Roasted Potatoes With Zaatar Spice - Homemade

Zaatar is a herb used in the Middle East and Mediterranean countries. Zaatar is generally prepared using  dried thyme, oregano, marjoram, or some combinations of other spices too.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 16.

Condiment - Zaatar Spice

Country - Middle Eastern Countries

Ingredients  

8 - 10 Baby Potatoes
1 Tablespoon Zaatar Spice
½ Teaspoon Salt
1 Tablespoon Olive oil
½ Teaspoon Black Pepper powder
For the Zaatar Spice
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Marjoram
1 Tablespoon Sumac
1 Tablespoon Cumin - coarsely ground
Method 
To make the Zaatar Spice 
Mix all the ingredients and the spice it ready. Some even add sesame seeds, which I have  not add. 

Preheat the oven to 180°C. 

Wash and scrub the skin of the potatoes well.  Chop the potatoes into halves and toss in a large bowl with the olive oil, salt and zaatar. Pour the potatoes along with the marinade onto a baking sheet. Roast for 35-40 minutes, stirring the potatoes with a fork after 20 minutes. Enjoy ....  These are yummy and flavorful, can be served as starters too. 

My Notes

Make this spice and store it in the refrigerator for a year.

Labels:  Potato, Starters, Masalas ,Zaatar, Homemade, International Cuisine , Baked, Vegetarian, Middle Eastern

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Enchilada Sauce - Mexico

Enchilada is a traditional Mexican dish. The words comes from enchilar, which means add Chili peppers to something. The traditional enchilada sauce mainly consists of Chile peppers.

Homemade enchilada sauce is quick, delicious and easy to make, with all ingredients readily available in your pantry. 

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 15.  

Let's go today's recipe Enchilada Sauce from Mexico.

Ingredients

1 Tablespoon Butter
3 Cloves Garlic - finely chopped
3 Tomatoes 
1 Tablespoon Tomato sauce
1 Teaspoon Red chilly flakes
1 Teaspoon Oregano
2 Cubes Cheese - optional

Method

In a mixer jar add the tomatoes, garlic and puree to a fine paste .

In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the ground paste and cook till it thickens to a sauce like consistency . Remove in a bowl and cool. 

To make cheesy sauce  - add the cubes of cheesy when the sauce is hot, mix well .  The sauce is ready. 

Labels : Jams & Sauces, Enchilada, Mexico, Tomato, Homemade, Continental Cuisine, Blogging Marathon, Mexican

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Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce

Country - Spain 

Ingredients:

300 Grams Chicken

For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar

1 Tablespoon Lime Juice

3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce

1/2 Teaspoon Back pepper powder

1/4 Teaspoon Salt

1 Tablespoon Olive oil

For the Sauce

1 Tablespoon All purpose flour
1 Tablespoon Butter

1 Tablespoon Oil

1 Bay leaf

1/2 Teaspoon Fresh Thyme

2 - 3 Cups Chicken Stock

1 Onion - finely diced

1 Carrot - finely diced

1 Tablespoon Celery - finely diced

2 Tablespoon Tomato paste

Salt to taste

Method:
Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for  five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve

In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

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Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
½ Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
¼ Cup Oil
Method 

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes. 

Labels: Chutneys & Dips, Masala, Homemade, Blogging Marathon, Continental Cuisine, Tunisia 

Posting a new pics of the paste that is made today...

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Hummus (Bi Tahini) - Homemade

Hummus or houmous, is a food dip or spread that includes chickpeas, sesame seeds, olive oil, lemon juice, salt and garlic. "Hummus" in Arabic  means "chickpeas". Its origins are unknown, and it is popular in the Middle East, Turkey, Eygpt, Lebanon and North Africa. This is a Eygptian style Hummus.

In week 3 - day 12, for the marathon the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings.

Hummus (Bi Tahini) is hummus with sesame paste.

Ingredients

2 Tablespoons Tahini paste - homemade - see recipe below
2 Cups Chickpeas - boiled
2 Tablespoons Lemon juice
1/4 Teaspoon Cumin powder
1/4 Teaspoon Paprika powder
2 -3 Cloves Garlic - chopped finely
2 Tablespoons Water or Yogurt - I used water - see notes
4 Tablespoons Olive Oil
Salt to taste

Method

Tahini paste is expensive, but its easier to make it at home and very cost effective too.

Just roast one fourth cup of sesame on the tava, do not let it turn brown, just lightly till is emits an aroma, cool it and grind it with olive oil till you achieve a smooth paste.

Place the boiled and chickpeas in a grinder (reserve a few for garnishing purposes), then add the rest of the ingredients. Grind everything together until it becomes a smooth paste. Taste and adjust flavors according to your taste, some people prefer More - tahini, or lemon, or garlic or chilly, add what you feel you like according to your taste . The Hummus is ready. 

Serve with sprinkled red pepper flakes or paprika on top. Drizzle olive oil on it. Garnish with boiled chickpeas. Enjoy this Hummus.... healthy, tasty with pita bread or as.. we have it on a bread toast too. It taste yummy. 

My Notes :

You can use canned chickpeas too, but make sure u rinse the chickpeas well of all the brine then in fresh water.

I used the water in which the chickpeas were boiled.

Labels : Sesame seeds, Chickpea,Homemade, Chutneys & Dips, Eygpt, Blogging Marathon, Continental Cuisine

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