HARMONY FEAST 2012 RECIPE BOOK

A big thankyou to our volunteers. Without them today, it would not
have been possible.
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Aida Napoli
Helen Nguyen
Stephen Gay
Reina Hitchins
Ann Van Der Akker
Katrina Van Der Akker
Trent Van Der Akker
Nell Drake
Duretti Gerada
Vanessa Pereira
Ann Van Der Wert
Courtney Pereira
Julia Vidov
Loan Vu
Piyush Kondal
Gaurav Soneji
Cr Sel Sani and Emel Sanli
Ana Vintar
Cindy Tran
Blessed Hope Fellowship Inc
WCIG
Permaplay Permaculture Out West
Sharon Chen and Maureen Bourke (Maribyrnong Libraries)
Responsive, Inclusive, Relevant, Accessible.
21 Yardley Street Maidstone 3012 Melway Ref No: M41 F1
Bus routes: 408/410 and 216/219
Telephone: 9317 0747 Facsimile: 9317 5915
Website: www.maribyrnong.vic.gov.au/maidcomm
Email Address: maidcomm@maribyrnong.vic.gov.au
MAIDSTONE
COMMUNITY
CENTRE
Pin here
HARMONY
FEAST
2012
RECIPE BOOK
Program of Activities
*All activities will run throughout the event from
12noon—3pm, unless times specified.
12:15pm Mayoral Speech
1:15pm African Drumming Workshop
Henna Painting
Harmony Bracelets
Food Art
‘Where are you from?’ Map
‘Walking Together for Diversity’ Banner
Pizza, BBQ, Indian, Herbal Teas
Ethiopian. Vietnamese
Dutch, Filipino
Italian, Sri Lankan
Devonshire, Turkish
Toilets
Louis, our Spanish Guitarist will be roaming
throughout the centre
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Centre Map
The Braided Bracelet:
This bracelet can be braided into a
simple braid, just like you do your
hair , or braided into complicated
patterns.
Step 1
The basic Braid uses 3 strands of
THREAD. (three colours of thread is
nice but not necessary) 60 cm long.
and tie them together with a knot.
Step 2
Tie a knot in the top by looping the
string around a finger and making a square knot.
Put the same colours strings together to make three thick strands.
Tape the loop to a table top or clip the end to a notebook.
Steps 3 and 4
Now, braid, just like you would braid hair!!!
(the outer string always crosses the middle string, and then becomes the
middle string)
Pull the braid tightly as you go along.
You may want to use more tape to hold the strings in place as you go.
Step 5
When the braid is long enough to fit around your wrist, tie the loose
ends with a knot.
To tie the bracelet around your wrist, pull the knotted end through the
loop and tie a square knot.
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3
Table of Contents
Harmony Bracelets
What you need to get started
Ethiopian Ye Misir Wot………...........................................................6
• Thick or thin THREADS (yarn, embroidery thread, gimp, twine, use your
imagination!) The number of strands depends on the style you choose.
• a pair of scissors
• masking tape or other
• measuring tape or ruler
• lots of patience
Vietnamese Prawn Rice Paper Rolls................................................8
Italian Pasta—Meatballs
- Roasted Vegetables................................................10
Tandoori Chicken………………………………………………………………………12
Sri Lankan Beef Curry and Bean Fry..............................................14
Basic Techniques:
Roast Red Capsicum, Parmesan and Thyme Pizza........................16
Step 1:
Cut THREADS that are 40cms long.
Ethiopian Vegetable Alicha...........................................................19
Step 2
Hold your bracelet in place while you work on it. You can fix it to a fence,
a bedpost or a chair. You can tape it to the table or clip it to a notebook
loop. Just so long as it hangs.
French Mustard Sauce..................................................................20
Ethiopian Zilzil...............................................................................21
Step 3
Remember the bracelet begins and ends with a simple knot. Once you've
woven the bracelet there are two easy ways to tie it closed.
