Hurray For Arayes...

 

Hurray for Arayes 🥙!!! 

Arayes is a popular street food in Lebanon that is basically kafta meat (I use lean ground beef) stuffed inside pita bread and then grilled, pan-fried or oven baked. What’s great about arayes is that they’re so versatile. You can eat it as a lunch or dinner or entertain with as I did over Father's Day weekend with family! Packed with flavour-  garlic, grated onions, parsley, cumin, ground coriander, smoked paprika, all spice and kashmiri chili it is wonderfully aromatic and delicious with every crispy bite! It was perfect dipped in garlicky tzatziki I made on the side for the chicken shish kebabs.

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g lean ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- a simple rendition could be chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice. 

Served at our summer family gathering as part of a mixed spread

This has been my go-to to pack for my kids lunches and they love it! I pack lettuce, sliced tomatoes and onions on the side for DIY or open the cooked arayes to top 🇱🇧💓 #betterthantakeout 

Full Recipe:

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice. 

Japanese Rice Sandwich Onigirazu...

Hearty onigirazu sandwiches cause I got inspired on a youtube vid last night and I have the ingredients on hand 🍙! And did I say how much I ❤ onigiliiii, especially squeezing these plushies? #inspiration

Instead of stuffed Japanese rice balls (onigiri) then wrapped with nori, make it easier and textural with a layered onigirazu sandwich. These ones are sushi rice bottoms and tops with flaked tuna & mayo, shredded cucumbers and lettuce in between, placed onto a nori sheet and corners fold up to form a firm parcel. Saran wrap keeps the sandwiches in place. Can be refrigerated for up to one day. Cut in half when ready to serve.

Love me 'em Japanese kewpie mayo for creaminess. 

Cute comfort lunch on a snowy day in 🌨... Oishiiiii 🇯🇵😋😋😋!

Tuna and mayo is a popular combo!

Portable perfect for the lunchbox and picnics in the future, I have my eyes set on another filling combo- runny fried egg and SPAM 😁🍳🍙! The skies the limit... #funeats

Wet your sharp knife to make slicing a cinch.

Sooo Tasty 😋✌!

You my colourful friend... will be next 👀❤!

SPAM and fried egg
Photo Credit: Youtube- Delicious Day

 

Savoury Mushroom Salisbury Steaks...

Ahh... the humble hand-formed meat patties making a splash at the dinner table with its sumptuous gravy sauce and juicy mushrooms... comfort perfect for a weeknight dinner with the classic sides of potatoes and simple salad. Get an instant flavour boost with just onion soup mix in both the patties and gravy!

Salisbury steak was prescribed as the diet antidote for health and nutrition back in the Civil War times by creator American physician James Henry Salisbury (1823-1905). He was a devoted advocate of shredding all food to make it more digestible, recommending hamburger be eaten three times a day along with drinking cups of hot water, especially for soldiers who were suffering from "camp" digestive issues. The term Salisbury steak was first recorded in 1897 but became popular during World War I when patriotic Americans wanted an alternative for the German word hamburger, which was created in the city of Hamburg, Germany.

Here was Dr. Salisbury’s recipe: "Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired."

Aside from being an early contributor to the low-carb diet philosophy, I think we can all agree Salisbury steak has its delicious merits especially coupled with mushrooms drenched in savoury gravy. Take the dish up a notch by trying it with a mixture of wild mushrooms available to you such as oysters, chanterelles and shiitakes.

Savoury Mushroom Salisbury Steaks
Makes 6 Patties

For the patties:
1-1/2 lb. lean ground beef
1 egg
2 cloves garlic, minced
1 medium onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 package (40 g) of onion soup mix
1/2 cup dry bread crumbs

For the sauce:
1 lb. white or cremini mushrooms, sliced
1/4 cup butter
1 Tbsp. flour
1 cup beef stock or 1 cup water with 1 Tbsp. beef bouillon seasoning
1/2 cup red or white wine, dry
1/4 package (40 g) of onion soup mix
1/4 cup ketchup
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper to taste
4 whole sprigs fresh thyme, or leaves plucked
water as you need

Buy meat in bulk to save money. Freeze leftovers.

In a large bowl, combine all meat patty ingredients well, adding bread crumbs last.

Use a disposable glove to make mixing well a cinch!

Add the breadcrumbs last. Mix well.

Shape into 6 oval patties. Refrigerate for at least half an hour to firm and flavours to meld.

I used 2lbs. meat to make 8 patties.

Looks imperfectly perfect to me! A large heart amongst the 'shrooms- how could this be anything but love and joy?

Serving with baked potatoes, prick potatoes (I use thicker skin russet for baking) all over with a fork or skewer, rub generously with olive or avocado oil and sea salt. Bake in preheated 425F oven for 50 to 60 minutes until skin is crispy and baked through (wooden skewer should pierce through nicely for doneness).

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook four minutes each side or until nicely brown. Remove patties onto paper-lined towel to drain and set aside. Drain excess oil from pan or skillet.

In the same skillet, sauté mushrooms in butter for a few minutes then stir in flour. 

Add beef stock, wine and stir until mixture comes to a boil. Stir or whisk in remaining ingredients and simmer for a few minutes.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Add some water if sauce seems too dry.

This is done when meat is cooked and sauce has thickened down. Serve hot!

Niiiiice 🔥!

Mashed potatoes are always a hit with saucy "steak" like these, but steamed or baked potato are just as good to save some time on the mashing. Add a simple side green salad and you've got a delectable meal for the family!

