Blackbean Soup

Blackbean Soup

By  Chef Rakesh Sethi
From   Tea Time

Prep: 20 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Type: Mediterranean

Key Ingredients:

Cooked in black tea decoction, this black bean soup is as unique as it is delicious

Ingredients

  • Canned black beans 150
  • Medium onion 1
  • Garlic cloves 3 to 4
  • Medium tomatoes 2
  • Oil 2 tbsps
  • Black tea decoction 3 cups
  • Cooked rice ⅓ cup
  • Salt to taste
  • Cayenne pepper 1 tsp
  • Fresh coriander leaves 4 to 5 sprigs

Methods

  • Finely chop onion, garlic and tomatoes.
  • Heat oil in a non-stick pan, add onion and saute till light golden. Add garlic and continue to saute till the mixture is golden.
  • Add black beans and saute for 2 minutes. Add 1 cup black tea decoction, mix and cook for 2-3 minutes.
  • Add cooked rice and tomatoes and mix. Add salt and cayenne pepper or degi mirch powder and mix well. Add 2 cups tea decoction and cook for 15-20 minutes or till the tomatoes become a little pulpy.
  • Finely chop coriander leaves and add half of it to the black bean mixture and cook for 2 minutes.
  • Transfer into a serving bowl, garnish with the remaining coriander leaves and serve hot.

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Mediterranean Corn Pockets

Mediterranean Corn Pockets

By Chef Shantanu Gupte
By Health Mange More

Prep: 2 hours

Cook: 35 minutes

Method: Moderate

Course: Soup

Type: Mediterranean

Key Ingredients:

  • Whole wheat flour
  • Sweet corn kernels
  • Fresh parsley

Delicately flavoured sweet corn mixture stuffed into pastry pockets and baked

Ingredients

  • Pastry
  • Whole wheat flour 450 gms
  • Baking powder 2 tsps
  • Salt 1 tsp
  • Butter, cut into cubes 4 tbsps
  • Bechamel (white) sauce
  • Milk 1 cup
  • Small onion, finely chopped ¼
  • Black peppercorns 2
  • Bay leaf 1
  • Mace 1 strand
  • Fresh parsley 2 stalks
  • Butter 1 tbsp
  • Whole wheat flour 1 tbsp
  • Sweet corn filling
  • Sweet corn kernels ⅔ cup
  • Butter 2 tsps
  • Spring onions, finely chopped 3
  • Medium green capsicum, finely chopped ½
  • Fresh parsley, chopped a handful
  • Parmesan cheese, grated 1 tbsp
  • Red chilli powder 1 pinch
  • Salt 1 tsp
  • Freshly ground black peppercorns to taste
  • Caster sugar 1 tsp

Methods

  • To make the pastry, take flour, baking powder and salt in a mixing bowl and mix well. Add butter and rub into the flour with your fingertips till the mixture resembles fine breadcrumbs.
  • Add sufficient cold water, 1 tsp at a time, mixing between additions with a table knife, until the mixture comes together into a soft dough (the dough will take anything between 3-6 tbsps water). Roll the dough into a ball and wrap well in cling film, leave to rest in the refrigerator for 1 hour.
  • To make béchamel (white) sauce, heat milk in a non-stick pan with onion, peppercorns, bay leaf, mace and parsley stalks. Once it begins to boil, remove from heat and leave to infuse for 10 minutes. Strain the milk into a jug and discard the flavorings.
  • Melt butter in another non-stick pan. Remove from heat and add flour and mix well. Return this pan to heat and cook for 1-2 minutes, constantly stirring.
  • Remove from heat, and add the infused milk bit by bit, stirring well after each addition.
  • Return this pan to the heat and bring to a boil, stirring constantly. Simmer the béchamel sauce for 2 minutes and take the pan off heat.
  • To make sweetcorn filling, melt butter in yet another non-stick pan, add spring onions and saute for 1 minute. Add green capsicum, sweetcorn and enough béchamel sauce to bind everything together.
  • Cook the mixture on medium heat for 3-4 minutes. Remove the pan from heat and add parsley, parmesan cheese, chilli powder, salt, freshly ground black peppercorns and sugar. Mix well and set aside to cool.
  • Preheat oven to 180º C. Grease a baking tray.
  • To assemble, remove the pastry from the refrigerator, and roll out to 3 mm thickness. Cut into squares. Place 2 tsps of filling on one half of each pastry square. Dampen the edges of the dough squares, fold the other half of the pastry over the filling and either crimp the edges together to seal or press a fork on the edges to seal the edges.
  • Keep these pastries on the baking tray, keep the tray in the preheated oven and bake till the pastry turns a lovely golden.
  • Arrange the corn pockets on a serving platter and serve hot with a sauce of your choice.

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Olive & Sumak Manakeesh

Olive & Sumak Manakeesh

By Chef Ajay Chopra
By Hi Tea

Prep: 45 minutes

Cook: 10 minutes

Method: Moderate

Course: Soup

Type: Mediterranean

Key Ingredients:

  • Black olives
  • Sumac
  • All purpose flour
  • Hung yogurt
  • Fresh parsley
  • Sesame seeds
  • Processed cheese

This is an open pizza popular in the Mediterranean region

Ingredients

  • Black olives, seeded and chopped 75 gms
  • Sumac 40 gms
  • Active dry yeast 40 gms
  • All purpose flour 400 gms
  • Salt ½ tbsp
  • Olive oil 4 tbsps
  • Hung yogurt ⅔ cup
  • Fresh parsley, chopped 2 tbsps
  • Toasted sesame seeds 1 tbsp
  • Black pepper powder to taste
  • Dried thyme 2 tsps
  • Processed cheese, grated 2 tbsps

Methods

  • Take yeast in a small bowl, add a little warm water and mix well. Set aside to activate.
  • Take flour in a mixing bowl, add the activated yeast, salt, 2 tbsps olive oil and sufficient water and knead into a soft dough. Cover with a damp cloth and rest the dough for around 30 minutes.
  • Preheat an oven to 200º C.
  • For the stuffing, take yogurt in a bowl, add olives, parsley, toasted sesame seeds, salt, black pepper powder, thyme and sumac powder and mix. Add cheese and mix.
  • When the dough has fully risen, place it onto a floured surface and knock back. Roll into a disc. Spread the stuffing mixture on it. Brush with remaining olive oil.
  • Keep this on a baking tray, keep the tray in the preheated oven and bake for 4 to 5 minutes, or until the dough is crispy and brown.
  • Cut into triangles, arrange on a serving platter and serve warm.

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