Sunday, May 20, 2012

Nigerian Style Shabbat


I chose Nigeria this week because Sarida suggested it. Apparently she had a Nigerian friend at school. When she told him about our international Shabbatot, he said we should try Nigeria because the food is excellent. 
We had a lot of guests this week. Our guests included 5 girls who are learning here this year: 2 from England, 1 from Canada, and 2 from New York. At lunch we were joined by friends from the moshav. They all live here but are originally from France, Tunisia, and America. 
Everyone from everywhere, really enjoyed the food. It was spicy but not too hot.
 I however, was a little frustrated with the cooking. I had some trouble following the recipes. In the end I felt I cooked the same thing twice: chicken with rice and tomatoes. 
I didn't have time to take pictures of any of the food, so I just have the recipes here.

Jewish Life and History

As I do every week, I did a search on Google to find out about Jewish life.  The first article I opened was Wikipedia where I read "The history of the Jews in Nigeria is a complex subject."
http://en.wikipedia.org/wiki/History_of_the_Jews_in_Nigeria
There are tribes in Nigeria, who believe they are descended from the lost tribes. We read some articles about the Ibos who believe they are from the tribe of Gad. They have many Jewish customs. They eat kosher meat, circumcise the males on the 8th day, keep Succoth and Yom Kippur, and separate the women during menstruation. http://www.jewishvirtuallibrary.org/jsource/vjw/Nigeria.html


Food

Friday Night Dinner

Ogobongo Soup
Nigerian Guinea Fowl Stew
Jollof Rice


Prepared for 15.


Ogobono Soup  

This is a great soup. We decided I should continue making this even after we finish eating international.
Original Recipes: http://www.congocookbook.com/soup_and_stew_recipes/ogbono_soup.html http://www.whats4eats.com/soups/ogbono-soup-recipe

My Ogobono Soup Recipe

Ingredients

  • Chicken, I included the bones for flavor
  • 1 cup ground (in blender) pumpkin seeds
  • 1/2 cup palm oil (I had this left from Passover and I was very glad to use it!) I think you can use any oil
  • 4 onions chopped
  • 3-6 minced chopped chili peppers
  • 6 cups chopped tomatoes
  • 12 cups water
  • 2 cups chopped asparagus (The recipe called for okra, which I could not find here. I used asparagus because we had plenty. You can also substitute green beans.)
  • 2 cups spinach leaves, chopped
  • salt and pepper to taste

Preparation 

  1. Heat pumpkin seeds in about 1/2 cup palm oil until they give off a nutty aroma. Remove from heat and set aside.
  2. In palm oil, saute the onions and chili pepper about 2 to 3 minutes.
  3. Add the tomatoes and cook another 4 to 5 minutes.
  4. Add water and chicken and cook for at least one hour, until chicken is ready.
  5. Remove chicken to cool.
  6. In the blender, grind the pumpkin seeds.
  7. In a separate bowl, whisk a spoonful of soup into the pumpkin seeds, creating a paste. Then whisk this paste into the soup. 
  8. Steam the spinach and asparagus, then add to soup. Add the chicken meat back in. Season with salt and pepper.
Since I prepared this on Thursday and planned to serve it on Friday, I did not add the greens and asparagus until I heated the soup before Shabbat.

Nigerian Fowl Stew  


My Nigerian Fowl Stew Recipe

Ingredients

  • Vegetable oil
  • 2 chickens plus a few more pieces if needed.
  • 1 tbsp curry
  • 1 tbsp salt
  • 1 tbsp thyme
  • 1 tsp black cumin
  • 2 onions, sliced
  • tomato puree
  • 6 tomatoes blended
  • ground chili pepper
  • bay leaves
  • 3 cloves garlic, 

Preparation 

.
  1. In the blender, blend tomatoes, garlic, chili, and bay leaves.
  2. In a large pot, place the chicken, curry, thyme, onion slices and salt. Add water to partially cover. Bring to a boil, then simmer about 1 hour until chicken is done.
  3. When chicken is cooked, remove from pot and then heat a little oil and brown. I used palm oil.
  4. Saute tomato mixture in a little oil then add tomato paste and a little water.
  5. Add garlic and saute about 1 more minute.
  6. Place the cooked chicken in a pan and cover with the sauce. 

