Red Pepper Falafel Cakes

I am becoming a big fan of the falafel!  These are yummy and not too hard to make. From Chatelaine October 2013

1. Whirl a 540 ml of chickpeas (drained and rinsed) with 1/3 cup fine bulgur, 4 garlic cloves, 1 small onion, 1 egg, 1 1/2 tsp each ground cumin and coriander and 1/4 tsp salt in a food processor until they are finely chopped.  Stir in 2/3 cup all purpose flour and 1/3 cup finely chopped roasted red pepper.  Scoop batter into 1 tbsp balls.
2. Heat a large non stick frying pan over medium.  Add 2 tsp canola oil, then half of batter balls.  Lightly press each with the bottom of a spoon to flatten into a cake.  Cook until golden and warmed through, 2 to 3 minutes per side.  Repeat with 2 tsp canola oil and remaining batter balls.  Serve in pita halves with greek yogurt, tomato and cucumber.

Crispy Chicken with Zucchini Saute

This is a really nice crispy coating.  The original recipe call for Halibut but I changed it to chicken.

1/2 cup all purpose flour
2 tsp chili powder
1/2 tsp salt
1 egg
1/4 cup milk
1 tbsp Dijon mustard
1 cup panko
4 skinless chicken breasts, cut in half
3 tbsp canola oil
2 small zucchini, cut on the bias into ovals
1 cup grape tomatoes halved
1 tsp chopped garlic
Salt and freshly ground black pepper
2 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Make a dredging station for the chicken: combine flour, chili powder and salt in a shallow bowl.  Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.
3. Dredge chicken first in flour, then in egg mixture and then in panko to coat.
4. Heat 2 tbsp canola oil in a large frying pan on medium high heat.  Add chicken and fry, turning for 2 to 3 minutes or until crumbs are golden.  Transfer to a baking sheet and bake for 7 minutes or until chicken is cooked through.
5. Wipe out pan and add remaining 1 tbsp canola oil and heat on medium high heat.  Add zucchini and fry for 1 minute or until just beginning to soften.  Add tomatoes and garlic; fry 1 minute longer or until they have begun to release juice.  Season with salt and pepper and sprinkle with parsley.
6. Serve chicken over zucchini mixture

Fried Fish

An English classic, and a kid favourite.

1 kg Haddock, cod or halibut
Vegetable oil for deep frying
1 cup cold water
2 tbsp vegetable oil
1 tsp kosher salt
1 1/2 cups flour
1 tsp baking powder
Salt and freshly ground pepper

1. Cut fish into approximately 2 x  3 inch pieces
2. Heat about 2 inch of oil in a wok or deep pot to 375F or until a cube of bread turns brown in 15 seconds.
3. Combine cold water, oil and salt in a mixing bowl.  Gradually whisk in 1 cup flour.  Stir in baking powder immediately before using, making sure that it is evenly blended.
4. Season remaining 1/2 cup flour with salt and pepper and place on a plate.  Dredge fillets in seasoned flour and dip them 1 at a time in the batter.
5. Drop fillets into hot oil, cooking for 5 to 7 minutes, or until puffed and brown and fish is cooked. Drain fillets on paper towels.  Season with salt to taste.  

Eggplant with Goat Cheese and Fire-Roasted Tomato

A delicious starter.  I have never been a great fan of eggplant, but this changed my mind!

*Preheat oven to 350F

Salt
1 large eggplant, sliced into 8 rounds, about 1/2 inch thick
All purpose flour
1 cup olive oil
4 oz (125 g) goat cheese
2 tbsp finely diced roasted yellow bell pepper
2 tbsp finely chopped fresh parsley
1 jar Fire Roasted Tomato and garlic pasta sauce
Additional chopped fresh parsley, optional

• Lightly salt eggplant rounds and let stand for 30 minutes.  Pat dry and then lightly toss in flour.  Remove and set aside.
• In a saucepan, heat 6 tbsp oil over medium high heat and fry 3 to 4 eggplant rounds at a time, cooking until both sides are golden, adding more oil when required.  Place cooked eggplant on paper towel-lined trays to absorb excess oil.
• In a small bowl, combine goat cheese, roasted pepper and parsley.
• Spread pasta sauce on baking dish.  Place 4 eggplant slices on sauce and evenly cover each with the goat cheese mixture.  Top with remaining eggplant slices.
• Bake uncovered in preheated oven for 25 to 30 minutes.  Serve eggplant rounds with sauce and top with a sprinkle of chopped parsley if desired.

**Eggplant can also be grilled