Watermelon Vodka Jelly Shots

Planning a summer party? Then look no further than these show-stopping watermelon vodka jelly shots!

This recipe uses only half of the watermelon to make the jelly shots – we simply cut the remaining half into slices to eat. But if you’re hosting a big party, just double the ingredients to fill both watermelon halves.

We’ve tested these watermelon jelly shots over-and-over again (and yes, we had quite a lot of fun doing so!) and we discovered it’s really important to dry out the inside of the watermelon. This helps the jelly stick to the rind. But try freezing the shots for longer if your jelly is still slipping.

Enjoy!

INGREDIENTS

1. 1/2 medium watermelon
2. 1/4 cup sugar
3. 300 ml vodka
4. 6 tbsp agar flakes

INSTRUCTIONS

1. Take 1/2 a watermelon and scoop out all of the flesh, removing the seeds as you go. Once all the flesh is removed, place kitchen towels inside the watermelon half to soak up the remaining moisture. The inside of the watermelon will need to be as dry as possible.
2. Place all the watermelon flesh in a blender and blend until smooth. You may need to repeat this step if you have a small blender.
3. Strain all of the watermelon juice through a sieve, discarding any pulp that is left in the strainer.
4. Measure 300ml of the strained watermelon juice and transfer to a saucepan on a medium heat. Add the sugar and agar flakes, and leave to simmer. Only stir the mix once all the agar flakes have dissolved. Then leave to simmer for a further 2-3 minutes.
5. Measure another 500ml of the strained watermelon juice and combine it with the mixture from the saucepan. Stir in the vodka and pour the mixture into the watermelon half. Tip: mix any leftover watermelon juice with lemonade to make a delicious drink.
6. Leave the watermelon half on a kitchen counter to cool, then transfer to a freezer for 3 hours.
7. Remove the watermelon from the freezer and cut into chunky triangular wedges, trimming any edges. It’s important you cut the watermelon in triangular shapes to prevent the jelly from slipping off the rind. If the jelly starts to come away from the rind, place the watermelon back in the freezer.
8. Serve immediately.

Source: Watermelon Vodka Jelly Shots

Lahmacun: Spicy Minced Lamb Flatbreads

Lahmacun are spicy lamb flatbreads, originating from Turkey. Penned by Rick Stein, this recipe bakes minced lamb and herbs within a classic flatbread dough.

Introduction

David Pritchard, the director of Mediterranean Escapes, and I are both occasionally so overwhelmed by the energy, vitality and sense of theatre of a food event that we think it should be the setting for an opera. The restaurant of Imam Cagdas in Gaziantep was one such place. It was a large and enormously busy restaurant turning out an array of tender, aromatic, charcoal-imbued kebabs, and these lahmacun. This was food more influenced by the lifestyle of central Asia than the Mediterranean: dishes that could be cooked by nomadic tribes on the move. As soon as you arrive, you are served with warm, fresh lavash, the thin, crisp, local flatbread; a bowl of ayran, a drink made of water, natural yogurt and a pinch of salt; salad dressed with pomegranate molasses, and these lahmacun, which you fill with a fistful of fresh parsley, sprinkle with lemon juice and roll up to eat. In the space of 45 minutes, 20 or 30 chefs and waiters must have served about 300 people. This is fast food at its best. Just make sure to roll the dough thinly, spread the lamb topping right out to the edges and cook it quickly in a very hot oven.

Ingredients

1. 1 quantity Flatbread dough (see below for ingredients and method)
2. For the topping:
3. 600g lean minced lamb
4. 1 medium onion
5. 200g (about ½ each) red and green pepper, stalks and seeds removed
6. 1 garlic clove, crushed
7. 15g flat-leaf parsley leaves, chopped
8. 1½ tsp Aleppo pepper
9. Salt
10. Flat-leaf parsley sprigs and lemon wedges, to serve
11. For the flatbread:
12. 350g plain flour
13. 1 tsp salt
14. 2 tsp easy-blend yeast
15. 2 tbsp extra virgin olive oil

Instructions

First, make the dough. Sift the flour, salt and yeast into a bowl and make a well in the centre. Add 250ml warm water and the olive oil and mix together to make a soft dough. Transfer to a lightly floured surface and knead for 5 minutes. Put back into the bowl, cover and leave somewhere warm for about an hour until doubled in size.

For the topping, bring the minced lamb back to room temperature if necessary. Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until finely chopped but not a pulp. Tip into a sieve set over a bowl and press out the excess liquid. Add to the minced lamb with the crushed garlic, chopped parsley, Aleppo pepper and 2 teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into 12.

Preheat the oven to 240°C/Gas Mark 9. Punch back the flatbread dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 12 evenly sized pieces. Working with 4 pieces at a time, roll each one out very thinly on a lightly floured surface into ovals of 14 x 24 cm. Place side by side on 2 lightly floured baking sheets.

Using your fingertips, spread one portion of the lamb mixture evenly over each base, taking it right up to the edges because the mixture shrinks as it cooks. Bake for 8 minutes until the dough is lightly browned. Serve straight away. The traditional way to do this is to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, much like you would a taco. While your guests start to eat, repeat with the remaining dough and lamb topping. This is one of those dishes where the cook always eats last.

Source: Lahmacun: Spicy Minced Lamb Flatbreads

Eggplant Dip (Baba Ghanouj)

Classic Mediterranean baba ghanouj eggplant dip. Baked eggplant pureed with tahini, garlic, and olive oil.

Here in the San Joaquin Valley, the eggplant season is in full swing. At our local farmers market last weekend one could find eggplants of every variety – globe, Japanese, striped, white, even eggplants that looked like tomatoes. I have a couple still on the vine, after picking the one used for this recipe that was just begging to be eaten. Here is a wonderful recipe for baba ghanouj (also spelled baba ghanoush) a middle eastern eggplant dip. It is typically served with pita bread.

INGREDIENTS

• 1-2 globe eggplants (totaling 2 lbs)
• 3 Tbsp extra virgin olive oil
• 2-3 Tbsp roasted tahini (sesame paste)
• 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
• 1 teaspoon ground cumin
• Juice of one lemon - about 2 1/2 tablespoons
• Salt and cayenne pepper to taste
• 1 Tbsp chopped parsley

METHOD

1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

1b Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

Source: Eggplant Dip (Baba Ghanouj)

Paella Arancini

INGREDIENTS

• ½ link andouille sausage, casing removed
• 1 small onion, cut into ¼-inch dice
• ¼ cup finely diced orange bell pepper
• ¼ cup finely diced red bell pepper
• 2 garlic cloves, minced
• 1 teaspoon tomato paste
• ½ teaspoon sweet Spanish paprika
• ¼ teaspoon saffron
• 1 cup bomba or Arborio rice
• ¼ cup white wine
• 4 cups chicken stock, warmed
• 6 large shell-on shrimp, rinsed and deveined
• 6 Little Neck clams, rinsed and scrubbed
• Kosher salt
• Freshly grounded black pepper
• 6 cups canola oil
• ¾ cup all-purpose flour
• ¾ cup panko breadcrumbs
• 2 eggs

DIRECTIONS

1. In a medium sauté pan over medium heat, cook the sausage until browned, about 2 minutes. Remove the cooked sausage from the pan with a slotted spoon and let drain on a paper towel-lined plate. Chop the sausage into a ¼-inch dice. Add the onion, bell peppers and garlic to the same pan and cook until they begin to soften, about 5 minutes. Add the tomato paste, paprika and saffron and cook, stirring continuously, until the tomato paste has caramelized, about 2 minutes. Stir in the rice and mix thoroughly, then add the white wine and cook until completely absorbed, about 1 minute. Reduce the heat to low and add the chicken stock. Gently move the rice mixture with a spatula to evenly distribute the stock and cook, uncovered, for 10 minutes.
2. Place the cooked sausage, shrimp and clams evenly over the rice mixture and continue to simmer over low heat until the seafood has been cooked through, about 20 to 25 minutes. Remove the cooked seafood and let cool in the refrigerator.
3. Continue to cook the rice over low heat until all of the stock has been absorbed and the rice is tender, about 5 minutes more. Season to taste with salt and pepper, then spread over a parchment-lined tray and refrigerate until cool. Once the seafood is cool enough to handle, remove the shells from the shrimp and clams and discard. Roughly chop the clams and shrimp and fold into the cooled rice mixture. With a 1-inch ice cream scoop, form the chilled rice mixture into balls and transfer to a parchment-lined baking sheet.
4. In a medium saucepan, heat the oil to 350°. Add the flour to a shallow baking dish or cake pan. Put the panko breadcrumbs in a second shallow baking dish. In a third shallow baking dish, whisk together the eggs with ¼ cup of water until well combined. Dip each ball in the flour, rolling to coat, then dip into the beaten egg, allowing the excess egg to drip off. Finally, roll in the balls in breadcrumbs, shaking to remove any excess. Return the dredged balls to the parchment-lined baking sheet.
5. Add arancini to the hot oil in small batches and fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels and season with salt. Serve warm.