Jollof Rice

Thursday night I was very tired and could not finish cooking. I made the rice Friday before Shabbat, I read the recipes and watched the videos. The rice I made was a very quick version of the real Jollof rice.
Since I knew that I was serving this with the stew, I only added a small amount of sauce to the rice
Original Recipes: http://www.allnigerianrecipes.com/stews/tomato-stew.html

My Jollof Rice Recipe

Ingredients

  • 3 plum tomatoes. All the recipes specified plum tomatoes. In some of the recipes, I substituted other types of tomatoes.
  • 3 Basil leaves
  • prepared rice
  • oil

Preparation 

  1. Prepare rice.
  2. In the blender, blend tomatoes and basil.
  3. Saute quickly with a small amount of oil. 
  4. Mix tomatoes into rice. 

Shabbat Lunch

Nigerian Salad
Nigerian Egg Rolls
Grilled Chicken with 
Jollof Coconut Rice
Kidney Bean Stew

Prepared for 15.

Nigerian Salad

I forgot to print this before Shabbat. I had to try to remember what to add.
Original Recipe: http://www.allnigerianrecipes.com/salad/nigerian-salad.html

My Nigerian Salad Recipe

Ingredients

  • 3 tomatoes, sliced
  • 1 onion, chopped
  • 1 cup corn
  • 4 boiled eggs, peeled and sliced
  • 3 cucumbers. sliced
  • Lettuce,
  • Red beans (or any bean)
  • 1/4 cup pumpkin seeds
  • 1 tbsp creamy salad dressing 
  • Olive oil
  • White vinegar
  • salt and pepper

Preparation 

  1.  Place vegetables, beans, seeds, and eggs in a a large bowl
  2. Add salad dressing, olive oil, and vinegar. Toss. 
  3. Salt and pepper to taste.

Nigerian Egg Rolls 

A few weeks ago, when we ate Scottish food, we ate hard boiled eggs covered in ground turkey meat. These egg rolls are based on the same recipe. Because Nigeria was a British colony, there are some similarities in food. I guess this is a poor man's version, without the meat.
These were hard to make. We were most successful when we dropped the egg in the batter, took it out with a spoon, and then fried it.
Original Recipes:http://www.allnigerianrecipes.com/snacks/egg-roll.html

My Nigerian Egg Rolls Recipe

Ingredients

  • 20 hard boiled eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 6 tbsp white sugar
  • water
  • oil for frying. (I used canola)

Preparation 

  1.  In large bowl, mix flour, sugar, baking soda, eggs, and water.
  2. Heat oil.
  3. Wrap eggs in the batter. 
  4. Fry until lightly brown.

Grilled Chicken  


My Grilled Chicken Recipe

Ingredients

  • 15 chicken thighs and legs (30 pieces)
  • 3 onions, finely chopped
  • 3 tbsp thyme
  • This recipe called for soup stock cubes so in their place I  decided to add extra spices to the chicken, basil, bay leaf, and rosemary. 
  • salt

Preparation 

  1. Add chicken, covered with onions and thyme, rosemary, basil, and bay leaf to pot. Cover with water and cook at least one hour.
  2. When done, add salt and cook another 5 minutes. 
  3. Remove chicken from water and drain. 
  4. Set the stock aside for the rice.
  5. Cook in oven, on grill, at 170 c 350 f. Cook until brown, then turn and brown second side.
  6. Place in pan and store until Shabbat. To keep moist, add a little broth to pan.

