Philbys Fine Foods - Recipes

There are no hard and fast rules as to how you should use this product. It is delicious on its own as a salad dressing/sauce, or it can take on another dimension when combined with other ingredients.

Here are some tried and tested suggestions as to how you can be creative with this versatile product.

Poppy Seed Dressing

Absolutely delicious!!! Use it liberally on all lettuce and pasta based salads.

Moroccan Angel Dressing

This is a delicious dressing for an ordinary green or pasta salad. Simply prepare your salad then pour in enough dressing to toss and coat thoroughly. In my opinion it is especially delicious with vegetables such as tomatoes (especially cherry tomatoes) and sliced avocado. So make sure you include either or both of these vegetables.

Use as a marinade for chicken breasts for BBQ – cut and trim off any excess fat from the chicken breast. Pour enough of the dressing to thoroughly coat the chicken, then BBQ. Tip: when barbequing the chicken breast, ensure that the plat or grill is as hot as possible. Place each breast down and cook for a minute or two – or until browned on the side that is having the direct contact to the plate or grill. Turn over to the other side for a minute –or, until browned. Then (now this is important) close the barbeque lid and TURN OFF THE BBQ!!.This cooking process (slow cooking on left over heat) will give you, after approx 5 minutes, a delicious and tender chicken. PLEASE TRY IT!

Oven Roasted Chicken Drumsticks

This dish has a lot of character, it is so nice and it is perfect to serve at a dinner party! With this recipe the Moroccan Angel Dressing – Spicy or Original is used as a marinade and sauce.

You will need approximately 1.6kg of drumsticks. Season them. Take out the dish in which you plan to oven roast the drumsticks. Pour all the drumsticks in the dish. Pour over 2 bottles (250ml) of the Moroccan Angel Dressing – Spicy or Original. Make sure all the drumsticks are adequately covered. For best results, refrigerate overnight. Cover with aluminium foil. If you can’t – don’t have time, don’t worry, you will still end up with a good result. Oven bake (still covered with aluminium foil) for approximately 1.5 hours at 150-175 degrees celcius, turn drumsticks over after 30 minutes and repeat after another 30 minutes Take off the aluminium foil and let place back in oven to let the drumsticks and sauce brown and caramelize. Take out of oven an d let sit for approximately 10 minutes to “relax” the chicken. Ready to serve.

Another technique you can use is to panfry the drumsticks first in the oven tray/dish (you may need several stove elements to heat the tray) in order to “seal” them making them even tenderer!

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 salad 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.

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 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 aluminium foil (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 aluminium foil 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.

As a sauce for cooked white fish, sausages, and potato chips. These are my suggestions. Please feel free to experiment.