Turkey smiles


imagesThis past week has been a good week. A really good week! As many of you know, it was Thanksgiving-weekend, and Old Mamasan will not let a turkey-opportunity pass her by! We don’t have Thanksgiving off, and we don’t celebrate it here in Scandinavia, therefore it makes more sence to cook the bird on Saturday. I have made it my own tradition to invite family or friends for Thanksgiving dinner on the saturday after the actual American Thanksgiving, and I hope this tradition will not fade. So we invited my sister and her hubby from Sweden, and some friends here in Copenhagen to Gobble til you wobble-day. We had a grand time with great laughs  and some pretty grand food and we all ate til we were about to pass out!

turkey-cartoonI’m not sure when the turkey became a common food for New Years in Norway, but I do know we have bred turkeys here for a couple hundred years. For X-mas I will hang onto some traditional dishes from western Norway, but I’ll cook a big bird for my version of Thanksgiving and for New Years.

I would like to share with you my recipes for some of the sides that I use with the Turkey (and they can of course also be used with other festive foods than Turkey!), and hope you find inspiration to perhaps try something new. My family and I think all these sides are super good! My recipes will come as individual posts over the next couple days, so please check back later if you’re in the mood for some good eatin’!


I am joining the #WeeklySmile bunch, as I wholeheartedly agree with the host, Trent, that we need some positive posts in between all the serious stuff in the news and on the web. Give someone a smile today, and see what happens!

Care to join us at the #WeeklySmile ? Then go to Trent’s World  and join the LINK UP!

Older entries in the #WeeklySmile:

Halloween-smiles

Spanish Smiles

Bliss

Advertisements

Parser-chicken with apricot


(Norsk oppskrift finner du her: Parser-kylling med aprikos)

In this delicious and aromatic parser dish from Mumbai we use dried apricots, jaggery (Indian brown sugar) and vinegar, which gives a sweet and sour taste. Deep fried potato strips provide a crisp contrast to an already interesting recipe.

15192655_10154406597241622_87314745865140032_n

Parser-chicken with apricot, 4 servings:

  • 1 chicken, divided (or 4 chicken breasts, cut in half)
  • 3 tablespoons oil
  • 2 onions, cut into thin rings
  • 2 garlic cloves, minced
  • 4 cm ginger, minced
  • 3 dried chilies
  • 1.5 teaspoon garam masala (spice mix)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 250 ml water
  • 2 tablespoons white vinegar
  • 1.5 teaspoon jaggery or brown sugar
  • 12 dried apricots

Potato Strips

  • 1 large potato, grated
  • 1 teaspoon salt
  • Oil for deep frying

If you use a whole chicken, cut it into eight pieces by cutting off the thighs and split in the joint. Cut the breasts and cut them in half (leave the wings on the breasts, just cut off the outer part of the wings)

Heat the oil in a thick-bottomed saucepan over medium heat. Cook the onions until soft and golden. Stir in garlic, ginger, chili and garam masala. Then add the chicken. Stir well, and brown the chicken for about 5 minutes while you take care not to burn the onions. Add tomato paste, salt and 250 ml of water. Give it a boil, then cover with a lid and let simmer for 20 minutes. Add the vinegar, sugar and apricots and simmer for another 15 minutes under the lid.

Potato Strips:

Mix potato strips, salt and 1.5 l water in a large bowl. Take the potatoes out of the water in a small portion at a time. Squeeze the water out of the potatoes and dry them with a kitchen towel. Fill a thick-bottomed saucepan one third full of oil and heat to 160 degrees C. Fry a small portion of potato strips at a time, and let them drain on a paper towel.

Garnish the Parser-chicken with the potato strips, and serve with Naan bread, Pineapple Chutney and Carrot-Pachadi.

Enjoy!

15095696_10154406597281622_8659970490554806623_n

Sated

Parser-kylling med aprikos


(For English Recipe, follow the link:  Parser-chicken with apricot)

I denne deilige parser-retten fra Mumbai brukes tørkede aprikoser, jaggery (indisk brunt sukker) og eddik slik at man får en sursøt smak. Frityrstekte potetstrimler gir en sprø kontrast til en allerede interessant oppskrift.