South American Roast Tomato Salsa............................................22
Dutch Poffertjes Pancakes............................................................23
* if the bracelet has a looped end, pull the loose ends through the loop
and tie a simple square knot.
* if the bracelet has loose ends, tie them with a square knot.
Middle Eastern Baklava.................................................................24
Lemonade Scones.........................................................................27
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37
Did you know?
Garlic is native to central Asia, and is a staple in the Mediterranean
region, as well as used widely in Asia, Africa and Europe.
Filipino Leche Flan (Caramel Custard)………………………………………..28
It is a common ingredient that we all use in our cooking, wherever your
country of origin.
Lemon Balm and Lemon Verbena (Herbal Tea)............................30
Garlic translated:
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Filipion Gulaman at Sago (Iced Jelly with Pearls)……………………….29
Local Lemonade............................................................................31
Dutch—KNOFLOOK
Filipino (tagalog)—BAWANG
Italian—AGLIO
English—GARLIC
Vietnamese—TOI
Ethiopian
- (Oromo)—QULUBI
Sri Lankan—SUDU-LUNU
Turkish—SARIMSAK
Indian—LEH-SUN
Green Ginger Cordial....................................................................32
Middle Eastern Mint (Herbal Tea)................................................33
National Food Dishes…………………………………………........................34
Did you know?..............................................................................36
How to make a Harmony Bracelet…………………………………………….37
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5
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Ethiopian Ye Misir Wot
Ingredients
250g red lentils
250g onions chopped
12 cloves garlic minced
1/2 cup tomato paste
60-100g paprika
2tsp ground ginger
2tsp turmeric
1tbsp garam masala
60-100g berbere spice mix
Salt to taste
Black pepper to taste
Nitre qibe (spiced clarified butter—optional)
200ml oil for frying
Water or stock to cover
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Turkey
‘DÖner kebap’ - a dish made of shaved roasted meats such as lamb,
beef, chicken, goat, or pork roasted on a vertical spit. It is often
served wrapped in a flat bread such as pita.
‘KÖfte’ - a ball of minced or ground meat, usually beef or lamb,
mixed with spices and/or onions.
‘Pide’ - a round pocket bread, created by steam which puffs up the
bread.
United Kingdom
‘Fish and Chips’ - battered fish deep fried and served with chips
‘Roast Beef’ - beef roasted in an oven and traditionally served at
Sunday dinner, accompanied with ‘Yorkshire Pudding’, which is
made from batter and served with gravy.
India
‘Tandoori Chicken’ - chicken marinated in a combination of yoghurt
and spices and traditionally roasted in a tandoor (clay oven).
‘Dahl’ - a preparation of lentils, beans or peas and resembles a
thick stew.
SERVES 6 with injera or other flat bread.
Reference: Wikipedia March 2012
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National Food Dishes
The foods presented today for tasting were an example of traditional
foods from different cultures that make up our community.
Listed below are some National foods from these countries:
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Holland
‘Stamppot’—made from a combination of potatoes mashed with
one or several other vegetables, sometimes also with bacon.
Philippines
‘Adobo’ - chicken or pork braised in garlic, vinegar, oil and soy
sauce and cooked until dry.
Italy
‘Pasta’ - traditionally made from durum wheat, or more rarely,
buckwheat flour, with water, and sometimes egg.
Polenta’ - a finely ground yellow or white cornmeal.
Australia
There are many foods which make up our country’s national foods
which come from all parts of the world. An example of a typical
Australian dish is ‘meat pie’.
Vietnam
‘Pho’ - a beef based soup with wide white noodles.
Ethiopia
‘Wat’ with injera—a stew which can be made of chicken, beef,
lamb, a variety of vegetables, spice mixtures such as ‘berbere’ and
‘nitre qibe’, a clarified butter.
Sri Lanka
‘Hoppers’ or ’Appam’ - a small bowl shaped rice flour pancake and
may contain a fried egg in the centre.
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Method
1.
2.
3.
4.
5.
Soak lentils for at least 1 hour. Drain and rinse. Set aside.
