World-Bites (20) / Kotlety Pojarskie
A specialty of Moscow, Kotlety Pojarskie (cutlets of ground chicken) is a dish that should seduce your guest, the most difficult. Cooking is a game but also a culture that is transmitted progressively. A landlord served it unexpectedly to the Tsar Nicolas I to move to St. Petersburg, and the dish remains a delighted glory in Russia since then.
Ingredients
3 thick slices bread, crusts removed
4 tablespoon milk
1 lb. ground chicken
1/3 cup butter, softened
½ teaspoon salt
1/3 spoon freshly ground black pepper
¼ teaspoon ground nutmeg 4 tablespoons flour
1 egg, beaten
1 ½ cup dry bread crumbs
Oil for cooking
Soak the bread slices in the milk, then squeeze as dry as possible. Blend together the chicken, butter and bread.
Add the salt, pepper and nutmeg and mix well. With lightly floured hands divide the mixture into 6 portions and form into cutlet shapes.
Dust lightly with flour, dip into the egg and then coat well with the bread crumbs.
Place on a plate or tray, cover and chill for 30 minutes.
Heat sufficient oil to generously cover the base of a large skillet and cook the cutlets for about 5 minutes each side, or until golden brown.
Serve piping hot.
Thursday, November 19, 2009
Thursday, November 5, 2009
Arni Souvlaki (Greece)
World-Bites (19) / Arni Souvlaki
Arni Souvlaki (skewered lamb) is one of the most popular Greek snacks worldwide. Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Arni Souvlaki is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization.
Ingredients
1 large leg of lamb
½ cup of olive oil
¼ cup lemon juice
4 garlic cloves
3 bay leaves, broken into pieces
Salt and pepper to taste
2 lemons cut into eighths
2 tablespoons parsley
Method
Cut all the meat from the bone and remove any fat. Cut the meat into 1-1/2 in cubes.
Combine all the remaining ingredients except the lemon and parsley in a large bowl.
Add the meat and stir well so that it is coated with the marinade.
Allow marinating in the refrigerator for about 24 hours, stirring occasionally.
Thread the meat onto skewers.
Cook under a hot broiler (griller) or on a barbecue, turning frequently until cooked, about 15 minutes.
Serve with the lemon wedges and a sprinkle of chopped parsley.
Arni Souvlaki (skewered lamb) is one of the most popular Greek snacks worldwide. Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Arni Souvlaki is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization.
Ingredients
1 large leg of lamb
½ cup of olive oil
¼ cup lemon juice
4 garlic cloves
3 bay leaves, broken into pieces
Salt and pepper to taste
2 lemons cut into eighths
2 tablespoons parsley
Method
Cut all the meat from the bone and remove any fat. Cut the meat into 1-1/2 in cubes.
Combine all the remaining ingredients except the lemon and parsley in a large bowl.
Add the meat and stir well so that it is coated with the marinade.
Allow marinating in the refrigerator for about 24 hours, stirring occasionally.
Thread the meat onto skewers.
Cook under a hot broiler (griller) or on a barbecue, turning frequently until cooked, about 15 minutes.
Serve with the lemon wedges and a sprinkle of chopped parsley.
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