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Chicken Shawarma Latkes
This recipe is certainly not ‘Quick’ but it’s well worth the time. We were pottering in the kitchen between us for most of the afternoon in shifts! Oh and we used pretty much every utensil we have…..
Ingredients for the Za'atar:-
You can make batches of this seasoning mix and keep them in a jar for future use.
2 Tbsp of Toasted Coriander Seeds
2 Tbsp of Toasted Cumin Seeds
2 Tbsp of Toasted Sesame Seeds
1 Tbsp of Oregano
1 Tbsp of Thyme
2 Tbsp of Sumac
1 Tsp of Chilli Flakes
Salt & Pepper to season
Method:-
(1) Grind up the Coriander, Cumin and Sesame Seeds.
(2) Combine with the remaining ingredients.
Ingredients for the schug:-
2 Jalapeños, trimmed
2 Handfuls of fresh Coriander
3 Garlic cloves, minced
¼ of a Tsp of ground Cumin
¼ of a Tsp of ground Cardamom
1 Tsp of lemon juice
Olive Oil
Salt & Pepper
Method:-
You can make this up to a week in advance and use it like hot sauce on anything.
(1) In a food processor, combine Jalapeños, Coriander, Garlic, Cumin, and Cardamom.
(2) Add lemon juice and Olive Oil until you have a texture you like.
(3) Season with Salt to taste.
(4) Set aside in the fridge.
Ingredients for the Tahini Cream Sauce:-
2 Tsp of Tahini Paste
220ml of Mayonnaise
Juice from ½ Lemon
Salt and pepper to taste
Water to thin
Method:-
(1) Combine and set aside in the fridge.
Ingredients for the Israeli salad:-
1 large Cucumber, seeded and diced
2 plum Tomatoes, seeded and diced
½ small Red Onion, diced
1 tablespoon of Olive Oil
Juice from ½ of a Lemon
Salt and Pepper to taste
½ Tsp of Za'atar
Method:-
(1) Combine all the ingredients in a medium bowl except the za'atar.
(3) Set aside in the fridge until you are ready to serve.
(2) Sprinkle on za'atar just before serving.
Ingredients for the Chicken:-
500g of boneless skinless Chicken thighs, trimmed and cut into cubes
1/2 Tbsp. Olive Oil plus more for frying
The Juice from 1/2 of a Lemon
¾ of a Tsp of ground Cumin
¼ of a Tbsp of Paprika
¼ of a Tsp of Allspice
¼ of a Tsp of Cinnamon
¼ of a Tsp of Chili powder
½ of a Tsp of Sumac
¼ of a Tsp of Garlic powder
¼ of a Tsp of Cardamom
Salt & Pepper to season
Method:-
(1) Marinade the Chicken in all the dry ingredients, Oil and Lemon juice in the fridge for a few hours.
(2) Fry over a medium heat until the Chicken is cooked and tender.
Ingredients for the latkes:-
2 Large Potatoes, grated and squeezed to death!
1 Egg, beaten
1 Tbsp all-purpose Flour (Gluten free for us)
½ of a Tbsp of Potato Starch (Optional)
¾ of a Tbsp of ground Cumin
¼ of a Tbsp of Paprika
¼ of a Tsp of Allspice
¼ of a Tsp of Cinnamon
¼ of a Tsp of Chili powder
½ of a Tsp of Sumac
¼ of a Tsp of Garlic powder
¼ of a Tsp of Cardamom
Salt & Black Pepper to season
Oil to fry
Method:-
(1) Dry the Potatoes very well with towels. Let them sit for 10 minutes for the starch to accumulate on the bottom.
(2) Add in the egg, flour and all the shawarma spice.
(3) Heat Oil in a frying pan.
(4) Scoop heaping spoonfuls of the Potato mixture and flatten slightly and fry until golden brown, for about 3 minutes, in batches.
(5) Flip and fry the other side.
(6) Drain on a rack over paper towels.
Drizzle the cooked Chicken with the remaining Lemon juice and serve immediately with Latkes and all the toppings.
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- Written by Tony Carson
- Category: Recipes
We sometimes end up with vegetables in the fridge with are in all honestly well beyond passing on. Some of the stores I collect from for the Food Bank are a bit sneaky and dump things in the bags which are well on their way to the next life!
The foundation of this was a really battered looking Cauliflower.
Ingredients:-
300g of Cauliflower florets
150g Green Beans, chopped
250g of Shallots, peeled & quartered
75g of Salt
4 Tbsp of Cornflour
75g of Sugar
1 Tsp of Turmeric
1 Tbsp of Mustard Powder
1 Tsp of Ground Ginger
500ml of Spirit Vinegar
250g of Cucumber, deseeded & sliced
Method:-
(1) Place the Vegetables in a bowl and mix in the Salt.
(2) Cover and allow to stand for 24 hours.
(3) Rinse and drain, allowing to dry.
(4) Mix the Cornflour, Mustard Powder, Sugar, Turmeric, Ginger and a little of the Vinegar.
(5) Combine into a smooth paste.
(6) Add to a pan over a low heat and gradually stir in the remaining Vinegar.
(7) Cook over a low heat until the mixture thickens.
(8) add the Vegetables and cook over a low heat for 2 to 3 minutes.
(9) Allow to cool and then add to jars.
(10) Allow to cure for 3 to 4 weeks.
We tried a bit last night and although it’s not had the 3 to 4 weeks to cure yet, it tastes remarkably good and certainly better than the store bought versions.
- Details
- Written by Tony Carson
- Category: Recipes
As Milk products have now become a problem for Sue, we’re re-inventing some of our favourite Gluten Free recipes. This was quite an easy fix and it worked really well.
