Archive for the ‘Food’ Category

Baked-grilled nagroor

September 26, 2014

Quick, I must write it down before I forget it. A good recipe came out of my brave experiment.

grilled nagroor preparation

For two nagroor fish (about 3 kg):

a couple of ripe dates
2 onions
1/2 bunch of parsley
1/2 bunch of dill
1 green chili pepper
2 cloves of garlic
1 tomato (optional)
2 spoons of ghee or butter
2 spoons of oil
salt, pepper
spice mix (coriander, cumin, ground chili, ground mustard seed)

The fish need to be cut from the dorsal side (back, not belly) and the fishmonger will do it for you if asked.

Rub the outside of the fish (the scales and head) with dates. This is supposed to prevent it from getting burnt.

Finely chop onion, tomato and herbs, add melted butter, oil and spices, with a generous amount of the spice mix. Make a paste. Cover the fish so it wouldn’t dry out during baking or grilling.

It took about 1 hour, or slightly more, in 250 °C. I have a gas oven, so I baked the nagroor initially with the bottom flame and put the grill on at the end.

Halfway through, I spooned some more ghee on top of the fish to keep them moist.

grilled nagroor preparation

We usually order this fish for home delivery and it has always been delicious. This time we bought fish from Souk Sharq (3,5 KD per kilo) and I managed to hack the restaurant’s recipe. So moist and tasty!

Missing Scotland

September 20, 2014

A big piece of my heart stayed in Scotland. I miss the green and mountainous landscapes and lovely, friendly people. It’s painful comparing that place with this one. At this moment I particularly long for the fresh mornings at the beginning of autumn.

It’s been very emotional watching the independence debate and voting.

Luckily, you can find delicious sausages in Kuwait (of course halal, beef), straight from the butcher’s stall. So today’s lunch was sausages & mash!

sausages and mash

Pączki (Donuts)

May 17, 2014

 

I made Polish style donuts today for the first time in my life and they were delicious!

The trick seems to be in: loose dough; learning to manipulate the loose dough without getting it stuck to your hands and generally all over; making sure the frying oil is neither too hot nor too cold.

Ta dah!

donuts

I will have these over Krispy Kreme or Dunkin’ any day!

Arabic sweets

May 3, 2014

Whenever we want to treat ourselves, we go to Kanafani (they’re a chain with plenty of branches) and order a box of kunafa. I like the little rolled pieces. This is something to indulge in.

The soft, melted cheese and crispy, crunchy shell make a perfect combination for the palate. The first pieces are usually gone by the time we start the car…

kunafa

Bonsai Bistro, Edinburgh

March 4, 2013

Visit to the Bonsai Bistro at West Richmond Street.

Dark dragon (tempura prawn and cucumber topped with avocado, eel and mayo) had a brilliant texture: soft with some crunchiness. The mayo could have been left out as it’s a bit like putting ketchup on the pizza.

We also had salmon & cucumber maki, sashimi with scallops – they were fresh and sweet (arrived 2 minutes after the picture was taken), and beef tataki. All really good and arrived quite quickly. The food made us ignore the student-budget decor.

The trouble with sushi is that it’s not lumberjack food. A. commented: “My stomach is not sure if I have eaten or if I’m going to eat.”

dark

I love me a steak

February 2, 2013

Something even better than Aberdeen Angus? North Highland beef please.

And how did I find out about it? By talking to the lovely butcher in the local supermarket.

My man thought it was the juiciest steak he had ever had.

beef

Simple things are yummy, too

November 27, 2012

A recipe from a workmate for a delicious salad – the ingredients go together so well!

Chicken and watercress salad:

50 almonds

pack of watercress (or some mixed leaves)

celery stalks

450 g cooked chicken (breast)

juice of half an orange

30 ml mayonnaise

1. Toast almonds. 2. Beat orange juice into mayonnaise. 3. Chop watercress, celery and chicken. 4. Mix together.

 

Avocado wonders

April 18, 2012

One of my favourite recently discovered foods: avocado.

1) It’s tasty, yummm. I love the nutty note. At the moment my top combination is simply fresh bread with some ripe avocado spread on it, sliced tomato and some salt & pepper – but possibilities are endless. It’s a perfect salad ingredient. Take a look also at this chocolate avocado or orange-flavoured milk-shake!

2) The flavour is new – at least for me. Funnily, I first discovered it after coming to Scotland.

3) It’s incredibly healthy. This is what’s written on http://www.avocado.org: Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

4) It can be used in place of a spread. Dear butter and pseudo-healthy, artificial-tasting butter substitutes, we see each other less often now!

5) It originates from Mexico. Isn’t it a great place to come from?

6) The colours vary – I love the juicy vibrant green of ripe hass avocado.

Kuwait (part 2.)

April 17, 2012

While in Kuwait, I very much enjoyed the Middle-Eastern food, although admittedly I love good food in general.

In the shops you can get various kinds of bread (khubz/ khubiz), my favourite, however, can be found in tiny local bakeries, sold crunchy and hot, taken straight out of a clay oven.

For dinner the most popular are chicken dishes and veal or lamb kebab. This can be eaten with bread, lentils, beans, salad, sambosa and so on.

Then there is fruit. The dates you get here are nothing like the packets sold in European supermarkets – they are big, juicy and come in tens of varieties. I have also tried knar which is the fruit of cedar tree.

The sweets here are exquisite. The local delicacy I cannot get enough of is knafa (or kunafa) with a soft cheesy centre wrapped in special orange pastry, drenched in sweet syrup and sprinkled with pistachios. It is served warm. I also love baklava. If this is not enough, you can have one of the masterpiece cakes from self-established Mr Baker (sadly, the company’s founder and owner died tragically last week).

Gift from a place 8,5 thousand km away

March 24, 2012

This 100 Años Reposado Tequila was a gift to me that flew over 8,5 thousand kilometers from Mexico to Edinburgh. This blue version, made completely of blue agave, is only available in Mexico.

I got it last Sunday from my friends who were invited to come to my place but, since I locked myself out that evening, they most kindly offered me a bed in their flat. Thank you!