Some recipes from the tapas feast

Sweet and salty nuts

  • 500 g unsalted mixed nuts (I used walnuts, almonds and cashews)
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • pinch ground cloves
  • 1/2 tsp curry powder
  • 1tsp freshly ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper

Preheat over to 180°. Spread the nuts on a large baking tray and bake for 5-10 minutes, until they are crisp and slightly coloured. Remove and allow to cool.

Combine the sugar, spices, salt and pepper and mix well.

Heat a large non-stick frying pan over medium heat and add nuts. Sprinkle spice mixture over nuts and stir for 5 minutes, or until nuts turn golden. The sugar will melt and coat nuts. Gently shake frying pan to ensure even cooking. If nuts stick together, separate with a wooden spoon. When nuts are cooked, remove from heat and spread them on a lightly oiled baking tray to cool.

The nuts will keep for a few weeks in a tightly sealed jar. (Though not if Paul finds them.)

[From The Little Tapas Book, Murdoch Books]


Lamb and filo cigars

  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 235 g lean minced lamb
  • 2 garlic cloves, crushed
  • 2 tsp freshly ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • pinch cinnamon
  • pinch saffron threads, soaked in a little warm water
  • 2 tbs coriander, chopped
  • 2 tbs Italian parsley
  • 1 egg
  • 8-12 sheets filo pastry
  • 90 g butter, melted
  • 1 tbs sesame seeds

Heat the oil in a large frying pan, add the ions and cook over low heat for 5 minutes, or until the ion ion is soft. Increase the heat, add the lamb and garlic and cook for 5 minutes, breaking up any lumps with the back of a wooden spoon. Add the spices, coriander and parsley. Season to taste and then cook for 1 minutes, stirring to combine.

Transfer the lamb mixture to a sieve and drain to remove the fat. Put the mixture in a bowl and allow to cool slightly. Mix in the egg.

Count out 8 sheets of film pastry. Stack on a cutting surface with longer side in front of you. Measure and mark pastry into three equal strips and cut through the stack with a sharp knife to give strips 12-14cm wide and 30cm long. Stack strips in the folds of a dry cloth.

Place a strip of film on the work surface with the narrow end towards you and brush with melted butter. Top with another stip. Place 1 tbs of the filling 1cm in from the base and sides of the strip. Fold the end of the film over the filling, fold in the sides and roll to the end of the strip. Place on a greased baking tray, seam side down. Repeat with the remaining ingredients. Brush the rolls with melted butter and sprinkle with sesame seeds.

Preheat the over to 180°. It is best to do this after the rolls are completed so that the kitchen remains cool during shaping. Bake the briouats for 15 minutes, or until lightly golden. Serve hot.

[From The Little Tapas Book, Murdoch Books]

Potatoes with allioli (garlic mayonnaise)

  • 750 g potatoes, cut into 4cm cubes
  • 1/4 cup olive oil
  • Allioli:
  • 2 egg yolks
  • 4 garlic cloves, crushed
  • 1/4 cup lemon juice
  • 1 cup mild olive oil

To make allioli, put egg yolks, garlic and half the lemon nice in a bowl. Using a balloon which, whisk until well combined. While you continuously whisk, gradually add the oil in a slow stream until a thick mayonnaise forms. It if becomes too thick, add remaining lemon nice and continue adding the rest of the oil. Season well.

Preheat oven to 200°. Season the potato cubes and toss in olive oil and put on a baking tray in the over for 45 minutes, or until golden.

Serve hot with allioli.

Allioli will keep in the refrigerator for 2-3 days.

[From The Little Tapas Book, Murdoch Books]

Thai Dinner Party Recipes

Hors d’oevres. Corn Fritters

NB, the Thais, whilst they are champion ‘snackers’ don’t have ‘starters’ in their meals. Thus, these will be ‘outside’ the meal, to ‘thai’d us over’ as we prepare the meal.


Tom Yum Goong (Hot and Sour Soup with Prawns)

  • 4 tbsps Red Curry Paste (courtesy of Chris W)
  • 500g prawns – washed, peeled and deveined
  • 4 cups chicken stock or water
  • 4 stems lemongrass
  • 10 kaffir lime leaves – torn into small pieces
  • 6 shallots – sliced
  • 3 tomatoes, each cut into eight pieces
  • 10 thin slices of galangal
  • 300 g straw mushrooms – halved
  • 6 hot chillies, cut lengthwise
  • 8 tbsp fish sauce
  • 2 tsp white vinegar
  • 6 tbsp lime juice
  • 2 tbsp coriander leaves, chopped

Heat the stock with the curry paste until boiling. Add the lemongrass, galangal, shallots, prawns and mushrooms. Season to taste with lime juice, fish sauce and chillies. Add kaffir lime leaves and coriander. Remove from heat and serve hot.


