This morning I had the pleasure of presenting the following recipe for CBC's Weekend Morning Show with guest host Ismaila Alfa. This taste of Kerala, South India is perfect for indoor or outdoor cooking. Excellent wild caught halibut is now in season and available at Gimli Fish.
Grilled Halibut Steaks, (Fish masala fry)
2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.
If using a frying method:
Seared Halibut Steaks, (Fish masala fry)
2 steaks Halibut or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to Fry, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.
Enjoy!
Saturday, April 28, 2012
Saturday, April 14, 2012
This morning on CBC's Weekend Morning Show - Turkish Pizza 2 ways
This morning I had the pleasure of presenting the following two recipes for CBC's Weekend Morning Show with guest host Ismaila Alfa. These are traditional Turkish pizzas. The blue cheese pizza is from the city of Koniya, Turkey.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Thursday, April 05, 2012
Lahmaçun - Yummy Turkish Pizza
This is a classic Turkish dish that I just shared with my family. It will be on our lounge menu at our soon to be opening restaurant, Arkadash Bistro and Lounge. Wonderful Manitoba lamb can be found at Halal Meats and Specialty Foods. Find a ground lamb that is not too lean but not too fatty either.
Lahmaçun (lam a chun) can be served with a dollop of yoghurt on top, a sprinkling of chilies and a squeeze of fresh lemon, or just as is. Enjoy with Ayran, a yoghurt drink or a nice cool beer.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Lahmaçun (lam a chun) can be served with a dollop of yoghurt on top, a sprinkling of chilies and a squeeze of fresh lemon, or just as is. Enjoy with Ayran, a yoghurt drink or a nice cool beer.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
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