cream Archives - Beyond

Spicy chicken-liver pâté

schweboo — Fri, 17 Nov 2023 22:28:01 +0000

Spicy chicken-liver pâté

Many years ago, one of my friends in Buckinghamshire gave me the basis for this recipe. In those days, we used ginger powder and would not have thought about using red chillis to give the pâté a bit of zing. Times have changed, so I have modified the original recipe accordingly.

This chicken liver pâté is a delicious and flavorful appetiser that combines the rich taste of chicken livers with the warmth of ginger and red chilli:

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Prep Time 20

Cook Time 10

Chilling 2

Total Time 2 30

Course Appetizer, Side Dish

Cuisine British

Servings 6 people

Calories 28 kcal

Equipment

1 Large cast iron frying pan

Ingredients

600 g fresh chicken livers (trimmed and cleaned)
1 small onion (finely chopped)
3 clove garlic (minced)
2 whole red chillis
1 tbsp fresh ginger (grated)
½ unsalted butter
¼ cup cognac

Seasoning - to taste

1 pinch rock salt
tsp black pepper

Garnish

2 tbsp garlic butter
1 whole red chilli sliced

Instructions

Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue or greenish parts.
In a large cast iron frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and translucent. Add the minced garlic, red chilli and grated ginger, and sauté for another 1-2 minutes until fragrant.
Add the chicken livers to the cast iron frying panand cook them for about 5-7 minutes, turning them halfway through. They should be cooked through but still slightly pink in the centre.
Carefully add the cognac to the cast iron frying pan and allow it to simmer for a minute or two. This will deglaze the pan and add a depth of flavour to the pâté. Be cautious, as the alcohol may ignite briefly.
Transfer the cooked livers and sautéed ingredients to a food processor. Add the remaining butter and process until smooth.
Season with salt and pepper to taste.
Spoon the mixture into ramekins or a dish, smoothing the top with a spatula.
Seal with a layer of melted garlic butter and garnish with slices of red chilli.
Refrigerate for at least a few hours or overnight to allow the flavours to meld and the pâté to set.
Before serving, let the pâté come to room temperature for the best flavor and texture.
Serve this Spicy chicken liver pâté on a baguette, crusty bread or crackers.

Notes

This chicken liver pâté with ginger has a rich, savory flavor with a hint of warmth from the ginger. Adjust the seasoning and ginger to your liking, and feel free to get creative with the presentation and accompaniments.

Keyword chicken liver, pate, spicy

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Injera

schweboo — Mon, 30 Oct 2023 22:27:18 +0000

Ethiopian injera

In 1998, I visited Riyadh to run a project for a bank. The funniest part of the trip was taking our Ethiopian housekeeper to the supermarket to buy supplies. We lost track of her as she wore a burka, and we could not remember what her shoes looked like. We had to hang around the checkout until she found us. Lesson learned: we always noted her shoes on subsequent shopping trips.

The most memorable meal was one that she cooked for us, as it included Injera.

While I was there, Operation Desert Fox started. It was a major four-day bombing campaign on Iraqi targets from December 16, 1998, to December 19, 1998, by the United States and United Kingdom.

Injera is a traditional Ethiopian and Eritrean flatbread with a unique, spongy texture. It is a staple food in these countries and is typically made from teff flour, which is a type of gluten-free grain.

Teff flour is mixed with water and allowed to ferment for a couple of days, creating a slightly sour taste. The batter is then poured onto a hot, circular griddle and cooked until it becomes a large, circular, pancake-like bread. It is almost like a large, thin crumpet, and I am sure it would be good with melting butter and strawberry jam.

Injera is often used as a base for various stews, vegetables, and meats in Ethiopian and Eritrean cuisine. It is served alongside a variety of dishes, and it plays a central role in the eating process, serving as both a utensil and a part of the meal. Diners tear off pieces of injera and use them to scoop up the other dishes, creating a communal and interactive dining experience.

Teff is a small cereal grain derived from the “Eragrostis tef” plant. These grains have a mild nutty and molasses flavour. Teff flour is a popular substitute for wheat flour because it is naturally gluten-free and has a favourable nutrient profile. It is naturally high in protein, dietary fibre, and calcium.

