Four Dishes with Fricy Flavours

Recipes by Erica Karbelnik. You can find her on Instagram.

Seared Scallops with Blood Orange & Urfa Pepper

Ingredients

• 6 large scallops (3 per person), patted dry
• 1 tbsp neutral oil (grapeseed or canola)
• 1 small blood orange, segmented + juice
• ½ tsp Urfa pepper
• ½ tsp kosher salt, to taste
• .5 tsp honey

Garnish

• Microgreens or fresh herbs (micro cilantro or micro mint)
• Sliced red onion (optional)

Directions

1. Pat the scallops completely dry. Season with salt.
2. Heat oil in a non-stick or stainless-steel pan over medium-high heat until simmering.
3. Place the scallops in pan, leaving space between them. Do not touch for 90–120 sec until golden crust forms.
4. Flip scallops and sear other side for 30 sec. Remove from heat.
5. Toss blood orange segments with a pinch of Urfa pepper and a squeeze of juice. If you like it sweater, add a bit of honey.
6. Plate the scallops. Top with the blood orange mix, sprinkle more Urfa if desired and garnish with fresh herbs and red onion.

Chef Tip: Urfa adds warmth without overpowering don’t be shy with it.

Grilled Amba Chicken Skewers with Mint & Red Onion

Ingredients

• 250g chicken breast or thigh, cut into 1-inch cubes
• 2 tbsp amba sauce (store-bought or homemade)
• ½ tbsp olive oil
• ½ tsp salt, to taste
• Bamboo skewers (soaked 30 min in water if using wooden)
• 1 tsp Aleppo pepper

Garnish

• 2–3 sprigs fresh mint, whole
• ½ small red onion, thinly sliced
• 1 fresh red chili pepper (finger chili or Anaheim)

Directions

1. Marinate the chicken in amba, olive oil, salt, and Aleppo pepper for 10–15 minutes.
2. Thread chicken onto skewers.
3. Heat grill or grill pan over medium-high heat. Cook chicken 4–5 min per side until golden and cooked through.
4. Plate skewers.
5. Garnish with fresh mint, chili slices and red onion slices.

Peach Fattoush Salad with Sumac & Aleppo Pepper

Ingredients

• 1 ripe peach, sliced
• 1 cup bay arugula
• ½ cup cucumber, diced
• 2 heirloom tomatoes diced
• ½ small red onion, thinly sliced
• 2 crispy pita chips, broken into pieces
• ½ cup fresh mint
• ½ cup fresh cilantro
• 1 tbsp olive oil
• ½ tbsp lemon juice
• ½ tbsp champagne vinegar
• ½ tsp sumac
• ½ tsp salt, to taste
• Aleppo pepper or chili flakes, to taste

Directions

1. In a bowl, toss greens, cucumber, red onion, tomatoes herbs and peach slices.
2. Drizzle with olive oil, Chardonnay vinegar and lemon juice. Sprinkle sumac, salt, and Aleppo pepper.
3. Add broken pita chips just before serving to maintain crunch.
4. Toss gently and plate immediately.

Pomegranate & Harissa BBQ Sauce Meatballs with Feta

Ingredients

• 250g ground beef or lamb
• 1 small shallot, finely diced
• 1 egg
• ½ cup milk
• 1 cup panko breadcrumbs
• 1 garlic clove, minced
• 1 tbsp parsley, chopped
• 1 tbsp mint, chopped
• ½ tsp salt
• ¼ cup pomegranate molasses
• 1 tbsp honey
• ½ tsp smoked paprika
• 2 tsp tomato paste
• 1 tsp ground coriander seed
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp harissa (adjust to taste)
• 1 tbsp olive oil
• ½ cup water
• 2 tbsp feta, crumbled, for garnish
• Pomegranate seeds (optional, for garnish)

Directions

For the Sauce:

1. Heat olive oil in a small saucepan over medium heat.
2. Add tomato paste and cook 30 seconds to release flavour.
3. Stir in the pomegranate molasses, honey, smoked paprika, garlic powder, onion powder, coriander seed, water and harissa.
4. Bring to a gentle simmer for 15 minutes or until slightly thickened.
5. Remove from heat and set aside.

For the Meatballs:

1. Preheat oven to 200°C / 400°F.
2. In a bowl, combine ground meat, egg shallot, garlic, parsley, mint, salt, milk, and panko. Mix gently until just combined.
3. Shape mixture into 12 small meatballs.
4. Heat a small oven-safe pan over medium heat with 1 tsp olive oil. Brown meatballs 2–3 minutes per side.
5. Simmer the meatballs in the sauce for another 35 minutes. If sauce thickens to much add water.
6. Once meatballs are braised and tender, garnish with fresh pomegranate seeds, feta and fresh herbs.