International Recipe Exchange:March,2011

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Van het Goralenhof

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International Recipe Exchange

We are featuring spring style recipes this month

Metric Conversion

Java metric conversion calculator for length, weight, pressure, and volume.
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Paprika Chicken

1 piece chicken (large)
125 ml white wine
1/2 piece apple (tart)
300 ml chicken stock
150 g onions (chopped)
2 tbsps paprika powder (sweet)
200 ml sour cream
40 g flour (fine)
150 ml heavy cream
tomato paste
1/2 piece lemon (juice and rind)
1/2 piece chili (seeded)
1 leaf bay
2 tbsps butter
4 tbsps oil
salt
ground pepper
dollop sour cream ( for garnish)

Directions:

Wash and quarter the chicken. Separate the spine and neck. Pat dry with kitchen paper. (If the chicken is fatty, remove the skin). Season with salt and pepper. Heat the oil and butter in a saucepan and lightly fry the chicken pieces (without fillets). Remove, and fry the onions until transparent. Add the tomato paste, paprika powder, and stir. Pour over the wine. Add the chicken stock and then the lemon rind, chili and bay leaf. Bring to boil once and put the drumsticks, neck and back into the pan again. Simmer covered for about 20–25 minutes. Nowadd the fillets, and simmer covered for another 20 minutes. Stir regularly and add more stock if necessary. The stock should just cover the chicken.
Remove all the chicken and the bay leaf and keep warm. Stir the flour into the sour cream until smooth, and then stir it into the sauce with the cream. Chop the apple finely and cook briefly in the sauce. Add lemon juice to taste. Purée the sauce with a handheld mixer and strain through a sieve. Place the chicken (without the neck and back) in the sauce again and briefly heat. Serve on warmed plates, with an optional dollop of sour cream.

Cherry BBQ Chicken

Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken.

8 servings

Ingredients

1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped (see Tips)
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons cider vinegar
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce, (see Note), or more to taste
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
2 pounds boneless, skinless chicken breasts, trimmed

Preparation

Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.

Tips: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
To pit a cherry, halve it with a paring knife then pry out the pit with the tip of the knife, or use a cherry pitter.
To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.
Notes: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
A nonreactive pan—stainless steel, enamel-coated or glass—is best for acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

Yield: 4 servings

INGREDIENTS

- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced

DIRECTIONS

Preheat oven to 375 degrees F. In small bowl, blend
1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking
spray. Add water to pan to a depth of 1/4-1/2 inch. Brush
chicken with preserve mixture. Combine the remaining preserves,
marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast
for 10 more minutes, until onion is tender.

Sweet Plum Dessert

Serves 4

500 g flour
3 pieces eggs
1 tsp salt
1 1/2 - 2 tbsp water (lukewarm)
Filling:
plum puree
150 g butter
130 g breadcrumbs
cinnamon
sugar (for sprinkling)

Sift flour onto a pastry board and make a well in the centre. Mix the eggs with the salt and set aside for 5 minutes. Pour into the well, blend with the flour and add the water gradually. Knead a smooth dough by hand, if necessary add some flour - the dough should not be sticky, it should firm and elastic. Divide into 4-5 loaves, leave to rest in a covered bowl for 30 minutes. Roll out the dough on a floured pastry board until it is 2mm thick. Cut into 8cm squares, put one tsp. of Plum puree into the centre of each square and fold the dough into a triangle, firmly seal the edges. Heat salt water in a large pot; simmer the Plum puree until they rise to the surface by themselves. Lift out and douse with cold water.
Melt the butter in a separate saucepan, fry the breadcrumbs, carefully coat the Plum puree with the butter and serve sprinkled with cinnamon and sugar.

Vanilla Chocolate Chip Muffins.

300g self raising flour.
1 tsp baking powder
50g soft margarine
80g granulated sugar
150g plain chocolate chips
2 eggs, lightly beaten
225ml milk
1 teaspoon vanilla extract

Preheat to oven to 200c/400F/GasMark6. Line a 12 hole muffin pan with paper cases. Mix the flour and baking powder thoroughly together and add the margarine. Blend it together until it resembles fine breadcrumbs. I found that the Kenwood mixer did this is a matter of seconds. Stir in the sugar and the chocolate chips.

In a separate bowl or jug, combine the milk, eggs and vanilla extract. Make a well in the dry ingredients and quickly combine the wet and dry together. As long as you can’t see any dry flour, it doesn’t matter if you have a lumpy batter. In fact, the less you mix, the better it’ll be.

Spoon the batter into the prepared cases, filling to a depth of 2/3 full. Place into the oven of 15 to 20 minutes. Allow to cool in the tin for 10 minutes and then turn them out onto a rack to finish. These are best eaten fairly fresh.

Metric Conversion

Directions:

Ingredients

Preparation

Tips & Notes

Serves 4