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Prep Time 3

Cook Time 3

Total Time 3 3

Course Side Dish

Cuisine Ethiopean

Servings 4 people

Calories 150 kcal

Equipment

Large bowl
Large, flat pan

Ingredients

2 cups teff flour
3 cups water
1/2 teaspoon salt optional

Instructions

In a large bowl, mix the teff flour and water thoroughly. Ensure that there are no lumps in the batter. If desired, add salt to the mixture.
Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 2-3 days. This allows the batter to ferment. Stir the batter once or twice a day during this fermentation period.
After the fermentation process, the batter will be slightly bubbly and have a tangy aroma. Stir the batter thoroughly.
Cooking the injera:
Heat a non-stick skillet or a large, flat pan over medium heat. Do not add oil.
Ladle a portion of the batter onto the skillet, swirling it quickly to spread it thinly and evenly. The injera should be thicker than a crepe but thinner than a pancake.
Cook the injera for 2-3 minutes, or until the edges start to curl up and small bubbles form on the surface.
You do not need to flip the injera, as it is only cooked on one side. Once it is done, remove it from the skillet and let it cool on a plate.

Notes

Continue the process until you have cooked enough injera for your meal. Injera is typically served with various stews, vegetables, and meats in Ethiopian cuisine. Enjoy your homemade injera with your favorite Ethiopian dishes!

Keyword Ethiopia, Teff flour

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Norwegian oyster stew

schweboo — Sun, 29 Oct 2023 07:26:12 +0000

Norwegian Oyster Stew

I was introduced to this 'Norwegian' Oyster Stew by an American friend from Wisconsin as a traditional Christmas Eve dish.

The stew is a delicious seafood dish that combines the rich flavours of oysters with a creamy, savoury broth.

However, while Norway is known for its rich seafood culture, including various preparations of fish, shellfish, and other marine delicacies, oyster stew is not a traditional or commonly known dish in Norwegian cuisine. Norwegian culinary traditions are more closely associated with dishes like various types of cured and smoked fish, as well as preparations of salmon, herring, and other seafood sourced from the region's abundant coastal waters. It is a traditional dish in Wisconsin.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Main Course

Cuisine American

Servings 8 people

Calories 350 kcal

Equipment

1 Large saucepan

Ingredients

1 litre fresh oysters, (shucked, with their liquid)
60 g unsalted butter
1 med onion (finely chopped)
2( stalks of celery (finely chopped)
1 litre whole milk
236 ml double cream

Seasoning - to taste

tsp rock salt
1 tsp black pepper

Garnish

Fresh parsley chopped, for garnish

Instructions

In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook until they are soft and translucent.
Add the oyster liquid (strained to remove any shell fragments) to the saucepan and bring it to a simmer.
Pour in the whole milk and heavy cream, stirring constantly to combine all the ingredients. Allow the mixture to simmer for a few minutes, ensuring it doesn't boil.
Gently add the shucked oysters to the pot. Let them cook for about 3-5 minutes or until the edges begin to curl. Avoid overcooking the oysters, as they can become tough.
Season the stew with salt and pepper to taste. Be cautious with the salt, as the oysters themselves may add some natural salinity to the stew.
Ladle the stew into individual serving bowls and garnish each portion with some freshly chopped parsley.
Serve the 'Norwegian' Oyster Stew hot, accompanied by some crusty bread or crackers for dipping.

Keyword chicken stew, oyster, soup

The post Norwegian oyster stew appeared first on Beyond.

Reindeer stoganoff

schweboo — Sat, 28 Oct 2023 07:35:35 +0000

Reindeer Stroganoff

Reindeer Stroganoff is a dish that puts a unique twist on the classic Beef Stroganoff by using reindeer meat as the primary protein. Reindeer meat is lean and has a slightly gamey flavor, making it an interesting and unconventional choice for this Russian-inspired dish.

I first ate Reindeer stroganoff in a hut on the East coast of Svalbard. Outside, the temperature was a bracing -30C℃, but inside, it was a toasty 22℃. Our Italian guide prepared the meal, which he served with rice. It was delicious.

