness within ❤ oh wow

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brie-en-croute

 

For the full recipe instructions and more amazing photo’s please check out the page link HERE