LEBANESE SEVEN SPICES
The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
Provided by orayeena
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 5m
Yield 106
Number Of Ingredients 8
Steps:
- Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 0.1 g
SEVEN-SPICE PILAU/PILAF WITH CORIANDER (CILANTRO) BUTTER
courtesy of waitrose - i've slightly modified this from the recipe provided by best supermarket in the uk, waitrose. this is so easy and quick and flavourful! it is vegetarian, but i've made it with added chicken (cooked just before the veg) which worked great too. feeds four hungry people.
Provided by Cinnamonised
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
- Meanwhile, hard boil the eggs in a small pan. (tip - to make perfect boiled eggs, put them in a pan with cold water, bring to a boil and turn the heat off just as it starts to boil and cover for 20 minutes.Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
- Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes. Carefully remove the eggs with a slotted spoon, and rinse out the pan.
- Add 3/4 of the butter to the rinsed pan with half the coriander, and leave until melted. Set aside. Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds.
- Tip in the petit pois/peas and beans plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
- Drain the rice thoroughly and add to the peas and beans. Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
- Shell and quarter the eggs and serve on top of the rice mixture. Spoon over the coriander butter and serve immediately, with lime wedges.
Nutrition Facts : Calories 658.1, Fat 30.7, SaturatedFat 11, Cholesterol 291.2, Sodium 302.9, Carbohydrate 76.3, Fiber 7.3, Sugar 5.9, Protein 21.5
SCALLOPS WITH CORIANDER BUTTER SAUCE
An impressive dish for dinner parties - can be used as an appetizer or main course. This recipe is easily doubled or tripled.
Provided by MsKittyKat
Categories European
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
- (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
- Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
- Whisk the fresh cilantro into the butter sauce.
- Serve the scallops with the warm butter sauce.
GRILLED CORN WITH CILANTRO BUTTER
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
- Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.
GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE
Categories Herb Onion Low/No Sugar Scallop Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.
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