It's essential to cook the reindeer meat thoroughly, but be careful not to overcook it, as it can become tough and lose its tenderness. Additionally, make sure to keep an eye on the sauce as it thickens and simmers to prevent it from becoming too thick or too thin. Adjust the cooking times as needed based on your specific stove's heat level and the thickness of the meat slices. Always use your judgment and monitor the cooking process closely to achieve the desired level of tenderness and flavour in the dish.

Here's my basic recipe for Reindeer Stroganoff:

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian, Russian

Servings 4 people

Calories 350 kcal

Equipment

Skillet

Ingredients

500 g reindeer meat thinly sliced
1 med onion finely chopped
2 cloves garlic minced
2 tbsp butter
2 tbsp vegetable oil
1 cup mushrooms sliced
2 tbsp plain flour
1 cup beef or vegetable broth
½ cup sour cream
2 tbsp Dijon mustard
1 red chilli (chopped)

Seasoning - to taste

1 tsp rock salt
1 tsp black pepper

Garnish

1 tsp Fresh parsley chopped, for garnish

Instructions

In a large skillet, heat the butter and oil over medium-high heat. Add the sliced reindeer meat and cook until it's no longer pink (5-7 mins), then remove it from the skillet and set it aside.
Add the chopped onions, red chilli, and garlic in the same skillet. Sauté until the onions are translucent (3-5mins).
Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture (5-7 mins).
Sprinkle the flour over the mushroom mixture and stir well. Cook for a couple of minutes to get rid of the raw flour taste (5-7 mins).
Slowly add the beef or vegetable broth while continuously stirring to create a smooth sauce. Allow the sauce to thicken (5-7 mins).
Return the cooked reindeer meat to the skillet, and stir to combine with the sauce.
Reduce the heat to low, and then mix in the sour cream and Dijon mustard. Make sure the mixture is well combined.
Let the mixture simmer for a few minutes, but be careful not to boil it (5-8 mins).
Season with salt and black pepper to taste.

Garnish and serve

Serve your Reindeer Stroganoff over rice, and garnish with chopped fresh parsley.

Notes

This unique twist on the classic Stroganoff recipe offers a flavorful and interesting variation by using reindeer meat. Please note that reindeer meat can be challenging to find in some areas, so you may need to substitute with another type of game meat or beef if necessary. Enjoy your Reindeer Stroganoff!

Keyword reindeer, stroganoff

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Waterzooi

schweboo — Thu, 26 Oct 2023 08:46:35 +0000

Waterzooi

Waterzooi is a traditional Belgian stew that is typically made with fish or chicken and vegetables. It is known for its creamy texture and rich flavour.

Brings back memories of living in the village of Vossem, not far from Brussels.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Soup

Cuisine Belgian

Servings 6 people

Calories 412 kcal

Equipment

1 Large saucepan

Ingredients

1 kg chicken (preferably bone-in and skin-on, such as thighs and breasts)
2 tbsp butter
1 med onion (chopped)
2 leeks (white and light green parts only, chopped)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
4 cups chicken broth
1 cup heavy cream
2 egg yolks
1 tablespoon lemon juice
1 tbsp Fresh parsley (chopped)

Seasoning - to taste

1 rock salt
black pepper

Instructions

Season the chicken pieces with salt and pepper.
In a large pot, melt the butter over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
In the same pot, add the chopped onion, leeks, carrots, and celery. Sauté the vegetables until they start to soften.
Pour in the chicken broth and bring it to a simmer. Add the browned chicken back to the pot. Cover and cook for about 30-40 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set aside.
In a bowl, whisk together the heavy cream and egg yolks. Slowly add some of the hot broth from the pot to the cream mixture, whisking constantly.
Gradually pour the cream mixture back into the pot while stirring constantly. Cook for a few more minutes, but avoid boiling.
Stir in the lemon juice and adjust the seasoning with salt and pepper.
Return the chicken pieces to the pot and cook for a few more minutes to heat through.
Serve the waterzooi hot, garnished with chopped parsley.

Notes

You can also modify this recipe by using fish or a combination of fish and chicken instead of just chicken. Enjoy your homemade waterzooi!

Keyword chicken and carrot soup, chicken stew, waterzooi

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