Jollof Coconut Rice  

Like the previous rice recipe. This is really my own fast version. Since I have never had real Nigerian food, I am not sure this really tasted like it should. In any case, everyone liked it.
Original Recipes: \http://www.allnigerianrecipes.com/rice/nigerian-coconut-rice.html
for tomato sauce http://anniescookbook.blogspot.com/2008/02/bukkys-nigerian-tomato-sauce.html

My Jollof Coconut Rice Recipe

Ingredients

  • Cooked rice
  • Water
  • Oil
  • 6 Tomatoes
  • 4 to 6 cloves garlic
  • Tomato paste
  • Chicken Broth
  • Coconut milk
  • Thyme
  • Curry
  • Bay leaves
  • salt

Preparation 

  1. Make tomato sauce, blend tomatoes, garlic, and 2 onions.
  2. In a hot pot, saute 1 tbsp oil (I used palm) and 1 onion sliced. The onion is for flavoring the oil. Let cook until the onion is translucent.
  3. Add tomato mixture and 1/4 cup tomato paste.
  4. Now add the chicken broth, coconut milk, thyme, curry, and bay leaves. 
  5. Cook. 
  6. Serve  rice with the grilled chicken.

Nigerian Red Kidney Bean Stew with a Peanut Sauce   

My Nigerian Red Kidney Bean Stew with a Peanut Sauce Recipe

Ingredients

  • 4 cups  red kidney beans cooked
  • palm oil
  • 2 onions chopped
  • 4 chili peppers, chopped
  • 3 gloves garlic, grated
  • 1 can chopped tomatoes
  • 2/1/2 tsp cumin
  • 3/4 cayenne
  • 1 1/2 5sp lemon
  • 3 tbsp peanut butter

Preparation 

  1. Cook beans, I added a bay leaf and salt and pepper.
  2. Saute onions, garlic, and peppers in oil.
  3. Add cumin, cayenne, tomatoes, and lemon and a little water. Bring to a boil, then simmer 15 minutes.
  4. Add some water from the beans to the peanut butter. 
  5. Mix together in a large pot and simmer 15-20 minutes.


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Monday, May 14, 2012

Guatemalean Style Shabbat

This week, I chose Guatemala because I wanted to include black sapote in the menu. Black sapote is a fruit, which is native to Guatemala and Mexico. It is also called the chocolate pudding fruit because when you open the fruit, it looks like chocolate pudding. The taste is similar to chocolate, but milder and not as sweet. The whole fruit, including the peel is edible. In addition, you can make drinks and black sapote ice cream.  We have 2 sapote trees in our meshek, and a handful of sapotes were ready last week when I started cooking.


Almost all the recipes included tomatillo. Tomatillo looks like a small tomato and apparently the taste is similar but more tart. There were no tomatillos available around here so I looked for a substitute and found that you can substitute under ripe tomatoes with a squeeze of lime. Lime is hard to find here (although we have tree but it is not in season), so I substituted lemon for the lime.

Jewish Life and History

Unlike the previous countries, there was not a lot of information about the Jewish community in Guatemala. Jews arrived in Guatemala at the beginning of the 20th century from Germany, the Middle East, and Eastern Europe. Today there are about 1,200 Jews in Guatemala.

Food

Friday Night Dinner

Abondigas Soup
Arroz con Pollo Chapina
Jocon en Carne
Guatemalan Sweet Potatoes with Bananas


*****Black Sapote Parve Ice Cream****


Prepared for 18.


Abondigas Soup  

Initially this soup was bland. When I reheated it, I added a hot pepper and a sweet red pepper. The soup looked very nice, still a little bland, but better. Since the meatballs were well spiced, I thought the soup would be fine. I think the soup itself needed more spices.
Original Recipe: http://recipes.wikia.com/wiki/Alb%C3%B3ndigas_Soup

My Abondigas Soup Recipe

Ingredients for Meatballs

  • Vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, grated
  • 1/2 kilo ground beef
  • 1 tomato, finely chopped
  • 2 tbsp fresh mint, chopped in small pieces
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup bread crumbs

Preparation for Meatballs

  1. Saute onions until soft, about 5 minutes.
  2. Add garlic and saute about 1 more minute.
  3. Transfer onion and garlic to a bowl and add all the other ingredients.
  4. Form into balls and refrigerate about 20 minutes.
  5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
  6. Cook until done, skimming off any foam. This should take about 5 minutes. 
  7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.

