EDIRNE STYLE LIVER( EDIRNE CIGERI)

Hi all, if you are  like me and not too keen on liver, I guarantee that you will change your mind after making this dish. it was delicious and full of iron lol and we all need iron now and then. Hope you enjoy.. This serves 2. style

INGREDIENTS

• 250 g ox liver
• 2 tbsp plain flour
• oil for frying
• Salt, chili flakes and dried time to taste.

ONION PIYAZ TO SERVE

• 1 large red onion
• pinch of salt
• 1 bunch of fresh, chopped parsley

2 DRIED RED PEPPERS

METHOD

 1) Wash the liver pieces  and remove any skin and ducks. Dry with paper towel  and place them into the freezer for an hour or so. When we take it out of the freezer it will be easier to slice the liver. 

2) Cut and slice the liver very thinly, as thin as you can. Then cut into strips and small cubes. Coat and toss with flour.

3) Heat the oil and deep fry  half of the liver for 2 minutes on high heat. Remove and drain on kitchen paper. Do  the same with the other half of the liver.

4) Fry the dried whole peppers in oil for one minute, turning over and making sure it is crispy on all sides.

5) Slice the onion thinly, add salt and wash under cold water, rinse and drain in colander. Add chopped parsley. set aside.

6) Place cooked liver on serving plate, Sprinkle salt, chili flakes and dried thyme to taste. Decorate with crispy red peppers and serve with onion and parsley piyaz.

COURGETTE FRITTERS ( Kabak mucveri )

YOU NEED

• 2 courgettes, grated coarsely
• 1/2 tsp salt
• 1 small onion, chopped finely
• 1 egg
• stale breadcrumbs ( from  2 medium sliced bread )
• Handful of  fresh mixed herbs of mint, parsley, thyme, finely chopped
• 1/2 tsp black pepper 
• 2-3 tbsp oil for frying.

METHOD

First grate the courgettes add salt and let it stand 10- 15 minutes. Then squeeze out all the excess liquid from the courgettes. Add sliced onions, breadcrumbs, herbs, pepper and combine everything with the beaten egg. Take a tablespoonful of the mixture and make it into round flat patties. Heat the oil in a non stick frying pan and fry them on medium heat until both sides are browned and cooked through. Transfer fritters on absorbent kitchen paper then serve it immediately. Makes 8-10

NOTE : Please also see zucchini fritters with cheese which was posted on 21st of Jan- 09.

CHICKEN WITH THYME AND LEMON ( Limonlu, kekikli tavuk)

This light and quick recipe with sharp lemon sauce ideal for summer evenings and parties. Serves 4

INGREDIENTS

• 4 chicken breasts
• 2 tbsp olive oil
• 150 g leeks, chopped
• 150 g red or green peppers
• 2 cloves of garlic, crushed
• 6-7 mushrooms, sliced
• 200 g tomatoes, chopped
• 250 ml vegetable stock or hot water
• juice and rind of 1 lemon
• Good handful of thyme and parsley, chopped
• Salt and black pepper
• More thyme to serve

METHOD

Wash chicken pieces under cold water, dry and cut in to strips. Heat the oil in the pan, stir fry the chicken with the leeks for 5 minutes. Add peppers, mushrooms and fry until it starts to brown. Then add garlic, tomatoes, water, lemon rind and juice, herbs and bring it to boil. Turn the heat to medium and simmer with the lid on for 20-25 minutes, until the chicken is cooked. Season with salt and pepper and add more chopped thyme just before serving. Serve with rice or crusty bread.

TURKISH LAMB WITH ROSEMARY & THYME ( Biberiye ve kekikli kuzu)

Hi ALL , this is an all in one dish which is filling and nutritious. It is best cooked slowly but you can achieve equal results using the pressure cooker if you are in a hurry.

The above pictures show 2 versions of the dish. One with added beans, the other with new potatoes. My family love them both.

Serves 2-3

INGREDIENTS

300 g lean lamb chunks

1 tbsp olive oil

400 g fresh tomatoes, about 6-7 medium, cut in large chunks

200 g onions, about 2 large, chopped

2 fat cloves of garlic, left whole

75 g leeks, green bits, chopped

100 fresh peppers ( i used yellow ones )

200 g white beans or new potatoes,

2 tbsp Rosemary and thyme, chopped finely

Salt and black course pepper to taste.

METHOD

Heat the oil in the pan and brown the meat, add tomatoes onions, garlic, cover and cook very slowly for about an hour or until the meat is soft. Then add the beans, leeks, peppers and herbs and cook further 5-7 minutes or until the vegetables cook to your taste. Season with salt and black pepper, sprinkle more herbs just before serving.

COOK'S TIP

Cooking time with pressure cooker is 15 minutes for the meat then 5 more minutes to finish it off with the vegetables.

You can also cook this dish with chicken or beef rather than lamb to suit your taste.

SMOKED MACKEREL & HARICOT BEANS IN LEEK AND MUSHROOM SAUCE

This simple yet nutritious dish is filling, tasty and quick to make. With each portion you will have vitamins D, E, iron all the daily requirement for selenium. Serves 2

INGREDIENTS

• 2 leeks, chopped finely
• 50 g mushrooms, chopped
• 75 g tomatoes, chopped
• 1 fat clove of garlic, crushed
• 1 level tsp coarse black pepper
• 1 tbsp olive oil
• Little salt
• Hand full of fresh thyme, chopped
• 150 g cooked haricot beans
• 2 tsp of tomato paste
• 200 ml vegetable stock or hot water
• 2 fillet of ready to eat peppered smoked mackerels
• 100 g feta cheese, crumbled

50 g of RISI ( RISONI ) pasta per person to serve.

METHOD

First add the leeks, mushrooms, tomatoes, garlic in a pan with the olive oil, stir and cook for 5 minutes on medium heat. Meanwhile, cook the pasta in a pan of boiling salted water for approximately 6-7 minutes. Reserve 200 ml pasta water (or vegetable stock) for the sauce. Drain the pasta.

Add thyme, beans, tomato puree and pasta water to the leek and mushroom mixture. Stir and cook for 3 minutes. Turn the heat off, add mackerel fillets, some feta cheese, mix and serve immediately with riso pasta. Sprinkle some thyme and feta just before serving.

COOK'S TIP

• If you cant find risi pasta, any small sized pasta of your choice will be just fine.
• Arpa sehriye ( risi ) pasta is produced from durum wheat semolina also called risoni. Widely available in continental food stores.
• I used haricot beans from my freezer but a can of drained beans will work just the same