Friday, 25 August 2017

How to Make Shakshuka

Shakshuka is a North African tomato dish with poached eggs.

2 med onions chopped
8 Roma Tomaotes, chopped
4 stalks celery, chopped (optional)
1 lg. can diced tomatoes
2 TBSP olive oil
1 tsp sugar

6 cloves garlic
fresh nutmeg
1 tsp. each of turmeric, cumin, chilli powder, hot paprika, garam masla
1/2 tsp. each of black pepper, cayenne pepper, chilli flakes

6 large eggs
fresh cilantro or parsley for a garnish

Sautee onions for a few minutes on low heat. Add garlic and continue to sautee for another minute. Add celery and sautee for about four minutes more.  Add the spice blend and heat through for about two minutes.  Add tomatoes and cook on med-low heat until most of the liquid has evaporated. Add sugar and stir well.

Make a well for an egg. Crack egg and put into the well. Do this for all of the eggs. Cover and cook until eggs reach desired doneness.

Garnish and serve with crusty bread or toast.

Thursday, 10 August 2017

How to make a Tuna Hand Pie

This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.

2 cans tuna, drained
1 pkg. thawed, but still chilled puff pastry
1 cup cream
1 can corn
11/2 cups frozen peas
1 large onion, caramelized
1-2 large cloves of garlic chopped
1 tsp horseradish
1 TBSP mustard
Fresh Dill 
1 Cup of shredded cheese (cheddar & feta or your preference)
2 TBSP flour
2 TBSP butter
salt and pepper

1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry

In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.
Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.

Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.