Tom Kha Gai (Chicken and Coconut Soup)

  • 4 cups chicken stock or water
  • 600g chicken fillet, sliced
  • 10 thin galangal slices
  • 4 cups coconut milk
  • 2 stems lemongrass
  • 6 hot chillies
  • 4 tbsp tamarind water
  • 8 kaffir lime leaves
  • 200g straw mushrooms, halved
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • coriander leaves

Heat the stock and once boiling, add the galangal, lemongrass, kaffir lime leaves, chicken and fish sauce. Simmer over low heat until the chicken is cooked then add the coconut milk and return to the boil. Immediately remove from the heat and season with fish sauce, lime juice and chillies. Garnish with coriander leaves. Can be eaten with boiled rice.


Geng Panang Moo (Penang Curry of Pork)

  • 800g pork, cubed into bite sized pieces
  • 400g pumpkin or sweet potato, cubed
  • 4 tbsp red curry paste
  • 4 tbsp ground roasted peanuts
  • 1 cup coconut milk
  • 4 tbsp coconut cream
  • 4 tbsp fish sauce
  • 4 tbsp tamarind water
  • 1 tbsp palm sugar
  • 5-6 kaffir lime leaves
  • chillies, for garnish
  • 1 tbsp peanut or vegetable oil

Heat a pan and stir fry the curry paste in the oil until it is fragrant and begins to separate out(around 4-5 mins). Add the coconut cream, peanuts and continue cooking. Add palm sugar, fish sauce and tamarind and check for seasoning. Now add the pork and stir. Add lime leaves, reduce heat, cover and simmer for half an hour or so. Add coconut cream and stir. Garnish with chillies to serve.


Geng Dteng (Red Curry Paste)

  • 2 tbsp galangal, peeled and chopped
  • 4 tbsp lemongrass, chopped
  • 3-4 kaffir lime leaves, torn
  • 2 tbsp coriander root, chopped
  • 6 tbsp shallots, peeled & chopped
  • 4 tbsp garlic, peeled & chopped
  • 2 tsp salt
  • 1 tsp shrimp paste
  • 10 small red (birdseye) chillies
  • 1tsp each white pepper, cumin seeds & coriander seeds, roasted & ground
  • 3-4 cardomom pods, roasted & ground
  • 1 tbsp sweet paprika (optional)

Roast the spices in a dry pan to release their flavour and grind in a pestle and mortar. Add other ingredients and grind to a smooth paste (or use a blender, adding a little water). Crushing and chopping all the ingredients prior to adding them to the grinder will make grinding easier and release their flavours.

Place paste in a bowl, cover and use as required.


Geng Dteng Neua (Red Curry of Beef)

  • 4 tbsp Red Curry Paste
  • 800g beef fillet, sliced
  • 4 cups coconut milk
  • 2 kaffir lime leaves
  • 200 g green beans, topped and tailed and cut into 2inch lengths
  • 4 stems sweet basil leaves
  • 5-6 red chillies, cut into strips
  • 3-4 tbsp fish sauce
  • 2 tsp palm sugar
  • 1 tbsp oil

Fry curry paste in oil until fragrant (3-4 mins). Reduce the heat and add the meat, stirring thoroughly to coat with the paste. Add coconut milk, beans, sugar, fish sauce and taste for seasoning. Cover and simmer gently for half an hour or so. Add basil leaves just before serving.


Phad Ka-Pao Kai (Fried Spicy Chicken with Basil Leaves)

  • 800g chicken breasts, thinly sliced
  • bunch of basil leaves
  • 200 g green beans, chopped
  • 4 large red chillies, chopped
  • 3 tbsp fish sauce
  • 2 tsbp palm sugar
  • 4 tbsp oil

Add the oil to a hot wok and add the chicken meat and fry for 2-3 mins, stirring constantly. Add half the chillies. Stir then add the fish sauce and beans, stirring until cooked. Add basil leaves just prior to serving and garnish with the remaining chillies.


Som Tam

  • 3 cups shredded green papaya (grated carrot is a reasonable substitute)
  • 10 cloves garlic, peeled and crushed
  • 5 red chillies
  • 6 tbsp fish sauce
  • 4 tbsp lime juice
  • 2 tbsp tamarind water or puree
  • 4 tbsp roasted peanuts
  • 3 tomatoes, sliced
  • 100g green beans, sliced
  • Dried shrimps
  • Lime wedges

Crush garlic and chilli in mortar and mix thoroughly. Add tamarind, fish sauce and sugar and mix again. Add lime juice. Place papaya in a bowl, add tomato slices and dressing, mix together. Garnish with roasted peanuts, lime wedges and dried shrimps.


