Category Archives: Vegetable Recipes

SPICY FALAFEL

SPICY FALAFEL

YOU WILL NEED

  • 4 tbsp sunflower or vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic clove, crushed
  • 800g can chickpea, washed and drained
  • 2 tsp Egyptian Gold Seasoning
  • 2 tsp Serengeti Seasoning
  • handful parsley, chopped
  • 2 egg, beaten

 

TO MAKE

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley, with salt & pepper to taste. Add the egg, then squish the mixture together with your hands.

 

Mould the mix into 12 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

 

 

serengeti Egyptian Gold

SPICY PAKORA

SPICY PAKORA

YOU WILL NEED

100g gram flour, sieved

½ packet Serengeti Seasoning

½ packet Egyptian Gold Seasoning

1 medium onion

3 medium potatoes

1 tsp of salt

1 tbsp ginger, grated (optional)

Handful of coriander, chopped

Water

Oil for deep frying 

TO MAKE

Heat up the oil in a large pot or wok to a medium heat.

Slice the onion lengthways very thinly and place in a bowl.

Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower – chop into very small pieces.

Sprinkle all the seasonings and freshly chopped coriander and ginger into the bowl and then sieve in the gram flour – mix together using your hands. 

Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.

Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop spoonfuls of the mixture into the oil and fry until golden brown.

Using a slotted spoon move the pakora around, be careful not to overcrowd the pot or wok.

Once golden brown and crisp remove from the oil and set on some kitchen paper.

serengeti Egyptian Gold

ROASTED BEETROOT SALAD

ROASTED BEETROOT SALAD

YOU WILL NEED

  • 12 baby beetroots, trimmed and scrubbed
  • 2 tbsp olive oil
  • 4 fresh thyme sprigs
  • 1 tsp BRITISH ROAST GOURMET SEASONING
  • 4 fresh figs and cut into quarters
  • 1 small red onion, sliced
  • 70g Walnut halves
  • 50g baby salad leaf mix
  • 125g feta cheese, cut into small pieces
  • salt and freshly ground black pepper

TO MAKE

Preheat the oven to 200C/180C Fan/Gas 6.

Place the beetroot on some kitchen foil. Drizzle with the oil sprinkle over with BRITISH ROAST GOURMET SEASONING and add the thyme then seal up the foil as a parcel and place on a baking tray. Roast for 30 minutes, or until tender. Remove the beetroot from the oven. Leave the to cool slightly then put on clean rubber gloves and rub the beetroot skins off.

 

Cut beetroot into quarters and sprinkle over with a little more British Roast toss in a bowl with a little olive oil and vinegar add onions and leaf mix roughly mix.

 

Place into bowls or plates and scatter over walnuts, feta and arrange figs ontop.

 

british roast

POPCORN CAULIFLOWER

POPCORN CAULIFLOWER

YOU WILL NEED

  • 1 cauliflower, trimmed and cut into bite-sized pieces
  • 1 free-range egg
  • 2 tbsp milk
  • 100g/3½oz fresh breadcrumbs
  • 25g/1oz Parmesan, or alternative vegetarian hard cheese, finely grated
  • 15g EGYPTIAN GOLD GOURMET SEASONING
  • salt and freshly ground black pepper

 

TO MAKE

Cook the cauliflower in a pan of salted boiling water for 2 minutes, or until only just tender.

Drain the cauliflower and tip it onto a tray lined with kitchen paper. Leave it to steam dry for 20 minutes.

Meanwhile, preheat the oven to 200C/180C Fan/Gas 4.  Or Heat oil in a fryer or large pot to 180C.

In a bowl, whisk together the egg and milk. In another large bowl combine the breadcrumbs, Parmesan, EGYPTIAN GOLD GOURMET SEASONING and season well with salt and pepper.

Tip the cauliflower into the egg and milk mixture and mix well, making sure the egg gets into all the creases and crevices of each cauliflower piece. Tip the cauliflower into the breadcrumbs and toss to coat.

Arrange the cauliflower on a baking tray in a single layer and bake on the middle shelf of the oven for 20 minutes, or until starting to turn crisp and golden-brown. Using a fish slice turn the cauliflower pieces over and cook for a further 10 minutes, or until crisp all over.

 

If frying fry until golden brown and crispy

 

Serve while still warm with your favourite sauce or dip.

egyptian gold

MIDDLE EASTERN OVEN ROASTED CAULIFLOWER SALAD

MIDDLE EASTERN OVEN ROASTED CAULIFLOWER SALAD

YOU WILL NEED

CAULIFLOWER

  • 1  Cauliflower (large) separated into florets and leaves reserved
  • 2 tbsp Extra Virgin Olive Oil plus extra for frying
  • 15g pack EGYPTIAN GOLD GOURMET SEASONING ½ tsp reserved
  • 1 Red Onion thinly sliced
  • 1 Garlic clove thinly sliced
  • 1  Red Chili finely chopped
  • 60g Dried Cranberries
  • 1 bunch Flat Leaf Parsley roughly chopped
  • 4 tbsp Golden Raisins
  • 6  Dates pitted and chopped
  • 1 bunch Mint (small) roughly chopped plus some reserved
  • 30g Pine Nuts toasted

OPTIONAL

  • 50g Walnuts roughly chopped
  • 50g Pomegranate seeds

DRESSING

  • 2 tbsp Tahini
  • 4 tbsp Natural Yoghurt
  • ½ tsp EGYPTIAN GOLD GOURMET SEASONING
  • ½ Lemon juiced

TO MAKE

Preheat your oven to 190°C.

Toss together the cauliflower florets and leaves, oil, EGYPTIAN GOLD GOURMET SEASONING. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.

Meanwhile, heat a frying pan over medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.

Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts, and pomegranate seeds. Stir in the fried onion and garlic.

Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well.

Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts, and a final scattering of mint, if you like.

egyptian gold