Whoppa Greek Meal

Ingredients

  • lettuce
  • Feta cheese
  • tomatoes
  • olives
  • Daddy Cool's pitta bread
  • Greek Meal by Daddy Cool

Preparation

Lukewarm salad with Greek Meal, with Feta cheese topping. Served with pitta bread and a tomato-olive dip sauce.


Wrap Kebab

Ingredients

  • 200 g kebab
  • 100 g carrots, finely chopped
  • 100 g white cabbage, finely chopped
  • 1 red onion, finely chopped
  • 1 cucumber in slices
  • 1 tomato in slices

Dressing

  • 1 tbsp yoghurt
  • 4 tbsp mayonnaise
  • 1 clove of garlic, finely chopped
  • 1 pinch of curry powder
  • small piece of green chilli pepper
  • a few coriander leaves
  • 1/2 lime
  • salt and pepper

Quiche Kebab

Ingredients

  • 200 g kebab
  • 100 g grated cheese (Emmental)
  • 1 piece of leek or pre-cut leek
  • 150 g shiitake mushrooms
  • 1 onion, finely chopped
  • a few sprigs of fresh thyme
  • 1 pinch of nutmeg
  • 1 pinch of cayenne pepper
  •  4 eggs
  • 25 cl fresh cream
  • 1 sheet of unsweetened crumbly pastry
  • salt and pepper

Preparation

1. Preheat the oven at 180°C.
2. Grease the quiche mould with butter. Powder some flour onto the greased surface. This will help to get the quiche out of the mould when baked.
3. Place the dough in the mould and press well into the corners.
4. Put a (round) piece of baking paper on top of the dough and cover with a fair amount of baking lentils or baking weights.
5. Put the quiche mould into the oven at 180°C and bake the dough for about 20 minutes. (Keep the oven on afterwards.)

For the stuffing:
1. Fry the kebab in the pan without fat.
2. Melt a knob of butter in a casserole or a large saucepan. Fry the shiitake mushrooms on a moderate flame. Stir the garlic pulp in, then add the chopped onion and leek a minute later.
3. Season the contents of the pan with a pinch of dried thyme, a pinch of nutmeg and some strong cayenne pepper.
4. Break the eggs into a mixing bowl. Pour in the cream and whisk together. Add some 5. freshly-ground pepper and a pinch of salt to taste.

6. Remove the baking lentils or baking weights and the baking paper from the prebaked pastry.
7. Spoon the stuffing into the pastry base and spread evenly.
8. Pour in the egg and cream mix and let it trickle between the stuffing.
9.Scatter the grated cheese evenly over the quiche.
10. Bake in the preheated oven at 180°-190°C, for at least 30 minutes.
11. Take the quiche carefully out of the mould, cut into pie slices and serve hot.


Rice Salad with Kebab

Ingredients

  • 2 eggs
  • 150 g tinned sweet corn
  • 1 bunch of rocket salad
  • 1 ripe avocado
  • 3 tomatoes
  • 300 g mixed rice
  • a sprig of flat-leaf parsley
  • fleur de sel
  • cocktail sauce

Preparation

  1. Boil the mix of white and wild rice until cooked (follow the instructions on the package), place in a serving dish and leave to cool down.
  2. Boil the eggs in simmering water until just not hard-boiled. Count 8 to 9 minutes. Chill them in ice-cold water.
  3. Dice the tomatoes and sprinkle over the cooled down rice.
  4. Cut the avocado in half and carefully remove the stone.
  5. Cut into segments and remove the skin.
  6. Then cut into small chunks and add to the rice dish.
  7. Rinse the parsley and rocket leaves, and leave to drain.
  8. Chop the parsley leaves very finely and scatter over the rice. Keep the rocket aside for a moment.
  9. Drain the sweet corn and distribute over the rice dish as well. Mix all together with care to obtain a colourful and varied salad.
  10. Peel the eggs and cut them in four. If everything went well, the egg yolk is still a bit soft. Sprinkle some coarse salt (fleur the sel) over the egg parts.
  11. Fry the kebab in a pan without fat and stir under the rice. Serve immediately with a dash of cocktail sauce and rocket.