Source: Paella Arancini

Buckwheat & spelt chrain blinis

Make these salmon, buckwheat and spelt chrain blinis ahead and heat them up as a hassle-free party canapé or plated as a starter. They freeze really well, too

Ingredients

• 50g buckwheat flour
• 120g light spelt flour
• 7g fast action dried yeast
• 125ml milk
• 200g natural yogurt
• 2 medium eggs
• separated
• 1 ready-to-eat beetroot
• blended with 30g horseradish, or 2 tbsp chrain (beetroot and horseradish purée)
• 20g clarified butter
• soured cream, smoked trout, dill and salmon roe (optional), to serve

Method

1. Sift the buckwheat and spelt flours into a bowl with 1 tsp salt and scatter over the yeast. Heat the milk and yogurt very gently until tepid, then whisk in the egg yolks. Whisk this mixture into the flour mix and leave for 1 hr to ferment.
2. Whisk the egg whites to stiff peaks. Stir the beetroot and horseradish purée through the batter, then lightly fold in the egg whites. Leave for a further hour.
3. Heat the clarified butter in a non-stick frying pan, then add in dessertspoonfuls of blini mix. Fry for about 40 secs, or until they naturally come away from the pan when you shake it. They should puff up, and you’ll need to be careful when turning over as the middle might try and escape a bit – use a palette knife for this. Turn over and fry for another 20-30 secs, then transfer to kitchen paper. Continue with the rest of the mix. Leave to cool, then freeze the blinis for up to one month.
4. When your blinis are done, top with the soured cream, smoked trout, dill and salmon roe, if using, then serve.

Source: Buckwheat & spelt chrain blinis

Shami Kabab

INGREDIENTS

• boneless beef 1 kg 
• channa daal 1/2 cup 
• cinnamon stick 1 
• large black cardamon 1 
• whole black peppers 8 
• dried red chillies whole 10 
• medium onion 1 
• ginger 1” piece 
• garlic 6 cloves 
• Garnish: 
• onins 2 small cubes/chopped 
• corriander leaves 
• geen chillies 
• mint leaves 
• egg 1 or 2(optional) 

METHOD

Boil beef cubes with all the ingredients except the garnishing ones. When the meat is very tender and the water dries grind it finely .Add the garnishing ingredients and make flat rounds. Fry. You may add an egg or two to make kababs that dont break on frying. 

Source: Shami Kabab

Spicy Tikka Boti

Ingredients

• 1/2 kg Beef
• 3 tbsp lemon juice
• 1 tsp Roasted cumin powder
• 1 tbsp Red chili flakes
• 1 tbsp Ginger garlic paste
• 2 tbsp Papaya paste
• 2 tbsp Tikka Masala
• 2 tbsp Cooking oil
• Salt

Directions

1. 1Wash Meat and add in the papaya paste, lemon juice, tikka masala, red chili flakes and roasted white cumin.
2. 2Wash Meat and add in the papaya paste, lemon juice, tikka masala, red chili flakes and roasted white cumin.
3. 3Mix it and hammer them. Cook them on the grill pan. brush it with oil
4. 4Serve with parathas and chatni
   
5. Source: Spicy Tikka Boti

Tikka Boti Recipe

A popular South Asian dish, these kebabs are tender, fragrant and filled with flavor. The minced papaya is used to tenderize the meat, but does not present a fruit-like taste to the finished product. I recommend using long metal skewers for this dish and please do adjust the spiciness to suit your palate. You can also substitute the beef with lamb, chicken, pork, or even vegetables.

