I Countries – Recipes

###

Ivory Coast
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Poisson Sauce Aubergines (Fish and Eggplant Sauce)

  • 1kg mixed fish fillets
  • 500g aubergines, sliced
  • 300g bell peppers, sliced into strips
  • 100g onions, sliced
  • 250ml oil
  • 400g rice, washed and drained
  • salt and freshly-ground black pepper

Method: Heat the oil in a casserole dish. Add the fish and onions, and fry until well browned all over. At this point add the aubergine and bell pepper slices. Season to taste with salt and black pepper then pour over 2l water. Bring the mixture to a boil, reduce to low simmer, cover and cook gently for 60 minutes. Remove the fish and set aside to keep warm. Strain the stock and set aside. Mash the vegetables in the casserole and add enough of the reserved stock to make a sauce. Pour into a bowl and set aside. Pour the remaining stock into the casserole, add the rice, bring to a simmer, cover and cook for about 20 minutes, or until the rice is tender. Serve the fish on a bed of the rice and accompany with the aubergine sauce.

###

Italy
(recipes borrowed from the cooks at: www.epicurious.com and http://italianchef.com)

Grilled Chicken with Salmoriglio

  • 3 large garlic cloves, finely chopped
  • 1 teaspoon oregano
  • 1/2 cup olive oil
  • Juice of 4 lemons
  • 1/8 cup balsamic vinegar
  • Salt & pepper to taste
  • 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces

Preparation: Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, balsamic vinegar, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes. While chicken is cooking heat up a large saute pan, either on the other side of the grill or on the stove. When chicken is cooked transfer to saute pan, pour Salmoriglio over and cook on top of grill, turning the chicken in the pan for 1 to 2 minutes. Transfer chicken to serving bowl, pour Salmoriglio mixture from saute pan on top and serve. (Serves 4)

Kahlua Tiramisu with Amaretto Ice Cream

  • 2 teaspoons unflavored gelatin
  • 1/2 cup Marsala
  • 6 large egg yolks
  • 3/4 cup sugar
  • 2 8-ounce containers mascarpone cheese
  • 3/4 cup whipping cream
  • 1 cup hot water
  • 1/4 cup Kahlúa or other coffee liqueur
  • 4 teaspoons instant espresso powder
  • 26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
  • 2 tablespoons unsweetened cocoa powder

Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.

Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

###

Israel
(recipe borrowed from the cooks at: www.easyjewishrecipes.com)

Chicken In Leek Garlic Lemon Sauce

  • 1 chicken, cut-up, skin removed
  • 1/3 cup olive oil
  • ¼ cup flour
  • 1 tsp. pepper
  • 2 medium onions, diced
  • 6 cloves garlic, chopped
  • 1 medium leek, cleaned and diced
  • 3 medium carrots, shredded
  • 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup)
  • ¼ cup lemon juice (freshly squeezed is best)
  • 2 tsp. paprika

Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside.

With brown bits left in skillet, add a bit more oil then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken.

Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender – about 75 minutes.

###

Isle of Man
(recipe borrowed from the cooks at: www.iofm.net)

Roast Rabbit with Sage and Onion Stuffing

  • 1 Rabbit – skinned and prepared
  • Sage and Onion Stuffing
  • Bacon Fat
  • Potatoes, Carrots and Turnips.

Clean the skinned rabbit in salted water. Stuff the belly with sage and onion stuffing, Draw the sides together and stitch up. Spoon bacon fat over the rabbit and bake in a moderate oven for about two hours. Serve with potatoes, carrots and turnips.

The Stuffing

  • 4 oz. Dry Bread
  • 2 Large Onions
  • 1 Tablespoon Mashed Potato
  • 2 Teaspoons Dried Sage
  • a Knob of Margarine
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper.

Pour warm water over the dry bread and leave to soak. Meanwhile boil the onions until tender and chop them finely. Drain the water off the bread, pressing out as much moisture as possible. Crumble the bread into the chopped onions. Add the mashed potato, margarine and chopped sage, and season well with salt and pepper.

###

Ireland
(recipe borrowed from the cooks at: www.ireland-information.com)

Dublin Coddle

  • 1 pound bacon slices
  • 2 pounds pork sausages
  • Some bacon fat or oil
  • 2 large onions, sliced
  • 2 cloves garlic
  • 4 large potatoes, thickly sliced
  • 2 carrots, thickly sliced
  • 1 large bunch of fresh herbs, tied with string
  • black pepper
  • hard cider (apple wine) or apple cider
  • fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley. Serves 6.

