Food Frenzy # 1: A Feast On My Table! (Roast Chicken, Rice Pilaf, Desserts and Side Dish!)

Found this #food-frenzy tag as I was searching for better tags for my blogs and it's a contest! This will be so nice to enter, I thought. I think everyone can join, and if you are interested to join, please go to @nidhisrecipes blog to see the rules.

I would like to say thank you for @indian-mom as one of the judges, @reggaemuffin and @tech-trends as the sponsors of this new contest!

So here is my food frenzy for the day.

I like making a full meal table even there were only me and my husband, because we both like eating so much hahaha (read: fat face!)

On my table there is roast chicken, rice pilaf, pie, cookies, traditional hot sauce (served on its mortar), steamed green beans and fresh tomatoes

To make the steamed green beans

• Enough fresh green/wax beans, wash and steam for 10 minutes. That is all :-D

To make the hot sauce

• 5-7 red bird eye chilies
• 1 whole tomato, large
• 4-5 shallots
• 1/4 tsp hard shrimp paste
• sugar and salt to taste

Grind them into hot sauce using mortar and pestle or if you are practical, use blender or food processor!

Apricot Pilaf

3 cups long grain jasmin rice

2 jasmine tea bags

2 tsps ginger powder

1/2 cup diced dried apricot

1/4 cup finely chopped toasted almonds

1/4 cup roughly chopped pistachio

water as needed

Bring 2 1/4 cups of water to a boil, add in tea bags, diced apricots and ginger powder, remove from heat, cover and let steep for 10 minutes. Discard tea bags.

Wash and rinse rice, place in the rice cooker, add in the tea mixture, stir well. Add in more water as needed to cook a proper rice. Cook til done.

Just before serving, stir in chopped almonds and pistachio.

Orange Glazed Roast Chicken ingredients

1 whole chicken  (5 lbs)

1 medium size orange, grate peel (set aside), quartered

1 stalk of fresh sage, chop the leaves only

enough butter (6 tbsps at least)

a dash of salt

ground black pepper as needed

2 heaping tbsps orange marmalade

Heat oven 375 F.

Place oranges in cavity.

Combine grated orange peel with chopped sage leaves, butter (kind of softened), salt and pepper. Rub mixture under chicken skin all over; reserved some for the outer skin.

Place chicken into roasting pan, tie legs with twine. Rub remaining butter mixture  all over outer skin.

Roast chicken for 2 hours; 15 minutes before 2 hours, take out chicken, brush with marmalade all over.

If you have rack set for the roasting pan, it would be a great use instead placing the chicken right into the roasting pan because once chicken is done, it would most likely stick to the pan.

Occasionally, brush chicken with melted fat inside the pan for greater flavor.

Peach Pie

Crust

300 g AP flour

150 g unsalted butter

3 tbsp heavy cream/whipping cream

2 egg yolks

a pinch or two of salt

70 g icing sugar

grated peel of 1/2 lemon

 

*Filling*

Fresh peaches slices.

 

*Crumbs Topping*

60 g whole wheat flour

50 g icing sugar

50 g butter

Mix butter and flour until coarse, pour in heavy cream, egg yolks, salt, icing sugar and grated lemon peel. Mix well and let rest for 30 minutes. Meanwhile mix the crumb toppings, chill for 30 minutes. Roll the crust flat, then place onto a pie plate. Add peaches, then top peaches with crumb toppings.

Preheat oven to 350 F and bake pie for 20 minutes, then reduce oven heat to 300 F. Bake for another 15 minutes .

Best served warm!

To make Cappuccino Cookies

• 4 tbsp cappuccino granules
• 300 g flour
• 50 g almond meal or peanuts or other nuts you prefer
• 100 g icing sugar
• 100 g margarine
• a dash of salt
• 50 ml hot boiling water

• Dissolve cappuccino granules in water, cool to room temp.

• Beat margarine until creamy, beat in cappuccino to combined well.

• Mix all ingredients and knead, wrap with aluminum foil and chill for at 40-60 minutes

• Shape dough into a log and slice into portions. Roll each portion into ropes, and cut these ropes into smaller ropes. Bend these small ropes into crescent shape

• Preheat oven to 350 F and bake cookies for 8-10 minutes, cool on rack

Chocolate Glaze

• 100 g each dark chocolate, semi sweet chocolate and white chocolate

• 1-2 tsp mocha coffee paste

• 100 g margarine, divide into 3 bowls

• Melt dark chocolate with margarine, dip cookies and sprinkle with anything you like

• Melt white chocolate with margarine paste, dip cookies and sprinkle as well

• Melt semi sweet chocolate with margarine, dip and sprinkle too

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