Sample Project From Feasts

About this project
Published

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

Posted By

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

MAKES 10

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

    Drizzle a little olive oil into a frying pan set over a medium-high
    heat. When the oil is hot, add the onion and cook for a few
    minutes, until softened and starting to colour around the edges.
    Add the garlic and cook for about 1 minute, or until the onion
    and garlic begin to colour and are cooked through. Stir in the
    peas, curry powder, pepper, butter and a generous amount
    of salt (as peas are very sweet and need to be seasoned well).
    Cook for about 5 minutes, mashing the peas roughly as you stir,
    until they are cooked through. Remove the pan from the heat
    and leave to cool.

  • Step 2

    Preheat the oven to 200ÆC (180ÆC fan), Gas Mark 6. Line a large
    baking tray with baking paper.

  • Step 3

    Place the sheet of puff pastry on a clean work surface with
    its paper lining underneath it. Divide the sheet into 10 equal
    rectangles. Divide the cooled pea mixture into 10 sausageshaped
    portions. Press 1 portion on to each rectangle of pastry.
    Gather the 2 ends of the pastry rectangle and fold them over
    the ends of the sausage, then roll up the filling in the pastry and
    pinch the pastry to seal in the filling. Seal any gaps in the pastry
    by carefully pinching them shut. Place the roll on the prepared
    baking tray with the sealed side facing downwards. Repeat with
    the remaining pastry rectangles and portions of filling. Brush
    the rolls with egg wash and bake for about 25 minutes, or until
    crisp and golden. Serve immediately. These rolls are also great
    served at room temperature

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