SC - 2 REC for -Passover Eggs & chicken

[Seton1355 at aol.com]

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