Author: Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

Birthday Cake

Cakes Baroness Tapuzina

It was my turn to bring goodies for my team’s weekly Kabbalat Shabbat, which literally means “Receiving Sabbath”. Kabbalat Shabbat is usually celebrated by reciting Psalms and prayers before Shabbat begins on Friday evening, but in Israeli companies and offices it has also come to mean a break on Thursday for colleagues to get together informally over savory or sweet munchies and drinks. Weather permitting, we have our break on the rooftop of our building where there are nice niches with tables and chairs to sit and look over the Sharon plain. Since my birthday was the next day, I decided to bring a birthday cake. Usually we bring coffee cakes or cheese and nuts, but when someone has a birthday, they try to bring something more special.

When I was a child, I always asked for a German Chocolate cake for my birthday. Talk about sickeningly sweet! I am not sure when I stopped asking for cakes with tons of frosting, but now I really dislike buttercream, or even worse, frosting made with shortening like they put on cakes in the States with cups and cups of icing sugar.

But I don’t mind the sour icing that is put on a carrot cake. Usually, it is icing made with cream cheese, but I found an interesting frosting made with mascarpone and fromage frais, which is a low fat cheese from France. It is similar to German quark. I decided to use labane, a yogurt cheese, that is readily available in the Middle East and is 5% fat. This carrot cake is a moist spicy cake that goes well with the sharpness of the icing.

The team enjoyed the cake and took seconds and thirds, but fortunately there was enough left to bring back to Mr. BT, who would have been disappointed if hadn’t got any.

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Carrot Cake with Mascarpone, Labane, and Cinnamon Icing
Ingredients
For the cake:
  • 300 g 2 3/4 cups self-raising flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 4 eggs
  • 335 ml 1 2/3 cup sunflower oil or other light vegetable oil
  • 450 g 2 1/4 cup caster sugar
  • 2 cups grated carrots
  • 1 1/4 chopped walnuts
  • 2 tablespoons hot water
  • Butter and flour for the tins
For the icing:
  • 500 g 1lb mascarpone
  • 400 g 3/4lb Labane, 5% fat (or drained greek-style yogurt)
  • 1/4 cup icing confectioner's sugar, sifted
  • 2 teaspoons ground cinnamon
Instructions
For the cake:
  1. Preheat the oven to 180C (350F). Lightly grease two 23cm (9-inch) spring-form cake tins with melted butter. Line the bottom of each tin with parchment paper. Butter the paper and then dust the tin with flour.
  2. Sift the flour, baking powder, bicarbonate of soda, spices and salt in a bowl and set aside.
  3. Separate two of the eggs.
  4. In the mixing bowl of an electric mixer, beat together the oil and the sugar. Slowly add the whole eggs and the egg yolks, beating well. Add the carrots, and then add the walnuts. Then add the flour followed by the hot water. Beat the egg whites until soft peaks form and fold them into the cake batter.
  5. Divide the cake mixture between the prepared tins. Place the baking tins on a baking tray in the middle of the oven and bake for approximately 45 minutes or until a skewer inserted into the middle of a cake comes out clean. Let cool for 10 minutes and then remove them from the tray and let cool on a baking rack.
For the icing:
  1. Whisk all of the ingredients together in a bowl until light and fluffy. Cover with clingfilm and chill for 1-2 hours, until you are ready to ice the cake.
  2. With a palette knife, spread a layer of icing on one cake, then press the other on top. Spread the rest of the icing over the top and sides of the cake. Refrigerate for at least 2 hours before serving. Keep refrigerated.

Rosh Hashana 5770 Planning

Holidays Rosh Hashana Baroness Tapuzina

It has been a long August without you, but I was swept away in work. Three of my colleagues were either on vacation or maternity leave and it left me holding down the fort. I just didn’t have the energy to spare for my poor neglected blog. But, I am back and I have a Wine Festival to report, a very interesting winery that is a 10 minute drive from my house, and my birthday celebration at work tomorrow. My birthday is actually this Friday.

