IB Kitchen Club

Assalamu 'alaykum

Chicken Corn Soup:

1 cup chicken fillet cut into small cubes
1green chilli pounded
2cloves garic crushed
1/2 tsp salt
1/2 tsp lemon and pepper

1/4 cup flour
100g butter
1 litre of milk and water mixed (so half of each)
1 tin creamed style corn (Green Giant do it but if not just add normal sweetcorn)
125ml cream (optional)

(i use spring onion or parsley to garnish)!

In a pot, put a few knobs of butter and add in the chicken and all the spices. Cook till chicken is tender.

In another large pot, melt the butter, add the flour and mix into a paste, then add the milk/water mixture, add the creamed style corn and all the chicken mixture.
Continue to stir on low heat until soup is nice and thick. Bring to a boil on low heat but keep stirring so it doesnt stick. Add cream if you want a richer/creamier taste but its optional and then garnish

Sorry for the measurements in 'cups', another sis gave this recipe and I just improvised, turned out really good though alhamdulillah though a little too 'corny' for my liking so used less of the creamed style corn =D
 
It (ice cream muffins) looks simple - even in video. Maybe experimental kitchen of sister harb has to try...

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Sponge fingers

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3 eggs
100 ml + 1 tbsp sugar
1 tsp vanilla sugar
pinch of salt
150 ml flour
icing sugar for dusting

Separate the egg yolks and whites. Beat the yolks, sugar (100 ml) and vanilla sugar until light and fluffy. Beat the egg whites, salt and sugar (1 tbsp) until stiff and glossy.

Carefully fold the egg whites and sifted flour into the egg yolk mixture in four parts, mixing very gently after every addition to prevent knocking out the air.

Using a pastry bag fitted with a plain nozzle, pipe the batter into 10 cm long and 2½ - 3 cm wide finger shaped biscuits onto a baking sheet covered with parchment paper (picture).

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Leave some space between the biscuits, as they spread a bit during baking.

Lightly dust the fingers with icing sugar though a fine sieve. Bake the fingers immediately at 150 °C for about 15 to 20 minutes or until they are lightly browned underneath the icing sugar and feel crisp on top but are still soft inside.

Using a spatula, gently lift the biscuits on wire racks to cool until thoroughly crisp. If the cooled biscuits remain soft and spongy or sticky, they are underbaked. Overbaked biscuits are too dry and hard. Soft, underbaked biscuits can be dried in oven at 70 - 100 °C for about 30 to 60 minutes, or until sufficiently dry.

Serve the sponge fingers plain with coffee or tea or use them in desserts, like tiramisu. Store the biscuits in a sealed tin to maintain their crispness.
Makes about 25 - 30 sponge fingers.
 
Made some sponge cakes for the Micro crew (Vanilla and chocolate)....

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They look toothy coz of the double cream. I sandwiched the cream with an icing thing. (The word escapes me now.)

(Please do excuse the mess, I tried to take as little of the background into the pic as possible..

Recipe:
6 oz margarine or butter (your choice)
6 oz caster sugar
3 eggs
6 oz SR flour
2 tsp vanilla extract
1 tsp baking powder

Cream the butter and sugar together, then whizz everything else in with a whisk (electrical handwhisk preferable)
Pre-heat oven to gas mark 5. Prepare your tins (I used 2x 7" tins)
Bake for about 20 minutes, or when it springs away from the sides of the tin.

Once baked and cooled, sandwich with a jam of your choice and double cream and sprinkle with icing sugar.

For the chocolate version, substitue 1 oz SR flour with 1 oz cocoa powder (So 5 oz SR flour and 1 oz cocoa powder), omit the vanilla and voila.
 
You could try maple syrup marinade:

125 ml Canadian maple syrup
75 ml chilli sauce or "Heinz" tomato ketchup
1 small onion
2 tbsp apple wine vinegar or white wine vinegar
1 tbsp Dijon mustard
1 tsp Worcestershire sauce or "Kikkoman" soy sauce

Chop the onion finely. Combine the marinade ingredients in a sturdy, large plastic bag large enough to hold the sauce and the chicken pieces.

Add the chicken pieces in the bag, seal it and place to marinate in the refrigerator for four hours, turning the bag occasionally.
 
Thanks. That looks good. I'll have to try it soon.