15192655_10154406597241622_87314745865140032_n

Parser-kylling med aprikos, 4 porsjoner:

  • 1 kylling, delt (evt 4 kyllingbryst, delt i to)
  • 3 ss olje
  • 2 løk, i ringer
  • 2 hvitløkfedd, finhakket
  • 4 cm ingefær, finhakket
  • 3 tørkede chili
  • 1,5 ts garam masala (krydderblanding)
  • 2 ss tomatpure
  • 1 ts salt
  • 2,5 dl vann
  • 2 ss klar eddik
  • 1,5 ts jaggery eller brunt sukker
  • 12 tørkede aprikoser

 

Potetstrimler

  • 1 stor potet, revet
  • 1 ts salt
  • Olje, til frityrsteking

 

Dersom du bruker en hel kylling, må du dele den i åtte deler ved å skjære ut lårene og dele dem i leddet. Skjær ut brystene og del dem i to (la vingene sitte igjen, men skjær bort den ytterste delen)

Varm oljen i en tykkbunnet kjele på middels varme. Stek løken til den er myk og gyllen. Rør inn hvitløk, ingefær, chili og garam masala. Tilsett så kyllingen. Rør godt, og brun kyllingen i ca. 5 minutter, samtidig som du passer på at du ikke brenner løken. Tilsett tomatpureen, salt og 2,5 dl vann. Kok opp, sett så ned varmen. Sett på lokk og la det småkoke i 20 minutter. Tilsett eddik, sukker og aprikoser og la det småkoke i ytterligere 15 minutter under lokk.

Potetstrimler:

Bland potetstrimlene, salt og 1,5 l vann i en stor bolle. Ta potetene opp av vannet i en liten porsjon om gangen. Klem vannet ut av potetene og tørk dem med et kjøkkenhåndkle. Fyll en tykkbunnet kjele en tredjedels full av olje og varm opp til 160 grader C (eller til en brødterning blir brun på 30 sekunder). Stek en liten del av potetstrimlene av gangen, og la dem renne av på et husholdningspapir. Server kyllingen pyntet med potetstrimler.

Server gjerne med Nan-brød, Ananas-Chutney og Gulrot-Pachadi.

15095696_10154406597281622_8659970490554806623_n

Carrot Pachadi


(Den norske oppskriften finner du her: Gulrot-Pachadi)

Pachadi is the South Indian word for yogurt-based side dishes, and thus it goes well with biryani, curries and other spicy dishes as yogurt softens the sting from spices.

15094867_10154406597176622_8040995821298246736_n

Carrot Pachadi

  • 1 tablespoon oil
  • 1 tsp black mustard seeds
  • 2-3 dried chilies
  • 3-4 curry leaves
  • 300 ml thick yoghurt
  • 4 carrots, grated
  • 1 bunch cilantro, chopped

Heat the oil in a small saucepan over medium heat, add the mustard seeds and chili. Replace the lid until the seeds begin to pop. Remove the pan from heat and stir in curry leaves.

Whisk the yoghurt to make sure it has no lumps, and mix in the grated carrots and coriander. Take the chili out of the spiced oil, and mix into the carrot-mix. Season with salt.

Gulrot-Pachadi


(For English recipe, follow the link: Carrot Pachadi )

Pachadi er det sør-indiske ordet for yoghurtbaserte tilbehør, og dermed sier det seg vel selv at denne retten passer utmerket til biryani, curries og andre sterke retter, da yoghurten demper det sterkt krydrete.

15094867_10154406597176622_8040995821298246736_n-001

Gulrot- Pachadi

  • 1 ss olje
  • 1 ts svarte sennepsfrø
  • 2-3 tørkede chili
  • 3-4 karriblader
  • 3 dl tykk yoghurt naturell
  • 4 gulrøtter, finrevet
  • 1 bunt koriander, finhakket

Varm oljen i en liten kjele på middels varme, tilsett sennepsfrø og chili. Sett på lokk til frøene begynner å sprette. Ta kjelen av varmen og rør inn karriblader.

Visp yoghurten godt så den ikke har noen klumper. Og bland inn de revne gulerøttene og korianderen. Tilsett oljen med krydderblandingen (ta ut chilien), smak til med salt.

Homemade Naan breads


(Norsk oppskrift: Oppskrift: Nan-brød (Indisk))

After the first time you make your own Naan, there simply is no going back to the excruciatingly boring store-bought stuff! This recipe gives you 10 breads, so you might want to freeze half of them for another day. It is super to serve with Indian food, curries and basically all spicy foods. YUM!