Sauté onions and garlic in oil until golden.
Add stock or water, spices, nitre qibe and tomato paste.
When gently boiling, add lentils. Turn down heat and simmer until
lentils are tender and the stew has thickened.
Serve warm with injera bread or other flat bread.
7
Vietnamese Prawn Rice Paper Rolls
Middle Eastern Mint
(Herbal Tea)
Ingredients
1 lt boiling water
2 green teabags
100g fresh local mint
250g white sugar
3 litres cold water
Ingredients
1/2 pkt rice vermicelli
1/2 lettuce shredded
1 bunch mint
1 bunch Thai basil
1 bunch various fresh herbs e.g. Coriander, Shiso (Perilla), Vietnamese
mint, etc.
100g bean sprouts
2 cucumbers shredded (core removed)
2 medium carrots peeled and shredded
1 small bunch garlic chives
12 rice paper sheets
24 cooked prawns, peeled, deveined and split in half
MAKES 3-4 LITRES.
Method
1.
Add teabags, mint and sugar to boiling water.
2.
Simmer for 10 minutes.
3.
Strain and cool.
4.
When ready to serve, add the cold water and additional ice and
enjoy.
5.
Serve with additional ice.
Dipping Sauce
6tbsp hoisin sauce
1/2 can coconut milk (220ml)
Chilli sauce and roasted crushed peanuts to serve.
SERVES 6.
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Green Ginger Cordial
Method
1.
Ingredients
50g green ginger
2 cups water
1 cup sugar
Juice of 1/2 lemon
Water
2.
3.
4.
MAKES ABOUT 2 LITRES
Method
5.
1.
2.
3.
4.
5.
6.
Bruise and chop ginger.
Boil in 2 cups of water for 15 minutes.
Add sugar and lemon juice.
Boil for a further 20 minutes.
Strain and cool.
Add 6 cups of cold water or dilute to taste and serve chilled.
6.
7.
8.
9.
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Bring a pot of water to the boil and add the rice vermicelli. Leave
for 2 minutes then drain. (or cook according to packet instructions)
Set aside.
In a saucepan, combine hoisin sauce and coconut milk. Stir constantly on a low heat for 2-3 minutes until the hoisin sauce has
blended in with the coconut milk. Pour out into a dipping bowl.
Wash all herbs and bean sprouts. Pick only the leaves of the herbs
and discard the stem.
Place some water in a shallow pan and keep warm over a low heat.
Alternatively, you can boil some water and pour into a bowl, but
may need to top up with boiling water to keep hot.
Holding the top of a rice paper sheet, dip into the water and rotate
around until the entire sheet is all wet. Be careful not to place the
whole sheet into the water at once as it will stick. Lay out onto a
plate.
Place two prawn halves down on the rice paper first, 2cm from
bottom of sheet across (with outer side face down) so that this is
visible through the rice paper when it is rolled.
Arrange a bit of each prepared ingredient over the placed prawn.
Fold in sides and roll from bottom up.
Serve with prepared dipping sauce and nuts and chilli if desired
9
Local Lemonade
Italian pasta
Tomato-based Sauces
Ingredients
Base recipe
This sauce is made to go with any of the variations below.
200g white sugar
400ml water
Zest of 1 ½ lemons
3.2lt cold water
400ml fresh lemon juice
1/3 cup olive oil
1/3 cup onions chopped
1 large carrot grated
1 zucchini grated
1 small tub tomato paste
1 bottle Passata (tomato sauce) (750g)
1/4 cup fresh basil leaves
1tsp oregano (dried)
1/4 cup parsley
2 cloves garlic minced
1tsp salt
1/4 tsp black pepper
1tsp sugar
1 cup water
500g pasta (any) cooked according to packet
Grated parmesan cheese to serve.
MAKES 4 LITRES.
Method
1.
2.
3.
Combine 400ml water, lemon zest and sugar. Bring to the boil until
sugar has melted completely.
Allow to cool.
