Pili Pili Chicken

Serves 4

Ingredients

  • 2          Cornish Hen
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste
  • 1/2        tsp salt
  • 1/2        tsp coarsely crushed black pepper
  • 2           tsp all purpose flour(optional)
  • 1/4        cup butter
  • 1/4        cup Franks Red Hot sauce

Instructions

  1. Defrost the Cornish Hen In the refrigerator.  It will take 24 – 36 hours.
  2. Cut it in half and rinse it in cold water.  Dry it on paper towel.
  3. In a bowl mix garlic, ginger, salt, black pepper and all purpose flour.  Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
  4. Preheat the oven to 400 degrees.
  5. Put the cornish hen on a baking tray and bake for about 45 minutes, or until done.  It should be crispy on top.
  6. In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
  7. Coat the chicken in this sauce and serve.
  8. You can serve it with chips, rice or roast potatoes.
  9. You can buy the Cornish hen at a supermarket in the frozen meat area.

Cornish Hen

Franks RedHot Sauce

 

 

 

 

 

 

 

Roast Potatoes

4            medium potatoes, peeled and cut in thick slices.
1/2         tsp salt
1/2         tsp black pepper
1/4         cup Red Hot sauce(or to taste
2            tbsp bread crumbs
2            tbsp vegetable oil.

Instruction

  1. Mix everything together and bake at 400 degrees.
  2. You can bake it with the chicken.

 

 

 

 

 

 

 

 

 

Igloo

Igloo

 

 

 

 

 

 

 

10 servings

Ingredients

  • 1/2          cup butter, softened
  • 1             cup sugar
  • 1             can(20 oz) crushed pineapple, well drained
  • 1             cup raisins
  • 1             cup shelled pecans
  • 1             pkg(8oz) butter-flavoured cookies
  • 2             cups whipping cream
  • 1             tbsp icing sugar
  • 1/4          tsp vanilla essence
  • 1             cup unsweetened shredded coconu
  • 10           maraschino cherries

Instructions

  1. In a medium bowl cream butter and sugar, stir in pineapple until blended.
  2. In a food processor, blender or food grinder chop raisins and pecans until ground coarse.  
  3. Stir into pineapple mixture until well blended.
  4. Spread mixture on 3 cookies, stack and gently press together.  Top with a plain cookie.  repeat for 10 stacks, 4 cookies each.
  5. Place stacks on a tray or baking sheet.  Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
  6. In a large bowl beat cream with sugar and vanilla until stiff.
  7. With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
  8. Gently pat and sprinkle with coconut to coat.
  9. Top each igloo with a maraschino cherry.

Refrigerate up to 3 days.

You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too.  I used Marie Biscuits and No Name brand because I like the size.                        

Maria Biscuit

 

 

 

 

 

 

 

Filling, ready

Igloo Filling

 Spreading the filling on the cookies                                                

Cookie Stack

 

 

 

 

 

 

 

 

 

 

 

 

Stacked cookies, ready to go in the fridge

Stacked Cookies

Pistachio Cannoli Cake

 

salgirah Mubarak

 

 

 

 

 

 

 

 

The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate  and candied orange zest.

Ingredients

  • 5              oz unsalted butter
  • 1 1/2        cups unbleached all purpose flour
  • 1/2           cup plus 3 tbsp unsalted pistachios(3.5 oz)
  • 1 1/2        tsp baking powder
  • 1/4           tsp baking soda
  • 1/4           tsp orange-flavoured water(optional)
  • 2              large eggs plus 2 large egg yolk, room temperature
  • 1              cup sour cream

Filling

  • 2 3/4        cups ricotta(about 1 1/2 lbs)
  • 3/4           cup whipping cream 
  • 1/4           tsp salt
  • 1              tsp vanilla extract
  • 1/4           tsp ground cinnamon
  • 3/4           cup icing sugar
  • 4 oz         semisweet chocolate coarsely chopped
  • 2 1/2        oz melted chocolate
  • 4              oz candid orange peel, cut into a 1/4 inch dice