Ingredients for Soup

  • Chicken, legs and thighs removed. These will be used in other recipes.
  • 4 carrots, sliced
  • 2 zucchini, sliced
  • 2 potatoes, peeled and sliced
  • 5 sprigs fresh mint
  • 2 sprigs fresh mint
  • 1 tbsp fresh oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 package small noodles noodles (about 2 -3 cups when cooked)

Preparation for Soup

  1. Add all the ingredients except the noodles to a large soup pot.
  2. Add water to almost fill the pot.
  3. Cover and bring to a boil. Lower heat and simmer at least 1 hour.
  4. Cook noodles separately. Drain and set aside until you are ready to serve the soup.
On Friday, before Shabbat, heat the soup, add the meat balls and noodles. 


Arroz con Pollo Chapina


I divided the recipe in half and cooked it in 2 separate pots. 
Original Recipe: http://www.food.com/recipe/arroz-con-pollo-chapina-guatemalan-chicken-and-rice-307857

My Arroz con Pollo Chapina Recipe

Ingredients 
  • 25 chicken pieces (legs and thighs)
  • Oil
  • 2 tsp salt
  • 1 tsp pepper  
  • 1 cup onion, chopped
  • 2 cloves garlic, grated
  • 1 cup tomato, chopped
  • 1 red pepper, diced
  • 3 cups rice (not cooked)
  • 2 cups carrots, sliced
  • 1/3 cups pitted olives
  • 5 cups chicken broth
  • 2 cups green peas

Preparation 

  1. Brown chicken pieces in skillet then sprinkle with salt and pepper. Remove and set aside.
  2. In same pan, using chicken fat, saute onion, garlic, and tomatoes for about 2 minutes.
  3. Add rice and cook for 2 minutes.
  4. Add carrots, olives, and peppers.
  5. Add broth and chicken pieces.
  6. Bring to a boil, then simmer about 10 minutes until broth is absorbed,
  7. Transfer to a baking dish. (Use a very large foil pan)
  8. Add peas with foil. 
  9. Cover and punch small holes in foil (about 4 or 5 holes)
  10. Bake at 300 (150) for 30 minutes.




Jocon en Carne 

or Carne en Jocon.  The recipes used both names, but basically it was a meat stew. Easy and tasty. Since beef is expensive here, I used only 1 kilo (about 2 lbs) and added extra vegetables.



My Jacon en Carne Recipe

Ingredients 

  • 2 onions chopped
  • 2 green peppers chopped
  • 1 - 2 hot peppers
  • 1 kilo beef, cut into 1 inch cubes (I used chuck roast)
  • salt and pepper
  • 5 green tomatoes, chopped, lemon added
  • 3 tomatoes, chopped
  • 1 bay leaf
  • 3/4 cup chicken broth
  • 1/4 cup corn meal

Preparation 

  1. Saute onion, garlic, and peppers.
  2. Add meat and brown.
  3. Add all other ingredients, except corn meal.
  4. Bring to a boil, simmer 1 1/2 hours.
  5. Add cornmeal, boil, then simmer 1/2 hour more.

Guatemalan Sweet Potatoes with Bananas  



I often make sweet potato pie, but the southern version.  I was excited when I saw this recipe because I knew my family likes sweet potato pie and we always have more bananas than I know what to do with. Everyone liked this. I waited until everyone had tried it and then I told them that it had bananas in it. It was not as popular after that. I suggest making sure the bananas are well hidden and not telling anyone that they are in the pie.
Original Recipe http://www.food.com/recipe/guatemalan-sweet-potatoes-with-bananas-267225


Black Sapote Parve Ice Cream

So, this was the reason for the Guatemala theme. You could actually add any fruit or flavor to this parve ice cream recipe. The parve ice cream recipe is from my friend Yael.

