Wednesday, June 25, 2014

Gabon - Mustard Chicken


I wondered about this African country having a popular dish using French mustard but after a quick read on Wikipedia it turns out that Gabon was colonised by the French. They've been independent since 1960 but apparently still can't resist the French mustard on their chicken. :D

Ingredients:
  • 4 chicken breasts
  • 1/4 cup mustard
  • 1 onion
  • 3 cloves garlic
  • Juice from 2 lemons
  • Stock (not pictured, oops!)

Cut the chicken into large chunks and cook in oil to seal it. Transfer to a dish for later.


 Chop up the onion and garlic. We've been getting onions from our local fruit & veg shop and they're SO strong. Cutting one up has you weeping uncontrollably and makes your eyes sting for ages afterwards.


 Saute the onion and garlic in the same pan.


 Squeeze the lemons into the pan. I like squeezing lemons in my bare hands like some bizarre test of strength. Rawr!


Add about 1/2 cup of stock and stir well to de-glaze the pan.


 Add the mustard and return the chicken to the pan. Simmer for about 30 minutes or until the sauce has thickened up a bit.


 I served it with rice and a nice crunchy salad.


This was always going to be delicious. Mustard is one of my favourite sauces? condiments? whichever! The sauce was lovely and thick and coated the chicken beautifully. The chicken was tender and moist. It was truly a great dish. I've never had mustard and rice together but their tastes compliment each other pretty well. JD and Leigh enjoyed it too and Erin tried it but didn't eat more. I used a milder mustard than the original recipe suggested but you could use your favourite or stick with Dijon as they use in Gabon.

Sunday, June 22, 2014

Kosovo - Zeljanica


Woot, Day 7 is here and it's just me and JD sampling today's fare. We're having Keljanica which is a spinach and cheese pie. Yum :)

Ingredients:

1 package feta
1/2 big tub of greek yoghurt
2 eggs, separated
2 big handfuls of spinach
1/4 cup milk
1/4 cup cream
salt and pepper
1 package filo pastry
oil


 Combine the feta, chopped spinach, yoghurt, milk, salt and pepper in a bowl.


 Separate the eggs, stir in the yolks then beat the whites until soft peaks and stir those in too.


 Grease a baking tin and layer the filo pastry on the bottom (about 3-4 sheets as a base) brushing with oil on each layer. Add half the mixture then another layer of filo. Do this again finishing with a layer of filo on top.


 Drizzle the cream on the top and then bake in the oven at 190C for 45 minutes until browned.




I really enjoyed this pie, but then I do love feta cheese quite a bit. It was salty, crispy and creamy all in one bite. JD said it would've been better firmer and it was a bit liquidier (I know that's not a word) than I thought it would be. It'd be better to not add the milk I think and use more yoghurt instead. It was a nice filling pie though and I'd have it again since it was so easy to make. :)

Coming tomorrow: A rest :D xx

Saturday, June 21, 2014

Mauritius - Chicken Kalia


Day 6, so close to completing a full week of blog foods. :) This recipe seems like it'll be a winner with us as we love chicken curries. This one seems a bit creamier than we usually have though!

Ingredients:

4 chicken breasts
1 small onion
2 garlic cloves
1 inch fresh ginger
1 tsp cinnamon
2 tsp cumin powder
1 tsp chili powder
4 tbsp plain yogurt
3 tbsp double cream
vegetable oil
salt

 Roughly chop the onion, garlic and ginger.


 Put it in a food processor with the spices and pulse until it's all mixed and chopped but not smooth.


 Use a tablespoon of oil and fry the vegetable/spice mix until it's softened.


 Add the chicken (chopped into bite sized pieces) and cook until the chicken is done.


 Take off the heat and stir in the yoghurt and cream.


When I first tasted this dish I felt it was too mild. It's a really subtle flavour to start with but it grew on me. The sauce is quite liquidy but that went really well with rice. The base  flavours of onion, garlic and ginger come through the more you eat and by the time I'd finished it I wanted more. JD ate 4 plates of it so we had to say goodbye to the idea of leftovers. Leigh enjoyed it and Erin ate some of the chicken. So I'm considering this dish a success. Hurrah :D

Coming tomorrow: Zeljanica from Kosovo

Friday, June 20, 2014

Grenada - Spiced Cake

Day 5 and it's Grenada's turn to feed us. Cake! Oh I how I love Grenada :)

Ingredients:

2 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups sugar
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
1 1/2 teaspoons grated lime zest
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 eggs
1/2 cup milk


Cream together the sugar and butter. This was made really difficult following the instruction to use chilled butter. My arms were aching by the time I finished!



 Add the eggs one at a time stirring well.


 Add the spices, lime zest and baking powder then the milk and flour.


 Pour the batter into a greased cake tin and cook at 175C for an hour.




This recipe made a really delicious soft, warming cake. The spices were lovely and even though it's a plain cake it wasn't dry or boring at all. The kids both had seconds in fact Leigh had thirds. We had it with whipped cream because we had some leftover but I bet it'd be great with ice cream. The tingly hot spices would compliment ice cream perfectly. Very nice!

Coming tomorrow - Chicken Kalia from Mauritius

Thursday, June 19, 2014

Qatar - Stuffed bread with sausage & vegetables





Day 4 and a recipe from Qatar. I'm happy to say this was a much better baking experience than yesterday. Only a bit of sticking ^_^

Ingredients:


For the dough
  • 1 Tbls yeast
  • 1 tsp sugar
  • 1 ½ Cup warm water
  • 3 Cup Flour
  • 1 tsp salt
  • 1 Tbls oil
For filling
  • 8 sausages
  • 1 Onion, sliced
  • 1 bell pepper, sliced
  • Salt and pepper
  • 1 Cup mozzarella cheese, grated
  • Oats for decoration

 Put the yeast, water and sugar in a bowl and stir. Leave for 10 minutes.


 Cook the sausages and set aside for later.


 Chop the onion and pepper into slices.


 When the yeast mixture gets all frothy you can start making the bread.


 Mix the flour and salt then add it to the yeast water and the tablespoon of oil. Form the dough and knead it for 5 minutes.


 Leave the dough to rise in a warm place.


 Saute the pepper and onion until it's soft.


When the dough has risen knead the bread again and split into 8 pieces.


 Roll them out into rectangles. Roughly anyway :)


 Add a sausage, some pepper and onion, a bit of mozzarella then season with salt and pepper.


 Roll up the dough, tucking the sides in as you go. Place on an oiled baking tray. Cover them again and leave to rise for a second time.


 Bake in the oven at 180 C for about 30 minutes.




I was really pleased with how these turned out after yesterdays fiasco. Everyone enjoyed them, even the kids. The bread was crispy on the outside but soft and warm on the inside. The sausage and vegetables tasted really good together and were also complimented by the melted cheese. It was great dipped in our split pea soup. The recipe was a bit of a faff with the rising twice but I can see me making them again since they went down so well. :)

Coming tomorrow:  Spiced cake from Grenada