Medieval Middle Eastern Redactions

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In the tradition of spring and summer, when the hens are laying at their peak, out come the egg dishes…because damned if I don’t have eggs coming out of my ears!  So here is the first in several egg ideas!

Ujja Bayda (White Omelet)

June 2015 065

 Translation:

Thoroughly wash a frying pan and pour into it 2 TBS sweet and mellow olive oil. Now take 10 eggs break them in a green glazed bowl and pour into them 1/3 cup milk. Add a handful of ground pistachio, almond and walnut, all ground. Beat the mixture very well and pour it into the frying pan.

When the bottom side is done, flip it to the the other side. Then take it away from the fire. It will taste like busr, remarkably excellent and delicious.

(al-Warraq’s, pp. 326)

Ingredients:

10 raw eggs

1/3 C. Milk (or 1/2 & 1/2)

1/4 C. ea ground pistachio, walnuts, and almonds

2 Tbs Olive oil

Redaction:

nut meal with whipped egg

Grind your nuts to a nice flour but not nut butter. Then crack your eggs into a bowl and whisk. A green bowl is optional but does look lovely.

June 2015 053

Mix the nuts into the whisked eggs.

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Pour oil into the egg mixture.

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Allow to cook then flip (or attempt to flip).

June 2015 060

My flipping is not on par with a good chef but we try! Place flipped omelet onto plate.

June 2015 065

I think this is a pretty good dish, but not as an “omelet” as we know it. This is almost like a blintz. Just needs a little sweet marzipan and an apricot jam to be the perfect brunch dessert!

June 29, 2015 | No comments

I finished making another original redaction (The Ansteorran Dragon).  This is the recipe I used for the main body.  OMG…so damn good.  Meat with meat and meat scales.  If you like your meat this is the dish for you!

Sharah’Ih (Strips of Meat wrapped around Lamb)

Finalized Dragon pics 016Translation:

Pound lean meat. Add pepper, mastic, Chinese cinnamon, caraway, salt and oil to it and make it into cakes. Wrap them in the wrapping of the fine fat which is on the stomach. Then put them on a skewer and grill them on low fire and eat them. (Rodinson, pp. 375).

Ingredients:

4 lbs. ground beef

4 Tbs. ground pepper

1 tsp. ground mastic

4 Tbs. caraway seeds

4 Tbs. salt

1/4 C. oil (olive, walnut or sesame)

1 lb. beef brisket bacon

 

Optional:

2 lbs. lamb ribs

2 Tbs. limous lamb rub.

Long wooden skewers

 

Redaction:

I took a couple of liberties with the finalized version.  I took my favorite spice (Rogan Josh) and added it to the ground meat.

Finalized Dragon pics 001Take 4lb’s of meat with spices and mix together.

Finalized Dragon pics 002Take the lamb ribs and rub with the limous lamb rub.

Finalized Dragon pics 005Here you see the ribs as connected.  If you aren’t worried about making actual “dragon spines” you can totally do it this way.  If you are going to make spaced out dragon spines you will need to cut through the ribs to have individual “spines”.

Next I made a hollow in the ground meat.

Finalized Dragon pics 007Then I added the lamb ribs also known as the “dragon spines”.

Finalized Dragon pics 008Packing the ground meat around each spine.

I had to take a bit of liberty since caul fat (fat found around organ meats) is unavailable at the regular stores, much like unicorn meat. You have to know someone who knows someone at a farm for organ meat fat. Remember the smoked beef brisket bacon a little bit ago?  Well here is THE recipe to use it on!

Slice the beef brisket bacon into to triangular pieces with fat or long strips.

Finalized Dragon pics 011Next place the beef brisket bacon (skewered with wooden tooth picks) along the top and sides of the ground beef.

Finalized Dragon pics 012Cook for 35 minutes at 350.

The final dish is a carnivores mouthwatering dream.

Finalized Dragon pics 016

March 6, 2015 | No comments

I’ve been wanting to do a shrimp dish for awhile now.  I had the perfect opportunity when friends came over with a variety of dietary differences.  One didn’t eat red meat, another no wheat, and another no sugar.  I had to find a few dishes that everyone could eat and agree upon.  Shrimp was the choice for the main dish.  And an excellent choice it is!