Stir Fried Vegetables with Oyster Sauce

  • Large bunch leafy green vegetable (bok choy, pak choy, choy sum etc)
  • 1 large onion or several shallots, sliced
  • 3 cloves chopped garlic
  • 1 large red chilli, seeds removed, chopped
  • 2 tbsp palm sugar
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp oil

Heat a wok until smoking. Add oil, vegetables and other ingredients, stirfry until cooked – about 2 minutes. Serve immediately.


Phad Thai (Fried Noodles)

  • 500g narrow rice noodles
  • 2 cups bean sprouts
  • 2 tbsp garlic, chopped
  • 2 tbsp shallots, sliced
  • 2 tbsp dried shrimps (optional)
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp oil
  • 1 cup firm tofu, cubed
  • 2 tbsp crushed roasted peanuts
  • ½ cup chives, chopped
  • 4 lime wedges
  • 3 tbsp tamarind water or puree
  • 1 tbsp dried chillies (optional)
  • 2 eggs

Soak noodles in warm water about 20 minutes. Heat oil in a wok and fry garlic and shallots until golden, then add tofu, fish sauce, soy sauces, sugar, tamarind and dried chillies. Add noodles and stir until cooked. Add peanuts, bean sprouts and chives. Mix thoroughly and move to side of wok. Add a little more oil to wok and break eggs into pan, scrambling gently. Return noodles and mix. Remove from heat and garnish with lime and dried shrimp.



I propose to let Irene and Kevin research and select their own dessert recipe. Thai Food by David Thompson has many intriguing and tempting options, and I’m happy to lend it if necessary. But I’m sure they will come up with something fascinating and amaze us all.

Of course, fresh fruit is also and excellent conclusion to the meal (this is what I usually choose in Thailand).


Serving the meal

All main dishes (including soups) can be served at once, with rice. Alternatively, we could start with the soups and move onto the mains, if people prefer. I’ll bring my rice cooker.

Beer is a good accompaniment to the meal for those who like it. Wine is also fine, but don’t waste anything with too subtle a palate with such spicy fare. Fruity wine styles work well.

Green tea is a refreshing conclusion to the meal.


Order of preparation

  1. Red Curry Paste (Chris W)
  2. Red Curry Beef (Chris W)
  3. Panang Curry Pork (John)
  4. Tom Kha Gai (Di and Sam)
  5. Som Tam (Chris T)
  6. Tom Yum Goong (Di and Sam)
  7. Phad Ka-Pao Kai (James)
  8. Phad Thai (Julie)
  9. Stir Fried Veg (Chris T)

Steamboat Recipes

Kylie Kwong’s Steamboat

A traditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmering stock, is a brilliant example of the art of interaction, of sharing and socialising. Imagine your friends sitting around a ferociously steaming wok: their eyes will be treated to a vista of the freshest, most colourful food; their noses will be tantalised by the aromas of the most fragrant herbs; and their tastebuds will be rapt with the variety of tastes and textures.

Because the meat is only lightly cooked, it is definitely preferable to use organic meats for a steamboat ̵ the flavour will be so much better. Suitable fish include blue eye, snapper, halibut and sea bass. Salted radish and pickled mustard greens, which you’ll need for the dipping sauces, are available at Asian supermarkets, as are salted duck eggs.

Serves: as a main meal for 6
Serve with: steamed rice. Also: Sichuan pepper and salt; braised dried Chinese mushrooms; and Sichuan pepper and salt


  • 700 g (1 lb 6 oz) small whole squid
  • 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
  • 400 g (13 oz) white fish fillets, finely sliced on the diagonal
  • 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

  • 2 large red chillies, halved lengthways, deseeded and roughly sliced
  • 1 teaspoon sea salt
  • 11/2 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons ginger julienne
  • 1 tablespoon lime juice

Garlic and ginger paste

  • 10 garlic cloves, crushed
  • 1/2 cup roughly chopped ginger
  • 1 teaspoon sea salt

 Pork marinade

  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Chinese black vinegar
  • dash of sesame oil

Chicken marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon light soy sauce
  • dash of sesame oil

Beef marinade

  • 2 tablespoons Chinese BBQ sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Sichuan pepper and salt
  • dash of sesame oil

Fish marinade

  • 2 tablespoons finely sliced coriander stalks and roots
  • 1 tablespoon peanut oil
  • 2 teaspoons sea salt
  • 1 teaspoon white sugar

