Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts

Wednesday, April 18, 2012

Kofta with Saffron Dressing ... Mars Bar Slice...

Beef/Pork Kofta with Saffron Yoghurt Dressing
School Holidays... cooking class activity held with our local Youth Group. Everyone enjoyed preparing, cooking  and eating these yummy Kofta along with a tossed salad and Mars Bar Slice for dessert... nothing left over is a good indication of success and now the kids have been skilled in the art of cooking these themselves at home. So simple even the kids can do it!



  • Into a food processor place 1 roughly chopped brown onion, 1 cup of loosely packed fresh herbs such as coriander, continental parsley and mint... finely process.
  • Next add 1kilo of minced meat... we used 50/50 pork and beef... process again quickly.
  • About 100grams of crumbled feta and two eggs.
  • Finally 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground allspice and some salt and pepper.
  • Pulse this mixture to a paste like consistency and then form into sausage shapes around bamboo sticks using about a tablespoon or so of the mix on each. (This mix produced about 17 as pictured)
The Kofta can either be grilled or cooked on a BBQ and the kids did this also.
BBQ time
Saffron Yoghurt Dressing and tossed salad

Saffron Yoghurt Dressing

  • Take 10 threads of saffron and soak them in a tablespoon of hot milk until the milk goes cold.
  • Add this along with a couple of tablespoons of fresh chopped coriander to a 250 gram tub of Greek style yoghurt and there you have it.



Mars Bar Slice
This went so fast I didn't get a photo of the cut pieces... also a huge success... also easily made by the kids at home.




  • Take 75 grams of butter, 1 tablespoon of golden syrup and 4 chopped Mars Bars and gently melt using a double boiler over a low flame until smooth.
  • Add this mixture to 3 cups of rice bubbles and mix quickly.
  •  Place the mix into a lined and greased slice tray and cool while making the topping.
  • Topping is a 200gram block of chocolate and a large knob of butter which is also melted  using a double boiler over a low flame until smooth and then spread across the top of the slice. Set in the refrigerator until the top is hard.

Thank you kids and Lyn the Youth Officer for inviting me to conduct cooking lessons with you. I hope you all found the day as inspiring as I did. I Hope to see you all attending the next planned cooking lessons for this coming term. Excellent effort kids you made the mutual learning a pleasure to be a part of.




Tuesday, March 6, 2012

Thai style Roast Pumpkin

Thai style Roast Pumpkin
Using the seed end of the butter nut pumpkin left over from tea last night ... cut this into wedges and remove the seeds leaving the skin on. Drizzle with olive oil and salt and pepper and roast them standing up if possible until cooked and golden all over.

  • Make the dressing while this is happening. Into a saucepan place all of the following ingredients...1 clove of crushed garlic, 1tea spoon ground cumin, 2 table spoons sweet chili sauce, 4 table spoons rice wine vinegar, 1 table spoon brown sugar, 2 table spoons ketjap manis, 2 table spoons olive oil and 2 tea spoons sesame oil ... bring to the boil and simmer gentle for 2 minutes.
Toss the baked pumpkin and dressing together in a large bowl and let them cool to room temperature for about 30 minutes...serve sprinkled with any of the left dressing and roughly chopped coriander.

This twist on delicious roast pumpkin that you may not be able to resist will be served for tonight's tea of simple home made salmon patties (tomorrows recipe) and a two minute tossed salad... tasty finger food option for a party serve with a serviette.

Tuesday, February 28, 2012

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise
This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
  • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
  • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
  • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
  • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.