But first things first, I must think about Rosh Hashana planning. This year, I am going to Jerusalem and am responsible for bringing the challot and dessert. I am going to be making the following:

One plain and one fruit and nut challah

Magical Honey Cake

Baked Apples Stuffed with Fruit and Nuts (without the custard sauce)

Poached Pears (water, brandy, little sugar, 2 strips of orange zest, piece of sliced ginger root, cinnamon stick, cloves)

Here are some interesting ideas for you and your loved ones (meat and dairy):

Roast Chicken with Dried Fruit and Almonds

Cornish Hens with Dried Apricot Sauce

Sephardic Spinach Patties

Fennel and Pistachio Salad

Beetroot and pomegranate salad

Carrot and Date Salad

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Roasted Pumpkin with Dried Fruit

Apple and Calvados Cake

Apple and Honey Ice Cream

Apple and Honey Sorbet with Pomegranate Sauce

Yogurt and Honey Semifreddo

What are you making this year?

Happy as a Duck in Andalusian Sauce

Duck Spanish Baroness Tapuzina

Last Friday we were invited by a dear old friend of ours to a wine tasting in Har Adar, near Abu Gosh. It is a beautiful drive up to the Jerusalem Hills that always reminds me of Provence. Yossi and his lovely wife Dina, who makes lovely biscuits,  were our gracious hosts. Yossi, who writes a blog called Yossi’s Wine Page, invites vintners from boutique wineries around the country to do wine tastings about once a month at his home .

This month’s event was a tasting of wines from Ben-Shoshan winery at Kibbutz Bror Hayil in the South. The award-winning winery makes approximately 12,000 bottles a year which are sold mostly in wine boutiques. Yuval Ben-Shoshan and his adorable son Gefen (which means a grape vine) were showing off their delicious wines.Bror Hayil in the Sou

Yuval makes his wine from grapes grown in two completely parts of the country. One is Avdat, in the northern Negev desert, an area that 1500 years ago was the center of the ancient kingdom of the Nabataeans, who also built Petra in Jordan. In spite of the desert climate, the Nabataeans were famous for developing irrigation systems, including underground storage cisterns, that allowed them to farm the land successfully with very little rain water; and modern Israeli farmers have done very much the same thing except using modern technology. The other area is at Kfar Shamai, in the northern Galilee, which is one of the countries grape-producing regions.

The result is an outstanding Shiraz 2007, which won a bronze medal at the Israel Wine Awards this year, Cabernet Sauvignon Avdat, Cabernet Sauvignon Kfar Shamai, and a Cabernet-Merlot blend. We tasted the first three wines and came home with a bottle of Shiraz and Cabernet Avdat. The Shiraz was unusually light and fruity, and just right to drink a little cooler than room temperate, which is how it was served due to the heat of the hot Israeli sun beating down on us.

Mr BT’s birthday was last Sunday and I was lucky to find a whole duck on sale that I snapped up right away. I had never cooked a whole duck before, but I knew that I had to find something special to make for Mr BT’s special day. I found a recipe for duck with an Andalusian sauce where the duck is first marinated in a boiling marinade flavored with star anise and tumeric. It is served with an delicious sauce made of oranges, lemons, honey, and balsamic vinegar. I served the duck with pan-roasted potatoes and sauteed artichoke hearts and mushrooms. If I had served this dish in the winter, I would have served it over creamy polenta.

We toasted his birthday with the Ben-Shoshan Shiraz 2007. It was a perfect match to the sweet and sour Andalusian sauce.

For dessert, I served a light dessert of beautiful fresh figs with a drizzle of Provencal chestnut honey.

