23 July 2012

Afghan- Mourgh- Middle Eastern Meal

Friday evening dinner for the rainy days. Warm Iranian Khaboos, pickled onion and Afghan mourgh  and if that wasn't enough of a culture clash, there was champagne. What do you do sometimes, things just fall into place and well, you get inspired and viola.. end up with a an overall Eastern Asian meal.

We ate it like a wrap almost, with mayonaise, and well, it was smacking good.

The recipes were sourced from various places, and ammended, as usual with little tweaks that I hoped made the taste a little better. As you have it for the Khaboos, Mourgh and for the Pickled Onion, that one's mine.

The recipes are very simple, and there were minor alterations I made with them.

Khaboos: Added sesame seeds to the top of the bread as I was rolling it in, to just give them a different look/feel/taste.

Mourgh: Added green chillies (about 5 small ones) to add to the heat.

Pickled Onion

Not your most expensive, but hey, something!
2 onions, cut into slices
4 limes, juiced, de-seeded

To Prepare

Simple, add the juice to the onions and leave in the fridge for a day or two. Eventually they will turn pink and sour :)

Algeria- Chakachouka

In an attempt to try and make something from every country in the world, I started off with this simple dish that seems to marry my taste of peppers and eggs. Looking around the net, I've discovered that like a lot of popular dishes this dish doesn't have just an Algerian heritage, but it's a common shared heritage in North African itself. My favorite part of the whole recipe was definitely the potatoes.. boy, did they taste delicious!

Of course, there were a few ammendments made as usual with the recipe. Below is the ammended recipe, to what was available/could be substituted.

Grocery List

Plate4 big ripe tomatoes
4 eggs
1 large yellow capsicum
1 large red capsicum
1 large green capsicum
1 large boiled potato chopped
2 medium onions, chopped
2 green chillies
1 head garlic, all cloves crushed and cut
1 tsp red chilli powder 
1 tablespoon cumin
bay leaf
1 teaspoon salt (to taste)
1 -4 tablespoon olive oil

To Prepare

  • Cut the tomatoes into large pieces. Deseed and dice all the peppers.
  •  Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the chilli powder to the oil to colour it, for about 30 seconds. Be aware that if not stirred, the powder can burn.
  • Add the tomatoes, peppers and potatoes. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves.
  • As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.

  • When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka. I served mine with steamed rice :)

10 July 2012

Roast Chicken- Jamie Oliver

We got a whole heap of different types of chicken over the weekend and the brother and I were tired of ordering food from outside. So I thought, since we constantly buy grilled chicken, I'd try and make the next best thing- that is, some roast chicken. Went online and found heaps of recipes, enough to get confused at the great many things you could do to get roast chicken. After having thought about it enough, I settled on an old favorite- Jamie Oliver.

I remember trying the same recipe out eons ago, and succeeding, some what so I thought I'd give it another shot. Got some chicken... and here's the before and after effect...

Waiting for the semi frozen chicken to dry out

Viola.. done, with more pepper than the recipe required. Though as a warning, it is not at all like grilled chicken (especially the sort that you could get from Empire or etc). This would be proper roast chicken, like the ones you'd find maybe in a salad or a wrap...

Raisin Oat Cookies

And so with just one success, read below began a cookie adventure. Ofcourse I limited myself to those that have a minimal number of ingredients but also those that I liked eating myself. And I now have a baking godess, it's obvious, I've posted numerous links with her recipes. But honestly, if I can make things enough to give to other people and they ask me if it's store bought, then why can't you?!

Here's the recipe & the stacks below.

And they're even round shaped!

Closer view would tell you that I left the sugar slightly whole because for some reason it's crunchier like that :)