My Black Sapote Parve Recipe

Ingredients 

  • 2 Richs non-dairy whipped cream
  • 3/4 cup sugar
  • 5 eggs
  • 100 grams chocolate biscuits
  • 3 black sapote

Preparation 

  1. Beat the eggs about 8 minutes, add sugar and beat 2 more minutes. Set aside.
  2. Beat the Rich's separately until it is ready. Add the insides of the black sapote (not including the seeds) and beat a little longer.
  3. Crumble the cookies and add to the mixture.
  4. Mix together the eggs and Rich's mixtures.
  5. Store in freezer.


My Abondigas Soup Recipe

Ingredients for Meatballs

  • Vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, grated
  • 1/2 kilo ground beef
  • 1 tomato, finely chopped
  • 2 tbsp fresh mint, chopped in small pieces
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup bread crumbs

Preparation for Meatballs

  1. Saute onions until soft, about 5 minutes.
  2. Add garlic and saute about 1 more minute.
  3. Transfer onion and garlic to a bowl and add all the other ingredients.
  4. Form into balls and refrigerate about 20 minutes
  5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
  6. Cook until done, skimming off any foam. This should take about 5 minutes. 
  7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.


Shabbat Lunch 

Guatemalan Potato and Green Bean Salad
Curitdo de Repollo
Jocon Pollo
Guatemalan Chirmol Salsa
Pepian de Pollo
Refried Beans and Rice


Prepared for 18

Guatemalan Potato and Green Bean Salad

I mixed this all together right before lunch. It had a strong sesame taste.

My Guatemalan Potato and Green Bean Salad Recipe

Ingredients 

  • 6 potatoes, cleaned with skin 
  • 3 cups frozen green beans, cooked
  • 1/2 cup water
  • 1 cup pumpkin seeds
  • 3 cloves garlic, grated
  • 1 green tomato with lemon
  • salt and pepper

Preparation 

  1. Boil the potatoes with the skin, until soft. Save the water. When the potatoes are cooled, cut into smaller pieces.
  2. Toast the pumpkin seeds in the oven for 10 minutes at 350. Remove and allow to cool.
  3. Cook the tomatoes and garlic in the wok (no oil) for about 5 minutes, until they are browned.
  4. Place the seeds in the food processor or blender and process. When as smooth as possible, add the tomatoes and garlic. Add some of the reserved water to create a thick dressing.
  5. Store the potatoes and dressing separately. Mix right before serving.


Curtido do Repollo 

Just a cabbage salad.
Original Recipe:http://low-cholesterol.food.com/recipe/curtido-de-repollo-el-salvadorean-cabbage-salad-207798


My Curtido do Repollo Recipe

Ingredients 

  • 1 head green cabbage 
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 1 onion
  • 2 carrots
  • 2 tsp fresh oregano
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

Preparation 

  1. Shred (with food processor) cabbage, carrots, and onions
  2. Cover and submerge in the other ingredients.
  3. Store in refrigerator.

Guatemalan Chirmol Salsa

They liked this. I should have served it with chips. 

Original Recipes: http://www.food.com/recipe/guatemalan-salsa-306878
http://cookeatshare.com/recipes/guatemalan-chirmol-salsa-278821

My Salsa Recipe



Ingredients 

  • 12 ripe tomatoes
  • 3 scallions
  • 1 cup corn kernels
  • 2 cloves garlic, grated
  • 3 tbsp olive oil
  • Juice from one lime/lemon
  • 1/2 cup coriander
  • 1 hot pepper, seeded and chopped
  • salt and pepper to taste


Preparation 

  1. Grill/Bake tomatoes until soft. .
  2. Let cool and them mix all together in food processor.


Pepian de Pollo 

I think this was the favorite!