###

Iraq
(recipe borrowed from the cooks at: www.epicurious.com)

Chicken and Prune Tagine

  • 4 oz Prunes
  • 4 oz Dried apricots
  • 1/2 cup Toasted split almonds
  • 3 tbl Extra virgin olive oil
  • 8 Portions chicken
  • 1 tsp Salt
  • 20 Grinds black pepper
  • 1 lrg Onion
  • 2 Cloves garlic
  • 1 tsp Ground turmeric
  • 3 Cardamom pods
  • 1 tsp Ground ginger
  • 2 tsp Ground cinnamon
  • 2 1/2 cup Chicken stock or half stock, half white wine
  • 1 tbl Honey
  • 2 tsp Cornstarch
  • 2 tsp Lemon juice or water

Cooking Instructions:

Several hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. Remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently sauté the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, and then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds.

###

Iran
(recipe borrowed from the cooks at: www.iranchamber.com)

Kabab Barg (lamb kebabs)

  • 800 grams boneless lamb
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large grated onions
  • 1 clove of garlic (crushed)
  • 4 medium tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sumac (optional)

Directions:

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Borani Esfenaaj (spinach yogurt dip)

  • 1 kg fresh spinach
  • 250 grams yogurt
  • 2 onions (thinly sliced)
  • 4 cloves of garlic (finely chopped)
  • 2 tablespoon cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:  Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator. Add salt and pepper to yogurt to taste and beat the yogurt until. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. Now this tasteful side-dish is ready to serve.

###

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.

###

India
(recipes borrowed from the cooks at:  www.sailusfood.com and www.epicurious.com)

Matar Paneer Recipe

  • 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
  • small cup fresh green peas
  • 1 large onion, finely chop
  • ginger-green chilli paste (1″ ginger piece+3 green chillis)
  • 2 tomatoes, finely chopped
  • 3/4 tsp red chilli pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps coriander pwd
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • pinch of garam masala pwd
  • 1 tsp Kitchen King masala pwd
  • 1 tsp malai, top of milk
  • salt to taste
  • 1 tbsp oil

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

Traditional Indian Raita

  •     1/2 cup plain yogurt
  •     1/2 cup chopped seeded English hothouse cucumber
  •     2 tablespoons chopped fresh cilantro
  •     2 teaspoons chopped green onions
  •     1/4 teaspoon ground coriander
  •     1/4 teaspoon ground cumin

Preparation: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

###

Iceland
(recipes borrowed from the cooks at: www.isholf.is)

Lúðubuff – Fried Halibut Steaks

  • 1 1/2 kg. halibut (or turbot, sole or other flat fish)
  • 2 tsp. salt
  • 150 gr. oil, butter or margarine
  • 4 tbsp. flour
  • 1/3 tsp. ground pepper
  • 100 gr. onion

Take one small, whole halibut. Cut off the head, tail and fins. Scrape off the slime and loose scales under cold, running water. Cut the fish into slices, about as thick as your thumb is wide. Mix together flour, salt and pepper. Coat the slices with flour mixture and fry in the hot fat until done (3-4 minutes on each side). Remove from the pan and arrange the steaks on a serving dish. Slice the onions and brown in the fat, remove and put on top of the fish. Pour some water on the frying pan, roll it around and pour over the fish. Serve with cooked potatoes, green salad and lemon wedges.
-Try grilling the fish steaks: cut into large cubes and thread onto skewers with onion pieces, fresh mushrooms and pieces of red bell pepper (capsicum).

Brúnaðar kartöflur – Caramelized potatoes

  • 1 kg. cooked potatoes (preferably red)
  • 50 g. butter/margarine
  • 50 g. sugar

Potatoes should preferably be cold, but it is not necessary. They should be small and even sized. If they are too big, cut into smaller pieces, flush with water and pat dry. Put the sugar on a medium hot frying pan. When it starts to brown, add the butter and stir to mix. Lower temperature and add potatoes. Roll the potatoes around to coat evenly. The caramel covering should be soft. Serve hot, for example with the Sunday roast. Caramelized potatoes are also good with all kinds of pork, especially smoked.

###


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: