Cardamon Chicken

Ingredients:
Olive oil
1 tsp ground cardamon
Chicken thighs or breasts
Salt
1 tsp chili powder
1 tsp turmeric
2 tsp. tomato paste
2/3 cup yogurt

Instructions:
Heat the pan, add the oil and heat, then fry the cardamon.
Add the chicken and salt, saute under sealed.
Add the chili powder, turmeric, and tomato paste.  Stir well.
Add the yogurt and 1/2 cup water.   Turn down the heat and simmer until the chicken is tender.
Serve with a sprinkle of cardamon on top.

Lemon Coriander Chicken

This is a delicious Indian recipe.  It's important to use whole coriander and cumin seeds.

I use chicken thighs with bone and skin in most chicken recipes.   It's the juiciest and most flavourful.   Cut thighs in three pieces at least.

When browning chicken, only put in a few pieces at a time.  Don't turn the chicken until it loosens from the pan by itself.

Ingredients:
Chicken pieces
Olive oil
Cracked coriander seeds

Cumin seeds
1 yellow onion, sliced
2 cloves garlic
1 lemon, juice and zest
1 tsp.ground ginger
1 tsp. ground coriander
1 tsp. paprika
freshly ground pepper

Instructions:
Heat the oil in a large saute pan and brown the coriander and cumin seeds.
Brown the onion and garlic and remove.
Add oil and brown the chicken. 
Add juice of one lemon and lemon zest, ground coriander, ground ginger, paprika, and pepper. cream, yogurt, and chopped tomato.   Turn down the heat and simmer until chicken is tender.

Thai Chicken Stir Fry

Stir frying was invented to save fuel, but it's also healthy and saves time.  Here is the basic stir fry recipe that everyone should know how to make.   It's delicious and a great way to add more broccoli to your diet.  It's easy enough to make for one and fancy enough for company.

You do need to move fast once you start cooking, so as not to overcook the vegetables.  If you are not organized or deft, you should prepare all the ingredients in advance, including opening the can of coconut milk, setting the table and getting out serving dish, the sauce ingredients, a small bowl and a medium bowl.   The broccoli should be bright green when you serve the dish so speed is critical.

The coconut milk is optional, but authentic and delicious.   I tend to leave it out because of the calories and my aversion to cans.  

The easiest way to cut up broccoli is to cut slices off the stalks until the florets separate into the size you want.   The stalks are edible and delicious.   Most people peel them and add them to the pan. 

Metal or wooden tongs are very handy for making this dish.   Also, don't wear good clothes, and wear an apron, as the oil spatters.  

You don't need a wok, just use a large saute pan, and don't use a lid.

For hearty eaters, cook and serve rice with this dish.

Ingredients:
4 Tbsp. oil (e.g. olive)
1 medium yellow onion, coarsely chopped
4 garlic cloves, grated or chopped
2 chicken breasts or 4 thighs (raw or leftover cooked chicken), cut into strips
1 red pepper, chopped into 1-inch pieces (orange or yellow are good too)
2 heads broccoli, cut into florets
1/2 cup cilantro or Italian parsley
Sauce (see below)
1 small can of coconut milk
Sauce:
2 Tbsp. soy sauce
2 t. brown sugar
1-1/2 t. grated ginger
1/2 t. hot chili paste or red pepper flakes

Instructions:
Cut up the chicken into thin strips and put the rice on to cook.
Heat a large saute pan on medium heat.   When the edge of the pan is too hot to hold your finger on it, add 2 Tbsp. oil. 
Meanwhile, chop the onion coarsely and the garlic finely.  Add to the hot oil and fry 3 minutes.
Add the chicken pieces and saute for 3 minutes and remove to a bowl.
Meanwhile, cut the broccoli into florets and the red pepper into 1-inch pieces. 
Add another 2 Tbsp. oil to the pan and fry the pepper and broccoli for 2 minutes.
Meanwhile, mix the sauce ingredients in a small bowl and chop the cilantro/parsley.
Return the chicken to the pan, add the sauce, and the cilantro/parsley. 
Fry for another 30 seconds.
Add the coconut milk, heat it through, remove the pan from the heat, and serve either directly to plates or in a serving dish. 