Ingredients:-
2 Chicken Breasts
2 Tbsp of Garlic Butter, with additional dried Herbs - To add colour
Gluten & Dairy Free Breadcrumbs to coat, seasoned with Spices of your choice
1 Egg beaten
2 Tbsp of Cornflour
Method:-
(1) Make a pocket in the Chicken Breast.
(2) Spoon the Garlic Butter into the pocket.
(3) Smother the outside of the breast with the excess Garlic Butter.
(4) Coat with the Cornflour.
(5) Dip in the Egg and then roll to coat in the Breadcrumbs.
(6) Place in the fridge for 20 minutes to firm.
(7) Cook in a pre-heated oven at 180c for 20 to 30 minutes.
We used our home Lacto fermented Garlic which has been ageing in the cupboard for a few months. Also Olive Spread to replace the Butter. It really packs a punch now…..
- Details
- Written by Tony Carson
- Category: Recipes
Quite easy and very tasty…..
Ingredients:-
2 Discounted Cod for-end fillets
1 Tin of chopped Tomatoes & ½ a Tin of water
1 Onion, Diced
2 Cloves of Garlic, minced
1 Tsp of dried Thyme
1 Tbsp of Soy Sauce ( Gluten free for us)
Ground Black Pepper, to season
1 Tsp of Brown Sugar
A knob of Margarine and Oil to fry
Method:-
(1) Heat the Oil & Margarine in a pan.
(2) Add the Onions and fry until softened.
(3) Add the Garlic and fry for a further 2 minutes.
(4) Season with Ground Pepper and stir in the Tomatoes, Sugar, Soy Sauce and dried Thyme.
(5) Bring everything to the boil and then reduce the heat to a simmer.
(6) Simmer for 5 minutes.
(7) Add the Cod to the Sauce.
(8) Cover and simmer on a very low heat for 10 minutes.
(9) When the Fish is cooked and flakes easily, you are ready to serve.
We served ours with the Fish on a bed of the sauce, the remained spooned over, Broccoli and Minted New Potatoes. I was rather good…...
- Details
- Written by Tony Carson
- Category: Recipes
Gluten free bread is more like chemistry than baking to get it right. Gluten and Daily free Bread feels like you’ve actually lost the plot and are messing with the Occult / Alchemy.
But it worked. We’ll need to adjust the recipe slightly for our taste. More Salt and slightly less Honey next time. But the slightly sweet overall taste worked really well for Prawn Toast. Certainly the best version we’ve ever eating at home or in a restaurant.
Prawn Toast.
Ingredients:-
150g of Raw Prawns
1 Tsp of Ginger, grated
2 Cloves of Garlic, minced
1 Egg White
2 Spring Onions, chopped
1 Tsp of Soy Sauce (Gluten free for us)
¼ Tsp of ground White Pepper
¼ Tsp of Salt
3 Slices of Gluten free White Bread, cut into triangles (Gluten free for us – See recipe below)
6 Tbsp of Sesame Seeds
Oil to fry
Method:-
(1) Add the Prawns, Ginger, Garlic, Egg White, Spring Onions, Soy Sauce, Salt, white Pepper together and blitz to a smooth paste.
(2) Spread the paste generously on one side of the Bread.
(3) Dip each triangle of bread in the Sesame Seeds, paste side down.
(4) Heart Oil and fry paste side up for 1 to 2 minutes.
(5) Flip over and fry until the paste is golden brown.
(6) Drain of kitchen paper.
The flavour enhances as they cook, so these are probably best served at room temperature as a side. They were really good. Certainly a recipe we will repeat next time we do an Asian dish.
For the Gluten free / Milk free Bread:-
Ingredients:-
335Ml of Almond Milk, unsweetened
35g of Dairy free Margarine
2 Eggs, beaten
1 Tsp of Apple Cider Vinegar
400g of Plain Flour (Gluten free here)
120ml of liquid Honey
1 Tsp of Salt
1 ½ Tsp of Xanthan Gum
1 ¾ Tsp of Instant Yeast
Method:-
(1) Add all the wet ingredients to your Bread machine.
(2) Add all the dry ingredients excluding the Yeast.
(3) Make a small well in the top and add the Yeast.
(4) Bake on the Gluten free setting (It’s No.9 on our machine)
(5) Remove and allow to cool on a wire rack.
- Details
- Written by Tony Carson
- Category: Recipes
The Yellow Sticker fridge was kind to us the other day with two butterflied Mackerel at £1.79 They deserved a decent recipe…..
Ingredients:-
2 Butterflied Mackerel
4 Tbsp of Teriyaki
3 Tbsp of Mayonnaise
¼ Tsp of Wasabi Paste
½ Lemon , Juiced
2 Tbsp of White Rice Vinegar
4 Medium Potatoes, Peeled, boiled and mashed
A dash of Gluten Free Milk
A Knob of Dairy free Margarine
Diced Kale, deep fried to garnish
Sesame Seeds to garnish
Oil to fry
Method:-
(1) Pour the Teriyaki over the Mackerel and turn to evenly coat.
(2) Place in the fridge for at least 20 minutes.
(3) Boil and mashed the Potatoes with the Milk and Margarine.
(4) Mix the Wasabi Paste, Lemon Juice, Vinegar and Mayonnaise.
(5) Heat Oil in a griddle pan over a high heat.
(6) Add the fish to the pan skin side down and fry for 3 to 4 minutes.
(7) Flip the fish over, turning the heat down to medium.
(8) Cook over a medium heat for a further 3 to 4 minutes.
(9) Fry the Kale until crispy.
(10) Serve the Mackerel over a bed to mashed Potatoes.
(11) Spoon of the Wasabi Mayonnaise.
(12) Garnish with the Kale and Sesame Seeds.
This was a really good combination. However if you are making the Wasabi Mayonnaise with real Wasabi paste from a Chinese Supermarket, go steady….
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