Tamale Chicken Filling in Roasted Ancho Chili Red Sauce

For our four meat eaters, Zok bought a 1.2 kilo chicken.

He had a lot of chicken left over, so he just put on the table and people ate most of it.

Take a pot large enough to immerse and cover chicken

Add a few cups of water and ingredients as if you were making soup stock:

Bay leaves, carrot, celery, fresh garlic, onion-

Add in your chicken, top up your liquid and bring to a boil

Then turn down to simmer, put on the lid 

Cook for 1 hour

Pull your chicken out carefully and place in a large bowl

Proceed to shred

Pull out the skin and bones to add back into your soup stock

You will need the soup stock to make your sauce for your shredded chicken-

So, check your stock for taste, as you simmer it for another 30 minutes or until flavorful - strain your stock and put aside 

Get a pan large enough (we use a large cast iron dutch oven) to cook the chicken and sauce-

Start with 1 can of crushed tomatoes (or if you are lucky enough then use your homemade canned tomatoes, or fresh)

Add tsp. cumin

Add 2 garlic cloves crushed

Add some dried hot chilies (to taste)

1 ancho chili chopped, seeds and all

2 cups of your stock

Add in your shredded chicken, stir well

Simmer for 3 hours

(This can be made the day before)

Home-made Tamales: Vegan, Vegetarian, and Chicken

We have been wanting to make tamales for a long time.  Masa, or corn flour of any type is a bit hard to find in both Australia and Sweden.  This is the same for the corn husks (although we can now get fresh corn in its own husk in Sweden as well as Australia).  We finally gave in and bought the items online.

This is however, how we ended up with blue corn flower (making for purple tinged tamales).

We had 4 people over (6 total) 1 vegan, 1 vegetarian, 1 gluten free, 3 omnivores.

3 cups of masa harina (corn flour)

1 tsp. cumin

1 tsp. garlic powder

1 tsp. sweet paprika

2 tsp. baking POWDER

Mix together in a large bowl (Zok used the low setting on his kitchen aid)

Add in 1 cup of vegetable stock (you could use chicken stock but see above)

Add in and mix thoroughly 

What you want is about cake mix consistency- you can keep adding in water or stock (you want to be able to spread this on the corn husks with a rubber spatula)

 Take your corns husks, rinse them quickly, then put into a large bowl of warm water, keep them immersed for about an hour to make them pliable.

Fillings:

For the Vegan option

Fresh roasted corn (roasted on the BBQ, and shaved off in the same style as the roasted corn pasta recipe)

Shave off kernels into a bowl by using a sharp knife

Some sort of bean, your choice, we used small black beans

For the vegetarian option:

Roasted green peppers (roasted on the BBQ, you could broil them in the oven)

until blackened, let cool

Peel, de-seed and chop

Add in shredded mozzarella (or cheese of your choice)

For the meat eaters:

Shredded, marinated, chicken in a red adobe chili sauce (see next recipe)

To fold your tamales, put the filling of your choice in the center of your masa, then, fold each long end in to meet one another, hold the extra together, as one, roll them around to seal your ingrediants.

You should still have the tapered end left, fold that over

Do not wrap too tightly as they expand (the masa expands as it cooks)

So, have a pan handy or some place to put each tamales as you are finished filling and folding them.

Now you are ready to steam them.

Steaming can be done in a pressure cooker, this is probably the easiest way.

We had to use a steamer insert in a regular pan.  Be careful to not let the pan boil dry.  Have the stove high enough to keep a steady steam.

Cooking time is between 60-90 minutes.

Tip:

The tamale is ready when you can see the masa pulling away from the husk covering.

 

 

 

 

Spiced Coconut Tofu (or prawns if you swing that way)

We are back in Stockholm and need to adjust our recipes, and eating habits to accommodate the type of available produce.

I am doing a series of tofu dishes trying to sort out how to best use the tofu that I can get in Stockholm.  We have decided that the tofu here does not soak up the sauces in the usual way, making the dishes a bit bland.

Cutting the tofu much smaller seems to help.

 As I have written before the produce is very different from Tasmanian produce, and worlds away from our garden produce.

This spiced coconut curry sauce masks the inferior produce, and goes well with many vegetables, bok-choi, cauliflower, carrot, broccoli, or whichever vegetables you have on hand.  This is also a good recipe if you have vegetables in the pantry/crisper not quite good enough for a fresh salad.

I used a small wok to cook the prawns which my vegetarian wife does not eat.

They are easily tossed in cooked, after I serve up her portion.

After your rice is cooked (I couldn't live without my rice cooker, the rice is done by the time my prep is finished) About 20 minutes total.

Here is the original recipe for 4 people.

