INTERNATIONAL DISHES

                                                                                                                                  

 

 

                                         HUMMUS WITH BLACK-EYED PEAS

 

This is a lovely Middle-Eastern dip that was given to me by my dear friend and neighbor Anastasia Marcopulioti.

 

120 g black-eyed peas

50 g tahini

2 garlic cloves, peeled and minced

1 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

1 tbsp water or more

 

Soak the black-eyed peas overnight in salted water in the morning they will be plump and swollen.  Simmer the black-eyed peas in salted water until completely soft, discarding the foam.

 

To prepare the hummus, place 2 tablespoonfuls of the cooked peas into a bowl and set aside.  Then blend the remaining peas, tahini, garlic paste olive oil, lemon juice salt, and pepper to taste and the water to a smooth puree.  Allow to cool and sprinkle with the reserved black-eyed peas and drizzled with olive oil. 

The next two recipes were given to me by my old friend Dick Mahlian:

 

 

                                                     EASY CHILLI DISH

A dish from South America

 

500 g (1 lb) minced beef

1 large onion, peeled and chopped

1 tbsp smashed garlic

1 12 oz tin roasted red peppers, drained  and chopped

2 tomatoes halved deseeded, grated skins discarded

2 15 oz tins kidney beans drained

1 roasted green pepper, finely chopped

2 tsp salt

s1 tsp chili powder

2 tsp cumin

Pinch of Cayenne pepper

½ cup brown sugar or more

2 cups beef broth

2 tbsp tomato paste

 

Grated cheese and sour cream.

 

 

Mix all the ingredients well together and shape the mixture into patties and bake until cooked through. Serve with grated cheese and sour cream

 

 

          SESAME-GARLIC BEEF AND BROCCOLI WITH WHOLEMEAL NOODLES

Do prepare this sumptuous North American dish.

 

500 gr (1 lb) boneless beef sirloin steak, trimmed

 

2 tbsp soy sauce

2 tbsp lemon juice

 1 tbsp toasted sesame oil plus more, divided

3 cloves garlic, peeled and minced

1 onion, peeled and grated 

1 tsp ground ginger

¼ tsp crushed red peppers

4 cups broccoli florets

½ cup water

 

Thinly slice beef across the grain into bite-sized strips, place in a plastic bag, and set in a shallow dish.  Combine soy sauce, lemon juice, 1 tbsp sesame oil, garlic, ginger and crushed red peppers in a small bowl pour over the beef.  Seal the bag and turn to coat.  Refrigerate for 30 minutes turning the bag once.

 

Bring a large saucepan of water to the boil cook noodles for 1 minute less than directed on the package, Drain reserving ½ cup cooking water.  Meanwhile, combine broccoli and water in a wok and simmer gently for 4 minutes until the water has evaporated add onions, pepper, the remaining 2 tsp sesame oil and cook until the broccoli is tender about 4 minutes. 

 

Stir the broccoli into the beef and serve with boiled noodles.