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Grilled Fish

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil
For the spicy sauce:

1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

Put minced fish in a bowl and mix with onions, parsley and black pepper powder.

Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.

In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.

Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Butheina Al-Nounou

Eggplant with peppers

Ingredients:

2 eggplants
1 large onion
2 red bell pepper
2 green peppers
2 zucchinis
1/4 cup olive oil
salt and pepper to taste

Preparation:

Prepare grill or 400 degree oven.

Cut eggplant into large pieces. Remove peel from onions and quarter. Slice and deseed bell peppers. Slice zucchini into 1/4 inch slices.

Place vegetables onto a large sheet of aluminum foil. Sprinkle with olive oil, salt, and pepper. Cover tightly with aluminum foil.

Grill for 15-20 minutes, or until vegetables are tender,  yet a little crisp. Or bake in a 400 degree oven for 30 minutes.

 

ButheinaAl-Nounou

Mashed Potatoes With Garlic and Parmesan

Ingredients:

2 1/2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

 

Directions:

1 Put potatoes and garlic in lg pan.
2 Cover with water.
3 Bring to a boil.
4 Reduce heat and simmer for 25 minutes, until potatoes are tender.
5 Drain well.
6 Mash with the butter, milk, and salt.
7 Stir in the parmesan cheese.

 

Butheina Al-Nounou

Easy Baked Potato Wedges

Ingredients:

4 large potatoes
1/4 cup cooking oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

 

Directions:

1 Wash potatoes, cut into wedges.


2 Place potatoes skin down in a baking dish.


3 Mix the next 6 ingredients together and brush onto potatoes.

 
4 Bake at 350 for 1 hour.

 

Butheina Al-Nounou


Chicken kofta recipe

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped

2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with rice garnished with extra coriander and ripped and fried bread.