Due to familiarity I do not actually measure - but I use the recipe as a guide towards portions/ratios 

1.25kg uncooked prawns (of your choice, here I used frozen, shelled, deveined- ready to cook)

200g Broccoli cut into florets

250g Cauliflower cut into florets

1 small brown onion (about 100g) sliced thinly

2 cloves garlic, sliced thinly

2 fresh long red chillies, sliced thinly

1 tsp. turmeric

2 tsp. mustard seeds

1/4 tsp. ground cardamom

1/4 tsp. ground cumin

140ml can coconut milk

Tofu (of your choice, cut to preferred size)

Prep - Cut your vegetables and put aside

Roast the mustard seeds until fragrant

grind the cooked mustard seeds, then add in all other dry spices, in a bowl big enough to then add in your coconut milk and vegetables (except onion and garlic) and toss all vegetables to coat with your spices/coconut milk

Start your wok, quickly stir-fry your tofu and prawns

Add in your garlic and onion- quickly stir-fry

Add in your vegetables and sauce

Stir-fry until vegetables are tender- and your sauce has rendered down a bit

Serve over rice

A wee saga of 'The Lemon Tart' or 'Hail! The Lemon Tartlet'

For years now, Zok has been able to whip up a good tasting pie under any circumstances.

But there was a time where we went through many a failed pie- mostly owing to crust.

A few pies or close pie relatives have still caused him trouble, by example Lemon Meringue-which we filed away under "not to our taste".

However, we arrived home to many, many lemons and decided to try again with a lemon tart.  Personally- both of these pies are too eggy.  Although I find a small amount of the tartlet version to be very savory.  Adding meringue though, is just adding egg upon egg.  Zok's larger pie did not completely set, but the crust and the very top were tasty enough to try again with the same mixture.  He blamed the ceramic pie plate and switched to the above pictured, smaller, metal tins.

More importantly I believe, is that Zok has gotten so good at making crusts, breads and so he has that advantage- the crust is a huge part of this pie. 

Zok used a recipe for 24 x 8 cm - thinking this would be enough to experiment with, and of course the size of his own tins he ignored completely.  But if you, like me, like to follow an experts advice (here Richard Bertinet) including size and temperature just follow this:

First we have to talk about the pastry and blind baking:

Blink baking to my mind is just a fancy way of saying 'pre-baking' however Zok does swear by his ceramic baking beads to keep the form nice (you can also use rice) and to keep the crust from burning or even over cooking- so look here:
Sweet Pastry Crust

The Filling:

7 'unwaxed' lemons (There is no size indicated but I would use large lemons- or more than 7 if they were small, the ones shown here that we used were on the large size)

9 Eggs (I know! But this recipe is for 24; 8cm tartlets)

400 g of caster sugar (fine sugar)

200 g of double cream - which here is very thick, like a thick yogurt, with like a 42% butterfat- in America it can be hard to find, and often it is UHT or 'heat treated'...which does have a different taste, an option might be a gourmet store or health store that embraces a farmers market ethos. 

First- Zest four of the lemons and also juice them (you want the juice from all) and set the juice aside

Whisk the eggs, sugar, and lemon zest in a large bowl until smooth (basically until the sugar dissolves and when you pull up the whisk the mixture runs off smoothly)

then add in lemon juice

Lightly whip the cream and fold it into the mixture (double cream is so thick, you'd need to lightly whip it to make it pliable enough to then slowly add into the mixture aka fold)

Skim off any froth

Pour into your pastry  

Bake for 15 minutes, the filling should not wobble when you shake the tins (gently shake) and th ecenter feels just set when touched.  Don't wait until it feels very firm, as it will firm up as it cools.

Leave the pies in their tins for about 15 minutes, then lift out your tartlets and cool them on a rack for 2 hours before eating.  This is the hard bit, two hours is a good amount of time to let them cool and firm up properly so try not to be tempted.

Tip:  The filling and the crust both keep for a couple to a few days 

Also the filling can be served without the crust, you can cook it in ramekins and serve with some sort of cookie- which would be a way to go gluten free on this recipe.

Richard Bertinent recipe for mulit-purpose Sweet Pastry aka Part 1 of the wee Lemon Tartlet saga

Zok's tips

All ingredients should be measure out, set out, and ready to go before you start 

This is for 720 g. of pastry dough

(Zok says better to make too much, then to not have enough.)

This is again from the marvelous Richard Bertinent books, Zok still watches the accompanying video when he is learning a new technique.