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Roast Duck with Andalusian Sauce
Ingredients
  • 1.4 kg 3lb whole duck
For Boiling Marinade:
  • 1 quart of water
  • 6 cloves garlic skin on and bashed
  • 6 bay leaves
  • 4 star anise
  • 2 teaspoons salt
  • 1 teaspoon tumeric
For the sauce:
  • Juice and zest of 2 large oranges
  • Juice of 1 medium lemon
  • 2 cloves garlic crushed
  • 1/2 a pint of chicken stock
  • 60 g 2oz sultanas
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 heaping teaspoon cornstarch
  • 3-4 teaspoons cold water for slurry
Instructions
  1. For the boiling marinade: Put all of the ingredients in a tall pot, such as an asparagus steamer, and bring to the boil. Boil for ten minutes and then reduce to a simmer.
  2. Meanwhile, cut the wings tips off the duck and make two cuts into the carcass, parallel to the wing bones. This will allow the duck fat to escape during roasting.
  3. Suspend the duck, using a butcher's hook or similar into the neck over the pot, without letting it fall into the marinade. Using a small soup ladle, pour the marinade all over the duck. Keep doing this until the duck has a nice golden yellow color from the tumeric. Place the duck on a rack in a roasting pan and dry for approximately one hour.
  4. After the duck has dried, preheat the oven to 200C (400F) and roast the duck on a rack over a roasting tin of water for approximately one hour and a half. Check the duck half way through cooking because you may need to put a tent of aluminum foil over it to prevent the duck breast and wings from overcooking.
  5. While the duck is roasting, prepare the sauce. Put all of ingredients in a small saucepan, except for the cornstarch and water. Bring to a boil and reduce the sauce by half. Then, make a slurry of cornstarch and water, and whisk it into the sauce to thicken it. When the sauce is sufficiently thickened, take it off the heat and reheat it before serving.

Fish, Fish, and more Fish with a Smattering of Cherry

Fish Fruit Dessert Baroness Tapuzina

I love to experiment with all of the wonderful fresh fish we can get here in Israel. And the other day, they had some small fish at the fish monger in the supermarket. I don’t usually buy fresh fish there, but this looked especially fresh. I have been buying my fish from Dubkin Brother’s located at Moshav Tekuma near the border with Gaza. They sell their fish to restaurants and come up to the center of the country every two weeks to make deliveries to individuals. They are lovely people, have good prices,  and most importantly their fish is a high quality and very fresh. The fish comes packed in ice in a Styrofoam cooler that they take back with the next delivery. So far I have ordered baramundi, sea bass, gilt-head sea bream, and red mullet.

The best way to cook it is to not do too much to it.  Most of the time I saute it in a pan or grill it under the oven, depending the type of fish. If I saute it, I slice garlic thinly and place it in a hot pan with a couple of tablespoons of olive oil, add the fish, and then add the juice of two large lemons and a couple of tablespoons of chopped thyme, fresh zaatar, oregano, or chives. If I grill it, such as trout, then I stuff the cavity with rosemary, thyme, oregano, lemon slices, and sliced garlic and grill in the oven.

I bought small red mullet and another fish that I have never heard of and don’t know the name in English, but they were both wonderful. I just lightly coated them in flour and cooked them in a shallow pan of oil for about two to three minutes on each side. I served them with basil-garlic red potatoes and steamed broccoli.

Mr BT made red mullet with a mango sauce. He sauteed the fish in a little butter and olive oil. He added mango juice, white wine and a splash of balsamic vinegar, removed the fish and reduced the sauce. He has also made drumfish with a sour cream and herb sauce. You could also make it with yogurt. Skies the limit.

For one of the meals, I used the last of the cherries that we picked at the cherry festival. I had frozen them and they were perfect for a nice fruit crisp. It brought back childhood memories when my mother used to make a delicious apple crisp. She didn’t make the topping with oatmeal, but this recipe is British fruit crisp. The crisp was delicious and the cherries didn’t need any additional sugar.

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Fresh Sour Cherry Crisp
Ingredients
  • 4 cups pitted sour cherries
  • 4 tablespoons flour
  • 1 cup quick-cooking oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 100 g 1/2 cup butter, melted
Instructions
  1. Preheat oven to 180C (350F). Butter medium size baking dish, approximately 22 x 32 cm (9 x 13 inches).
  2. In a medium bowl, mix the cherries and the flour. Evenly distribute the cherries in the baking dish.
  3. Combine the oats, flour, brown sugar, baking soda, and melted butter. Crumble evenly over the cherry mixture. Bake for 30-35 minutes or until the crumble topping is golden brown.

