While I prepare for the taping of the next episode of #StirCrazyPodcast let's make kefta!
Need something new to make with ground lamb or beef?
Kefta wrapped in filo dough
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INGREDIENTS
20 β 25 oz (600 β 700 g) ground/minced lamb or beef
6 sheets of filo (phyllo) dough
2 slices white bread 3/8 cup (100 ml) milk (if you donβt mix milk and meat, replace with water)
2 onions
2 tablespoons pine nuts
1 large egg
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1 small bunch fresh coriander/cilantro
1 teaspoon liquid honey
1 teaspoon allspice
Β½ teaspoon ground cumin
Β½ teaspoon ground coriander
Salt & freshly ground black pepper
Olive oil or melted butter for the filo dough
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Place the ground/minced meat in a large mixing bowl.
Finely chop the 2 onions. Heat a large skillet, preferably non-stick, over medium heat and add a little oil, butter or margarine. Cook the chopped onions for several minutes until caramelized a golden brown.
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Beat the egg in a small bowl.
Measure out the spices.
Soak the two slices of bread in the milk until soaked then squeeze out all of the excess milk. Chop the soaked and squeezed bread finely.
Finely chop the fresh coriander.
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Add the caramelized onions, the bread, the beaten egg, chopped coriander, honey, the spices & pine nuts to the ground lamb or beef. Generously salt and pepper.
Using your hands, blend all the ingredients with the ground meat until completely and evenly combined.
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Spread a sheet of parchment paper on a large serving platter or an oven tray. Form the meat mixture into quenelles or cylinders of even thickness about 2 or 3 inches (5 to 8 cm) long & 1 to 1 Β½ inches (2 to 3 cm) wide. Lay them on the parchment paper as you prepare them.
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Heat back up the skillet you used to fry the chopped onions over medium heat. Add a little oil if it is not non-stick. Brown the meat quenelles on all sides, lowering the heat to medium-low if it seems too hot, about 8 minutes each batch. Do not overcrowd. They will
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still be pink in the center (they will finish cooking in the oven.
Remove the browned lamb quenelles to another baking sheet or platter as you go & continue cooking until all of the quenelles are browned.
Preheat the oven to 410Β°F (210Β°C).
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Line a large baking tray or cookie sheet with parchment paper.
Working with one sheet of filo dough at a time, brush the sheet with olive oil or melted butter. Evenly slice the sheets into long strips, slicing lengthwise into widths as wide as your quenelles (I divided
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my strips into lengths 3β (8 cm) wide, the width of my quenelles). Place a quenelle on the end of a strip & simply roll up, sealing the end with a bit more oil or butter. Place, seam side down, on the lined baking sheet. You can place them fairly close together if need
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be. Brush the outsides with more olive oil or butter.
Bake for about 10 minutes until golden brown. The meat peeking out each end should be sizzling.
Serve immediately.
The kefta are delicious dipped in a spicy dipping sauce or a cool, tangy tzatziki-type sauce and
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You can accompany them with a salad of tomatoes, cucumbers and onions.
Next I'll share my recipe for North African inspired filo triangles using ground lamb or beef.
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for Valentine's Day or any day. Or maybe someone's wedding π
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Not only a beautiful cookie, these Linzer hearts are light, tender, delicate treats that melt in the mouth, filled with a touch of your favorite jam, red the color of hearts and love.
I do orange and citrus marmalade a few different ways. For sweet Maltese oranges and bitter Seville oranges I do it this way:
Clean oranges. Slice each in half. Juice the oranges. Recuperate the seeds and place in a muslin bag or the foot end of a clean stocking & knot securely.
Place the juice in a large non-reactive recipient (I do 6 kilos of oranges at a time and use a large plastic bucket for this).
Cut the orange rind halves again in half then quarters. Pull out and discard any spongy center or really thick membranes if necessary. Then cut
them - in batches - into tiny dice/pulp in a food processor. Add that to the juice and try to push all this pulp/rind into the juice to wet.
Cover this and leave for the night.
Next day, place this in your large cooking recipient/jam pot and add liquid (I add 1 cup water or
Serves 4 to 6 and makes excellent leftovers. Preparation time is close to 3 ½ to 4 hours which includes an hour resting time once the Bourguignon is cooked. This is a great dish to make the day before it is served⦠just gently
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reheated (or the morning for the evening). Boeuf Bourguignon can also be cooked without the potatoes and served over cooked noodles or mashed potatoes or even polenta. Serve with a good, intense wine, and a fresh loaf of bread.
Friends have requested the recipe for my favorite tart.
Lemon Tart with Mascarpone Whipped Cream
This sweet, tangy, very lemony tart is best eaten chilled, perfect served plain without any topping, with lightly sweetened whipped cream on the side, or topped with this
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whipped cream made richer with mascarpone.
You'll need My Sweet Pastry Almond Tart Crust for a 10-inch (25 cm) pie dish which you'll find on page 86 of my #IsolationBaking e-cookbook (free to download).
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INGREDIENTS lemon filling
4 eggs
2 egg yolks
About 1 Β½ cups + 2 teaspoons (275 grams) sugar
ΒΎ cup (190 ml) fromage frais 0% fat-free, quark or thick fresh cream
1 cup (250 ml) freshly squeezed lemon juice from about 6 lemons
Finely grated zest of 3 lemons
For my new followers just so you know...I'm the recipe lady. I want to share the recipe for a wonderful savory-sweet salad that I created for Fine Cooking magazine specially for orange season!
Orange, Pear, Date Salad with Orange-Rosemary Vinaigrette
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This is a delicious savory-sweet salad with a surprisingly flavorful vinaigrette. Feel free to increase or decrease the amount of each ingredient as desired or change any out for another similar ingredient.
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INGREDIENTS
3 oranges *see note
2 tablespoons. white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary 3/4 teaspoon finely chopped fresh thyme 1/4 cup (65 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Your reward for subscribing to & supporting #StirCrazyPodcast on National Hot Buttered Rum Day!
My recipe for Honey Whiskey Bundt Cake with Honey Whiskey Butter Glaze
and you can make it with rum!
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INGREDIENTS cake
Softened butter for buttering pan
Β½ to ΒΎ cup (50 to 90 grams) chopped pecans
2 cups less 1 tablespoon (250 grams) flour
1-Β½ teaspoons baking powder
Β½ tsp baking soda, optional
Β½ teaspoon salt 2/3 cup (155 ml) milk at room temperature
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1/3 cup (80 ml) whiskey, bourbon or amber rum
ΒΌ cup (60 ml) good quality liquid/runny honey
6 tablespoons (85 grams) unsalted butter, softened to room temperature
ΒΎ cup (150 grams) sugar
2 large eggs