He took this recipe from Richard Bertinets' book 'Pastry'  What I wrote below is dictated by Zok, but the Pastry book has lovely, step by step, illustrations

Bertinet Kitchen 

350 g flour

125 g butter (unsalted, real butter)

125 g sugar (caster or fine)

2 eggs plus one yolk (you can use the extra white as your egg wash so set that aside)

pinch of salt

Take your butter between 2 parchment papers (baking paper) and pound it with your rolling pin into a pancake shape and thickness

Mix all your dry ingredients in a large bowl

Add the flattened butter into the bowl, and coat it with flour

Using both hands, with a tearing motion, mix the butter into the flour until you have small crumbled pieces

Mix in the egg with your hands and Zok uses his bread scraper to clear the edges of the bowl back into the mixture

Now your mixture should be crumbly- (not sticky) 

Now using both hands gather in and fold over and over until it comes together

Take out of bowl

Put onto your work surface (like your marble stone)

So flattening, and pressing and folding a bit more, and now it should feel and look like normal pastry

Finally, flatten into a square shape

wrap into your grease-proof, parchment, baking paper of some sort

Rest in your refrigerator for at least one hour (overnight is better)

Then you are ready to roll it out

Shape into your tins

And do your blind baking (aka pre-bake)

 

 

 

Molten Chocolate- Raspberry Cupcakes (Gluten Free Optional)

This recipe came from the Everyday Food email subscription via Martha Stewart:

Every Day food with Sarah 

We choose it because she mentioned how little flour was in the recipe.  We are always looking for gluten free options when we are in Sweden, so this was perfect.  Zok used Chickpea flour for its consistency, but added in corn and bit of an all purpose gluten free until he got the texture he wanted, with the least amount of aftertaste.

Here is the recipe as Zok did it-

35 minutes from start to stomach

1/2 cup of white sugar

6 tablespoons (100 g) of room temperature butter (cut into small chunks)

4 eggs

1/2 cup of gluten free mixture (substituting for all-purpose flour)

Pinch of salt

100 g or 8 oz 70 % dark chocolate (semi-sweet)

2 fresh raspberries per cupcake

(our recipe made 10 cupcakes)

Confectioners/Powdered sugar to dust the top

Directions: 

Preheat oven to 205 c or about 400 f

Line your cupcake tin with paper cups

(melt your chocolate in a water bath)

In your mixer bowl, add your suger, then beat the butter chunks in a few at a time until fluffy

about 2 minutes (on med-high)

Then add in eggs one at a time (let each egg get beaten thoroughly before the next egg)

Turn mixer to low and add in the flour and salt

Beat in the chocolate just until combined

Fill each cupcake cup half way, add in your raspberries and then fill up the cups

Cook just until the tops are set and no longer shiny

(Zok cooked ours for 8 minutes)

Remember the middle is 'molten' so they seem a bit under cooked (you don't want to cook them as much as you would an ordinary cup cake)

Let them cool on a wire rack for about 10 minutes (we ate ours only after 5 they were too tempting.)

Pecan Pie & Zok's All Purpose Pie-Crust Recipe

This was Zok's first try at making pecan pie.

This was also his first time (not his last!) eating pecan pie.

(How we forgot to eat pecan pie while we were in the Southern United States is confusing to me)- All the reviews were favorable.

Here is Zok's 'go to' pie crust recipe that he most often uses:

300 grams of all purpose flour 

(He is not particular about what type of flour he uses, although we have tried a lot of local, fancy flour types- except for bread we couldn't notice a difference.)

150 grams of unsalted butter

1 egg 

*for a fruit pie Zok would also add lemon zest

Step 1:

In a tin mixing bowl, he puts the flour (unsifted) into the bowl, he then cuts the butter into cubes (room temperature) and adds the butter into the flour until its a bit like bread crumbs, this can be done by hand or 

just chuck your flour into your electric mixer and add the butter into the flour using your paddle attachment (on low) at a steady rate.

*If adding lemon zest you would add that in last 

Step 2:

Detach your bowl if using a mixer, and add one egg, and a splash of milk (cream or buttermilk can be substituted depending on what you have on hand)

Now, combine by hand until your dough (pie crust) is holding together.

Step 3:

Make a ball of dough and wrap it in cling film, (plastic wrap), place in refrigerator to rest for half hour, before rolling out.

Pecan filling-

 3/4 cup light corn syrup

3/4 cup of sugar

1/8 tsp salt

3 eggs

1 tsp. vanilla extract

3 tablespoons honey

1/2 cup unstalted butter, melted

1 1/2 cups pecan pieces (6 ounces)

Roll out your pie crust to 11 inches for your 10 in pie pan 

Crimp your edges

Preheat your oven to 350 F/ 175 C (use your inside oven thermometer to be safe- if you don't have one, you might one to get one)
In a large bowl, combine the corn syrup, sugar, salt, eggs, vanilla and honey

Mix well

Stir in the melted butter.

Pour the mixture into the pie crust

Top with the pecans

Bake your pie for about 1 hour and 15 minutes, rotating the pie dish at about the half way into the cooking time

Your crust should be brown and your filling becomes bubbly.

Your pie should be served warm, and according to Zok must be served with your best vanilla ice-cream.