Recipes from the July 14 meeting
This month we had a fun time researching countries and making food from them! Below are some of the recipes we had.
Chicken in Curry Sauce served with Indian Puppodums - India - Audrey
Chicken Fried Rice - China - Ed
Japanese Pan-Fried Chicken - Japan - Chris
Hainanese Chicken & Rice - Singapore - Jason
Obsttorte - Germany - Amy
Hoender Pie (Boer Chicken Pie) - South Africa - Jenny Lynn
If your recipe isn't here and you would like it to be, bring it to church or email it to Jason.
Hoender Pie (Boer Chicken Pie) - South Africa
1 5-6 pound chicken (hen)
½ teaspoon mixed pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
¼ cup white wine
salt, pepper
2 egg yolks
4 tablespoons lemon juice
3 hard boiled eggs, sliced
4 ounces Danish ham, sliced thinly
Pie crust dough
1 egg beaten with 1 tablespoon water
In a stewpot, place the chicken, spices, salt, onions, and carrots, and over with water. Bring to a boil and simmer for 1½ hours. Strain the broth and reserve. Cut the chicken up into bite sized pieces. Slice the carrots and reserve.
In a saucepan, heat the butter over moderate heat. Add flour and stir well. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt, and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from heat.
Preheat oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.
Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg.
Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.
Dissolve mix in 2 tbsp. water; set aside. Cook chicken in skillet or wok over medium heat until crisp. Add green onions. Stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add seasoning mixture - cook and stir until well blended. Makes four to six servings.
1. Remove excess fat from chicken.
2. Remove hard end tips of mushrooms and cut into halves or fourths depending on size.
3. De-stem and remove seeds from peppers; cut int o4-6 pieces if bell peppers are used.
4. Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
5. Turn chicken and cook other side until brown
6. Add mushrooms and peppers to pan.
7. When meat is done cooking, add the mirin and the soy sauce; turn chicken and vegetables frequently.
8. Remove chicken when sauce thickens and cut them into bite-size pieces.
9. Arrange all on a platter.
10. Serve sansho pepper and shichimi togarashi as table condiments.
1. Cover the chicken with water and boil with 4 cloves of garlic and some ginger slices.
2. When the chicken is cooked, remove and drain
3. Cook rice with chicken stock. Tie pandan leaves in a knot and cook in rice with 4 to 5 cloves of garlic and 4 ginger slices.
4. When rice is almost done, blend chili and ginger separately into paste (but not mush)
5. Put ginger and chili into small dishes and on top of the rice (in the dishes) to steam (for about 10 minutes)
6. chop chicken into pieces
7. serve with chili and ginger on the side.
