Kitchen Classics: An International Iftar

There's No need to stick to traditional recipes when breaking your fast this month. Here's your menu from around the world, sorted

Beetroot Napolean with Honey-drizzled Goat's Cheese
Ingredients
. 4 small red beets, roasted or boiled
. 200 gm goat's cheese, softened
. 2 tbsp honey
. 3-4 tbsp Greek yoghurt
. 2 tbsp balsamic reduction
. 2 tbsp groundnut oil
. 50 gm hazelnuts, chopped, roasted
. Mixed leaves to finish
Method
Using a mandolin, slice the beets very thinly and cut into 2-inch diameter circles. Place on a tray, lined with a paper towel, and rest in the fridge overnight.
Mix the softened goat's cheese with the honey and add the Greek yoghurt, one tablespoon at a time, mixing until slightly softened but still holding its weight. Put in a piping bag.
Mix the balsamic and groundnut oil well, and dress the mixed leaves and hazelnuts together.
Build the Napoleon by starting with one beet slice, pipe a bit of goat's cheese mixture in a swirling motion, top with another beet slice and press down slightly, if the cheese mixture has not made it to the edge. Repeat to create a stack of six layers of beet and five layers of goat's cheese.
Serve chilled with the dressed mixed leaves and hazelnuts.



Vietnamese Shrimp with Mango and Avocado Salsa 
Ingredients
. 15 shrimps, peeled, de-veined, washed
. 2 red chillies
. 1 tbsp ginger, grated
. 3 cloves garlic
. 1 tbsp palm sugar
. 3 tbsp fish sauce
. Juice of 1 lime
. 2 tbsp groundnut oil
. 1 tbsp soy sauce 
For the salsa:
. 1 ripe mango, diced
. 1 ripe avocado, diced
. ½ red onion, finely chopped
. ½ red pepper, diced
. 4 pickled jalapenos, finely chopped
. ½ cup of cilantro leaves, coarsely chopped
. Juice of 1 lime
. Salt and pepper to taste
Method
For the marinade: place the chillies, ginger, garlic and palm sugar in a food processor, and pulse into a paste. Add the fish sauce, lime juice, groundnut oil and soy sauce, and mix until well blended. Marinate shrimp and leave to rest overnight.
Mix all the ingredients for the salsa together and keep aside.
Remove the shrimp from the fridge 30 minutes before cooking; make sure the grill is at a high temperature. Grill for approximately 30 seconds on each side or until cooked. Serve warm with the salsa.



Stuffed Chicken Breast With Polenta
Ingredients
. 4 chicken breasts
. 2 tsp ground cumin
. 2 tsp garlic powder
. 2 tsp red chilli powder
. Salt and pepper to taste 
For the stuffing:
. 2 tbsp olive oil
. 1 shallot, finely chopped
. 2 garlic cloves, finely chopped
. ¼ cup button mushrooms, finely sliced
. ½ red pepper, diced
. 4 slices sundried tomatoes, chopped
. ¼ cup baby spinach
. 1 tbsp basil, coarsely chopped
. 1 tbsp creamy feta cheese
. ¼ cup mozzarella, grated 
For the polenta:
. 1 tbsp olive oil
. 1 shallot, finely chopped
. 2 garlic cloves, finely chopped
. 1 tbsp oregano, finely chopped
. 1 cup chicken stock
. 1 cup milk
. ¼ cup polenta 
Method
For the polenta: in a saucepan, heat olive oil, and add shallots and garlic; sweat until translucent.
Add chicken stock, milk and polenta; bring to a boil then turn down the heat.
Simmer, stirring frequently to avoid lumps.
Butterfly the chicken breasts, leaving the sides intact so as to create a little pocket for the stuffing. Marinate using salt, pepper, cumin powder, chilli powder and garlic powder. Toss and set aside.
For the stuffing: heat olive oil in a pan, add garlic and shallots and cook until translucent.
Add mushrooms and red pepper; cook for a few minutes until tender.
Add sundried tomatoes, spinach and basil; continue to cook for a few more seconds until the spinach is wilted. Remove from heat and immediately add the cheese. Mix until well combined.
Take one heaped tablespoon of the mixture and stuff in the chicken pocket. Drizzle with olive oil and place in an oven at 200°C for a total of 20 minutes. Halfway through, remove and turn the chicken.
When the polenta is cooked, add oregano and seasoning, and remove immediately from the heat.
Serve the cooked chicken warm atop the polenta.
 
