Bloggers' Meeting was the third stage of the Food Design project.
MENU
- Cottage Cheese with Radish serving with Turkish Style Cucumber Pickles
- Chicken “Pierogi” with Classical Ottoman Festive Spices and Sautéed Chicken Fat
- Pickled Seabass serving with Carrot-Chickpea Bread
- Beef Tartar with Turkish Champagne serving with Pickled Mushrooms
- Roast Beef Sandwich with Cyprus Bread with Beetroot-Apple Chutney
And here are two recipes from Hakim's menu
Chicken “Pierogi” with Classical Ottoman Festive Spices and Sautéed Chicken Fat
For the filling:
3 Whole Chicken
200gr Chicken Liver and Hearts
1 Teaspoon Cinnamon
1 Teaspoon Blackpepper
1 Teaspoon Allspice
1 Teaspoon Cumin
1 Teaspoon Tumeric
100gr Pinenuts
100gr Currants
For the pierogi dough:
2 kg Flour
1 lt Milk
3 Eggs
1 Tablespoon Salt
2 Tablespoon Olive Oil
4 Tablespoon Olive Oil
Oil for Frying
Salt and Pepper
-Debone the chicken in to parts and remove the skins, put it in a container, do not discard.
-Take the carcass and chicken bones in a stock pot and fill it full with water. Boil it and simmer it for an hour.
-Sift the flour and salt in and add in the eggs, milk and oil, mix it and form it into dough. If it need more moisture add in more water, if it needs more dryness add in more flour. When the dough is ready, rest it in the fridge at least an hour.
-Debone the chicken things and cut the roughly, cut the chicken breast roughly also.
-Put a pan in the stove and warm it. When its warm put in olive oil and sautée pine nuts,brown it then add in the chicken thighs. After 5 minutes add in the chicken breast and continue to cook.
-After 5 minutes, add in couple of ladles of chicken stock and the currants.Mix it and continue to cook for 30minutes. Add in more ladles of chicken stock when its needed.
-When the chicken is cooked, take it off from the stove and let it cool down. When its cooled down a bit put the mixture in to a meat grinder and have a corse mixture.
-When the dough is rested take it out from the fridge and cut into 6 and turn the dough in to 3cm circles. Put a teaspoon of mixture into the doughs and seal them.
-Cut the chicken skins and fat into little pieces and in a pan with medium heat, cook them with a little amount of olive oil until it crisps. Then take it out to a plate with a kitchen towel.
-Put a deep frying pan in to the stove and put in enough oil for frying. Warm it to medium heat and when the oil is ready, deep fry them to a crispy texture. When its ready take it out from the fryer and drain its oil with a kitchen towel.
-Serve the pierogis with chicken fat.
Pickled Seabass with Carrot-Chickpea Bread
10 Fillets of Seabass, Deboned
2 Tablespoon Votka
100gr Salt
100gr Sugar
1 Tablespoon Fennel Seeds
1 Tablespoon Cloves
2 Sticks of Cinnamon
1 Tablespoon Whole Allspice
For Carrot-Chickpea Bread
1 kg Carrot
1 kg Chickpea Flour
1 Teaspoon Ground Cinnamon
1 Tablespoon Salt
3 Tablespoon Olive Oil
500ml Water
-Cut the sea bass filets in to 5cm pieces. Dry them with kitchen towels.
-Mix in the spices and vodka. Put in the fish pieces mix them all together and put them in a tray or a container. Marinate over night in fridge.
-Take out the fish pieces next day out off the marinade and rinse them on cold water, then dry them with kitchen towel.
-Grate the carrot and mix it in with chickpea flour, olive oil and water. Pour the mixture into a deep oven tray and bake it in to oven at 180C for 30minutes. When its cooked take it out from the oven, let it cool and slice it to taste.
Edited by E.M. 14/07/2014