Are You Receiving Me?

Absolutely delicious recipe – thank you Nagi from Recipe Tin Eats

Serves 2

Ingredients:

• Large sweet potatoes – to cut into thick slices or steaks
• 2 – 3 tsp olive oil
• Spice Mix:
• 1 1/2 tsp smoked paprika (sub ordinary)
• 1/2 tsp onion powder (or more garlic powder)
• 1/2 tsp garlic powder (or more onion powder)
• 1/4 tsp cumin powder
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• Whipped Tahini Yoghurt Sauce:
• 1 cup plain yogurt (250g)
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice
• 1 garlic clove , finely grated
• 1/2 tsp cooking/kosher salt
• Topping:
• 2 tbsp extra virgin olive oil
• 3 garlic cloves , finely minced
• 1 1/2 tbsp eschallot (US: shallot), finely chopped (Note 3)
• 1 tbsp red cayenne pepper , deseeded, finely chopped (not spicy, Note 4)
• 1 tbsp green cayenne pepper , deseeded, finely chopped (not spicy, Note 4)
• 1 tbsp white sesame seeds
• Serving:
• 2 tbsp pine nuts , toasted
• 2 tbsp coriander/cilantro leaves , finely chopped
• Pinch of sumac , optional (or paprika)
• Pita or lebanese bread

Method:

1. Preheat oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment/baking paper.

2. Bake sweet potato – Rub sweet potato steaks with oil, then sprinkle each side evenly with spice mix (don’t rub, it smears). Bake 45 – 50 minutes until potato is soft. Don’t flip.

3. Tahini yogurt sauce – Whisk ingredients in a medium heat-proof bowl until mostly combined. Microwave for 20 seconds on high. Whisk again – it will be like softly whipped cream! Use warm or at room temp.

4. Toast pine nuts in a small pan (no oil) preheated over medium heat. Once lightly golden, remove into a bowl.

5. Topping – In the same pan, heat oil (still on medium). Add all Topping ingredients and cook, stirring, until the garlic is golden. Transfer into a bowl immediately.

6. Assemble – Smear most of the yogurt sauce on plate (save some for drizzling). Put sweet potato on top. Sprinkle with Topping, drizzle with yogurt sauce, then sprinkle with pine nuts, coriander and sumac. EAT with crunchy toasted flatbread!

Stolen from Delicious magazine

Serves 4
Cook time:

Ingredients:

• tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp black peppercorns
• ¼ tsp fine salt
• ½ tsp cayenne pepper
• 600g lamb mince
• 3 garlic cloves, minced
• 2 tbsp harissa
• 100g panko breadcrumbs
• 4 small peppers (any colour)
• 1 tbsp olive oil
• 270ml chicken stock
• 200g couscous
• ½ bunch mint
• ½ bunch coriander
• 80g pomegranate seeds
• 4 tbsp natural yogurt
• Pinch sumac (optional)

Method:

1. Heat the oven to 180°C fan/gas 6. Toast the coriander, cumin and fennel seeds and peppercorns in a hot dry pan for a minute until fragrant, then transfer to a pestle and mortar and grind into a powder. Add to a bowl with the salt, cayenne, lamb mince, garlic, harissa and breadcrumbs, then mix well. Halve the peppers lengthways, remove the seeds and lightly oil the outsides, then stuff with the lamb mixture. Bake for 20 minutes.
2. Meanwhile, bring the stock to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover and leave for 5 minutes.
3. Reserve a handful of the herbs and pomegranate seeds to garnish, then stir the rest into the cooked couscous and season with salt and pepper. Serve the peppers on top of the couscous, drizzled with a little yogurt and sprinkled with the remaining pomegranate seeds and herbs and (if using) a pinch of sumac.

Totally stolen from Delicious after this divine dish was served at a friend’s one night.

Serves 8
Cook time: 25 minutes to make it, plus cooling time

Ingredients:

• 2 tbsp olive oil
• 1 small onion, roughly chopped
• 1 crushed garlic clove
• 410g tin cannellini beans, drained and rinsed
• 75 ml fresh chicken stock, hot
• 2 tbsp EVOO
• Good squeeze of lemon juice
• 1 baguette or similar shaped bread, cut into 32 slices about 1 cm thick
• For the black olive relish:
• 50 g can anchovies in olive oil, drained and chopped
• Small handful fresh flatleaf parsley, leaves finely chopped
• 4 tbsp EVOO
• 50g pitted black olives, chopped
• 1 tbsp lemon juice

Method:

1. Heat the olive oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally for 5 mins until soft. Add the garlic, cannellini beans, chicken stock and some seasoning and simmer for 4-5 minutes until the beans are tender. Leave to cool.
2. Make the black olive relish by stirring all the ingredients together in a bowl. Season to taste with salt and pepper and set aside.
3. Process the beans and their liquid in a blender or food processor with the EVOO and lemon juice. Season to taste. Can be served warm or at room temperature. The bean mixture will thicken as it cools so don’t worry if it seems watery at first.
4. To make the crostini, put a griddle pan over a high heat until very hot. Toast the bread slices until very lightly charred on both sides.
5. To serve, spread some white bean purée on top of each warm crostini and spoon over a little olive relish.

Serves 4
Cook time: 20m

Ingredients:

• 2 tbsp vegetable oil
• 2 long red chillis, reseeded & finely chopped
• 2 garlic cloves, crushed
• 3 cm piece ginger, grated
• 750g shredded chicken (or raw chicken mince)
• 6 spring onions, sliced
• 400 ml can coconut cream
• 1½ cups Massel chicken style liquid stock
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 large lime, juiced
• Kaffir lime leaves
• ½ cup coriander leaves

Method:

1. Heat oil in a large saucepan over medium high heat. Add chillies, garlic and ginger. Cook, stirring for 1 minute or until aromatic. If using raw chicken, add it now. Add onions and stir until combined. Cook, stirring for 5 – 7 minutes until chicken is cooked through.
2. Add coconut cream, stock, fish sauce, brown sugar, 2 tbsp lime juice and lime leaves. Stir until combined. If using cooked chicken, add it now. Bring to the boil, reduce heat to medium low and cook uncovered for 5 minutes for until fully heated through.
3. Serve topped with coriander.