Pepper chicken and pearl couscous salad with Persian feta recipe

Pepper chicken and pearl couscous salad with Persian feta

This delicious Pepper chicken and pearl couscous salad with smooth feta is sure to become a regular feature on your dinner menu. Proudly brought to you by Lemnos and the Taste team.

To Prep 0:15
To Cook 0:20
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients

250g trussed cherry tomatoes
4 (about 150g each) chicken breast fillets
1/2 teaspoon coarsely ground black pepper
1 teaspoon sumac
1 tablespoon olive oil
1 1/2 cups (300g) pearl couscous
100g baby rocket leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
250g Lemnos Smooth Feta, crumbled, reserving 2 tbs of oil
1 tablespoon cider vinegar
1/4 cup (35g) toasted slivered almonds

Method

Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with half the oil. Season with salt and pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from heat.

Step 2
Heat a chargrill pan on high. Combine the chicken, pepper, sumac and remaining oil in a large bowl. Season with salt. Cook on grill, turning, for 10 minutes or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.

Step 3
Cook the couscous in a saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.

Step 4
Combine the couscous, tomatoes, rocket, parsley, mint, feta in a large bowl. Whisk the reserved oil and vinegar in small bowl. Drizzle over couscous mixture. Divide among serving plates. Top with chicken and sprinkle with almonds to serve.

Taste.com.au - September 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

Persian rice baked with chicken, kumara and broccolini recipe

Persian rice baked with chicken, kumara and broccolini

To Prep 0:15
To Cook 0:40
INGREDIENTS 19
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tbs olive oil
6 (about 600g) chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tsp sweet paprika
2 green cardamom pods, crushed
1 cinnamon stick
1 tsp saffron threads
1 1/2 cups (300g) SunRice low GI white rice
1 kumara, peeled, cut into 2cm pieces
2 1/4 cups (560ml) chicken stock
1 tbs pomegranate molasses
1 bunch broccolini, cut into 5cm pieces
1/2 cup (70g) toasted pistachios, coarsely chopped
1/2 cup small mint leaves
Greek-style yoghurt, to serve
Lemon wedges, to serve
Pomegranate molasses, to serve

Method

Step 1
Preheat oven to 180C. Heat the oil in a large casserole pan over high heat. Add half the chicken; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.

Step 2
Add the onion and ginger; cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika, cardamom, cinnamon and saffron; cook, stirring, for 1 minute or until fragrant. Return the chicken with the Sunrice low GI white rice and kumara and stir to combine. Pour over chicken stock and add pomegranate; stir to combine. Bring to the boil. Remove from heat.

Step 3
Bake, covered, in preheated oven for 30 minutes or until liquid is absorbed and rice is tender. Arrange broccolini over rice. Bake, covered, for 5 minutes or until broccolini is tender. Set aside for 5 minutes to rest.

Step 4
Use a fork to lightly fluff the rice. Sprinkle with pistachios and mint leaves. Serve immediately with yoghurt and lemon wedges, if desired.

Taste.com.au - June 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

Persian chicken with lentil rice recipe

Persian chicken with lentil rice

To Prep 0:05
To Cook 0:25
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 (about 250g each) chicken marylands
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup (100g) puy lentils (or Australian blue lentils)
1 cup (200g) SunRice Basmati Rice, rinsed, drained
1 1/2 cups (375ml) Campbell's Real Stock Chicken
50g butter
1 brown onion, thickly sliced
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 red onion, thinly sliced
Lemon wedges, to serve

Method

Step 1
Preheat oven to 200°C. Combine the chicken, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan. Roast in preheated oven for 25 minutes or until golden brown and cooked through.

Step 2
Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.

Step 3
Combine the rice and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes. Add the lentils and use a fork to stir through.

Step 4
Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.

Step 5
Spoon the rice mixture among serving plates and top with onion mixture. Combine the coriander, mint and red onion in a small bowl. Place the chicken on rice mixture and top with coriander salad. Serve immediately with lemon wedges, if desired.

Nutrition

Energy 2519kJ
Fat saturated 10.00g
Fat Total 24.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 53.00g
Dietary Fibre 6.00g
Protein 40.00g
Cholesterol 156.00mg
Sodium 578.52mg

All nutrition values are per serve.

