Qabuli Palau - Pilau from Afghanistan - Perfect for Shabbat

I got this recipe through a dear friend Mohammad Juwad from Afghanistan.  It is very much like Sefardi Pilau and would be an easy Shabbat evening or Shabbat day meal.  Try it with chicken, lamb or beef. 


Qabuli Palau

Ingredients:

1/4 cup olive oil
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala

NOTE:  The cinnamon, cloves, cardamon, cumin and garam masala are best but if you do not have these spices, 2 tsp of good quality curry powder can be used in an emergency.  When buying garam masala, purchase the best you can afford.  It is delicious.
1 tsp. salt
2 cups water.

1/4 cup vegetable oil
2 carrots - cut like matchsticks if you are cooking for that night.  Cut larger if cooking for Shabbat day.
1 tsp. sugar
1 cup raisins
1 cup blanched almonds (I use toasted pine nuts)
1 cup un-salted pistachios

2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water

Method:

In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.

Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Repeat with the pistachios. Remove and set aside.

Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water.

If you are making this as cholent/hamim for Shabbat day, stop here and put in an oiled, heavy bottom pan, cover tightly, and cook overnight in a very low oven temperature.  If some rice sticks to the bottom of the pan don't worry - that is the BEST PART!

Boil until the rice is done, about 20 minutes.

To cook the rice, boil the meat juice and add 2 cups long grain rice, 1 1/2 tsp. salt, and sufficient water to bring the liquid 2 inches above the rice. Add the oil in which the carrots were cooked and 1/8 tsp. saffron (optional) to the cooked rice. Put meat and rice in a large casserole, cover and set in a 300 degree oven for 20-30 minutes.

Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins, almonds and pistachios (the toppings are optional depending on your taste)

K (F)
Serve with lemony salads, dips and lots of challah

Rissoles with Mashed Potatoes and Gravy

Rissoles with Mashed Potatoes and Gravy - Makes 8 Rissoles -

Quick and easy - Kids LOVE these!

Rissoles:

1 lb (~1/2 kilo) ground beef - I use the cheaper meat as it has more flavour
1 onion, finely chopped
1 egg
salt
pepper
flour for dusting

Method:

Put ground beef in a bowl.  Add chopped onion.  Whisk one egg in a bowl and add to beef mixture.  Add salt and pepper.

Mix with your hands or a fork.  Do not 'over-work' as you do not want the rissoles to be too dense.

To form the rissoles, I use an ice cream scoop that measures 1/3 cup.  I like to make sure that they are all about the same size.  You can also make them by hand - you should end up with 8, total.

Put a bit of oil (I use olive oil but any will do)  in a non-stick pan and heat to medium high.

Put about 1/2 cup of flour on a flat plate. Flatten the rissoles with your hands and place each one on the plate of flour and then flip them, making sure both sides are well dusted with the flour. 

Add the rissoles to the pan and allow to cook until brown on one side - just tip one up to check.  Only flip over once and cook the other side until brown as well.  Remove the cooked rissoles to a paper-towel lined plate and keep warm in the oven while you make the gravy.

Gravy for Rissoles:

2 cups water
3 Tbsp  cornstarch/cornflour
2 beef stock cubes
1 or 2 Tbsp soy sauce (optional)
A bit of red wine, if you have some on hand (optional)

In a 2 cup measuring cup or bowl add about 1/2 cup of COLD water and 3 Tbsp cornstarch (cornflour).  Stir to combine.  Add two beef stock cubes (I use the non-meat kind) and add water until you have 2 cups.  Keep a bit of water handy in case your gravy is too thick.  Taste the gravy and adjust seasoning.  An extra stock cube might be necessary.