My Pepian do Pollo Recipe







Ingredients 
  • 25 chicken pieces (thighs and legs)
  • 2 bay leave
  • 1/2 cup sesame seeds
  • 2 tbsp toasted pumpkin
  • 4 ripe tomatoes, chopped
  • 1 green tomato, chopped with a little lemon juice
  • 1 red pepper, chopped
  • 1/2 tsp tumeric
  • 3 cloves garlic
  • 1 cup bread crumbs
  • 2 tbsp flour
  • 1 cinnamon stick


Preparation 

  1. Boil chicken pieces with bay leave in a pot with about 3 cups of water. Simmer 30 minutes.
  2. Boil tomatoes and red pepper in 1 cup water. Simmer 15 minutes.
  3. Grind/Blend in blender or food processor: pumpkin seeds, sesame seeds, garlic, and turmeric.
  4. Add vegetables to blender.
  5. Add  bread crumbs and flour .
  6. In a large pot, add mixture from blender,heat, with 3  cups chicken broth  and let simmer. Mine was thin, so I added another tablespoon of flour to thicken.  It was still thin, but I threw the chicken in there anyway. 
  7. Add cinnamon stick.
  8. Cook about 25 minutes until very done. Chicken will be almost falling off the bone.

Jocon Pollo  


This was a sesame coated chicken.  It was a green color because of the coriander.  Pretty and tasty.
Original Recipes: http://www.whats4eats.com/poultry/jocon-recipe http://nourishnetwork.com/2010/06/21/pollo-en-jocon/

My Jacon Pollo Recipe

Ingredients 
  • 2 chickens 
  • 12 cups water
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 3 cups not yet ripe tomatoes with 1 tbsp lemon or lime juice
  • 2 cups fresh chopped  coriander
  • 1 cup chopped scallions
  • 2-4 hot peppers
  • tortillas

Preparation

  1. Place chicken in pots, add water and slat. Bring to a boil, then simmer for at least 30 minutes.
  2. Remove the chicken, let cool. When cool. remove the chicken from the bones and shred it with your fingers. Set aside.
  3. Roast pumpkin seeds and sesame seeds in the oven for a few minutes, then let cool.
  4. In food processor or blender, process sesame seeds, pumpkin seeds. Then add tomatoes with lemon, coriander, scallions, and peppers. Blend. Add about 2 - 3 cups of the broth and blend . You will have to do this in batches. This should have a sauce consistency.
  5. Simmer sauce and chicken  in pot about 15 minutes.

Refried Beans and Rice 

I really liked this however, it is not a pretty dish. I had to convince everyone to try it but I think they liked it. I served this with rice.


My Beans and Rice Recipe


    Ingredients 

    • 1 package beans, soaked overnight. I could not find black beans here. The closest I came was brown beans.  
    • 1 onion, chopped
    • 3 cloves garlic, grated
    • 1 bay leaf
    • salt and pepper 
    • 1/2 cup oil

    Preparation 

    1. Place cooked beans, onion, garlic, bay leaf, salt, and pepper in a pot and cover with water. Boil and let simmer 2 - 4 hours until the beans are soft.
    2. Cover and submerge in water.
    3. When done, use food processor and process beans
    4. Place oil in large frying pan and re fry the beans until they thicken.  No matter how long I tossed against the side, my beans did not form a loaf but they did thicken.

    http://www.facebook.com/MeshekMuslow









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    Tuesday, May 8, 2012

    Scottish Style Shabbat



    This week I decided to try to cook Scottish food. My co-worker, Harvey, suggested it. He and his wife, Marilyn, are originally from Glasgow. I was a little concerned that the food might be boring or bland because of the jokes Harvey told me. I warned my family, who generally prefer spicy food. They liked everything!!
    Marilyn suggested I start with Cock a Leekie Soup, and prepare Highland Dan's Cow Pie, and Shepard's Pie. I looked on the Internet and found a few more ideas.
    Our guests were 5 girls who are learning here this year. Leia invited her friend and Bentzi and Sima were home. We were 11 for dinner. Saturday, our friends the Nadlers came over so we were 16 at lunch.


