Tag: main course
Tajin Sibnekh
Tajin Sibnekh
Tajin sibnekh is sort of a Tunisian chicken and egg bake; similar to an Italian frittata. The egg bake contains chicken, potatoes, peas, spinach, eggs, and Tunisian seasonings such as harissa ans ras el hanout.
Equipment
- 9” x 13” glass baking dish
Ingredients
- 1/4 cup vegetable oil
- 2 potatoes peeled and cubed
- 8 oz boneless skinless chicken breast cubed
- 1 red onion diced
- 1 tbsp harissa
- 1 1/2 tsp ras el hanout
- 1/2 cup water
- 2 tbsp tomato sauce
- 1 tbsp butter
- 1 bunch spinach
- 8 large eggs beaten
- 1 cup peas
- 1/3 cup parmesan cheese
- salt and pepper to taste
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Fry the potatoes until golden brown; about 8 minutes. Remove from the pan.
- Add in the chicken and onions. Sauté for 6 minutes.
- Add in the harissa, tomato sauce, ras el hanout, butter, and water. Bring to a simmer.
- Turn off the heat and stir in the spinach. Let cool.
- In a large bowl, mix the beaten egg, peas, parmesan cheese, salt, and pepper.
- Stir in the cooled chicken and spinach from the sauté pan and the fried potatoes.
- Preheat the oven to 400 degrees. Grease a 9” x 13” glass baking dish. Pour in the egg mixture.
- Bake for 20 minutes until the center is firm. Let rest for 10 minutes before serving.
Uruguayan Chivito
Uruguayan Chivito
The chivito is the national sandwich of Uruguay. This whopper of a sandwich has beef tenderloin, ham, cheese, avocado, pickled red onion, basil, and mayonnaise on a toasted bun.
Ingredients
- 1 tbsp olive oil
- 2 brioche rolls
- 6 oz beef tenderloin thinly sliced
- salt and pepper to taste
- 4 slices ham
- 2 slices mozzarella cheese or Swiss
- 1/2 avocado thinly sliced
- 1/2 cup basil
- pickled red onions
- mayonnaise
Instructions
- Heat up the olive oil in a large sauté pan over medium high heat. Toast the buns for a couple of minutes. Remove from the pan.
- Seadon the tenderloin with salt and pepper. Add to the sauté pan. Sear for a minute on the first side.
- Flip the tenderloin. Create 2 piles with the beef. Top each pile with a slice of cheese. Cook for 2 minutes. Add the ham to the pan and cook for a minute.
Sandwich Assembly
- Spread mayonnaise on both sides of the buns.
- Place the avocado slices on the bottom half; pickled red onions on the top.
- Place the beef/cheese pile on top of the avocado.
- Top the beef with a handful of basil. Place the ham on the red onions.
Mauritian Lamb Curry
Mauritian Lamb Curry
50% of the population on Mauritius is of Indian descent, making this lamb curry a great representation of their influence over Mauritian cuisine. Traditionally, mutton is used, which is an older sheep. The regular lamb you find at the grocery store will work just fine. The lamb is cooked in a variety of spices, then simmered with tomatoes until tender. Serve with basmati rice and roti.
Ingredients
- 3 tbsp vegetable oil
- 1 white onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 3 red bird’s eye chilies finely minced
- 12 curry leaves
- 3 tbsp cilantro stalks finely chopped
- 3 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp fenugreek seeds
- 1 1/2 lbs leg of lamb cut into 2” cubes
- 2 roma tomatoes diced
- 1/2 cup water
- 1 cinnamon stick
Garnish
- cilantro chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Sauté the onions, garlic, ginger, and chilies for 5 minutes.
- Stir in the curry powder, curry leaves, cumin, coriander, cinnamon stick, fenugreek seeds, cilantro stalks, and a splash of water. Cook for a minute.
- Add in the lamb. Brown on all sides for 10 minutes.
- Add in the tomatoes and cook for 2 minutes.
- Pour in the water. Bring to a boil. Reduce heat to medium low and simmer for an hour.
- Uncover and cook for 15 minutes until the gravy thickens. Season with salt and white pepper. Garnish with chopped cilantro.