After removing the rissoles from the pan, pour in the above mixture and stir constantly.  This gravy will thicken rather quickly.  If you feel, after 3 minutes that it  is too thick, add a bit more water.  Keep stirring until the gravy is thickened and clear.  Taste and add a bit more salt, pepper or soy sauce if necessary. (I often use a bit of leftover red wine - IF I have some)

Mashed Potatoes:

One medium potato for each person being served, plus one extra
Water
Salt
Non-dairy Margarine
Non-dairy milk (if you keep Kosher!) - I use soy or rice milk
salt and pepper

Peel potatoes (if desired) and cut into chunks
Add to a pan filled with water and one tsp salt
Boil on medium until you can easily put a fork through one of the potato pieces.

Turn off heat and drain potatoes of all the water. Put pan back on stove and add margarine and some 'milk' and begin to mash with a potato masher or whip with a hand mixer.  Add salt and pepper to taste.

Serve Rissoles with the mashed potatoes, a nice salad, and a vegetable that your family enjoys.  I normally serve with corn or green beans.

Enjoy

Yellow Rice - the Mizrahi Way!

This rice is aromatic, delicious and very easy to make.  If you follow the instructions exactly, you will be assured excellent results. 


Ingredients:

3 Tbsp Olive Oil
2 Onions, chopped thinly
4 cloves of garlic, pressed or minced
3 tsp ground Cumin
1½ tsp Turmeric
1 tsp Black Pepper and  1-1/2 tsp Salt**
2 cups Long Grain Rice, (I suggest basmati rice)
4 cups unsalted chicken stock or
**4 cups water and 4 cubes of pareve chicken bouillon cubes (omit salt above if you use these)
3 Tbsp fresh cilantro leaves (optional)

Method:

Heat oil and onion on medium heat until onion is a golden colour.
Stir in garlic and spices for 1 minute to coat the onion.
Add the uncooked rice and stir for 3 minutes until everything is coated.
Add the stock and bring to a boil.
Change heat to low and simmer covered for 18-20 minutes.
Turn off the heat, and Let Stand, covered for 10 minutes.  Remove lid and fluff rice lightly with a FORK.
Garnish with Cilantro. (Optional - but really nice)

K (F) if using stock - K (P) if using pareve boullion cubes

This recipe may easily be cut in half.  Cooking time will be the same.

Chopped Liver - better than Paté!

Most people I speak to have a preference in how they like chopped liver.  Many like it chunky.  I prefer it smooth.  Some must have it on rye bread.  Others preer to spread it on crackers or matzah.  It looks fancy if put into a mold after grinding but is just as delicious (and easy) to use any bowl you have that will be attractive.  Enjoy!

Ingredients:

    2 pounds chicken livers –  see below for kashering instructions*

    1 cup rendered chicken fat  (schmaltz)

    2 cups medium-diced yellow onion (2 onions)

    1/3 cup Madeira wine

    4 extra-large eggs, hard-cooked, peeled, and chunked (so you can 'check' them)

    1/4 cup minced fresh parsley leaves

    2 teaspoons fresh thyme leaves

    2 teaspoons kosher salt

    1 teaspoon freshly ground black pepper

    Pinch cayenne pepper

    2 tablespoons chopped capers, optional (but yummy!)

Directions

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside.

Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade until coarsely chopped - which is traditional, or if you are like me, I grind the mixture until it has a smooth texture – more like a paté. Repeat with the remaining mixture.

Season to taste and serve well-chilled sprinkled with chopped capers and a sprig of herbs to decorate.

K (F)

*Important - liver MUST be kashered before use.  Chicken livers or livers of other species of fowl can be broiled whole without cutting the surface. Follow the instructions of your Rabbi or see the following link for instructions:  Kashering Chicken Livers

Portuguese-Style Piri-Piri Chicken

The flavours of this recipe are so delicious it will become a family favourite. Serve the chicken hot on rice or couscous, or cold with salad in pita bread, wraps or on sliced challah. If you don't have a slow cooker, or if you want to serve it for the evening meal, you can marinate the chicken in a casserole for a few hours, then cook (covered) in a pre-heated oven at 180 degrees C (350 F) for 40 minutes or until done.