Notebook: - June 2008 , Page 125
Recipe by Sarah Hobbs

Photography by Chris Chen

How to make lamb biryani recipe

Lamb Biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium

Ingredients

2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice

Directions

Rice
Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

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White chocolate baklava cigars recipe

White chocolate baklava cigar

All good things must come to a close, but you'll look forward to the end if it means relishing these creamy, slender delights.

To Prep 0:45
To Cook 0:20
INGREDIENTS 9
DIFFICULTY EASY
MAKES 16

Ingredients

105g (3/4 cup) slivered almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tablespoon caster sugar
12 sheets filo pastry
60g unsalted butter, melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamom pods, bruised
1 tablespoon fresh lemon juice

Method

Step 1
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.

Step 2
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoonful of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.

Step 3
Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.

Step 4
Place cigars in a heatproof dish. Drizzle over the syrup. Serve.

Notes

You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 1 hour ahead.

Nutrition

Energy 822kJ
Fat saturated 4.00g
Fat Total 9.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 25.00g
Dietary Fibre 1.00g
Protein 3.00g
Cholesterol 11.00mg
Sodium 81.11mg

All nutrition values are per serve.

Australian Good Taste - March 2007 , Page 70
Recipe by Alison Roberts

Photography by William Meppem

Chicken, spinach and feta pide recipe

Chicken, spinach and feta pide

Try this classic Turkish dish of chicken, spinach and feta wrapped in a delicious golden-brown pastry.

To Prep 1:40
To Cook 0:40
INGREDIENTS 20
DIFFICULTY CAPABLE COOKS
MAKES 8

Ingredients

250ml (1 cup) milk
60g butter, chopped
1 1/2 tablespoons caster sugar
125ml (1/2 cup) warm water
2 teaspoons (7g/1 sachet) dried yeast
675g (4 1/2 cups) plain flour
2 teaspoons salt
1 egg yolk
1 tablespoon water
Lemon wedges, to serve

Chicken and spinach filling

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg chicken mince
1 tablespoon tomato paste
1 tablespoon sweet paprika
2 tablespoons dried oregano leaves
400g can diced tomatoes
200g baby spinach leaves
200g Lemnos Full Cream Fetta, crumbled

Method

Step 1
To make the chicken and spinach filling, heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste, paprika and oregano; cook, stirring, for 1 minute or until aromatic. Add the tomatoes and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and toss until spinach wilts. Taste and season with salt and pepper. Set aside to cool.

Step 2
Meanwhile, to make the dough, combine the milk and butter in small saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is lukewarm. Remove from heat.

Step 3
Combine the sugar, water and yeast in a small bowl. Set aside for 3 minutes or until foaming.

Step 4
Combine the milk mixture and yeast mixture in a large bowl. Add the flour and salt and stir to form a dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape into a ball and place in a bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 5
Preheat oven to 200C. Lightly grease 2 baking trays with oil. Use your fist to knock back the dough. Divide into eight even portions. Roll a dough portion out to a 15 x 25cm oval. Place one-eighth of the chicken mixture over the dough, leaving a 2cm boarder. Sprinkle with feta. Combine the egg yolk and water in a small bowl. Brush egg wash around the boarder. Pull dough up and fold over to partially cover the filling. Pleat the edge. Brush with egg wash and place on the lined tray. Repeat with remaining dough, chicken mixture and feta.

Step 6
Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until golden brown and cooked through. Serve with lemon wedges.

Nutrition

Energy 3112kJ
Fat saturated 11.20g
Fat Total 24.90g
Carbohydrate sugars 7.80g
Carbohydrate Total 76.20g
Dietary Fibre 5.00g
Protein 51.90g
Cholesterol 179.00mg
Sodium 1158.00mg

All nutrition values are per serve.

Taste.com.au - February 2014

Photography by Craig Wall

Sayadieh Fish Recipe

Sayadieh Fish

Preparation time: 20 minutes
ٍServes: 4
Level: Easy

Ingredients

1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste

Directions

Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Source: Lebanese Recipes