Two Old Fools on a Camel: From Spain to Bahrain and Back Again
Page 24
If you are going to use a crumbly topping (streusel), apply it as the top layer at this time.
You may even want to add some more almonds as part of the topping.
Be careful, you want to have room to put on the final layer of marshmallows. The top of the mixture should never be above the top of the baking dish. Leave baking dish uncovered.
Bake at 350⁰F degrees for approximately 15 minutes. Take out mixture and add final layer of marshmallows. Bake mixture for another 5-10 minutes…just enough time to get marshmallows on top time to brown.
Take out and let cool for 10 minutes…time to serve the WONDERFUL!
Back to ‘The Tree of Life’
Sheikh-al-Mahshi (The King of All Stuffed Vegetables)
Nadia says that this is known throughout the Arab world as ‘the king of the stuffed ones’.
Serves 2-4
Ingredients:
4 small aubergines
4 green peppers
Olive oil
1 large onion, peeled and finely minced
1 large garlic clove, peeled and finely chopped
2 tbsp pine nuts
900g (2lb) minced lamb (not too finely minced)
2 tsp ground allspice
A bunch of fresh parsley, chopped
Salt and black pepper
2 tbsp tomato purée
600ml (1 pint) water (or enough to cover the vegetables)
Method:
Preheat the oven to 190⁰C/gas mark 5/375⁰F.
Remove the leaves and make a slit down one side of the aubergines from top to bottom. (If the aubergine is curved, make the slit on the concave side.)
Scoop out the flesh, leaving a 5mm (¼ inch) shell all the way around. Discard the flesh.
Cut round the tops of the peppers, leaving 2.5cm (1 inch) uncut so that you can re-attach it. Scoop out and discard the seeds.
In a large pan, fry the aubergine and pepper shells until they begin to brown, and remove from the pan.
Add a little more oil to the pan and fry the onion and garlic until they’re soft. Remove from the pan, then fry the pine nuts. Remove from the pan.
Next fry the lamb, with the spice, until it just begins to brown.
At the end, throw in a big handful of parsley and stir.
Now add the onions and garlic back, together with the pine nuts, salt, and plenty of black pepper, and mix together.
Fully stuff (without pressure) this mixture into the aubergines and peppers.
Close the lids on the peppers. and arrange the aubergines and peppers together in a shallow ovenproof dish.
Mix the tomato purée, seasoned with salt and pepper with just enough water to cover the vegetables.
Pour this over the vegetables and bake until tender, about 30 minutes. (The sauce should reduce to halfway down.)
Sprinkle with the remaining chopped parsley.
Back to ‘Winter Break’
Cousin Elias’s Easy Peasy Carrot Cake
Makes a 20cm (8 inch) cake
Ingredients:
115g (4oz) butter, melted
3 eggs, beaten
5 heaped tbsp natural yoghurt
225g (8oz) carrots, peeled and grated
175g (6oz) ground almonds
115g (4oz) soft light-brown sugar
115g (4oz) shelled walnuts, chopped
55g (2oz) dessicated coconut
115g (4oz) stoned dates, chopped
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 tsp baking powder
Method:
Preheat the oven to 170⁰C/gas mark 3/340⁰F.
Grease a 20cm (8 inch) round cake tin and line with lightly oiled greaseproof paper.
Mix together the melted butter and beaten eggs.
Add the yoghurt, then the carrots and all the remaining dry ingredients. Mix well.
Pour the mixture into the prepared cake tin.
Bake for approximately 1 hour.
Leave to cool in the tin.
Turn out onto a wire rack to become completely cold.
Cut a slice (or two) and enjoy!
Back to ‘Confrontations’
Harissa (Spicy Chili Sauce)
It’s recommended that you wear washing-up gloves when chopping the chilies or you could be subjected to some very unpleasant experiences!