Prawn marinade

  • 1 tablespoon finely diced lemongrass
  • 1/4 cup finely sliced spring onions (scallions)
  • 1 1/2 tablespoons ginger julienne
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon sea salt
  • dash of sesame oil
  • 1 fresh bamboo shoot — about 750 g (11/2 lb)
  • 18 live mussels — about 350 g (11 oz) in total
  • 12 live sea scallops
  • 1 bunch choy sum
  • 1 bunch green asparagus
  • 1 Chinese white cabbage
  • 2 cups bean sprouts
  • 1/3 bunch mint
  • 1/3 bunch sweet Thai basil
  • 1/3 bunch coriander
  • 1/3 bunch Vietnamese mint
  • 300 g (10 oz) fresh Hokkien noodles
  • 2 salted duck eggs
  • 3/4 cup fresh black cloud ear fungus
  • 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
  • 6 braised dried Chinese mushrooms


  • 3 litres (3 quarts) water
  • 4 spring onions (scallions), trimmed and cut in half crossways
  • 10 garlic cloves, crushed
  • 20 slices ginger
  • 60 g (2 oz) galangal, peeled and sliced
  • 3 lemongrass stalks, bruised
  • 2 tablespoons sea salt

Dipping sauces

  • combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
  • combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
  • combine equal quantities of finely sliced salted radish and pickled mustard greens
  • combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil


  • light soy sauce
  • fish sauce
  • Chinese mixed pickles
  • finely sliced large red chillies
  • lemon wedges
  • Sichuan pepper and salt


Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entrails. Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.

Cut the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the inside surface. Cut scored squid into 5 x 2.5 cm (2 x 1 in) pieces and place in a bowl.

For the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce, ginger and lime juice. Add marinade to the squid in the bowl.

Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef.

Add the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours.

To prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the base. Cut into 5 mm (1/4 in) wide strips, add to a pan of cold salted water and then boil rapidly for at least 10 minutes. Drain and refresh under cold water. Repeat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. (Any leftover bamboo can be placed in cold water and stored in the refrigerator for up to 3 days — it makes a delicious addition to stir-fries and braises.)

Scrub, debeard, rinse and drain the mussels; set aside.

Clean the scallops, leaving them attached to their shells.

Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Wash the asparagus and snap off the woody ends, then peel the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs thoroughly; drain well. Pick sprigs from the herbs.

Blanch Hokkien noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

Bring a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.

Arrange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok — about 35 cm (14 in) in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside.

Finally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

When everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Towards the end of the meal — generally a long and raucous affair — the noodles are added to the rich, full-flavoured stock and slurped.


Balinese Feast Recipes

Balinese Spice Paste Mix – ‘Base Gede’

  • 25 shallots or 2 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 7 large red chilies, seeded and chopped
  • 5 cm (2 in) galangal peeled & chopped
  • 5 cm (2 in) kencur root peeled & chopped (sometimes called lesser galangal or cekuk in Balinese – substitute dried sliced or powdered kencur, or omit altogether)
  • 5 cm Ginger, peeled & chopped
  • 10 cm (4 in) fresh turmeric, peeled and chopped or 2 tblspns powdered turmeric
  • 1 tablespoon coriander seeds
  • 6 candlenuts, or substitute 3 tblspns ground almonds
  • 2 teaspoons dried shrimp paste
  • 1/2 teaspoon black peppercorns
  • 1 pinch freshly grated nutmeg (or powdered nutmeg)
  • 3 cloves
  • 4 tablespoons vegetable oil


Pound in a mortar and pestle or use a blender, all the above ingredients except the oil

Heat the oil in a wok or heavy pan, add the blended spice mix and cook over a high heat, stirring frequently, for 5 minutes, until the mix turns golden. Cool before using.


Sayur Urab (Mixed Vegetable with Grated Coconut)

Sayur Urab is a vegetable dish that is usually made with a green vegetable and grated coconut. In this dish, long green beans, spinach and beansprouts may be used.

  • 500g long green beans (and/or spinach and/or beansprouts and/or carrots, or substitute any soft vegetable)
  • 1 cup grated coconut (just bring a fresh coconut and we’ll grate it with my Balinese coconut grater – dried coconut DOES NOT WORK.
  • 2 long red chilies
  • 3 hot green chilies
  • 10 shallots
  • 1 clove garlic
  • 1 tsp shrimp paste
  • 1 tsp salt

Finely chop the chilies, shallots and garlic.

Cook green beans in boiling water for four minutes (start with carrots, if using). Drain beans and chop. Fry the shallots until half cooked, add the chilies, garlic and shrimp paste and continue frying until fragrant.

