07 July, 2013

Behari Kebab


1kg lamb or chicken...diced, NOT minced, into small cubes.
Firm Yoghurt -  ¾  cup (teacup) (UK- Onken natural yoghurt does well)
Sunflower Oil – ¼ cup (You can use any similar oil)
5 medium sized onions
Laziza Behari Kebab Mix (100g box) – Use just 1 of the two bags within

Slice up the onions and fry them in the oil until dark brown (almost black). Then mix all the above and onions with the oil, well and let it marinate in the fridge for minimum 2 hours (overnight is good too).

Then use a foil covered baking tray and put the entire marinate into it..and bake in a preheated oven on gas mark 6. Every 15 minutes take out of oven and mix the meat so the juice is spread evenly.

Keep a watch on the bake so it doesn't get burnt..half an hour to 45 minutes in the bake should have it done. Make sure it's all well cooked but not burnt of course. Remove all and put in a dish.

Slice up red onions, mix with lime/lemon juice, get parathas (for UK ppl shana/ibco/crown..which you make on a flat non stick pan) or just buy fully readymade which just needs heating up in microwave. Can use naans/pitas or whatever..your choice. Make rolls with kebab and red onion/lime mix.

Recipe compliments of Rhett aka ETL. 

11 May, 2013

Irish Shortbread Recipe

Makes an 8 inch round, or a thinner 8 x 8 inch pan

½ Cup Butter (no substitutions)
¼ Cup Sugar
¼ Cup Cornstarch
¾ Cup Flour
¼ tsp. Salt
½ tsp. Vanilla
Additional sugar or colored sugar for top. I also occasionally will melt chocolate and dip 1/2 the cookie into it. 

In a mixing bowl, beat the butter and sugar well.  Add the cornstarch and beat until all is combined.

Add the flour, mixing until combined.  Your shortbread will probably have a dry ‘mealy’ texture, and not be perfectly smooth.  Add the salt and vanilla.

Pour the mixture into an 8 inch round or square pan.  Pat out evenly, and pres together to make a smooth surfaced dough. Sprinkle with additional sugar.

Put the pan in the fridge for about 10 minutes.  Then, bake at 325 degrees for about 12 – 15 minutes, until the cookies just start to turn golden around the edges.  

Remove from oven, and cut into wedges or squares.

When cool, remove from pan and serve.

The use of butter is what makes the shortbread nice and crisp! If you substitute the butter you will not end up with the same results.

Total time: 35 minutes

I have another shortbread recipe, a Scottish version, that I will try and post.