Georgian Chicken with Walnut and Garlic Sauce

Chicken Georgian Baroness Tapuzina

Mr BT and I have been busy in the garden planting artichokes, sugar snap peas, lavender, and sunflowers. I hope to show you the fruits of our labour in about six weeks. We also have a nice array of herbs growing: lemon thyme, rosemary, oregano, regular thyme, basil, purple basil, and zaatar. I really love cooking with herbs and we cook with them several times a week. Fresh herbs really add a special flavour to food that you can’t always get with dried herbs.

I decided to try another Georgian recipe for Shabbat. This time one of their famous chicken with walnut sauces. Since, Mr BT is half  Hungarian and can’t live without a garlic dish, I decided to try Chkmeruli  (pronounced ch’k-muh-roo’-lee) which is made with walnuts and 10 cloves of garlic. The sauce is so creamy that you may think there is cream in the recipe. Next time I want to try Satsiv, which is another chicken with walnut sauce that has cinnamon, clove, fenugreek, and coriander in the recipe.

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Chicken with Garlic and Walnut Sauce - Chkmeruli
Ingredients
  • 1.5 kg 3lb chicken cut into pieces
  • Salt for non-kosher chicken
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 10 garlic cloves peeled
  • 1 cup of walnuts
  • 1/4 cup finely chopped flat-leaf parsely
  • 1 cup of water
Instructions
  1. Season the chicken pieces with salt and pepper.
  2. In a large skillet, heat the oil. Brown the chicken over medium high heat for 10 minutes; turn and brown for 10 minutes more. Cover the pan and continue cooking over low heat for 20 to 25 minutes, until the chicken is done.
  3. Meanwhile, finely grind the garlic and walnuts.
  4. When the chicken is tender, transfer it to a plate and keep warm. Pour off all but 4 tablespoons of the pan drippings. Add the ground garlic and nuts mixture, water and the parsley to the pan. Add about 1/4 teaspoon of salt and simmer the sauce on medium heat for approximately 5 minutes. Place the chicken pieces back in the pan, turning them to coat them with the sauce. Heat thoroughly before serving.

A Bowl Full of Summer

Desserts Fruit Fruit Dessert Ice Creams/Sorbets Baroness Tapuzina

There are some things that I regard as “Food of the Gods” and cherries are one of them. It is cherry season here in Israel and that means the annual Cherry Picking Festival at Kibbutz Rosh Tzurim is on. Last year, I blogged about the festival and took a visiting colleague from Germany. This year we took Mimi from Israeli Kitchen and her youngest daughter. We brought a picnic, not quite as fancy as last year, but still quite tasty. Mimi brought a delicious cheese, mushroom and swiss chard tart. Mr BT made a tuna salad sandwich on a baguette, and also made a rocket, nectarine and walnut salad. I made a whole wheat pita with a runny chevre from Jacob’s Dairy in Kfar Haroeh in the Hefer Valley, near Netanya. We also had green olives and garlicky cured black olives from Morocco. We definitely didn’t starve.

Of course the most important reason we went was to pick the juicy ruby cherries, and we definitely succeeded in picking enough of them to make a couple of different dishes and still have a few to much on. I decided the first thing to make was frozen yogurt. I used low fat cow yogurt that I drained in a fine mesh sieve until most of the water had drained. You can use the greek-style yogurt they sell in the States. The yogurt tastes like a big bowl of ripe cherries and has a nice creaminess from the yogurt. Next time I am going to use sheep yogurt for a little extra tang. Mr. BT’s face lit up after eating it and he still has a glint of summer in his eyes. He said that it was good enough to have come from a gelateria in Firenze. Now the Baroness has a glint of summer in her eyes.

