Smoked Salmon and Lettuce Salad with Orange Cress Dressing

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

Smoked Salmon and Lettuce Salad with Orange Cress Dressing salad recipe is really simple and quick to prepare, combining a mix of salad leaves, smoked salmon and a delicate orange-cress dressing. Works fantastic as either a starter or a light main.

Smoked Salmon and Lettuce Salad

Dressing	Salad
400 ml Freshly squeezed orange juice 1 tbsp Brown sugar 3 tbsp Walnut or olive oil Sea salt and freshly mulled black pepper 1 tsp Hot mustard sauce Some garden cress	Red leaf lettuce, torn Arugula leaves Cherry radishes, sliced Garden cress Strawberries, cut into wedges Smoked salmon, cut into strips

1. Place the freshly squeezed orange juice and brown sugar in a saucepan. Over the medium heat, simmer the mixture until it reduces to 150 ml. Remove from heat and cool to lukewarm.
2. Drizzle in the walnut oil and whisk until well combined. Season the dressing with sea salt, black pepper, and hot mustard sauce. Garnish with garden cress.
3. Arrange torn lettuce leaves, arugula, sliced cherry radishes, garden cress, strawberry wedges, smoked salmon strips on a large serving bowl. Serve immediately with prepared salad dressing.

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

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How to Make Moroccan eggs

How to Make Moroccan eggs

How to Make Moroccan eggs. The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan eggs recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan eggs.

Ingredients (serves 4)

1 tbs olive oil, plus extra to drizzle
4 eggs
2 tbs dukkah (see note)
4 slices Turkish bread, split, toasted
1/2 cup (130g) hummus
1/2 red onion, sliced
1/3 cup mint leaves
Tomato chutney, to serve

Method

Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.

Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.

Notes

Dukkah is an Egyptian spice, nut and seed blend, available from Middle Eastern and gourmet food shops.

Source
delicious. - February 2007, Page 82
Recipe by Valli Little
 

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Vegetarian tagine recipe

Vegetarian tagine recipe

Vegetarian tagine recipe. The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Vegetarian tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Vegetarian tagine.

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Cooking Time 60 minutes

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Source
Super Food Ideas - February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman

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Easy Moroccan lamb tagine recipe

Photo: Easy Moroccan lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Easy Moroccan lamb tagine.

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Ingredients (serves 4)

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Source
Super Food Ideas - August 2007, Page 60
Recipe by Dixie Elliott
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

Save and share Easy Moroccan lamb tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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Lamb cutlets with fattoush recipe

Photo: Lamb cutlets with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb cutlets with fattoush Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb cutlets with fattoush.

Add some Lebanese flair to your cooking with this quick and easy dinner idea.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

8 French-trimmed lamb cutlets
1 1/2 tbs olive oil
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lemon juice
2 small pita bread, roughly torn
1 punnet cherry tomatoes, quartered
1 Lebanese cucumber, cubed
1/2 cup flat-leaf parsley leaves

Method

Preheat the oven to 180°C.

Make a marinade by mixing together 2 teaspoons of the olive oil, the cumin, garlic and half the lemon juice in a small bowl. Brush over cutlets and set aside.

Place pita bread on a baking tray and bake in the oven for 5 minutes or until crisp. Break into pieces.

Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.

Place the tomato, cucumber, parsley and pita bread in a large bowl, dress with remaining olive oil and lemon juice. Toss to combine.

Divide the salad between 4 bowls and top each with 2 cutlets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

Save and share Lamb cutlets with fattoush recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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