Category Archives: Food Blog

Pistachio Dukkah crusted Chicken skewers with Za’atar Yoghurt Dip

Pistachio Dukkah makes everything better, seriously, I make a big batch and besides putting it on these awesome juicy chicken skewers, I put it on Avocado toast, Salads and any other kind of savory sandwich. It adds a nice spiced crunch with nuttiness that I just love. So make a double batch while you’re at it because it’s just great to have some on hand.
The other thing that makes these skewers so awesome is the Tahini marinade. Yes Tahini… so good.
Tahini, with garlic and lemon juice, oregano and yoghurt. So simple and yet so full of flavour. I think we’ll be eating this a lot.
Za’atar is a middle eastern spice mix of fresh thyme, sesame seeds, sumac and salt. It’s also delicious to dip bread in olive oil first and then Za’atar as a snack.

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Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 4
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INGREDIENTS:

For the Chicken:
• 3 large skinless Chicken breasts or 4 small ones, cut into cubes
• 2 tbsp. Tahini paste
• 2 tbsp. lemon juice
• salt and pepper
• 1 tsp. oregano
• 1 clove of garlic, peeled and grated
• 2 tbsp. plain yoghurt

For the Pistachio Dukkah:

• 1/2 cup Pistachios, shelled
• 3 tbsp. Sesame Seed s
• 3 tbsp. Coriander seeds
• 3 tbsp. Cumin
• 1 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1/2 tsp. Salt
• 2 tsp. ground black pepper,
• olive oil for drizzling

For the Za’atar Yoghurt Dip:

• 1 cup plain Yoghurt
• 2 tsp. Za’atar
• a drizzle of olive oil

INSTRUCTIONS:

To marinated the chicken, place tahini paste, lemon juice, salt, pepper, oregano, garlic and yoghurt in a bowl. Mix with a spoon and add the chicken cubes. Cover with foil and place in the refrigerator to marinate for at least a few hours an preferably over night.
Pre-soak wooden skewers in warm water for 20 minutes.
Pre heat the oven to 200 C / 400 F
To make the Pistachio Dukkah, get out a frying pan and place over medium heat. Toast the sesame seeds, coriander seeds and cumin for a minute or two stirring constantly and until fragrant. Remove to a plate and let cool.
Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, add the toasted seeds and spices into the processor and blitz again until finely chopped. Set aside until ready to use.
Make the Yoghurt dip by simply mixing the ingredients, place in a bowl until ready to serve. Sprinkle with some pomegranate seeds if you like.
Thread the chicken pieces onto the skewers and sprinkle generously with the Pistachio Dukkah, pressing it in with your fingers.
Meanwhile, heat a griddle pan over a medium-high heat. Spry with some oil. Cook the chicken skewers , turning regularly to prevent burning. When nicely charred, but not cooked through, transfer to a lined baking tray. When all the chicken skewers are browned, drizzle them with some more olive oil. Pop the chicken into the oven for about 5-10 minutes, or until they are cooked through. Serve the skewers with the Za’atar yoghurt dip and some more Dukkah.

Enjoy!

Myra XO

Beer battered Cod Loin with Lemon Aioli Remoulade

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Skinless and boneless cod loin fillets in a thin beer batter coating. So crispy and delicious, pub food has never been better, in the comfort of your own home.
It’s a pretty straight forward recipe that requires little to no effort. This coating is very crispy and light because of the addition of rice flour. If you don’t have any rice flour or can’t find it in the shop, use corn flour instead. A thin layer of batter is more than enough to ensure a crispy finish. If the batter is too thick the fish will become soggy, and that’s a no-no.

The potato chips are oven baked with a light seasoning, so virtually fat free.
And the Lemon Aioli rémoulade will take the whole Pub at home experience to the next level. If you’re lucky, you will have some rémoulade left over to put on your sandwiches the next day.

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Prep time : 15-20 minutes
Cooking time: 40-50 minutes
Serves : 4
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FOR THE FISH:
• 65 gr. / 1/2 cup rice flour
• 65 gr. / 1/2 cup all-purpose (spelt) Flour
• 1 tsp. turmeric powder
• 225 ml / 1 cup beer (I used alcohol free and it worked great)
• 1 ltr. / 4 cups oil for frying
• 700 gr / 1 1/2 lbs. cod loin, cut into chunks

FOR THE CHIPS:
•750 gr. potatoes peeled and cut into thick chips
•2 tbsp plain flour
•salt and smoked paprika to taste
•2 tbsp. Sunflower oil

INSTRUCTIONS:
Combine the flours, baking powder and turmeric in a large bowl, season. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
Heat oven to 200 C/450 F. Tip the chips onto a large baking tray and drizzle with the oil, sprinkle over the flour and some salt and paprika. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 40-50 mins, turning occasionally, until the chips are golden and crisp and soft when pierced.
To cook the fish, heat the oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry and season with salt and pepper. Dip into the batter. Carefully lower some pieces into the hot oil and fry for 3-4 mins – depending on the thickness of the fish – until golden and crisp. Don’t over crowd. Using a large slotted spoon, lift out the fish. Place the cooked fish bits on a plate with paper towel to drain, then sprinkle with salt. Serve with the hot chips and the Lemon Aioli rémoulade

LEMON AIOLI RÉMOULADE
• 1/4 cup aioli
• 1/4 cup mayonnaise
• 1/4 cup crème fraîche
• 1 tsp grainy Dijon mustard
• 1 green onion chopped
• 1/2 tsp. dried garlic powder
• 1/4 cup fresh parsley chopped
• 1 tbsp. chopped capers
• salt and pepper to taste
• juice of half a large lemon (or one small one)

For the Lemon Aioli rémoulade, mix all the ingredients in a bowl, reserve until ready to use.

Enjoy
Myra XO

Pesto Knots with Garlic Butter

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This has to be the best dinner roll of all times. Soft dough filled with pesto and tied in a cute little knot.

INGREDIENTS:
• 200 ml / 1 cup minus 2 tbsp. hand warm milk (you can use unsweetened soy)
• 42 gr. / 1.5 oz. fresh yeast
• 2 tbsp. honey
• 500 gr. / 1 3/4 cup Spelt flour (type 630) or all purpose flour
• 1 tsp salt
• 2 medium eggs at room temperature
• 100 gr. butter at room temperature
• 2 tbsp. Pesto
• 1/4 cup butter
• 1 tbsp. chopped parsley
• 2 garlic cloves, peeled and grated

INSTRUCTIONS:
Bring the milk to hand warm temperature, either in the microwave or on top of the stove. Make sure it’s not to warm or you will kill the yeast.
Crumble in the yeast and the honey. Give it a stir and set aside. It will start to bubble up.
In the bowl of your stand mixer add the flour and salt and stir to combine. Make a well in the middle and add the butter, the two eggs and the milk mixture. Knead on medium for about 6 minutes. Add a little more flour if it seems too wet. It will be a sticky dough however.
Cover with cling film and leave to rise for thirty minutes.
Roll out the dough into a rectangle of about 35 x 45 cm / 14 x 16 ” , cut in half lengthwise and spread one tablespoon of pesto down the middle.
Roll each half into a long rope and cut each roll into 6 equal parts.
Shape into knots tucking the ends under, free style it because you can’t go wrong here
Leave the knots to rise for 10 minutes while the oven is heating up at 400 F / 200 C.
Heat the butter with the garlic in a small pan until melted. Add the parsley. Brush knots lightly with butter, avoid the parsley as best you can at this point because it might burn.
Bake for about 13 – 15 minutes. Remove from the oven and brush with more garlic butter.

Serve and enjoy.
Myra XO

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO