Turkish Name:Biber Dolma

By Hakki Kati(mimosa Head chef )

 

 

Serves 4    Cold Vegetarian, Vegan starter or main Course  

Cooking and Preparation

30 minutes Preparation, 30 minutes Cooking

suitable fo

n,v,ve,Gu,Df

Ingredients

To serve

1. Heat the oil in a medium saucepan, add the onions and nuts, mix well then reduce the heat, cover and cook for about 5 minutes or until the onions are softened, stirring occasionally. 

2. Remove the lid, raise the heat a little and stir for a few minutes until the nuts brown.

3.  Add the rice and the finely chopped tomato and mix well. to the pan and stir a couple of times to coat the rice. 

4. Add the sea salt, boiling water, and sultanas, mix well, reduce the heat to low and cook for 10 minutes, stirring from time to time.

5. Meanwhile, cut the remaining tomato into quarters then thinly slice and set aside. 

6. Cut out the stalks from the Peppers, remove the seeds and sprinkle the insides with a little sea salt. 

7. Add the parsley, mint, cinnamon, black pepper and allspice  and the lemon juice to the rice mixture, stir and continue to simmer for a further 10 minutes. 

8. Fill the prepared capsicums with the rice mixture, arrange the sliced tomatoes over the top of each then place upright in a large saucepan. 

9. Gently pour in enough boiling water to come about 7.5cm/3-inches up the sides of the peppers, cover the pan with a lid and cook over a low heat for 30 minutes. 

10. Carefully pour off the water and allow the peppers to cool before serving.

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HUMMUS
Haw to make Hummus  ?  

• Gluten wheat Dairy Free  

Cold or hot (for hot, just put hummus in safe bowel and put in oven for 5 minuets)You could serve hummus as a base and you choose a topping to go on it(hot or cold topping). For example, you could have hummus with chicken, beef or hummus with mushrooms, beans. All hummus dishes perfect with pitta bread .

• Be adventurous

cold & Hot starter or main course with topping

20 minutes Preparation, 1-1.5 hours cooking

Suitable for

V,ve, Gu, Df

Ingredients

.To serve

Method

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water; add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with extra virgin olive oil and chopped parsley.Don't forget you could use toping with your hummus

 

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Olive Oil Dresing

Haw to make Basic Olive oil Salad Dressing  ?  

 

 

 

 

By Hakki Kati(mimosa Head chef )

I think best dressing for salad is basic olive oil or extra virgin oil with fresh lemon juice and seasonings

Dresing

Ingredients

• 235 ml olive oil or extra-virgin
• 4 tablespoon fresh lemon juice
• 2 teaspoon chopped fresh oregano
• 2 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh mint
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Sea salt

Method

Combine all ingredients in a small bowl and beat well with a fork.

Suitable for

V,ve, Gu, Df

To serve

For salad and fish and perfect with mix olives

Here more option for using olive oil as a base

Balsamic Vinegar and Olive Oil Dressing

Whisk together vinegar and any additional seasonings. Slowly add olive oil and whisk in. Or, shake all ingredients together in a small jar with a tight lid .1 peeled and crashed Clove Garlic will be giving extra test.

•  For 235 ml olive oil add 60ml balsamic vinegar

•  Cover tightly and store at room temperature.

 Extra virgin Olive oil with fresh basil

Whisk together any additional seasonings. Slowly add olive oil and whisk in. Or, shake all ingredients together in a small jar with a tight lid

Mix all Ingredients whisk well.

1 peeled and crashed Clove Garlic will be giving extra test to all your dressing just put in de dressing

n:Contains nuts v:suitable for vegetarians ve:sutiable for vegan

Gu:Gluten wheat free Df:Dairy Free

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ALL ABOUT CHARCOAL

Haw to USE CHARCOAL AND Basic SAFETY?  

Never light a barbecue indoors

Don't start cooking until the charcoal is red hot, with a grey powdery surface.

By Hakki Kati(mimosa Head chef )

Haw to use safety Charcoal Barbecues

Choices of charcoal grills

Types of charcoal

Lighting the charcoal Methods of cooking various meats

Cleaning the grill and safety

BBQ Safety

•  Never light a barbecue indoors

•  The person doing the cooking needs to have plenty of space to cook safely.

•  Find a place to set it up where the ground is flat and way from any sheds, fences, trees….

•  Always follow the manufacturer's instructions for lighting your barbecue, as models differ.

•  Keep children away from the barbecue as you light it.

•  When you've finished cooking, don't try to move the barbecue until it has cooled down completely. Move them to a safety container - an empty steel container.Or empty the ashes onto garden soil.

•  Don't put ashes straight into a dustbin , if they are still even slightly hot, they'll make fire

•  Use Lighting Blocks for fire the charcoal, is more safety then using oil or fuel

•  Keep a bucket of water close at hand, in case of emergencies.

•  When the ashes are cold, they may be trashed or placed in the garden. If coals are allowed to remain in the grill, their corrosive nature will eat away at the grill and destroy it much earlier than otherwise.

Food Safety

•  To ensure everyone stays safe when you're barbecuing

•  Always wash your hands after handing raw meat.

•  Use separate utensils for cooked and raw meat.

•  Don't put cooked food on a plate or surface that's been used for raw meat

•  Ensure frozen food is thoroughly thawed before you cook it.

•  Don't start cooking until the charcoal is red hot, with a grey powdery surface.

•  Cook food evenly, by turning it regularly and moving it around on the barbecue.

Cooking fire temperature for different type meat and vegetable

All meat should be close to room temperature before cooking

Fish : Use a medium fire. Remember, fish cooks easily and quickly if you have red meat or chicken first cook them after fish

Red Meat: (lamb, steaks) Use a hot fire.

Chicken : Use a medium/hot fire.

Sausage : Use a medium/hot fire

•  All vegetable must cook on a medium hot fire

Cooking and Preparation 45 minutes Preparation, 40 minutes cooking

 

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All about Food SAFETY? 

  Clik here for Food Standart agency site

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Mimosa just won Heartbeat Awards a nationally recognised award that aims to reduce the risk of coronary heart disease. Certificates are awarded to caterers who contribute towards a healthy lifestyle by the provision of healthier food choices, provision of non-smoking areas and good standards of food hygiene.