Kosher Moroccan Baked whole Fish Stuffed with Rice and Olives

Prep Time: 1 hour

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 15 minutes

Yield: Serves 4 to 6.

Ingredients:

• 3 lbs. (1 1/2 kg) fresh whole fish, washed and cavity cleaned
• several celery stalks, cut into long, thin sticks
• 3 carrots, peeled and sliced into very thin sticks
• 2 tomatoes, thinly sliced
• 1 small lemon, thinly sliced
• 1/2 cup chopped green olives
• olive oil
• salt, pepper, ginger
• --- For the Chermoula ---
• 1 large bunch cilantro (coriander), finely chopped
• 4 large cloves garlic, pressed or finely chopped
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon salt, or more to taste
• 1 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads, crumbled
• 3 tablespoons vegetable oil
• juice of 1 lemon
• --- For the Stuffing ---
• 1 cup rice
• 2 1/4 cups light chicken or fish broth
• small pinch of saffron threads, crushed
• 1 tablespoon butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 colored bell pepper, chopped
• 1/2 cup chopped green olives
• salt and cayenne pepper
• 2 to 3 tablespoons chermoula

Preparation:

Make the Chermoula. Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like. Stick all the ingredients in a blender for a few seconds and it should come out like the picture below

Moroccan Chermoula

Wash and dry the fish. Then cut slits in the sides of the fish on each side. 

Whole fish with slits on each side

 Widen the cavity as much as possible to make ample room for the stuffing. Spread some chermoula inside the fish and all over the fish and make sure you get it inside the slits. 

Make the Rice Stuffing. Wash and drain the rice. Place the rice in a pot along with the broth and saffron and bring to a boil. Reduce the heat to low and simmer the rice, covered, for about 25 minutes, or until all the liquids are absorbed.

While the rice is cooking, melt the butter in a skillet. Add the onion, celery and bell pepper, and saute for 5 to 7 minutes, until the vegetables are crisp-tender and a bit translucent. Remove from the heat and set aside.

When the rice has finished cooking, toss it gently with the sauteed vegetables, olives and the rest of the chermoula. Season to taste with salt and cayenne pepper.

Stuff the Fish. Gently pack as much of the rice filling as possible inside the cavity of the fish. 

Bake the Fish. Preheat an oven to 400° F (200° C). Lightly oil a baking dish with olive oil. Arrange the celery sticks across the middle of the dish, crossing them to create a bed for the fish. Place the fish in the center of the dish and spread the rest of the rice around the fish. 

Arrange the carrots around the fish and top them with the tomatoes. Season the vegetables with a little salt, pepper and ginger. Thin the remaining chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the vegetables. Add the chopped olives and arrange the lemon slices on top of the fish.

Moroccan Fish before Baking 

Bake the fish, covered, for 45 minutes. Remove the cover and continue baking, basting occasionally, for another 20 to 30 minutes, or until the carrots are tender and the sauce is reduced and thick. Remove the thread used to sew the fish closed.

Serve the fish directly from the baking dish, or carefully transfer the fish to a platter with the vegetables and sauce. Leftover rich can be arranged around the fish or on separate plates. Serve immediately.

Kosher Moroccan Baked whole Fish

Beet and Apple salad with honey

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

for the roasted beets:
4 medium to large beets, greens discarded
olive oil
fine sea salt
freshly ground black pepper

for the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
1 Gravenstein apple, cored, sliced into thin wedges
1/3 cup pomegranate seeds
2 tablespoons coarsely chopped chervil leaves

Preheat oven to 375 degrees F.

On half of a large piece of foil, toss beets with a drizzling of olive oil. Season with salt and pepper. Fold over foil and crimp together edges to create a packet and seal tightly. Place on a rimmed baking sheet and roast until tender, about 45 to 55 minutes.

Let the beets cool until easy to handle. Peel by rubbing skins with a paper towel. Cut beets into thin wedges. Toss with a small drizzling of dressing and season with salt and pepper.

After slicing apple, immediately toss slices with a small drizzling of dressing to keep from browning.

In a large bowl, carefully toss together apples and beets. Divide among plates or transfer to a serving platter. Drizzle over with remaining dressing. Scatter over with pomegranate seeds. Garnish with chervil. Yield: 4 to 6 servings.

