Prue Leith Herb Project - 1014 Words

Mint ISRAELI SALAD RECIPE Cooking/Preparation Time: 25 minutes Yield: 4 Servings Equipment: Chopping board, Large knife, Mixing bowl, Salad spoons Serving Dish: Large salad bowl Cost per Portion: R15.00 Nutritional Value (per 100g): o Carbohydrate: 12g o Protein: 3g o Fat: 23g Ingredients: †¢ 6 Israeli cucumbers, diced †¢ 4 plum tomatoes, seeded and diced †¢ 5 green onions, sliced †¢ 1 red bell pepper, seeded and diced †¢ 1205ml chopped garlic †¢ 250ml chopped fresh parsley †¢ 125ml minced fresh mint leaves †¢ 125ml olive oil †¢ 30ml fresh lemon juice †¢ 15ml salt †¢ 15ml ground black pepper Method: †¢ Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. †¢ Drizzle the olive oil and lemon juice over the salad and toss to coat. †¢ Season with salt and pepper to serve. †¢ Serve with Pita bread and Hummus. Thyme ZA’ATAR RECIPE Cooking/Preparation Time: 10 minutes (drying for 2 weeks) Yield: 4 Servings Equipment: String, Drying area, Spice grinder, 2 Bowls, Large knife, Convection oven Serving Dish: Spice jar Cost per Portion: R15.00 Nutritional Value (per 100g): o Carbohydrate: 6g o Protein: 27g o Fat: 1g Ingredients: †¢ 125ml fresh thyme †¢ 60ml sesame seeds, lightly toasted †¢ 30ml dried sumac, ground †¢ 2ml sea salt †¢ 25ml extra virgin olive oil †¢ 4 pita breads Method: †¢ Hang thyme in small bunches in a cool, dry place or inside a paper bag, then allow them to dry for two to three weeks. †¢ When the leaves are completely dry, strip them from eachShow MoreRelatedPrue Leith Herb Project1102 Words   |  4 PagesBlack Pepper PESACH BRISKET RECIPE Cooking/Preparation Time: 4 hours Yield: 8-10 servings Equipment: Large dish, Convection oven, Chopping board, Chef’s knife, Measuring spoons Serving Dish: Large platter with the arranged vegetables surrounding and a carving knife Cost per Portion: R45.00 Nutritional Value (per 100g): o Carbohydrate: 15g o Protein: 45g o Fat: 10g Ingredients: †¢ 2,5kg lean Kosher brisket †¢ 30ml Kosher salt †¢ 30ml whole black peppercorns †¢ 1 litre beef stock †¢ 75ml sweet chilli