Occasions ← Balagan Recipes ← Page 2

Chicken with Rice and Pomegranate

Sep

17

2006

This is a dish from central Asia which Galit translated from Hebrew and I served up to friends. Rather good I think and has become a staple dish for Rosh Hashanah. The rice and chicken provide the substance and the pomegranate provides the zing. Serves 4-6. Steven Thomas Chicken with Rice and Pomegranate A hearty ...

Conventional and BBQ Menu 2

Aug

13

2006

My Weber Charcoal Kettle BBQ has seen a bit of action this summer. This menu is a more elaborate buffet which we thought was nicely balanced. Only a small portion was on the BBQ. One of the guests has Celiac, so much of this was gluten free (indicated by *). As it happens the only ...

BBQ Menu 1

Jul

30

2006

My Weber Charcoal Kettle BBQ has seen a bit of action this summer. The other day I cooked up BBQ for friends and it went like clockwork, so I thought I’d type it up so I remembered the timings and what goes where. Galit particularly likes the roasted onions – very sweet when cooked in ...

Sephardi Charoset

Feb

21

2006

In our household I make the Charoset for the Passover Seder. According to Wikipedia: Charoset, haroset, or charoses (חרֽוֹסֶת [hărōset]) is a sweet, dark-colored, lumpy paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they ...

Chicken in Orange Marinade with Sweet Potato

Feb

21

2002

It was Rosh Hashanah again so we had to make something sweet … very sweet. Steven Thomas Chicken in Orange Marinade with Sweet Potato Print Recipe

Café Style Menu

Feb

21

2001

I bumped into a couple of friends at the supermarket and spontaneously invited them to dinner. I only had two hours to knock up a meal. This is what I came up with. Good, of course.

Grilled Chicken with Mayonnaise and Pesto

Feb

21

2001

Simple dish I had at Barista cafe in Palmerston North. Don’t overcook the chicken like I did the first time. The mayo mixture has to be “drippable”. Steven Thomas Grilled Chicken with Mayonnaise and Pesto Print Recipe

Medieval Feast

Feb

21

2001

Wow. 3+ hours to make. This is what I served up to a bunch of historically minded friends. It relies on you having the appropriate recipe book – in my case this is Barbara Santich’s book (1995).

Carol’s Mulled Wine

Feb

21

2001

One day a guy turned up for a dinner party at my place with 20 litres of homemade wine in a giant plastic container. The wine was quite good actually but once the container was opened the wine started going off. As it soured we starting using it for mulled wine – a task Bernard ...