Gourmet Pasta with Fresh Basil

Ingredients

  • rocket salad
  • radicchio salad
  • red onion
  • mozzarella
  • fresh basi
  • a dash of fragrant olive oil
  • Italian Meal by Daddy Cool
Preparation

Italian Meal mixed with red onion, mozzarella on rocket and radicchio salad topped with a dash of fragrant olive oil and fresh basil leaves.


Kebab in Buckwheat Pancake

Ingredients

  • 100 g kebab
  • 4 eggs
  • 20 cl blond table beer
  • 60 cl milk
  • 100 g plain flour
  • 300 g buckwheat flour
  • 1 knob of butter
  • 1 pinch of salt

Preparation

  1. Sieve the buckwheat flour and the plain flour into a large mixing bowl and pour in the milk and the blond table beer.
  2. Add a pinch of salt and mix until smooth.
  3. Break the eggs and add to the mixture.
  4. Use a hand mixer to obtain a lump-free batter.
  5. Fry the kebab without fat in a frying pan on a moderate flame.
  6. Pour three mini-ladles of batter in the hot pan, enough to make a thick pancake.
  7. Fry the buckwheat pancake 1 to 2 minutes and turn over carefully.
  8. Fry for one more minute and serve immediately.

Luxe Kebab Hamburger

Ingredients

  • 400 g kebab
  • 4 tbsp chopped walnuts
  • 1/2 bunch of watercress
  • 4 hamburger rolls
  • 4 slices of blue cheese
  • 10 g preserved green peppercorns, drained
  • 10 cl sherry vinegar
  • 20 cl Madeira wine
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 onion
  • olive oil
  • salt

Preparation

  1. Peel the onions and chop finely.
  2. Heat a dash of olive oil over a moderate flame.
  3. Add the sprig of thyme and bay leaf to the pan and sauté the onions.
  4. Pour the sweet Madeira and sherry vinegar over the sautéed onions and let the mix simmer for 7 to 10 minutes on a low heat.
  5. Leave the relish to cool down, then place in the refrigerator.
  6. Fry the kebab meat in a pan without fat.
  7. Strain the preserved green peppercorns in a sieve and rinse under cold running water.
  8. Crush a portion of peppercorns (to taste) in a mortar and add to the kebab.
  9. Cut the rolls in half and trickle some olive oil over both halves.
  10. Place the buns face-down in a hot pan and grill them for a couple of seconds.
  11. Rinse the watercress (or other salad if preferred) and drain.
  12. Compose the hamburgers. Put the bottom half of the buns on the kitchen surface.
  13. Dress with some watercress (or salad) and drizzle with olive oil and relish marinade.
  14. Continue with the kebab and a slice of blue cheese.
    Spoon some relish on top of the cheese, scatter with chopped walnuts and complete with the other half of the bun.

Pasta Kebab

Ingredients

  • 150 g Parmesan shavings
  • 200 g frozen peas or edamame beans
  • broccoli
  • 500 g penne
  • 400 g kebab
  • 1/2 bunch of tarragon
  • salt and pepper

Preparation

  1. Fry the kebab in a pan without fat.
  2. Bring a large pan of water to the boil and add a generous pinch of salt.
  3. Plunge the pasta in the boiling water and add the broccoli florets 3 minutes before the penne are al dente. This way the broccoli and the pasta are ready at the same time, in one energy-friendly cooking process. Drain and keep a small quantity of the cooking liquid.
  4. Tip: boil the pasta 1 minute shorter than indicated on the packaging.
  5. Heat the pasta and broccoli in a pan on a low fire.
  6. Stir in the frozen peas and some of the cooking liquid.
  7. Add the kebab and freshly ground pepper and salt to taste.
  8. Serve into bowls and finish with grated Parmesan cheese.