Grilled Chicken and Vegetable Salad

Summer calls for lots of easy recipes using leftover barbecued or roasted chicken.  Here's a simple but delicious one I make often.

Ingredients:
Grilled or roasted chicken
Roasted corn
Roasted red, yellow, or orange peppers
Fresh tomatoes
Yellow or red onion
Fresh Italian parsley
Fresh basil
Balsamic vinegar
Extra virgin olive oil
Sea salt
Freshly ground pepper
Greens (optional)

Instructions:
Roast sliced peppers in a 450 degree F. oven for 20 minutes.
Shuck the corn, coat with oil, salt and pepper and roast in a 450 degree F. oven for 5 minutes, and then finish in the micro-wave for 1 minute. Holding the cobs upright using a tea towel to protect your hand, slice down 4 sides of each cob to cut off the kernels.
Meanwhile whisk the balsamic and oil in the bottom of a large bowl.
Chop the parsley and basil and add to the bowl. 
Chop the onion and tomatoes and add to the bowl.
Cut the cooked chicken into bite sized pieces and add to the bowl.
Cool and cut up the roasted peppers into bite size pieces and add to the bowl.
Add the corn, toss, season, and serve in a bowl or over a plate of greens.

BC Spot Prawns Roasted with Tarragon

One of the best things about living on the coast are the BC spot prawns available in spring.  You can get them live at T&T in Chinatown and in Steveston docks and other places selling fish and seafood.   I bought some frozen in ice at Westham Island Herb Farm last week and had a feast.

You have to be extra careful not to overcook BC spot prawns because they are very very tender and delicate.   These are not tiger prawns from Costco.  

I leave the shells on the prawns to save time and to preserve the flavour and juices while cooking.   The shells contain a lot of flavour themselves so it's good to leave them on in the cooking process.

Ingredients:
1-2 pounds prawns, with shells.
sea salt
freshly ground black pepper
Knob of fresh ginger
2-3 cloves of fresh garlic
Extra virgin olive oil
Fresh tarragon.

Instructions:
Heat the broiler (i.e. put the oven on broil) and put the rack about 5 inches from the element.
Line a baking sheet with foil.
Put the prawns on the baking sheet.
Sprinkle liberally with olive oil.
Grate a knob of ginger and a couple of garlic cloves onto the prawns.
Season lightly with salt and pepper.
Toss the prawns, oil, garlic, ginger with your hands and then spread the prawns out in a single layer.
Put the baking sheet with prawns into the oven for a few minutes until the prawns turn pink on both sides.  
Meanwhile, wash and chop a handful of fresh tarragon.
Remove prawns to a serving dish, add the tarragon, toss, and serve.

Grilled Fish

In Canada, we all need to cook fish more often, especially oily wild fish, like sockeye, cohoe, or spring salmon.  I often stop for a fresh filet or steak at Stongs, Choices, or Seven Seas.   Broiled fish, a green salad, some vegetables.   Cut up fruit for dessert.  

The texture of salmon changes when you freeze it, so fresh is best.   I find steelhead trout freezes well without losing texture. 

This is the basic grilled fish recipe.   You can add other flavorings that appeal to you.

Ingredients:
1 or more salmon or other fish filets or steaks, with skin.
Olive oil
Sea salt
Freshly ground pepper
Lemon

Instructions:
Preheat the broiler.  Place the rack 5 inches from the element.
Line a baking sheet or pie plate with foil.  Sprinkle with olive oil.
Add the fish pieces to the pan.   Sprinkle with olive oil.
Season with salt and pepper and a squeeze of lemon.
Broil 3 to 4 minutes each side.  
Test the fish at the thickest part using a fork to pull apart the flakes - the fish should just flake apart but be juicy and moist, not dry, and should be slightly underdone (darker pink or more transluscent) in the middle.  The fish will cook the rest of the way after it is removed from the oven.   After a little practice, you will be able to judge the time based on thickness of fish, temperature of fish (room temperature or frig temperature), appearance of the flesh. 