When ready to serve, add the cold water with additional ice and
enjoy.
SERVES 4.
Method
1.
2.
3.
4.
5.
In a medium saucepan, add oil and brown onions.
Add carrot and zucchini. Cook for 2 minutes.
Add passata, tomato paste and water.
Stir to combine together, add all the other ingredients.
Simmer on low heat, stirring occasionally for about 2 to 3 hours.
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Lemon Balm and Lemon Verbena
(Herbal Tea)
Variation 1 with Roasted Vegetables
2-3 cups of diced roasted vegetables.
Ingredients
Suggested vegetables: pumpkin, mushrooms, zucchini, capsicum, eggplant, sweet potato, parsnip, carrot, fennel bulb, asparagus, cauliflower.
1 lt boiling water
100g local lemon balm
100g local lemon verbena
3 lt cold water
1.
2.
3.
4.
Roughly dice (1-2cm cubes) a selection of fresh vegetables.
Toss in a small amount of olive oil to lightly coat.
Season lightly and spread in a single layer on a baking tray.
Roast at 200°C, turning occasionally until brown.
MAKES 4 LITRES.
Variation 2 with Meatballs
250g minced beef
1 cup fresh breadcrumbs
1 clove garlic minced
Water to moisten fresh breadcrumbs
1.
2.
Method
3.
1.
2.
3.
Add herbs to boiling water. Simmer for ten minutes.
Strain and cool.
When ready to serve, add the cold water and additional ice and
enjoy.
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Combine all ingredients by hand, kneading well to develop the
texture.
Adjust with additional water or breadcrumbs if needed. Roll into
walnut-sized balls.
Add meatballs together with vegetables and follow method
through.
11
Tandoori Chicken
Filipino Gulaman at Sago (Iced
Jelly with Pearls)
Ingredients
Ingredients
1.5kg chicken pieces (whole or deboned)
2tsp coriander powder
1tsp cumin powder
3-5 cloves minced garlic
5cm piece fresh ginger peeled and minced
5tbsp lemon juice
2tsp Garam marsala
1tsp sweet paprika
1/2tsp Tandoori food colour (potto): optional but gives the traditional
colour.
2tsp Kashmiri chilli powder
250ml Greek style yoghurt
Salt
Pepper
3tbsp oil
1 cup Tapioca Pearls
1 can Grass Jelly
2-3 drops Lemon Essence
3 pcs Palm Sugar
Water
Ice
SERVES 4-8.
Method
1.
2.
SERVES 4-6 with roti bread or other flat bread with salad and yoghurt
and mint sauce.
3.
4.
5.
6.
7.
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Place the palm sugar in a pan with 1 cup of water. Boil until palm
sugar is melted. Remove from heat and let it cool down.
Boil 2 litres of water in a pan. Place the Tapioca pearls in boiling
water and stir slowly.
Keep boiling until the Tapioca Pearl becomes transparent. Wash
Tapioca Pearl with water and set aside.
Mix sliced grass jelly and tapioca pearl with 1 – 2 litres of water.
Add the brown syrup according to your taste.
Put 2 -3 drops of lemon essence into the mixture and mix well.
Serve with ice.
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Filipino Leche Flan (Caramel Custard)
Method
1.
2.
Ingredients
1 Dozen Eggs
1 Can evaporated Milk
1 Can Condensed Milk
1 teaspoon Vanilla Essence
1 teaspoon Sugar
1 teaspoon Water
3.
4.
5.
SERVES 4-6.
Make deep slits into the chicken so that marinade penetrates.
In a large stainless steel bowl, combine coriander, cumin, garlic,
ginger, lemon juice, paprika, Garam marsala, Tandoori food colour
(optional), and 2tsp Kashmiri chilli powder. Mix to a paste.
Add chicken, massage marinade in well, cover and refrigerate for
30 minutes. Add yoghurt, mix well and marinate over night.
Thread chicken onto thick skewers and barbecue or spit roast until
cooked through.
Serve with flatbread, salad and a sauce of yogurt, mint and salt
blended into a puree.