Couscous Kebab

Ingredients

  • 250 g couscous
  • a pinch of curry powder
  • 1 tsp tandoori spices
  • 1 small red chilli
  • 1 clove of garlic, finely chopped
  • 1 red pepper
  • 40 g ginger
  • 2 l vegetable stock
  • 500 g kebab
  • a sprig of parsley
  • a sprig of mint
  • a sprig of coriander
  • a dash of soy sauce
  • a dash of olive oil
  • pepper

Preparation

  1. Use a vegetable peeler to remove the skin of the pepper. Cut in half lengthwise, then remove the stalk, the seeds and the white parts. Chop the pepper into very fine cubes.
  2. Heat the vegetable stock on a moderate flame until just below boiling temperature.
  3. Peel the piece of ginger and the clove of garlic. Grate finely. Remove the seeds from the chilli pepper and grate finely.
  4. Place the couscous in a large bowl. Pour over twice the amount of vegetable stock and leave the grains to swell. The couscous will absorb all of the vegetable stock.
  5. Rinse the herbs and pluck the leaves of the mint, the coriander and the flat-leaf parsley.
  6. Finely chop the herbs and mix under the couscous together with the red pepper. The result is called tabbouleh.
  7. Season the tabbouleh with a dash of (salty) soy sauce, ginger, chilli pepper and some freshly ground pepper.
  8. Fry the kebab in a pan without fat and mix under the tabbouleh.
  9. Serve warm for immediate use or leave to cool down and serve later.

Zesty Thai appetizer

Ingredients

  • Lime
  • Tigerprawn
  • Fresh coriander
  • Mint
  • Yoghurt
  • Thai Meal by Daddy Cool
Preparation

A glass filled with Thai Meal with one tiger prawn, a slice of lime and fresh coriander leaves and mint. Served with a yogurt dip.


Veggie Snack to Go

Ingredients

  • White cabbage
  • Garlic sauce
  • Vegetarian Meal by Daddy Cool

Preparation

Boiled white cabbage leaves stuffed with our Vegetarian Meal, with a garlic dip to top it off.


Naan with Dips

Ingredients

  • yoghurt
  • mint
  • apricot chutney
  • naan bread by Daddy Cool

Preparation

Naan prepared with a yoghurt-mint dip and apricot chutney.


Kebab in Potato Cake

Ingredients

  • 200 g kebab
  • 4 tbsp flour
  • 1/2 bunch of coriander
  • 1/2 chilli pepper
  • 1 clove of garlic
  • 1 shallot
  • 1 kg potatoes (‘bintje’)
  • olive oil
  • 1 pinch of garam masala
  • salt and pepper

Preparation

  • Preheat the oven at 200°C.
  • Put the potatoes in a heat-resistant dish and drizzle them with a layer of olive oil.
  • Roast the potatoes in the hot oven. This takes about an hour, depending on the size of the potatoes. Wait till they are done before continuing.

Stuffing:

  • Peel the shallot and cut it lengthwise in two. Chop as finely as possible.
  • Peel the garlic and crush into pulp. Remove (to taste) the spicy seeds and cut the chilli pepper in tiny pieces. Heat a large frying pan and fry together in a dash of olive oil.
  • Fry the kebab in a pan without fat.
  • Prod a roasted potato on a fork and remove the skin carefully. Repeat for the other potatoes.
  • Place a food-mill on top of a large mixing bowl and use to puree the peeled potatoes.
  • Season with a pinch of garam masala (spice mix), add salt and pepper to taste.
  • Add the fried shallot, chilli pepper and garlic.
  • Rinse the coriander and remove the stems. Chop the leaves finely and stir under the mashed potatoes.

 

  • Hold a portion of mash in your hand and put the fried kebab in the middle. Fold the mash carefully around the kebab meat into a ball. Flatten each ball slightly to form a loaf-shaped cake about 6 to 8 centimetre wide.
  • Put some flour in a dish and carefully dust the potato cakes.
  • Melt a knob of butter in a casserole on a moderate flame.
  • Fry the cakes on both sides until golden brown.

Veggie Snack to Go

Ingredients

  • White cabbage
  • Garlic sauce
  • Vegetarian Meal by Daddy Cool

Preparation

Boiled white cabbage leaves stuffed with our Vegetarian Meal, with a garlic dip to top it off.


Naan with Dips

Ingredients

  • yoghurt
  • mint
  • apricot chutney
  • naan bread by Daddy Cool

Preparation

Naan prepared with a yoghurt-mint dip and apricot chutney.