Samgeytang - Korean Ginseng Chicken

 I’m updating this recipe because I just love it this way. It is still very easy to prepare, but I just love the results from a simple change. 

Samgeytang 

1 medium whole chicken

1 pkg dried Korean ginseng chicken dried herbs(see photo)

6 or so Chinese red dates 

6 chestnuts (peeled and quartered)

1 head garlic 

1 inch grated ginger 

3 green onions, large chopped 

Salt and white pepper, to taste 

Drizzle sesame oil 

Water, to simmer in half way 

Serve with rice, kimchi, side dishes, toasted nori sheets, Kochujiang, etc  

Place chicken in tagine or casserole dish and place ginseng and other ingredients around the chicken, topping with salt and white pepper, sesame oil, and green onions.  Add water, bring to a boil, cover, and simmer for about 45 minutes, until the chicken can fall off the bone. 

Enjoy!

Shrimp with Black Garlic and Miso Linguine

 This was quite easy to prepare, especially if you have all of the ingredients ready to begin (mise en place).

Black Garlic can be found in many Asian foods grocery stores.  Slavery-Free shrimp, from Argentina, is available at Gimli Fish.

 

Shrimp with Black Garlic and Miso Linguine

Serves 2 people 

1/4 cup butter, slowly brown in large skillet

small zucchini, sliced

2-3 black garlic heads, thinly sliced

1 tbs light miso

6 large Pink shrimp per person, shelled and cleaned.

1 shallot, finely chopped

White wine, to deglaze the pan

salt and white pepper

Linguine, per person

Have pasta pot ready to cook linguine in salted water.

Brown the butter on medium low heat, and add the chopped shallot.  When translucent, add the sliced black garlic and light miso.  Incorporate well, and add the sliced zucchini and increase the heat to medium high, stirring well.  When well incorporated, drop pasta into the boiling salted water.  When the pasta has about 6 minutes remaining, put the shrimp into the skillet on medium high heat.  Season and stir.  Add the white wine to the skillet.  

Drain the linguine and place into the skillet, tossing well.  Serve immediately with some Parmesan Reggiano.  

Enjoy!

Turkish Beef and Cabbage Stew - Kapuska

Kapuska is a Russian word, as it is the etymology for the word cabbage.  However, language is give and take.  This is definitely a Turkish recipe.  It can be adapted for vegetarian or vegan diets, by substituting the beef or lamb for tofu, bulgur, TVP, etc. 

 

Kapuska

1 medium onion, chopped

1 lb ground beef or lamb

1 medium green cabbage, cored and chopped

2+ tablespoons good tomato paste (try some Turkish brands!)

2+ tsp Turkish Baharat (or your favourite combination of cumin, coriander, pepper, etc)

1 tablespoon sweet paprika

1 tsp dried pepper flakes

2 tablespoons butter plus a drizzle of olive oil

salt and pepper, to taste,

2 cups beef or chicken broth

Optional:  chopped red peppers

 

Set a heavy bottomed pot on medium heat and melt the butter and olive oil.  Cook the chopped onion until soft, stirring.  Brown the ground beef and then add the tomato paste, spices, and salt.  Stir and cook for at least a minute.  Add the cabbage and the broth.  Stir, cover the pot, and let simmer for at least 30 minutes, or until the cabbage is soft and tender.  

Enjoy with bread, rice, or potatoes.

 

Syrian Beet Dip (Mutabal Shawander)

This lovely vegan Syrian beet dip is so easy to prepare, and with wonderful results. The beets and garlic are from Slow River Gardens. A few ingredients put this together for dipping with breads or vegetables. 

Mutabal Shawander 

1 lb beets, scrubbed

1 head garlic 

Olive oil, for roasting and blending 

~1 tsp salt +\-

1/4 cup tahini 

Juice of a lemon 

Cover beets and garlic in foil, with a little olive oil. Roast at 350°F until soft.   Pu all ingredients in a food processor and blend until smooth. Chill, add serve with vegetables or breads. 

Zucchini/Patty pan Bhujias

This tasty snack is a lovely, crispy way to enjoy zucchini. This vegan and gluten-free snack is wonderful with Imli, a sweet and mildly spiced tamarind dip.

Zucchini Bhujias

1 cup shredded, medium sized zucchini (or patty pan squash)

2 thinly sliced onions

1/2 cup Besan (chick pea flour)

1 tbs rice flour (optional, for a crispier bhujia)

1 tsp grated ginger

1-2 finely chopped green chilies

1/2 tsp cumin 

1/2 tsp turmeric

1/2 tsp chat masala (tangier than garam masala, but can also be used) 

 salt, to tastes

oil, for frying

 

Mix all of the ingredients together and let rest.  If the batter is too moist, add some more besan flour.  

Heat enough oil in a pan to surround the bhujias.  Gently drop bhujias as small patties into the oil, as seen in the photos.  

Cook on both sides until crispy.  Enjoy with Imli!

 

Chicken Shwarma

 Chicken Shwarma is wonderful year round, but quite delightful in Summer, when you prepare it yourself and with fresh pita, caçik (tzatziki) with fresh mint and dill, pickled sumac onions, and hot sauce  

Chicken Shwarma

(Serves 4)

8 skinned chicken thighs, bone in or boneless 

1-2 tbs Turkish Baharat or Duq’qah

1 chopped onion

1 tsp salt

3-6 cloves garlic, finely chopped 

Good drizzle olive oil 

2-3 tbs lemon juice 

In a small blender, mix the Duq’qah or Turkish Baharat, chopped onion, salt, garlic, lemon juice, olive oil. Skin the chicken thighs and let marinate, in the fridge, for a few hours. 

Fry or grill until fully cooked. Enjoy with pita bread and tzatziki. 

Jerk Chicken, with Mango Habanero Hot Sauce

I really enjoy Jerk, as the flavour profile for chicken, fish or seafood, etc. This recipe is very versatile, and easy to prepare. Locally made 1882 Fruit-Based Hot Sauce, makes a delicious balance of flavours. 

1. Jamaican Jerk marinade

1 tbs Ground Allspice

1 tbs dried Thyme

1 1/2 tsp Cayenne pepper

1 1/2 tsp freshly ground black pepper

1 1/2 tsp ground Sage

3/4 tsp ground nutmeg

3/4 tsp ground cinnamon

2 tbs Garlic, minced

1 tbs white sugar

1/4 cup Olive Oil

1/4 cup Soy sauce

1 -1 1/2 cups Mango Habanero Hot Sauce, by 1882 Fruit-based Hot Sauce 

3 green onions – finely chopped

*optional (may try a variety of chilies) 

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.

Enjoy!