Home— Faith: Cook-along Recipes
 
Click to show the search box

Faith: Cook-along Recipes

Avi’s Moroccan Fish (Chraime)

Ingredients

  • Any white fish 
  • olive oil
  • 1x red pepper cut into thin strips
  • 4-6 soft fresh tomatoes cut into thin slices
  • 4-5 garlic cloves, chopped/sliced
  • 3-4 tablespoons sweet paprika
  • 5-6 tablespoons chopped/grounded paprika
  • 3-4 teaspoons turmeric
  • salt and pepper

Recipe

1st Step (Prepare the fish)

  1. Rinse the fish, clean from scales
  2. Put the clean fish in a bowl
  3. Add lemon juice and coarse salt
  4. Cover the bowl
  5. Let it rest for 15 minutes

2nd Step (The sauce)

  1. 3-4 tablespoons sweet paprika
  2. 5-6 tablespoons chopped/grounded paprika
  3. 3-4 teaspoons turmeric
  4. salt as you like
  5. 1/4 cup olive oil
  6. black pepper as you like
  7. Add 1 cup of water to melt all the spices
  8. Mix well
  9. Let it rest

In a pan (with a lid)

  1. Put 1/4 cup of olive oil
  2. Add the red peppers in low heat
  3. Let it soft for 10 min
  4. Add the garlic
  5. Add a layer of the tomatoes
  6. Medium heat cook for 20 minutes
  7. When tomatoes are soft add the fish to the pan
  8. Mix the sauce well and add equally over the fish
  9. Cover and cook on medium heat for 15-20 minutes

Best served with challah bread.

Nor’s Tom Yam Soup

Ingredients

  • 1 whole baby chicken skin off and cut in small pieces
  • 3 large tomatoes chopped
  • 4 small green chillies bashed
  • 1 stalk lemongrass, top bulb smashed
  • 1 carrot, thickly sliced
  • 4 cloves garlic crushed
  • 1 whole onion quartered
  • 3 kaffir leaves
  • 3 tablespoons of freshly squeezed lime juice
  • 3 tablespoons Thai tom yam paste (I’m using Mae Ploy Tom Yam paste)
  • 1 to 2 cups oyster mushroom roughly shredded
  • 10 button mushroom
  • 1 stalk celery thickly sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup of cauliflower
  • 6 cups water
  • 2 tablespoons cooking oil
  • Salt and brown sugar, to taste

Recipe

  1.  Heat up 2 tablespoons of cooling oil in a large pot and add crushed garlics until slightly brown.
  2.  add in chicken and stir for 5 minutes on high heat
  3.  add in bashed green chillies and chopped tomatoes.
  4.  add in oyster mushrooms and stir for another 5 minutes
  5. pour in 6 cups of water, lime juice and add bashed lemongrass, kaffir leaves, carrots, celery, onions, cauliflower and tom yam paste and bring to boil over medium-high heat.
  6. Once boil cook a further 10 more minutes to make sure the chicken is thoroughly cooked.
  7. lastly add Salt and brown sugar, to taste and cherry tomatoes

Tom Yam soup is best served with steamed white rice as a main dish. You can either place some rice in a bowl and serve the soup on top or serve the rice on the side.

Alka’s Halwa (Sheero)

Ingredients

  • Sooji (Semolina)
  • Ghee
  • Sugar
  • Milk

To flavour

  • Cardamom
  • Almonds
  • Sultanas
  • Saffron

For making the best sooji halwa, use same amount of ghee, sugar and sooji and double the water.

Recipe

1. To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved

2. While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt

3. Then add sooji to the pan and stir

4. Add in the broken Almonds, saffron, sultanas to flavour - other flavour combinations of fruits and nuts could be added to your flavour

5. Stirring continuously, roast the sooji on low-medium heat

6. Add cardamom powder and continue to stir

7. Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid

8. Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan so be careful and add slowly

9. Whisk the sooji continuously as you add the liquids

10. Add the liquids in 2-3 parts, whisking continuously with one hand

11. Keep stirring, sooji will begin to absorb the liquid and thicken up

12. Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan

The Dean's Pancakes

Ingredients

  • 110g plain flour
  • pinch of salt
  • 2 large eggs
  • 200ml semi-skimmed milk mixed with 75ml water
  • 50g butter

To serve

  • Caster sugar
  • Lemon wedges

Recipe

1. First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing

2. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs incorporating any bits of flour from around the edge of the bowl as you go. When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking

3. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream

4. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round

5. Use a ladle to pour the batter into a very hot pan, as soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.

6. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be

7. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate

8. To serve, sprinkle each pancake with caster sugar and freshly squeezed lemon juice, fold in half, then in half again to form triangles, or else simply roll them up

The Gudwara’s Marrow Curry 

Ingredients

  • ¼ cup cooking oil
  • 1 onion, thinly sliced
  • 6 courgettes or 2 medium marrow - peeled, seeded and cut into semicircles
  • ½ teaspoon salt
  • 2 cups water
  • 2 teaspoons chili powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon ground coriander seed
  • 3 whole cloves
  • 7 whole peppercorns
  • 4 tomatoes, chopped
  • 2 tablespoons plain yoghurt

Recipe

  1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes)
  2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together
  3.  Reduce heat to low and simmer for 10 minutes, stirring occasionally