Tag Archive for tunisian

Recipe in the Jewish Chronicle, Crispy Asparagus With Homemade Harissa Mayo

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Those original crispy asparagus will make a perfect warm spring starter.

You can also serve them as canapés.

I choose small asparagus dip to make them.

6 brick sheets

24 small green asparagus

3 egg yolks

Vegetable or sunflower oil to brush the brick

300ml vegetable or sunflower for the mayonnaise

Harissa

  • Wash and cut each end of the asparagus
  • Steam them for 10-15 minutes approximately until they become tender (you can use a fork to check they are cooked) and put them on some kitchen towel to absorb the water
  • Cut each brick sheet in 4 smaller sheets (4 squares if the bricks are square)
  • Roll each asparagus in the brick square, leaving the dip of the asparagus to be seen
  • Turn your oven on at 180C
  • Brush each asparagus roll with some oil and cook them in the oven for 12-15 minutes, turning them over after 6/8 minutes
  • Prepare your mayonnaise while they cook; I use a tiny whisk to make mine;
  • Add a drop of oil at a time and whisk the egg yolks very thoroughly before adding the next drop of oil; this process should last 10-12 minutes until the mayonnaise is ready and firm
  • Season with salt, and add a teaspoon of harissa or more if you like it very spicy
  • You can also use non homemade mayonnaise and add some harissa, but it won’t be the same taste!
  • Serve your crispy asparagus with the harissa mayonnaise and enjoy!

Limmud Conference 2012 – Warwick University

Thank you for those who joined me on Monday 24th December and Wednesday 26th December at my cooking demonstrations at Warwick University for the wonderful Limmud conference 2012!

Please find below the recipes for the Tunisian fish dishes and the easy canapes.

Tunisian cooking demonstration, cooking with a twistFish” khleimi” with harissa sauce

Fish” khleimi” with harissa sauce

  • 6 salmon fillets or tuna fillets
  • 5/6 cloves of garlic, chopped
  • One or two generous serving spoons of harissa (depending on taste)
  • Turmeric powder
  • Salt, pepper
  • Sunflower oil (3 TBS)
  • lemon

Rinse the fish. Mix the chopped garlic, the harissa, salt, pepper, oil together.  Put this paste on the fish and rub it well. Put in an oven tray and cook at 180C for 7-8 minutes maximum in order that the fish stays very soft and a bit pink inside. Serve with lemon.

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Almonds and Harissa Fish cakes 810pt;”>300g of minced fish (haddock, cod)


  • 1 large red onion finely chopped

  • 20g of Fresh flat parsley finely chopped

  • Sunflower oil

  • Salt, pepper

  • Ground almonds (100g)

  • Flaked almonds (100g)

  • 1 table spoons of harissa or more if you like it spicy!

  • Salt

  • Turmeric, paprika

  • In a bowl, add the fish, the onion, the almonds, the fresh herbs, the salt, the spices, and the harissa. Mix all the ingredients very well with your hands. Feel the texture, and add more almonds if it is too wet.

    Brush two large oven trays with some sunflower oil. Form some mini fish balls. Cook in the oven at 180C for 10-15 minutes approximately, turning them over once.

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    Fish couscous for 6 people

     

    For the sauce, the vegetables and the fish stew

    • A tin of chopped tomato
    • 6/8 portions of a white meaty fish like gurnard, filleted
    • One or two fish heads
    • 300 ml of olive oil
    • 2 onions, grated
    • 1 celery cut in medium sized pieces
    • 3 large turnip
    • 3 medium potatoes peeled and cut in half.
    • 3 large carrots cut in two or 3 pieces
    • 2 large courgettes cut in 3 or 4 pieces
    • 1 slice of pumpkin cut in to 6 pieces
    • 4 turnips
    • Salt, pepper, turmeric, paprika
    • Harissa (quantity depends on your taste, if you like spicy food or not)
    • 4 to 6 cloves garlic crushed
    • 1kg of couscous

    In a large cooking pot, put the olive oil and the grated onion and the celery. When the onion and the celery get soft, add the concentrated tomato puree and one large glass of water. Add the salt, pepper, paprika, turmeric, two crushed garlic cloves, a soup spoon of harissa, the washed fish heads, the chopped tomato tin. Stir well at medium/high gas hob and cover with water. Let the stock cook for at least one and a half hour, to two hours. Add the vegetables and cook for an additional 30 to 40 minutes until all the vegetables become tender.

    Taste the gravy and correct the taste with more salt, pepper, paprika. Let it boil until all the vegetables become soft but not too soft. When they are ready, put the vegetables on a plate and use some of the gravy to moisten the couscous a little. Serve the couscous, some vegetables on each plate, and the fish.

    For the couscous

    • 1kg of fine or medium couscous
    • Sunflower oil
    • Salt, pepper

    You will need to steam cook the couscous, so you need a saucepan with a lid, with a sieve large enough to contain 1kg of couscous, or even better use a couscous maker if you have one.

