Grandchef Food Recipes Issue02

Issue 02, MAY 2011
GrandChef
A
D I V I S I O N
O F
K A H V E C I O G L U
I N T E R N A T I O N A L
RECIPE BOOK
b e c o m e a g r a n d c h e f
MAY
ISSUE
a f i y e t o l s u n !
www.grandfoods.com.au
KAHVECIOGLU I 82 Barr y Road Campbellfield VIC 3061 I t. 03 9357 9244
SERVES
4
SPINACH AND FETA GOZLEME
INGREDIENTS
-
8g sachet KENTON dried yeast
Pinch of SALINA salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup RAVIKA olive oil (see tip)
100g baby spinach
200g KAHVECIOGLU feta cheese, crumbled
Lemon wedges, to serve
DIFFICULTY
PREPARATION TIME
20 MINUTES
COOKING TIME
30 MINUTES
PREPARATION
Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and
saffron and cook, stirring, for 6 minutes or until onion softens.
Add the rice and stir to coat. Add the TAMEK chickpeas and stock, and bring to the boil.
Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is
absorbed. Remove from heat and set aside for 5 minutes to stand.
Transfer to a large bowl to serve.
WHAT YOU NEED
SERVES
6
EGGPLANT & BEEF HOTPOT
INGREDIENTS
-
80ml (1/3 cup) RAVIKA olive oil
1 (about 450g) eggplant, cut into 3cm pieces
800g beef chuck steak, cut into 3cm pieces
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 tbs ground KAHVECIOGLU cumin
2 tsp ground KAHVCIOGLU coriander
1 tsp ground KAHVECIOGLU allspice
70g (1/4 cup) TAMEK tomato paste
3 ripe tomatoes, coarsely grated, skin discarded
500ml (2 cups) KNORR chicken stock
2 tbs chopped fresh continental KAHVCEIOGLU parsley
Steamed rice, to serve
DIFFICULTY
PREPARATION TIME
15-180 MINUTES
COOKING TIME
60 MINUTES
PREPARATION
Heat half of the RAVIKA oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes
or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant. Add the remaining RAVIKA oil to the
pan. Add one-third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches,
with the remaining beef, reheating the pan between batches. Reduce heat to medium-low. Add the onion to the pan and
cook, stirring occasionally, for 8 minutes or until golden. Add the garlic and cook for 2 minutes or until soft. Add the
KAHVECIOGU cumin, KAHVECIOGLU coriander and KAHVECIOGLU allspice, and cook for 1 minute or until aromatic.
Add the TAMEK tomato paste and cook, stirring, for 1 minute or until well combined. Add the beef, tomato and KNORR
stock to the pan. Season with SALINA salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for
2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and
season with salt and pepper. Stir in the parsley. Serve with steamed rice.
WHAT YOU NEED
SERVES
8
SAFFRON & CHICKPEA PILAF
INGREDIENTS
-
40g BIZIM butter
1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can TAMEK chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper
DIFFICULTY
PREPARATION TIME
10 MINUTES
COOKING TIME
30 MINUTES
PREPARATION
Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and
saffron and cook, stirring, for 6 minutes or until onion softens.
Add the rice and stir to coat. Add the TAMEK chickpeas and stock, and bring to the boil.
Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is
absorbed. Remove from heat and set aside for 5 minutes to stand.
Transfer to a large bowl to serve.
WHAT YOU NEED
SERVES
4
MACARONI WITH MINCED MEAT & YOGHURT
INGREDIENTS
-
1 package of SELVA Spaghetti
200 g of minced meat
1 onion
3 spoons of EDIRNE sunflower oil
250 g of KAHVECIOGLU yoghurt
Small amount of LAZALI tomato paste
2 cloves of garlic
SALINA Salt, KAHVECIOGLU black pepper and mint
DIFFICULTY
PREPARATION TIME
30 MINUTES
COOKING TIME
20 MINUTES
PREPARATION
When your Selva Spaghetti starts to be boiled; fry the minced meat in a separate pan by adding soil
and chopped up onion until the minced meat boils down its water and onions turn to yellow. Then
add slightly diluted LAZALI tomato paste or peeled and chopped tomatoes to the minced meat and fry
a little more.
After finishing frying, remove it from the heat. Put some portion of your boiled pasta into any pan.
Add some minced meat over pasta put in a pan. Keep repeating this process in layers until macaroni
and minced meat are finished. After that, pour first KAHVECIOGLU yoghurt with garlic and then fried
butter over macaroni. Lastly add chili pepper and serve it.
