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Spicy Salmon Fillets

Ingredients

500 grams salmon fillets
1 clove garlic
One medium onion finely chopped
1 1/2 teaspoons ground black pepper
3/4 teaspooons paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon dried thyme
1/4 teaspoon salt
1 1/2 tablespoons of olive oil

Method

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 180 degree C oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

Serve on boiled or steamed rice with a side salad.

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Pumpkin Soup

Ingredients

500 grams pumpkin
2 big potatoes
2 big onions
2 carrots
1 large tablespoon of butter
2 heaped teaspoons of chicken stock powder
5-6 cups of water
salt and pepper
1 small bottle of cream

Method

Chop the onion and fry in butter until translucent. Cut up the potatoes, pumpkin and carrots, add to pan with other ingredients except the salt pepper and cream.

Simmer on low heat until vegetables are soft, use a Bamix or other liquidise and then add the remaining ingredients. Stir well and reheat but do not boil.

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Plov

Ingredients

500 gms mutton, goat, or lamb neck – cut into chunks or chops
3 to 4 large onions, roughly chopped
couple of tablespoons of vegetable oil
3 to 4 medium carrots, sliced thickly (about 5mm slices)
Rice
1 head garlic, peeled and roughly chopped
1 tbsp ground cumin seeds
Salt and black pepper to taste
About 1/4 cup of barberries
Washed basmati rice and water (use quanitity of 1:2.5 i.e. 1 cup of washed basmati rice to 2.5 cups of water)

Method

Heat oil very hot and fry meat until it starts to brown. Add onion and chopped garlic and fry until soft, add sliced carrot and fry a few minutes longer.

Add all other ingredients, stir well, cover, bring to boil and simmer for 10 minutes (no more). Take off the stove and wrap the whole sealed saucepan in a couple of towels to keep the heat in and leave it to sit for at least two hours.

Serve with green salad.

N.b. If you can’t get barberries then you could try red currants or black currants, but do try to get the dried barberries, they are awesome.

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Pickled Onions

Ingredients

Pickling onions
Enough brown malt vinegar to cover onions
2 tablespoons of honey
1/4 teaspoon of ground allspice
1/2 teaspoon of mustard seed
black peppercorns
2 cloves
pinch of tarragon
2 tablespoons of salt

Method

Heat enough water to cover the onions, mix in the salt and add the onions while hot. Soak the onions for one to two days.

Put the remaining spices, vinegar, and honey in a saucepan and simmer for 5 minutes. Drain the onions and put in sterilised jars, cover with the vinegar and spice mixture to about 1cm from top of jar. Seal when cold and leave for three weeks before eating.

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Meat Balls with Vermicelli Rice

Ingredients

Olive oil for frying
500 grams of minced lamb or beef
1/4 cup plain flour
salt and black pepper to taste
1 pint of stock (pork stock works really well but chicken will do)
juice of 1 lemon
a small bundle vermicelli (very thin spaghetti)
1 cup long grain rice
1/2 teaspoon of cumin powder (optional)

Method

Mix the flour, salt, and pepper together on a dinner plate. Then taking about a desertspoon of mince each time, make a ball of the meat by rolling it in your hands, finish by rolling in the flour to completely coat each ball and put to one side.

When you have made all the mince into meat balls and coated them all with flour, fry them in the oil to throughly brown them. When browned put in a saucepan with enough stock to cover. Fry the remaining flour/salt/pepper mixture in the frypan until it too is browned, add the fried flour to the stock and stir carefully so that you don’t break up the meatballs. Simmer gently until the meatballs are cooked through and the gravy is thickened. Add the cumin powder to the gravy during cooking.

While the meatballs are cooking, in a clean frypan put some more olive oil and gently fry the vermicelli unti it is dark brown (try not to burn it)! Add the fried vermicelli to the rice and steam or boil them together until the rice is cooked.

Serve the meatballs on the vermicelli and rice with fresh natural yoghurt to accompany.

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Meat and Homus Stew

Ingredients

1 cup of dry chick peas (homus)
1 tablespoon of margarine or oil
2 large onions roughly chopped
1 kilo of mutton or goat neck chops
3 cloves garlic chopped (optional)
1 teaspoon of black pepper
1 teaspoon of ground cummin Salt to taste
juice of 1 lemon

Method

Soak the chick peas overnight in a pint of water, this important they should soak for at least twelve hours.

In a large saucepan fry onion and garlic lightly, just sautéed is OK, dont brown. Add the black pepper and fry a couple mopre minutes to release the flavour. Add the meat and fry a further five minutes. Add the chick peas, the water they soaked in, the cumin, and salt. Simmer, covered, on low heat for about 1 1/2 hours until meat is falling from bones.

Remove enough liquid from the stew to steam rice. Typically, because there will be chick peas in the water you might need a ratio of about 1:1.25 or 1:1.5 rice to liquid, add the lemon juice to the remaining stew.

Steam the rice with the liquid and serve the stew on the rice accompanied by fresh natural yoghurt which can be added on top.

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Meat and Homus Stew

Ingredients

1 cup of dry chick peas (homus)
1 tablespoon of margarine or oil
2 large onions roughly chopped
1 kilo of mutton or goat neck chops
3 cloves garlic chopped (optional)
1 teaspoon of black pepper
1 teaspoon of ground cummin Salt to taste
juice of 1 lemon

Method

Soak the chick peas overnight in a pint of water, this important they should soak for at least twelve hours.

In a large saucepan fry onion and garlic lightly, just sautéed is OK, dont brown. Add the black pepper and fry a couple mopre minutes to release the flavour. Add the meat and fry a further five minutes. Add the chick peas, the water they soaked in, the cumin, and salt. Simmer, covered, on low heat for about 1 1/2 hours until meat is falling from bones.

Remove enough liquid from the stew to steam rice. Typically, because there will be chick peas in the water you might need a ratio of about 1:1.25 or 1:1.5 rice to liquid, add the lemon juice to the remaining stew.

Steam the rice with the liquid and serve the stew on the rice accompanied by fresh natural yoghurt which can be added on top.

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