 

Shrimp with Ginger 012

Tababajab min al-Ruiyan:

Fried Dish Made from Shrimp

Translation:

Take Shrimp, shell them, boil them and remove them from the water. Gently drain them or be patient until they dry from their water then place them in a pot. Chip onions for them. Fry in olive oil and throw in dried spices. Sprinkl with vinegar and scatter rue over the top of it. Then serve. (Al-Warraq/Salloum, pp. 116-117

Ingredients:

2 1/2 lbs Shrimp

1 Tbs. each dried coriander, fresh ground pepper, caraway

1 onion

2 Tbs. fresh ginger

Olive oil

Redaction:

All the spices in one spot with the chopped up onion.

Shrimp with Ginger 004

I did this slightly backwards. I boiled the shrimp first then peeled.

Shrimp with Ginger 002

A minor difference. From there I put the onions into a pan with lots and lots of olive oil.

Shrimp with Ginger 005

You could use butter or sesame oil if you prefer. Try the olive oil first then a different oil next time. The onions were turning slightly translucent when I added the ginger, then the spices.

Shrimp with Ginger 008

Once the spices were mixed with the onions, I added a bit more olive oil as the onions had absorbed a good percent. The shrimp were added.

Shrimp with Ginger 010

I cooked and stirred till the shrimp were well coated in the spices.

Shrimp with Ginger 012

This is one of the best shrimp dishes I’ve had in a long time.

 

February 26, 2015 | No comments

I keep trying for new lamb recipes.  Lamb and mutton is iconic to the region and a very important part of traditional foods.  I’m not a huge lamb fan (and no I don’t like mutton), but I keep trying.  This dish is tasty but looks brown…plain boring brown.  Give it a try.  I think it would go well with flat bread and a nice yogurt sauce as well.  More color as the taste is already fantastic.

Lamb with garbanzo and rice 006

Sukhtur/Kiba Lamb Neck with Garbanzo Beans and Rice

 

Translation:

It is that you have recourse to fat gut, and you wash it and clean it. Cut (meat) small, and (take) as much rice as necessary, a third as much as the meat, and a handful of chickpeas,…and dyed with saffron. Mix them with the meat and put in that gut. Season it with salt and put Chinese Cinnamon stick son it, and mastic and as much of spices as it will bear. Sew the gut shut and put it in the pot and cover it with water, and cover the top of the pot all night in a tannur on a good fire until morning. It comes out excellently. (Rodinson, pp. 368, 369)

Ingredients:

2 lbs lamb neck (or beef or chicken)

Saffron

Cinnamon sticks or 1/2 tsp ground cinnamon

2 Tbs. spices (Tan Tan Moroccan Seasoning: includes paprika, sugar, cumin, salt cinnamon, cardamom, parsley, coriander, and turmeric)

1 can Garbanzo beans

1 1/2 C Jasmine Rice

1/4 C Butter

Salt to taste

Redaction:

I had to change things a little bit. The first being I didn’t have a sheep stomach or stomach of any sort to sew the meat and spices into. Stomach is one of those odd organ meats that is really hard to come buy unless you own a farm or know someone who lives on a farm and can get the stomach fresh for you. So with that in mind, we’re going straight to the meat and spices.

 Lamb with garbanzo and rice 001

The second modification is that I had to use a slow cooker instead of the oven because my oven is still out!! The slow cooker will take 5 hours instead of the 2.5 hours in the oven. Dinner will still be served just not the way I had planned.

I put olive oil on the bottom of the pan as this is supposed to be a rich fatty dish. Next I add the garbanzo beans and rice with enough water to cover the rice.

Lamb with garbanzo and rice 002The crock pot looks five gallons deep.  It’s not.  This is a normal crock pot with a long shot from the top.  This will make enough to feed 4 easily.

Then comes the meat. Sprinkle the spice mixture over meat. Place the lid over this bad boy and let it simmer away while you play.

Lamb with garbanzo and rice 004

Let this slow cook for the next 5 hours (or until the meat is falling off the bone).  At the end before serving I added 1/4 C (or a stick of butter) to the dish.  This give a rich fatty taste that I believe the stomach/gut would have added and it really boosted the flavor to the next level.

Lamb with garbanzo and rice 006

I really do love the flavor of this, I just don’t like the brown on brown and more brown.   I added some salt, a bit of butter and the parsley is to help break up the brown.  Dinner was tasty!

