Japanese Cooking MANY Halal Recipes

Japanese Cookbook

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Oyster Croquetas,Banana Lentil Salad & Horseradish Cream Sauce

Horseradish Cream

3t prepared horseradish

1 t wasabi powder

1/2 t heavy cream

Croquetas

1/4 cup olive oil

1/2 cup diced white onion

1/2 cup diced red bell pepper

5 cloves garlic minced

1 pound fresh shucked oysters,drained

1 cup heavy cream

s&p to taste

1 1/2 cups all-purpose flour

Banana-Lentil Salad

1 cup cooked lentils

1/2 cup diced bananas-unripe

1T granulated sugar

1/4 cup chopped green peppers

1/4 cup chopped red peppers

1/4 cup chopped onions

2 T white vinegar

6 T olive oil

s & w.p. to taste

1. Place the horseradish cream ing in a blender and puree smooth. Refigirate.

2. Sweat onions till light brown add bananas,sprinkle with sugar cook till bananas are soft,not mush-let cool. Toss together lentils,peppers,banana mixture,vinegar and oil,adjust seasoning. Let chill.

3.To prepare the croquetas,heat the olive oil in a heavy-bottomed saucepan and saute' the onion and bell pepper over med. heat for 2 minutes. Add the garlic and oysters,stirring constantly,cook until the mixture is dry,about 20 minutes. Remove the pan from the heat and let cool.

4. transfer the oyster mixture to a food processor and process for 30 seconds. return the mixture to the pan. Add the cream and the salt and pepper,and stirring constantly,simmer  for 3 minutes. Add the 1 1/2 cups of flour, 1/2 cup at a time, stirring with a wooden spoon until the mixture forms a ball. Remove from the heat and let cool and refrig.

5. Then using about 2T of the mixture for croqueta,shape into small finger sized sticks and dust with some flour. refrigerate to dry.

6.Place the flour and the eggs in separate bowls. Lightly beat the eggs. Season the cracker meal with some s &p and place in another bowl. dredge the croquetas first in flour,then in the egg,and finally in the cracker meal.

7. Deep fry the croquetas till golden brown. Drain on a paper towel.

8. Serve with horseradish Cream and banana-lentil salad. garnish with greens (optional)

Guide to Canning Food

Canning and Preserving For Dummies

Beet Soup

Ingredients

4-6 raw beetroot, about 500g

3 bay leaves

1 onion, chopped

1 garlic clove, crushed

Olive oil

1 tbsp red wine vinegar

600ml chicken stock, hot

2 tbsp crème fraîche

2 tbsp freshly grated horseradish

4 spring onions , sliced quite thinly

2 sticks celery with leaves, from the heart, thinly sliced

2 baby carrots , finely sliced on the angle

Method

Cook the beetroot in boiling, salted water with the bay leaves for 50-60 minutes until tender. Cool in the water, then skin and dice.

Fry the onions and garlic in two tablespoons of olive oil for 15 minutes or until really soft. Add the red wine vinegar and the diced beetroot. Tip in the hot stock and simmer for 15-20 minutes.

Purée the soup, push through a sieve and season. If it’s too thick, add a little more water or stock. Chill completely if serving cold.

Spoon into serving bowls, and finish with the sliced vegetables and a slug of olive oil. Mix the horseradish with the crème fraîche and serve alongside the soup.

Culinary Magazine January 2011 (needless to add all is NOT halal just some good ideas insh'Allah)

Culinary Magazine January 2011

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How to Slaughter Chickens Yourself Islamicly

Our brother Yusuf may Allah reward him raising and slaughtering his own chickens. Watch and learn insh'Allah.