Spiced Nuts

6 12 2010

 These spiced nuts are great as a quick and easy festive treat to pop out if friends pop over for drinks. I also like to package them up in little cellophane bags and give them as part of a lovely homemade gift.

You can pretty much adjust the spicing to suit your tastes, add something in, leave something out – anything works really.

Ingredients:

200g cashew nuts – you can use any whole nuts of your choice

1 egg white

50g caster sugar

½ tsp sea salt

1 tsp cumin

1 tsp paprika

1/2 tsp garam masala

½ tsp crushed chillies

Method:

Lightly whisk the egg in a small saucer or bowl

Mix together all the spices,sugar and salt

Pour the egg over the nuts, this will help the spice mixture to really stick to the nuts and make sure they are well coated.

Now add the nuts to the spice mix and mix them around so that all of the nuts are coated.

Place the nuts on a baking tray and pop into an oven that has been preheated to 180 C. Bake in the oven for about 30 minutes turning the nuts midway through.

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Honey Mustard Dipping Sauce

3 12 2010

Honey mustard dipping sauce is really versatile; it is great with chicken, sausages, ribs, in fact anything pork based, potato chips, sweet-potato fries even crudites.

You can get some really good sauces from your local supermarket or grocery store but I normally find these to be a little too sweet for my tastes and besides there is just something satisfying about making your own.

Ingredients:

75 ml American mustard

75 ml clear honey

75 ml Dijon mustard

1/2 tsp cayenne

1 tbsp horseradish

Pinch salt

Pinch  black pepper

Mix all of the ingredients together in a bowl until well combined, I like to add in 1/2 tsp of English mustard powder to give it a little bit more kick but this is entirely optional.

If the sauce is a bit too bit sweet then you can add a little more of the American or dijon mustard to help offset it.





Turkish Lahmacun

22 03 2010

If there is one thing that I miss about the UK, and let’s face it there aren’t that many things, it’s the wonderful variety of different cuisines that are available to you on your doorstep, particularly where I am from in East London.

One of the many styles of food that I get a craving for quite regularly is Turkish and when I get that itch there is really and truly only one thing that is going to scratch it – Lahmacun.

These delicious little flat breads topped with spicy meat and a tangy peppery sauce are divine and as soon as you try them you will see why!

As I haven’t got a Turkish or Greek deli anywhere near me I have had to make some substitutions for a couple of ingredients however it isn’t many and the Lahmacun still taste great!

Ingredients:

10 mexican tortillas or any other type of flat bread
500 gr lean ground beef or lamb
2 medium onions
1 handful of parsley finely chopped
1 tbsp red pepper paste*
2 large tomatoes, seeds discarded
1 tsp flaked peppers or 1 red chilli de-seeded and very finely chopped
1 garlic clove
1 tsp salt

Method:

Chop and mix together all the ingredients except the ground beef / lamb. When it is well mixed together  knead it in with the ground beef. Put the mixture into a plastic bag and Refrigerate for about an hour, then let it stand on the work surface for 20 minutes or so before cooking.

Set the oven to about 180 and make sure you have two baking trays ready. Take some of the topping  and spread it over the flat bread as one even layer.

Place on the baking trays and put the trays on the second rack from the top in the oven. Bake for about 3-4 minutes, making sure not to burn the edges of the bread.

Place a paper towel at the bottom of a large pot. Fold the cooked Lahmacun in half and put them in the pot to keep them warm with the lid closed.

 When all are of the lahmacun are cooked, serve with a simple side salad while they’re still warm.

* If you can’t find turkish red pepper paste then you can follow the recipe here in order to make your own.








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