Sample Project From Feasts

About this project
Published

Time
Time:0h45
Difficulty
Nice 'n' Simple
Crafts
Cooking

Posted By

Unknown Location
2012
Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate
Pea Pastizzi
1940's Look
Ragda Pat Tice
Feasts

SERVES 2 – 4

Extract from

Feasts by Sabrina Ghayour

Published by Mitchell Beazley

In Feasts, the highly-anticipated follow-up to the best-selling Persiana: Recipes from the Middle East and Beyond (2014) and Sirocco: Fabulous Flavors from the East (2016), award-winning chef Sabrina Ghayour presents a delicious array of authentic Middle Eastern dishes inspired by the celebratory feasts of her childhood in Iran but tailored to how we live and cook today. This beautifully photographed book features recipes accessible to home cooks everywhere. Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook. Chapters and a sampling of recipes:  Breakfast & Brunch: Goat cheese & filo pies, Cheddar & feta frittata with peppers, herbs & pul biber, Apple, cinnamon & raisin loaf with nigella honey butter Weekend Feasts: Pan-fried lamb steaks preserved lemon, cilantro & garlic, Pear & thyme tart, Mint tea mojito  Quick-Fix Feasts: Spicy halloumi salad with tomatoes & fried bread, Harissa skirt steak sandwiches Roasted apricots with ricotta, honey & pistachio crunch, Raspberry, cardamom & vanilla yogurt fool  Vegetarian Feasts: Carrot, orange, ginger & walnut dip, Roasted Portobello mushrooms with pine nuts & halloumi, Garlic, fenugreek & cumin flatbreads Summer Feasts: Butterflied leg of lamb with pomegranate salsa, Pomegranate, cucumber & pistachio yogurt, Peach, feta & mint salad Lighter Feasts: Yogurt & harissa marinated chicken, Smoked salmon with capers, olives & preserved lemons, Eggplant rolls with goat cheese, herbs & walnuts Special Occasions: Jumbo prawns with tomato, dill & fenugreek, Beer roasted pork shoulder with plum sauce, Saffron roast potatoes, Charred cauliflower steaks with tahini, harissa honey sauce & preserved lemons, Cherry, dark chocolate & mint parfait Comfort Food: Black garlic, tapenade, & feta rolls, Lamb kofta roll, Harissa-infused leg of lamb with fenugreek & lime, Freekeh, tomato & chickpea pilaf 

© 2018 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Feasts by Sabrina Ghayour. Published by Mitchell Beazley. £20.00. (www.octopusbooks.co.uk) Photography by Kris Kirkham.


Recipe

  • Step 1

    To segment the orange, use a small, sharp knife to cut away the
    top and bottom of the fruit. Rest the orange on the cut surface,
    then slice away strips of peel and pith to expose the flesh all
    around the orange. When peeled, slice out segments of orange
    and discard the leftover skin.

  • Step 2

    You can use 1 of 2 methods to burn the orange segments: either
    using a cook’s blowtorch – blacken the slices on both sides or,
    alternatively, heat a frying pan on the highest heat available until
    hot, brush a little oil on to the orange segments on both sides
    and place them in the pan. Leave them to cook for 1 minute on
    each side, or until starting to blacken.

  • Step 3

    Place the ball of burrata in the centre of a serving plate and
    either leave it whole or (if you’re like me) pull it apart into rough
    quarters (roughly scoring the top makes this easier to do).
    Arrange the burnt orange segments on the plate and scatter
    over the pomegranate seeds, pistachios, nigella seeds and
    sumac. Drizzle generously with olive oil, season with salt and
    pepper, scatter over the torn mint leaves and serve.

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