Eurasian Roasted Chicken Food

EURASIAN BEEF SMORE

Steps:

• Marinade the beef with all the ingredients for about an hour.
• Then, heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick and cloves for 30 seconds.
• Add the onion, garlic and ginger and fry for a couple of minutes until softened but not brown.
• Add the beef, stir to mix and brown for a couple of minutes.
• Add the flour and stir thoroughly.
• Tip in the rest of the vegetables, apart from the potatoes. So carrot, celery, leek and tomatoes. Stir thoroughly to coat with meat juices. If you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes, step 8.
• Now add the stock, sundried tomato paste and black peppercorns. Stir and bring to boil.
• Cover and leave to simmer for about 1 and a half hours.
• Add the potatoes, bring to boil and cook until the potatoes are done, about 30 minutes, by which time, the beef will be done too. Remember, if you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes.
• Taste for seasoning and scatter coriander leaves all over and serve with rice, bread or mashed potato.

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
• Cut up the sausages to about 5cm (2") pieces.
• Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
• Cut up the fresh chillies into 3 pieces for easier grinding.
• Halve the garlic and ginger.
• Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
• Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
• Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
• Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Turn the heat off and gently stir in the 3rd tablespoon of vinegar.

EURASIAN ROASTED CHICKEN

Steps:

• Discard giblets and neck from chicken or save for broth.
• Rinse chicken under cold running water, drain, pat dry.
• Place breast side up in a shallow roasting pan.
• Blend remaining 6 ingredients, brush cavity and skin thoroughly with mixture.
• Roast in 375 degree oven 1 1/4 hours or until a meat thermometer inserted into the thickest part of the meat but not touching bone registers 180 degrees, brushing with marinade every 30 minutes.
• Remove and let stand 10 minutes before carving.

EURASIAN ROAST CHICKEN

Steps:

• combine all sauce ingredients in small bowl.
• Roast chicken at 450 degrees for 30 minutes, breast side up.
• Turn chicken to breast side down.
• Pour sauce over chicken and roast for additional 60 minutes at 350 degrees.
• Baste every 15 minutes or so.

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
• Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
• Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

HERB-ROASTED CHICKEN

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

ROASTED TUSCAN CHICKEN DINNER

Steps:

• Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.