Several years ago I made my first batch of donair meat at home….wonderfully spiced little loaves baked in the oven, thinly sliced, topped with tomatoes and onion, wrapped in warm pita bread then generously drizzled with sauce. Super messy to eat but oh, those flavours! If you want to know a bit more about donairs or perhaps haven’t even heard of them, take a wee break and head over to my original post here. There’s also a little more in depth…
Hello there my Galley Peeps. I’m back to my regular weekly routine with one more recipe to add to your Galley Kat Bomb-making series. Very similar to my SPANAKOPITA GRILLED CHEESE but in this form…tangy flavourful filling wrapped in an easy to make dough…it’s more portable. Reducing the size as I did with the BREAKFAST BOMBS you have an on-the-go little hand pie. These are perfect for brunch, boxed lunches, picnics or a little game day appetizer…especially when paired with some…
Taking a break from bomb making this week (last posts here in case you missed them: JOAN’S TACO BOMBS, and BREAKFAST BOMBS ), I dove right into this delicious looking recipe for kibbe sent in by one of my Galley Peeps. A type of meatloaf with Middle Eastern flavours. Wonderfully seasoned, oh so good and relatively simple to throw together. I considered using other ground meat like chicken or turkey, beef or pork, which I’m sure would have been good but…
Have you ever tried using preserved lemons in your cooking? They add such a wonderful extra ‘something’ to a dish but sometimes they can be quite pricey to purchase. I’ve made them myself with success (my recipe here) but they take several weeks to cure properly. Not always practical. Well, I now have a way for you to have them ready in about three hours of sitting time. Make them in the morning. Have them ready to spice up that…
My guy likes pretty much everything I make. He never complains about my frequent dalliance into the vegetarian, vegan world although I know he loves meaty dishes. But when I get an unsolicited comment like ‘this one’s a keeper Kathy’, I sit up and take notice. The flavours in this Mediterranean inspired dish are wonderful, the crispy fried onion the perfect complement and I think we have found a new favourite comfort food. If you are lucky enough to have…
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour” ~Marge Kennedy …and who doesn’t love soup? ….and we are in need of some simple healthy holiday overindulgence relief. This next delicious soul and heart-warming soup is straight out of Soup for Syria. Over 50 renowned chefs have contributed to this wonderful book. Costs for production and distribution have been absorbed so the total…
For your next rainy chilly evening when you are craving something packed full of flavour, something that hugs you like a warm blanket, try this easy stir-up. LAMB with ORZO, OLIVES and FETA 1 lb ground lamb (substitute ground chicken or turkey if lamb isn’t available) 1 small onion, chopped (about 1/2 cup) 3 cloves garlic, chopped cooking oil 1 tsp dried dill 1/2 tsp ground cloves pinch dried chilis sea salt and pepper to taste 2 cups canned diced…
Cooking poultry parts instead of the whole bird just makes so much sense to me. It takes much less time to prepare and cook which means a lot less stress for this Galley Kat. …plus on the boat it would be logistically impossible. According to the Bitten Word a big trend in Thanksgiving turkey this year is towards exotic global flavours so thought I would give our little feast a North African spin. MOROCCAN TURKEY BREAST 2 tsp ground cumin…
What to serve with a Moroccan inspired Thanksgiving meal? am thinking couscous… and cranberries… It’s Thanksgiving after all and I am a bit of a traditionalist… CRANBERRY COUSCOUS 1 cup orange juice 1 cup dried cranberries 1 tbsp olive oil 8 garlic cloves, sliced 2/3 cups chopped onion 2/3 chopped red pepper 2 tsp curry 1 cup water 1 tsp sea salt 1 – 10 oz can chicken broth (preferably low sodium) 2 cups couscous 1/4 cup fresh basil leaves,…
These were the star of tonight’s dinner. The combination of sweet and spicy (but not too spicy), just the perfect amount of zing. MAPLE HARISSA ROASTED CARROTS 2 cloves garlic, grated 1/4 cup olive oil 1/4 cup maple syrup 2 tsp cumin seeds 1 tbsp harissa (I used a bit more – love the zing) sea salt and freshly ground pepper 2 lb carrots (I used rainbow carrots for the colour variety) 1/2 lemon, thinly sliced, seeds removed Whisk…