    Boil some water in a large sauce pan.

    In a bowl, wash the couscous. Let it drain on a sieve. Put in back in the bowl and add the salt, a shake of pepper, and some sunflower oil (the equivalent of 4/5 serving spoons. Mix everything by hand. Put the couscous on the sieve and cover it with the lid. Steam the couscous with the lid on the sieve for approximately 30 minutes, stirring regularly.

    Easy canapes cooking demonstration

    French Mini potato forestiere Spanish omelette

     

    • mini potatoes 250g,
    • 250/300g of mushrooms forestiere or chestnuts,
    • 200g of cheddar cheese, 
    • 4 chopped garlic, 
    • 15g of finely chopped flat parsley, 
    • 200ml of crème fraiche, 
    • 6 challots sliced, 
    • 10 large eggs,
    • Wash  and boil the potatoes until tender. Slice them when they have cooled down.
    • Wash and slice the mushrooms. In a large sauce pan, cook the mushrooms together with the creme fraiche, the parsley, the shallots until the water from the mushrooms has disappeared.
    • Beat the eggs as an omelette in a large bowl. Add the potatoes and the mushrooms preparation. Add the cheese and stir well. Oil a large oven baking dish and pour the preparation in it. Bake at 180C in an oven for 40-50 minutes. Let it coold down. Put in the fridge and cut in small cubes.

     

    English Chicoree boat with goat cheese cream and sweet walnuts

    • chicoree salad, 2 packs
    • hard goat cheese, 1 long log
    • single cream, 1 small pot
    • walnuts, 1 pack 100g
    • honey

    Wash and cut the end of the chicoree leaves. Dry them and put them one by one on a large serving tray. In a saucepan, melt the cheese with the cream. Add pepper and a bit of salt.

    In a separate bowl, mix the walnuts with some honey (be generous). Once the cheese sauce has cooled down, pour it all over the chicoree leaves and add the honeyed walnuts on top.

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    Mexican mini spicy fajitas

     

    • One pack of Mexican fajitas
    • two tinned tuna
    • crushed dry chilly
    • mayonnaise, one small
    • lettuce, one crunchy lettuce
    • flat parsley, 30g chopped
    • spring onions cut in small pieces
    • paprika
    • tooth picks

    Warm the fajitas a few seconds in the microwave, or a few minutes in the oven.

    In a bowl, mix the tuna, the crushed dry chilly, a few spoons of mayonnaise, and the paprika.

    Open the fajita, add one lettuce leave, a bit of the tuna mixture, some parsley, some onions. Roll the fajita to form a log. Add some tooth pick all accross it, Cut some pieces of it and serve on a plate. You can make the logs a few hours in adavnce and keep them in the fridge. They will set and it will be easier to cut.

    Italian mini kebabs

     

    • mini tomatoes, small pack
    • mini mozarella balls, one pack
    • fresh basil, 30g
    • tooth pick
    • Olive oil
    • Salt
    • With a tooth pick alternate one cherry tomato, one mozareall ball, a bit of basil.
    • Put on a tray and add olive oil, salt, pepper on top.

     

    Greek mini rolls

     

    • Cucumber, two
    • feta cheese, one pack cubed
    • black olives, one jar
    • mini tomatoes, one pack
    • tooth pick
    • Olive oil
    • Salt
    • Black pepper
    • With a tooth pick alternate one cherry tomato, one cube of feta, a black olive, one small cube of cucumber. Put on a tray and add olive oil, salt, pepper on top.

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    Sweet canapes

    • Mini sweet kebabs, one variety box from kosher kingdom or
    • Two or three packets of different sweets (soft, that can be pricked)
    • Tooth picks

    No bake marshmallow and chocolate cheesecake

     

    • Mini marshmallow, one pack
    • Milk chocolate, 200g
    • Digestive biscuits, one pack
    • Double cream, one small
    • Cream cheese, one small
    • Icing sugar, 50g
    • Chocolate powder (Cadbury type)
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • In a pan, melt the milk chocolate and then add the mini marshmallow. Mix well.
    • Crush the digestive biscuits into crumbs. In a bowl, mix the cream cheese and the double cream, and add the caster sugar. In the mini kiddush cup, alternate biscuits, cream, chocolate and marshmallow and finish by decorating with some chocolate powder.

     

    Minute speculos tiramisu

     

    • Speculos biscuits, one pack
    • Instant Coffee
    • Icing sugar 50g
    • Double cream, one small
    • Marsacarpone, one small
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • Dip the speculos biscuits in some strong coffee. In a bowl, mix the mascrapone cheese with the double cream and the icing sugar. Alternate biscuits and cream, and finish by decorating with some chocolate powder or cocoa powder.