Variations:
1. Dredge the fish in egg, crumbs, and parmesan cheese.

Broccoli with Sesame Seeds, Garlic, and Ginger

This is the most healthy delicious way to prepare broccoli.   Before I invented this recipe, I was a once a week at the most broccoli eater, but this will change me for life.

The sesame oil should be from Asia, and very pungent.  Get a small bottle in an Asian store, store in the refrigerator,and use up fast.  Sesame oil has a high smoking point, so it won't burn your vegetables.

Ingredients:
Broccoli
Sesame oil
2-3 cloves fresh garlic
1 knob of fresh ginger
Sesame seeds, black or white

Instructions:
Rinse the broccoli, cut the stem off, and cut the head into florets.  You can also peel and slice the stems.
Put the florets into a bowl into the microwave uncovered and press Vegetable.   The broccoli should emerge partly cooked and still bright green.
Meanwhile, heat a frying pan on medium heat.   When hot, add 2-3 Tbsp of sesame oil and heat.
Chop 2-3 cloves of peeled garlic and a knob of peeled ginger and saute, stirring often.   Add the sesame seeds and sizzle a moment or so.
Add the cooked broccoli to the pan, and stir fry for a minute.  The broccoli should remain bright green. 
Put the broccoli mixture into a bowl, drizzle sesame oil on it, and serve.

Tuna Salad

This is a simple but scrumptious recipe for tuna salad.  It was inspired by the tuna salad sandwich at Bean Around the World, which was only okay and had about 12 ingredients -- too many to taste.
The proportions are up to you.   I like lots of ginger and oil.  

Ingredients:
1 can whole white tuna
1/2 cup pickled ginger
1 tsp. sesame seeds
Olive or sesame oil

Instructions:
Flake the tuna with a fork.
Shred the ginger into 1/2-inch pieces.
Mix tuna and ginger well.
Douse with oil and sprinkle with sesame seeds.
Serve with greens, or Broccoli with Sesame Seeds, Garlic, and Ginger

Optional additions: celery, edam cheese, mayonnaise, murin, rice vinegar, sesame oil, wasabi, fresh baby spinach

Sheila's Authentic Baslama Bread

This is another of Sheila's specialties, made on board the She-Cat in the marina at Finike.   It is a Turkish bread recipe and is especially handy method to use on boats as you make it in a frying pan.

I am not sure where we would get soft wheat flour here, but it would probably be the same as for making pasta.   The flour sold in the US is from soft wheat.   The flour they use for making bread is labelled "bread flour". 

Sheila used the blocks of yeast they have in Europe.   We'd have to use a package of dry yeast.

Ingredients:
2 cups milk
1 tsp. sugar
1 Tbsp. dry yeast
5 cups flour (soft wheat)

Instructions:
Mix milk, sugar, and yeast, and leave until the yeast bubbles (about 15 minutes).

Put the flour in a bowl, make a well, and add the liquid. and stir.

 Turn the dough out onto a floured board and knead, adding flour as required.













Cover the dough and leave until doubled in size.

Roll bits to fill frying pan about 1/4 thick.

Heat an oiled frying pan.

Cook 3-4 minutes, turn and cook 1 more minute.

When both sides are slightly brown, remove to plate.

Sheila's Lemon Curd

Put lemon juice and rind and sugar in bain marie and dissolve the sugar.


- Add the butter and melt that too

- Finally add the beaten eggs to the mixture taking care to stir continuously so that they don’t curdle (and don’t overheat)

- Cook gently stirring continuously for about ten minutes – test by putting a drop on a cold plate (hard to do that in a Mediterranean summer). If it stays on the plate when it is tilted it is done.

- Let the mixture cool only for a minute or two and then pour immediately into prepared jar. Don’t cover or put on lid until it is completely cold – just put a cloth or something over it.

Loris and I certainly had a gourmet holiday.   Here is Sheila's amazing Lemon Curd made on board the She-Cat.