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Frozen Cherry Yogurt
Ingredients
  • 3 cups of fresh cherries pitted and cut in half
  • 1/3 cup sugar
  • 1 cup sheep goat, or cow yogurt
  • 1 tablespoon cognac
  • 1/2 teaspoon vanilla
Instructions
  1. Place the pitted and cut cherries in a medium size pan with the sugar and cook on medium heat for about 10 minutes until the sugar has dissolved and the cherries have softened a little. Don't let them get mushy.
  2. In food processor, with knife blade attached, pulse the hot cherries until the cherries are in small chunks. You can blend them smooth if you wish, but I prefer little chunks of cherry in my frozen yogurt. Place the cherry mixture in a medium size bowl and cool to room temperature.
  3. If the yogurt is not really thick (Greek-style), then put the yogurt in a fine-mesh sieve and drain out as much liquid as possible; set aside.
  4. When the cherries have cooled, add the yogurt, cognac and vanilla and mix until the yogurt is completely incorporated. Refrigerate the yogurt mixture for approximately 2 hours. Transfer the yogurt mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
  5. Take the frozen yogurt out of the freezer 15 minutes prior to serving.

Georgian Meatballs with Walnuts and Sour Cherries

Beef Chicken Georgian Baroness Tapuzina

Georgian food is not widely known, but it has a mixture of Eastern European, Central Asian, and Middle Eastern influences. They make dumplings like you find in Poland and Russian and  Khachapuri, which is similar to Turkish pide with kashkaval cheese. One of their famous dishes is chicken with walnut sauce and you will find numerous different recipes for walnut sauce. Some of them contain garlic and herbs, such as Satsivi,  and others contain red wine vinegar or pomegranate molasses, such as Bazhe.

I decided to make a delicious and easy Georgian kebab or meatball recipe. It contains dried sour cherries and walnuts. You can add pinenuts instead of walnuts, but I like the earthy taste of the walnuts. Don’t leave out the mint in this recipe because it really adds to the flavour of the kebab.

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Georgian Meatballs with Walnuts and Sour Cherries
Ingredients
  • 7 ounces ground veal
  • 7 ounces ground chicken
  • 1 onion peeled and finely chopped
  • 3 garlic cloves peeled and crushed
  • 1/4 cup dried sour cherries chopped
  • 1/2 cup walnuts roughly chopped and lightly toasted or toasted pinenuts
  • 1/2 teaspoon Hungarian paprika
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cinnamon
  • 1 egg white lightly whipped
  • 1/4 cup of fresh parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • Salt and pepper
  • 2 tablespoons olive oil
Instructions
  1. Georgian Kebab
  2. Combine the veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon. Mix well, then add the egg white and mix again. Finally, add the fresh herbs and salt and pepper to taste and mix thoroughly.
  3. Shape the mixture into small balls the size of golf balls. Heat the oil in a frying pan, then sauté the meatballs, a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes. Serve hot or at room temperature.

Mishmish Kind of Day

Chicken Custard French Moroccan Shavuot Baroness Tapuzina

The Hebrew word for apricot is mishmish. I think it is such a cute word and makes such a nice endearment. Okay, I know it sounds a bit silly, but I do love apricots and it is the beginning of the season here. I decided not to make a cheesecake this year for Shavout and made a apricot flognarde instead. I also carried the apricot theme for Shabbat and made a spicy apricot chicken tagine with chili, ginger, and rosemary. Dried sour apricots are the key to this tagine, so try to find them at your local store. They are called “California” dried apricots in the States.

Although I didn’t make a cheesecake for home, my company held a Shavuot cooking contest this past Wednesday, and I won second prize for my Lemon Cheesecake with Lemon Confit. I was really chuffed over it. They had separate categories for savory and sweet dishes, and four people from my team, including myself, won first and second place in both categories. There are some real gourmets in my group.

I would like to thank everyone for the wishes of good health. Mr BT is on the mend and I am back to my old self.

I do not have a copy of the cookbook from which this recipe comes, but after making this delicious tagine I am tempted to order it. It has a nice balance of flavours and the addition of fresh basil at the end is an excellent foil to the sour apricots. I will definitely make this again.

