Snapper, mussel and harissa salad - recipe for Snapper, mussel and harissa salad

The Falafel kitchen (The home of Middle Eastern Food recipes) invites you to try Snapper, mussel and harissa salad recipe. A tasty and healthy dish with a great hit of spice from the harissa. Enjoy Middle Eastern cooking and learn how to make Snapper, mussel and harissa salad.

Ingredients

Harissa

10 long red chillies, split, seeded, roughly chopped
80ml olive oil
1 tsp salt
2 bay leaves
2 tsp white pepper
2 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander
1 large garlic clove
1 tbsp brown sugar
Extra olive oil, for paste

Salad

vegetable oil
1 small brown onion, sliced
1 garlic clove, squashed
200ml white wine
3 sprigs thyme
1 bay leaf
1 tsp black peppercorns
20 mussels, bearded
4 x 180g snapper fillets, scaled and skin scoured
Sea salt
Freshly ground white pepper
1 large orange, segmented
2 ripe avocados, sliced
2 handfuls coriander leaves, washed

Method

1. For the harissa Preheat oven to 180C. Place chillies, olive oil, salt and bay leaves in a frying pan and cook over a medium heat until chilli is soft and starting to brown, about 12 minutes. Toast pepper, fennel seeds, cumin seeds and coriander in the oven for three minutes to refresh then grind to a powder in a coffee grinder or mortar and pestle. Pass through a fine sieve, add to chilli and cook one minute. Remove from heat, discard bay leaves, add garlic and sugar and blend to a paste.
2. For the salad Heat a little vegetable oil in a large saucepan and fry onion and garlic over a high heat for two minutes. Add white wine, thyme, bay leaf and peppercorns and bring to boil. Add mussels, stir and cover with a lid. Cook about six minutes, stirring a couple of times until the mussels have opened. Pour into a bowl and pick mussels from their shells, taking care to remove any beards that may still be attached. Set aside.
3. For the snapper Heat fry pan with a little vegetable oil over a high heat and fry snapper fillets, skin-side down, for one minute. Season, turn over and fry another minute. Turn back to skin-side down and roast in the oven for about four minutes, until just cooked through.
4. To serve Toss orange, avocado and coriander into salad and mussels. Mix through four heaped tablespoons of harissa and serve on the side of snapper fillets.

Serves 4

Chef: Jane and Jeremy Strode Source: The Sydney Morning Herald Tuesday November 4, 2008 Middle Eastern, Quick, Healthy, Salad


Slow-roast Persian lamb with pomegranate salad - Middle Eastern chickpea & vegetable salad - Lebanese Fattoush salad

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Spinach fritters - Recipe for Spinach fritters

Falafel Recipes kitchen (The home of Middle Eastern food recipes) invites you to try delicious Spinach fritters recipe. Enjoy Tasty Middle Eastern cooking and learn how to make Spinach fritters.

Ingredients (Serves 4-6)

500g spinach, well washed
4 eggs, beaten
100g plain flour
200g parmesan, grated
400ml extra-virgin olive oil
Salt and pepper

Method

Bring large pot of water to the boil and blanch spinach for a minute. Drain and let cool. Place in a clean tea towel and squeeze as much water out as possible. Roughly chop cooked spinach. Mix well in a bowl with beaten eggs, flour, parmesan and
tablespoon of olive oil. Season with salt and pepper. Heat rest of olive oil in a pot and drop in a spoonful of mixture at a time. When golden, turn each to fry on other side. Drain on absorbent paper, sprinkle with a little salt and serve as a snack.

Chef: Steve Manfredi Photo: Natalie Boog Source: The Sydney Morning Herald Friday June 5, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Nut free, Snacks

Spinach: These iron-rich leaves pack a punch.

Spinach Pie Triangles Recipe - Fried Kibbe Recipe - Harissa Recipe

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Slow-roast Persian lamb with pomegranate salad recipe

The Falafel Recipes Kitchen (The home of Middle Eastern Food Recipes) invites you to try easy recipe for Slow-roast Persian lamb with pomegranate salad. Enjoy tasty Middle Eastern food and learn how to make Slow-roast Persian lamb with pomegranate salad.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Prep 20 mins
Cook 3 hrs 30 mins
Serves 6

Ingredients

FOR THE LAMB

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves , minced
1 onion , roughly chopped
1 shoulder of lamb , weighing about 1.6kg, lightly scored

FOR THE SALAD

seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion , finely diced
1 tbsp olive oil
flatbreads , to serve

Method

1. Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
2. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
3. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Try
Jewelled couscous

Cook 200g couscous and mix with 150g pomegranate seeds, a chopped handful mint, the juice 1 orange and 2 tbsp each olive oil and white wine vinegar. Serves 4.

Nutrition Per Serving
554 kcalories, protein 37g, carbohydrate 15g, fat 39 g, saturated fat 18g, fibre 2g, sugar 13g, salt 0.35 g

Recipe from Good Food magazine, January 2010.

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Save and share Slow-roast Persian lamb with pomegranate salad recipe
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