Method
1.
2.
3.
4.
5.
6.
7.
Pre-heat oven to 180°C.
Combine eggs, evaporated milk, condensed milk and vanilla essence together using the egg beater until the egg is well beaten.
Set aside
Mix sugar and water together in an aluminium or steel tray container. Place the tray on stove top to caramelise the sugar.
Once sugar is melted, pour the egg mixture gently over the caramel.
Cover the top with aluminium foil and bake in the oven for 20 – 30
minutes or until the custard is firm.
Flip dessert upside down onto a large plate.
Serve warm or cold.
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13
Sri Lankan Beef Curry and Bean Fry
Lemonade Scones
Ingredients
Ingredients
Beef curry
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thickened cream
125ml (1/2 cup) lemonade
40ml (2 tbsp) milk
½ tsp salt
1 kg diced Chuck steak
1 medium tomato diced
1 Small brown onion diced
2 cloves of garlic chopped
knob of ginger chopped
1 green chilli sliced
2 tbsp Sri Lankan curry powder
2 tsp Sri Lankan chilli powder
½ tbsp salt
6-8 curry leaves
1 small pandanas leaf sliced (use dried if fresh is unavailable).
2 tbsp Tomato sauce
2 tbsp Vegetable Oil
1 cup Water
Extra cream (whipped) and jam
to serve.
MAKES 10 SCONES.
Method
1.
2.
3.
4.
5.
Bean Fry
500g frozen sliced green beans
1 small onion diced
1 green chilli sliced
1 medium tomato diced
2 cloves of garlic chopped
1 tbsp Maldive Fish Sambol*
2 tsp Chilli Pieces
1 tbsp Curry Powder
6-8 curry Leaves
1 small pandanas leaf sliced
6.
7.
8.
9.
14
Preheat the oven to 220°C.
Lightly grease a baking tray.
Place the flour, sugar and 1tbsp salt in a large bowl.
Add the cream and lemonade and mix to form a soft dough.
Turn out onto a lightly floured workbench and knead lightly until
combined.
Press the dough with your hands to a thickness of about 2cm.
Use a 5cm round cutter to cut out 10 scones, place on baking tray
and brush the tops with some milk.
Bake for 10-15 minutes until lightly browned.
Serve warm with jam and cream.
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11.
12.
13.
14.
Meanwhile, to make the honey syrup, combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until
sugar dissolves. Bring to the boil and maintain heat for 10 minutes
or until the syrup has thickened slightly.
Remove from heat and allow to cool. When cooked, remove baklava from the oven and immediately pour the cooled syrup evenly
over the surface.
Stand to cool completely. Cover with foil and store at room temperature in the tin for up to 2 weeks.
Cut into diamond shapes to serve with espresso coffee or as a dessert with whipped cream.
½ tbsp salt
2-3 tbsp vegetable oil
1 tbsp vinegar
*Maldive Fish Sambol can be purchased at any Sri Lankan or Indian grocery stores and some Asian grocery stores.
SERVES 4 with steamed basmati rice.
Method
Beef Curry
1.
2.
3.
Place oil into medium saucepan. Add onion, tomato, garlic, ginger,
green chilli, curry powder, chilli powder, curry leaves, pandanas
leaf and tomato sauce and fry on a medium heat stirring mixture
until spices are fragrant and the onion is translucent, being careful
not to burn the mixture.
Add meat, salt and water, stir and reduce heat and simmer with lid
on pan.
Place lid back on pan and continue on low heat until curry thickens
and meat is cooked.
Bean Fry
1.
2.
3.
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4.
5.
Place oil into a large frying pan. Add onion, tomato, garlic, green
chilli, Maldive Fish Sambol, chilli pieces, curry powder, curry leaves,
pandanas leaf and fry on high heat, stirring mixture until spices are
fragrant and onion is translucent.
Continue to fry on high heat and add beans.
Stir the beans into the mixture and fry until beans are coated with
the mixture and slightly browned. Stir in salt.