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Spicy Chicken Tagine with Apricots, Rosemary, and Ginger
Adapted from Tagine: Spicy Stews from Morocco by Ghillie Basan
Ingredients
  • 3 tablespoons olive oil
  • 1 onion finely chopped
  • 3 sprigs rosemary 1 finely chopped, the other 2 cut in half
  • 3 tablespoons fresh ginger peeled and finely chopped
  • 2 red chilies seeded and finely chopped
  • 2 cinnamon sticks
  • 3 kg whole chicken cut into 4 pieces
  • 3/4 cup dried sour apricots
  • 2 tablespoons honey
  • 1 14 ounce can plum tomatoes or whole tomatoes, with their juice
  • Sea salt
  • Fresh ground black pepper
  • 4 tablespoons fresh basil shredded
Instructions
  1. Heat olive oil in a tagine or heavy-based casserole dish. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften. Stir in halved rosemary sprigs and the cinnamon sticks. Add chicken and brown on both sides.
  2. Toss in the apricots and honey. Stir in plum tomatoes with their juice. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots. Bring liquid to a boil, then reduce heat to low. Cover with a lid and cook gently for 35 - 40 minutes.
  3. Season to taste with salt and pepper. Sprinkle shredded basil over chicken. Serve immediately.

There was some lovely white asparagus for sale at the supermarket and I thought this would be an excellent addition to our dinner for Shavuot. I forgot to take a picture of the main course, which was trout stuffed with fresh sage, thyme and za’atar from our garden. I also added slices of young fragrant garlic and lemon slices. And to close the dinner, I made an apricot and thyme flognarde based on the lovely Limousin cherry clafoutis recipe from Paula Wolfert. Fresh thyme goes well with fresh apricots and lemon thyme would have even been better.

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Apricot and Thyme Flognarde
Adapted recipe from The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine by Paula Wolfert
Ingredients
  • 10 medium apricots cut in half
  • 1/2 cup granulated sugar
  • 1/2 cup flour plus more for dusting
  • Pinch of salt
  • 3 large eggs lightly beaten
  • 1 cup milk
  • 1 cup half and half
  • 2 teaspoons fresh thyme chopped
  • 50 g 4 tablespoons unsalted butter, softened, plus more for the dish
  • 2 tablespoons Cognac or brandy
  • 1/2 teaspoon pure vanilla extract
Instructions
  1. In a bowl, toss the halved apricots with all of the sugar except for 1 tablespoon and set aside.
  2. Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining milk and cream. Add the thyme, Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
  3. Preheat the oven to 220C (425F). Butter a 22 cm (9 1/2-inch) deep-dish pie plate or a well-seasoned iron skillet and dust with flour. Place the apricot halves in a single layer in the pie plate, adding any sugar from the bowl to apricots. Whisk the batter again and pour it over the apricots.
  4. Bake the flognarde just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for an additional 20 minutes, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Cut into wedges, and serve.

Curry Roasted Chicken

Chicken Baroness Tapuzina

Since my surgery, I have been trying to get back in the kitchen, but I have been working long days at work and so I haven’t had a lot of energy to cook. Most of our meals have not been special enough to blog about. Last Shabbat, I decided it was time to cook again. There was a whole chicken staring at me in the freezer and I knew that I wanted to try something new. I had a hankering for curry, so what better than curry roasted chicken. You can be very flexible with this recipe by using a curry and other spices of your choice. This chicken is even better the next day. You could easily make this dish the night before and pop it in the oven the next day.

