SC - Anzac Biscuits/Day?
Craig Jones.
craig.jones at airservices.gov.au
Mon Apr 3 20:06:32 PDT 2000
These are 2 of the recipes I made for my period seder last year.
Phillipa Seton
MAYER GONZALEZ'S ROASTED CHICKEN STUFFED WITH FRUIT AND BASTED WITH ALMORI
COATING:
8 Tbsp Nigella Almori 1tsp dried powered thyme
1 Tbsp cumin seeds, ground 8 Tbsp honey
1 Tbsp water
1 5- 7 lbs roasting chicken
FOR STUFFING THE CAVITY
1 ½ C chopped pears 1 tsp cinnamon
1 ½ C chopped apple ½ tsp cloves
2 cupps chopped mushrooms 1 ½ tsp gr. ginger
2 large garlic cloves, minced 1 ½ tsp dried lavender flowers, crushed
About 2 - 6 hours before cooking:
In a non reactive bowl, combine the dry almori , cumin and thyme.
In a small saucepan, over medium low heat, heat the honey and water together
until they are hot but not boiling.
Pour the liquid into the dry ingredients and combine thoroughly.
Put the mixture on the refridgerator for about 10 minutes.
Remove and discard the inards from the chicken cavity.
Pull off and discard the fatty parts around the cavity opening.
Wash the chicken inside and out and pat it dry.
Place it breast side up in a large ovenprogg glass baking dish,
Combine all the stuffing ingredints in a large bowl, mix well.
Stuff the cavity with the mixture. If there is some left over refrigerate it
until it is time to bake the bird.
Remove the almori mixture from the refrigerator.
With a spatula, coat the chicken, except the back which is resting in the pan.
Cooking the Chicken
Preheat the oven to 325 F
Place the leftover stuffing mixture around the sides of the chicken
Put the chicken in it's pan in the center of the oven.
Cook until done, about 2 ½ - 3 hours (about 25 minutes per pound)
If it is cooking too fast (turning black) cover loosely with aluminum foil.
When the chicken is done, remove from oven and allow to sit for 10 minutes
Cut into serving pieces and place on a warm platter.
Serve the pan juices drizzled over the meat.
NIGELLA ALMORI
(makes about 3/4 C)
3 T matzoh meal 1 T caraway seeds
3 T bread crumbs 1 t fenugreek
2 T salt 1 t anise
1 T Nigella* 1 ½ t cinnamon
1 t thyme 1 t corriander seeds
Finely grind ingredients together until they are well combined.
Store in an airtight container. The mixture will keep for a month.
*Nigella (Negilla sativa) is sometimes called black cumin. or kalonji. It is
a staple in Indian cooking, often seen as black seeds in Nan bread. If you
cannot find Negilla, an acceptable substitute is a mixture of finely ground
of:
1 tsp oregano 1 tsp pepper 1 tsp poppy seeds
PEDRO DE LA CABALLERIA'S VERMILLIONED EGGS
Loose yellow or red onion skins 12 whire eggs
(about 6 cups) ½ C whire vinegar
In a large non-reactive pot, place hjalf the onion skins, then add the eggs
and the rest of the onion skins.
Pour in the vinegar and add water to completely cover.
Cover the pot.
Slowly bring the water to a boilover medium heat and then turn down the heat
to very low.
Cook over low heat for 1 hour.
Take the eggs out of the pot.
With a spatula, gently crack the eggs once or twice. This allows the dye
process to penetrate the egg whites.
Return the eggs to the water. Continue to cook the eggs over very low heat
for another 2 hours.
Remove the eggs from the water, drain
When cool, refrigerate
Peel the eggs and wash off before serving
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