Beef Sandwiches – Potted Beef Spread

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My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.

I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches
https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Freezer Meals – Back to University – College

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Back to School, College or University is always stressful. Here are some easy meal planning tips to make some delicious meals!

Freezer Meals – Back to University – College

Ingredients

  • Potatoes & Broccoli
  • 2 cups mini halved Potatoes
  • 2 cups Broccoli florets
  • 4 tbsps Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dijon Mustard
  • Chicken Drumsticks
  • 2 lbs - 12 Drumsticks
  • 4 tbsps Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Dijon Mustard
  • Roasted Veg
  • 2 halves Red & Yellow Pepper
  • 12 Asparagus spears
  • Chicken breasts
  • 2 lbs - 4 Chicken breasts
  • Pinch of Salt, Pepper, Paprika and Ancho Chilli powder
  • 1/4 cup sliced Onion
  • 1/4 cup sliced Red & Yellow Pepper
  • 1/2 cup grated Cheese
  • 1 cup Mushrooms
  • 2 cups cooked Brown rice
  • 1 Baguette sliced

Instructions

  1. Prepare the marinade and add the potatoes followed by the broccoli and add to a sheet pan
  2. In the space left over add the halved peppers and asparagus
  3. Prepare the second batch of marinade and add the chicken drumsticks and transfer to another oven proof dish
  4. Add the chicken and the veg to a 350 degree oven - the chicken will need 45 mins and the veg will need 25 mins
  5. Make slits in the chicken hasselback style and stuff with onions, peppers and cheese
  6. In an oven proof frying pan, heat up some oil and sear the bottom of the chicken breasts, fill in the spaces with the leftover, onion & peppers and add the mushrooms as well
  7. Turn off the heat and transfer to the oven
  8. Once everything is cooked portion out the rice bread and veg in smaller bags and add the drumsticks and chicken breasts to another bag
  9. Pack the smaller bags inside the larger ones, seal and freeze!
https://kravingsfoodadventures.com/freezer-meals-back-university-college/

Back to School Lunches

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Back to School Lunches

Ingredients

  • 3 Chicken breasts - 1 lb approx 500 gms
  • 1 tsp each Salt & Pepper
  • 1 egg
  • 1 cup Pasta
  • 1 cup Express Rice (or regular rice)
  • Butter optional
  • 6 Cheese Cubes
  • 1 tsp Onion powder or granules/flakes
  • 1 tsp Paprika
  • 1 tsp Mustard powder
  • 2 tbsps diced Parsley
  • 1/2 - 3/4 cup Panko breadcrumbs
  • Pasta sauce 680 ml, 24 oz
  • Pinch Salt
  • 1/4 cup Parsley
  • 1/2 cup Water
  • 1/4 cup sliced Mushrooms
  • 1/2 cup Spinach

Instructions

  1. Place the chicken breasts, salt, pepper & egg in a food processor and grind it till it's still chunky but holding together
  2. Divide the chicken into 3
  3. For the Cheesy Chicken Bombs, form meatballs with an oiled hand and simply insert a cheese cube in each
  4. For the Chicken Cutlets, add onion powder, paprika, mustard and parsley and divide into 4
  5. Drop into the panko breadcrumbs and flatten to form cutlets
  6. Add the Cheesy Bombs and the Cutlets to a baking tray and bake in a 350 degree oven for 30 mins, flipping over halfway
  7. Cook the pasta according to the package instructions
  8. Cook the rice according to the package instructions
  9. Heat the pasta sauce and add salt and parsley
  10. Reserve a few tbsps of the plain pasta sauce
  11. Add the cooked pasta in, let the pasta cook for another minute and fish out and reserve all the pasta
  12. Add 1/2 cup water to loosen up the sauce
  13. With the last portion of the ground chicken, form meatballs with an oiled hand and drop gently into the sauce
  14. Cover and allow to cook for 5 minutes and then gently flip over and cook again
  15. Add the mushrooms & spinach and cook
  16. Divide into 3 lunchboxes as shown in the video!
https://kravingsfoodadventures.com/back-school-lunches/

Iraqi Kebabs

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I love any kind of Arabic kebabs. Growing up in the Middle East, I am no stranger to all kinds of Arabian delights. We lived across the street from an Automatic Restaurant( a chain of restaurants popular all over Abu Dhabi & Dubai) My Dad would order a bunch of kebabs and creamy hummus and garlicky Toum every Friday and we would hungrily devour them. Middle Eastern flavors are mild yet delicious, simple with layers of complex flavours.

 

I learned how to make these by watching a few YouTube videos online. I love the little flecks of tomato and onion in these kebabs and wanted to learn how to make them. The first try was a little bit of a disaster. I loaded on way too much meat and it literally fell off the stick and succumbed to the flames of my BBQ.

These can be made of Lamb or Beef and is lightly spiced with garlic, onion, tomato, turmeric, cayenne, cumin, white pepper & parsley.

I’ve tried this recipe a few times now and if you watch the video, I will highlight some easy steps to take to get successful results. I can now make 16 kebabs at a time for a fraction of the cost of take out – sweet!

Iraqi Kebabs

Ingredients

  • 2 cups diced white Onion
  • 4 cups diced Tomato
  • Salt
  • 1.4 kgs (3 lbs) ground Lamb or Beef
  • 1 tsp crushed white Pepper
  • 4 cloves Garlic
  • 1 tsp Turmeric
  • 1 tsp Cayenne Pepper
  • 3 tsps Cumin
  • ¼ cup Parsley
  • 2 tsps Salt
  • Extra Sumac & Salt
https://kravingsfoodadventures.com/iraqi-kebabs/

Chicken Lollipop – Crispy Chicken Wings in a Lollipop shape

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Chicken Lollipops are Chicken wings turned into a lollipop shape by scraping all the meat from one side to another. It’s marinated in spices and then deep fried in a crispy gluten free batter. This snack, starter or appetizer is very popular in Mumbai, former Bombay, India and all over the world.

Chicken Lollipop – Crispy Chicken Wings in a Lollipop shape

Ingredients

  • 1 lb Chicken wings, drumettes & wingettes
  • Juice of 1/2 Lemon
  • 1 tsp Ginger & Garlic paste
  • 1 tsp red Chilli powder
  • 2 tsps Salt
  • Batter
  • 1 cup Chickpea flour
  • 1/2 cup Rice flour
  • 1 - 2 cups Water
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp red Chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Ginger & Garlic paste
  • Red food coloring
  • 1/4 cup chopped Coriander

Instructions

  1. Prepare the Lollipops as shown in video
  2. Marinate with the lemon juice, ginger and garlic paste, chilli powder & salt and keep aside
  3. Prepare the batter by first mixing the 2 flours with water a little at a time to remove lumps, add all the other ingredients to make a batter
  4. Dip the lollipops in the batter and deep fry till the exterior is crispy and finish cooking in a hot oven.
https://kravingsfoodadventures.com/chicken-lollipop-crispy-chicken-wings-lollipop-shape/

Gourmet Hot Dogs

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Happy National Hot Dog Day!

 

 

 

 

 

Summer screams for Hot Dogs and this year I’m giving these humble Hot Dogs a gourmet spin. Just using toppings, I made a Thai Red Curry Dog, Nacho Dog and a Shawarma Dog. I used Chicken Franks in these recipes, but you could use Beef or Pork sausage as well and instead of a flimsy hot dog bun, I’m using crusty Baguettinis!

 

Using simple ingredients like Red Curry sauce, crispy Mama noodles, Thai Basil, Cheese, Jalapenos, Salsa, Sour cream Tahini sauce, Pickled Turnips & Parsley, turn an ordinary hot dog into something quite extraordinary!

Gourmet Hot Dogs

Ingredients

  • Hot Dogs
  • Buns
  • Thai Red Curry Dog
  • 1 tbsp red Curry Paste
  • 2 tbsps Coconut Cream
  • Mama Noodles
  • Caramelized Shallots
  • Thai Basil
  • Coriander
  • Nacho Dog
  • Shredded Cheese
  • Jalapenos
  • Salsa
  • Sour cream
  • Shawarma Dog
  • 2 tbsps Tahini
  • 2 tbsps Sour cream
  • Pickled Turnips
  • Shallot rings
  • Parsley

Instructions

  1. Prepare the hot dogs by creating diagonal slits in the sausage and grill on the BBQ
  2. Slit the mini Baguettes from the top down(see video)
  3. Prepare the red curry sauce by mixing the red curry paste with the coconut cream on a medium heat, remove and cool
  4. Mix the tahini & sour cream together
  5. For the Thai Red Curry Dog, top the hot dog with the sauce, caramelized onions, mama noodles for crunch, thai basil and coriander
  6. For the Nacho Dog, top the hot dog with cheese and jalapenos and just warm in the oven till the cheese melts and then top with salsa and sour cream
  7. For the Shawarma Dog, top the hot dog with tahini sauce, add shallot rings, pickled turnips and parsley
https://kravingsfoodadventures.com/gourmet-hot-dogs/

Lahmajoun – Turkish Pizza

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This delicious recipe brings back my wonderful memories of Istanbul, Turkey! Lahmajoun is a meat flatbread pizza. All the ingredients are ground up together and spread over a thin pizza base and baked till crispy. Cheese is not added typically to this pizza.

In Istanbul, you find people enjoying this as a snack or for lunch or dinner. This dough is made with milk so the base is extra crispy.