Ingredients:
8 oz caster sugar (this translates to 1 cup sugar)
4 oz. unsalted butter
2-3 large lemons
3 large eggs

Instructions:
Sterilize a 1 pint jar and dry with clean cloth or paper towel and set aside.

Place a stainless steel bowl over a pot of simmering water.  

Prepare lemons -- wash the lemons.  Lemons should be warm. Squeeze with a reamer and strain juice.  Use a lemon zester to remove the rind.  Add sugar, the lemon juice and rind to the bowl and dissolve the sugar.

Melt butter in a small pot and add to the bowl.

Beat the eggs with a whisk in measuring cup. Add the beaten eggs to the mixture taking care to stir continuously so that they don’t curdle (and don’t overheat)

Do not let the mixture boil.   Cook gently stirring continuously for about ten minutes – test by putting a drop on a cold plate (hard to do that in a Mediterranean summer). If it stays on the plate when it is tilted it is done.

Let the mixture cool only for a minute or two and then pour immediately into prepared jar. Don’t cover or put on lid until it is completely cold – just put a cloth or something over it.  

Lobskause Hamburg Stil

This is another German recipe from the Hamburg area served by our host Ulla.  It was traditionally made on ship and boats, obviously because fresh ingredients were not required.  A search of the internet revealed many variations and attributions -- Norway, Liverpool, Lubeck.  

Ingredients:
Potatoes
1 onion, peeled, whole
8-10 juniper berries
8-10 allspice
3-4 bay leaves
vegetable broth
1 can corned beef
1 cup pickled cucumbers
1 cup pickled beets and liquid
S and P (if required)

Instructions:
Boil a pot of potatoes with the onion, spices, and vegetable broth until the potatoes are very soft.  Drain, saving some of the liquid, and remove the spices and onion.   Put the potatoes in a large bowl.
Chop the corned beef, pickles, and beets finely and add them to the potatoes.  Add some beet juice and potato water to thin.   Add enough beet juice to make the dish very dark red. 

Serve with fried eggs.

Duck Breasts with Cardamon Sauce

Loris and I were served this during our stay with German friends, Ulla and Ule, this spring.  It was incredible, by far the best duck recipe I have eaten.  
Last week we tried the recipe at home and it was sensational.  

Polderside duck breasts are fabulous.   You can get them at Famous Foods.   We used frozen duck breasts from Stongs.

The flavourings are a little touchy.   Add slowly and taste as you go.   Hold back on the Grand Marnier and salt but be generous with the cardamon.   You can probably skip the balsamic vinegar.

Ingredients:
2 duck breasts
Olive oil
6 tsp. Ground cardamon
4 Tbsp. Grand Marnier
1 Tbsp. grapeseed oil (highest burn point)
1 cup cream
2 Tbsp. mascarpone
2 tsp. balsamic vinegar
Scant tsp. sea salt
Freshly ground pepper

Instructions:
Marinade:
The day before, or at least 2 hours before, score the fat side of the duck breasts in a diamond shape using a sharp knife.
Marinate in a ziploc bag with olive oil, 3 tsp. ground cardamon, and 2 Tbsp. Grand Marnier.
Breasts:
Heat a frying pan on medium, and then add the grapeseed oil.  
Sear the fat side of each breast for 8 minutes, then turn and sear the meat side for 6 minutes.  Don't move the breast in the pan.  Turn the heat down a touch if the breasts start to burn.
Wrap tightly n aluminum foil to keep the juices in.  Wrap the package with a towel to keep warm and rest 15 minutes while you make the sauce.
Sauce:
Pour the fat out of the frying pan.
Heat the pan.
Add the cream and stirt to deglaze the pan.
Strain the sauce through a seive and return to the pan (I didn't bother).
Add mascarpone, 2 Tbsp. Grand Marnier, balsamic vinegar, and 3 tsp. ground cardamon. 
Stir and turn down the heat to simmer for a few minutes.
Taste and adjust the seasonings.
Season with salt and pepper to taste.
Slice the duck breasts and serve on a platter.
Serve the sauce on the side in a gravy boat.