     

    Coconut and white chocolate treats

     

    • White chocolate 200g
    • singla cream, one small
    • Dehydrated coconut one pack
    • Cocoa powder
    • Drinking chocolate powder
    • In a bowl, melt the white chocolate in the microwave or a saucepan for one or tow minutes. Mix in the single cream and add the coconut. Form some little coconut balls with your hands and dip one half in cocoa powder and the other half in chocolate powder. Serve on a plate.

     

    Lemony Lamb, Courgette and Olives Tagine

    For 6/8 people

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    • 1.5kg of lamb (shoulder of lamb of lamb cubed)
    • 2 large onions
    • 6 garlic cloves
    • 1 tin of chopped tomato
    • 1 tin of 500g of cracked green Suri olives
    • 250g of cherry tomatoes
    • Honey
    • 2 large courgettes
    • One lemon
    • Paprika
    • Salt
    • Sunflower oil
    • Harissa

    Slice the onions, cut the garlic cloves in small pieces, and fry them in sunflower oil. Until they turn golden brown. Add the lamb and sear it for a few minutes. Add the chopped tomato, two table spoons of harissa, a generous shake of paprika, and some salt. Cut the lemon in half and add it to the lamb dish. Cook on the hob at a low/medium gas mark for at least two hours, stirring regularly, adding the olives after one hour, and the sliced courgettes half an hour before the end of the cooking time.

    Lay the cherry tomatoes in an oven dish and cover them with some honey. Roast the cherry tomatoes at 200C for 15 minutes. Let them cool down.

    Add them on top of the lamb just before serving. You can serve your lamb with saffron or turmeric rice.

    Tunisian Samosas, Briques

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    Ingredients for 20 briques

    • 10 feuilles de briques (available at Yarden in Golders Green or Kosher Paradise in Temple Fortune) cut in half
    • 400g of minced beef
    • 1 large onion grated
    • 30g of fresh flat parsley (chopped)
    • 1 juice of a lemon 
    • 3 eggs
    • Turmeric powder
    • Cumin
    • Salt, pepper

    Method

    • Boil one egg and, when hard boiled, cut it in small cubes.
    • In a large saucepan, add, the onion, the meat, the chopped parsley, salt, pepper, a generous shake of turmeric and of cumin, 2/3 large serving spoons of sunflower oil. Cook for approximately 5 minutes at high temperature stirring at all time. Cook until the mixture becomes cooked but not too dry, and when the water has almost disappeared. You will be left with some water but don’t discharge it until the end of the folding process of the brique.
    • Add the boiled egg, the lemon juice, one whole egg and one egg yolk to the mixture. Reserve the egg white to stick the brique together before frying. 
    • To form your little triangles with the brique and the meat preparation: Take one half of the brique, form a rectangle by folding the rounded part inside the middle. Put a bit of filling in the bottom corner part of the rectangle, and cover it to form a triangle, recoring finally all the pastry to form a triangle and set aside. Continue doing this for the rest of the brique sheets. Fry at high temperature for 2/3 minutes approximately until the brique becomes golden brown. Put the cooked brique on a kitchen towel to absorb the oil. Eat hot, with an Israeli salad it is delicious! 

    Other version of brique filling: Per brique: 2 TBS of canned tuna, 1 egg (raw), optional: a bit of harissa, a few capers 

    Vegetarian version

    3 large potatoes pureed and mashed mixed with 2 hardboiled egg and 1 raw egg to soften the mixture, 15g of parsley finely chopped, and 1 onion finely chopped. Once the mixture is ready, proceed with the filling as above to form your triangles and fry them.

    Tunisian Cholent, Harissa Barley With Beef

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    For 8 people

    • 1.5kg of meat to cook (chulent type) washed and cut in cubes
    • If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry
    • 500g of barley wheat
    • 3 medium size tomatoes or a tin of chopped tomatoes
    • 2.5 soup spoon of concentrated tomato puree
    • 2 spoons of sugar
    • 2 medium onions sliced
    • 1 whole garlic head washed but still with the skin
    • a generous shake of sweet pepper powder or paprika
    • a generous shake of turmeric powder
    • one teaspoon of harissa
    • sunflower oil
    • salt, pepper,
    • 8 eggs washed, to be cooked in the same cooking pot as the tfina

    In a large, preferably pressure cooker, pot fry the onions with some sunflower oil, add the sugar to caramelize the onions. Add the meat to the caramelized onions. Once the meat has a nice pre-cooked colour, add the spices (turmeric, paprika or sweet pepper powder), salt, pepper, and the harissa. Stir well, and add enough water to recover completely the meat. Add the cow feet if you found it. Cook in the pressure cooker at medium high heat for approximately 30 minutes. Then add the barley wheat, the eggs that have been washed and still with their shell, and the whole garlic head. Refill the pot with water to recover all the ingredients and let it cook at low heat for several hours (at least two). Stir regularly. The longer the dish cooks, the better it will be.

    To serve, break the eggs in two halves. They should have taken a beautiful golden colour and will enhance the presentation.