Philbys Fine Foods - Recipes

CREATE MOUTH WATERING DISHES!!!!

PHILBY’S FINE FOODS MOROCCAN ANGEL SALAD DRESSING AND POPPY SEED SALAD DRESSING LIFT AN ORDIANRY MEAL TO A MUCH HIGHER LEVEL, GIVING THAT MEAL THAT EXTRA CHARACTER – THAT EXTRA RESTAURANT QUALITY EDGE!!!
Whilst the Poppyseed Salad dressing is suitable only for cold foods, the Moroccan Angel Salad dressing can be used in some cooking applications - as a sauce and/or as a marinade. Below is a list of exciting examples for both hot and cold dishes utilizing the dressings.
Whether you are using these products to create meals for family and friends, or whether you are creating meals on a commercial level, the Moroccan Angel Salad Dressing and the Poppyseed Salad Dressing will give your meals the excitement and edge that they truly deserve!

Chicken Drumsticks marinated in Moroccan Angel Dressing

This dish is absolutely delicious and ideal for any dinner party! All I do here is roughly season and then panfry however many chicken drumsticks that you need. Panfry for just a few minutes just to seal the meat and until lightly browned. Pour over Philby’s Moroccan Angel Dressing coating all the chicken drumsticks. Cover in alfoil.  Place in oven (approx 175 degrees C) for 1 hour (turn each piece once during that time). Take off alfoil and let roast for another 20-30 minutes to achieve a beautiful brown colour on the drumsticks. Ready.
If you wish, you can miss the pan frying step. Just pour Philby’s Moroccan Angel Dressing over the drumsticks and put in the oven. Follow all the steps as stated in the last paragraph.
In the above dish, the concentrated flavours from the dressing add so much character to the chicken drumsticks. This is a dish that you will want to make over and over again!

 

 Philby’s Chermoulla

This is a terrific marinade for white fish. I use it on deep sea perch. I have exact ingredients for this recipe.
*         One third to one half of a cup of Philby’s Moroccan Angel Dressing
*           One third of a cup of freshly squeezed lemon juice
*           6 shallots – thinly sliced
*           4 cloves of garlic – crushed
*           One half to one teaspoon of ground cumin
*           A small amount of chilli – thinly sliced
*           One quarter of a cup of finely chopped fresh coriander
*           One quarter of a cup of finely chopped fresh mint
*           One quarter of a cup of finely chopped fresh flat-leaf parsley

Combine all the ingredients in a bowl and mix well.

This is enough for 2-3 perch fillets. Place each fillet onto alfoil (enough to fold over to cover each fish). Spoon some marinade onto each fish making sure each fish is covered both sides. Fold up the alfoil around each fish ensuring the marinade cannot leak out.

Place the folded fish in alfoil on a flat baking dish. Place in oven 150 degrees Celsius for 10-15 minutes (until just cooked).

Take out of the oven. Gently take out of the alfoil and place on plates or a tray. This is a delicious and melt in your mouth, very soft fish to eat.

The marinating should be done 2 hours before being put in the oven, or it can be done the night before and refrigerated.
Chermoulla is a Moroccan blend of herbs and spices and it is traditionally used for preserving or seasoning fish or meat.

May Cottage Cheese Salad

This is a delicious and an incredibly well presented salad due to the colour of all the different ingredients. It is not your everyday garden salad. I have this most days for lunch. There are no strict rules for making this dish. Cottage cheese is available in all supermarkets or delicatessens. In a salad bowl, scoop in cottage cheese.

As I said there are no strict rules here – you can add just about anything. I would stick to fresh herbs and vegetables. If you have left over chicken from the Moroccan Chicken, take the flesh off the bone and slice thinly (with a chef’s knife). Put the chicken to the May salad. Add sliced cucumber, sliced tomato (or chopped cherry tomato), sliced avocado, chopped shallots, and any fresh herbs (such as basil, mint, coriander). Gently toss. This salad is already bursting with flavour from the fresh herbs, vegetables, and chicken. It is also beautifully presented because of all the different colours.

Add some Philby’s Moroccan Angel Dressing. Gently toss. The 13 different ingredients in the dressing alone is flavoursome, but when mixed with all the above, you have a delicious salad, full of nutrients combined with a dose of Moroccan sweet, spicy, and sesame to add more character.

I have not put any quantities to these ingredients. It is all up to you as to how much of every ingredient you put in.

This is a great salad for entertaining. As I said, I have this salad almost every day for lunch.

Use the Moroccan Angel Salad Dressing as a sauce for cooked white fish, sausages, and potato chips.

The Poppyseed Salad Dressing is one that I would use on salads only. It is totally delicious on all lettuce base and pasta base salads. What you can also do, is use this dressing on all cold dishes.

Avocado Salad

The Moroccan Angel Spicy Dressing on sliced avocadoes gives them an incredible flavour! It is ideal for entertaining because it presents so beautifully! It is a terrific blend of colours and so tasty!!  As with the Cottage Cheese salad, there are no strict rules when making this dish.

What you need is:
Lettuce, baby spinach leaves, or mixed lettuce leaves
Carrots – diced or chopped
Red capsicum – diced
Chopped shallots
Red Cabbage – chopped
Avocadoes – thinly sliced long ways.

Put all the ingredients except for the avocadoes in a bowl. Pour in enough Moroccan Angel Dressing to coat and gently toss. Lay in a nicely presented bowl. Neatly place avocado slices on top of this layer and pour a little of the Moroccan Angel Dressing onto the avocado slices. Repeat this entire process until you have used up all the ingredients.

Chicken Pasta Salad

The ingredients used in this dish would be considered bland but the Moroccan Angel Spicy Salad Dressing adds a depth of flavour resulting in a very tasty and substantial pasta salad.

You need:
Cooked penne pasta
Chicken pieces – if you happen to have made the chicken drumsticks as per the recipe/suggestion and you have left over chicken, please feel free to use the chicken off the bone.
Goats cheese
Butter beans
Tomatoes
Toasted pine nuts
Baby spinach leaves
Fresh rosemary
Leave some sliced tomatoes and goats cheese for garnish

Mix all the ingredients in a bowl. Pour in enough Moroccan Angel Spicy Salad Dressing as you think necessary to flavour all the ingredients. Gently toss to combine. Pour carefully into a nice bowl. Garnish with some sliced tomatoes and goats cheese. This dish has a lot of flavour and character and is terrific for entertaining!