    Jewish Life and History

    It is possible that Jews have been in Scotland since the time of the Roman Empire. The first references to Jews are in the 17th century. Most Scottish Jews are Ashkenazim and live in Edinburgh and Glasgow. 
    I could not find the number of Jews in Scotland today but it is probably less than 10,000.


    http://en.wikipedia.org/wiki/History_of_the_Jews_in_Scotland
    http://www.scojec.org/resources/files/scotlands_jews.pdf


    Food

    Friday Night Dinner

    Cock a Leekie Soup
    Salad
    Deviled Chicken
    Shepherds Pie


    Prepared for 12.


    Cock a Leekie soup


    I used most of the ingredients Marilyn suggested. She said she usually uses turkey wings. I used the white meat of the chicken since I could use the thighs and legs for other recipes. 

    My Cock a Leekie Soup Recipe

    Ingredients 

    • Chicken, legs and thighs removed. 
    • 2 onions, chopped
    • 3 sprigs fresh thyme
    • 2 tbsp fresh parsley
    • water (my pot held 24 cups)
    • 3 large leeks, sliced
    • 2/3 cup barley
    • 6 prunes pitted
    • salt and pepper

    Preparation 

    1. Place chicken, onions, thyme, parsley and water in a large soup pot. Boil then simmer at least 1/2 hour.
    2. Add leaks, simmer at least another 1/2 hour.
    3. Add barley, simmer another 1/2 hour.
    4. Add prunes, and simmer until done. 
    5. Salt and pepper taste.

    Deviled Chicken



    My Deviled Chicken Recipe

    Ingredients 

    • 18 pieces chicken, legs and thighs
    • 3 tbsp apricot jam
    • 3 tbsp mustard
    • 2 cloves garlic, grated
    • 9 tbsp ketchup
    • 3 tbsp soy sauce
    • 3 tbsp  Worcestershire sauce 
    • salt and pepper

    Preparation 

    1. In a bowl, prepare a sauce from the apricot jam, mustard, garlic, ketchup, soy sauce, and   Worcestershire  sauce
    2. Place chicken in baking dish and sprinkle with salt and pepper.
    3. Cover chicken with sauce.
    4. Cover baking dish with foil and bake at 350 for 1 hour.
    5. Remove cover and bake 20 more minutes.

    Shepherds Pie




    My Shepherds Pie Recipe

    Ingredients 

    • 1 kilo ground beef
    • 1 onion, chopped
    • 3 carrots, chopped
    • 4 tbsp flour
    • 1 1/2 cups chicken broth
    • 1/2 cup tomatoes sauce
    • 6 potatoes, boiled, then drained and mashed with 1/4 cup soy milk, 1/4 cup margarine, salt and pepper

    Preparation 

    1. Saute, onion and carrots.
    2. Add meat, and flour. Cook 1 - 3 minutes.
    3. Add broth and tomato sauce and cook about 5 -10 minutes.
    4. Place meat in baking dish. Cover with potatoes.
    5. Cook 25 minutes at 325 until potatoes start to brown.

    Shabbat Lunch 

    Baked Scotch Eggs
    Highland Cow Pie
    Potato Scones
    Vegetarian Haggis
    Chicken Stovies


    Prepared for 16.