Cake

  1. Preheat oven to 350 Degree.
  2. Butter 2 – 8” round cake pans, bottom and sides.
  3. Line them with parchment paper.
  4. In a food processor finely bring pistachios.  Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
  5. Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
  6. Add orange-flower water, beat to combine.
  7. Beat in egg s and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
  8. Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
  9. Divid batter evenly between cake pans’ smooth tops with an offset spatula.
  10. Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
  11. Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour.  wrap in plastic and refrigerate at least 1 hr or overnight.

Filling

  1. Meanwhile, combine ricotta and cream in a bowl of food processor;  process until smooth.
  2. Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
  3. Transfer mixture to a bowling stir in chopped chocolate and orange peel.
  4. Refrigerate in an airtight container at least 1 hour and up to 2 days.

Assembly

  1. Cut each cake horizontally into 2 layers.  Stack on a cardboard cake round or a plate;.
  2. Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
  3. Separate, then refrigerate in a single layer until set, 10 minutes.
  4. Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
  5. Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
  6. Refrigerate at least 1 hour or overnight.
  7. Sprinkle with confectioners’ sugar and remaining reserved pistachios.

Brioche Bread

Ingredients

  • 50          ml room temperature milk
  • 10          g yeast
  • 350        g all purpose flour
  • 10          g fine sea salt
  • 20          g sugar
  • 4            eggs
  • 125        g soft butter
  • 1            egg for glazing
  • 1            tbsp sugar

Instructions

  1. Whisk the yeast and milk together in a small bowl, then set it aside.
  2. Put the flour, salt, sugar into a food mixer fitted with a dough hook and mix to combine.
  3. Add the yeast mixture and eggs and mix until you have a soft, smooth dough.  This will take about 5 minutes.
  4. Add the softened butter and beat for another 5 minutes until it is all incorporated and the dough is soft and shiny.
  5. Tip out onto a floured work surface and kneed until smooth.
  6. Transfer the dough to a clean bowl, cover with cling free and leave to rise in a warm place to rise for about 2 hours, until doubled in size.
  7. To make brioche buns or loaf, lightly flour a work surface then tip the dough out onto it and knock the air out.
  8. Divide the dough between brioche mould or place into a buttered loaf pan.  Cover and leave in a warm room temperature place to double in size, about 1 hour.
  9. Pre heat the oven to 350 degrees.
  10. Beat the egg yolk, brush over the top of the loaf or buns.
  11. Sprinkle with sugar and bake for 25 minutes, until golden brown and risen.  The loaf or buns should be hollow when tapped on to the bottom.

Note:

  1. If you do not have a brioche mould, you can use a muffin pan.  You can shape the buns in a knot or braid it.
  2. Divide the dough in 3 equal parts, roll it into an 18 inch rope and braid the loaf.

Brioche Buns

  1. Buns ready to go into the oven
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Crunchy(Granola Bar)

Ingredients

  • 4               oz butter
  • 4               oz sugar
  • 3               oz goldem syrup 
  • 1/2            tsp ginger powder
  • 4               oz rolled oats
  • 4               oz desiccated coconut
  • 2               oz sliced almonds(optional)

Instructions

  1. Melt the butter in a medium saucepan, over medium heat.
  2. Add the sugar and golden syrup and stir till the sugar has dissolved.
  3. Add the ginger powder, rolled oats, desiccated coconut and almonds and mix well.
  4. Pour in an 10 x 12  baking tray and bake in 375 degrees oven for 20 minutes.
  5. Cut the slices when it is still warm.
  6. Let it cool completely, store in an air tight container.