Homemade Naan breads

  • 500 grams Maida or plain flour
  • 250 ml milk
  • 2 teaspoons dry yeast or 15 g fresh yeast
  • 2 teaspoons kalonji (black caraway or nigella seeds) (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons oil
  • 200 ml thick yoghurt

Sift the flour with dry yeast, baking powder and salt in a bowl. Mix eggs, oil and yogurt and pour it into the flour together with your warm milk. Mix until a soft dough. Put the dough on a table with flour and knead for 5 minutes. Raise to double in size.

Preheat oven to 200 degrees C. Place a bowl of water on the bottom shelf.

Press dough down and knead it lightly and cut into 10 equal pieces. Use your hands and shape them into tear-shapes/Naan-shapes. (The shape is not all that important, they still taste fantastic!)

Put the Naans on a baking tin, either a well-oiled one – or lined with parchment paper. Bake on top-shelf for 7 minutes, turn them over and bake for an additional 5 minutes.

If you want to, you can brush the Naans with melted butter before serving, and they are best served hot/warm.

Pineapple Chutney


(Norsk versjon: Oppskrift: Ananas-chutney (Indisk)1-10385600_10152956734006622_1185347439683660195_n-001

Now, this chutney may well burn your face off, so you’d be well advised to take it easy with the chilies to begin with and add more if it is too bland for you.

Superb as a side to Indian food and Naan bread.

Pineapple Chutney

  • 2 small or 1 large pineapple (a little on the green side)
  • 1 tsp salt
  • 1 red onion, thin half rings
  • 4 red chilies, seeded and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons ginger juice (grate ginger and press out the juice)
  • 30 gram icing sugar, or to taste if needed
  • 1,3 dl lime juice, or to taste

Peel the pineapple and cut pulp into lengthwise and discard the hard core. sprinkle the pulp with salt and leave it in a colander to drain. Rinse the pineapple and cut into small cubes, then drain on kitchen paper.

Combine all ingredients in a bowl and balance the taste by using icing sugar, lime juice, pepper and salt. Refrigerate before serving.

 

Me gusta Valencia, taking in the city


As mentioned in several posts already, Valencia is definately worth your while to visit. If you are not into visitig museums and churches, then at least take a walk through the old parts of Valencia and sit down at one of the many outdoors cafees at a square and enjoy your cafe con leche or vino tinto and relax. It is an exquisite, magical city, as these last pictures will reveal.

Make sure you check out my previous posts from Valencia as well:

Me Gusta Valencia, Mercado Central

Me Gusta Valencia – The Silk Exchange

Flamenco is not just a bird!

Me Gusta Valencia, Town Hall Square

Me gusta Valencia, the Cathedral

Me gusta Valencia, The Oceanographic and the Prince Felipe Museum of Science

Me gusta Valencia, The Oceanographic and the Prince Felipe Museum of Science


When in Valencia you’d be well advised to spend a day at the Oceanographic and travel around the planet’s main seas and oceans. It is quite big, so a full day will be needed at this magic place. There are several places to eat in the park, but none offer great culinary experiences.

The Prince Felipe Museum of Science is also very much so worth a visit – especially with kids! Maybe not the youngest kids, but let’s say from 6-7 years and up to the teens. It is an interactive and elicit place. It’s great fun.

If none of the above-mentioned activities interest you, you should still go there just to see the cool architecture:

Graceful

Me gusta Valencia, the Cathedral


When in Valencia, I will recommend a visit to the Valencia Cathedral, bearing this impressive name in Spanish: Iglesia Catedral-Basílica Metropolitana de la Asunción de Nuestra Señora de Valencia (English: The Metropolitan Cathedral–Basilica of the Assumption of Our Lady of Valencia). If you relish historical works of art, this is your spot!

The cathedral is a Roman Catholic parish church, consecrated in 1238. It was built over the site of the former Visigothic cathedral, which under the Moors had been turned into a mosque. The predominant style is Valencian Gothic. The cathedral contains numerous 15th century paintings, and the Santo Càliz de Valencia (English: Holy Chalice of the Cathedral of Valencia). This chalice is recognized by the Vatican as a historic relic, although not as the actual chalice used at the last supper.

Graceful