MEDITERRANEAN CUISINE - TURKISH

Week 3

17 October 2017

Tuesday

            Hello, today i will share to you guys about Mediterranean Cuisine also, but in another region. Turkish Cuisine for today. Mostly, in the Turkish Cuisine they will serve summer vegetables in their daily dishes. So, meaning summer vegetables is like Eggplant, Tomatoes and Cucumber. For today menu in our restaurant i will list it below. So take your time to check it out. Maybe you interested in trying to make it or adjust them to its perfection. 

RECIPE:

APPETIZER

Smoked Turkey Canapes:

• Smoked Turkey Breast - 3/4 lb
• Mini Cucumber - 6 nos
• Cherry Tomatoes - 22 nos
• Mayonnaise - 1 1/2 cup
• Bread - 2 loaves

INSTRUCTIONS:

1. Wash and slice tomatoes and cucumbers. Place bread on the serving plate. Spread one teaspoon of mayonnaise on each slice of bread.
2. Place a piece of folded smoked turkey on top of the mayonnaise.

SOUP

Turkish-Style of Tomato Soup with Pita Bread:

Tomato Soup:

• Tomato - 1 kg
• Mirepoix (Celery 25% - 1/2 cup, Carrot 25% - 1/2 cup, Onion 50 % - 2 cup)
• Roux ( Flour - 2 tbsp, Butter - 2 tbsp)
• Bayleaf - 3 nos 
• Oregano - 2 tsp
• Thyme - 2 stalks 
• Mozarella - garnishing. 
• Whole Milk - 100 ml
• Salt

Pita Bread:

• Dried Yeast - 2 packet 
• Warm water - 2 cups
• All-purpose flour - 2 cups
• Olive oil - 2 tsp
• Salt - to taste 

INSTRUCTIONS:

Tomato Soup:

1. Slice the tomatoes and chop the parsley into very small pieces. Combine with the oregano, sugar, ¹⁄₂ tablespoon (7.4 ml) pepper and the bay leaf.
2. Chop the Mirepoix into small pieces and sauté on medium high heat with butter in a pan until they are brown/yellow. If you find that your butter is burning you may add a bit of oil (canola or olive- not extra virgin olive oil however) to raise the smoke point of the fats.
3. Add all the ingredients of step one to the fried onion.
4. Mix thoroughly and fry for approximately fifteen minutes on half heat, until tomatoes are soft.
5. While you wait for the tomatoes to soften, heat up three cups of chicken broth/stock.
6. When the tomato mixture is soft, add the chicken broth/stock and stir well.
7. Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.
8. Take the pan off the heat, discard the bay leaf, and use an immersion blender to puree the soup until there are no chunks of tomato left.
9. Melt a tablespoon of butter in a big pan.
10. Add teaspoon of flour and stir it well to make a roux - this will melt in the soup and thicken it. For optimal results cook the roux until it reaches a medium golden brown color. The more you cook a roux, the less thickening power it will have. It will also give it a stronger, almost nutty taste.
11. Slowly pour the soup into the pan with the butter and flour.
12. Add the whipping cream. Last add salt to taste.
13. Heat the soup on the stove. Sprinkle mozarella cheese on top before serving. 

Pita Bread:

1. Put yeast in 1/4 cup of warm water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a bowl.
2. Form a well in the center; pour in yeast mixture and remaining warm water.Knead it and add the flour slowly until it's elastic - about 10-15 minutes but it really depends on how fast you go.
3. Put the mixture into a slightly oiled bowl and pour a teaspoon or so of oil onto the dough. Smear it all around the dough until it is no longer sticky. Put a damp cloth over it and set it in a warm place for about an hour and a half. Dough should be doubled in bulk.
4. Knead for a few minutes then divide into balls about 2 ¹⁄₂ inches (6.4 cm) in diameter.
5. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches (17.8 cm) in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. This seems like forever, but this is really only if you have time and want the taste (the second rise will improve the flavor).
6. Turn your grill on high and put some cooking spray on it. Then, oil the pita as little as possible. Wait for the grill to heat and put the pita on it.
7. Cook for about a minute or two. Take a peek and if it looks like it has the marks that you always wanted on your steak then time to flip. Again, you're looking for those marks. When both sides are nicely browned, the pita should be done.