In a bowl mix together the vegetables, grated coconut and spice mix. Serve.


Tuna Sambal Matah

In this recipe, fish is fried and topped with a spicy sambal. The recipe can be made with tuna or any meaty fish. The Balinese usually use a fish they call pindang.

  • Tuna in small steaks
  • 3 hot chilies
  • 15 shallots
  • 2 blades of lemongrass
  • 1 5cm piece ginger
  • 1 tsp salt
  • ½ tsp white pepper
  • 3 tablespoons oil
  • ½ a lime

Chop chillies, shallots, lemongrass and ginger into small pieces

Fry tuna steaks for about five minutes. Remove from heat and cut the tuna into bite-sized chunks. Place into a dish.

In a bowl, mix together the chillies, shallots, lemongrass, ginger, salt, pepper and oil. Add the lime and squeeze mixture with hands to blend the flavours.

To serve, spread the sambal over the tuna.


Tempe Manis (Sweet Fried Tempe)

  • One block (about 500g) firm tempe
  • 1 cup raw peanuts
  • 2 cups small dried fish (ikan bilis)
  • 2 tablespoons dark brown sugar (or palm sugar)
  • 3 cloves garlic
  • 2 red chillies
  • ½ tsp salt
  • ½ tsp pepper
  • Oil for frying

Cut raw tempe into fine strips, approx 3-4 mm wide and 3-4 cm long (ie, a bit like thick matchsticks)

Fry tempe in small batches until it just starts to turn brown, then set aside. Fry peanuts, set aside. Fry dried fish, set aside. Fry chopped garlic and chillies. Mix in salt and pepper. Add tempe, peanuts and fish. Mix in sugar, stir completely and remove from heat. Serve.


Opur Ayam (Chicken Curry)

  • 1 portion of spice mix (see above)
  • 1 large chicken, in small pieces
  • 1 tsp salt
  • 3 tblspns oil
  • 2 blades of lemongrass
  • 2-3 large carrots
  • 3-4 large potatoes
  • 2 cups coconut milk (or a tin)

Add salt and oil to spice mix, coat chicken with spice mix, place in a large pot and add enough water to cover. Gently cook, covered, for thirty minutes. Chop the lemongrass, peel and cut vegetables into large pieces and add all to pot with coconut milk. Continue cooking for about 20 minutes.


Sate Lilit (Balinese Chicken Satays)

Balinese satays are made from minced meat mixed with spice paste and coconut milk. The mince is then moulded onto bamboo sticks (substitute bamboo chopsticks or ‘paddlepop’ sticks), before being grilled. Ideally the sticks should be a bit rough to help the meat stay put. They are not served with a separate sauce.

  • 1 kg chicken mince
  • 32 bamboo chopsticks or other sticks
  • Quantity Balinese spice mix (ref Julie)
  • 2 tsp salt
  • 2 tblspns dark brown (or palm) sugar
  • 1½ cups coconut milk

Mix meat and spices, sugar and coconut milk. Wrap a small amount of the mixture around the end of each stick. Grill for about 10 minutes.

Tea in the Sahara, Aswan, Egypt

Middle Eastern Dinner – ANZAC Day Challenge

Friday 25 April 2003

Venue: Union Hall

In Attendance: Kevin and Irene, Di and Sam, Paul Cullen, Andrew, Susan & John , John




Zahtar with Turkish bread (Kevin)

Oysters natural (Di, some with a Kilpatrick treatment by Paul) Stuffed vine leaves (Andrew) Hummous (Paul)



Eggplant dish of some sort (Susan)

Fish (Paul)

Barbecued lamb (John)

Zucchini fritters (Susan)

Okra (Irene)

Tabouli (Andrew)

Rice pilaff (Julie)

Walnut and pomegranate sauce (Julie)



Pavlova (Di)


– – – – – – – – – – – – – – – – – – – –

Zahtar recipe follows for Kevin, and Di this is the one you asked for too:

  •  110 g sesame seeds
  • half cup coriander seeds
  • half cup walnuts
  • 1 tablespoon ground cumin
  • half tablespoon ground cinnamon
  • half tablespoon sumak powder
  • sal and pepper

Toast the sesame seeds under the grill until they begin to pop and turn golden brown. Then toast the coriander seeds, followed by the walnuts.

Next, crush the seeds and nuts to make a powder — it should not be a paste, so do not pulverise it or the oils will run and change the

Add salt and pepper, and the other spices. Mix well and then pile the mixture on a plate. Pour some olive oil on another plate and serve with strips of pita bread. Dip the bread into the oil first, then into the powder.