2007 ← Balagan Recipes

Rachel’s Hobz Malti (Maltese Bread)

Nov

1

2007

I mentioned my interest in Maltese bread to a Maltese colleague of mine. He asked some relatives for recipes and this one came back from a friend of a friend called Rachel – an Anthropologist who spent some time studying the lives of Maltese bread makers. Rachel's Hobz Malti (Maltese Bread) Rachel the Anthropologist I'm ...

Ornit’s Salad Dressing

Sep

29

2007

Ornit has a couple of good dressings based on lemon. The quantities are a bit vague but the taste is good. Ornit’s Salad Dressing Ornit Haviv Print Recipe Ingredients 1 Lemon juice and flesh scoped out with a spoon2 tablespoons of either Mayonnaise or Olive OilSaltWater Instructions Mix NotesThe Mayonnaise option should be the consistency of Tahina.

Gumbo Chicken

Aug

31

2007

Gumbo is a Cajun hot-pot. The derivation for the name “Gumbo” is gombo, n’gombo, and/or kin, all west African names for okra. Not all Gumbos include okra, but when used it thickens the sauce and adds a slightly gelatinous texture. Gumbo always includes Cajun vegetables (onion, capsicum, celery), Roux and hot pepper sauce. I don’t ...

Piquant Creole Chicken

Aug

31

2007

Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad. Piquant Creole Chicken using Chicken Pieces in ...

Roux – For Thickening Sauces with Flour and Oil

Aug

31

2007

Roux is a mainstay of Cajun and Creole cooking being used to flavour, thicken and colour many sauces and dishes, e.g. Gumbo. Traditionally roux is cooked very slowly on low heat, sometimes for hours, but cooking times can be reduced by using higher temperatures. To achieve success you need a long handled wooden spoon, a ...

Hobz Malti (Maltese Bread) 37

Jul

20

2007

I really love visiting Malta and eating in the restaurants that served local food. I particularly like the bread (Ħobż Malti), and the snack called Ħobż-bi-żejt (bread and oil), which I found remarkably like a Tunisian Sandwich. Maltese bread is a solid sourdough bread. It has a crisp crust and a light crumb with irregular ...

Corn Fritters

Jul

16

2007

Galit wanted some creamed sweetcorn from a can. After half a can she had had enough … my challenge was to figure out what to do with the other half a can. Corn Fritters seemed a good solution. These come out nice and puffy and are perfect with either tomato sauce (ketchup), Greek Tzatziki, and/or ...

Sourdough Bread Starter

Jul

7

2007

Sourdough breads need a starter. Starters are variously known as sponge, poolish, or biga in different countries/languages. The concept is the same even if the starters differ in texture. Basically it is a flour and water mix, with optional yeast added, which is allow to ferment for a time before being used to make bread. ...

Krantz – Plaited Yeast Cake

Jul

1

2007

Galit loves Krantz – a plaited a yeast cake with layers of chocolate or poppy seed spread. Apparently the chocolate variety is German in origin, but the poppy seed variation is middle eastern. I’ve tweaked my original recipe to use the proportions recommended by Yaffa Wainer in honour of the fact that Galit still remembers ...

Chicken liver choux buns with cider and mustard sauce

May

15

2007

Alison Slade passed this recipe on to me. It came via her daughter Caitlin who was given it by a chef at her catering college. Caitlin used it as part of her entry for a competition where the students had to create a 3 course menu for 2 people for under £10.00. Caitlin won 2 ...