Saha Spiced Potato Pancakes

3rdMarch • 2014

Just in time for Pancake Tuesday, here’s a great recipe for using up left over mashed potatoes and some kitchen staples that puts a Saha inspired twist on an old favourite.

Ingredients

  • 2 cups (500 ml) left over mashed potatoes (I used a country-style mash with the skins left on – more flavour!)
  • 1 cup (250 ml) 2% milk
  • 1 egg, beaten
  • 3/4 cup (180 ml) all purpose flour
  • 1/2 cup (120 ml) green onion, sliced
  • 1/4 cup (60 ml) Saha Shawarma Marinade™
  • 1/4 cup (60 ml) vegetable or canola oil for frying
  • 4 tsp (20 ml) baking powder
  • 1 tsp (5 ml) salt

Method

Combine all of the ingredients in a large bowl and mix until well combined. The batter should be an oatmeal like consistency, not too runny. In a large pan set to medium heat, add two tbsp of the oil. Working in batches, fry 1/4 cup of the batter per pancake over medium heat for two to three minutes per side, or until the pancakes are firm and golden brown, adding more oil when necessary. When done, set the pancakes on paper towel to remove the excess oil and then serve warm with strained yogurt.

Makes 12 pancakes

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Saha Red Curry Mussels

20thNovember • 2012

Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Red Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1 cup bean sprouts
    • 1/2 cup snap peas, sliced
    • 1/2 green onion, sliced

Method

In a medium sized dutch oven over high heat, combine the mussels, the coconut milk and the Saha Red Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Stir in the sprouts, snap peas and green onions, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.


Saha Green Curry Mussels

20thNovember • 2012

Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Green Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1/2 small red onion, sliced
    • 1/2 medium red pepper, sliced
    • 1/2 cup of juliened fresh basil, lightly packed

Method

in a medium sized dutch oven over high heat, combine the mussels, the coconut milk and the Saha Green Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the mussels have opened (discard any which remain closed). Add the onions and peppers to the pot and let cook for a Stir in the tomatoes and cilantro, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.


Saha Massman Curry Mussels

20thNovember • 2012

Mussels are amongst the easiest things to cook out there and they’re a perfect fit with coconut milk and the delicate flavours of Thai-style curries. Here are some ideas to use our Thai curry bases to create some simple but delicious meals that will impress and delight everyone at your table!


Yields approx. 4 servings

Ingredients

    • 3 lbs live mussels, scrubbed
    • 1/2 cup (125 ml) Saha Massaman Curry Base™
    • 1 can (400 ml) coconut milk
    • 1/2 cup (125 ml ml) seafood or vegetable stock, or water
    • 1 medium potato, diced (approx. 1 cm dice)
    • 1 medium tomato, diced (approx. 1 cm dice)
    • 1/2 cup of coarsely chopped fresh cilantro, lightly packed

Method

in a medium sized dutch oven over high heat, combine the potatoes, the coconut milk and the Saha Massaman Curry Base™ and bring to a boil. Reduce heat to low and cover the pot. Let this simmer for four to five minute, or until the potatoes have softened. Add the mussels to the pot and continue to cook for a further four or five minutes, or until the mussels have opened (discard any which remain closed). Stir in the tomatoes and cilantro, divide the contents evenly over four shallow bowls and serve with rice or some crusty bread.

 


Mezze – Ful Medames

1stMarch • 2012

A staple of Egyptian cuisine for centuries. Try it for breakfast alongside some fried eggs, sunny side up!

Ingredients

  • 1 19 oz (540 ml) can of Fava beans, drained and rinsed
  • 1/4 cup (60 ml) Saha Shawarma Marinade™, divided
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) flat leaf parsley, coarsely chopped

Method

In a large pan set to medium-high heat, combine two tbsp of both the oil and the shawarma marinade and heat for one to two minutes, or until fragrant. Add the Fava beans and sautée for five to seven minutes, or until the beans are thoroughly coated and heated through. Take the pan off the heat and mash the beans coarsely with a fork or the back of a spoon. Add the parsley, the remaining oil and marinade, and mix until well combined. Transfer the beans to small bowls serve with extra olive oil to taste.


Mezze – Fattoush Salad

1stMarch • 2012

A wonderfully fresh and healthy salad that make a perfect accompaniment to any lunch!

Ingredients

  • 4 rounds of pita bread
  • 1/4 cup (60 ml) Saha Lahmajoun Base™, divided
  • 1/4 cup (60 ml) extra virgin olive oil, divided
  • 1/2 head of romaine lettuce, chopped or torn into bite-sized peices
  • 2 large tomatoes, diced
  • 1 medium cucumber, diced
  • 1 green pepper, diced
  • 2 cups (500 ml) baby arugula, lightly packed
  • 1/2 cup (125 ml) flat leaf parsley, coarsely chopped
  • 1/2 cup (125 ml) green onion, sliced
Method

Preheat the oven to 350°F. In a small bowl, combine the olive oil and Lahmajoun sauce  and whisk until evenly mixed. Take two tbsp of this mixture and reserve the rest. Arrange the pita on a large baking tray and brush with the two tbsp of Lahmajoun mixture. Bake the pita in the preheated oven for fifteen to twenty minutes, or until the pita is crispy. Break the pita into bite sized pieces and transfer to a large mixing bowl. Transfer the remaining ingredients, including the reserved Lahmajoun mixture, into the mixing bowl and fold together until the vegetables are well coated with the dressing. Serve alongside to your favourite entrée.


