SEVEN SPICES RECIPE
Add the taste of the Middle East to your cooking!
Provided by Chef Tariq
Categories Basics
Time 5m
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Sodium 3 mg, Fiber 1 g, ServingSize 1 serving
GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE
Categories Herb Onion Low/No Sugar Scallop Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.
SPICED PEPPER PILAFS
This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need
Provided by Emma Lewis
Categories Vegetable
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).
- Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.
- To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.
Nutrition Facts : Calories 209 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.38 milligram of sodium
SPICED GRILLED CHICKEN WITH CILANTRO LIME BUTTER
This grilled chicken gets a lovely pop of color and flavor from the lime butter-don't skip it! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first eight ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Nutrition Facts : Calories 430 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
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