MAIN COURSE

Spiced Prawn and Grilled Squid with Avocado Guacamole, and Saute Spinach With Corn Pilaf & Dill serve with Salmoriglio Sauce:

Spiced Prawn: Marination

• Cayenne pepper - 1 tsp
• Chili flakes - 1 tsp 
• Garlic - 3 cloves
• Olive oil - 3 tbsp
• Mix Herbs - 1 tsp
• Salt & pepper - to taste 
• Lemon juice/Zest
• Shrimp - 1 1/2 lbs.(raw, shelled)

Grilled Squid: 

• Squid - 1 pound
• Extra Virgin Olive oil - 1 tbsp
• Fresh Lemon juice - 1 tbsp
• Salt - 1/4 tsp
• Ground Black Pepper - 1/8 tsp
• Fresh Parley - 1 tbsp(chopped)

Avocado guacamole:

• Avocado - 3 nos(small dice)
• Onion - 3 nos(small dice)
• Red capsicum - 3 nos(small dice)
• Tomato - 3 nos(small dice)
• Olive oil - 3 tbsp
• Fresh Parsley - 3 stalks(Chopped)
• Salt & pepper - to taste

Sauteed Spinach:

• Spinach - 1 bunch
• Olive oil - 3 tbsp
• Garlic - 3 cloves
• Salt & pepper - to taste

Corn Pilaf:

• Rice - 1 kg
• Corn - 2 cup
• Dill - 1 tbsp
• Butter - 2 tbsp
• Garlic - 3 nos(crushed)
• Onion - 1 nos(chopped)

Salmonriglion Sauce:

• Thyme - 2 tbsp
• Fresh Lemon Juice - 1/2 tbsp
• Dijon mustard - 1 tsp
• Salt - to taste
• Butter - 2 tbsp
• olive oil - 3 tbsp

INSTRUCTIONS:

Spiced Prawn:

1. Peel the prawns, leaving the tails intact, and devein.
2. In a medium size bowl, add the marination ingredients. 
3. Add in the prawn and marinate for 15 - 20 minutes. 
4. Using a bamboo stick, stick the prawn and arrange it nicely on a baking tray. 
5. Baked in the oven 150 degrees for 15 minutes. 
6. After baked, pull out the stick before serving. 

Grilled Squid:

1. Clean the squid. Remove the head of the squid, discard the innards and pull out the "spine". The "spine" in a squid is a translucent stick-like structure. Peel off the purple skin, leaving a clean white body. Remove the tentacles, but don't discard them. Wash each squid thoroughly and pat them dry with paper towels.
2. Make the marinade. In a deep-sided dish, combine the lemon zest, Dill, Thyme, Parsley, salt and pepper, garlic and olive oil. Mix well.
3. Marinate the squid. Put the squid into the marinade and stir well. Cover tightly with cling film and place in the fridge to marinate for a minimum of 30 minutes.
4. Heat the grill pan over a high temperature until very hot.
5. Grill the squid. Remove the squid from the marinade and grill both sides for a maximum of 2 minutes.

Avocado Guacamole:

1. Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
   
2. Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness
4. Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
   

Saute Spinach:

1. Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat

Corn Pilaf:

1. In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
2. Heat oil in medium nonstick saucepan over high heat until hot. Add rice and dill; cook and stir 2 minutes.
3. Add corn, chiles, salt, onion and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.

Salmoriglio Sauce:

1. Combine all ingredients, stirring well with a whisk.

DESSERT

Pumpkin Pudding:

• Milk - 2 cups 
• Flour - 2 tbsp
• Cornstarch - 2 tbsp
• Sugar - 1 cup
• Vanilla essence - 1 tsp
• Butter - 1 tbsp
• Pumpkin puree - 1 cup
• Egg - 2 nos

INSTRUCTIONS:

1. Whisk together egg and milk in a bowl. Set aside.
2. Whisk together sugar and cornstarch in a medium pan over medium heat.
3. Slowly add milk egg mixture to pan, stirring constantly.
4. Bring to a boil and cook for 1 minute, stirring constantly.
5. Remove from heat.
6. Combine remaining ingredients in a bowl and mix well.
7. Gradually add pumpkin mixture to pan, whisking constantly until blended.
8. Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
9. Remove from heat, transfer to serving dishes and refrigerate to chill.
10. Serve with a dollop of whipped cream or whipped topping.