What You'll Need

• 2 pounds/900 g beef or meat of choice, cut into 1 1/2 inch cubes
• 1/2 cup/120 mL plain yogurt
• 1/4 cup/60 mL fresh papaya, minced
• 4 cloves garlic, minced
• 1 tablespoon/15 mL lime juice
• 1 tablespoon/15 mL vegetable oil
• 2 teaspoons/10 mL cumin
• 1 teaspoon/5 mL fresh ginger, grated
• 1 1/2 teaspoons/7.5 mL salt
• 1/2 teaspoon/2.5 mL onion powder
• 2 large chilies, seeded and minced
• 4-5 large metal skewers

How to Make It

1. In a large bowl combine yogurt, papaya, garlic, lime juice, ginger, cumin, onion powder, salt, and minced chilies. I find that using a zest grater is the easiest way to deal way to deal with the ginger.  Simply cut away outer skin and grate the flesh of the ginger root. Add cubed meat to mixture and coat well. Cover bowl with plastic wrap and place in refrigerator. Marinate meat for 4-12 hours.
2. Preheat grill for medium high heat. Right before placing kebabs onto grill, oil the grill grates.  Do this with a long pair of tongs, folded paper towels, and oil.  I recommend using a high smoke point oil like grapeseed or avocado oil. 
3. Remove meat from refrigerator and thread cubes onto skewers. Depending on length of skewer, plan on between 5-8 pieces per skewer. Do not overcrowd skewers and make sure there is enough room at the top and bottom of each one. 
4. Place boti kebabs onto grill and cook for 10-12 minutes, rotating occasionally. Once cooked through, remove from heat and serve with a fresh off the grill flatbread and South Asian-style condiments.

Source: Tikka Boti Recipe

Chapli Kabab Recipe By Chef Zakir

INGREDIENTS

• Beef mince½ kg
• Tomatoes2
• Onion2
• Green chilies5
• Coriander leaves¼ bunch
• White butter2 tbsp
• Gram flour3 tbsp
• Egg1
• Crushed coriander seeds2 tbsp
• Pomegranate seeds2 tbsp
• Crushed red pepper2 tbsp
• Turmeric powder1 tbsp
• All spice powder1 tbsp
• Saltto taste
• Oil½ liter

METHOD

1. In a bowl mix together ½ kg mince, 3 tbsp gram flour, 2 tbsp crushed coriander, 2 tbsp pomegranate seeds, 2 tbsp crushed red pepper, 1 tbsp turmeric powder, 1 tbsp all spice powder and salt to taste.
2. Finely chop 2 tomatoes, 1 onion, 5 green chilies and ¼ bunch of coriander leaves. Add chopped vegetables to the mince mixture.
3. Then add 1 egg and 2 tbsp butter. Mix very well.
4. Form large patties with the mince mixture. Then fry in a large griddle until golden brown.

Source: Chapli Kabab Recipe By Chef Zakir

American Buffalo Burgers Recipe

A huge number of American Bison (which we more often than not allude to as wild ox) were anticipating the European pilgrims who traversed America's Great Plains in the mid 1800s. Be that as it may, among these pilgrims were trappers and merchants, who flourished from the uncontrolled offering of meat and covers up. Also, they weren't the main ones murdering off the American Bison. Prepare organizations influenced a business to out of giving travelers the opportunity to shoot bison from the windows of their mentors. These shooters butchered endless buffalo, just stopping to reload after coming up short on ammo. The bodies of these creatures were simply forgotten on the plain. They even had wild ox shooting challenges. It is said that one individual set a record by killing 120 buffalo in just 40 minutes. (Figure it out - that is 3 every moment!) "Wild ox" Bill Cody is accounted for to have executed more than 4,000 bison in only two years. What an incredible balance this is with how the Native Americans had moderated, for quite a long time, this awesome asset by chasing just for nourishment and making utilization of the whole creature.

Notwithstanding, there is uplifting news. Through the mindful endeavors of numerous Americans, the American Buffalo is returning. When I was a kid going by my Grandparents in South Dakota, I appreciated driving through the fields and seeing many these great creatures. I additionally recollect my folks having a wild ox supper at the eatery at Mount Rushmore. (I had chicken or something- - eating wild ox appeared to be excessively bizarre, making it impossible to me!)

What could be more American than an American wild ox? Perhaps an American wild ox burger! Ground wild ox meat is seeming increasingly in supermarkets. Blending margarine in with the meat may appear somewhat odd, however it includes somewhat fat, bringing the flavor out, and it shields the burger from ending up excessively dry, as wild ox meat is exceptionally lean. (Coincidentally, its leanness settles on wild ox meat an awesome decision for a sound supper!)

