Roast Chicken, Rice Pilaf, Desserts and Side Dish!

Eid Mubarak!

I like making a full meal table even there were only me and my husband, because we both like eating so much hahaha (read: fat face!)

On my table there is roast chicken, rice pilaf, pie, cookies, traditional hot sauce (served on its mortar), steamed green beans and fresh tomatoes

To make the steamed green beans

  • Enough fresh green/wax beans, wash and steam for 10 minutes. That is all 😀

To make the hot sauce (Sambal)

  • 5-7 red bird eye chilies
  • 1 whole tomato, large
  • 4-5 shallots
  • 1/4 tsp hard shrimp paste
  • sugar and salt to taste

Grind them into hot sauce using mortar and pestle or if you are practical, use blender or food processor!

Apricot Pilaf

3 cups long grain jasmin rice

2 jasmine tea bags

2 tsps ginger powder

1/2 cup diced dried apricot

1/4 cup finely chopped toasted almonds

1/4 cup roughly chopped pistachiowater as needed

Method:


Bring 2 1/4 cups of water to a boil, add in tea bags, diced apricots and ginger powder, remove from heat, cover and let steep for 10 minutes. Discard tea bags. Wash and rinse rice, place in the rice cooker, add in the tea mixture, stir well. Add in more water as needed to cook a proper rice. Cook til done. Just before serving, stir in chopped almonds and pistachio.

Orange Glazed Roast Chicken ingredients

1 whole chicken  (5 lbs)

1 medium size orange, grate peel (set aside), quartered

1 stalk of fresh sage, chop the leaves

only enough butter (6 tbsps at least)

a dash of salt

ground black pepper as needed

2 heaping tbsps orange marmalade

Method:
Heat oven 375 F. Place oranges in cavity. Combine grated orange peel with chopped sage leaves, butter (kind of softened), salt and pepper. Rub mixture under chicken skin all over; reserved some for the outer skin. Place chicken into roasting pan, tie legs with twine. Rub remaining butter mixture  all over outer skin. Roast chicken for 2 hours; 15 minutes before 2 hours, take out chicken, brush with marmalade all over. If you have rack set for the roasting pan, it would be a great use instead placing the chicken right into the roasting pan because once chicken is done, it would most likely stick to the pan. Occasionally, brush chicken with melted fat inside the pan for greater flavor.

Peach Pie (Barackos lepeny) – I posted this on a separate blog with step by step pictures!

Crust

300 g AP flour

150 g unsalted butter

3 tbsp heavy cream/whipping cream

2 egg yolks

a pinch or two of salt

70 g icing sugar

grated peel of 1/2 lemon

Filling

Fresh peaches slices.

Crumbs Topping

60 g whole wheat flour

50 g icing sugar

50 g butter

Method:
Mix butter and flour until coarse, pour in heavy cream, egg yolks, salt, icing sugar and grated lemon peel. Mix well and let rest for 30 minutes. Meanwhile mix the crumb toppings, chill for 30 minutes. Roll the crust flat, then place onto a pie plate. Add peaches, then top peaches with crumb toppings.Preheat oven to 350 F and bake pie for 20 minutes, then reduce oven heat to 300 F. Bake for another 15 minutes . Best served warm!

To make Cappuccino Cookies (Kifli – I posted this on a separate blog with step by step pictures!)

  • 4 tbsp cappuccino granules
  • 300 g flour
  • 50 g almond meal or peanuts or other nuts you prefer
  • 100 g icing sugar
  • 100 g margarine
  • a dash of salt
  • 50 ml hot boiling water
  • Dissolve cappuccino granules in water, cool to room temp.
  • Beat margarine until creamy, beat in cappuccino to combined well.
  • Mix all ingredients and knead, wrap with aluminum foil and chill for at 40-60 minutes
  • Shape dough into a log and slice into portions. Roll each portion into ropes, and cut these ropes into smaller ropes. Bend these small ropes into crescent shape
  • Preheat oven to 350 F and bake cookies for 8-10 minutes, cool on rack

Chocolate Glaze

  • 100 g each dark chocolate, semi sweet chocolate and white chocolate
  • 1-2 tsp mocha coffee paste
  • 100 g margarine, divide into 3 bowls
  • Melt dark chocolate with margarine, dip cookies and sprinkle with anything you like
  • Melt white chocolate with margarine paste, dip cookies and sprinkle as well
  • Melt semi sweet chocolate with margarine, dip and sprinkle too

