Category Archives: Main

Shawarma Roasted Red Pepper Pizza

Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Coconut curried Lentil Soup

A hearty feel-good soup

A comforting and warming soup that is super healthy and very delicious. Packed with iron, vitamins and minerals, low in fat, high in fibre and perfect for during the hectic Holiday season.
The great thing is that Lentils cook relatively quick, all in one pot, so you could have dinner on the table in about half an hour. Finish the soup off with a little drizzle of coconut cream and you have yourself a fantastic budget friendly nutritious dinner that also happens to be suitable for vegetarians and vegans.

I can’t think of a better sidekick than my homemade Spelt bread to go with it to dunk into the soup. So good.


Prep time : 10 minutes
Cooking time 40 minutes
Serves : 4

INGREDIENTS:

  • 1 tbsp. olive oil or coconut oil
  • 2 onions, peeled and chopped
  • 2 cloves of garlic, peeled and chopped fine
  • 4 celery stalks, chopped
  • 4 carrots, peeled and sliced
  • 2 leeks, sliced
  • 2 cups of roughly chopped kale
  • 2 cans of coconut milk, reserve a ¼ cup for serving
  • 2 cans of vegetable stock
  • 4 tbsp. madras curry paste
  • 2 cups / 400 gr. dried brown lentils
  • A good squeeze of lemon juice
  • A handful of coriander, chopped
  • Lemon wedges to serve
  • salt and pepper to taste

METHOD:


Take a large pot and heat on medium high, add the oil. Add the onion and garlic and sauté for a few minutes. Add the celery, carrots and leeks and cook for a few more minutes. Now add the curry paste and cook for a minute to release the flavor. Add the kale and the stock, coconut milk (reserve ¼ cup) and lentils. Bring to a simmer and cook for about 30 to 40 minutes, or until lentils have softened. Taste and correct seasoning with salt and pepper. You can cook the lentils a little longer if you want your soup to thicken or you could blend a bit with an immersion blender.
Add the squeeze of lemon juice and add almost all the coriander, reserving some to decorate when serving.
Serve piping hot, garnished with coriander, coconut cream and lemon wedges and plenty of fresh bread.

Enjoy!

If you make this Lentil soup be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Brined Roast Turkey breast with Blueberry gravy

This festive turkey breast recipe is a great alternative to a whole roast turkey. Perfect for smaller crowds either for Thanksgiving or Christmas Day.

The Turkey breast is brined in a flavorful liquid infusing the breast with flavor and seasoning it throughout all while tenderizing it to butter-soft and juicy texture. Then it’s roast until golden perfection and served with a blueberry gravy

The great thing is that carving is so easy since the roast is boneless. 

All you need now are roast potatoes and vegetables for a complete Thanksgiving or Christmas dinner that is stress free yet fit for a king.


Prep time : 10-15 min

Cooking time : 60 min

Serves : 6

INGREDIENTS:

Turkey breast, about 1.2 – 1.5 kg./2.5 -3 pounds
Two large onions, peeled and sliced thick.
A sprig of each rosemary and thyme
2 tbsp neutral flavored olive oil
3 tbsp butter

Brine:
2 liters water
4 tbsp salt
4 tbsp brown sugar
1 onion sliced
2 bay leaves
2 star anise
1 cinnamon stick
1 tsp oregano
1 tsp rosemary
1 tbsp peppercorns
1 tbsp all spice berries
4 cloves
1 tsp Chinese 5 spice

Blueberry Gravy
2 sjalottes, peeled and very finely chopped
1 rounded tbsp. flour
2 glasses/1 cup red wine
250 ml/ 1  cup good quality turkey or chicken stock
2-3 tbsp Blueberry jam

METHOD Turkey

Mix all the ingredients for the brine in a large sealable container.  Place the Turkey breast in the liquid and leave to marinate for 3 to 4 hours, or all day.
Preheat oven to 350 degrees F (175 degrees C).
Remove the breast from the brine and pat dry with kitchen paper.
Prepare a roasting tin. Grease generously with neutral flavored olive oil and add the onions in a layer to the tin, then the herbs and place the breast on top. Season with salt and pepper and spread all the butter over the Turkey breast.
Tent turkey breast loosely with aluminum foil.

Roast in the preheated oven for 1 hour; baste turkey breast with pan juices and remove foil.  Return to oven for about 3 more minutes and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, reads 165 degrees F (65 degrees C). Let the turkey breast rest 10 to 15 minutes before serving.

METHOD Blueberry gravy.

Remove the turkey breast from the roasting tin. Remove the onions and herbs.

Heat the stock and wine in a small saucepan and keep ready for adding to the sauce we are making.
Place the tin over a gentle heat, and tilt the tin and spoon off the fat into a bowl using a tablespoon, leave about 2 tablespoons of fat, along with all the juices, in the tin. Turn up the heat to medium and add the chopped sjalotte, cook quickly and scrape all the crusty bits from the base , then add the flour and keep stirring.  When the flour is absorbed start adding the wine and stock a  little at a time, whisking  after each addition. This is easiest with a whisk. Once you have incorporated all the liquid, add the blueberry jam. Season to taste with salt and freshly ground pepper.  Adjust the thickness of the gravy to your liking by adding more or less stock. 

Slice the Turkey breast and serve straight away with roast potatoes and vegetables and the Blueberry gravy.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Wild Boar Stew with Pomegranate

Wild Boar Stew with Pomegranate


This meltingly tender Boar stew is simmered for hours with onions and smoky bacon in a red wine sauce, with the addition of Pomegranate molasses and Pomegranate juice to achieve a dark and rich stew that becomes seriously tender. This is one of those dishes that never fails to please.


The addition of Pomegranate enhances the flavor of the meat and pairs perfectly, making the stew extra tender and adding a hint of sweetness.
Comfort cooking is one of the pleasures of the cooler months and this wild boar stew is the perfect example. It is quick to put together and then simmers for a few hours filling the air with irresistible aroma. The thought of meat simmering for hours on the stove is infinitely comforting to me.

I have added some warm spices in just the right amount to give extra flavour without overpowering the boar.
This recipe is enough for 4 to 6 people but can easily be doubled and half can be frozen for another day.


Prep time : 20 min

Cooking time : 2 hrs.

Serves : 6



INGREDIENTS:


2 ½ pounds wild boar cut into 1 inch cubes (meat cut from the leg)
Salt and pepper
¼ teaspoon all spice
2 tablespoons flour for coating meat
1 tablespoon olive oil
6 slices of thick cut bacon, chopped
2 medium onions, peeled and sliced
6 large carrots, peeled and cut thick
3 cloves of garlic, peeled
1 tablespoon tomato paste
2 tablespoons Pomegranate molasses
2 tablespoons honey
1 cup red wine
1 cup unsweetened Pomegranate juice
2-3 cups beef broth
1 teaspoon dried or 1 tablespoon fresh thyme
1 teaspoon dried or 1 tablespoon fresh Marjoram
2 Bay leaves, whole
2 teaspoons Fennel seeds
2 inch stick of cinnamon
2 to 3 tablespoons red current or other berry jam or jelly
Beurre Manié:
Mix together with your fingers or a small spoon,
2 tablespoon butter
2 tablespoon flour



INSTRUCTIONS:

Get out a big cast iron pot with lid if you have it, otherwise ant heavy bottomed pan with lid will do.
Put it on the stove and turn up the heat to high.
Add the olive oil and bacon to the pan, fry until golden and crispy and remove to a plate.
Toss the boar with the salt, pepper and all spice and coat in the flour.
Fry the boar in batches in the hot bacon-oil until nice a dark golden brown, remove and place on a plate as you go until all the meat is browned.
Next add the onion and carrot and cook for a few minutes until it has taken colour, then add the garlic, stirring all the time. Add the tomato paste, Pomegranate molasses and honey, stir to coat all the meat and vegetables.
Next add the red wine, the Pomegranate juice and first 2 cups of the beef stock, you can add more as it cooks.
Add the remaining spices; the fresh thyme, Marjoram, Bay leaves, Fennel seeds and cinnamon.
Bring to a low simmer and cook for about 2 and a half to 3 hours, checking in between. Adding more broth if needed.
Stir in the beurre manié in small teaspoon sized balls, to thicken the stew as needed. Any remaining beurre manié may be frozen and is great to have in the freezer.
Before serving the Boar stew, add the jelly to sweeten to taste.
Serve the boar stew with mashed potatoes, noodles or rice. Enjoy. Leftovers are great but highly unlikely.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!