Cooking Lab - Baked Broccoli Falafel

Cooking Lab - Chicken Feta Sausage Wrap with Pomegranate Tabbouleh (夏日輕爽午餐: 澳式鄉村雞卷配紅石榴碎麥沙拉)

This is GMV's Lebanese inspired shawarma recipe. Shawarma is a popular Middle Eastern 'sandwiching' meat or poultry served on pitas. 

本來是想做沙威瑪，但實在太大費周章，所以自編了一個改良的健康版。

做了個夏日爽口紅石榴碎麥沙拉，跟鄉村雞肉腸包在扁圓大餅麵包內，真的是一道輕食美味的午餐~


(c) GMV - Got My Vote!

The original version used in Lebanese shawarma is slow cooked meat on rotisserie, but I've decided to use gourmet chicken sausages instead. It is topped with generous tabbouleh & pomegranate salad and lavishly spread with hommus all wrapped in between wholemeal pita bread. 

No one can really resist this gorgeous delicious meal filled with GMV's 'tweaks' :) 

The result? Absolutely fantastic and the taste is sensational. They will be a hit at our next BBQ party. 

Ingredients:

- 6 spinach and feta chicken sausages 
- 1 bunch parsley 
- 6 wholemeal pita bread 
- 1 truss tomato 
- 1/2 cup cous cous 
- 1/4 pomegranate 
- 6 tablespoon hommus 
- 1 lemon 
- 2 tablespoon olive oil 
- 1/4 teaspoon plum vinaigrette 
- 1/4 teaspoon aged balsamic vinegar 
- Salt and pepper to season 

Method:

1. Wash and rinse the parsley and tomato.

2. Pat dry and set aside.

3. Cook 1/2 cup of cous cous according to package instruction and set aside to cool.

4. Heat cooking oil in a frypan/BBQ grill and thoroughly cook the chicken sausages until caramelised.

5. Quarter the pomegranate and pick out the seeds.

6. To make the tabbouleh salad, check out the detailed recipe here; or

7. Roughly chop the parsley, dice the tomato and mix with the cous cous.

8. Stir in the lemon juice and oil.

9.  Add 1/4 teaspoon of blood plum vinaigrette and 1/4 teaspoon of aged balsamic vinegar.

10. Mix well to combine.Season with salt and pepper.

11. Scatter the pomegranate seed on top.

12. Leave it in the fridge to cool.

13. Grill the pita breads in the oven for 1 minute.

14. Now to assemble, place 1 pita bread flat on each of 6 plates.

15. Lavishly spread the hommus on top.

16. Place the chicken sausage on top.

17. Garnish with tabbouleh and pomergrant salad.

18. Tightly roll it up.

19. Serve and Enjoy!

This chicken sausage shawarma is a flavour-explosion and contains all the nutrients you need for a healthy lunch. 

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Cooking Lab - Best BBQ Chicken Wrap with Tabbouleh and Garlic Sauce

This is a Lebanese-style chicken wrap sandwich using leftover BBQ chicken. It is quick, easy and oh so tasty. 

The combination of the flavors are totally addictive and mind-blowing. I want to sing!~



(c) GMV - Got My Vote!

The main star is the amazing smooth white garlic sauce. You can get most of the ingredients pre-made ready for you at the deli. It is cheap and a time saver. 

I will save another blog post to rave about the totally amazing, addictive Lebanese garlic sauce (also known as Toum). There is no turning back once you tried it. You will be hooked!~

Ingredients:

- 1/2 BBQ chicken 
- 4 fresh Lebanese round bread 
- 50ml garlic dip sauce 
- 50ml hommus 
- 100g tabouli 
- 30g mixed cheese 

Instructions:

1. Warm up the BBQ chicken in the oven on medium for 3 minutes.

2. Lay Lebanese bread on a flat surface.

3. Gently pull apart the Lebanese bread from the side.

4. Spread a generous amount of hommus evenly.

5. Add 2 spoonful of tabouli.

6. Add 1 spoonful of mixed cheese.

7. Top it with BBQ chicken.

8. Drizzle with garlic sauce.

9.Fold in the sides and roll up tightly.

10. You can toast the wraps if you prefer.

11. Cut the wraps in half.

Enjoy the taste sensation. Seriously! It is really the tastiest wrap ever....oh - I know how to top this: Add a slice of hash brown!!! OMG - it is seriously good stuff!!

Perfect for lunch or dinner.

Cooking Lab - Shakahuka Baked Egg & Butter Beans in Ragu Sauce

An middle-eastern inspired dish. I tweaked it to suit Sydney's Sunday brunch style. Runny yolk over the rich aromatic Ragu sauce & butter beans. It is super easy and versatile. A comfort food dish that never fails to make people say 'yum!' 

(c) GMV - Got My Vote!"

Ingredients:
- Leftover Ragu/Bolognese Sauce 4 T/s 
- Butter Beans x 1 can drained & rinsed. 
- Eggs x 2 
- Truss Tomato x 1/2 
- Mozzarella Cheese 50g 
- Bread x 2 pieces 
- Extra Virgin Olive Oil 1T/s 
- Parsley 10g 
- Loose Garden Salad 100g 

Instructions:
1. Preheat Oven to 180C
2. Place Butter Beans & tomato slices at the bottom of a small earth ware dish.
3.Top with 2 spoonful of the Ragu sauce abc sread it evenly.
4. Break an egg on each dish and sprinkle a generous handful of mozzarella cheese.
5.Drizzle some olive oil on the bread.

6. Place both in the oven and bake for 5 minutes.

7. Garnish with parsley and cracked pepper.

8.Served with a side garden salad and toasted bread pieces.