Turn off heat and stir in vinegar.
Serve warm together with beef curry and basmati rice.
15
Roast Red Capsicum, Parmesan
and Thyme Pizza
Method
1.
2.
Ingredients
Basic Dough
3.
2 cups plain flour
½ tsp salt
1 tsp sugar
About 1 tsp dried yeast
2/3 cup lukewarm water
4.
5.
6.
Semolina or polenta to dust pizza board
Makes enough for 2-3 pizza bases
Roast Red Capsicum Paste
7.
1 large red capsicum, fire roasted, peeled and seeded
Extra virgin olive oil to adjust consistency
1tsp minced garlic
Salt and pepper
8.
Parmesan and Thyme Paste
9.
10.
1tbsp fresh thyme
Zest from 1/4 lemon
Extra virgin olive oil to adjust consistency
1/4 cup finely grated parmesan cheese
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Preheat oven to 180°C.
To make the filling, spread the walnuts on a baking tray and
lightly toast in the preheated oven for 5-8 minutes or until
aromatic. Cool.
Combine walnuts, pistachios, sugar, cinnamon in the bowl of a
food processor and process using the pulse button until they are
finely chopped.
Remove the filo pastry from its packet and lie flat on the work
bench. Cover with a dry tea towel and then a damp tea towel.
(This will keep the pastry from drying out while making the baklava.)
Brush a shallow 18 x 28cm cake tin with some of the butter.
Take 1/3 of the sheets of filo. Brush the top sheet generously
with butter and fold into thirds to make a rectangle the size of
the tin. Place in the base of the buttered tin and brush surface
with butter.
Continue layering with the left over 1/3 of pastry. Spread 1/2 of
the nut filling over the filo to cover. Layer 1/2 of the remaining
filo sheets as before. Spread left over nut filling over filo and top
with the remaining layered buttered filo sheets. Lightly brush top
with remaining butter.
Using a sharp knife, cut a diamond pattern into the top layer of
filo and sprinkle with the water.
Bake in preheated oven for 30 minutes.
Cover with foil and cook for 45 minutes longer or until the filo
layers are cooked through.
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Method
Middle Eastern Baklava
Basic Dough
Ingredients
1.
2.
3.
l
4.
375g filo pastry
180g butter, melted and cooled
2tsp water
Filling
5.
6.
7.
150g walnut pieces
150g unsalted pistachios
55g (1/4cup) caster sugar
1tsp ground cinnamon
8.
Any combination of nuts will work also, eg: almonds.
Honey Syrup
Mix dry ingredients in a bowl.
Add enough of the water to make a firm dough.
Turn out onto bench & knead until smooth and no longer sticky (at
east 10 minutes).
Cover and leave in a warm place until doubled in size (about 20-30
minutes).
Knead again briefly.
Roll, punch or cut to shape.
Dust pizza boards with semolina or polenta. Place rolled dough on
board, add toppings and slide onto oven floor.
If baking at home, pre-heat oven to 200°C or higher, make pizza on
a tray and bake until just beginning to colour on top (about 12 minutes) and then slide pizza onto bare oven shelf or pizza tile for
another 5 minutes or so.
Roast Red Capsicum Sauce
1 375g jar honey
165g (3/4 cup) sugar
250ml (1 cup) water
I lemon, rind finely grated and juiced
1.
2.
Puree prepared capsicums with garlic, salt and pepper.
Add olive oil until it resembles a thin paste like passata.
Parmesan and Thyme Sauce
Makes 20 pieces.
1.
2.
24
Strip thyme from stems, blend with cheese and zest.
Add enough oil to achieve a pouring consistency.
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Hints and Tips
*The quantities can be doubled, tripled or whatever, as needed but 1tsp
of yeast is enough for up to 4 cups of flour and 2 tsp will do for up to 8
cups flour ( If you are working by weight, 1 cup flour = 110g.)
*Yeast is a living thing that needs the same things that we need: Warmth
–around body temperature.