February 4, 2015 | No comments

This bread was a little on the different side.  Ok very much on the different side.  I’ve never used galingale or watermelon in a bread before and was a bit hesitant on how it would taste.  It sounds horrible especially when you add in the garlic.  I know!!  Weird huh?  However, I am very pleased with the results.  This is one of those sweet spicy breads that needs to be eaten to believe.  This is not your ordinary bread!

Galingale Bread with Watermelon

Galingale watermelon bread 008

Translation:

Bread with lightly leavened white flour, cardamoms, ghee, honey, almonds, kironji kernels, pulp of the marsh melon, date sugar, galingale, garlic, sunf, poppy seeds. (Nimatnama, pp. 58)

Ingredients.

6 C. White flour

3 tsp. yeast

1 C. Date sugar

1 C. Ghee

1 C. Water

5 Tbs. Honey

1 C. Pine nuts

2 Tbs. Galingale ground

2 Tbs. Cardamom ground

2 Tbs. Garlic ground

1/2 C. Poppy seeds.

2 tsp. salt

1 C. Watermelon (seeded and drained of most juice) if in season

 

Redaction:

Gather up all of your ingredients.

Galingale watermelon bread 002

As you can see I had to change out the actual watermelon for watermelon juice.  Watermelon is out of season but I did have the juice on hand.  Long story but it was a tasty one!  The round hard puck, bottom center is palm sugar.  This needs to be dissolved into your watermelon juice OR melt this over a stove or a microwave.  It’s a t-total B*&^# to try and chop.  Of course this is hind sight.  I used the microwave, which melted the sugar a little bit, enough to get small(ish) chunks into the flour with the spices and nuts.

The galingale is the light colored powder in the small bowl bottom right.  When bought dry it comes in dry root chunks that are tough and hard.  This needs to be ground into a very fine powder.  No one wants to bite into tough wood chunks!  I used a coffee grinder that is solely for spice grinding that is wiped down between each grind.

The next step is add the dry to the flour and stir.

Galingale watermelon bread 004

See how large the palm sugar chunks are?  That is a bit larger than you want.  At this sizes I might have been able to grind them…but I didn’t want to break either the spice grinder or my cuisinart and my child is to young to use as slave labor for the pestle and mortar.

The third step is to add in the butter and honey.  The honey looks rather clumpy/granular in the picture.  It is.  The honey got cold so turned granular.  It is perfectly useable in this form.  If you want flowing honey pulse it for 10-20 seconds in the microwave or put the granular honey in a bowl, then place the bowl in a pot with water that is 1/3 the height of the bowl and heat the pot slowly.  Other wise you will break the bowl and/or make honey water.  Keep the bowl in the water till the honey melts.  (See why I went with the granular?)

Add the watermelon slowly, a drizzle at a time.  You want the bread to start forming a ball but not be wet and mushy.

Galingale watermelon bread 005

This is the finished bread.  The picture does not do the light pink tinge justice.  Very pretty in an almost Hello Kitty way.

Let the bread sit for 90 minutes.  The bread doesn’t rise a whole bunch (or at least mine didn’t).

Galingale watermelon bread 006

When the bread has risen enough (or not much) I oiled my soapstone baking stone and put in the oven for 350 minutes for 60 minutes.

 

Galingale watermelon bread 007

This is the finished bread.  Nice and brown with a good hollow sound when thumped.

Galingale watermelon bread 008The crumb is not hard but a bit dense, more like a scone then bread.  The taste is…sweet and spicy.  Very tasty.  I didn’t bother with butter, just nibbled pieces off the hot loaf.

January 30, 2015 | No comments

So we start with a very tasty dish in fish.  Most people go ewww…ick!  Don’t let that stop you.  Pick a GOOD piece of fish.  Talipia is sort of the last resort if you must.  Not a lot of flavor.  I went with a good piece of fresh wild salmon.  And it was amazing!  The dish almost didn’t make it out of the kitchen.

