Grilled Chermoula Lamb Chops

A North Africa's recipe. While I browsed around, I found several lamb chops recipes. This recipe reminded me of Sefa. She posted chermoula lamb chops recipe last month.

Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron.

There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and cilantro.

This recipe and Sefa's posted are lil bit different, which I used grilled method directly, no need to cook the meat in water.

Actually I wanted to add some yogurt for marinating, but I didn't have any yogurt in my fridge. The acidity of yogurt helps to tenderize the meat.


Category:
Barbecue & Grilling
Style:
African

Ingredients:
500 grams lamb chops

Chermoula
1 cup cilantro
4 cloves garlic, peeled
juice of 1 lemon or lime
1 tbsp sweet paprika
1 tbsp ground cumin
1/2 tsp crushed red pepper
2 tbsp olive oil (add more if needed)
1 tsp cayenne pepper (add more if you like spicy)
sea salt as desired

Directions:
Place all the ingredients for the chermoula into a food processor and process until well blended but still relatively chunky. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Rub the chermoula over lamb chops on both sides, place in a shallow dish, cover and marinate for at least 2 hours, turning from time to time.

Place a little olive oil in or spray on with vegetable oil a grill pan and heat until very hot. Grill until done. Set aside. Let lam chops stand for few minutes and cover with tin foil to keep it warm and juicy.
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Where You Can Buy Tempeh in Winnipeg

As I wrote before, tempeh is an Indonesian soybean cake, and it is a staple source of protein in Indonesia for several hundred years already, is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form.

A year ago, I coulnd't purchase tempeh in Winnipeg. So where I can get it in Winnipeg?

Dong Thai Ltd
459 Notre Dame Avenue, Winnipeg, MB R3B 1R4
(204) 943-9868

One of my blog reader asked me where he/she can purchase in Vancouver? Today, I asked Mr. Wong, the owner of Dong Thai, he told me that you can buy tempeh at Hanlong in Surrey, which I'm not sure that is the proper way to spell "Hanlong". Anyway, those tempeh is also made by the Indonesian.


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Fruit Riccota Mini Tarts

I saw a recipe in Anna Olson's cookbook "Another Cup of Sugar". She is one of my favorite pastry and dessert chefs. I only adapted the tart's mousse filling from her Hawaiian Tart's recipe.

Since I don't have lots time to make the tart shell, I used sweetened mini tart shells' ready-to-bake. Why did I choose the sweetened one? Because the unsweetened one contains L-cysteine, which I'm not sure what kind of L-cysteine that is (I read one of the possibly resource is body fluids). On the other hand the sweetened one contains vegetable shortening).

In Olson�s recipe, she added mascarpone cheese for mousse filling. Instead of mascarpone cheese I added riccota cheese, which is cheaper than mascarpone. Olson's recipe also added mango pulp and I subtituted for peach pureed. For garnish, you can add any tropical fruit instead of blueberry and peach.





Category:
Desserts
Special Consideration:
Quick and Easy

Ingredients:
Crust
12 tart shells ready to bake

Peach Mousse Filling
1/2 cup low fat ricotta
3 1/2 tbsp sugar
1/2 tsp lime zest
1 1/2 tbsp fresh lime juice
1/4 cup pureed peach (you can subtitute for peach pulp)

Garnish
blueberries
peach slices




Directions:
FOR CRUST, preheat oven to 425 F. Place tart shells on middle oven rack. Bake for 10-12 minutes. Shell should be a rich golden brown edges. Allow to cool in a pan, then remove.

FOR PEACH MOUSSE FILLING, cream riccota gently with sugar to soften. Add lime zest and juice, and peach pureed/pulp. Stir until evenly blended (switch to a whisk if you wish, but be careful not to overbeat. If mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon mousse into tart shell and chill until ready to serve.

GARNISH with blueberries and peach slices immediatelly before serving.


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Cranberry Bran Muffins

This Cranberry Bran Muffins' original recipe is Quick Apple Bran Muffins, which I got from Kraft Canada website. I've been keeping fresh cranberries in my freezer since last summer *now it's called frozen cranberries :D*. I decided to subtitute apples for cranberries. I also subtituted ground cinnamon for all spice powder, and added another ingredient, light sour cream.


Category:Breakfast & Brunch
Style:American
Servings:12

Ingredients:
1 cup balkan style plain yogurt
2 tbsp light sour cream
1/4 cup butter
1 egg, beaten
1 cup wheat bran cereal
1 cup all purpose flour
1/3 cup granulated sugar
1 tsp. all spice powder
3/4 tsp. baking soda
1 cup cranberries

Directions:
1. Combine yogurt, sour cream, butter and egg in large bowl. Add cereal and let stand until softened.
2. Combine remaining dry ingredients; stir into cereal mixture only until moistened. Fold in cranberries.
3. Spoon into greased muffin pan.
4. Bake at 400�F for 16 to 18 min.
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Bumbu Munik // "Munik" Indonesian Instant Seasoning

Munik is a brand of Indonesian instant seasoning. Here, they are some of the seasoning packages that I have. I've tried some of them. Since I know this brand, I barely use other brands. You can find for purchase in Winnipeg at Dong Thai store.

Bumbu Gulai Kepala Ikan
This instant seasoning is good for making Gulai Kepala Ikan (Sumatran Style Head Fish Curry) and also other Sumatran Style Curries, such as mussels and squid curries.




Bumbu Pesmol Ikan
To make easier Pesmol Ikan, just add this seasoning, lime juice, fish and water.




Bumbu Pepes Ikan

Pepes Ikan is translated as Roasted Fish in Banana Wraps. Just add this seasoning, fish, sweet basil (remember this basil has different flavour with Thai basil), lime juice and wrap those up in banana leaves.




Bumbu Cumi Garing
Do you love squid/calamari ring? Try this seasoning to make crispy squid/calamari rings.




Bumbu Soto Mie
Soto Mie can be translated as Bogor Style Noodle Soup. This soto mie is one of my comfort food.




Bumbu Rawon
Rawon is translated as eastern Javanese Style Black Beef Soup. Don't have time to make it, this instant seasoning is good enough, just suggestion you probably need to add black nuts (keluwak nuts) more to get darken soup.




Bumbu Sup Buntut
I posted a recipe of Sup Buntut (Indonesian Style Oxtail Soup) before, but if I don't have much time I'm used to use this instant Seasoning.




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