TURKISH BREAD

RECIPE: TURKISH BREAD, Adapted from Solo Williams, of Green Olives Restaurant, Suva, Fiji

BOREK (TURISH BREAD)- Filled with spinach, Basil, fetta, cottage cheese and sundried tomatoes
INGREDIENTS:
2 eggs; 1 tablespoon plain yoghurt;
1 cup milk (warm);
1 tblsp extra virgin olive oil; 1 1/2 tsp yeast; 1 1/2 cup warm water; 1 kg plain flour; 1 tsp salt; 4 tsp sugar.
METHOD:
Combine eggs, yoghurt, milk, olive oil, yeast, warm water, salt and sugar. Mix well. Add flour to the mixture slowly and knead till it forms a firm dough. Rest it for 30minutes or till it is double in size. Knead it down and cut cup size dough, knead again.
Rest for 15 minutes
Roll out the dough and fill it with spinach, cottage cheese mixture, close the ends and brush it with egg mixture
Bake it in the over (160 degrees) for 20 minutes or until its all brown.

Pea Soup with Dhal

Pea Soup with Dhall

One and half cup dhal; sprig of mint, 1 onion, rasher of bacon. Boil for 3 hours. Strain, and add milk or cream, pepper and salt to taste. Serve with croutons of fried bread. ENJOY!

FISH KOKODA (Marinated Fish with Coconut Cream)

First of all, fillet and skin fish

When you have 3 pound fish, cut fish into 1/2 inch cubes. Place in a pyrex bowl, and cover with lemon juice. Leave in refrigerator for at least 2 hours. Grate very finely the flesh of 3 coconuts, place in a bowl and add 1 tabelspoon cold water and work with hands , then squeeze through a fine cloth until every bit of juice is extracted. (This only applies if you grate fresh coconut). The 3 coconuts however can be an equivalent of 2 tins of coconut millk that you buy from the shop. This may apply for those living overseas who may not have access to fresh coconut, unless you live close to the Moshims Shop, if you live in NZ. Anyway, to the lolo (coconut cream), add a pinch of salt, pepper, 3 finely chopped onions, chill until thick. One hour before serving, our lemon juice off fish, add fish to the lolo, return to refrigerator until ready to serve.

Casserole Fish

Casserole Fish

Two or 3 pound of fillet fish; 1 dessert spoon of butter; 1 cup of water, 1 dessert spoon of flour; 1 onion; 1 dessert spoon of vinegar; salt and chopped parsley.

Cut the fish into small pieces (about 2.5 inches). Slice the onion thinly and fry in the butter until a golden brown, add flour and cook a few minutes before adding vinegar and water, then boil altogether for a few minutes and add pepper and salt. Arrange the pieces of fish in the casserole, pour over the sauce and cover. Cook in a moderate oven about 15 minutes or until cooked. Serve in casserole, sprinkled with parsley and garnish with lemon.

Boiled Crab

Boiled Crab

Place the live crabs in boiling salt water and boil for 15 minutes.

Fried Fish

Fried Fish

1 piece of mullet, cod, snapper, or saqa; 2 tablespoon of butter; 1 cup of water; 1 dessert spoon of flour; 1 onion; 1 dessert spoon of vinegar; salt and chopped parsley.

Wash the fish, and then dry it. Wash the tamarinds gently with a little water, which is then thrown away, and then add 2 tablespoons water and salt. Squeeze and strain the juice into a deep plate. The tamarind juice must be thick. Dip the fish into it and both sides and fry until brown, but do not overcook. Fresh prawns can also be fried with tamarinds juice in the same way.

Kai Soup

Kai (Freshwater Mussel) Soup

Boil kai then extract meat and mince it. Add a little water, pepper and salt to taste and boil again for 10 minutes, then rub through coarse sieve. To a cup of liquid, add half cup of milk, teaspoon of anchovy sauce, one quarter teaspoon Worcestershire sauce and thicken with flour if necessary. Just before serving add little cream. The soup should be light green in colour.

Coconut Soup

Coconut Soup

Make stock in ordinary way with beef bones and vegetables; thicken with barley or corn-flour. Strain and add coconut cream. Mix a teaspoon of curry powder with a little cold water and stir into the soup. The soup must not boil after the coconut cream is added or it with curdle.

ENJOY!