Lahmajoun – Turkish Pizza

Ingredients

  • Dough
  • 2 cups whole wheat Flour
  • 1.5 cups all purpose Flour
  • 1 tbsp instant Yeast
  • 2 tsps Sugar
  • 1 tbsp. Olive Oil
  • 1 cup warm Milk
  • 1/4 cup warm water if required
  • 1 tsp Salt
  •  
  • Topping
  • 4 cloves Garlic
  • 2 cups diced Tomato
  • 2 cups diced red Pepper 
  • 2 cups diced green Pepper 
  • 2 cups diced white Onion 
  • 1 tbsp green chillies
  • 1/2 cup fresh parsley
  • 1 lb ground Lamb or Beef
  • 1 tsp Cumin powder
  • 1 tsp Smoked paprika
  • 1 tsp Aleppo pepper
  • 1 tsp Dried mint
  • 1 tsp Chilli flakes and sumac
  • 2 tsps Tomato paste
  • 1 tsp fresh cracked Pepper
  • 2 tsps Salt
  • 1 tbsp Pomegranate Molasses
  • 1 tbsp Olive oil

Instructions

  1. Add the 2 flours together
  2. Add the yeast and sugar and mix
  3. Add the olive oil and add the milk a little at a time
  4. Knead well and add the warm water if required
  5. Do not add the salt yet
  6. Place in an oiled bowl and keep in a warm place for 1 hour
  7. Knead once it's risen and add the salt and a little extra flour and divide into fourparts
  8. Roll out each part to a large thin circle
  9. Prepare the topping by first processing all the vegetables together
  10. Add the meat and all the spices, salt, pom molasses, olive oil and parsley and process till it's a thick paste
  11. Spoon and spread over the rolled dough and bake in a 350 degree oven for 15-20 mins
https://kravingsfoodadventures.com/lahmajoun-turkish-pizza/

Tangdi Kebab – Kalmi Kebab

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Tangdi in it’s simplest translation means leg and refers to the leg of a Chicken. This BBQ Chicken preparation is either marinated in a cream base(Kalmi), Red spice blend(Tandoori) or a Green spice blend(Hara). Sometimes, just the drumstick is served and other times you will get the drumstick and the thigh together.

 

India & Pakistan and the surrounding countries are famous for these kekabs with their delicious smoked taste that is traditionally cooked in a tandoor. Most people don’t have tandoors in their homes, so I’m going to cook this on my BBQ. You can also use a frying pan or the oven.

Tangdi Kebab – Kalmi Kebab

Ingredients

  • 10 – 12 Drumsticks
  • 1st marinade
  • Juice of 1 Lime
  • 1 tsp each Ginger & Garlic paste
  • Salt to taste
  • 2nd marinade
  • 1 cup Yogurt
  • 1 tbsp Gram flour
  • ½ cup of grated Cheese
  • 2 tbsps of minced green Chilli
  • ½ tsp each of Ginger paste & Garlic paste
  • ½ tsp of red Kashmiri Chilli powder
  • ½ tsp of Haldi
  • 1/2 tsp of dried Fenugreek or Kasuri Methi
  • 3 tbsps Cream
  • For Basting
  • Mustard Oil
  • Dried Fenugreek

Instructions

  1. Prepare the hung yogurt by adding it to a cheese cloth and giving it a gentle squeeze to remove the extra water
  2. Prepare the drumsticks by removing the skin and make gashes in the flesh
  3. Marinate it with the 1st marinade for a minimum time of 30 minutes
  4. Follow with the 2nd marinade
  5. BBQ on all sides till cooked basting with the mustard oil in between
https://kravingsfoodadventures.com/tangdi-kebab-kalmi-kebab/

 

 

 

Smoked Salmon Vietnamese Rolls

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I first tried Vietnamese Spring Rolls more than 10 years ago when one of my Asian co-workers brought in a large platter for a potluck. It was a very traditional filling with Shrimp and it was love at first bite. Since that day. I always have rice paper wraps in my pantry. They are inexpensive and can be so easily customized. I’ve made the traditional Shrimp version so many times but for a change I wanted to try Smoked Salmon. This one is a winner. Not only is it big on taste with the Salmon and fresh herbs but it’s also a NO COOK recipe, something I so very rarely do.

These Vietnamese Spring rolls are packed with Spinach, Smoked Salmon, Cucumber sticks, spiced Bean noodles and topped with fresh Mint, Coriander & Thai Basil. It’s served with a spicy & tart dipping sauce.

 

Follow my YouTube video for tips and tricks to making these and you’re off to the races!

 

These rolls are filling and also healthy. I recently took a batch with me to a friend’s house to enjoy after a brisk walk. They loved the rolls and absolutely adored the dipping sauce as well!