Crunchy Pickled Salad

Ingredients

• 2 lbs persian cucumber
• 12 lb radish (red or white)
• 12 shredded cabbage (white)
• 12 cup dill (fresh minced)
• 6 tbsps white wine vinegar (taste)
• 12 cup extra virgin olive oil
• 2 tsps salt (taste)

Chicken-Matzo Ball Soup

Ingredients

• Stock:
• 3 pounds chicken wings
• 2 large carrots, peeled and coarsely chopped $
• 2 celery stalks, coarsely chopped
• 1 medium onion, cut into wedges $
• 3 quarts cold water
• 1 tablespoon whole black peppercorns
• 1 bunch fresh flat-leaf parsley
• 1 bay leaf
• Soup:
• 1/4 cup club soda
• 1 tablespoon canola oil $
• 2 large eggs $
• 2/3 cup matzo meal
• 1 tablespoon chopped fresh dill
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided $
• 3 chicken leg quarters, skinned $
• 1 cup diagonally sliced carrot
• 1 cup sliced celery
• 1 cup vertically sliced onion $
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Preparation

1. 1. To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.
2. 2. To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.
3. 3. Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Chicken drumsticks with orange flavoured sauce

Chicken Drum Sticks 

Ingredients

• Chicken Drum Sticks  – 6 to 7 
Marinade

• Soya sauce – 1 tsp
• Vinegar – 1 tsp
• Egg – 1
• Ajinomoto – 1/4 tsp
• Pepper powder – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Corn flour – 3 tbsp
• Maida (plain flour) – 2 tbsp
• Chilli sauce – 2 tbsp
• Colour (orange, biryani colour) – optional
• Salt – as per taste
Sauce

• Oil – 1 1/2 tbsp
• Onion (small, chopped) – 1/2
• Spring onion (chopped) – 1
• Garlic (chopped) – 2
• Green chilli (chopped) – 1
• Salt – as per taste
• Sugar – 1 1/2 tsp
• Orange juice – 200 ml
• Chilli powder – 1/4 tsp
• Tomato ketchup – 3 tbsp
• Vinegar – 1 tsp
• Pepper powder – 1/2 tsp
• Corn flour starch – 1/3 cup (1 tsp corn flour + 1/3 cup water)

Method

• Chop spring onion, onion and green chilli finely. Keep it aside.
Marinating and frying

• Take a bowl and put all the ingredients for the marinade. Mix well. Check the seasoning. Add chicken lollipops into it and mix well. Refrigerate for 1 hour.
 
• Take the marinated chicken lollipops about 1/2 hour in advance before frying. Be careful in adding salt as soya sauce has a good salt content.
• If you want, you can deep fry directly with the marinade. It will give you a crispy texture.
• Heat sufficient oil and when it is hot, drop chicken lollipops in oil very carefully and fry it on medium heat. It will take 10 to 12 mins to cook. Cook until the chicken is cooked well.
• 
  Place the chicken lollipops in a kitchen towel/paper to get rid of the excess oil.Never fry the chicken on a very high heat. Otherwise, it will become dark soon and the inside will not be properly cooked.
• At this stage you can even serve this as is.

Preheat any vessel, add oil and when hot add onions, spring onions and garlic. Saute for a few minutes until they are soft and transparent. Do not brown them.Orange flavoured sauce

• 
  Add green chilli and saute for another 30 secs. Add orange juice and cook on medium heat for about 3 mins.
• Add tomato ketchup, sugar, vinegar, chilli powder, pepper powder and salt. Cook on medium heat for another 3 to 4 mins.
• Add few more green spring onions (only green part) and simmer for 5 to 7 mins or until the sauce thickens lightly.
• Stir in between. Check the seasoning and adjust if needed.
• At this stage you can add cornstarch and cook for 2 mins or you can avoid adding it like me. Switch off the heat.
• Pour the orange flavoured sauce over the chicken lollipops and serve.

Notes

• The spring onions which I get in the market is very long and thick. You can use 2 or as per your spring onion size.
• Do not turn the chicken pieces quickly. Otherwise, the coating will get separated from the chicken pieces.
• I have used Tropicana orange juice. You can use any fresh orange juice with no sugar content.

Asian Honey BBQ Tilapia Recipe

Ingredients:

• 8 oz canned crushed pineapples
• 1/3 cup onion(s)
• 1/4 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 2 Tbsp fresh lime juice
• 1/8 cup white wine
• 2 tsp ground ginger
• 1/2 tsp cornstarch (optional )
• 2 small jalapeno pepper(s)
• 1 clove garlic clove(s)
• 24 oz raw tilapia

Directions:

Preheat oven to 450. Chop onion, garlic and jalapeno-without the seeds. Combine all
ingredients except tilapia. Put fish in 9 X 13 glass dish. Pour sauce over fish. Roast 12 minutes. Serve hot!

Spicy Fried Chicken leg

What you will need 

• 6 Chicken legs 
• 1/4 of flour
• 1 cup of bread crumbs  
• a pinch of chile pepper 
• a pinch of Coriander
• a pinch of Cumin
• a pinch of salt and pepper
• 1 egg
• 2cups of vegtible oil

Crack 1 egg into a bowel

In another bowel mix together flour, bread crumbs, and spices

get a large frying pan and  put oil inside, let get hot.

dip chicken in egg then into bread crumbs mix

When oil hot add chicken on medium heat

let cook for 15 min

Then eat