      Baked Scotch Eggs 

      When I first served these, everyone just ignored them. The I threatened everyone, "Either you try the eggs or this is our last international meal!"  Well, I was not surprised but everyone liked them. These are really good.
      Original Recipe http://recipes.wikia.com/wiki/Alb%C3%B3ndigas_Soup

      My Scotch Eggs Recipe



      Ingredients

      • 20 hard boiled eggs
      • 1 kilo ground turkey
      • several sprigs of fresh thyme
      • flour
      • bread crumbs

      Preparation

      1. Add the thyme to the meat.
      2. Roll an egg in flour to coat.
      3. Cover egg with turkey meat. This part is tricky. Be patient and pat the turkey meat on the egg. It evens out when you roll it in the bread crumbs.
      4. Roll egg in bread crumbs.
      5. Repeat for each egg.
      6. Bake at 350 for 30 minutes. 

      Highland Dan Pie 

      This is another one of Marilyn's suggestions. Harvey showed me a picture of a pie with 2 cows horns made from the pie crust. Marilyn told me she makes a flower from the crust and adds it to the pie. I tried the flower but I was not too successful. 


      My Highland Dan Pie Recipe



      Ingredients

      • 1 kilo chopped meat
      • 3 tbsp thyme
      • 3 tbsp fresh rosemary, chopped up as small as possible
      • 1 onion, chopped
      • Pie crust (I bought mine)
      • Oil

      Preparation

      1. In a pot, cook meat, thyme, rosemary, and onion with a small amount of water, 5 minutes
      2. Remove with slotted spoon to eliminate as much water as possible.
      3. Spread pie crust in baking pan.
      4. Place meat on crust.
      5. Place a layer of crust on the meat and use the crust to add a decoration.
      6. Bake 350 for 30 minutes.

      Potato Scones 

      Easy to make and very good. My favorite type of recipe.
      Original Recipe http://www.electricscotland.com/food/recipes/pscones.htm

      My Potato Scones Recipe



      Ingredients

      • 6 peeled potatoes, boiled until ready to mash
      • 1/4 cup margarine
      • several sprigs of fresh thyme
      • 1/2 cup flour
      • 1/4 cup soy milk
      • 1 tbsp baking powder
      • salt and pepper to taste
      • vegetable oil

      Preparation

      1. In a large bowl, mash all the ingredients.
      2. Shape like small pancakes.
      3. Place on baking pan and brush with oil.
      4. Bake 350 for 20 minutes.


      Vegetarian Haggis 

      Harvey told me haggis is like kishke, stuffed intestines. So, I was not going to make haggis. Then I found this vegetarian recipe. I baked it in a foil loaf pan and served it just like that. No one thought it was kishke but they seemed to like it.


      My Vegetarian Haggis

      Ingredients

      • Oil
      • 1 onion, chopped
      • 1 carrot, chopped
      • 5 mushrooms, chopped
      • 1 cup vegetable broth. I prepared this before. I boiled carrots. celery, onion, and garlic with salt and pepper. I let it simmer about 1/2 hour (that was all the time I had).
      • 1/3 cup dry red lentils
      • 1 cup cooked kidney beans. I also prepared this before.
      • 3 tbsp peanuts
      • 3 tbsp Brazilian nuts, but I think their suggestion of hazel nuts is probably better.
      • 2 tbsp soy sauce
      • 1 tbsp lemon juice
      • 2 tbsp fresh rosemary, cut very small
      • 1 egg
      • 1/2 cup bread crumbs

      Chicken Stovies 

      This is another simple recipe. This was the last thing I cooked Thursday night. I was tired and stuffed everything into one pan. It was a real mess when I took it out.
      Original Recipe http://www.food.com/recipe/chicken-stovies-traditional-scottish-recipe-18455

      My Chicken Stovies Recipe



      Ingredients

      • 30 pieces of chicken, legs and thighs
      • 6 potatoes,sliced
      • 2 onions,sliced
      • 2 cups chicken broth
      • Salt and pepper

      Preparation

      1. In a large baking pan, layer chicken with salt and pepper, then potatoes an onions.
      2. Add chicken broth.
      3. Cover with foil.
      4. Bake 1 1/2 hours at 350.

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