Turkey with Kabsah Spices Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey with Kabsah Spices Recipe. Enjoy theMiddle Eastern Cuisine and learn how to make Turkey with Kabsah Spices. 

Ingredients

Ingredients for the turkey
1 whole Turkey (6 kilos)
1 cup salt

Ingredients for boiling the turkey
1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt

Ingredients for rice and lentil
3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.

Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).

When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).

After the turkey is cooked remove it , put it aside and strain the stock or broth.

Heat the oven at 180 degrees.

Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil

Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.

Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.

Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.

Reduce the temperature on the mixture for about 20 minutes or until fully cooked.

Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.

Finally add the turkey on top of mixture and sprinkle with coriander.

Notes

The mixed spices or powdered kabsah spices are (cardamom, cinnamon, white pepper, cumin and cloves)

You can cook the turkey straight away in the oven without boiling it first and in this case you can add all the vegetables (onions, celery and carrots) with the turkey on a tray ,you can stuff the turkey with the same vegetables and can add some water , oil, fresh herbs, salt, pepper and spices. Cover the turkey with silver paper half the time it will stay in the oven. Every 1 kilograms of turkey, needs about 40 minutes in the oven at a temperature of 180 degrees to cook. It can be brushed with the stock dripping from it, from time to time, so it wouldn’t dry out.

If using a frozen turkey, keep it for 2 days in the fridge just to melt.

More Main Dish Recipes: 

Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms 
Prosciutto-wrapped beef with pesto

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Whole lamb stuffed with chickpeas and eggs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Whole lamb stuffed with chickpeas and eggs.

Ingredients

1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
Salt
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs

Method

- Wash the lamb inside and out then pat dry.
- Mix the saffron water with all the spices and the oil, stir well.
- Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
- In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
- Add green peppers and eggs; season mixture with salt, pepper and spices.
- Preheat oven to 180 C.
- Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
- Garnish with the remaining filling, and serve hot.

More Lamb Recipes:

Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh
Lamb couscous burgers with hummus & couscous tabouli

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Rice and meat phyllo (Ouzi) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Rice and meat phyllo (Ouzi).   
 
Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

- Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.
- Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.
- Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.
- Remove meat from stock, season with ground cloves and cinnamon.
- Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.
- Preheat oven to 180°C.
- Grease a ramekin or medium size glass bowl (custard bowl).
- Cut phyllo dough into half.
- Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
- Brush with butter then place another sheet to overlap and brush with butter.
- Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.
- Flip over into a lightly greased baking sheet.
- Repeat this process until the whole quantity of filling and phyllo are finished.
- Bake in oven for 20 minutes or until golden.
- Serve warm with yogurt salad and top with chopped parsley.

Note
- In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel
- The filling can be served as a side dish.
- Rice can be cooked in meat stock.

Chef Osama

More Middle Eastern Recipes:

Roasted Lamb Leg with Oriental Rice
Stuffed Baby Lamb
Roasted Chicken Stuffed with Rice
Sirloin Kabobs
Beef, pumpkin and date tagine
Beef, date & honey tagine with almonds 

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Lebanese Bean Stew Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Bean Stew Recipe. Enjoy quick & easy recipes and learn how to make Lebanese Bean Stew.

Preparation time: 10 mins
Total time: 50 mins
Serves 4

Ingredients:

1 cup dried butter beans, soaked overnight
1 lb lean ground meat
1 (14 ounce) can diced tomatoes
1 cup water
1 tomato-flavored bouillon cubes or 1 vegetable bouillon cube
1/4 bunch fresh cilantro, chopped fine
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon

Preparation:

1 Soak the beans in water overnight. Drain and rinse.

2 Cook the meat and garlic with olive oil in a pan.

3 Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.

4 Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).

5 You might need to add some water if it becomes too dry, so check on it every 10 minutes.

6 Eat over cooked white rice.

More Lebanese Recipes: 

Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
Classic Lebanese Hummus Dip
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 

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Cider roast turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cider roast turkey recipe. Enjoy Christmas cooking recipes and learn how to make Cider roast turkey.

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table.

Moderately easy
Serves 8
Prep 15 mins
Cook 4 hrs
Approx 4 hrs cooking for a 4.5kg bird

Ingredients

FOR THE TURKEY

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider

FOR THE GRAVY

300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Method

1. Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).

2. Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously. To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Per serving (with gravy)
704 kcalories, protein 82g, carbohydrate 21g, fat 32 g, saturated fat 11g, fibre 1g, sugar 7g, salt 1.77 g

Recipe from Good Food magazine, December 2007. 

More Christmas Recipes... 

Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing 

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Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing recipe. Enjoy Christmas cooking recipes and learn how to make Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing.

No need for impressive carving skills with this easy-to-serve dish with creamy gravy.

Ingredients

butter , for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
3kg 104 oz butterflied turkeys breast (see know-how below)

FOR THE STUFFING

25g butter
1 tbsp olive oil
2 large onions , halved and sliced
140g pack pancetta cubes or bacon lardons
50g pine nuts
4 garlic cloves , chopped
25g pack sage , leaves only, roughly chopped
zest 2 lemons
2 x 20g/1oz packs flat-leaf parsley , roughly chopped
100g coarse white breadcrumbs
1 egg , beaten

FOR THE GRAVY

300ml dry white wine
300ml chicken stock
142ml pot double cream
handful flat-leaf parsley , roughly chopped

Method

1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.

2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.

3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.

4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.

5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

Try

Sticky rosemary & garlic roots
Cut 1 medium swede (about 500g), 500g parsnips and 500g carrots into chunks. Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact. Peel 5 garlic cloves; leave whole. Heat 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary and 4 tbsp veg stock. Season well, then put the lid on and cook gently for about 25 mins or until tender.

Know-how - butterflied turkey breast
A butterflied turkey breast is two turkey breasts taken off the bird and still joined by the skin. Ask your butcher to do this for you.

Nutrition per serving
850 kcalories, protein 96g, carbohydrate 18.6g, fat 43.5 g, saturated fat 16.2g, fibre 1g, sugar 6g, salt 2.96 g

Recipe from Good Food magazine, January 2008.

More Christmas Recipes... 

Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails  

Save and share Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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Roast sirloin of beef recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast sirloin of beef recipe. Enjoy Christmas cooking recipes and learn how to make Roast sirloin of beef.

Gary Rhodes' delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Easy
Serves 6
Prep 10 mins
Cook 1 hr - 2 hrs 30 mins Plus resting time

Ingredients

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.

2. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

3. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Try

Thicker gravy
If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.

Nutrition per serving
331 kcalories, protein 36g, carbohydrate 1g, fat 19 g, saturated fat 8g, fibre 0g, salt 1.47 g

Recipe from Good Food magazine, December 2005.
Recipe by Gary Rhodes 

More Christmas Recipes... 

Roast fillet of beef with shallots & mushrooms
Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup 

Save and share Roast sirloin of beef recipe

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Roast fillet of beef with shallots & mushrooms recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast fillet of beef with shallots & mushrooms recipe. Enjoy Christmas cooking recipes and learn how to make Roast fillet of beef with shallots & mushrooms.

See in the New Year with this timeless classic; a perfectly cooked fillet of beef.

Easy
Serves 8
Total time
Ready in 1½ plus up to 24 hours marinating time

Ingredients

2 tbsp soy sauce
1 tbsp red wine vinegar
6 tbsp extra-virgin olive oil
8 garlic cloves , peeled, 4 crushed, 4 left whole
1 beef fillet , about 1.75kg
10 small shallots , peeled
a small bunch rosemary , stems removed
350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Method

1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.

2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.

3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Nutrition per serving
431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g

Recipe from olive magazine, January 2008.

More Christmas Recipes...

Prosciutto-wrapped beef with pesto
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup
Prawn & asparagus salad  
 
Save and share Roast fillet of beef with shallots & mushrooms recipe

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Prosciutto-wrapped beef with pesto recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prosciutto-wrapped beef with pesto Recipe. Enjoy cooking Christmas Main Dishes and learn how to make Prosciutto-wrapped beef with pesto.

Add festive colour to your Christmas table with basil-topped, pesto-filled beef.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 10)

14 slices (about 120g) prosciutto
1 x 150g ctn Wattle Valley Baby Spinach with Cashew & Parmesan Chunky Dip
1.5kg-piece beef fillet
Fresh basil leaves, to serve

Method

1. Preheat oven to 200°C. Place 7 prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle. Repeat with the remaining prosciutto slices, slightly overlapping, at the long side of the first rectangle.