Crunchies

 

 

 

Fish Curry

Ingredients

  • 2            tbsp vegetable oil
  • 1/2         tsp  mustard seeds
  • 1/2         tsp fenugreek seeds 
  • 1/2         teaspoon cumin seeds
  • 10          curry leaves
  • 1            large tomato
  • 1            tbsp  tomato paste
  • 1            tsp dhana Jeera
  • 1/4         tsp turmeric powder
  • 1            tsp salt
  • 1/2         tsp crushed garlic
  • 1/2         tsp crushed ginger
  • 1/2         tsp green chili paste
  • 1            tbsp lemon juice
  • 1            lb fish 
  •               Chopped cilantro for decoration.

 Instructions

  •  In a Medium sauce pan heat oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.  When the seeds start to pop add the chopped tomatoes and the rest of the spices.
  • Cover and let it simmer for 5 minutes, stirring a couple of times.
  • Add a cup of water, when the water starts to boil add the fish, cover and cook for 5 minutes, till the fish is cooked.   do not stir the fish, it will break.
  • The fish will star to flakes, when it is done.
  • Sprinkle cilantro on it before serving.
  • Serve with rice.

You can use any fish for this,  e.g.  Tilapia, Halibut, Sable fish, Salmon or cod.

Naryal Waro Mogo

Serves 6

Ingredients

  • 2             lbs Mogo(casava)
  • 1             tsp salt
  • 2             cans Coconut milk
  • 1             chicken breast, cut into 1/2 inch cube
  • 1/4          cup vegetable oil
  • 1/2          tsp jeera(cumin)
  • 1             jalepeno
  • 1             small onion
  • 1             small tomato
  • 1             tbsp green masala
  • 1             lemon/lime
  • 2             tbsp chopped fresh dhania

Instructions

  1. In a medium saucepan, boil mogo in 4 cups water and salt.  When mogo is soft, take it out and cut it into small pieces.
  2. Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
  3. In a medium saucepan heat the oil.  Add jeera and diced onion.  Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
  4. Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
  5. Add lemon/lime juice and mix.
  6. Sprinkle with chopped cilantro and serve.

You can leave the chicken out, if you want it Vegetarian.

You can substitute beef for chicken.

 

Russian Sour Cream Cookies

These cookies are filled with sweetened ground nuts and showered with snowy confectioners sugar.  

Ingredients

Dough

  • 2-1/4         cup unbleached all purpose flour
  • 1/4            tsp salt
  • 1               cup cold unsalted butter
  • 2               tbsp sour cream
  • 2               large eggs separated(reserve the whites)
  • 1/2            tsp vanilla extract
  • 1/4            cup (1 3/4 oz) granulated sugar

Filling

  • 2-1/2         cups(11 1/2 oz)walnuts
  • 6               tbsp(2 5/8)oz granulated sugar
  •                  reserved egg whites, from above
  • 1               tsp vanilla extract

Topping

  •                  confectioners’  sugar, for dusting

Instructions

Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Cut the butter into the flour until the mixture resembles fine crumbs.
  3. Add the sour cream, egg yolks, vanilla, and granulated sugar and mix well.
  4. Turn the dough out onto a lightly floured surface or a piece of parchment paper, and kneed lightly to bring the dough together.
  5. Break off pieces of the dough (a scant tbsp each) and roll into 3/4” balls.  Place the balls on a rimmed parchment lined baking sheet, cover, and refrigerate for at least an hour or overnight.

For the Filling

  1. Place the walnuts in the bowl of a food processor with the sugar.  Process until the walnuts are quite fine.  Add the egg whites and vanilla and pulse until smooth.
  2. Preheat the oven to 350 degree F.  Line 2 baking sheets with parchment.

To assemble.

  1. Working with a few balls of dough at a time, flour your hands and press each into a rough oval.  Roll out to 1/8” thick, about 3-1/2 long and 2” wide.
  2. Drop a rounded 1/2 tsp of the filling on one of the ends of the oval and spread it halfway up its length.  Starting at the covered end, roll each up in a spiral.
  3. Transfer to the prepared baking sheets, seam side down.
  4. Bake for 22 to 24 minutes, or just until lightly browned.  
  5. Remove from the oven and let it cool on a rack.
  6. Sprinkle generously with confectioners’ sugar while still slightly warm. 

Chicken Biriyani

Biriyani is a set of rice-based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.  The name is derived from the Persian word berya(n) which means “fried” or “roasted”. Biriyani originated in Iran.

The difference between Biriyani and pilau is that, pilau is made by cooking the items together and with biriyani, the rice is cooked separately from the rich sauce curry of  meat or vegetables.   The curry and the rice is then layered, resulting in a dish of contrasting flavours of flavored rice and rich flavoured sauce of meat or vegetables.

Ingredients

  • 1                 chicken skinned and cut up in ten pieces
  • 3                 medium onions
  • 1                 cup yoghurt
  • 1/2              tsp cumin seeds
  • 1/2              tsp black pepper
  • 6                 cardamom pods
  • 10               cloves
  • 1                 2” piece cinnamon stick
  • 2                 tsp green masala
  • 1/2              tsp chili powder
  • 1                 tbsp tomato paste
  • 2                 tsp salt
  • 1/2              tsp saffron
  • 3                 med potatoes
  • 1                 tsp garam masala

Rice

  • 2                 cups oil for frying
  • 2                 cups rice
  • 2                 tsp salt

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water.
  2. Peel the onions and slice it very thin.  Add half an onion to the chicken.
  3. In a large saucepan put the chicken, yoghurt, cumin seeds, black pepper,  cardamom, cloves,  cinnamon stick, green masala, chili powder, tomato paste and salt and mix everything together.  Cook this on medium-high heat till the sauce has thickened  and the chicken is almost cooked  about 15 minutes.
  4. Heat  the oil in a frying pan.  Peel the potatoes and cut them in quarters and deep fry them.  Deep fry the onions till they are crispy and golden brown.  Drain on paper towel.
  5. Rinse the rice in cold water.  Bring the water to a boil, add the salt and boil it for 10 minutes.   The rice should not be cooked completely.  Drain the rice and run it through cold water  (to stop the rice from cooking more)
  6. Add saffron to 1/2  cup of hot water.
  7. Arrange the fried potatoes on the chicken, spread the fried onions and sprinkle the garam masala.  Layer  the rice on the chicken, sprinkle the saffron water and 1/4 cup of oil(use the oil from the frying pan).
  8. Cover and bake it in a preheated oven for 1/2 hour, or till the rice is fluffy and cooked through.  You should also get a nice aroma when you open the saucepan.
  9. To serve, spread the rice in a platter and put the chicken on top.

 

Serve with kutchumber and carrot pickle.

Persian Chicken

PERSIAN CHICKEN

Persian Rice

 

 

 

 

 

 

 

 

 

Ingredient

  • 1           chicken-cut up in 10 pieces
  • 1           tsp salt
  • 1           tsp chilli powder(or to taste)
  • 1/3        cup oil
  • 1           tsp garlic
  • 1           tsp ginger
  • 1/3        cup vegetable oil
  • 2           oz butter
  • 2           medium onions sliced thinly
  • 4           oz almonds 
  • 8           oz prunes pitted
  • 1           8 oz can tomato Sauce
  • ½          cup sugar
  • ½          cup Vinegar
  • 2           tbsp sliced almonds

Instructions

  1. Marinate chicken with salt, chilli powder, garlic and ginger for 1 hour.
  2. Bake the chicken in the oven at 350 degrees.
  3. Heat the oil and butter in a saucepan and fry the onions till they are Golden Brown.
  4. Add the prunes and almonds and fry for a minute.
  5. Add the tomato sauce and cook for about 5 mins, on med heat,
    till the oil separates.
  6. Add chicken pieces, sugar and vinegar and cook till the chicken is cooked through and the sauce is thick. About 10 mins.
  7. Sprinkle with sliced almonds before serving.

Serve with Naan,  french bread/saffron rice.