I heard somewhere that vinegar that is made from wine is not allowed for us to have? Anyone else heard this?

Do you have a recipe for a spicy hot marinade?
 
I checked vinegar before I posted recipe to here from http://www.islamawareness.net/Alcohol/fatwa_vinegar001.html

and http://islamqa.info/en/ref/2283

"Vinegar is a well known basic foodstuff, made from wine of which the composition has changed so that it is no longer sweet but is acidic or sour.

Jaabir (may Allaah be pleased with him) reported that the Prophet (peace and blessings of Allaah be upon him) said: “What a good food is vinegar.” (Reported by Muslim, 3/1623)

When wine turns to vinegar by itself, without any deliberate treatment needed for it to be changed, it is permissible to eat, drink and handle it, according to the consensus of the scholars, because of the hadeeth quoted above.

But if the wine has become vinegar because of deliberate treatment, by adding vinegar, onions, salt etc., or by any other process, in this case the scholars (may Allaah have mercy on them) differ as to whether it is permissible."
 
Thanks for providing some evidence. I've read that one before but the thing is, how can we tell if the wine has turned into vinegar naturally or if it has gone through deliberate treatment? It doesn't usually say on the bottle.
 
^ That´s a problem... maybe looking for it from halal shops?

Chicken marinade 2

1 tsp chili powder
1 tsp grated fresh ginger
1 tsp grated garlic
1/2 tsp turmeric powder
salt
200 ml (2 dl) flavored yogurt

Mix and keep chicken pieces in marinade few hours.
 
Distilled white vinegar, apple cider vinegar, malt vinegar, corn (Maize) sugar vinegar are considered Halal. Wine Vinegar and Balsamic vinegar are not considered Halal because of left over of wine in wine vinegar and high content sugar containing grape in Italy which in turn provide more alcohol is available to convert it to vinegar.

http://www.muslimconsumergroup.com/faq.html

If you are unsure about vinegar in maple syrup marinade, then better leave it and use more soy sauce.
 
If you like something very spicy, maybe you should try Harissa lamb. You can also buy harissa paste/sauce ready or make it by yourself.

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5 large hot Red chilli's
2 red capsicums grilled and skinned
2 Cloves Garlic
2 teaspoons cumin seeds
½ teaspoon coriander seed
Sea salt
Olive Oil
600-800 grams of lamb

Method

1. Chop up the chillies, and keep the seeds ( or took them away - they are really spicy)
2. Grill the 2 capsicums and then skin. A wee trick for skinning capsicums is while hot, put them into a plastic bag. This will sweat the capsicum and make it easier to peel the skin later.
3. Slice the capsicum finely.
4. Using a mortar and pestle (or a blender if you like) combine chillies, garlic, cumin, coriander. The end result should be a smooth paste.
5. Add the capsicum and combine adding more olive oil to get a smooth consistency.

6. Take half the harissa and spread it over the lamb and marinated it for an hour or two.

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7. Sear the lamb on the BBQ (both sides) at a high temperature.
8. Once both sides are browned, turn the heat to medium and let it cook for another 10 minutes on each side. Your meat should be about rare but it depends on how thick the lamb is. Use a meat thermometer for best results.
9. Remove from the BBQ and let sit for 10 mins. Slice however thick/thin you want and serve with salad, a little natural yoghurt, and some more harissa for anyone who wants an extra kick.

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Harissa (Arabic: هريسة‎) is a Tunisian and Libyan hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert. It can also be found in countries with strong Arab presence such as France or Germany.

Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In Saharan regions, harissa can have a smoky flavor. Prepared harissa is also sold in jars, cans, bottles, tubes, plastic bags and other containers.

In Tunisia and Libya, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast. In some European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants.

Tunisia is the biggest exporter of pre-made harissa It is. also manufactured in Libya but has a distinct taste from the Tunisian brands.

(from wikipedia)
 
Lamb, tomato and chickpea stew with harissa

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Ingredients:
750g diced lamb
1dl olive oil
1kg unpeeled and unseeded tomato
50g green pepper cut into strips
1dl water
2 carrots, sliced
2 teaspoons harissa
500g canned chickpea
1 bunch coriander, chopped
salt and pepper to taste


1. Put the lamb, tomatoes, olive oil, harissa, green peppers, carrots, water, salt and pepper in a pan. Bring to a simmer. Once it begins to boil, lower the heat and let it cook for one hour with the pan covered and in low heat.

