Sunday, September 09, 2012

MEAT STUFFED BAKED EGGPLANT




In this video tutorial, Mariette demonstrates how to make this really simple Mediterranean baked eggplant recipe. In a small mixing bowl she adds all the ingredients. Eggplant also known to some as Aubergine, is such a vegetable that you can make so many different types of dishes with them, would you believe even Jam / preserves. Although it may resemble the dolma recipe, it does not have any rice in it, its all meat / ground beef, spices and herbs. Using lean ground beef is preferred for a healthy dish. Serve with rice, salad. Presentable on your dinner table, quick and affordable family meal.

INGREDIENTS
3 medium size eggplant - Clean, head cut off
1 roasted red bell pepper (optional)
quarter pound lean ground beef
2 to 3 tablespoon parsley, chopped
1 medium tomato, diced
1 medium onion, chopped finely
1 jalapeno, chopped finely (optional)
2 teaspoon, tomato paste
2 teaspoon, red pepper paste
1/2 teaspoon paprika,
1/2 all spice
1 cup water
1 1/2 tablespoon vegetable oil or olive oil
black pepper to taste
salt to taste

PROCESSING METHOD

* Preheat oven at 200C / 400F Degrees, rack in the middle of oven.

* Wash the eggplant, then cut off the head, and cut straight into the eggplant starting 3/4 inch from the end and continue lengthwise to the other end leaving 3/4 inch uncut. Do not cut through all the way to the other side. Make two cuts on each eggplant.

* For the meat stuffing. In a mixing bowl add the ground beef, onion, tomato, jalapeno, allspice, paprika, 1 teaspoon of each tomato paste and red pepper paste, salt and black pepper to taste. Mix together well.

* Stuff the eggplants with the meat mixture.

* In a small bowl add the the rest of the tomato paste and red pepper paste. Dillute with 1 cup of water until it becomes a sauce.

* Place the eggplants to a oven safe dish like a Pyrex, and pour the sauce around the eggplants.  

* Spread the vegetable oil or olive oil ontop of the eggplant skin.

* Cover with foil, and cut a slit in the middle.

* Cook in the oven for 45 minutes. Make sure to check half way through the cooking time to check if it is not burning, or if it needs more water.

* After cooking is done, remove into serving dish, pour the sauce all over the eggplant.

* Garnish with the roasted bell pepper (skin removed) and sprinkle with the chopped parsley.

* Serve with rice, salad.

MEAT STUFFED CABBAGE ROLL (DOLMA)




Stuffed Cabbage Rolls with Ground Beef - Middle Eastern Recipe with lots of garlic, ground beef, and herbs and spices all wrapped up in a cabbage leaf and cooked in a large sauce pot. Its a delicious recipe served with yogurt garlic dressing or sauce. This recipe is absolutely delicious! Mariette demonstrates in this video tutorial how to make this Cabbage Dolma.

INGREDIENTS
Cabbage : 1 Large Head - Blanched
Ground Beef : 1 Pound
Round Grain Rice : 1 Cup
Parsley : 4 Tablespoon
All Spice : 1 1/2 Teaspoon
Black Pepper : 1 Teaspoon
Dry Mint : 1 Tablespoon
Garlic : 2 Head whole Cloves
Garlic : 3 to 4 Clove - Crushed
Paprika : 1 Tablespoon
Onion : 1 Count - Finely Chopped
Tomato Sauce : 1 Can (15 Ounce)
Lemon Juice : 2 Whole Lemon or Lime Juice

PROCESSING METHOD

Blanching the Cabbage
* In a large pot place 3 cups of water and bring to a boil. Peel each cabbage leaf individually and place several carefully into the boiling water and press down with spoon. Blanching should take about a minute per batch. 
* Remove with a slotted spoon. Repeat with the rest of the cabbage.

Making the Stuffing
* In a bowl, add the ground beef, parsley, mint, rice, paprika, allspice, black pepper, crushed garlic, tomato sauce, lemon juice, salt to taste. Mix together well.

Rolling the Cabbage
* Take each cabbage segment and place about a tablespoon of stuffing and fold the two sides inward and roll from one end until reaching the other.

Cooking the stuffed Cabbage Rolls
* In a pot, place each roll with the end under so that doesn't unravel. For each layer sprinkle with a little salt and several clove of garlic. Until you finish with all the stuffing and cabbage. Pour water until it reaches the top of the Cabbage Rolls.
* Place a heat resistant plate or kitchen weight, cover the pot with its lid.
* Cook on medium heat for 40 minutes. Check to see if the rice is cooked, and use a fork to see if the cabbage is very tender then the meal is done.
* Allow to cool 5 minutes. 
* Can be served with a yogurt garlic sauce.

RICE STUFFED GRAPE LEAVES




Stuffed Grape Leaves recipes vary depending the region and country the recipe is from example in Turkey it is prepared with minced lamb or beef some rice and wrapped. While in Egypt they call it Mahshi wara' inab and although it tastes just as good served cold it is customary for Egyptians to serve it hot. Stuffed grapes with variations can be found in the cuisine of Greece, Armenia, Egypt, Cyprus, Albania, Azerbaijan, Turkey, Iraq, Iran, Poland, Romania, India, Palestine and Israel. This dish is very suitable for parties, a good h'orderve, side dish, or even a main dish. Best consumed at room temperature or cold.

INGREDIENTS
1 cup round grain rice
1 cup of olive oil
2 large onions finely chopped
1/2 teaspoon black pepper
1/2 teaspoon Paprika
1 cup or a little bit more of water
1/2 cup of fresh lemon juice
Salt to taste.
1 table spoon of Pine Nuts
1/2 cup of chopped parsley
2 tablespoons of fresh dill finely chopped or one tablespoon dried dill
1 lime or lemon thinly sliced
16 oz Grape leaves from jar

PROCESSING METHOD

* I prepare the grape leaves for stuffing by cutting the stems out
* Put around one cup of oil in a casserole
* Add the onions. Saute the onions for about a minute until it is soft and translucent. One or two minutes, it shouldn't be browned.
* After it sizzles a little bit, I add the pine nuts. You can use walnuts instead.
* Add the black pepper, paprika, salt to taste, and cook for another minute or two.
* Add the rice, parsley and dill
* Add water, lower the heat to medium
* Mix the stuffing well
* Cover it and cook for ten to fifteen minutes
* The rice is cooked. I did add some more water while cooking
* And now add the lemon juice and mix it well
* I'll let it cool down a little bit and then I'll start stuffing the grape leaves.
* These grape leaves are from the jar sold in Mediterranean stores.
* Sometimes they're tough, when you feel it's tough boil it for 10 to 15 minutes before you stuff it.
 *Place a few leaves in the middle of the casserole so the stuffed grape leaves do not burn. The smooth side of the leaf should be facing the plate and the vein side should be facing you.
* Place about a tablespoon of the rice mixture in the center. When the grape leaves are big, you can add more rice mixture.
* Fold one layer over the rice. Fold it on both sides and then roll it. Don't roll it too firm or too loose. When stuffing meat choose smaller leaves if possible.
* Place the folded side facing down. I arrange it around the casserole side by side.
* Pour some olive oil top. Just to give it a shine.
* Add some water, to cover the grape leaves.
* Place lemon slices on top of the stuffed grape leaves.
* Place a plate on top and push it down.
* Close the lid, put the stove on high until the water starts boiling then reduce it and cook for about 10 to 15 minutes or until the grape leaves are soft and tender and the rice inside is cooked.

Sunday, November 29, 2009

CHICKEN BREAST PUDDING WITH MILK AU GRATIN


INGREDIENTS
1/2 chicken breast
7 glasses milk
1 and 1/2 glasses sugar
3/4 cup potato starch
1 and 1/4 cup rice flour
1 and 1/2 glasses water
1/2 teaspoon salt
1/2 teaspoon cinnamon

PROCESSING METHOD

* Boil a very fresh chicken breast until it is tender.
* Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres.
* Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water.
* Put the milk, sugar and salt in a saucepan. Melt the sugar and let simmer.
* Put the potato starch and rice flour in a bowl. Slowly add from the boiling milk, stirring constantly, to have a smooth paste.
* Add it to the milk and and cook until it starts thickening, stirring all the time.
* Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding.
* Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of it in a plate. Let cool and turn it upside down. It should come out without sticking to the plate.)
* Pour it into a 2-3 cm deep pan. Put it on gas flame and burnt the bottom, turning the pan whenever necessary.
* Let cool for 3-4 hours.
* Cut it into 10 cm square pieces. Take them out with the help of a spatula.
* Fold them to make thick rolls, with the burnt side upwards.
* Sprinkle with cinnamon before serving.

EGGPLANT STUFFED WITH MINCED MEAT


SERVING : 6

INGREDIENTS
6 eggplants
1 glass olive oil
6 green pepper, sliced
1 tomatoes, sliced

FILLING
500 grams ground meat (a mixture of beef and lamb)
1 soupspoon butter
3 onions, finely diced
3 tomatoes, grated
1 bunch parsley, chopped
1/2 soupspoon salt
1/2 soupspoon pepper

PROCESSING METHOD

* Dice the onions very finely and brown them in the butter.
* Add the ground meat and brown for a few minutes while mashing it with a fork.
* Add the salt, pepper and grated tomatoes. Mix and let cook.
* This filling should not be too loose when it is used to stuff the eggplants.
* Remove all but 2 cm of the stem, then peel them, leaving 2 cm wide bands lengthwise (to prevent the eggplants from crumbling).
* Place the eggplants in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut.
* Fill the split eggplants, opening them lightly. They can be decorated with a slice of tomato and green pepper.
* Pour a glass of olive oil and 1/2 glass of water into the baking dish.
* Cover and cook on the stove for 3/4 hour on a low heat.

FRIED POTATO CROQUETTES


SERVING : 6

INGREDIENTS
1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil
1/2 bundle parsley, chopped

PROCESSING METHOD


* Boil unpeeled potatoes for 25-30 minutes.
* Drain, peel and mash them.
* While they are not, add cheese, flour, eggs, parsley, salt and pepper. Mix well and knead to make a consistent paste.
* Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
* Arrange them on a tray sprinkled with flour.
* Heat the oil in a frying pan. Fry them until golden brown.
* Serve hot.

GRILLED MEATBALL


SERVINGS : 5

INGREDIENTS
750 grams minced meat, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water.
* Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions.