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Tunisian chicken olive and bean stew recipe And Books

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Tunisian chicken olive and bean stew recipe and books

So you would like to know how to make Tunisian chicken olive and bean stew recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


tunisian chicken olive and bean stew

500g boned chicken meat cut into 2cm pieces
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1 heaped tbsp coriander seeds crushed
1 onion chopped
3 tbsp olive oil
250g black eyed beans soaked for at least 4 hours
2 sprigs thyme
2 tbsp tomato puree
75g black olives
11/2 tbsp red wine vinegar
salt

Mix the cubes of chicken with the cayenne and black pepper and the coriander.
Stir to coat evenly.
Fry in half the oil over a medium heat for about three minutes.
Add the onion and continue to fry until the onion is tender.
Drain and rinse the black beans then add to the pan along with the thyme and enough water to cover by about 3cm.
Bring up to the boil and simmer until the beans are tender (about 40 minutes) and most of the liquid has evapourated.
Stir in the tomato puree olives vinegar and salt.
Simmer for another 34 minutes then taste and adjust seasonings.
Serve hot.
Use thigh meat in preference to breast of chicken as it will mpart more flavour.

This Recipe Serves 4


  • Mushrooms a la greque

    2 cloves garlic thinly sliced
    3 shallots sliced
    120ml olive oil
    100ml dry white wine
    2 tbsp tomato puree
    2 bay leaves
    2 sprigs parsley
    1 sprig thyme
    1 level tbsp coriander seeds coarsely crushed
    1/4 tsp fennel seeds
    1 tsp caster sugar
    500g small button mushrooms
    half a lemon
    a little finely chopped parsley
    salt and pepper

    Put garlic shallots and olive oil into a pan large enough to take all the ingredients.
    Cover and cook over a low heat for five minutes without letting the shallots brown.
    Add all the remaining ingredients except the mushrooms lemon and chopped parsley and season to taste.
    Simmer for 15 minutes.
    As the sauce simmers trim the mushrooms and wipe clean.
    Rub cut edges with the lemon.
    If they are on the large side halve or quarter them.
    Add them to the pan with just enough water to cover.
    Put a lid on the pan and simmer for about four minutes.
    Lift out the mushrooms with a slotted spoon on to a serving dish.
    Boil down the sauce until fairly thick fish out and discard the sprigs of parsley and thyme then pour sauce over the mushrooms.
    Serve at room temperature sprinkled with a little extra finely chopped parsley.

    This Recipe Serves 6
  • Spiced white radish and orange salad

    1/2 tbsp coriander seeds
    1 tsp cumin seeds
    1 dried red chilli
    good pinch cinnamon
    2 oranges
    1/2 white radish (mooli or daikon) peeled and thinly sliced
    1 lime quartered



    Heat a small heavy frying pan over a high flame and add the coriander and cumin seeds.
    Dry fry shaking gently until they give off a fabulous waft of incense.
    Tip into a bowl.
    Now dry fry the chilli for a few seconds until it turns a shade darker.
    Whip it out of the pan before it begins to burn.
    Let it cool then break into pieces and shake out the seeds.
    Grind the chilli pieces with the coriander cum n and cinnamon to a fine powder.
    Peel the oranges removing every last trace of bitter white pith then slice.
    Arrange the orange and radish slices on a serving dish with the lime quarters.
    Sprinkle lightly with the spice mixture and put the remainder into a small bowl for the table.
    Make sure when serving that everyone gets a wedge of lime to squeeze over their helping.

    This Recipe Serves 4

  • Roast leg of lamb with coriander crust

    1 leg of lamb 221/2kg
    2 tbsp coriander seeds
    1 tsp cumin seeds
    l/2 tsp ground cinnamon
    l/2 tsp ground turmeric
    4 cloves garlic roughly chopped
    1 onion roughly chopped
    3cm piece root ginger roughly chopped
    2 red chillies deseeded and roughly chopped
    250g Greek yoghurt
    2 tbsp sunflower or vegetable oil salt

    Trim the leg of lamb if necessary.
    Dry fry the coriander and cumin seeds in a heavy frying pan until they turn a shade darker and scent the room.
    Tip into a bowl and leave to cool.
    Grind to a powder with the cinnamon and turmeric.
    Process to a paste with the garlic onion ginger and chillies and a few tablespoons of the yoghurt. Mix in the remaining yoghurt and oil and season with salt.
    Rub the yoghurt paste all over the meat coating completely.
    Cover loosely and leave to marinate in a cool place for at least 24 hours but if you can manage a full 48 hours so much the better.
    Roast at 200C/400F/Gas Mark 6 allowing 34 minutes per kilo plus an extra 15 minutes (for pink meat).
    For fully cooked meat add an extra 25 minutes cooking time on to the total.
    Baste occasionally with the pan juices and if the crust threatens to burn protect it with a sheet of silver foil removing it for the last five minutes to crisp up the meat again.
    Turn the oven off leave the door ajar and leave the lamb to rest for 20 minutes or so before carving.
    Serve the roast lamb with basmati rice moistened with the roasting juices accompanied by fruit chutney.

    This Recipe Serves 4 6
  • Watermelon salsa

    1 large ripe mango
    10 cherry tomatoes
    1 medium sized red onion finely chopped
    2 thick wedges of watermelon about 100g before peeling
    juice of half a lemon
    1 small hot red chilli very finely chopped
    1 small handful of chopped coriander leaf

    Peel the mango and slice the flesh away from the stones keeping the pieces as thick as possible. Cut the flesh into small dice preserving as much of the uice as you can. (Try not to cut it too small it easily turns to slush.)
    Cut the cherry tomatoes into halves or quarters depending on their size and mix with the mango. Add the onion.
    Remove the hard green skin from the watermelon fish out the seeds with the point of a knife and cut the flesh into small chunks but not as small as the mango.
    Toss the fruits together with the lemon juice chopped chilli and coriander leaves.
    Chll for no more than half an hour by which time the fruit will have leaked some juice which should not be wasted.
    Any longer and the salsa is inclined to become sloppy.

