One pot mediterranean dish
Ingredients
300 gm chicken sausage,
cut into 1-inch pieces
1 onion, finely chopped
2 garlic cloves, minced
3 tomatoes, diced
¼ cup olives, sliced
1 tsp dried oregano
½ cup quinoa, rinsed
3 cups fresh spinach, chopped
½ cup crumbled feta cheese
4 tbsp oil
Salt to taste
Method
In a large nonstick saucepan add little oil, cook sausage and onion over medium heat until sausage is browned and onion is tender. Then add garlic, tomatoes, olives, oregano. Once the vegetables are sautéd properly, add quinoa. Top with spinach.
Add salt to taste and reduce the heat to low, cover and simmer for 12-15 minutes or until the liquid is absorbed.
Remove from the heat; fluff with a fork. Sprinkle with cheese and serve hot.
Spicy harissa chicken with puy lentil
Ingredients
1 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
3 tbsp harissa paste
500 gm boneless chicken thigh, diced
1 carrot, grated
200 gm masoor dal
800 gm tomatoes, chopped
1200 ml chicken
or vegetable stock
for harissa paste
100 gm dried chillies
1 tsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
5 to 6 garlic cloves, peeled
1 tbsp lemon juice
Salt to taste
2 tbsp extra virgin olive oil, plus more for storing
Coriander for garnishing
Method
For making the harrisa paste, take chillies into a bowl, cover with boiling water, and let it set for half an hour.
In the meantime, dry roast coriander seeds and cumin seeds in a small pan over medium heat, for about four minutes. Grind to a fine powder and set it aside.
Drain chillies and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Blend until the paste is very smooth.
Transfer to a sterilised one-pint glass jar and fill with oil until ingredients are submerged. Refrigerate and top it with more oil after each use. Harissa paste will keep for up to three weeks.
For making the main dish heat the oil in a large frying pan. Add chopped onion and sauté on low heat for five to six minutes until softened and translucent.
Now add the garlic and cook for another minute. Stir in the harissa paste, chicken and cook until well browned all over. Now add carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
Reduce the heat and cook, uncovered, for 30 to 35 minutes until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Adjust salt if required.
Garnish with fresh coriander and serve hot.
One pot mutton stew with Moroccan twist
Chef’s fusion cuisine creation
Ingredients
½ kg boneless mutton cubes
1 onion, chopped
1 zucchini, diced
12 button mushrooms, diced
2 potatoes cubes
½ cup black olives, sliced
½ cup coriander
6 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1 tsp turmeric powder
½ tsp black pepper powder
½ tsp white pepper powder
¼ tsp saffron threads, crumbled
½ cup olive oil
1 tbsp lemon juice
Salt to taste
Method
Wash mutton cubes properly. Cut veggies in required size or shape and set it aside.
In a heavy bottom pan or pot, heat olive oil, add garlic, ginger and onions and sauté for few minutes till the onions become translucent. Now add mutton cubes, turmeric powder, black and white pepper powder and cook for a few minutes. Now cover and cook for 45 minutes to an hour, on low heat or till mutton is 90 per cent done. Ensure that it is not completely done. You can use pressure cooker instead of heavy bottom pan. In that case after sautéing for few minutes add two cups of water and pressure cook for 10-12 minutes.
Once the mutton is almost done, add one cup of water, potatoes, coriander and salt.
Cover and cook for another five to seven minutes on medium flame. Then add zucchini, olives, mushrooms and two cups of water. Bring to a boil, reduce the heat and cook till vegetables are done.
Add saffron and put it on simmer till sauce thickens.
Add lemon juice and serve hot.