WHAT YOU NEED
SERVES
4
MACARONI WITH FOREST KEBAB
INGREDIENTS
-
1 package of SELVA Noodle Eriste
1 kg of boneless lamb (chopped as cubes big a litle bit)
3 big onions
2 middle size carrots
4 middle size potatoes
2 middle size tomatoes
1 teaspoon of TAMEK peas
1 dessertspoon of SALINA salt
1/2 dessertspoon of KAHVECIOGLU black pepper
1 glass of hot water
1 dessertspoon of KAHVECIOGLU thyme
DIFFICULTY
PREPARATION TIME
60 MINUTES
COOKING TIME
50 MINUTES
PREPARATION
Place the meats into a wide saucepan and add onions chopped as not so thin and peeled
tomatoes, then mix them all. Shut the lid of saucepan and leave it to be cooked with its own steam.
Chop peeled carrots and potatoes as big as meats and add them into saucepan.
Lastly, put TAMEK peas, SALINA salt, KAHVECIOGLU black pepper and water and cook them for
approximately 45 minutes by shutting the lid of saucepan. While removing from the heat, sprinkle
KAHVECIOGLU thyme over the meal and serve it by pouring it over your noodles that you have
boiled and strained. You can dress it with KAHVECIOGLU bay leaves if you wish.
WHAT YOU NEED
SERVES
4
HAMSILI PILAV (ANCHOVY RICE)
INGREDIENTS
-
1 kg filleted PINAR anchovies
2 tablespoons RAVIKA olive oil
250g rice,
1 medium onion (finely chopped)
1/4 cup of water
1/2 cup RAVIKA olive oil
50g KAHVECIOGLU pine nuts
50g currants
1 tablespoon KAHVECIOGLU sugar
1 teaspoon KAHVECIOGLU cinnamon and thyme
1 tablespoon KAHVECIOGLU Turkish mint, SALINA salt & KAHVECIOGLU pepper
DIFFICULTY
PREPARATION TIME
20 MINUTES
COOKING TIME
30 MINUTES
PREPARATION
Pour sufficient scalding water over the rice to cover, stir in a tablespoon of SALINA salt and leave to cool. Meanwhile
put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the
RAVIKA olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 5-6 minutes.
Mix in the currants, KAHVECIOGLU pine nuts, 1.5 cups of nearly boiling water and sugar, cover, and cook over a
medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile grease an earthenware
casserole and line the base and sides with just over half the PINAR anchovy fillets skin side outwards Pour the rice
mixture into the center and cover the surface with the remainder of the PINAR anchovies. Sprinkle a little olive oil over
and bake for 30-40 minutes at 200 degrees Centigrade.
WHAT YOU NEED
SERVES
8
CHICKEN & LEMON-OLIVE SKEWERS
INGREDIENTS
-
4 preserved lemon quarters, rinsed, patted dry with paper towel
2 x 450g jars pitted MARMARABIRLIK green olives, drained
8 (about 1.3g) chicken thigh fillets, cut into 2cm pieces
SALINA Salt & freshly ground
KAHVECIOGLU black pepper
80ml (1/3 cup) RAVIKA olive oil
260g (1 cup) KAHVECIOGLU Natural yoghurt
2 garlic cloves, crushed
DIFFICULTY
PREPARATION TIME
20 MINUTES
COOKING TIME
20 MINUTES
PREPARATION
Cut flesh from lemon rind. Cut rind into small pieces. Stuff MARMARABIRLIK green olives with
lemon rind.Thread chicken and olives alternately onto skewers. Season with SALINA salt and
KAHVECIOGLU pepper. Heat 2 tbs of the oil in a frying pan over medium-high heat. Add the
skewers and cook for 5 minutes each side or until cooked through.
Combine the KAHVECIOGLU yoghurt, remaining RAVIKA oil, garlic and dill in a small bowl.
Taste and season with salt and pepper. Serve skewers with yoghurt mixture.
WHAT YOU NEED
SERVES
6
WHITE CHOCOLATE BAKLAVA CIGARS
INGREDIENTS
-
105g (3/4 cup) slivered KAHVECIOGLU almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tbs caster sugar
12 sheets KAHVECIOGLU filo pastry
60g unsalted GRAND CHEF butter, melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamom pods, bruised
1 tbs fresh DOGANAY lemon juice
DIFFICULTY
PREPARATION TIME
45 MINUTES
COOKING TIME
20 MINUTES
PREPARATION
Place the KAHVECIOGLU almonds, chocolate and caster sugar in the bowl of a food processor and process until finely
chopped. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the KAHVECIOGLU filo on a
clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush
1 KAHVECIOGLU filo sheet with GRAND CHEF melted butter. Top with another filo sheet and brush with melted butter.
Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoonful of almond mixture along the
centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down,
on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter.
Bake for 20 minutes or until golden. Meanwhile, place white sugar and water in a small saucepan over low heat. Cook,
stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil.
Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the DOGANAY lemon juice.
WHAT YOU NEED
a f i y e t o l s u n !
www.grandfoods.com.au
82 Barry Road Campbellfield VIC 3061 I t. 03 9357 9244
es
deelit
GrandChef