Malaysian Kelantan Chicken

INGREDIENTS

• 1 whole chicken (quartered) or 5 chicken legs
• 4 tbsp oil
• 1 slice asam gelugur or 2 tsp tamarind pulp
• 4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
• 1 cup water
• 1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
• 1/2 tsp sugar
• 1 tsp salt

For Marinade

• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tbsp sugar
• 1/2 tsp salt

For Spice Paste

• 4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
• 2 cm ginger (sliced)
• 9 dried chillies (cut into lengths, soaked in warm water)
• 6 cloves garlic (halved)
• 3 fresh red chillies (sliced)
• 5 shallots (halved)

DIRECTIONS


1. In a bowl, mix all the ingredients for the mariande
2. Rub marinade well into the chicken pieces
3. Set aside for 1 hour
4. How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
5. Add a bit of oil to keep the blades turning every so often
6. Remove and set aside
7. How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
8. Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins
9. Add water, stir and cook for 3 mins
10. Add in chicken, coconut milk, sugar and salt
11. Reduce the heat and simmer till chicken is cooked (20 to 30 mins)
12. Remove from heat and transfer chicken to a plate
13. Reserve the curry gravy mixture
14. Barbeque the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side)
15. Serve hot, topped with remaining gravy

Lemon-Thyme Roasted Chicken

INGREDIENTS

• 1 lemon, halved
• 1/2 medium onion
• 1 (5-pound) roasting chicken
• 1/4 cup butter or margarine, softened
• 3 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon coarse-grain salt
• 1 teaspoon coarsely ground pepper
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons all-purpose flour

DIRECTIONS

1. Place 1 lemon half and onion half into chicken cavity.
2. Squeeze remaining lemon half into chicken cavity.
3. Stir together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.)
4. Rub half of butter mixture evenly under skin.
5. Tie ends of legs together with string; tuck wingtips under.
6. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper.
7. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
8. Bake at 450° for 30 minutes.
9. Reduce heat to 400°, and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180°.
10. Cover loosely with aluminum foil to prevent excessive browning, if necessary.
11. Remove to a serving platter, reserving drippings in pan.
12. Cover with foil, and let stand 10 minutes before slicing.
13. Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.
14. Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.
15. Chipotle Roasted Chicken: Substitute 1 canned chipotle pepper, chopped, and 1/4 cup adobo sauce from can for 3 garlic cloves and 2 teaspoons chopped fresh thyme. Sprinkle chicken with 1 teaspoon ground cumin and with 1 teaspoon each salt and pepper. Proceed as directed.
16. Makes 4 servings

Salad Olivier

This russian origin salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.

INGREDIENTS

• 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
• 1 pound all-purpose potatoes, boiled in their skins and peeled.
• 2 medium Cucumbers in Brine.
• 1 cup cooked fresh or frozen peas.
• 1 medium onion, finely chopped.
• 1 cup Mayonnaise.
• 2 hard-boiled eggs, peeled and quartered.
• 8 large black Greek olives.
• 8 sprigs parsley.

DIRECTIONS

1. Serves 8-10 as an appetizer or 6 as an entree
2. Cut the cooked chicken and potatoes into 1/2-inch cubes.
3. Peel the cucumbers and also cut into 1/2-inch cubes.
4. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
5. Add the mayonnaise and mix gently, so those ingredients are not mashed.
6. Refrigerate the salad until serving time (but for no longer than 4 hours).

Variation: Vegetable Salad Olivier
Omit the chicken or veal to make a delicious meatless side dish.

Mantala od Grozdja - Croatian Appetizer from Black Grapes

INGREDIENTS

• Grapes (for 1 gallon juice)
• 1 1/2 c Whole wheat flour
• 1/2 ts Nutmeg
• 2 c Sugar
• 1/2 c Lemon juice

DIRECTIONS

1. Crush grapes until you have a gallon of juice; strain and cook boiling until 1/2 liquid is left.
2. Add slowly 1 1/2 (cups? -KM) whole wheat flour, stirring constantly over low flame.
3. Add 1/2 teaspoon nutmeg and 2 cups sugar before flour.
4. Add lemon juice.
5. Pour into 9 x 13-1/3 x 2-inch deep pan.
6. Let cool in pan 2 days.
7. Slice in 2x3 inch squares.
8. Serve with drinks.

