Search

Random Recipe

"D" - Djibouti - Skoudehkaris & Khamir

Skoudehkaris & Khamir recipe, eat well on Universal Credit
 
Around the world for £4 - “D” is for Djibouti ( Africa)
 
Ingredients:-
 
1lb Lamb Shoulder
2 ½ cups of Rice
5 Tomatoes, peeled, seeded and diced
1 tbsp Tomato Purée
1 Red Onion, sliced
1 White Onions finely chopped
4 cloves of Garlic, grated
¼ tsp Chilli powder
4 tbsp Oil
1 tsp Cumin
6 Cardamom Pods
2 pinches of Cinnamon
Salt
Coriander leaves
 
Method:-
 
Preheat oven at 350 F.
In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. 
Add all the onions and sweat. 
Add garlic, tomatoes, chilli peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. 
Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. 
Remove the dutch oven from the oven and place on medium heat.
Add the rice to salted boiling water, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid and add water to cook the rice if necessary. The rice should be slightly sticky and.
Sprinkle with Coriander leaves and serve hot.
Drain the rice and serve the Skoudehkaris over it with the Khamir as a side.
 
Khamir
 
1 ¼ cup (Gluten free) Flour
2 tbsp Sugar
1 tsp Baking powder
Pinch od Salt
1 Egg
¼ cup of Milk
 
Method:-
 
Mix all the dry ingredients.
Add the milk and Egg.
Blend into a smooth dough.
Roll out on a floured surface until ¾” thick.
Cut into squares
Fry on both sides.
Drain on kitchen paper.
 

On Facebook

Pastrogi & Special Fried Rice

Details
Category: Recipes

Pastrogi & Special Fried Rice

 

What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!

As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!

We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.

It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.

Ingredients for the filling:-

Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt

Ingredients for the pastry:-

1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill

Method:-

(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.

We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.

 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News