Ingredients:

• 1 lb. ground buffalo meat
• 3 tbsp. butter
• 1 egg, beaten
• 1 clove minced garlic
• 2 tbsp. finely chopped jalapeno pepper (with most of seeds and membrane removed)
• 2 tbsp. finely chopped green onion
• 1 tbsp. dried parsley flakes
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Lawry's® seasoned pepper (or just ground black pepper)
• 4 tsp. ketchup
• 2 tsp. horseradish
• 1 tsp. yellow mustard

Guidelines: 

In a little pan, warm the margarine sufficiently only to dissolve it. In a substantial blending dish, mix well all fixings, including the liquefied margarine, and make into four or five patties. Cover the burgers and refrigerate for around 60 minutes. Start up the barbecue, shower flame broil with some PAM® (or rub some vegetable oil on it) and barbecue the burgers on the two sides simply like you would flame broil ground sirloin sandwiches - that is it- - every one of the seasonings are now in the burgers! In the event that you don't wish to flame broil, simply oil a dish and sear.
Source: Buffalo Burgers

How to Make Burgers - In Ten Minutes

Making your own particular burgers is simple - and in the event that you utilize expendable plastic gloves you wont even get your hands filthy.

You can influence hamburger, to sheep, pork or chicken burgers. This How to Make Burgers formula is for hamburger burgers and will serve around 4 individuals. Here goes:-

How to Make Burgers - Ingredients

• 500 g / 1 lb good quality minced beef
• Couple of handfuls of fresh bread crumbs (great way to use up unwanted crusts)
• One Egg
• 2 Tablespoons Dijon or Coarse Grain Mustard
• Crushed garlic clove (optional)
• Fresh burger rolls to serve

How to Make Burgers - Method

1. Put on disposable plastic gloves (messy business otherwise)
2. Put all ingredients into a bowl and mix together thoroughly, using your hands
3. Using your hands again, mold mixture into burger shapes
4. Cook on a BBQ, under the grill, in the oven or in a frying pan

Serving Suggestions

• I like to serve these burgers at the table with all the trimmings and let people help themselves. Try some of the following suggestions:-
• Thinly Sliced tomato and/or cucumber
• Lettuce
• Sliced cheese - tasty cheese works well
• Avocado - sliced or mashed
• Pineapple rings - the tinned type are perfect (drained of juice)
• Sliced cooked beetroot - again, from a tin is quick and easy
• Mustard and/or sauces
• Mayonnaise
• Pickle

Variations

As I mentioned earlier, you can make beef, lamb, chicken or pork burgers. Just make sure you use good quality minced meat. Your burgers will only ever be as good as the meat you use.

• Add some finely chopped chili for a spicier version
• Sweet chili is also nice, for a spicy but not too hot version
• Use hot English mustard - if you like the heat
• If you have time (and can avoid the tears) add a grated onion

Source: How to Make Burgers 

Burgery Chicken

Chicken mince blended with ground apple, rice and flavors, molded into burgers and shallow browned. Presented with buns and a sauce of squeezed orange cooked with flavors.

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Servings : 6

Ingredients

Chicken mince 1 and half cups Onion finely chopped 4 small Garlic finely chopped 5 cloves Apple, peeled , cored and grated 3 small Rice cooked 1 cup Salt to taste Dry Basil a pinch Dry oregano a pinch Black pepper powder 1 teaspoon Oil + to shallow fry 2 tablespoon Ginger, grated 2 inch piece Orange juice 2 cup Brown sugar 2 tablespoon Dark soy sauce 2 teaspoon Tomato puree half cup Red chilli powder 1and1/2 teaspoon Cornflour/ corn starch 2 tablespoon Buns 4 Lettuce 6 leaves

Method

• Put all the chicken mince in a bowl. After adding chopped onion, chopped garlic, grated apple, boiled rice and mix it thoroughly. And than add salt, basil, oregano, pepper powder and mix well.Heat oil in a pan.
• Shape the mixture into patties and shallow fry on both sides till turns into golden brown color.
• To prepare sauce, heat oil and add chopped ginger. Add orange juice, brown sugar, salt, soy sauce and reduce. Add tomato puree, red chilli powder and mix. Simmer till it is slightly reduced. Add corn flour dissolved in a little water and mix till the sauce is sufficiently thick.

Source: Burgery Chicken