2. Spread the dip over the beef. Place the beef, dip-side down, on the prosciutto. Roll up to enclose the beef. Place the beef, seam-side down, in a roasting pan. Roast for 45 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest. Top with basil.

Cook's tip: For moist, tender meat, cook the beef to medium. Beef fillet is a lean cut, so if you cook it for too long it may become dry and tough.

Source
Good Taste - December 2009, Page 114
Recipe by Michelle Southan

More Christmas Recipes...
Lamb and apricots recipe
Lemon roast turkey with hazelnut & fig stuffing
Spicy prawn cocktails
Carrot Soup
Prawn & asparagus salad
Christmas cake recipe

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Lamb and apricots recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try lamb and apricots recipe. Enjoy tasty food and learn how to make lamb and apricots.

This fragrant, sweet-and-sour casserole is inspired by the tagines of north Africa.

Serves 4
Ready in 2 hours 35 minutes

Ingredients

1kg diced shoulder or neck of lamb, trimmed of any excess fat
1½ tbsp mild olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
2 leeks, washed and roughly chopped
3 garlic cloves, roughly chopped
1 cinnamon stick
3 cloves
2 bay leaves
3 tbsp red or white wine vinegar
1 tbsp tomato purée
350ml chicken or vegetable stock, hot
500g fresh apricots, halved and stoned or a 410g can apricot halves in fruit juice, drained
4 tbsp natural yogurt (strained, Greek style is best)

Method

1. Season the lamb well. Heat the oil in a large, heavy-based pan or casserole over a high heat. Add half the lamb and brown on all sides. Remove with a slotted spoon and set aside while you brown the remaining lamb, then set aside as well.

2. Add the chopped vegetables and garlic to the pan and cook gently, stirring occasionally, for 15 minutes, until tender. Don’t let them brown.

3. Meanwhile, dry-roast the whole spices in a frying pan over a high heat for no more than a minute.

4. Stir the spices into the cooked vegetables, then add the bay, vinegar and tomato purée. Return the meat to the pan and stir. Add just enough stock to cover the meat. Bring to a simmer, then cover and cook over a low heat for 1 hour.

5. Add the apricots, but don’t stir into the stew. Re-cover the pan and cook for another hour. Keep checking to make sure the stock has not reduced too much – top up if needs be.

6. Once the lamb is tender (you should be able to cut the pieces with a spoon), remove the pan from the heat. Check the seasoning, then gently stir the apricots into the stew. You can either divide between bowls and garnish each portion with a tablespoon of yogurt, or serve the yogurt on the side.

Nutritional info

Per serving: 578kcals, 33.6g fat (14.7g saturated), 56.1g protein, 15g carbs, 12.5g sugar, 2.3g salt

Delicious magazine

Baked lamb & apricot couscous recipe - Middle Eastern chicken & apricot stew recipe - Apricot Couscous 

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Marinated beef fillet rolled in fresh herbs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Marinated beef fillet rolled in fresh herbs Recipe. Enjoy tasty Christmas main Dishes and learn how to make wonderful Marinated beef fillet rolled in fresh herbs!! Merry Christmas & happy new year.

After a new take on roast? This beef fillet is a real crowd-pleaser!

Ingredients (serves 8)

1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped

Method

1. Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.

2. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.

3. Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced, and garnish with shiso if desired.

Notes
Asian baby herbs from selected greengrocers and growers' markets.

Source
delicious. - December 2006, Page 108
Recipe by Valli Little

Lemon roast turkey with hazelnut & fig stuffing 

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Lemon roast turkey with hazelnut & fig stuffing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon roast turkey with hazelnut & fig stuffing Recipe. Enjoy tasty Christmas main Dishes and learn how to make wonderful Lemon roast turkey with hazelnut & fig stuffing!! Merry Christmas & happy new year.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs.

Preparation Time 40 minutes
Cooking Time 210 minutes 

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve

Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

1.To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

3. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

5. Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney.

Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped.

Source
Good Taste - December 2007, Page 39
Recipe by Gemma Purcell 

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