Home Middle-EastArabian Get the party rolling | Recipes – Gulf News

Get the party rolling | Recipes – Gulf News

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Salt and pepper squid
Salt and pepper squid
Image Credit: Camera Press

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Looking for easy starter recipes? Try one of our starters for simple but impressive entertaining

Salt and pepper squid

INGREDIENTS

Vegetable oil, to deep fry

4 long red chillies, seeded, thinly sliced

METHOD

1. Rinse the squid under running water and pat dry with paper towel.

2. Cut the squid down the centre, so as to open it out and then slice into 5mm strips.

3. In a large bowl, combine the flour, chilli powder, white pepper and sea salt.

4. Add the squid and toss to coat.

5. Shake off any excess flour and transfer squid to a clean plate.

6. Meanwhile, heat oil in a wok or a large saucepan until the surface starts to shimmer.

7. Deep-fry the chilli for 1-2 minutes or until softened.

8. Remove with a slotted spoon and drain on absorbent paper.

9. Deep-fry the squid, in batches, for about 1-2 mins, or until just tender and golden.

10. Remove with a slotted spoon ad drain well on absorbent paper.

11. Transfer squid and chilli to a serving plate and serve with lemon wedges.

– Recipe from Camera Press

Soy and corn wraps

Soy and corn wraps
Soy and corn wraps
Image Credit: Gulf News Archives

INGREDIENTS

1 tsp chopped green chilli

1/2 tbsp coriander powder

1 tsp garam masala powder

5 tbsp finely chopped red, yellow and green peppers

A pinch chopped coriander

1 cup soy nuggets, soaked in water for 1 hour

METHOD

1. In a pan, heat oil over high heat. Add cumin seeds, ginger, garlic and onion and sauté until onion is light brown in colour.

2. Add remaining ingredients, except soy nuggets, sweetcorn and yogurt. Cook for 10 minutes or until tomatoes soften.

3. Drain soy nuggets, squeezing to get rid of excess moisture. Add corn and nuggets to the pan. Season with salt and cook until mixture is dry.

4. To prepare the bread, mix together all the ingredients and knead to make a soft dough. Divide into six equal balls and roll into 15cm-diameter discs.

5. Place one disc on a hot non-stick pan or griddle. When bubbles begin to appear on the surface, flip it over. Smear a bit of ghee on top, cook for a few more seconds then flip over again. Smear ghee on the other side as well and cook until slightly brown on both sides. Repeat with remaining discs.

6. Mix the prepared filling with yogurt. Place a spoonful of mixture into the centre of each prepared bread, leaving some left over. Fold breads carefully to make wraps. Warm wraps through on a hot griddle and serve over spare mixture with mint chutney.

Spicy sweetcorn and prawn soup

Spicy Sweet Corn and Prawn soup
Spicy Sweet Corn and Prawn soup
Image Credit: Gulf News Archives

INGREDIENTS

400g prawns, peeled and deveined

2 tsp freshly grated ginger

2 potatoes, peeled and cubed

4 tbsp chopped coriander, plus extra for garnishing

METHOD

1. Set aside a few prawns for the garnish and roughly chop the rest.

2. Heat half the oil in a pan and sauté the onion until soft. Add the ginger and curry paste and sauté for 30 seconds. Stir in a little of the coconut milk to loosen the mixture, then add the remaining milk and stock. Bring to the boil.

3. Cut the sweetcorn off the cobs and add to the pan.

4. Add the potatoes and fennel. Simmer until both are tender. Add the chopped prawns and simmer for 5 minutes.

5. Add the oyster sauce, spring onions and coriander. Season to taste.

6. Blend the soup in a food processor until you achieve the desired consistency.

7. Dust the prawns that were set aside with flour and periperi spice. Heat the remaining oil in a frying pan and cook the prawns until golden. Drizzle with lime juice.

8. Spoon the soup in bowls and garnish with the fried prawns and extra coriander.

Salmon ceviche with avocado

Salmon Ceviche
Salmon Ceviche with Avocado
Image Credit: Gulf News Archives

INGREDIENTS

400g salmon fillets, skin removed, cut into 5mm pieces

1 green chilli, seeded, finely chopped

1 red chilli, seeded, finely chopped

1 Spanish onion, finely chopped

1 avocado (just ripe), halved, stoned, peeled, finely chopped

1 kaffir lime leaf, vein removed, finely shredded

4 tbsp freshly shredded coconut

Baby salad leaves or caviar, to serve (optional)

METHOD

1. In a glass or ceramic bowl, mix together salmon, lime juice and both the chillies. Cover with cling film and refrigerate for 30 minutes.

2. Remove and add onion, avocado, lime leaf and coconut. Gently toss mixture until just combined. Place a portion of the mixture into a small bowl, press gently and then invert the bowl over a platter.

3. Repeat to make the remaining servings. Garnish with baby salad leaves or caviar and serve immediately.

Quinoa Salad with Roasted Vegetables

Quinoa Salad
Quinoa Salad with Roasted Vegetables
Image Credit: Fit Fresh

INGREDIENTS

METHOD

1. Peel the beets and carrots and dice into 1-inch cubes.

2. Slice a firm green zucchini into ¼-inch thickness.

3. Cut cauliflower into bite size florets. Cube out an avocado into 1-inch cubes.

4. Drizzle olive onto the cauliflower, beetroot and carrots, and roast in the oven for 30 mins at 180°C.

5. Add honey to the carrots and beets alone and roast for another 3 minutes.

6. In a mixing bowl add all the salad ingredients and combine well.

4. For the dressing, measure out all the ingredients and whisk together.

7. Pour the dressing at the time of serving.

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