890 kebabs zealand Recipes

kebab stick, chicken breasts, cut into chunks, olive oil, soy sauce, balsamic vinegar, honey or 2 tbsp splenda sugar substitute, if diabetic, lime , juice of, garlic cloves, cilantro (to garnish ), red chili pepper flakes, cayenne pepper, bell peppers or 1 onion, sliced thickly, hot bell pepper , to personal taste (cayenne, jalepeno or habanero)

new zealand lamb loin chops, onion, sliced, garlic cloves, crushed, ginger, grated, carrots , cut into match sticks, dark soy sauce, chinese five spice powder, pineapple chunks , in natural juice, mange-touts peas or 4 oz snow peas or 4 oz french style green beans

vegetable oil, reduced sodium soy sauce, lemons , juice of, worcestershire sauce, yellow mustard, ground black pepper, fresh garlic cloves, beef sirloin , cut into cubes for kebabs, metal skewers (or small 10-inch bamboo skewers)

plain fat-free yogurt, lime , juice and zest of, grated fresh ginger, curry powder, jalapeno pepper, minced, plain fat-free yogurt, honey, salt, cinnamon, plain fat-free yogurt, lemon , juice and zest of, ground cumin, red pepper flakes (optional), chopped cilantro, minced garlic, chopped seedless cucumber, salt, kebabs, wooden skewers , soaked in water for 1 hour, chicken breast halves, cut into 1 inch cubes, red bell peppers , cut into 1-inch pieces, red onion, cut into wedges, pineapple chunks

chicken breast , cut into bite sized pieces, olive oil, garlic cloves, minced, ground cumin, ground coriander, turmeric, hot paprika or 1 tsp sweet paprika, with red pepper flakes added, salt & pepper

ground lamb or 1 lb ground beef, red peppers or 1 small green bell pepper, chopped, tomato, chopped, onion, chopped, garlic cloves, minced, all-purpose flour, egg, cilantro leaves, finely chopped, salt, pepper, ground cumin, turmeric

parsley, chopped, sliced green olives, sun-dried tomato, crushed garlic cloves, olive oil, water (or red wine), lemon juice (can add some lemon zest too), crushed red pepper flakes

hamour fillet or 1/2 kg kingfish, big onion, garlic paste, chopped coriander leaves, green chilies, whole jeera, salt, soft bread, oil (for frying )

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

almonds, jalapeno peppers, seeded and chopped, garlic, fresh ginger root, peeled, chopped fresh cilantro, salt to taste, lemon, juiced, heavy cream, skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces, butter

lean lamb, onion, small, peeled, garlic, minced, white wine, soy sauce, lemon juice (or cider vinegar), oil, sugar, yellow peppers, cored

garlic cloves, olive oil, water, mussels (preferably new zealand green), pernod or other anise-flavored liqueur, fresh chervil sprigs, fresh flat-leafed parsley leaves, salt, garnish: about 60 small fresh chervil sprigs

boneless leg of lamb (new zealand), vinegar, garlic clove, small thinly sliced, fresh mint or 1/4 oz dried mint flakes, sugar, white wine

peanut oil, very thinly sliced yellow onions, sliced garlic, minced fresh ginger, serrano chile peppers, or to taste, seeded and minced, fish or shrimp stock, lime juice, sugar, new zealand green shell mussels , well rinsed in several changes of water, beards removed, any open mussels discarded, unsweetened coconut milk, chopped cilantro leaves, chopped mint leaves, french bread , as accompaniment

bread, butter, ready-to-eat kebabs (1 if size is big ), cheese, pepper

chopped onion, garlic cloves, chopped, smoked sweet spanish paprika, smoked hot spanish paprika or 1/4 tsp cayenne, kosher or sea salt, dried oregano, black peppercorns, dried thyme, ground cumin, ground cinnamon, bay leaf, crumbled, best quality white wine vinegar, dry white wine (optional), olive oil, plus more for brushing the kebabs, pork shoulder or tenderloin, leg of lamb, or chicken breasts or boneless skinless thighs, cut into 3/4 inch cubes

filet of beef (approximately 32 cubes ) or 1 lb steak, cut into 3/4-inch cubes (approximately 32 cubes), beef suet, finely chopped or 1/2 lb bacon, cut into 1/2-inch cubes, onion, finely chopped, parsley, finely chopped, olive oil or 1/2 cup vegetable oil, salt, pepper, garlic powder, ground coriander (optional), ground cumin (optional)

olive oil, juice of 2 lemons, dried oregano , preferably greek, or 1/2 cup chopped fresh, garlic cloves, chopped, salt, freshly ground black pepper, lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, or 4 lb lamb for kebabs cut into 1 1/2-inch chunks, or a 3 1/2- to 4 1/2-lb leg of lamb, fat trimmed and butterflied, onion , cut into 1-inch pieces, red or green bell pepper , cut into 1-inch pieces