Food –from the flour and sugar
Moisture –from the water
and lots of love –you’ll love eating this stuff!
*The amount of water required will vary with the type of flour used, its
moisture content, the temperature, and how rough your measuring skills
are. Start with a bit less and gradually add more.
*Remember; Kneading is ‘Squash, fold, ¼ turn, squash, fold, ¼ turn………
and so-on.
*The most common mistake with pizzas is to load on the toppings like
the multi-national food chains: Top them sparingly and enjoy the individual flavours.
Dutch Poffertjes Pancakes
Ingredients
An electric or stove top pan is required.
3 cups self raising flour
1 egg
2 3/4 cup milk
Oil to spray pan
Makes about 90.
Serves 8 with toppings to
your liking—whipped
cream, butter, jam...
Method
1.
2.
3.
4.
5.
18
Sift flour mix in egg and gradually pour in milk until mixture resembles pancake batter (not crepe batter that is too thin).
Spray pan with oil.
Fill each hole 3/4 full with batter. Or if using an ordinary pan, drop
teaspoon quantities. Be careful to not over fill.
When tops start to set, turn over with skewers.
Serve hot with traditional butter and icing sugar (or anything you
fancy).
23
South American Roast Tomato Salsa
Ethiopian Vegetable Alicha
Ingredients
Ingredients
500g ripe Roma tomatoes
50ml olive oil
1 large red onion chopped
1 tbsp minced garlic
Leaves from 1 bunch coriander
2 tbsp lemon juice
Salt and pepper to taste
500g green beans cut in 3-5cm lengths
1 large onion finely diced
1 stick celery, leaves removed, chopped
2 carrots sliced into rounds
2 medium potatoes peeled and chopped into 2-3cm cubes
50 ml Vegetable oil
1-2 tbsp curry powder
1 Jalapeno chilli seeded & minced
¼ bunch parsley minced
1 tsp ground cumin
1 garlic clove minced
1 tsp ground ginger
Salt
Water or stock to cover
MAKES 500-750ML.
Method
1.
2.
3.
4.
Preheat oven to 200°C.
Halve the tomatoes and place onto baking tray facing up. Salt and
drizzle with olive oil. Roast until browned.
Place the roasted tomatoes and all other ingredients into a food
processor and blend to desired texture.
Serve as a sauce on sausages and other meats, use as a pasta sauce
or as a dip for corn chips.
SERVES 6 with injera or other flat bread.
Method
1.
2.
3.
4.
5.
6.
22
7.
Prepare vegetables and spices as indicated.
Cook beans in boiling salted water for five minutes. Drain & set
aside.
Heat oil in large pan, sauté onion until soft & golden.
Add celery, carrots & potatoes, cook for 5 minutes, stirring often.
Stir in beans.
Add curry powder, chilli, pepper, parsley, garlic and salt to taste.
Add water and cook at a low boil for around 25 minutes, or until
potatoes & carrots are soft and liquid reduces to a thick sauce.
Serve warm with injera bread, other flat bread or rice.
19
French Mustard Sauce
Ethiopian Zilzil
Ingredients
Ingredients
1 cup mayonnaise
1tsp good Dijon mustard paste
1tsp good grain mustard
4 large onions
6 large green capsicums
1 ½ tbsp minced chilli
1 tbsp minced garlic
2 tbsp minced fresh ginger
2 tsp turmeric
2 tsp black pepper
1 tsp salt
MAKES 600ML.
Method
1.
2.
3.
MAKES 500-750ML.
Mix mustards into mayonnaise until desired taste is reached.
Adjust consistency with vinegar and/or water.
Chill.
Method
1.
2.
3.
4.
5.
20
Puree onions and fry –off in 1 tbsp of oil. Set aside.
De-seed and roughly chop capsicum.
Add to food processor with all other ingredients including cooked
onions. Puree until smooth.
Return to pan and cook-off for about 15 minutes or until the capsicum tastes cooked.
Leave to cool before chilling in fridge.
21