Oman dining: Some herbs every cook should use

Lifestyle Monday 14/August/2017 19:55 PM
By: Times News Service
Oman dining: Some herbs every cook should use

LEMON AND CORIANDER SOUP
A soul soothing, comforting soup that’s light yet wholesome with an overload of coriander will leave you asking for more.

INGREDIENTS
•2 teaspoons oil
•2 teaspoons finely chopped garlic
•2 teaspoons finely chopped green chillies
•1/4 cup finely chopped onions
•1/4 cup finely chopped cabbage
•1/4 cup finely chopped carrots
•3 cups vegetable stock
•1 tablespoon lemon juice
•Salt to taste
•2 teaspoons cornflour dissolved in 2 tablespoons water
•1/4 cup finely chopped coriander

PREPARATION
Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the cabbage and carrots and sauté on a medium flame for another 2 mins. Add the basic vegetable stock, lemon juice, salt and cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the coriander and mix well. Serve hot.

THAI CHILLI BASIL PRAWNS
Juicy prawns coated in a sweet and spicy sauce with basil brings the beautiful flavours of Thailand right to you.

INGREDIENTS
•2 tablespoons oil
•8 prawns, peeled and deveined, tails intact
•1 carrot, thinly sliced
•1 celery, finely chopped
•1 bell pepper, julienned
•1/2 onion, sliced
•1 clove garlic, crushed
•1/2- 1 chili, thinly sliced (here you get to decide whether it’s mild or Thai Hot)
•Handful mushrooms, halved
•1 tablespoon oyster sauce
•1/2 cup basil leaves, plus a few extra leaves to garnish
•2 teaspoons fish sauce

PREPARATION
Heat wok over a high heat until smoking. Add oil and quickly stir-fry prawns for 1 minute or until prawn tails start to change colour but prawns are still raw in the middle. Remove prawns from wok. Add carrots, celery, bell pepper, and onion. Add a small amount of water to create steam without having to add extra oil. Stirfry for 2 minutes. Add garlic, chili, and mushrooms. Cook for 1 minute. Return prawns to the wok along with oyster sauce, basil leaves, and fish sauce. Continue to stir for 1 minute or until prawns are cooked and sauce is coating vegetables. Season with salt and pepper as per taste. Garnish with extra basil leaves.

ROASTED ROSEMARY CHICKEN
An easy to cook, one pot chicken and potato roast with hints of rosemary that is finger licking good.

INGREDIENTS
• 8-10 pieces of chicken (with skin and bone in)
• 400g baby potatoes
• 1/2 in onion - cut large sliced pieces
• 1/3 cup olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh rosemary plus sprigs for garnish or 2 teaspoons dry
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

PREPARATION
Preheat oven to 200°C. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion evenly in pan. In a small bowl, whisk together olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary. Sprinkle generously with additional salt and pepper. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

Coconut Mint Mojito
A refreshing summer drink made of lime, mint and coconut that is light and creamy and a must have to beat the heat.

INGREDIENTS
8 fresh mint leaves
1 to 2 teaspoons granulated sugar
1 lime, juiced
1 tablespoon cream of coconut
Cub soda or sparkling water (1 can)
Lime wedges, mint for garnishing

PREPARATION
Place mint leaves, granulated sugar, lime juice, and cream of coconut in a tall glass. With a wooden muddler or the back of a spoon, press and gently twist the mint leaves against the side of the glass. Stop muddling when the mint is fragrant. Fill the glass 3/4 full with ice cubes or crushed ice. Fill the remainder of the glass with sparkling water or club soda. Stir thoroughly. Garnish with lime wedges, mint, and a sprinkling of coconut if desired, serve, and enjoy.

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