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Curry Roasted Chicken
Ingredients
  • 1 roasting chicken about 2kg 4lb
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 4 green cardamom pods
  • 1 tablespoon medium madras curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1 head garlic cloves separated and unpeeled plus 6 cloves, peeled
  • 2 tablespoons finely grated ginger
  • 2 tablespoons olive oil
  • 2 shallots unpeeled and quartered
  • 3 sticks cinnamon
  • 1 cup chicken broth
Instructions
  1. Preheat oven to 230C (450F). Pat chicken dry with paper towels. Place on a rack in a small roasting pan or baking dish. Set aside.
  2. Spices for Curry Rub
  3. In a small frying pan over medium heat, combine cumin seeds, nigella seeds, black peppercorns, coriander seeds and cardamom pods. Swirl until lightly toasted and fragrant, 2 to 4 minutes. Remove from heat and cool slightly; grind using a mortar and pestle. (To save time, or if you don't have equipment, use pre-ground spices and toast in pan 45 seconds.) Mix with curry powder, cinnamon and red pepper flakes. Add six finely chop peeled garlic cloves and combine with ginger and olive oil in a small bowl. Rub mixture over entire chicken.
  4. Curry Roasted Chicken
  5. Place the unpeeled garlic, shallots and cinnamon sticks inside the chicken cavity. Tie legs with kitchen string. Roast 30 minutes before basting with 1/2 cup of the chicken broth. Roast 20 minutes more, then baste with the remaining 1/2 cup of broth. Continue cooking until the juices run clear when the chicken is pierced with a knife and meat is no longer pink, about 1 hour and 15 minutes in total. Remove from oven and let stand for a couple of minutes.

Hainanese Chicken and Rice

Chicken Chinese Baroness Tapuzina

I had some minor surgery last week and have to eat more delicate food for the next couple of weeks, so no matza for me. This will be the first time since I was about two years old that I am not eating matza during Pesach. It is a bit strange not being able to eat matza and matza ball soup, but it is all in the name of good health.

I was searching for a simple and tasty recipe I could have with my current restrictions and I came across a recipe for Singapore’s national dish, Hainanese Chicken. I never managed to have any when I was in Singapore, mainly because I was only there for two days and only saw the inside of the hotel I was staying at. To visit Singapore without eating this dish is a mortal sin. They usually serve it with a hot fiery red pepper sauce, but I had to keep it mild.

This is a delicate, yet very fragrant dish. I highly recommend it. And as a reminder, we are a kitniyot eating family.

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Hainanese Chicken and Rice
Adapted from a recipe by Mark Bittman
Ingredients
For chicken:
  • 1-1/2 to 2 kg 3 to 4 pounds whole chicken
  • salt
  • 3 tablespoons of grated garlic
  • 1 big knob of ginger grated finely
  • 1/4 cup peanut oil or canola oil
  • 2 cups white jasmine rice
  • 2 tablespoons dark sesame oil
  • Ginger-Scallion sauce recipe to follow
  • Chopped fresh scallion or cilantro leaves for garnish
For garlic-scallion sauce:
  • 1/4 cup minced or grated fresh ginger
  • 1/2 cup chopped scallion
  • 1 or 2 clove garlic grated
  • 1 1/2 teaspoon salt
  • 1/2 cup peanut oil or canola oil
Instructions
For chicken:
  1. Trim the chicken of excess fat and cut into 4 pieces. Place about 10cm (4 inches) of water in a large pot over high heat.
  2. Sprinkle salt on both sides of the chicken pieces and rub them with half of the garlic and ginger mixture. When the water boils, place the chicken in the pot. The water should just cover the chicken; add more water if necessary.
  3. Bring back to the boil, cover, reduce the heat to medium, and cook for 15 minutes. Turn off the heat and let the chicken remain in the pot for 1 hour, covered. The meat should be opaque all the way through; if not, return to pot to a boil and cover again for another 5 - 10 minutes. Remove the chicken from the pot and set aside.
  4. Put the oil in a separate pot over medium heat. When hot, add the remaining garlic and ginger, stirring occasionally, until the garlic and ginger are softened. Add the rice and stir, then add 4 cups of the chicken stock and bring to a boil. Simmer the rice on low for approximately 20 minutes. Taste and add salt, if necessary.
  5. Cut the chicken into bite-sized pieces (optional) and rub with sesame oil.
For garlic-scallion sauce:
  1. Mix the ginger, scallion, garlic and salt together in a heatproof bowl. Put the oil in a small saucepan or skillet over high heat until smoking. Carefully pour the hot oil over the ginger scallion mixture (Note: it will sizzle a lot). Mix well and serve or refrigerate for up to 3 days.
  2. Drizzle on some of the ginger-scallion sauce and serve over the rice. You can also serve the stock with some scallion in a small bowl on the side.