If you like Salisbury steak give my Japanese Hambagu in Creamy Mushroom and Teriyaki Hamburg Steak a taste for an Asian twist.

My kids have been enjoying since babies 🤤!

How about throwing it in a bun (for a saucy Salisbury Steak Burger) and serve it with your favourite toppings? See my next post for more burger inspirations from around the world...

Photo Credit: BestRecipeBox.com

Full Recipe:

Savoury Mushroom Salisbury Steaks
Makes 6 Patties

For the patties:
1-1/2 lb. lean ground beef
1 egg
2 cloves garlic, minced
1 medium onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 package (40 g) of onion soup mix
1/2 cup dry bread crumbs

For the sauce:
1 lb. white or cremini mushrooms, sliced
1/4 cup butter
1 Tbsp. flour
1 cup beef stock or 1 cup water with 1 Tbsp. beef bouillon seasoning
1/2 cup red or white wine, dry
1/4 package (40 g) of onion soup mix
1/4 cup ketchup
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
salt and pepper to taste
4 whole sprigs fresh thyme, or leaves plucked
water as you need

In a large bowl, combine all meat patty ingredients well, adding bread crumbs last.

Shape into 6 oval patties. Refrigerate for at least half an hour to firm and flavours to meld.

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook four minutes each side or until nicely brown. Remove patties onto paper-lined towel to drain and set aside. Drain excess oil from pan or skillet.

In the same skillet, sauté mushrooms in butter for a few minutes then stir in flour. 

Add beef stock, wine and stir until mixture comes to a boil. Stir or whisk in remaining ingredients and simmer for a few minutes.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Add some water if sauce seems too dry.

This is done when meat is cooked and sauce has thickened down. Serve hot.

Make It A Fun Family-Friendly Charcuterie Board...

Happy FriYay! Changing things up with a family-friendly charcuterie board...

Keeping this post simple and savoury with the photos to speak for itself. Jambon, sausages, pate, olives, pickles, bread, crackers, cheese, veggies and grapes 🧀🍞🍇 Oh My... it's so much fun building with the kids and watching our masterpiece come to fruition with all the colours, shapes and textures! What an entertaining, different fun way to eat with the family. A little bit of this. A little bit of that. Like our own little party and with sparkling grape juice 🥂. And just in case we were still hungry 🥴, I made some homestyle Polish cabbage rolls too... laaaa 🎶. Have a great weekend my friends!

Homestyle Polish Cabbage Rolls

Japanese Korokke (Potato Croquettes)...

Happy Friday with cheap and cheerful Japanese korokke! 🌸.

Potato Croquettes, or “Korokke” is a tasty beloved 🇯🇵 street eats that is deep fried with a panko-crust filled with a mashed potato, filling. Today, I made a popular version with add-ins of minced beef, carrot and onions. Korokke is one of those bento box compartment favourites, that Japanese home cooks love to pack for their kids lunch (handheld goodness)- popular with the working too!

The key is a golden crunchy shell yielding to a super fluffy potato filling! I've made croquettes with beef curry trading potatoes with cooked rice (scroll down below). Shaped into pucks or cylinders these are sure to be a hit with your family and friends!

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Use disposable gloves to make it less messy.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Can get messy! But so worth it!

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Nice crunchy crust!

My kids love this handheld snack/lunch!

Crunchy outside...

Soft and fluffy inside...

So beautiful!

I like to serve the croquettes with a side of finely shredded cabbage.

Eat on its own or dress it up with Japanese thick worcestershire sauce, kewpie mayo and a sprinkle of chopped green onions. Oishi!

You can shape croquettes into pucks or cylinders. Check out my recipe for curry beef rice korokke swapping mashed potatoes for cooked rice.

Japanese Curry Beef Rice Croquettes

Full Recipe:

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Serve croquettes with salad leaves or any side dish of your choice.

Easy Chinese Chicken Congee...

Congee "jook" for breakfast. For lunch. For dinner. For midnight snack too. This resonates true in a Chinese household. It's the ultimate comfort porridge for any time but especially when you're under then weather with a weary head and off taste buds. When the body simply craves uncomplicated nourishment, it soothes like nothing else. You can cook it plain with just rice and water to serve alongside a few salty side dishes or concoct a variety of porridges by adding meat, vegetables, mushrooms, herbs or eggs. I've always loved the classic flavour combo of pork, salted duck eggs and a thousand year old black eggs. But to make it really simple, I am going to show you how with just chicken legs so you can be on your way to making your very own chicken congee.

You want homemade congee that is glossy with a thick viscous texture for heartiness and oomph. The secret is to use three varieties of rice for their unique textures. Glutinous or sweet rice gives the porridge the stickiness texture (1 part); Jasmine medium grain rice gives the porridge “volume” (2 parts); Japanese or Korean short grain rice gives the porridge the shiny and glossy texture (1 part).

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous / 1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Marinating skinless chicken pieces with salt and white pepper for at least one hour in fridge.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

At the table, set ground white pepper, salt, sesame oil, sliced green onions, cilantro, shredded ginger and preserved spicy radish as classic garnishes to jazz up your congee.

Here, I have spicy chicken gizzards and lotus root as sides too.

Oh and don't forget those dual fried dough crullers pronounced as Yau Tiew in Cantonese (meaning oil sticks) which are a must companion! Dunk the stick to eat or slice into thin pieces for a crunchy topping. You can pick this up at your Asian supermarket in the bakery or hot table section, especially if that counter is a dim sum one. Just pop it in the oven to warm up.

Always a welcomed hearty pot in our house!

Jook time! 

Full Recipe: 

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous /1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency.