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Sliced | Halal Elevated Food

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Join us as the Sliced team aim to redefine what halal can be! Let us know in the comments what you’d like to see 💪🏽

🎥 @ahmed_outloud by @slicedltd

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3 months ago

Foraging with Ayaat: Elderberries 🍃

Elderberries are still out and available to forage, they can be simmered down into a tincture and used to treat colds and flus!

Forage safely: Only take what you need, with permission, and GUARANTEE that you know the plant you are picking. by @slicedltd

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2 hours ago

A look back to our planned @slicedrestaurant pop up. Unfortunately, due to logistical complications it couldn’t go ahead, but the idea is really strong and we would love to get these dishes out to the public! If you know any UK places that we can utilise for a pop up (ideally London/Birmingham) please DM us! by @slicedltd

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2 days ago

4 Lads from Birmingham escaped the city to spent the day as farmers at @willowbrookfarmers The purpose of the series is to broaden our understanding of what Halal food is! by @slicedltd

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6 days ago

Trailer: Foraging with @ayaataayaa 🍄‍🟫🫐🪾 by @slicedltd

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8 days ago

Every Muslim needs to start foraging.

A piece by @ayaataayaa

Follow to watch the new series to Sliced: Foraging with Ayaat! by @slicedltd

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14 days ago

Can panna cotta be halal?

Yes it can! 👌🏽

Recipe:

3 gelatine sheets
250ml whole milk
300ml double cream
50ml honey
1/2 tspn vanilla extract
100g feta
100g Greek yoghurt
1/2 lemon juiced
1 lemon, zest
2 figs
8 walnuts

1. Bring to a simmer milk, cream, honey, salt and vanilla. Meanwhile place 3 halal gelatine sheets one by one into cold water.
2. Once the sheets are pliable and soft, remove from the water and squeeze out the excess. Whisk into the warm cream mixture.
3. Pour the mix through a sieve into four ramekins. Cover with cling film and refrigerate overnight.
4. To serve, warm the outside of the ramekin gently in a tray of warm water. If they are difficult to remove, use a small knife to carefully loosen the edges.
5. Blend together feta, yoghurt, lemon zest and juice until smooth.
6. Serve the panna cotta with whipped feta, sliced figs and crumbled walnuts. by @slicedltd

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2 months ago

Can beer battered fish be halal? 🐟

Yes it can!

Recipe:

2 cod/haddock loins
1 tbspn salt
1 tbspn sugar
1 lemon peel, finely chopped
200g rice flour
200g plain flour
2 tsp baking powder
1 tbspn salt
1 tbspn turmeric powder
1 tbspn smoked paprika
400ml ginger beer
1L high smoke point cooking oil/tallow

1. Cut the white fish into evenly sized pieces and cover with the salt, sugar and lemon peel mixture, allow to sit for 10 minutes and then rinse off and pat dry.
2. Mix together rice flour, plain flour, baking powder, salt, turmeric, paprika and ginger beer. Add extra water if needed.
3. Dust the fish pieces in flour and dip into the batter.
4. Fry in oil over a medium heat until crispy and golden. Drain on a paper towel.

Quinoa salad:

150g mixed quinoa
4 tbspn pomegranates seeds
2 tbspn chopped almonds
1 tbspn chopped preserved lemon
4 tbspn green peas
Salt & lemon to taste

1. Bring the quinoa to boil in salted water for 15 minutes. Drain and rinse in cold water.
2. Add into a bowl with pomegranate seeds, almonds, lemon, peas and season well.
3. Serve cold with the crispy fish on top. by @slicedltd

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2 months ago

Duck & Elderflower sauce

🦆 from @saffron_alley

2 duck breasts
1 red grapefruit
2 tbspn light soy sauce
1 tspn white miso paste
1 tbspn honey
100ml elderflower cordial
2 tbspn sesame paste
50g unsalted butter
Fresh elderflowers & chives

1. Preheat oven to 180°C, score the duck breasts and pat completely dry.
2. Peel and segment grapefruit. Keep the segments aside and squeeze the juice out of the pulp into a bowl.
3. Add soy sauce, miso, sesame paste, honey, elderflower cordial and whisk together.
4. Bring to a simmer for 3 minutes and add in cold butter, shaking the pan until emulsified.
5. Place the duck in a cold pan, skin side down. Fry on low heat for about 5 minutes until the duck is golden and crispy.
6. Oven roast for 7 minutes and rest for 5.
7. Add in fresh elderflowers and chives into the sauce before serving. by @slicedltd

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4 months ago

This Steak & Aubergine recipe is bound to impress your family on Eid, especially if they love rich, smokey flavours!

🥩 from @saffron_alley by @slicedltd

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4 months ago

Halal wild rabbit Molokhia 🐇

Serves 2

Rabbit
2 Rabbits, skinned and quartered (just use the legs and forelegs, use the saddle for quicker cooking)
1/2 brown onion
4 cloves

1. Wash the raw rabbit well and place in a pressure cooker.
2. Push the cloves into the halved onion and add in as well as enough water to fully cover the meat.
3. Lightly season with salt and pressure cook on high for 30 minutes. If the rabbit is quite large you may need to break the pieces into smaller cuts or cook for 40 minutes.
4. Reserve the stock and cool the cooked meat before shredding off the bone. You can add a little stock to this and cover it lightly to ensure the meat doesn’t dry out.

Molokhia
2 bags frozen, chopped Molokhia leaves
1 onion
1.5L rabbit stock
1/2 bunch coriander
4 cloves garlic/8 wild garlic leaves
100g unsalted butter
2 tbspn ground coriander seeds
2 chicken stock cubes

1. Finely chop the onion and stalks of coriander. Fry in 25g of butter.
2. Pour in 1L rabbit stock and add frozen Molokhia and stock cubes. Heat on medium for about 20-30 minutes until the Molokhia has come to a boil, then switch off the heat. Add in the remaining stock as needed to achieve the right consistency.
3. Fry chopped coriander, garlic and coriander powder in the remaining butter and add into the molokhia.

Rice
150g basmati sella
25g unsalted butter
3 tbspn vermicelli pasta
4 split green cardamom pods
2 cloves

1. Wash the rice until the water runs clear.
2. Melt the butter and fry the cardamom, cloves, and vermicelli.
3. Add in the rice, cover with water until it is an inch above the rice.
4. Season with salt and bring to a boil. Reduce immediately to a medium low heat and allow half the water to evaporate.
5. Stir gently and cover, cooking on low heat for a further 15-20 minutes.
6. Fold once more and leave uncovered and off the heat for 5 minutes. by @slicedltd

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4 months ago

Many people will question, ok even if hunting is permissible… why should I promote it when we have a huge halal meat industry at our hands?

Abdullah breaks down why he has been hunting for decades. Quite simply, it’s an activity that brings us back to our roots and grounds us as Muslims. When you are out you become totally immersed in the rhythm of nature, and it serves as a beautiful way to connect you to your Lord.

Would you ever try hunting? by @slicedltd

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4 months ago