Ingredients
20 ml olive oil (1 Tbsp. plus 1 tsp.)
juice of one lemon
2 teaspoons paprika
2 teaspoons dried oregano or one tsp of fresh oregano, chopped
3 teaspoons Nando's peri-peri sauce (kosher in AU!) or 1 teaspoon chili powder or use
the homemade peri-peri sauce below
2 cloves garlic, finely chopped
1 teaspoon salt (or to taste)
30 ml tomato paste (2 Tbsp.)
160 ml fruit chutney (heaping 2/3 cup) (I use mango chutney)
8 chicken thighs and legs, skin and fat removed


Preparation method:
1. Quickly brown the chicken pieces in a bit of olive oil - do not cook too long if using slow cooker
2.  Use some of the olive oil to grease the slow cooker (or casserole)
3.  Place the rest of the oil and all other ingredients except the chicken in the slow cooker or casserole and stir to mix.
4.  Remove any excess fat from the chicken pieces and place in the slow cooker or casserole dish.
5.  Stir to coat well with the marinade.
6.  Cover and cook on LOW overnight or place casserole on your blech over low heat.
7.  Serve hot on Basmati rice, with salad and bread.

This delicious recipe can easily be doubled.  You can also cook it more quickly for the evening meal by cooking in a conventional oven as directed at top of recipe.
This does make a great winter Hamin or Cholent, though.

Homemade Piri-Piri Sauce:

10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Pinch salt
Juice of ½ lemon
1/3 cup olive oil
2 Tbsp garlic powder or 2 fresh garlic cloves, pressed)
1/4 tsp corriander powder or 1 tsp chopped fresh corriander/cilantro

Place above ingredients into a blender or magic bullet and puree it all together.  Be careful to wash your hands or wear gloves when handling the chilis!

Delicious served warm or cold!

Chicken Pho - Vietnamese Chicken Soup

Ingredients:
2 Litres Water with chicken bouillon or home-made chicken stock (Kosher bouillon cubes are vegan)
Chicken breast, thigh, back or other favourite parts
2 broth cubes {If using water}  Pho Cubes {beef or chicken} are also available in Asian Markets
One or two Star Anise {absolutely essential!}
A small piece of ginger, cut into a a cube for later retrieval 
Cellophane (rice stick) noodles

Coriander leaves (Cilantro)
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes
Small red, hot chillies
Optional - Soy sauce, fish sauce, toasted sesame oil

Method:
Roast the chicken parts, skin on, until tender.  Remove and set aside.  Once cool, skin the chicken and tear into fairly good sized pieces.

Cool the broth and skim the fat off the top and strain to remove the Star Anise.

Boil Cellophane (rice stick) noodles or Rice Vermicelli according to package directions.  This only takes a few minutes.  Drain and rinse.  Set aside.

In bowls or on a lovely plate place the following:

Coriander leaves, washed  {also known as Cilantro or Chinese Parsley}
Bean Sprouts, Rinsed
Sliced scallions - mostly the tender green part
Asian Basil or Italian Basil, which is stronger
Cut up lemons and limes - each diner can squeeze on the amount they wish
Small red, hot chilies, sliced  {WARNING:  Wear gloves!!!}

Heat the broth and put some of the skinned, boiled chicken in it.  Sprinkle with a few scallion slices.  Serve up in large bowls, very hot.

Add cooked Vermicelli and serve immediately.

Each person then will take their share of coriander leaves, bean sprouts, scallions, Asian basil,  and chillies and add this to their own  bowl.  Some add soy sauce, fish sauce or other oriental sauce and squeeze on lemon or lime juice into their own bowl.  I often enjoy a bit of toasted sesame oil in mine.

Yum!

This recipe may be made Vegetarian/Vegan if one wishes.  Simply use Kosher chicken broth cubes as they contain no meat.  Add some tofu to replace the protein found in the chicken.