Moroccan Meatballs With Couscous
Ingredients
For the meatballs:
. 1 kg mince lamb
. 1 yellow onion, grated
. 4 garlic cloves, minced
. 2 tsp dried red chilli flakes, or as desired
. 4 tbsp ras al hanout
. 2 eggs
. Salt and pepper to taste
. 2 tbsp groundnut oil
For the couscous:
. 5 garlic cloves, minced
. 2 tsp ginger, minced
. 1 large yellow onion, finely chopped
. 2 red chilli, finely chopped
. 1 large carrot, diced
. 1 tsp cumin, ground
. ½ tsp turmeric
. ½ tsp cinnamon
. ½ tsp caraway seeds
. 500 gm tomato, chopped, strained
. 3 cup chicken stock
. 1 ½ cup couscous (or quinoa)
. Salt and pepper, to taste
. Fresh coriander leaves, coarsely chopped
Method
Mix together all the ingredients for the meatballs using your hands. Form into balls of 35gm each. In a hot pan, with groundnut oil, sear the meatballs just enough to brown on all sides, then remove.
In the same pan, on a lower heat, add garlic, ginger and onion, and cook until onions are slightly browned. Add chilli and carrot, and cook for a few minutes. Add all the spices, strained tomato, chicken stock (or water) and couscous. Bring to a boil, turn down heat, and return meatballs to the pan. Simmer until the couscous is cooked and the mixture thick (about 15-20 minutes). Season with salt and pepper.
Finish with freshly chopped coriander leaves and serve hot.
 

Pumpkin Coconut Curry
Ingredients
. 1 kg butternut squash, chopped into cubes
. Olive oil to drizzle
. 4 tbsp ghee
. 1 tsp black mustard seeds
. 1 small red onion, finely chopped
. 4 garlic cloves, minced
. 2 tsp ginger, grated
. 1 red chilli, finely sliced
. 1 bunch coriander stalks, plus extra to garnish
. Salt and pepper to taste
. 1 tsp cumin, ground
. 2 tsp garam masala
. 1 ½ tsp coriander, ground
. 1 tsp turmeric
. ½ tsp cinnamon
. ½ tsp cayenne pepper
. 1 tsp curry powder
. 3 curry leaves, bruised
. 400 gm tomato, chopped, strained
. 1 tin coconut milk
. 1 tablespoon maple syrup
. 1 can chickpeas, cooked
. 1 cup brown rice, cooked
. Salted cashew nuts, lightly toasted
Method
On a baking tray, bake the butternut squash - drizzled with olive oil, salt and pepper - until tender in an oven at 190°C (about 30 minutes).
In a pan, heat the ghee, then add mustard seeds. When they begin to pop, add onion and sweat until soft. Add garlic, ginger, chilli and coriander stalks. Cook further, stirring from time to time. Add salt, pepper and all the spices. Reduce the heat and cook for a further two minutes. Add chopped and strained tomatoes, coconut milk and softened butternut pumpkin. Allow to come to a boil and then simmer for about 10 minutes.
Using two cups of water, cook the rice in a saucepan, season well. To finish the curry, add maple syrup and chickpeas. Top with cashew nuts and coarsely chopped coriander leaves.
Serve warm.

Vegetarian Shepherd's Pie With Sweet Potato Mash 
Ingredients
. 4 tbsp ghee
. 4 cloves garlic, finely chopped
. 1 red onion, finely chopped
. 2 carrots, peeled, diced
. 2 celery sticks, diced
. ½ cup button mushrooms, finely sliced
. Salt and pepper to taste
. 2 tsp thyme
. 2 tsp paprika
. 2 tsp tomato paste
. 2 tbsp flour
. 1 cup veg broth
. ½ cup cooked lentils of your choice
. ½ cup corn
. ½ cup green peas
For the mash:
. 700 gm sweet potato, peeled, chopped
. Olive oil, to drizzle
. 1 tbsp ghee
. 2 cloves garlic, finely chopped
. Salt and pepper to taste
. 1 tbsp Greek yoghurt
Method
On a baking tray, bake the sweet potato drizzled with olive oil, salt and pepper until tender.
While it bakes, heat the ghee, garlic and onion in a saucepan until translucent.
Add the carrot and celery; cook for another two minutes.
Add the mushrooms, salt, pepper, and spices. Cook for a further two minutes.
Add the tomato paste and flour, mix well and then add the veg broth and boil to cook out the flour.
Once thickened add the cooked lentils, peas and corn.
Remove from heat and into a casserole dish to serve.
o finish the mash, heat ghee in a small frying pan and sauté the garlic for 30 seconds.
Mash the potatoes, add the garlic mixture, salt, pepper and Greek yoghurt. Blend till smooth. (If still too firm, add another tablespoon of Greek yoghurt.)
Put in a piping bag with a star nozzle. Pipe a design onto the veggie mixture and serve.

• Food and Dining