Samak al-Sikbaj

Fish made like Sikbaj

068

 

Translation:

You will need a fresh fish, vinegar, honey, atraf tib, black pepper, onion, saffron, sesame oil, and flour.  Wash the fish.  Cut up and fry in the sesame oil after having dredged in flour.  When it has cooked, removed it.  Mince the onions and fry in the sesame oil until they brown.  Pound the black pepper and add the atraf tib.  Dissolve the saffron in the vinegar and honey and add (to the onions).  When they are cooked put the fish into it.  (Kanz al-Fawa’id fi Tanwi al-Mawa’id/Salloum, pp. 123)

Ingredients:

1/2 lb deboned fish

1/3 C vinegar

1/4 C honey

Pinch saffron

1 1/2 tsp ground black pepper

1/2 chopped onion

Enough oil to fry

Enough flour to dredge the fish

Translation:

I gathered everything up

???????????????????????????????

and started the oil in the pan prior to anything else.  The oil needs to be sizzling before putting the dredged fish in it, otherwise the fish will stick to the pan.

???????????????????????????????

 

Next I dredged the fish on both sides then waited till the oil was sizzling.

058

Once the oil started to sizzle I placed the fish into the pan, covering it, and fried for 5 minutes on both sides.  If you have a slightly smaller fish or less thick, use your best judgement on fry time.  Thinner pieces of fish probably shouldn’t fry more then 2-3 minutes on each side.

Once cooked I pulled the fish from the pan and put aside.

067

Looks gorgeous, doesn’t it.  But wait!  We aren’t done yet.  It gets even better.

The chopped onions and a little more sesame oil went back into the pan.

064

These browned up very quickly so don’t walk away at this stage.  I did have enough time to combine the vinegar honey and saffron into a small bowl.

063

I stirred everything together and added to the onion and pepper once the onions were nicely browned.

 

066

A slight sizzle got going and on top of that went the fish.  Just enough to coat on each side.

The fish was plated once more.  I poured the remaining onion/honey-vinegar sauce on top.

068This is amazingly good!  Quick, elegant and daaamn tasty!

 

 

November 26, 2014 | No comments

There have been a few hurdles over the past few months that I have had to address and recover from.  However I have a new recipe to add to my list of favorite dishes.  Meat plus fire, always an excellent combination!

Sikh

 (Skewered Meat)

???????????????????????????????

Translation:

…for the method for skewered meat: mix meat with salt onions and turmeric and boil it with whole potherbs.  Cut it into very small pieces and strain it.  Then fasten one segment of meat and one piece of onion on the skewer and rub ghee, caraway, lime juice, white ambergris, rosewater and salt on it.  Bake it well and when it is tender, wrap it in thin bread and serve it.  (Mandu, pp. 26)

Ingredients:

2 lb cubed meat

Salt (to taste)

1 onion (finely chopped)

1 tsp turmeric

½ tsp ea. thyme, cilantro and basil

Second stage

1 onion cut into quarters

Ghee

2 tsp Caraway

1 tsp lime juice

¼ tsp rosewater

Salt to taste

 

Redaction:

I am going to change this slightly.  Here instead of boiling the meat, I am placing the meat to marinade overnight in the first set of ingredients.

So first, take a good piece of meat with a bit of marbled fat for excellent flavor and cut it into cubes.

cutting up meat with onionThen mix the marinade together.

???????????????????????????????After the meat has marinated for 24 hours (or slightly longer),

???????????????????????????????I skewer all the meat.

???????????????????????????????I alternate one cube with one slice of onion, until the skewer is filled.  The onion chunks actually help with the cooking.  I did several skewers with onions and several without.  Those without onions cooked slower and the meat was still very red in between the chunks while the outside was done and slightly charred.

Once the skewers are ready to grill, I brush each one with the ghee, caraway, lime juice, rose water and salt mixture, every 5 minutes until the meat is done.

???????????????????????????????

This is the raw meat grilling on a small clay pot grill.

???????????????????????????????The meat is smelling heavenly at this point but still a bit raw.

???????????????????????????????The meat is done and ready to be devoured.

The meat actually never made it into the flat bread.  We ate the cubes hot off the skewers.  It was delicious.  I regret nothing!

August 4, 2014 | No comments

This dish is a wonderful mix of sweet and a little savory.  The spices blend with the sweet fruit for a delectable mix of new!  It also happens to be a fairly easy dish and I had all the ingredients on hand…but don’t let the easy part stop you from trying this dish!

