Baba Ganoush with Lebanese Flatbread

 

                    Baba ganoush is a delectable aubergine dip which comes from the Middle East. Tahini, a sesame seed paste with cumin, gives the dish a hint of spice.

Serves 6

• 2 small aubergines (eggplants)
• 1 garlic clove, crushed
• 60 ml tahini
• 60 ml ground almonds
• Juice of ½ lemon
• 2 ml ground cumin
• 30 ml fresh mint leaves 
• 30 ml olive oil
• Salt and ground black pepper

For the flatbread

• 4 pita breads
• 45 ml sesame seeds
• 45 ml fresh thyme leaves
• 45 ml poppy seeds
• 150 ml olive oil

1. First, make the Lebanese flatbread ; split the pita breads through the middle and open them out.
2. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar ; crush them qith a pestle to release the flavour. Stir in the olive oil ; spread the mixture over the cut sides of the pita bread.
3. Grill (broil) until golden ; when cool, break into pieces and set aside.
4. Grill (broil) the aubergines, turning them frequently, until the skin is blackened and blistered ; remove the skin, then chop the flesh roughly and leave to drain in a colander.
5. Squeeze out as much liquid from the aubergine as possible.
6. Place the flesh in a blender or food processor, then add the garlic, tahini, ground almonds, lemon juice and cumin, with salt to taste ; process to a smooth paste, then roughly chop half the mint and stir into the dip.
7. Spoon the paste into a bowl, scatter the remaining mint leaves on top and drizzle with the olive oil.
8. Serve with the Lebanese flatbread.

BON APPÉTIT

Hummus Bi Tahina

 

                    Blending chickpeas with garlic and oil creates a surprisingly creamy purée that is delicious as part of a Turkish-style mezze, or as a dip ith vegetables. Leftovers make a good sandwich filler.

Serves 4-6

• 2 cans (14 oz) chickpeas, drain thoroughly
• Juice o 2 lemons
• 2 garlic cloves, sliced
• 30 ml olive oil
• Pinch of cayenne pepper
• 150 ml tahini paste
• Salt and ground black pepper
• Extra olive oil and cayenne pepper, for sprinkling
• Flat leaf parsley sprigs, to garnish

1. Process the chickpeas in a food processor to a smooth purée.
2. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the purée with salt and pepper and transfer to a serving dish.
4. Sprinkle with a little olive oil and cayenne pepper, and serve with a few parsley sprigs.

BON APPÉTIT

Aromatic Tiger Prawns

 

                    There is no elegant way to eat these aromatic prawns - just old them by the tails, pull them off the sticks with your fingers and pop them into your mouth.

Serves 4

• 16 raw tiger prawns (jumbo shrimp) or scampi (extra large shrimp) tails
• 2 ml chili powder
• 5 ml fennel seeds
• 5 black peppercorns
• 1 star anise, broken into segments
• 1 cinnamon stick, broken into pieces
• 30 ml sunflower oil
• 2 garlic cloves, chopped
• 2 cm piece fresh root ginger, peeled and finely chopped
• 1 shallot, chopped
• 30 ml water
• 30 ml rice vinegar
• 30 ml brown sugar
• Salt and pepper
• Lime slices and spring onion, to garnish

1. If you are using whole prawns, remove the heads.
2. Thread the prawns or scampi tails in pairs on 8 wooden cocktail sticks (toothpicks) ; set aside.
3. Heat a frying pan, put in the chili powder, fennel seeds, black peppercorns, star anise and cinnamon stick and dry-fry for 1-2 minutes to release the flavours.
4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with a pestle.
5. Heat the sunflower oil in a shallow pan, add the garlic, ginger and chopped shallot and then fry gently until very lightly coloured ; add the crushed spices and seasoning and cook the mixture gently for 2 minutes, then pour in the water and simmer, stirring, for 5 minutes.
6. Add the rice vinegar and brown sugar, stir until dissolved, then add the prawns or scampi tails ; cook for about 3-5 minutes, until the seafood has turned pink, but it still very juicy.
7. Serve hot, garnished with lime slices and spring onion.

BON APPÉTIT

Moules à la Provençale

 

                    Cette recette associe sur les saveurs méditerranéennes typiques des tomates, du vin rouge, des fines herbes et de l'ail pour obtenir une marmite de moules savoureuses.

4 portions

• 900 gr moules fraîches
• 45 ml huile d'olive
• 1 oignon, finement haché
• 3 gousses d'ail, finement hachées
• 10 ml feuilles de thym frais
• 150 ml vin rouge
• 2 boîtes de 400 gr  de tomates concassées
• 30 ml persil frais, haché
• Sel et poivre
• Pain frais, en accompagnement

1. Nettoyer les moules en les grattant et en les ébarbant ; jeter celles dont la coquille est cassée ou qui restent ouvertes quand on les manipule.
2. Mettre les moules dans un fait-tout avec une petite quantité d'eau, couvrir et cuire 3 à 4 minutes à feu vif, jusqu'à ce que toutes les moules soient ouvertes.
3. Jeter celles qui restent fermées ; bien égoutter en réservant le jus, réserver.
4. Chauffer l'huile dans une grande casserole, ajouter les oignons et cuire, 8 à 10 minutes à feu doux, en remuant de temps en temps, jusqu'à ce qu'ils soient fondants, sans laisser dorer.
5. Ajouter l'ail et le thym, et cuire 1 minute ; mouiller avec le vin rouge et laisser mijoter, jusqu'à ce que la sauce ait réduit et soit devenu onctueuse.
6. Ajouter les tomates et le jus de cuisson des moules filtré, porter à ébullition et couvrir ; laisser mijoter 30 minutes, découvrir et cuire encore 15 minutes.
7. Ajouter les moules, cuire encore 5 minutes et incorporer le persil haché.
8. Saler et poivrer au goût et servir avec du pain frais.

BON APPÉTIT