Roast Chicken, Rice Pilaf, Desserts and Side Dish

Ingredients

Sambal (Hot Sauce)

  • 5-7 red bird eye chilies
  • 1 whole tomato large
  • 4-5 shallots
  • 1/4 tsp hard shrimp paste
  • sugar and salt to taste

Pilaf

  • 3 cups long grain jasmin rice
  • 2 jasmine tea bags
  • 2 tsps ginger powder
  • 1/2 cup diced dried apricot
  • 1/4 cup finely chopped toasted almonds
  • 1/4 cup roughly chopped pistachio
  • water as needed

Roast Chicken

  • 1 whole chicken 5 lbs
  • 1 medium size orange grate peel (set aside), quartered
  • 1 stalk of fresh sage chop the leaves only
  • enough butter 6 tbsps at least
  • a dash of salt
  • ground black pepper as needed
  • 2 heaping tbsps orange marmalade

Pie Crust

  • 300 g AP flour
  • 150 g unsalted butter
  • 3 tbsp heavy cream/whipping cream
  • 2 egg yolks
  • a pinch or two of salt
  • 70 g icing sugar
  • grated peel of 1/2 lemon

Filling

  • Fresh peaches slices

Pie Topping

  • 60 g whole wheat flour
  • 50 g icing sugar
  • 50 g butter

Cookies

  • 4 tbsp cappuccino granules
  • 300 g flour
  • 50 g almond meal or peanuts or other nuts you prefer
  • 100 g icing sugar
  • 100 g margarine
  • a dash of salt
  • 50 ml hot boiling water

Glaze

  • 100 g each dark chocolate semi sweet chocolate and white chocolate
  • 1-2 tsp mocha coffee paste
  • 100 g margarine divide into 3 bowls

Instructions

Steamed Green Beans

  • Enough fresh green/wax beans, wash and steam for 10 minutes. That is all 😀

Sambal

  • Grind them into hot sauce using mortar and pestle or if you are practical, use blender or food processor!

Rice

  • Bring 2 1/4 cups of water to a boil, add in tea bags, diced apricots and ginger powder, remove from heat, cover and let steep for 10 minutes. Discard tea bags.
  • Wash and rinse rice, place in the rice cooker, add in the tea mixture, stir well. Add in more water as needed to cook a proper rice. Cook til done.
  • Just before serving, stir in chopped almonds and pistachio.

Chicken

  • Heat oven 375 F.
  • Place oranges in cavity.
  • Combine grated orange peel with chopped sage leaves, butter (kind of softened), salt and pepper. Rub mixture under chicken skin all over; reserved some for the outer skin.
  • Place chicken into roasting pan, tie legs with twine. Rub remaining butter mixture all over outer skin.
  • Roast chicken for 2 hours; 15 minutes before 2 hours, take out chicken, brush with marmalade all over.
  • If you have rack set for the roasting pan, it would be a great use instead placing the chicken right into the roasting pan because once chicken is done, it would most likely stick to the pan.
  • Occasionally, brush chicken with melted fat inside the pan for greater flavor.

Pie

  • Mix butter and flour until coarse, pour in heavy cream, egg yolks, salt, icing sugar and grated lemon peel. Mix well and let rest for 30 minutes. Meanwhile mix the crumb toppings, chill for 30 minutes. Roll the crust flat, then place onto a pie plate. Add peaches, then top peaches with crumb toppings.
  • Preheat oven to 350 F and bake pie for 20 minutes, then reduce oven heat to 300 F. Bake for another 15 minutes .
  • Best served warm!

Cookies

  • Dissolve cappuccino granules in water, cool to room temp.
  • Beat margarine until creamy, beat in cappuccino to combined well.
  • Mix all ingredients and knead, wrap with aluminum foil and chill for at 40-60 minutes
  • Shape dough into a log and slice into portions. Roll each portion into ropes, and cut these ropes into smaller ropes. Bend these small ropes into crescent shape
  • Preheat oven to 350 F and bake cookies for 8-10 minutes, cool on rack

Glaze

  • Melt dark chocolate with margarine, dip cookies and sprinkle with anything you like
  • Melt white chocolate with margarine paste, dip cookies and sprinkle as well
  • Melt semi sweet chocolate with margarine, dip and sprinkle too
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