Recipes
Time to
BY JAMES CLAIRE
APRIL IN BAHRAIN IS THE PERFECT TIME TO PICNIC. TO OPEN YOUR HEARTS AND INVITE FRIENDS AND FAMILY TO THE GREAT OUTDOORS, ALBEIT A PATCH OF DESERT SAND, AND ENJOY THE FINAL THROWS OF FREEDOM OUTDOORS, THAT APRIL ALLOWS. April comes from the Latin aperire meaning “to open”, a reference to the fact that April is when the flowers and blossoms begin to open after the chills of winter have abated, in more temperate climates. We may not have such luxuries here in Bahrain as a true winter, nor of April blossoms, but it is a time when the weather remains open and friendly enough for us to enjoy the outdoors, prior to the blistering heat which will rejoin us soon enough. Significantly, for some, April means Easter. In this part of the world we may not all celebrate this event, the significance behind the dates, or even the festivity of the time, but I do like any occasion which requires me to cook. Hot cross buns, by any other name, are simply tasty, glazed fruit buns after all. I have added these to my recipes for the month of April as they make great snacks — delicious, fresh from the oven — glazed with their impeccable shine. They also work well for picnics, which is the true cause célèbre for the month. Picnics should be simple affairs, to be enjoyed not laboured over, so I have chosen simple recipes such as TC Chicken, strips of tender fillet in just enough spice for flavour, as well as a classic cold soup, Vichyssoise, which can be sipped in a cup.
Glazed Fruit Buns 250ml water 2 tbsps dried milk powder 3¼ cups plain flour ¼ cup caster sugar ½ tsp cinnamon ½ tsp cloves, ground 60g unsalted butter 10g dried yeast 1 egg 2 tbsp sultanas 2 tbsp mixed candied citrus peel Glaze 2 tbsps water 2 tbsps gelatine powder 2 tbsps caster sugar • Lightly grease a 25cm x 30cm x 3cm baking tray. • Mix the water with the dried milk powder and lightly whisk until well combined. • Place the plain flour, caster sugar and spices in a separate bowl with the butter and yeast and crumb all the ingredients together with your fingers until they resemble fresh breadcrumbs. • Add the milk mixture and the egg and work the ingredients into a dough. • Remove the dough from the bowl and work it quickly on the bench top for 5 minutes then lightly knead through the sultanas and mixed peel. • Return the dough to the bowl and cover with a damp cloth and place the bowl in a warm place for 40 minutes or until the dough has doubled in size. Remove the risen dough from the bowl and work it into a solid mass again, making sure you get rid of all the air bubbles. • Cut the dough into 16 small pieces and roll them into balls. • Place the balls onto the prepared tray and place in a warm area for 30 to 40 minutes or until they are again double in size. • Place the tray into a preheated oven 30 to 45 minutes or until golden brown. • Make the glaze by placing the water, gelatine and sugar into a saucepan, then bring to the boil, brush over the cooked buns immediately.
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| March 2010 | woman this month
Tumeric and Coriander Chicken 1 kg chicken pieces 1 ½ tsps turmeric powder pinch cayenne pepper 1 ½ tsps salt ½ tsps pepper 125mls oil 1 tsp sugar ½ bunch coriander, picked and shredded by hand • Wash the chicken pieces and pat dry with paper towel. • Combine turmeric, cayenne pepper, sugar, salt and pepper in a small bowl. • Place chicken in a flat dish and sprinkle over the turmeric mixture, turning the chicken over to cover it completely and leave for 20 minutes in the refrigerator. • Heat oil in wok, cooking chicken over a high heat until lightly browned, about 5 minutes. • Reduce heat to medium and continue cooking a further 5 minutes. Test one piece to ensure it is cooked all the way through and then remove from the heat to cool down. • Before serving, toss the cooked chicken in the shredded coriander, sprinkle the purple onion rings over the top and serve in a bowl along with fresh yogurt as a dip.
Vichyssoise
In association with
30g butter 600g leeks, finely chopped (only the white part) 375g potatoes, peeled and cut into small cubes 250mls (1 cup) chicken stock (or water with chicken stock cubes/powder) 250mls (1 cup) milk 125mls (1/2 cup) fresh cream salt and pepper to taste • Place the butter into a medium-sized saucepan and heat to melt. • Add the finely-chopped leek and cook over a gentle heat until it has sweated, or cooked without browning, about 5 to 8 minutes. • Add the potato pieces, chicken stock and milk and increase the heat to bring to a boil. • Lower the heat to a simmer until the potato pieces are soft, about 20 minutes. Test by piercing with a knife. • Remove from the heat and cool slightly. • Using a kitchen wand (or food processor) whisk the mixture until it becomes a smooth puree. • Return the mixture to the saucepan, add the cream and bring to a boil for 2 to 3 minutes. • Add salt and pepper to taste. • Cool the mixture quickly to room temperature by pouring into a shallow flat pan and then refrigerate until required. • Serve in cups for the picnic or in bowls garnished with chives or herbs for the dining room.
MY JAWAD LIST You can find ingredients at Jawad supermarkets at The Jawad Dome, Barbar or The Centre, Nwaidrat.
Chicken fillets Raisins Flour Purple onion Coriander Dried yeast Milk powder Potatoes Leek Chicken stock woman this month | March 2010 |
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