Muruziyab:

Tajine Lamb and Sweet Plums

New pics 121119a 067

Translation:

One and half ratls of meat, four uiqiyahs of prunes, a half ratl of onions, the weight of half and a quarter dirhams of saffron, and two and a half uqiyahs of raisins, and four uqiyahs of good quality wine vinegar in a pot large enough.  Boil the meat without spices.  When it is done, add the measure of a ratl and a half of water.  When the water boils, wash the onions cut them….Add them to this meat and leave to boil, letting the onions cook part way.  Then add to the pot the prunes which were soaked in water; raisins and jubjubes done in the same manner.  Leave to cook until the prunes and raisins sweeten.  If you wish, add three uqiyahs of sugar to the mixture after it comes to a boil. Dilute the saffron and add it.  When it comes to a hard boil, throw mint in it and atraf al-tib and lower the heat. (Kanz al-Fawd’id fi Tanwi al-Mawa’id/Salloum, pp. 49)

Ingredients:

1 ½ lbs lamb (or beef or chicken)

1 onion

1 pinch saffron

½ C dried prunes

1 Tbs jujubes

½ C raisons

4 tbs balsamic vinegar

1 Tbs dried mint

½ C honey or sugar.

Redaction:

Gather everything together.

plums raisons jujubes

Soak the raisons and prunes in warm water or a sweet wine.

Add the meat to water.  Don’t drown the meat.  Use just enough water to cover.  Here I’ve used lamb neck bones.  I get a slightly fatty meat with excellent marrow.  This is not a standard cut of meat but one that should be tried occasionally for tender and very tasty!

raw lamb necks in pot

Next boil the meat until done and the water had reduced by half.  Add the chopped onions.

pouring vinegarAnd a little of the vinegar.

Next, while the onions are cooking with the meat, drain the prunes, raisons and jujubes.

soaking plums etcHer you can see I have each ingredient in it’s own bowl covered in water.  Drain the plums and raisins but hold the jujubes back for a moment.

crushed jujubeA close up of the jujubes.  Either before or after you’ve soaked them, squish the jujubes a little.  Don’t turn them into paste but do flatten them enough the skin breaks and they are no longer round.

Add the prunes, raisons and squished jujubes to the pot.

adding plums to cooking lamb

Next add the spices and saffron.

saffron and Rogan JoshHere is a good picture pre-cooking.

saffron in pot

Add in the basalmic vinegar and saffron.  Taste.  If the taste is a bit sour add sugar or honey till it is a just sweet enough.

honey towards the endYeah…I added a bit…of honey to the lamb.  I like mine sweet!  Don’t judge.  If salt is needed add a pinch.

 

New pics 121119a 067This is fork tender and so very very tasty.  You can serve this with rice or carrots or cabbage and you wouldn’t be wrong.  You may want to make a slightly larger pot then intended as this dish goes fast!

 

 

December 15, 2013 | No comments

With cold weather setting in once again, (funny how the seasons work and all that!) I thought now would be the time to add a warm sweet dish that is redolent of spices fruit and meat.

Mishmish Yabis

(Meat with Dried Apricots)

Apricot chicne in green bowl

Translations:

Chop meat in small pieces and boil.  Put the broth aside.  Cook the onions, fresh coriander, and spices until limp and until the meat browns and changes color and the onions have shrunk.  Then take dried sweet-kernelled apricots and wash them in hot water for a while just until the pits can be easily removed with out damaging the apricots.  Arrange them on the fried meat and add enough broth to cover them.  Turn over every once in a while in order that the apricots are cooked very well.  When they are cooked, add honey and lemon juice.  If sour grape juice is available it is better then lemon juice because its aftertaste is distinct and sweet.  Cook it until its broth has dried up.  Add to it mint and fresh coriander.  If lemon juice is not used then replace it with the sour grape juice to make it more potent.  Add finely pounded spices, mint, fresh coriander and onions.  Cook, simmer, and spoon into a serving bowl and sprinkle on its both dried and chopped fresh coriander.  If dry apricot paste is available, the king made in Byzantium or in Medina, this is better then (sweet-kernelled) apricots.  (Ibn al-‘Adim, Kitab al-Wuslah ila al-Habib fi Wasf al-Tayyibat wa al-Tib/Salloum, pp. 80-81)

Ingredients:

2 lbs chicken (beef or lamb)   3-4 C broth (enough to cover)    2 tbs olive oil

1 onion    ½ C honey   2 tbs coriander   1 pinch saffron  1 tsp cumin  1 tsp ginger  2 tbs mint

¼ C lemon juice  2/3 C apricots

Optional:

1 C sweet wine (red or white)

Redaction:

First things first, gather up all your ingredients.

spices and wine on board

Set your apricots in warm water (or wine) until they are soft and pliable.

