Photography, Recipes and Food Styling: Flavor Republic
- Mahy Megahed, Hana Shash, and Dina Oraby -
Client: Seoudi Supermarkets
it's been a while since we've put together a collection of your recipes, so we thought we would gather some breakfast, lunch and dinner inspiration for you! These are just a few from our recipe series exclusively for Seoudi Supermarkets.
HONEY & GINGER PRAWN TACOS
- 600g prawns, peeled
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp oyster sauce
- 3 cm piece ginger
- 1 tbsp black sesame seeds
- 8 corn tacos
- 1 carrot, julienned
- 2 spring onion, sliced
- ½ cup edamame beans
- 4 tbsp mayonnaise
- coconut oil, melted
- 6 baby radishes, thinly sliced
- In a bowl, grate the ginger and add the sesame oil, honey, oyster sauce, and a couple of tbsp of oil. Add the prawns and toss to coat. Leave to marinate for 15 minutes.
- Heat the tacos and keep warm.
- Heat a pan with a little oil and add the prawns. Cook for about minute on each side.
- Fill the tacos with the prawns, carrot, spring onions, radishes, edamame, and top with the sesame seeds.
BRAISED TOMATOES WITH BURRATA
- ⅔ cup olive oil
- 1 kg ripe cherry tomatoes
- Fresh basil leaves
- 8 small garlic cloves, smashed
- 230g burrata cheese
- Crusty bread, toasted
- In a skillet, heat olive oil over medium heat. Add tomatoes, salt, basil, and garlic and cover.
- Allow to braise for 20 minutes then remove lid and remove skillet from heat.
- While still hot, set the skillet under an oven broiler at medium heat. Allow to broil just until tomatoes begin to char. About 5-8 minutes.
- In bowl, arrange burrata. While still hot spoon the tomatoes over the burrata and serve warm with crusty bread.
HEIRLOOM TOMATO AND HERB SALAD WITH FRIED CHICKPEAS AND CAPERS
Fried Chickpeas & Capers
- 6 tablespoons grapeseed oil (or another high heat oil) divided
- 3 tablespoons brine packed capers, drained and patted dry
- ½ cup chickpeas (if from the can drained and patted dry)
- pinch of smoked paprika
- pinch of fine sea salt
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons minced dill + additional sprigs for garnish
- 2 tablespoons minced basil, + full leaves for garnish
- 1 tablespoon minced parsley + additional sprigs for garnish
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 2 ½ pounds assorted heirloom tomatoes, sliced
- 1 pint cherry tomatoes, sliced in half
- Crumbled feta cheese for serving (optional)
- Heat 3 tablespoons of the grapeseed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
- Whisk together the vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
- Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.
PAN SEARED FISH WITH TOMATOES & OLIVES
- 2 tsp olive oil
- 4 white fish fillets
- Salt and pepper
- 2 cloves garlic minced
- 1 onion, sliced
- 1 cup cherry tomatoes, quartered
- 1 tbsp lemon juice
- ⅓ cup pitted olives
- 2 tbsp parsley or basil to garnish, chopped
- Heat oil in a pan over medium heat. Season both sides of the fish. Fry the fish until golden brown.
- Add in the onion and garlic, and fry until fragrant. Add in the tomatoes, lemon juice, and olives, and continue cooking until the fish has cooked through and sauce has reduced a little.
- Pour the sauce over the fish and serve immediately with the herbs.
BEEF AND HORSERADISH CROSTINI
FOR THE BEEF
- ½ kg beef fillet
- 25g crushed black peppercorns
- 2 tbsp vegetable oil
- Baguette, cut into slices
- Radishes, sliced
FOR THE HORSERADISH SAUCE
- 4 tbsp Greek yogurt
- 2 tbsp horseradish sauce
- Preheat oven to 180°C.
- On a plate scatter the peppercorns and salt and roll the beef fillet in them so it’s totally coated.
- Get a pan smoking hot and add the oil, then place the beef fillet in the pan, turning so it’s seared all over.
- Take the fillet out of the pan and place in oven for 10 minutes (15 if you want medium doneness), remove from the oven and tightly wrap in clingfilm, then place in to the freezer for an hour.
- Meanwhile, make the horseradish sauce by mixing the ingredients in a bowl and placing in the fridge.
- When you’re ready to serve, toast the baguette and top with the horseradish, then take the beef out of the freezer (it shouldn’t be frozen) and slice finely, draping the beef slices over each of the crostini.
- Finish with chives and the sliced radishes.
BLACKBERRY GOAT CHEESE CROSTINI
FOR THE WHIPPED GOAT CHEESE:
- 60g cream cheese
- 230g goat cheese
- salt and pepper
FOR THE CROSTINI:
- ⅓ cup honey
- 1 large sprig fresh rosemary
- 1 baguette, sliced
- 2 tbsp olive oil
- 170g fresh blackberries
- ¼ cup fresh basil, chopped
- 1 lime, zested
FOR THE WHIPPED GOAT CHEESE:
- Place cream cheese and goat cheese into the bowl of a food processor. Blend for 10 seconds or so, then scrape down the sides of the bowl and add salt and pepper to taste. Blend again for 10-20 seconds until cheese is creamy.
- Scoop whipped goat cheese into a small bowl and set aside.
FOR THE CROSTINI:
- Pour honey into a small saucepan.
- Roll the rosemary sprig around a bit with your hands or hit it a few times with the back of a knife to help it start releasing some of its flavor. Add rosemary to honey and stir to combine.
- Warm honey over very low heat – we don’t want it to simmer at all! – for 10-15 minutes to help it absorb the rosemary flavor. Remove from heat and set aside to cool briefly.
- Drizzle bread with olive oil and bake at 190C until bread is lightly toasted.
- When crostini is toasted, top each one with a bit of whipped goat cheese, then 1 or 2 blackberries. Sprinkle chopped basil and a pinch of lime zest.
- Finally, use a small spoon to drizzle a bit of warm honey on top. Serve immediately.