Makes about 225g (8oz)
Ingredients:
175g (6oz) fresh red chilies
2 tsp tomato purée
4 tbsp canned pimento, chopped.
4 garlic cloves, peeled
2 tsp each of ground coriander and ground caraway seeds
1 tsp ground cumin
Salt
2 tsp red wine vinegar
Olive oil
Method:
Remove the seeds from the chilies if you don’t want it too hot!
Chop the chilies and place in a blender (or pestle and mortar).
Add all the rest of the ingredients and a couple of glugs of olive oil.
Blend until you have a smooth paste.
Check the seasoning.
A jar of this may be kept in the fridge, but do cover it with more olive oil to preserve it.
Back to ‘Field Trips and Terrapins’
The FNJ (Figgy-Nutty-Jammy) Brioche
Nadia says, “This really is one of the most fabulously Arabic answer to the North American classic, the peanut butter and jello sandwich. The fig jam, is just divine, whilst the presence of lightly toasted almonds makes it sparkle.”
Serves 1
Ingredients:
Fig jam (from middle Eastern shops)
2 slices brioche, lightly toasted
Flaked almonds, toasted
Method:
Simply spread the jam over the toasted brioche and sprinkle with the toasted almonds.
Mmm, naughty!
Back to ‘Upheavals’
Rosewater and Pistachio Ice-cream
Nadia won the MasterChef final with this delicious recipe and both judges literally swooned. (In fact, Gregg said he wanted to live next door to her!)
Serves 4-6
Ingredients:
150ml (5 fl oz) full-fat cream
150ml (5 fl oz) double cream
55g (2oz) shelled ground pistachio nuts
½ tsp very finely ground cardamom seeds (use a pestle and mortar)
2 egg yolks
85g (3oz) caster sugar
2 tbsp rosewater
A drop of red food colouring
Rose petals to decorate (optional)
Method:
Pour the cream, nuts and cardamom into a saucepan. Bring to the boil then set aside.
Beat the egg yolks and sugar in a bowl until they are pale, then beat in the boiled cream and milk.
Put it all back into the saucepan and stir constantly over a very low heat. Continue stirring until the consistency is that of custard but never allow it to boil!
Add the rosewater and food colouring.
Place all in an ice-cream maker and churn until thick and creamy. (If you don’t have one, put the mixture in a plastic container and put in the freezer, stirring every now and then to break up the ice crystals.)
Scatter the rose petals on top to serve.
Back to ‘Birthdays and Valentines Day’
Lentil Dream
In Nadia’s words, “This dish is a dream, not only because of its gorgeous flavours but also because it’s a dream come true for any host who has both veggie and non-veggie guests. It’s a fantastic accompaniment for lamb, chicken or fish, but also works well with just rice and salad.”
Serves 6-8 as a side dish
Ingredients:
170g (6oz) brown lentils
4 tbsp olive oil
4 onions peeled and sliced
1 whole garlic bulb, peeled and crushed
A very large bunch of fresh coriander, chopped
1 tsp fine salt
1 heaped tsp each of ground cumin and ground allspice<
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1tbs lemon juice, or to taste
1 tsp pomegranate syrup (from Middle Eastern/Turkish shops or large supermarkets)
Method:
In a heavy-based saucepan, simmer the lentils in 750ml (1¼ pints) water for 20 minutes.
Remove from the heat, drain, and set aside.
Heat 2tbsp of the oil in a frying pan and fry the onions until they are brown.
Remove the onions with a slotted spoon and set aside.
In the same pan, heat the remaining 2 tbsp of oil, then add the garlic. Cook for 1-2 minutes stirring continuously.
Add the coriander and stir until it softens.
Add half this mixture and half the onions to the lentils. To this lentil mixture, add salt, spices, lemon juice and pomegranate syrup and simmer for 20 minutes.
Before serving, sprinkle the remaining coriander and onions over the top.
