August 23rd, 2009 / No Comments » / by jzigbe
Ingredients
220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper
1 bay leaf, to garnish
2-3 fresh cranberries, to garnish
Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.
Courtesy: BBC Food; Chef: Angela Griffin
Posted in: Recipes & Tips
Tags: ChickenLivers
August 23rd, 2009 / No Comments » / by jzigbe
Thai Chicken Burgers
Ingredients
For the burgers:
4 chicken fillets
2 bird’s-eye red chillies, chopped
1 tsp peeled and finely grated galangal
1 tsp finely chopped lemongrass
2 spring onions, finely chopped
15g coriander, including stalks, chopped
1 lime, zest of half and juice
2 tbsp vegetable oil
salt and freshly ground black pepper
For the sauce:
55g honey
20ml water
½ tsp crushed dried chilli flakes
In a medium bowl mix together the galangal, lemongrass, spring onion, coriander, lime zest and juice. Season.
In a food processor blend together the chicken and chilli.
Add the galangal mixture to the chicken and blend again until just combined.
Carefully remove the mixture from the processor, divide into eight potions and shape each portion into a burger.
In a small saucepan mix together the honey, water and chillies, then place over a low heat and cook until a syrup forms.
Heat the oil in a medium frying pan.
Fry the cakes in the oil for 2-3 minutes each side or until cooked through and golden.
Serve the cakes with the dipping sauce in a separate dish to the side.
[Adapted from BBC food]
Posted in: Recipes & Tips
Tags: Burgers, Thai
August 23rd, 2009 / No Comments » / by jzigbe
Ingredients
8 spring onions, finely chopped
1 red chili, finely chopped
2 garlic cloves, finely chopped
100g homemade salted peanuts, finely chopped
500g minced pork or beef
large bunch fresh coriander, chopped
1 lime, zest and juice only
salt and ground black pepper
In a bowl mix well finely chopped spring onions, red chili, garlic, peanuts with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.
Shape the mixture into burgers and if have time chill until ready to cook.
Broil or grill them until cooked.
[Adapted from BBC food.]
Posted in: Recipes & Tips
Tags: Burgers, Thai
August 23rd, 2009 / No Comments » / by jzigbe
SCD Butter Chicken
1 kg boneless chicken breasts [cut in bite sized chunks]
250 gm salted butter
1/2 kg tomato passata [Ripe tomatoes pureed and sieved to remove skin and seeds]
250 gm yogurt
4 tbsp dripped yogurt
4 green cardamoms
8 black peppers
2 inches cinnamon
8 cloves
8 cloves of garlic
1 inch ginger
Red chilli powder: 1 tsp, or to taste
salt to taste
2 tbsp fresh lemon juice
2 tbsp honey
Place the whole spices in a frying pan and dry roast them for about 10 minutes until you can smell them strongly in the kitchen.
In a blender, whizz together the roasted spices with the ginger and garlic. Add a little bit of water to get a smooth paste.
Don’t worry if the paste is a little grainy. Add it along with salt, chilli powder, lemon juice and the 250 gm of yogurt to the chicken and mix the whole lot together well.
Leave this to rest for at least two hours.
When you are ready to eat, preheat the oven to 190 degrees centigrade or gas mark 5.
Spoon the pieces of chicken into two shallow baking sheets and bake for twenty minutes until they are white all the way through.
In the meantime, bring the passata to heat in a large pot over a medium heat. Mix in the dripped yogurt, honey and butter. When you can see the melted butter on the surface, mix in the cooked chicken with all its juices.
Posted in: Recipes & Tips
Tags: Chicken
August 23rd, 2009 / No Comments » / by jzigbe
Batter recipe [downloaded from longisland list ... I think?]
You can fry fish or vegetables like cauliflower, zucchini and so on in it.
It’s a rather thick batter, here’s the recipe:
3 eggs
3 tablespoons sparkling water
3 tablespoons dripped yogurt
1 cup ground almonds
1/4 cup freshly grated parmesan
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients well in a blender or food processor.
Dip in the fish or vegetables, fry and enjoy!
Posted in: Recipes & Tips
Tags: Batter
August 23rd, 2009 / No Comments » / by jzigbe
1] Mix 1 cup yogurt cheese with 1/4 cup grated
Parmesan cheese. Add 2 tablespoons sesame seeds
and 1/4 teaspoon legal garlic salt.
Use as spread
—————————————-
2] Add 1/2 cup fruit, such as crushed pineapple
or strawberries, or 1/3 cup legal fruit preserves into
1 cup yogurt cheese and use as a topping for desserts,
legal muffins, etc.
—————————————-
3] Combine 2 cups of yogurt cheese with onion powder,
garlic powder, paprika and Cayenne to taste.
Cover and chill 1-2 hours to blend flavors.
Serve as a dip for crisp raw vegetables, etc.
——————————————
4] Flavor yogurt cheese with a bit of vanilla, grated orange rind or honey.
Use to top SCD pancakes, waffles or muffins.
——————————————–
5] For a South-of-the-Border dip, mix yogurt
cheese with garlic, chili peppers, lime juice and
cilantro.
——————————————–
6] Create a Mediterranean dip by adding garlic,
herbs, lemon juice and a small amount of olive oil.
[Adapted from the Dannon info centre]
Posted in: Recipes & Tips
Tags: Quick&Easy, YogurtCheese
August 23rd, 2009 / No Comments » / by jzigbe
Creamy Cabbage
This is easy and sooooooooo good
In a large skillet……..
1/2 (one half) a cabbage cut into one inch slices
one large thinly sliced onion
1/3 (one third) cup water
1/8 (one eighth ) teaspoon salt
Cook till tender but some crispness remains.
Drain, then add :
3 oz. dripped yogurt
1/2 ( one half) teaspoon celery seed
dash of paprika
toss around till the yogurt coats the cabbage and onions.
This is a wonderful side dish to any meat.
wolfieeeee
[from another list]
Posted in: Recipes & Tips
Tags: Cabbage
August 23rd, 2009 / No Comments » / by jzigbe
Homemade Peanut Butter (Blender)
Ingredients:
1 cup roasted, shelled peanuts
1 1/2 teaspoons peanut oil
1/4 teaspoon salt
1/4 cup chopped roasted peanuts
Preparation:
Place first 3 ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached. For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed. Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.
Posted in: Recipes & Tips
Tags: PeanutButter, Quick&Easy
August 23rd, 2009 / No Comments » / by jzigbe
Place 2 cups of raw, shelled peanuts in a 10×6-inch glass or similar microwave container.
Dot with butter. Microwave on high for two minutes. Stop. Stir peanuts.
Continue to microwave two minutes at a time, followed by stirring until peanuts have been microwaved 10 minutes for light roast; 12 minutes for regular roast. Remove from microwave. Season to taste.
Caution: Peanuts continue to cook as they cool. Cooking time may vary with oven.
Posted in: Recipes & Tips
Tags: Peanuts, Quick&Easy
August 23rd, 2009 / No Comments » / by jzigbe
Ingredients:
1 cup peanut butter
1/2 cup honey
2 tbsp chopped roasted peanuts
2 tbsp coconut flour
1/2 tsp baking soda
1 egg
Mix well all ingredients together.
Drop rounded teaspoonfuls of the mixture onto a lightly greased oven tray (allow room for spreading).
Bake in a moderate oven for 10 to 12 minutes, or until golden brown.
Posted in: Recipes & Tips
Tags: Cookies, PeanutButter