    This Recipe Serves 4 as a side dish
  • Melon raita

    250ml thick natural yoghurt
    250ml chopped peeled watermelon (measure in the yoghurt pot)
    pinch ground cumin
    pinch paprika
    1 tsp chopped coriander leaves

    Whisk the yoghurt slighty then add the diced waterrnelon the spices and the coriander leaves. Season with salt and black pepper finely ground.
    Serve chilled.

  • Watermelon and feta salad

    2 thick wedges of watermelon tough skin removed
    200g Greek feta cheese
    about 10 basil leaves coarsely shredded
    1 handful of black olives
    4 tsps red wine vinegar
    50ml light olive oil

    Poke out the pips from the melon with the point of a knife.
    Cut the pink flesh into large chunks.
    Put them and any escapingjuice into a bowl.
    Crumble the feta into large lumps.
    Add it to the melon with the basil leaves and the olives.
    Mix the red wine vinegar with the olive oil seasoning with a little black pepper.
    Toss gently with melon and crumbled feta.
    Serve straightaway with some bread to soak up the juice.

    This Recipe Serves 2 as a light salad

  • Roast lemon chicken
    My grandmother Molly used to make this with kumara but sweet potatoes are a good alternative; the best come from Israel or South Africa. In winter parsnips are a great substitute.

    1 medium size chicken
    salt and freshly ground black pepper
    1kg sweet potatoes
    1/4 cup fresh oregano leaves
    2 tsp fresh rosemary leaves
    150 ml extra virgin olive oil
    2 medium size juicy lemons

    Pre heat the oven to 210C/400F/Gas Mark 6.
    Remove the legs wings and breasts from the bird and cut in half. (Simmer the carcass in water with some carrots lemons herbs and onions for two hours to give you some stock to use at a later date.)
    Lightly season the joints with salt and freshly ground black pepper and brown in a frying pan in a little oil.
    Dice the sweet potatoes and place with the herbs salt and pepper and half the oil in a ceramic roasting dish.
    Halve the lemons lengthways and slice finely.
    Put the leg joints on top of the potatoes sprinkle with the lemon and roast for 30 minutes.
    Add the breasts drizzle the remaining oil on them and cook for a further 30 minutes.
    The chicken is ready when the juices run clear when the flesh is pricked.
    Serve with a salad.
    Recommended wine: The combination of sweet and tart flavours is perfectly echoed in a crisp fresh Australian Riesling.


    This Recipe Serves 4
  • Vegetable salad with sweet lemon ginger dressing

    6 large lemons
    1 clove garlic
    2cm piece peeled ginger
    2 tsp honey
    1 tsp caster sugar (preferably unrefined)
    salt and white pepper
    1 cup extra virgin olive oil
    1 red pepper
    6cm piece cucumber
    1 cup bean sprouts
    1/2 small red or savoy cabbage
    1 small raw beetroot

    Peel the rind from three lemons removing any pith.
    Cut the garlic and ginger into 8 pieces each and place with the rind honey and sugar in a small saucepan.
    Add 1 cup of lemon juice.
    Bring to the boil and reduce by half adding 1/2 tsp salt and 1/2 tsp white pepper.
    Cool then strain into a bowl and whisk in the olive oil.
    Finely slice the pepper and cucumber taking care to remove the seeds from both.
    Rinse the bean sprouts in cold water and drain.
    Finely shred the cabbage removing the core first.
    Slice the beetroot (you will want to wear gloves for this).
    Finally mix all the vegetables together toss with the dressing and stand for 20 minutes before serving.
    Recommended wine: This dressing calls for an assertive wine and whether its served with fish vegetables or poultry a New Zealand Sauvignon blanc will complement it perfectly.

    This Recipe Serves 6 as an accompaniment
  • Seared tuna with sweet and sour onion relish

    4 x 1cm thick tuna steaks or 4 skinless salmon fillets
    100ml olive oil
    4 medium size red onions
    1 thumb sized piece peeled ginger
    4 cloves peeled garlic
    grated zest and juice of 4 limes
    50ml tamarind paste
    2 tsp fish sauce
    8 large basil leaves
    1/2 cup coriander leaves

    Lightly season the fish brush with a little oil and rest at room temperature while you make the relish.
    Peel and finely slice the onions and garlic and shred the ginger.
    Heat the remaining oil in a deep pan and saute the onions over a medium heat for five minutes stirring occasionally.
    Once they begin to turn brown add the garlic and ginger and turn the heat up.
    Stir continuously for two minutes then add the lime juice tamarind paste and fish sauce.
    Cook over a fierce flame until the liquid has reduced by half and stir in the herbs.
    Remove from the heat.
    Heat a griddle iron skillet or heavy pan until smoking and cook the fish for only 45 seconds on each side (it should remain rare and moist inside) before turning out on to plates and spooning relish on top.
    Eat with crunchy steamed beans or mangetout.
    Tamarind in block form will need boiling in water and then straining
    Recommended wine: A lightly chilled Pinot noir from the New World with its characteristic lively fruitiness is a great match for a meaty fish like tuna


    This Recipe Serves 4
  • Spicy lamb salad with lime

    400g trimmed lamb loin or 6 large fillets
    1 tsp sesame oil
    a little salt
    4 limes or 2 medium size lemons
    2 tsp demerara sugar
    1 tsp soy sauce
    1/2 tsp finely chopped red chillies seeds removed
    4 shallots finely sliced
    1/2 cup fresh coriander leaves
    1/2 cup fresh mint leaves
    1/4 cup crushed toasted unsalted peanuts

    Trim the lamb of all fat.
    Rub the meat vith the sesame oil and sprinkle with salt; let it sit at room temperature for 15 minutes.
    Finely grate the zest from the limes then squeeze them to make one third of a cup of juice.
    Mix the zest and juice vith the sugar soy and chilli until the sugar dissolves.
    Heat a pan to smoking hot and sear the meat for one to two minutes on each side depending on the thickness of it; it must be rare on the inside.
    Let it rest for five minutes then slice it finely mix with the dressing and the remaining ingredients and serve immediately.
    Recommended wine: Spicy meats call for fruity uncomplicated wine in this case Merlot from Chile. Its packed with berry flavours that are sharpened by putting the bottle in the fiidge for about 30 minutes before serving.
    Can be done equally well with chicken or fish especially salmon or mackerel.

    This Recipe Serves 4 as a starter
  • Sichuan peppered fruit

    500g fresh apricots
    125g caster sugar
    2 rounded tsp Sichuan peppercorns
    1 tsp coriander seeds
    juice of 2 lemons
    450g fresh strawberries

    Slice apricots in half and remove stones.
    Place in a fairly large ovenproof dish and sprinkle with caster sugar.
    Roughly crush the peppercorns and coriander seeds and scatter among the apricots.
    Pour in the lemon juice and cover the dish with foil.
    Preheat oven to 170C/325F/Gas Mark 3 and place the dish on the middle shelf for 3/4 1hour until the apricots are soft.
    Remove the foil from dish and leave to cool.
    Finally slice the strawberries lengthways and mix with the apricots and syrup.
    Chill until ready to serve with or without cream.

    This Recipe Serves 4
  • Traditional trifle

    for the base
    about 20 ratafia biscuits 2 Swiss rolls or 6 trifle sponges
    dry or medium dry sherry or sweet white wine
    4 tbsps apricot jam
    2 bananas peeled and sliced
    juice of half a lemon
    at least 250g of soft fruit raspberries etc

    For the custard
    400ml single cream
    1 vanilla pod
    2 egg yolks
    2 large eggs
    4 tbsps caster sugar

    to tinish
    100ml double cream
    a few ratafia biscuits berries or candied fruit to decorate

    Break the sponge cake or macaroons into hunks and use them to make a layer in the bottom of a deep glass or china dish.
    Pour over enough sherry or wine to soak the cake it should be thoroughly wet but not slushy.
    To make the custard place the cream and the vanilla pod in a pan and brlng to the boil.
    Beat the egg yolks and eggs together then pour on the cream which should be at boiling point. Whisk thoroughly.
    Return to the pan stirring with a wooden spoon until it thickens.
    Do not let it get too hot.
    Leave the custard to cool a little.
    Melt the jam in a small pan then spoon it over the sponge.
    Add the sliced bananas soaked in the lemon juice and the berries.
    Pour the custard over the fruit and leave to cool.
    Whip the cream gently until it starts to thicken.
    The idea is to whip it until it forms soft voluptuous waves rather than until stands in peaks.
    Spoon the cream on to the cold custard and dot over a little something in terms of decoration.
    Just a few berries will suffiee.

    This Recipe Serves 6
  • Ten minute trifle

    10 sponge fingers broken into short pieces
    250ml chilled sweet wine
    100g of raspberries loganberries or blackberries or even better a pack of summer compote from the supermarket
    9 ripe bananas peeled and sliced
    2 eggs separated
    50g caster sugar
    225g mascarpone
    little vanilla extract or brandy

    Put the sponge fingers into a deep glass or china dish.
    Pour over the wine gentiy pressing the tingers down into the iiquld then throw in the raspberries or other berries and the bananas.
    Cream the egg yolks with the sugar add the mascarpone and beat with an electric whisk till iight and creamy.
    Tip in the vanilia extract or brandy.
    Whisk the egg whites till they form stiff peaks and fold gently but thoroughly into the cream.
    Tip the masearpone mfixture over the fruit and sponge.
    Shake the bowl gently for a few seconds.
    Set aside for as long as you ean.

    This Recipe Serves 4
  • Thai sweet and sour pork

    1 lb lean pork sliced into thin 2"x 1" strips
    3oz mushrooms sliced (tinned straw or fresh button)
    2 tomatoes cut into six wedges
    half cup spring onions cut into 1" lengths
    1 tsp chopped garlic
    3 fresh chillies deseeded and sliced diagonally
    half cup chicken stock
    1 tbsp vinegar
    2 tbsp tomato sauce
    2 tbsp sugar
    1 tbsp vegetable oil
    1 tbsp fish sauce (Nam Pla)
    1 tbsp tapioca flour
    1/3 cup sliced onion
    1 tsp pepper
    1/4 tsp salt
    1 tbsp chopped fresh coriander half cup cucumber cut lengthways into quarters and sliced half an inch thick

    Heat the oil in a wok or heavy based pan and brown the garlic.
    Add the pork and cook for five minutes over a high flame stirring constantly then add the mushrooms spring onions onions chillies vinegar tomato sauce sugar fish stock and then the tomatoes.
    Add half the chicken stock.
    Stir well.
    Mix the remaining stock slowly with the tapioca flour blend well and pour slowly into the wok stirring gently until the sauce thickens.
    Season to taste with the salt and pepper garnish with cucumber and coriander.
    Tapioca flour is the main thickening ingredient in Thai cooking; it is very similar to arrow root but much cheaper. Use arrow root or corn flour as a substitute. Omit the salt if you are using a ready salted cube for your stock

    This Recipe Serves 4
  • Lemon syllabub

    1 lemon
    100ml sweet white wine
    2 tbsps brandy
    75g caster sugar
    300ml double cream

    Wlth a vegetable peeier cut the peel from the lemon as thin as you can leaving behind the bitter white pith.
    Cut the lemon In half and squeeze the juice into a glass or china dish.
    Add the peel wine and brandy.
    Leave for several hours preferably overnight
    Lift out the lemon peel stir in the sugar and allow it to dissolve.
    Whip the cream lightly until It starts to thicken very slightly.
    Now add the brandy and wine mixture to the cream slowly and with a little care add it too qulckly and it will curdle.
    Whisk gently until the mixture thickens.
    It should be just thick enough to spoon into cups lying lazily in waves.
    Any attempt to make it stand in peaks wili result in a grainy mess.
    The colder the ingredients the more chance it has of success.
    Chill for an hour or so longer if possible before serving.

    This Recipe Serves 4

  • Thai sweet and sour vegetables

    red peppers cut into matchsticks
    mange tout cut into matchsticks
    baby sweetcorn cut into matchsticks
    courgettes cut into matchsticks
    carrot cut into matchsticks
    water chestnuts (tinned)
    bamboo shoots (tinned)
    3oz mushrooms sliced (tinned straw or fresh button)
    2 tomatoes cut into six wedges
    half cup spring onions cut into 1" lengths
    1 tsp chopped garlic
    3 fresh chillies deseeded and sliced diagonally
    half cup chicken stock
    1 tbsp vinegar
    soya sauce
    2 tbsp tomato sauce
    2 tbsp sugar
    1 tbsp vegetable oil
    1 tbsp tapioca flour
    1/3 cup sliced onion
    1 tsp pepper
    1/4 tsp salt
    1 tbsp chopped fresh coriander half cup cucumber cut lengthways into quarters and sliced half an inch thick

    Heat the oil in a wok or heavy based pan and brown the garlic.
    Add the red peppers mange tout baby sweetcorn courgettes carrot and cook for five minutes over a high flame stirring constantly then add the mushrooms spring onions onions chillies vinegar tomato sauce sugar fish stock and then the tomatoes.
    Add half the chicken stock.
    Stir well.
    Mix the remaining stock slowly with the tapioca flour blend well and pour slowly into the wok stirring gently until the sauce thickens.
    Season to taste with the salt and pepper garnish with cucumber and coriander.
    Tapioca flour is the main thickening ingredient in Thai cooking; it is very similar to arrow root but much cheaper. Use arrow root or corn flour as a substitute. Omit the salt if you are using a ready salted cube for your stock

    This Recipe Serves 4

  • Sour and spicy prawn soup
    Tom Yam Kung

    6 large raw prawns
    3 cups chicken stock
    56 chillies (yellow are the hottest otherwise try Fresh red chillies)
    5 slices galangal (this is a slim finger root; use root ginger if you cant find it but in a smaller quantity as galangal is more delicate)
    1 stem lemon grass (take out the hard centre choke and cut into short sections)
    4 tbsp lime juice
    3 tbsp Nam Pla (Thai fish sauce use a light soya sauce if you cont find the real thing)
    half lb button mushrooms halved
    approx 1 tbsp coarsely chopped coriander leaves

    Shell and de vein the prawns then wash them thoroughly.
    Heat the stock to boiling add the lemon grass galangol and prawns
    Season with lime juice chillies and fish sauce.
    Add the chopped coriander and mushrooms.
    Remove from the heat and serve hot.
    Do not allow the dish to boil for more than a few seconds after adding the prawns or they will go tough and rubbery.
    If using the small pre cooked prawns add them at the very last minute and simply heat through.
    You can substitute any white fish cut into chunks for the prawns
    Cant find lime juice? Use 23 tablespoons of cordial the sweetness wi!l be disguised by the fieriness of the chillies.

    This Recipe Serves 4

  • Chicken with red curry

    1 lb diced chicken meat
    l tsp red curry paste
    1 tsp green peppercorns
    1 cup coconut milk (tinned)
    half cup basil leaves chopped coarsely
    3/4 cup sliced baby courgettes (they look better sliced diagonally)
    1.5 tbsp fish sauce (Nam Pla)
    1/4 tsp salt
    1 tbsp vegetable oil
    2 fresh chillies deseeded and sliced diagonally

    Heat the oil in a wok.
    Fry the red curry paste and chicken for five minutes stirring regularly.
    Add half the coconut milk simmer gently for two minutes stir occasionally.
    Add the remaining coconut milrk fish sauce salt and sugar and bring to the boil.
    Then add the courgettes peppercorns and chillies stir well and garnish with basil.
    Serve with rlce or noodles.

    This Recipe Serves 4
  • Crab and fresh pea salad

    zest and juice of a lime
    4 tablespoons light fruity olive oil
    1 tablespoon white wine vinegar
    2 teaspoons nam pla (Thai fish sauce)
    5 tablespoons raw shelled peas
    a quarter of a cucumber finely diced
    2 spring onions finely chopped
    1 tablespoon chopped coriander leaves or more if you wish
    1 tablespoon chopped mint leaves
    250g white and brown crab meat crisp
    lettuce to serve

    Put the zest and juice of the lime in a mixing bowl and add the olive oil vinegar and nam pla. Stir in the peas.
    If they are not as tender and sweet as you would like then boil them for a minute or two drain and rinse in cold water before using.
    Add the diced cucumber spring onions and herbs.
    Season with a little salt and a few grinds of black pepper.
    Put a few crisp lettuce leaves on each plate you can tear them up a little if they are large.
    Toss the crab meat gently in the dressing then pile on to the lettuce.
    Serve immediately with brown bread and butter.

    This Recipe Serves 2 as a main salad

  • Hot spiced crab

    150g crab meat or a small dressed crab
    4 tablespoons fresh breadenumbs
    1 teaspoon lemon juice
    1 tablespoon Worcestershire sauce a few drops of Tabasco
    1 teaspoon English mustard
    3 tablespoons double cream
    2 tablespoons grated Parmesan

    Scoop the crab from its shell (if you are using dressed crab) into a small mixing bowl.
    Add the breadorumbs seasonings and cream.
    Taste then add salt pepper and more mustard to your liking.
    Go easy on the salt.
    Pile the mixture back into the shell or into a small shallow ovenproof dish.
    Sprinkle the grated cheese over the top.
    Place under a preheated grill for a few minutes until the cheese has melted and the mixture has started to bubble.
    Try this with a lightly dressed bitterleaf salad.

    This Recipe Serves 1

  • Thai crab cakes

    450g crab meat
    6 kaffir lime leaves finely chopped or a stalk of lemon grass finely chopped
    1 teaspoon fish sauce a fistful coriander leaves
    2 heaped tablespoons mayonnaise
    2 small hot red chilli peppers roughly chopped
    75g fresh white breadcrumbs flour for dusting
    oil for shallow frying

    Throw everything except the flour and oil into a food processor and whiz gently till mixed. Dont whiz to a sludge.
    You can mix it by hand if you wish but chop the chillies onions and coriander leaves finely. Chill for at least 15 minutes.
    Shape the mixture with your hands into flat patties about 5cm in diameter.
    It will make about 12.
    Dust them with a little flour then fry them in shallow hot oil until crisp about 34 minutes on each side.

    This Recipe Serves 2 with rice and a salad
  • Roast chicken with butternut and tarragon stuffing

    1 x 2 kg chicken
    50g butter
    salt and pepper

    Stuffing
    1 small butternut squash (about 400500g)
    30g butter
    50g pancetta or streaky bacon diced
    4 shallots finely chopped
    1 sprig of thyme
    2 tbsp chopped parsley
    85g soft brown breaderumbs
    4 spring onions chopped
    2 tsp chopped tarragon
    1/2 tsp worcestershire sauce
    salt and pepper
    1 egg beaten

    For the stuffing halve the squash and bake on an oiled tray cut side down for about 30 minutes at 190C/375F/Gas Mark 5 until just tender enough to pierce with a skewer.
    Discard seeds and scoop out flesh.
    Chop as best you can.
    Melt the butter in a pan and add bacon shallots thyme
    and parsley.
    Cover and sweat for 10 minutes.
    Uncover and raise heat.
    Cook stirring occasionally until virtually all the liquid has
    evapourated.
    Cool slightly.
    Mix with squash bread spring onionstarragon worcestershire sauce salt and pepper.
    Add enough egg to bind.
    Stuff the chicken rub the butter into the skin and season.
    Roast at 200C/400F/Gas Mark 6 basting occasionally for 11/411/2 hours until juices run clear.
    Turn off the heat open the door and let the chicken rest for 10 minutes before carving.

    This Recipe Serves 4
  • Baked salmon with cucumber and tarragon hollandaise

    1 salmon preferably wild weighing 23kg cleaned and scaled
    a little melted butter
    3 sprigs of tarragon
    4 sprigs of parsley
    1 glass dry white wine salt and pepper
    1 cucumber peeled
    1 tbsp finely chopped parsley
    30g butter salt and pepper Tarragon hollandaise
    4 egg yolks
    4 tbsp water lemon juice or tarragon vinegar
    220g unsalted butter
    34 tsp chopped fresh tarragon leaves salt and pepper

    Trim the fish and rub the inner cavity with a little salt.
    Tuck in two sprigs of tarragon and one of parsley.
    Take two large rectangles of silver foil and brush one with melted butter.
    Lay the salmon on it pull up the edges then pour over the glass of wine.
    Lay remaining parsley on top and season with salt and pepper.
    Bring the sides of the foil up and over the salmon and seal tightly.
    Seal ends then wrap salmon in the second layer of foil.
    Preheat the oven to 220C/425F/Gas Mark 7.
    Bake the fish for 3040 minutes until just cooked.
    Transfer to a serving dish.
    Skin the salmon if you want.
    The cucumber can be partially prepared in advance.
    Peel then cut into four pieces.
    Halve each one lengthwise and remove seeds.
    Slice each piece into crescents about 1/2 cm thick.
    Cook in salted boiling water with a sprig of tarragon for four minutes then drain thoroughly. When the salmon is ready reheat the cucumber in the butter season and stir in the parsley. Spoon around the salmon.
    Make the hollandaise quickly in the food processor when the salmon is nearly ready.
    Heat the butter until it has melted and is hot but not beginning to colour.
    Mix the egg yolks water salt pepper and a slug of lemon juice or vinegar in the processor until smoothly amalgamated.
    Keep the blades whirring and start to add the butter in a slow trickle.
    When you have incorporated about half add a little more lemon or vinegar then carry on with the butter increasing the flow slightly.
    Stop pouring when you get to the cloudy sediment at the bottom.
    Stir in the tarragon then taste and adjust seasoning adding more tarragon if it needs it.
    Pour into a bowl and set over a pan of hot water to keep warm making sure that the base of the bowl is not in contact with the water.
    Serve as soon as possible with the salmon and cucumber.
    Serve with lots of new potatoes turned in butter and sprinkled with chopped parsley.

    This Recipe Serves 8

  • Peppered tarragon peaches

    11/2 kg barely ripe peaches or nectarines
    300ml white wine vinegar
    500g caster or granulated sugar
    3 x 5cm pieces cinnamon stick
    4 sprigs tarragon
    2 tsp black peppercorns coarsely crushed

    Try skinning the peaches.
    If they are ripe enough the skin will pull g away easily.
    If it wont bring a pan of water up to the boil and one by one dip the peaches into it for about 30 seconds and strip off the skins if they are sufficiently loosened.
    Repeat if necessary.
    Quarter the skinned peaches discarding stones.
    Cut out and discard any bruised patches.
    Put all the remaining ingredients except the tarragon into a saucepan and stir over a moderate heat until the sugar has dissolved.
    Bring to the boil and simmer for three minutes.
    Add the peaches and simmer gently over a low heat until they are tender and slightly translucent.
    Turn them once or t vice if you have to but dont stir them or youll damage
    their shape.
    As soon as they are cooked lift the peaches out with a slotted spoon and leave to cool then pack into sterilised jam or Kilner jars tucking a sprig or two of tarragon and a piece of cinnamon in with them.
    Try to bring as many of the peppercorns as possible with the peaches to distribute them evenly. Reduce syrup by about half and pour over the peaches making sure that they are submerged. Seal with non corrosive lids label and store in a cool dark cupboard for at least three weeks.
    Serve with cold meats instead of a chutney
    Fills 3 x 250ml jars
  • Cucumber feta and mint salad