2. Add the canned beans and let it boil again.

3. Serve the stew sprinkled with chopped coriander.
 
:salamext:

Hey, those dishes look really good. :ma:

I'm going to have to try these out especially the Harissa lamb.

:jz:
 
After spicy lamb, next something sweet...

Peppermint patties

1 egg white
2 - 3 drops peppermint oil *)
icing sugar
(green food colouring)
(dark chocolate)

Place the egg white in a bowl. Mix lightly with a fork. Add a drop or two of peppermint oil, mix gently. Using the fork, gradually stir in sieved icing sugar until the mixture becomes quite firm and does not stick to your fingers any more. (You can colour the mixture pale green with the food colouring, if you like.)

The mixture should have a satiny shine and be easily kneadable, although not too dry or brittle. Taste the mixture and carefully add more peppermint oil, if necessary.

Take small pieces of the mixture (each weighing about 5 grams) and roll them into balls about the size of a small cherry. Place the balls on a waxed or parchment paper and immediately flatten them with a palette knife. Only roll and flatten one piece at a time, keeping the rest of the mixture covered with plastic wrap to prevent drying.

Keep turning the patties over until both sides have become dry to touch and will not stick to the paper any more. Allow the patties to dry overnight in a cool, dry place.

When the patties are completely dry, you can dip them in melted chocolate. You can also just drizzle them with chocolate or brush their tops with a fork dipped in melted chocolate (see the picture on right). Let the patties dry on wax paper.

The patties are delicious served with strong after-dinner coffee. They also make an elegant, sweet present.

*) Natural oil of peppermint (Mentha piperita). Only a couple of drops are needed to sufficiently flavour the candies. In some countries, peppermint oil is sold in pharmacies.

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------------------------------------------------
HONEY-GLAZED WALNUTS

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100 g shelled walnut halves
2 tbsp sugar
2 tbsp honey

Spread the walnuts in a single layer on a baking sheet covered with parchment paper. Toast the nuts at 175 °C for about 4 - 5 minutes, or until they are lightly coloured.

Meanwhile, warm a small skillet on medium heat. As soon as the walnuts are sufficiently toasted, take them out of the oven and add to the hot skillet. Add the sugar and let it melt slowly. Lower the heat, add the honey and mix rapidly, just enough to evenly cover all the walnuts with the sugar and honey mixture. Be careful not to burn the mixture.

Pour the hot mixture on a parchment paper to cool, separating the walnuts apart. When cool, break the glaze-covered walnuts apart or coarsely chop them and serve sprinkled on top of ice cream, desserts or fruit salads.

Whole glazed walnuts may be served as a snack or candy or used to garnish cakes, desserts and fruit salads. Store the walnuts in an airtight jar.
 
More homemade sweets:

Chocolate truffles

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150 g high-quality dark chocolate (semisweet or bitter) with high cocoa content (about 70 %)
75 ml cream
50 g unsalted butter
1½ tbsp soft brown sugar (firmly packed)
½ tbsp vanilla sugar

flavouring of you choice:

1. 1 tsp instant coffee granules
2. few drops natural orange essence and/or ½ tsp grated orange zest
3. 1 - 2 drops (or to taste) natural peppermint oil
etc...

garnish of your choice:
1. cocoa powder
2. icing sugar
3. roasted, chopped almonds or nuts
4. melted chocolate (dark, milk or white)
etc...

Place the cream, butter and brown sugar in a small saucepan. Heat and stir gently until the butter and sugar have melted. Bring the mixture almost to the boil and remove the pan from the heat.

Stir in the vanilla sugar and the flavouring of your choice. Add the chopped chocolate, let it melt and stir the mixture until smooth. Pour the mixture in a wide, flat dish and place in refrigerator for 1 to 1½ hours.

When the mixture is stiff enough, roll it into small balls (resembling truffle mushrooms) using your hands. A melon baller comes handy in here. Roll the sticky truffle balls in the garnish of your choice, or place the uncoated balls in refrigerator to harden and dip them into melted chocolate of you choice.

Place the dipped truffles on baking parchment to set. You may also just pipe the truffle mixture into miniature paper or tin cups. Store the truffles in a cool place and consume within a couple of days.

Makes about 20 to 25 truffles.
 

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