Ofnsteiktur fiskur með lauk og osti – Icelandic Fish casserole with onions and cheese

This is a simple, easy, nourishing dish.

INGREDIENTS

• 400 g fish fillets, boned and skinned
• 1/2 tsp salt
• 1 medium onion, finely chopped
• 1 tbs bread crumbs
• 2 tbs cheese, grated
• 25 g butter

DIRECTIONS

1. Cut the fish into chunks and arrange in a greased casserole.
2. Add salt. Sprinkle chopped onion over the fish.
3. Sprinkle bread crumbs and cheese on top, and dot with small pieces of butter.
4. Bake at 175-200°C for 20-30 minutes.
5. Serve with cooked potatoes and a salad.

Herb Grilled Aubergine

A mouth watering Argentine recipe

INGREDIENTS

• 2 medium Aubergines (eggplants)
• 2 Garlic Cloves, crushed
• 2 tbsp Olive Oil
• 1 teasp dried Oregano
• 1 teasp dried Basil
• 1 teasp dried Thyme
• 1 teasp Paprika (check ingredients)
• 1/2 teasp dried Chili Pepper Flakes, optional
• Salt and Black Pepper

DIRECTIONS

1. Preheat the grill to hot. In a small bowl, mix together the garlic and olive oil.
2. In a separate small bowl, combine the oregano, basil, thyme, paprika and pepper flakes .
3. Cut eggplants in half lengthwise, leaving stem ends intact and lightly brush the cut sides of with the oil mixture. Place on the grill rack, cut side down and grill for a few minutes until lightly browned. You can also cut into lengthwise strips
4. Lightly brush the skin sides with oil mixture then turn (cut sides up) brush with the remaining olive oil and sprinkle the cut sides with the dried herb mixture, salt and pepper to taste.
5. Return to the grill and continue cooking (cut sides up) for a further 10 minutes or until very tender. Serve hot.

Chicken Mechbous

Chicken Mechbous is one of the popular Kuwait recipes, which can be easily prepared and is very delicious.

INGREDIENTS

Chicken:

• 1 whole Chicken
• salt
• 1 cinnamon stick
• 2 cardamom pods
• 2 or 3 whole cloves
• 5 black peppercorns
• flour
• 3 cups basmati rice (or other short-grained rice)

Onion-spice topping (hashu):

• 2 large yellow onions, finely chopped
• 1 Tbsp. vegetable oil
• ¼ cup golden raisins, soaked in water
• ¼ tsp. ground cardamom
• ¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
• ¼ tsp. ground black pepper
• ½ tsp. Sugar

tomato sauce (duqqus):

• 2 large tomatoes, chopped
• 2 Tbsp. water
• 2 cloves garlic, crushed
• 1 Tb. tomato paste

DIRECTIONS



1. Rinse Chicken inside and out.
2. Place in a stockpot with enough water to cover.
3. Add cinnamon stick, cardamom pods, cloves, and peppercorns.
4. Bring to a boil, and continue to boil uncovered over medium heat until Chicken is done (approximately 40 minutes).
5. Remove and drain the Chicken, reserving broth.
6. Drain fat off the top of the broth and strain broth to remove spices.
7. Prepare three cups of basmati rice according to package directions, using broth from Chicken instead of water.
8. Add salt if necessary.
9. While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear.
10. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated.
11. Stir in oil, drained Raisins, and spices.
12. Cook for one minute.
13. Remove mixture from skillet and set aside.
14. Lightly dust the boiled, drained Chicken with flour.
15. In a clean skillet over medium-high heat, brown the Chicken, turning frequently, until the outside is brown and crispy.
16. For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.
17. When the rice is done, spread it on a serving platter.
18. Sprinkle the onion-spice mixture over the rice, and place the Chicken on top.
19. Pass the tomato sauce to spoon onto individual plates.