Dinner

Royal Bream Fish au Four

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Royal Bream Fish au Four (Oven-Baked Royal Bream)

Royal Bream, also known as Dorade Royale, is a flavorful fish with tender, flaky meat. This Mediterranean-inspired oven-baked recipe enhances its natural flavors with fresh herbs, lemon, and olive oil.

Ingredients

  • 2 whole royal bream fish, cleaned and scaled
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 lemon (for juice)
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp dried oregano or thyme
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • Fresh parsley or cilantro, chopped (for garnish)
  • 1 medium onion, thinly sliced
  • 2 medium tomatoes, sliced
  • 1 bell pepper, sliced (optional)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Line a baking dish with parchment paper or lightly grease it with olive oil.

2. Prepare the Marinade:

  1. In a small bowl, mix olive oil, minced garlic, paprika, cumin, oregano, salt, and black pepper.
  2. Add the juice of one lemon and whisk to combine.

3. Season the Fish:

  1. Rinse the fish under cold water and pat them dry with paper towels.
  2. Using a sharp knife, make 2–3 shallow slashes on each side of the fish to allow the marinade to penetrate.
  3. Rub the marinade generously over the entire fish, including inside the cavity.
  4. Place lemon slices inside the cavity for added flavor.

4. Arrange the Vegetables:

  1. In the prepared baking dish, spread the onion slices as a base layer.
  2. Arrange the sliced tomatoes and bell peppers (if using) on top of the onions.
  3. Drizzle a little olive oil and season the vegetables with a pinch of salt and pepper.

5. Bake the Fish:

  1. Place the seasoned fish on top of the vegetables in the baking dish.
  2. Cover the dish with aluminum foil and bake for 20 minutes.
  3. Remove the foil and continue baking for an additional 15–20 minutes, or until the fish is fully cooked and flakes easily with a fork.

6. Garnish and Serve:

  • Once baked, sprinkle the fish with fresh parsley or cilantro.
  • Serve hot with the roasted vegetables, a drizzle of olive oil, and a side of crusty bread or steamed rice.

Tips for Success:

  • Ensure the fish is fresh for the best flavor. Look for clear eyes, shiny skin, and a mild ocean smell.
  • Adjust the seasoning and herbs to your taste. Rosemary or dill can be great alternatives.
  • For added Mediterranean flair, add olives or capers to the vegetable base.

This Royal Bream au Four is an elegant and healthy dish that’s easy to prepare yet feels gourmet—perfect for a weeknight dinner or a special occasion! 🐟🍋

Morrocan Chicken Samossa

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Moroccan Chicken Samosa Recipe

This Moroccan-style samosa recipe combines spiced minced chicken, aromatic herbs, and crispy pastry to create a delicious appetizer or snack. Perfect for parties or as a side dish!

Ingredients:

For the Filling:

  • 1 lb (450g) ground chicken
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh cilantro
  • Salt and pepper to taste
  • Juice of 1/2 lemon

For the Pastry:

  • 10–12 spring roll sheets or phyllo dough (cut into strips)
  • 3 tbsp melted butter or oil (for brushing the pastry)
  • 1 egg (lightly beaten, for sealing edges)

For Frying:

  • Vegetable oil (for deep frying)

Instructions:

  1. Prepare the Filling:
    • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Add the ground chicken and cook until browned, breaking it up into small pieces with a spoon.
    • Stir in cumin, coriander, cinnamon, paprika, and cayenne pepper. Cook for 2–3 minutes to toast the spices and develop their flavors.
    • Season with salt, pepper, and a squeeze of lemon juice. Stir in the chopped parsley and cilantro, then set aside to cool completely.
  2. Assemble the Samosas:
    • Take one strip of spring roll sheet or phyllo dough. Place a small spoonful of the chicken filling at one end.
    • Fold the pastry into a triangular shape, enclosing the filling. Continue folding into a triangle until you reach the end of the strip.
    • Seal the edge with a little beaten egg to prevent it from opening while frying. Repeat for the remaining sheets and filling.
  3. Cook the Samosas:
    • Deep Frying: Heat vegetable oil in a deep pan to 350°F (180°C). Fry the samosas in batches until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
    • Baking (Healthier Option): Preheat your oven to 375°F (190°C). Place the samosas on a baking sheet lined with parchment paper. Brush them with melted butter or oil and bake for 20–25 minutes, turning once, until golden and crispy.
  4. Serve:
    • Serve the samosas warm with mint yogurt sauce, harissa, or a side of lemon wedges.

Tips:

  • Customizations: Add a handful of chopped vegetables (e.g., carrots, peas, or spinach) to the filling for extra texture.
  • Pastry Alternatives: If spring roll sheets aren’t available, you can use puff pastry, shortcrust pastry, or wonton wrappers.
  • Storage: Uncooked samosas can be frozen and fried directly from frozen when needed.

Enjoy the crispy, flavorful goodness of Moroccan chicken samosas! 🥟✨

Khachapouri Recipe

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Khachapuri (Georgian Cheese Bread) Recipe

Khachapuri is a traditional Georgian dish with soft, pillowy bread filled with a gooey cheese center and topped with a runny egg. It’s comforting, indulgent, and perfect for sharing!

Ingredients:

For the Dough:

  • 3 1/2 cups (440g) all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 3/4 cup (180ml) warm milk
  • 1/4 cup (60ml) warm water
  • 3 tbsp olive oil or melted butter
  • 1 large egg (for the dough)

For the Filling:

  • 1 1/2 cups (150g) shredded mozzarella cheese
  • 1 cup (120g) feta cheese, crumbled
  • 1/2 cup (60g) ricotta or sulguni cheese (if available)
  • 2–3 large eggs (for topping)
  • 2 tbsp butter (optional, for serving)

Instructions:

  1. Make the Dough:
    • In a small bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
    • In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil (or butter), and egg. Mix until a dough forms.
    • Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic.
    • Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–2 hours or until doubled in size.
  2. Prepare the Filling:
    • In a medium bowl, combine the cheeses. Mix well and set aside.
  3. Shape the Khachapuri:
    • Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
    • Punch down the dough and divide it into 2 equal portions.
    • Roll each portion into an oval shape (about 10–12 inches long). Place the rolled dough on the prepared baking sheet.
    • Spread the cheese filling evenly down the center of each oval, leaving a 1–2 inch border. Fold the edges over the filling and pinch the ends together to form a boat shape.
  4. Bake:
    • Bake the khachapuri in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
  5. Add the Egg:
    • Remove the khachapuri from the oven and gently crack an egg into the center of each bread boat. Return to the oven and bake for another 3–5 minutes, or until the egg white is set but the yolk is still runny.
  6. Serve:
    • Once out of the oven, place a small pat of butter on the hot cheese and mix it in. Serve immediately by tearing off pieces of bread and dipping them into the melted cheese and egg.

Tips:

  • Cheese Substitutes: If you can’t find sulguni cheese, a mix of mozzarella and feta works well.
  • Serving Suggestion: Khachapuri is best enjoyed fresh out of the oven. It’s perfect for brunch or dinner.
  • Customize the Dough: For extra flavor, add a touch of garlic powder or dried herbs to the dough.

Enjoy this Georgian classic that brings a warm and cheesy touch to your table! 🧀🥖