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"J" - Jordan - Kofta bi Tahini recipe

Kofta bi Tahini recipe, eat well on universal credit

 

Around the world takes us to Jordan next with Kofta bi Tahini 

THIS S A STOCK SHOT. My photograph was dreadful! (as was my presentaton!) Please also note that the Lemon in this reciipe is overwhelming. Maybe just use one Lemon?

Ingredients:-
 
Tahini Kofta
 
For the Kofta:-
 
500 g minced beef
1 onion chopped
1 cup chopped parsley
1 tomato chopped
2 tablespoons olive oil
1/2 teaspoon salt
1 tsp All Spice
1 tsp Turmeric
1 tsp dried Mint
pinch of cardamom
 
For the topping:-
 
Potatoes sliced into thin rounds.
 
For the Tahini sauce:-
 
1 pot of Tahini
Juice of three lemons
Salt
4 cups Boiled water 
 
kofta Method:-
 
(1) Very finely dice parsley and onion and add them to the minced Beef.
(2) Add  the tomato, olive oil,salt and spices and knead them into the meat mix.
 
You can either spread the mix into a large oven proof casserole to cover the entire base or you can form the mix into ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavours of the sauce.
 
Bringing it all together:-
 
 
(1) Bake the Kofta in the oven for 20 minutes.
(2) Fry the sliced Potatoes, boil or bake them until they are slightly softened. 
(3) Arrange the Potatoes on top of the Kofta. 
(4) Mix Tahina and Lemon juice together, the Tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in colour. 
(5) Slowly add the water while stirring to keep the mixture smooth. 
(6) Pour sauce over Kofta until you cover the Kofta and Potatoes. 
(7) Cover the casserole with foil, poke a few holes in the foil to allow steam to escape. 
(8) Bake in the oven on the lowest rack at 220c for 20 minutes. 
(9) Remove the foil and cook until the sauce thickens.
(10) Brown under grill for 1-2 minutes
 
We served ours with Coleslaw and a bit of dressed salad. But really all we could taste was Lemon - Lemon, oh and Lemon. Which we can still both taste this morning!
 
 

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Our Ultimate Sweet & Sour Chicken Balls

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Category: Recipes

Our Ultimate Sweet & Sour Chicken Balls

I say ultimate because you’ll never get anything like these in your friendly Chinese! We adopted an American technique and marinaded the Chicken breasts cubes in Buttermilk. It soaks in really well and tenderises the meat. We also bought some Mono-Sodium Glutamate from the local Chinese supermarket, which added a real (not so authentic) Chinese style.

Ingredients for the Chicken Balls:-

2 Chicken breasts, cut into cubes
450ml of Buttermilk
1/8 of a teaspoon of Mono-Sodium Glutamate
Garlic Salt
Onion Salt

Batter:-

2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Turmeric

Additional flour
1 Egg, battered for an Egg wash

Method:-

(1) Add add the marinade ingredients to a bowl and mix well.
(2) Stir in the Chicken cubes and cover.
(3) Allow to marinade in the fridge for 30 minutes.
(4) Mix the batter ingredients to form a reasonably sticky batter.
(5) Remove the Chicken in small batches and dredge in Flour.
(6) Dunk in the Egg wash and then Flour again.
(7) Preheat a deep fat fryer to 180c.
(8) dip eat piece of Chicken in the batter mix and fry in small batches making sure they don’t stick together.
(9) When they float and are browned, remove and drain on kitchen paper.

We used Sue’s Sweet and Sour sauce recipe and just served over boiled Rice with a sprinkling of sliced Spring Onions.

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