Smoked Salmon Vietnamese Rolls

Ingredients

  • 25 – 30 Rice paper wraps
  • 1 cup Spinach
  • ½ cup Mint
  • ½ cup Thai Basil
  • ¼ cup Coriander
  • 1 – 2 Cucumbers cut in sticks
  • 300 gms Bean thread Noodles
  • 500 gms Smoked Salmon
  • Sauce
  • ½ cup Lime Juice
  • 5 tbps Fish Sauce
  • 2 tsps Red Curry Paste

Instructions

  1. Because the size of the wrap varies, your ingredients listed are approximate
  2. Prepare the sauce by mixing the lime juice, fish sauce and red curry paste together
  3. Prepare the bean thread by soaking it in hot water for a few minutes and then draining it completely
  4. Add 4 tbsps of the prepared sauce to the bean thread and mix it in
  5. Soak a sheet of rice paper in room temp water till soft and place on a kitchen towel
  6. Pat the front side dry
  7. Add Spinach, Salmon, Cucumber sticks, a bit of the bean noodles and finish with the herbs – Coriander, Mint & Thai Basil
  8. Fold over one side and pull it just so it makes contact, then tuck in the sides and roll
  9. Store on top of parchment paper to prevent sticking and cover with more parchment paper to prevent drying out
  10. Serve with the dipping sauce
https://kravingsfoodadventures.com/smoked-salmon-vietnamese-rolls/

 

Kheema Samosas

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Do I even need to explain why Samosas are a phenomenon? Crispy flaky pastry encases a delicious filling in a triangle shape. In other cultures it’s also known as a Sambusa or Samboska, different names for a similar concept. The early history of this delight can be traced to Arabia, Africa and India.

 

But of course no samosas are created equal. In India, most Samosas are made with a potato filling, but the non vegetarian filling is more popular with Christians and Muslims and are made with a crispier, spring roll like pastry. The sturdier Punjabi Samosas are made with a thicker batter and can stand upright. In this recipe we are combining different types of Samosas to make this delicious Kheema Samosa.

Kheema Samosas

Ingredients

  • 2 ¼ cups of All Purpose Flour
  • 1 tsp Salt
  • Pinch of Ajwain (Caraway seeds or Bishop’s weed).
  • 4 tbsps melted Ghee or clarified butter
  • ½ - ¾ cups Water
  • 2 lbs Kheema or minced meat
  • 1 cup diced Onions
  • 2 tbsps minced green Chillies
  • 1 tsp Ginger & Garlic paste
  • 1 cup diced Tomatoes
  • 2 tsps Garam Masala
  • ½ tsp Chilli powder.
  • Salt to taste
  • ¼ cup Peas

Instructions

  1. Sift the flour
  2. Add the salt & Ajwain
  3. Add the melted ghee or clarified butter or oil if you prefer
  4. Work the dough till all of the ghee is coated with flour. Take your time with this, the flour mixture should feel like soft breadcrumbs. The fat in this dough will create the crispiness in the wrapper
  5. Add anywhere between ½ - ¾ cups of water just enough to bring this to a stiff dough
  6. Cover this with some cling film and leave it to rest for a min of 30 mins
  7. Saute the diced Onions
  8. Add the minced green Chillies and Ginger & Garlic paste
  9. Give this a stir just to remove that raw Ginger & Garlic taste and mix it in with the Onions and Chillies
  10. Add the diced Tomatoes and mix this in
  11. Add the Garam Masala & Chilli powder
  12. Mix this in and add a few tbsps. of water so the spices don’t burn
  13. Add the Kheema
  14. Add ¼ cup of water so it build enough steam for the ground meat to cook
  15. Add Salt to taste and the peas
  16. Mix this well and continue breaking up the lumps if there are any
  17. Cook this for 5 – 10 mins till all the liquid had absorbed or cooked off
  18. Taste for salt again and add more salt if required.
  19. Add ¼ cup minced Coriander and mix it in
  20. Allow this mixture to cool completely. You can also make this a day ahead and use a cold filling.
  21. To create the wrapper I’ve created a template. I took an oval object, gave it a bit more height free hand on a piece of card and just cut it. This template will ensure that I get the same size samosas.
  22. Knead this dough divide this in half and then in quarters
  23. Working on the first quarter, oil the surface and then roll the dough out till it’s a few mm thick. Cut out the oval using a template. Save these scraps for later
  24. Cut the oval in half. give it a light roll again as the gluten keeps contracting and shrinking the dough as it rests
  25. Using plain water I’m just going to dampen the edges
  26. Taking the flat edge, seal the two edges together and it forms a cone
  27. Add the filling using a small spoon. My samosas take about 2 tsps and it will depend on the size of the samosa you want to make
  28. Press the filling down using the spoon. Press down right in the middle where the dough wrapper is the longest and then seal the entire samosa well. Press it down and it should be able to stand up like a soldier
  29. These make about 12 – 14 Samosas and you can either fry them right away or freeze them for later
https://kravingsfoodadventures.com/kheema-samosas/