Mezze – Baba Ganoush

1stMarch • 2012

A classic with a twist of Saha Shish Taouk!

Ingredients

  • 2 large eggplants
  • 1/3 cup (90 ml) tahini
  • 1/4 cup (60 ml) Saha Shish Taouk™
  • 1/4 cup (60 ml) flat leaf parsley leafs, lightly packed
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 1/2 tsp (7.5 ml) salt

Method

Preheat your oven to 375°F. Begin by pricking the skin of the eggplants all over with a small paring knife or skewer.  If you have a gas stove, place the eggplants directly over burner on high and char the skin for five to ten minutes while periodically rotating the eggplant. If not, set the broiler to high and char the skins that way. Transfer the eggplants to a lined baking sheet and roast for twenty to thirty minutes or until the flesh is completely soft. Let the eggplants cool, and then slice them lengthwise and scoop out the flesh and transfer it, along with the rest of the ingredients into a blender or food processor. Blend on high until the mixture is smooth. Serve with toasted pita or crudité.


Saha Slow Cooker Moroccan Chicken

1stNovember • 2011

The blend of lemon, garlic, herbs and spices in our Shish Taouk marinade works perfectly to evoke North African flavours in our take on a Moroccan chicken stew. Serve with your favourite rice or couscous recipe.

Serves four

Ingredients

  • 2 lbs (900 g) Chicken legs and thighs, skin on and bone in.
  • 2 medium carrots, peeled and sliced
  • 1 large onion, sliced
  • 2 cups (500 ml) chicken stock or broth
  • 1 cup (250 ml) large green olives, pitted
  • 1/2 (125 ml) Saha Shish Taouk marinade
  • 1/4 cup (60 ml) raisins
  • 1/4 cup (60 ml) coarsely chopped parsley
  • 2 tbsp (30 ml) all purpose flour
  • salt and pepper to taste
Method
Put the broth, Saha Shish Taouk marinade and flour in a large bowl and whisk until well combined. Season the chicken on both sides with salt and pepper and, in a large skillet set on high, brown the chicken pieces for 4 to 5 minutes or until golden brown. Transfer the chicken, the broth mixture, the olives and raisins to the slow cooker. With the pan still set to high, saute the sliced onions and carrots for two to three minutes or until slightly softened, and then transfer to the slow cooker. Arrange the chicken in the slow cooker so that is is mostly covered by liquid. Set the slow cooker to high (approx. four hours) or low (approx. eight hours) and settle in with a good book. When finished, garnish with the parsley and serve.

 

 

 


Saha Slow Cooker Lahmajoun Chili

19thOctober • 2011

Slow cookers are a life saver for the busy family cook. Here’s a perfect recipe for those looking to please a crowd with little effort. If your crowd doesn’t do lamb, double up on the ground beef and enjoy!

Serves 8 (with leftovers!)

Ingredients

  • 1 lb (454 g) lean ground beef
  • 1 lb (454 g) ground lamb
  • 1 28 oz can (796 ml) tomatoes
  • 1 19 oz can (540 ml) kidney beans, drained and rinsed
  • 1 19 oz can (540 ml) black beans, drained and rinsed
  • 1 8.4 oz jar (250 ml) Saha Lahmajoun sauce
  • 1 5.5 oz can (156 ml) tomato paste
  • 1 cup (250 ml) of each of diced carrot, celery and red onion
  • 2 tsp (10 ml) salt
  • 4 oz (120 ml) crumbled goat cheese
  • 1/2 cup (125 m) green onions, sliced
Method
Set a fry pan or skillet on high heat and carefully brown and drain all the the ground beef and lamb. Add the meat to the slow cooker and put the diced vegetables in the skillet. Cook the diced vegetables in the pan for three to four minutes or until slightly softened. Transfer the vegetables to the slow cooker followed by all of the other ingredients. Stir until the mixture is well combined and then set your slow cooker to either high (approximately 4 hours) or low (approximately 8 hours) and take some time to catch up with life!  Ladle the finished chili into bowls and garnish with the goat cheese and green onions.

 


New Thai-Inspired Ideas for the Grill from Saha

20thJune • 2011

As the weather gets warmer, we all tend to move the kitchen outside and enjoy long evenings with a meal off the grill. In light of this, we at Saha have designed our new Thai curry bases with the versatility to work as barbeque marinades as well. Simply follow the ratio for our Middle Eastern products (five to six tablespoons of marinade for each pound of meat, vegetables, or soy), let sit for as little as ten minutes or as long as overnight, and you’re ready to go. Be sure to reserve some marinade for basting while you grill!

We recommend:

Saha Thai Green Curry – beef, chicken, fish, and shellfish.

Saha Thai Red Curry – beef, chicken, and pork.

Saha Thai Massaman Curry – beef, chicken, pork, and lamb.