Next take your meat of preference, here I used chicken thighs, pour the broth into a pot and add the meat  Then boil for 10 minutes, just enough to lock in juices.

chicken cooking in wineAs you can see this is not broth but a sweet red wine.  I was feeling very Persian when I was cooking this.

Drain the meat form the broth and set the broth to the side.

In a pan, add olive oil, chopped onion, spices and meat.

all spices on top and onionsHere I used dried coriander as fresh was not available.  If you have, fresh used that, if not dried will work.

onions w wine cooked chickenLet the meat brown.

While the meat, onions and spices are browning, drain your apricots and add them to the pan.

apricots added to chickenThen add the lemon juice, honey and 1 C off the reserved broth.

sweetening w honeyAllow these to simmer until the broth is mostly cooked away.  Towards the end (before all the broth has simmered away) add in more mint and coriander.  Take a taste.  If you need a little more honey add a spoonful or two.  If you need a pinch of salt don’t hesitate to add just a touch.  This is to your taste.  Make it good!

Apricot chicne in green bowl

 

This is a great dish either own it’s own or over cardamom rice.  Take a bite, it is soooo good!

 

 

December 11, 2013 | No comments

I have been on a kick to find banana recipes, not only for my edification but to show that bananas are indeed a very period dish for those who still believe that the tasty wonderful banana is a new world only item.  It’s not.  Really.

Mawz Ma Lahm: Bananas with Meat

chicken with toppings on a plate

Translation:

Peel green bananas.  Slice lengthwise like colcosia.  Fry them in a lot of sesame oil until the bananas have browned but remain like colcosia.  Then, cut the meat and boil it.  Fry it in the same way as colcosia {along with} fresh coriander, pounded garlic, and onion.  When the meat is brown and cooked through, put the fried bananas on it and a little broth and finely toasted shelled hazelnuts.  Let it dry until the broth has evaporated.  Then, serv….(Ibn al-Adim, Kitab al-Wuslah ila al-Habib fi Wasf al-Tayyibat wa at-Tib (Salloum, pp. 63)

Ingredients:

4 Chicken thighs (or 1lb cubed lamb or beef stew meat)

1 onion

5 cloves garlic

1 tsp ground cilantro (you can use a handful of fresh)

4 green bananas

¼ C toasted peeled hazelnuts

1 tsp salt

Redaction.

I had to use only mostly green bananas.

Bananas

The really green ones weren’t in for once at the store.  I sliced them in half (for better fitting into the pan when frying).

sliced bananas

Then fried them in sesame oil (not toasted sesame oil).

frying bananas

They came out a in pieces.

fried bananas

The greener the bananas the firmer the flesh, so really ripe bananas are just not going to work.

For the meat I used chicken thighs.  If you want to use a whole chicken, slice it down the breast bone and so that the entire chicken can be laid flat.  The meat is placed in water to boil for 10-15 minutes then removed and drained.  The next step is to fry the meat in sesame oil till cooked through.

chicken in oilOnce the chicken is in the oil bath add the onion, garlic and cilantro.

chicken frying with onion stuff

Any meat for the recipe i.e. chicken, lamb or beef needs to be boiled then fried.

While the meat was finishing cooking I toasted hazelnuts and peeled the paper skins off by rubbing by hand.  This is not hard…just time consuming and a bit frustrating as some of the skins refuse to come off no matter how much you try.

roasted peeled hazelnuts

Once the meat has cooked through, I added the bananas and hazelnuts.  In this recipe, I originally used 1 cup of hazelnuts.  The dish was waaay nuttier then it should have been.  I also think the bananas should have been slightly sugared for a better taste.  Other wise the bananas sort add a sesame lightly banana flavored wet bread type texture and flavor.

finished dish

This is why I suggest fewer hazelnuts.  Other wise the dish seems to be buried in small roasted hazelnuts and the other flavors are some what buried or you end up wasting the hazelnuts as you try to get more then just hazelnuts with a little chicken on your plate.

 

chicken with toppings on a plateThe dish is tasty, but I’d have done a few different tweaks.  Plated this dish looks awesome.  Flavor wise, I would definitely add  sugar to the frying bananas for a salty sweet meaty dish.

November 20, 2013 | No comments

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