    3 large fat juicy cucumber
    250g Greek feta cheese
    1 tablespoon white wine vinegar
    1 tablespoon or more of chopped fresh mint extra virgin olive oil to pour over

    Peel the cucumber very finely so as not to remove the colour underneath.
    There is no need to be too ruthless a few lines of dark green are a plus.
    Cut the cucumber in half lengthways then into quarters.
    Slice into thick chunks at least as thick as your finger.
    Crumble the feta into large chunks and toss gently with the cucumber.
    Drizzle with the vinegar add the chopped mint and a grinding of black pepper.
    Go easy on the pepper.
    No salt because of the feta.
    Leave in a cool place for 15 minutes or so then serve on plates or little dishes.
    Drizzle the olive oil over as you serve so that it forms a little pool on the plate.
    Eat with crusty bread.

    This Recipe Serves 23

  • Poached cucumber with tarragon butter

    half a large thick cucumber
    2 tablespoons tarragon vinegar
    50g butter
    4 or 5 bushy stalks of tarragon roughly chopped

    Peel the cucumber but only because the skin goes a dreary colour when cooked.
    Cut the cucumber in half lengthways and then into quarters.
    Slice each long strip into thick chunks and place in a shallow pan which has a lid.
    Add a couple of tablespoons of water the tarragon vinegar half the butter and half the tarragon. Bring gently to the boil then turn down to a simmer.
    Cook at a gentle bubble for about 10 minutes or until the cucumber pieces are tender almost soft. Scoop out the cucumber with a draining spoon and set it to one side in a warm dish.
    Turn the heat up and let the liquid boil then add the remaining tarragon and butter. With a small whisk beat the mixture till it thickens slightly.
    Dont expect a sauce as such more slightly thickened juices.
    Pour them over the warm cucumber and eat straight away.
    A lovely accompaniment to poached salmon or salmon trout or perhaps as a side dish to cold chicken


    This Recipe Serves 4 as a side dish


  • Turkish iced cucumber soup

    45 cloves of garlic
    at least 1/2 teaspoon salt
    75g shelled walnuts
    35g crustless day old bread moistened excess water squeezed out
    2 tablespoons sunflower or walnut oil
    400ml thick fresh cows milk or sheeps milk yoghurt chilled
    25cm length of cucumber peeled
    125ml mineral or spring water chilled
    23 teaspoons cider vinegar or lemon juice

    To finish: 35g shelled walnuts coarsely crushed
    56 teaspoons vegetable oil
    45 teaspoons finely chopped dill leaves
    2 lemons quartered

    Pound the garlic in a large mortar with the salt reducing it to a thin cream then pound in the 75g walnuts little by little followed by the bread.
    When the mixture is a thin smooth paste start adding the oil a little at a time stirring steadily. Transfer the mixture to a large bowl; beat in the yoghurt.
    Cut the peeled cucumber into tiny dice and drop into the bowl.
    Stir in the chilled water and vinegar or lemon juice to taste.
    Serve the soup over ice in individual bowls with crushed walnuts vegetable oil and chopped dill sprinkled over the top.
    Pass round the quartered lemons separately at the table.

    This Recipe Serves 56

  • Summer tabbouleh
    grain based vegetable salad

    110g bulgur or cracked wheat
    225g fresh peas podded
    225g broad beans podded
    225g baby carrots trimmed
    2 or 3 tomatoes chopped
    a bunch spring onions chopped
    4 tablespoons chopped coriander
    4 tablespoons chopped mint
    zest and juice of a lemon
    5 tablespoons olive oil
    sea salt
    freshly ground black pepper

    Place the bulgur wheat in a large bowl cover with about 2.5cm water and leave for 30 minutes; it should soak up all the water.
    Transfer the bulgur to a colander and press down to extract any unwanted moisture.
    Boil the peas until tender then drain and reserve.
    Boil the beans until tender peeling off the inner skin if necessary and reserve.
    Boil the carrots whole then slice across thinly.
    In a large bowl mix the bulgur with all the vegetables then add the herbs and dressing.
    Leave for an hour so that all the flavours are combined then serve.
    If they are at hand a few redcurrants or blackcurrants strewn over the top look and taste wonderful.

    This Recipe Serves 4

  • Stuffed peaches

    4 peaches
    4 tablespoons ground almonds
    2 tablespoons chopped almonds
    2 tablespoons candied lemon peel chopped
    2 tablespoons caster sugar
    3 tablespoons lemon or grapefruit marmalade
    5 tablespoons white wine

    Preheat the oven to 180C/350F/Gas 4.
    Blanch the peaches for a moment so that the skins will slip off then cut the fruit in half and remove the stones.
    Mix everything else together except the wine and fill the stone cavity with the stuffing.
    Lay the peaches on a baking sheet and pour the wine around them.
    Bake in the oven for 20 minutes.
    Serve warm.

    This Recipe Serves 4
  • Cream of asparagus soup

    2 dozen medium thick heads of asparagus
    1 shallot
    850ml good chicken stock
    salt and pepper
    25g butter
    25g flour
    300ml cream
    2 egg yolks

    Wash and scrape the asparagus and cut all the green part of the stems into 2.5cm lengths.
    Save about eight tips to use as a garnish.
    Chop the shallot finely and simmer it in a covered pan with the asparagus and chicken stock for about 20 minutes.
    Meanwhile cook the reserved tips in a little boiling salted water until just tender.
    Drain and keep warm.
    Press the soup through a fine sieve or put it through an electric blender then return to the heat. Season to taste.
    Work the butter and flour to a soft paste divide it into smail pieces and whisk it off the heat into the soup.
    Heat again until boiling and well blended stirring all the time.
    Beat up the cream with the egg yolks and add it to the soup; heat for only a minute or two over a low heat.
    Add the asparagus tips and serve.
    If necessary stir in a little green colouring and serve hot or chilled.


