CHEF-EXPLORER

CHEF-EXPLORER -ALGERIA This week its over to North Africa for a Taste of: Algerian Almond Biscuits These biscuits from Algeria are Gluten free and will keep for over a month stored in a well sealed container. Makes 20-25 INGREDIENTS 1. FOR BISCUITS: 500g whole Almonds (or use almond meal) 225g caster sugar 2 beaten eggs 2. FOR SYRUP: 500ml water 200 g caster sugar 1-2 tablespoon orange flower water 3. TO FINISH: Icing sugar to dust METHOD · Preheat oven to 170 c · Place the almonds and sugar in a food processor to grind them fine. Or you could use almond meal. · Add the beaten eggs and knead into a paste like dough · Cut the dough into four equal pieces, then roll out using your hands on a floured surface into a 3cm wide cylinder . Flatten the cylinder until approx 2cm thick. · Cut diagonally into biscuits of about 4cm wide and place on your baking tray. Do the same with the rest · Ba...

CHEF EXPLORER DOES EVERY COUNTRY IN THE WORLD! That's the headlines folks! I am on for my second country that I presented on my radio show. (SEE fACEBOOK) Of course, even the Chef-Explorer has not been to all these countries, but you never know, and I have to research them first! ALBANIA The SPOTLIGHT =A little visited country on the beautiful Adriatic coast! A Journey back in time for us Travellers as it has been largely ignored by the west because it was communist for so long. Lonely planet describes it as ‘the wild frontier’ of Europe because it has hardly developed. And hence very Rural. Get in there quick I say before Mc Donalds does! My traditional dish for this week = Byrek- a thin flaky pie filled with seasonal vegetables or meat . ALBANIAN FETTA & SPINACH BYREK Byrek is traditionally made with several layers of dough that has been thinly rolled out by hand, then folded into small, individual triangles .You can get them especially from street vendors called...

Tis me again! I am not sure why the recipe I posted would not support the numbering in the method so has subsequently cut off the first letter of each line??? Therefore until I get reasons from website administrator, i have added it again! Bon Apetite!

Hello Chef Explorer's! Here is the first recipe from my A-Z of countries profiled on Facebook and my Radio Show. Afghanistan is No 1 country, and here is a lovely easy to prepare stew with the key Afghani ingredients of Lamb, Spinach, spices, Yoghurt and lemon.Enjoy! I did, I just ate it! Afghani Lamb with Spinach Ingredients for 4 servings 1 kg Diced Lamb leg meat 30ml Olive oil 1 large Onion diced 4 cloves roughly chopped garlic 2 Tspoons Turmeric 1/4 Ts Nutmeg 1/4 Ts Ground cardamom 1/2 Ts Cinnamon 1 Can (400g approx) diced tomatoes 300ml Rich beef stock approx 1 bunch of (200g approx) Fresh spinach; washed & drained 200ml Yogurt 1 tablespoon lemon peel *zest Salt and pepper to taste 50g Pine nuts-Roasted for about 3 minutes. Method 1. Brown lamb in the olive oil in a Dutch oven or casserole pan. 2. Add the onions and the garlic and saute them for 2-3 minutes 3. Put in the turmeric, nutmeg, cardamom and cinnamon...

Afghani Lamb with Spinach Ingredients for 4 servings 1 kg Diced Lamb leg meat 30ml Olive oil 1 large Onion diced 4 cloves roughly chopped garlic 2 Tspoons Turmeric 1/4 Ts Nutmeg 1/4 Ts Ground cardamom 1/2 Ts Cinnamon 1 Can (400g approx) diced tomatoes 300ml Rich beef stock approx 1 bunch of (200g approx) Fresh spinach; washed & drained 200ml Yogurt 1 tablespoon lemon peel *zest Salt and pepper to taste 50g Pine nuts-Roasted for about 3 minutes. Method 1. Brown lamb in the olive oil in a Dutch oven or casserole pan. 2. Add the onions and the garlic and saute them for 2-3 minutes 3. Put in the turmeric, nutmeg, cardamom and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. 4. Add the tomatoes and beef stock and stir. 5. Cover the dish and bake at 160 c. for about 1 hour, or stew until the meat is tender 6. Remove the dish from the oven and add the spina...

Chef-Explorer Besides my love of cooking and travel, my other great love is Music and The Chef Explorer has been presenting my 'Music Explorer Show' at my local community Radio station for the last few years. This year I have at last combined the two! So for all you local Chef Explorers Tune in to Radio Ellenbrook 88fm every friday night from 4-6 where your ears shall be treated to 50 years of Pop Music enriched with a different country and recipe every week! For the rest of you explorers out there, check the recipe out on my weekly blog on www.chefexplorer.com.au Starting on Feb 10th show 2012