Back to ‘Pictures’
Parsley Tahini Dip
“This is such a fabulously versatile summer dip that I beg you to try it,” says Nadia. “It is the perfect partner for barbecued or grilled fish, lamb or chicken. And, for all vegans, it’s ideal when poured over steamed vegetables or dipped into with a hunk of hot pita bread.”
Serves 6
Ingredients:
1 tsp salt (exercise your taste buds!)
1-2 garlic cloves, peeled and roughly chopped
300ml (½ pint) white tahini (the wholefood one won’t do!)
Juice of 2 lemons (taste and decide!)
Warm water to thin
A very large handful of fresh, finely chopped parsley
Method:
Pound the garlic and salt with a pestle and mortar until really smooth.
Add the tahini and mix with a whisk.
Add the lemon juice and keep whisking.
When it looks really strange and sticky, add the warm water, whisking all the time.
Stir in the green parsley.
Back to ‘Letters’
Courgette Muttabal
“This is an easy but deliciously summery dip,” says Nadia. It goes beautifully alongside any plain meat or fish.
Serves 6 as part of a meze
Ingredients:
450g (1lb) courgettes (pale green ones if possible)
Olive oil
2 large garlic cloves, peeled
Salt
Juice of 1 or 2 lemons
4-6 tbsp tahini, loosened with a little warm water
Method:
Peel the courgettes and cut them into thick slices.
Heat a generous tbsp of oil with a few tbsp water in a pan and steam-fry the courgettes in the covered pan until soft.
With a pestle and mortar, pound the garlic and courgettes with 2 tsp of salt until smooth.
When ready to serve, stir in most of the lemon juice, then gradually add the tahini.
Beat well and adjust the flavour with more lemon juice, salt and a good slosh of oil.
Garnish with spices/herbs of your own choice. Mint, pomegranate seeds, sumac, experiment!
Serve with warmed pita bread.
Back to ‘Exams and Cheating’
Baklava (Sent Direct from Heaven)
“I must warn you that these delightful delicacies are an expensive indulgence that should probably be allowed out once a year,” says Nadia. Feel free to experiment with the flower waters.
Makes 20-25 pastries
Ingredients:
For the filling:
350g (12oz) shelled pistachio nuts, finely chopped
2 tbsp caster sugar
1 tbsp rosewater
1 tsp ground cardamom (optional)
For the syrup:
300ml (½ pint) water.
450g (1lb) granulated sugar
1 tbsp lemon juice
1 tbsp each of rosewater and orange-flower water
For the pastry:
450g (1lb) packet fresh filo pastry.
250g (9oz) unsalted butter, melted.
Method:
In a bowl, mix the filling ingredients, cover and set aside.
Preheat the oven 180⁰C/gas mark 4/350⁰F. Butter a 30x28cm (12x11 inch) baking tray.
Bring the water, sugar and lemon juice to the boil in a medium saucepan. Don’t stir but keep it bubbling for about 4-5 minutes.
Add the flower waters and set aside to cool.
Unwrap the pastry and keep under a damp towel or it will very quickly dry out. (Be warned!)
Lay one sheet in the baking tray and brush it with butter. Repeat, without pressing too hard, until you’ve used half the pastry packet.
Now scatter the sugared pistachio mixture all over the pastry.
Repeat the buttering and layering of the remaining pastry.
With a sharp knife, cut diamond or square patterns all the way through.
Bake for 20 minutes, then increase to 220⁰C/gas mark 7/425⁰F and cook for 10-15 minutes until puffed and golden.
Pour the syrup on slowly (you may not need it all).
Serve cold if you can wait that long!
Back to ‘Bad Behaviour’
Tepsi (Aubergine, Onion and Potato Bake)
Nadia says, “This dish fills the house with such a delicious aroma that guests are instantly soothed the moment you open your front door.”
Top Tips: Sprinkling salt over the aubergines draws out the bitterness that sometimes can be found in them. It also means they absorb less oil during the frying stage. Also, if your oil is not sufficiently hot, you may end with very greasy aubergines.
Serves 4
Ingredients:
2 aubergines, thickly sliced
Salt and black pepper
2 large potatoes, peeled
2 large tomatoes
2 large onions, peeled
4 garlic cloves, peeled
Olive oil
Vegetable oil
2-3 tsp ground mixed spice (or pumpkin pie spice if in the US)
200ml (7 fl oz) lamb or vegetable stock
Juice of ½ a lemon
1 tbsp tomato purée
Method:
Preheat the oven to 180⁰C/gas mark 4.
Place the sliced aubergines in a colander. Sprinkle salt all over them and leave aside for an hour.
Slice the potatoes, tomatoes and onions, to the same thickness as the aubergines.
Thinly slice the garlic.
Pour 2-3 glugs (maybe more) olive oil into a frying pan. Gently fry the onions and garlic until they just begin to brown. Remove the onions and garlic with a slotted spoon and set aside.
Add a splash of vegetable oil to the olive oil and bring slowly up to heat.
Fry the potatoes slowly until they are golden brown and almost cooked through. Remove the potatoes and set aside.
Rinse the salt off the aubergines and thoroughly dry them with kitchen paper.
Add a bit more vegetable oil and bring slowly up to heat. Gently fry the aubergines until they are golden brown.
Place on kitchen paper to remove excess oil.
In a baking dish, alternately layer the aubergine, tomato, onion and garlic, and potato, sprinkling each layer with spice, salt and pepper.
Pour the stock, lemon juice and tomato purée into the dish, and bake uncovered for 50-60 minutes.
Back to ‘Brent and Camels’
Spanish Garlic Prawns with Paprika
(Gambas al ajillo con pimentón)
This recipe comes from ‘Mouth-Watering Spanish Recipes’, a book I co-wrote with Gayle MacDonald. It’s one of our favourite tapas dishes that goes well with a cold beer, or as a supper snack. It combines some beautiful, authentic Spanish flavours, like prawns from the Mediterranean, Fino sherry from Jerez, and smoked paprika. A combination that can be enjoyed at any time and is particularly delicious eaten outdoors.
Serves 4
Ingredients:
1 kg (2.2lbs) prawns
4 garlic cloves, peeled and chopped
Olive oil
Black pepper
Splash of Fino sherry
Method:
Thoroughly wash the prawns. Peel, leaving the tails on.
Heat a generous slug of olive oil in a large terracotta cazuela or pan.
Add garlic, paprika and sherry, and fry for 2 minutes to infuse the olive oil.
Add prawns, season with black pepper and fry, turning regularly for 4 minutes, or until cooked through.
Serve on a bed of salad accompanied by fresh, crusty bread.
Acknowledgements
I am eternally grateful to Nadia Sawalha, for her generous permission to use the Arabic recipes from her wonderful book, ‘Stuffed Vine Leaves Saved my Life’. Big thanks to Nadia’s lovely Uncle Colin who has supported me since ‘Chickens’ was launched, and shares our love of cats. And many thanks to Nadia’s mum, Bobbie, for her patience and prompt answers to my silly questions.
Thank you Daryna, for helping refresh my memory about many of the crazy events described in ‘Camel’, and for being able to laugh at yourself.
Thank you, Colton and Jake, the brightest lights in our year in Bahrain. Where would I begin to describe how Joe and I feel about you both? I’ll sum it up in a way only you two will understand. SWIO.
Thanks Emily (soon to be Mrs Jake Cushing), for the many superb photos.
Many thanks Mrs Sherazi, for giving us the jobs at ASS in the first place.
Thank you Mindy Sampson, yet again, for your excellent proofreading services.
Thanks to Shealan (my son), for the wonderful cover design.
Thank you Joe, for editing the book, and typing (and sampling) the recipes. (If there are any mistakes, please don’t blame Nadia, or me. Blame Joe.)