  • Asparagus tart

    175g shortcrust pastry
    1 tablespoon butter
    2 tablespoons grated onion or shallot
    2 eggs
    215ml thick cream salt and pepper
    2 teaspoons parsley chopped
    810 fresh asparagus spears very lightly cooked

    Use the pastry to line a 20cm flan ring standing on a greased baking sheet.
    Melt the butter and cook the grated onion or shallot in it for a few minutes till soft.
    Beat up the eggs and cream and season well; stir in about 2 teaspoons chopped parsley or for a change tarragon.
    Arrange the well drained asparagus spears in the bottom of the pastry case. (If you have to shorten them a little chop up the pieces you have cut off and stir them into the egg and cream mixture.)
    Pour this custard mixture over the asparagus spears and bake in a moderate oven 180C/ 350F/Mark 4 for about 40 minutes.
    You could add a little mild cured bacon or Gruyere cheese to this tart but for me the delicate flavour of the asparagus is enough.

  • Lamb roghanjosh
    indian

    1 tablespoon coriander seeds
    1/211/2 teaspoons chilli flakes
    1 kg boneless lamb cut into 3cm cubes
    1/2 teaspoon grated ginger
    4 whole cloves
    4 tablespoons ghee or unsalted butter
    3/4 cup plain yoghurt
    1/2 teaspoon nutmeg
    1/2 teaspoon ground cardamom
    1 cup water
    3 teaspoons garam masala
    1/4 teaspoon powdered saffron
    1/2 cup cream
    2 tablespoons toasted flaked almonds (optional)

    In a dry pan toast the coriander seeds until very aromatic.
    Add the chilli flakes and cook very briefly then grind to a fine powder.
    Season the meat with ginger and brown in the ghee or butter with the cloves.
    Sprinkle on the coriander and chilli.
    Add yoghurt the meat nutmeg and cardamom to the pan and cook for 8 minutes stirring occasionally.
    Add the water cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce if a drier curry is preferred.
    Add the garam masala.
    Stir saffron into the cream and add to the pan.
    Cook gently stirring for 34 minutes
    Serve over white rice and garnish with the toasted almonds.

    This Recipe Serves 6
  • Lamb and spinach curry
    indian

    800g lean lamb cut from the leg
    1/2 teaspoon grated ginger
    1/2 teaspoon mashed garlic
    2 x 250g frozen chopped spinach
    4 tablespoons ghee or unsalted butter
    1/2 teaspoon chilli powder
    2 teaspoons garam masala
    2 cardamoms peeled and lightly crushed
    1 cinnamon stick
    salt and white pepper
    1/2 cup plain yoghurt
    1 tablespoon almond meal
    1/2 teaspoon nutmeg
    1/4 cup cream

    Cut the lamb into 3cm cubes and season with ginger and garlic.
    Set aside for 20 minutes.
    Then add water to larely cover and cook gently for about 30 minutes.
    Place spinach in a covered saucepan and put on low heat until thawed.
    Break up and simmer for 2 3 minutes.
    If the spinach is coarsely chopped puree in a food processor until reasonably smooth.
    Drain the meat reserving the liquid.
    Cook the meat in the ghee until seared on the surface.
    Add the spices and yoghurt and cook until the yoghurt has been absorbed and the pan is almost dry about 8 minutes.
    Add the spinach almond meal nutmeg and about 3/4 cup of the reserved lamb liquid.
    Cook gently for 7 to 8 minutes tightly covered.
    Stir in the cream and heat gently.
    Serve with chapatis and yoghurt.

    This Recipe Serves 4 6
  • Spiced roast leg of lamb
    indian

    2 kg leg of lamb
    1 tablespoon lemon juice
    freshly ground black pepper
    1 whole head garlic unpeeled
    2 tablespoons ghee
    11/2 taltespoons ground coriander
    2 teaspoons ground cummin
    2 cinnamon sticks
    2 cloves
    4 bay leaves
    1 teaspoon chilli powder
    4 cardamoms opened and lightly crushed
    1 1/2 cups water
    1/2 cup cream or plain yoghurt

    Trim fat from lamb and rub with lemon juice and pepper and place in a roasting pan with the whole garlic and ghee.
    Roast in a moderate oven for about 50 minutes until garlic cloves are soft.
    Squeeze the soft cooked garlic from its skins (it should not need to be peeled).
    Spread evenly over the surface of the lamb and sprinkle on the coriander and cumin.
    Cook lamb a further 50 minutes until done basting occasionally with the pan juices.
    Remove the roast and set aside for 1015 minutes before carving.
    Place the cinnamon sticks cloves bay leaves chilli powder and cardamom in the pan with the water.
    Reduce the pan liquids to make a sauce remove whole spices and season to taste with pepper.
    Stir in cream or yoghurt heat through and spoon over the carved roast.
    Bone the lamb and fill with chopped soaked apricots and slivered a monds before cooking.

    This Recipe Serves 6
  • Rhubarb gingerbread sponge

    450g rhubarb
    115g caster sugar
    175g plain flour
    1teaspoon ground ginger
    1/2 teaspoon mixed spice
    one pinch each of salt cinnamon and nutmeg
    115g butter
    55g brown sugar
    55g black treacle warmed
    1 egg lightly beaten
    2 tablespoons hot milk
    1/2 teaspoon bicarbonate of soda softly whipped cream to serve
    a little chopped preserved ginger optional

    Cut the rhubarb into 2.5cm pieces and put it the bottom of a well buttered fireproof dish with the sugar.
    Sift the flour spices and salt together.
    Cream the butter and sugar until fluffy then beat in the warmed black treacle mixing well.
    Add the lightly beaten egg and beat again.
    Fold in the spiced flour.
    Lastly stir in the hot milk with the bicarbonate of soda lissolved in it.
    Pour over the rhubarb and bake in a fairly hot oven 190C/375F/Gas 5 for about 35 to 40 minutes.
    Serve with softly whipped cream into which you can stir a little chopped preserved ginger if you like.

  • Green gooseberry and elderflower jam

    1.3kg green gooseberries
    1.2 litres water
    5 or 6 elderflower heads
    1.9kg sugar warmed

    Top tail and wash the gooseberries.
    Put them in a preserving pan with the water and the elderflowers tied up in a muslin bag.
    Simmer for about 30 minutes till the gooseberries are soft and the contents of the pan are reduced by about a third.
    Remove the elderflowers add the warmed sugar slowly and cook stirring until it has dissolved. Then boil rapidly till setting point is reached about 15 minutes.
    Be particularly careful not to overcook this jam or you will spoil its colour.
    Cool a little turn into warm jars cover and store in a cool place.
    Gooseberry jam is simply delicious flavoured like this with elderflowers.
    To get the best out of it save it up for the winter and use it in tarts and steamed puddings.
    Its a good idea too to bottle a gooseberry syrup perfumed with elderflowers for use in fruit salads and sweet sauces all the year round.
    A spoonful of it will improve a gooseberry pie or flan and it seems to have a special affinity with blackberries.

  • Lamb kebabs
    indian

    500 g finely minced lamb (best quality)
    2 tablespoons plain yoghurt
    3 teaspoons garam masala
    1/2 teaspoon mashed garlic
    1/2 teaspoon grated ginger
    1/4 teaspoon ground cardamom
    very small pinch powdered cloves
    1/2 teaspoon black pepper
    1 teaspoon dried mint
    2 tablespoons melted ghee
    2 small onions cut into rings
    tablespoon vinegar
    1 teaspoon sugar
    1 small lime

    Place minced lamb in a food processor with the ingredients from yoghurt to mint.
    Process to a smooth sticky paste.
    Using wet hands shape the mixture into walnut sized balls.
    Thread three onto each skewer.
    Brush kebabs with melted ghee and grill or barbecue until cooked through and well browned on the surface 5 6 minutes.
    Mix vinegar with sugar to give a tartsweet taste add the onion rings and knead gently with the fingertips until the onion softens.
    Serve the kebabs on a bed of rice garnished with the onion rings and lime slices.

    Brush metal skewers with oil before using. If using bamboo skewers soak in water for several hours to prevent them burning during cooking.
    If barbecuing the best results will come from cooking kebabs over a bed of glowing embers or coals.

    Makes 8 kebabs
  • Hot pork curry
    indian

    1 kg pork shoulder or leg
    4 dried red chillies seeded
    2 tablespoons coriander seeds
    2 teaspoons cumin seeds
    2 teaspoons black peppercorns
    1/2 teaspoon mustard seeds
    1 teaspoon fenugreek seeds
    3 cloves
    1 cinnamon stick
    1 tablespoon tamarind concentrate


    1 medium sized onion grated
    2 teaspoons mashed garlic
    1/2 cup plain yoghurt
    2 medium sized onions very thinly sliced
    3 cardamoms
    2 teaspoons finely chopped ginger
    2 bay leaves
    3 talkespoons ghee

    Cut the meat into 3cm cubes and place in a non aluminium dish.
    To make vindaloo paste roast the chillies coriander cumin peppercorns mustard seeds and fenugreelk seeds in a dry wok or non stick pan until they are deep brown and very aromatic.
    Grind with the cloves and cinnamon stick to a fine powder and mix with the tamarind grated onion and garlic.
    Mix the prepared vindaloo paste with the meat and cover with plastic wrap.
    Leave to marinate for 1 day turning several times.
    Cook sliced onions in ghee until very well browned.
    Add cardamoms ginger and bay leaves and cook briefly.
    Add the meat and colour well.
    Add yoghurt and cook briefly before adding water to barely cover.
    Reduce heat cover the pan and simmer for 1 hour.
    Uncover and continue to cook until the meat is tender and sauce has thickened slightly.
    For a milder curry use less chillies and black peppercorns.
    Note. When cooking with yoghurt do not allow the sauce to boil or it will curdle.

    This Recipe Serves 6

  • Hot beef curry
    indian

    1 kg beef
    4 dried red chillies seeded
    2 tablespoons coriander seeds
    2 teaspoons cumin seeds
    2 teaspoons black peppercorns
    1/2 teaspoon mustard seeds
    1 teaspoon fenugreek seeds
    3 cloves
    1 cinnamon stick
    1 tablespoon tamarind concentrate
    1 medium sized onion grated
    2 teaspoons mashed garlic
    1/2 cup plain yoghurt
    2 medium sized onions very thinly sliced
    3 cardamoms
    2 teaspoons finely chopped ginger
    2 bay leaves
    3 talkespoons ghee

    Cut the meat into 3cm cubes and place in a non aluminium dish.
    To make vindaloo paste roast the chillies coriander cumin peppercorns mustard seeds and fenugreelk seeds in a dry wok or non stick pan until they are deep brown and very aromatic.
    Grind with the cloves and cinnamon stick to a fine powder and mix with the tamarind grated onion and garlic.
    Mix the prepared vindaloo paste with the meat and cover with plastic wrap.
    Leave to marinate for 1 day turning several times.
    Cook sliced onions in ghee until very well browned.
    Add cardamoms ginger and bay leaves and cook briefly.
    Add the meat and colour well.
    Add yoghurt and cook briefly before adding water to barely cover.
    Reduce heat cover the pan and simmer for 1 hour.
    Uncover and continue to cook until the meat is tender and sauce has thickened slightly.
    For a milder curry use less chillies and black peppercorns.
    Note. When cooking with yoghurt do not allow the sauce to boil or it will curdle.

    This Recipe Serves 6



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    We truly hope you will like this American recipe, and enjoy your tasty Tunisian chicken olive and bean stew recepie. Check out these great recipe books and learn how to make Tunisian chicken olive and bean stew!
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