spicy harissa grilled chicken skewers

Harissa is a spicy pepper based sauce common in Tunisa and North African cuisine. This recipe is based on one I found in the Ottolenghi cookbook and goes brilliantly with most meats but works particularly well with these chicken skewers. This is very, very easy to make and makes an excellent dinner any day of the week.

Ingredients Serves 4

800g diced chicken breast
1 tbsp greek yogurt


Harissa:
2 fresh red chillies roughly chopped
2 dried red chillies roughly chopped
2 small or  1 large grilled red pepper (I used shop bought jarred ones but you could do this yourself)
1 small red onion, chopped
1/4 tsp whole cumin
1/4 tsp whole coriander
1/4 tsp caraway seed
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, roughly chopped

Put the cumin, coriander and caraway in a dry frying pan and gently toast for a couple of minutes over a low heat. They'll be ready when the scent is released. Place in pestle and mortar and grind to a fine powder.

Next, heat the oil in the same pan you used for the spices. Add the onion, chillies and garlic and cook over a medium heat for around 10 minutes or until they have coloured round the edges and cooked through.

Place all the ingredients in a food processor with the lemon juice (or pestle and mortar if you've got the time and energy) and blitz together until you've got a smooth paste. Transfer to a bowl now if you are just making the harissa but if you're making the chicken skewers mix in the yogurt. 

In a large plastic container mix together the chicken pieces and harissa paste until it is all thoroughly coated. Cover and set aside in the fridge for at least 2 hours or overnight if you like. 

When you're ready to cook your skewers preheat the oven to 200C and put your griddle pan on the stove. Divide the chicken pieces between four metal skewers then once the griddle pan is hot cook the skewers until chicken has got some colour on all sides but not cooked through. Transfer the chicken on the griddle pan to the oven and cook for around a further 10-15 minutes or until cooked through.

Serve with lemon wedges, salad and flat bread.

I'm entering this recipe in the July Four Seasons Food Challenge hosted by the lovely people at Chez Foti and Delicieux. 

easy rye bread with caraway seed

Rye bread with caraway seeds is a flavor straight from my childhood and could not be any more Polish. Make this bread into any shape you like. Typically it would be bloomer shaped or round, however I couldn’t resist go for a pretty plaited shape. Try this bread with sliced cheeses, ham, Polish sausage, herring or any fish. It also makes wonderful open sandwiches. 

Ingredients Makes 1 huge loaf or two large loaves.

1 cups milk

1 ½ cups water

2 tbsp butter

3 Tbsp sugar

1 ½ tsp salt

3 tsp active yeast

2 cups rye flour

2 cups wholemeal bread flour

2 ½ cups strong white bread flour

2 tbsp caraway seeds (optional)

1 beaten egg white for egg wash

1. Put the butter, milk and water in a saucepan and heat over a gentle flame until the butter has melted. Remove from the heat and set to one side until it is cool enough for you to bare putting a finger in it for a few seconds.
2. Put all the remaining ingredients (yeast, flour, sugar, salt, caraways seeds) into a large bowl. Make a well in the centre then pour in the milk, water and butter mixture. Using your hands bring the mixture into a rough dough then turn out on to the work surface. Knead for 10 minutes until you have a smooth ball of dough. Place in a large bowl, cover with cling film and a tea towel then leave in a warm place to rise for around 2 hours or until doubled in size.
3. Once the dough has risen, knock it back again and knead it briefly. Form into your chosen shape or place into your prepared tin. I made mine into a large 3 strand plait.  Cover again and leave to rise for around another hour or until roughly double in size.
4. Preheat the oven 230C. Brush the bread with beaten egg white, sprinkle with additional caraway seeds if you wish then bake for 15 minutes. Reduce the temperature to 170C and cook for a further 35-40 minutes or until the bread has a golden brown crust.
5. Remove from the oven and place on a wire rack to cool. Once cooled either store in an airtight container or freeze for later use.
6. This bread is particularly good buttered and served with soup. We had ours to accompany some tomato and rice soup. I'll post my recipe soon.

goulash & kluski (homemade egg noodles)

If you're looking for something warming and tasty for your dinner this week you really should try out this recipe for goulash. I don't own a slow cooker but I'm sure you could easily make the soup/stew in it and add the noodles just before eating. It is well worth making your own egg noodles to go with this dish. They're really easy and have a lovely light texture that is perfect with the goulash. You could also add these egg noodles to any other soup or stew, they'd be particularly good in a chicken noodle soup (I'll post a recipe soon).





Ingredients

400 g stewing beef cut into bite sized pieces
2 medium-sized onions, finely chopped
2 tbsp oil

3 tbsp Hungarian Paprika (I didn’t have any so put together my own mix of 2 tbsp regular paprika, 1 tbsp sweet smoked paprika plus 1 tsp hot smoked paprika because I like a bit of a kick in my food)
1/2 tsp caraway seeds
2 cloves of garlic, minced, crushed or finely chopped
500ml beef stock
500ml water
1 green pepper, de-seeded and diced
1 red pepper, de-seeded and diced
1 x 400g tin of chopped tomatoes
1-2 carrots, peeled and diced
3 medium potatoes peeled and cut into chunks
salt and pepper to taste
Extra 1 tbsp. paprika

1 portion homemade egg noodles

1. Heat a heavy based saucepan over a medium high heat and add 2 tbsp oil. Saute the onions until they are translucent. Add the beef and colour on all sides.
2. Chuck in the paprika, caraway and garlic. Stir thoroughly so all the meat is well covered. The base of your sauce pan might get a bit gunked up at this stage. Don’t panic, just make sure it isn’t burning.
3. Next add the carrots and pepers, give them a good stir then add the tinned, chopped tomatoes. Give everything another good stir and break up the sticky bits from the bottom of the pan with your spoon.
4. Add the beef stock and water and continue to heat until just boiling. Now turn the heat down as low as you can, cover the pan and leave to cook for around an hour until the beef is completely cooked and almost falling apart.
5. Next add the potatoes and continue to simmer until they are soft and cooked through.
6. Season to taste and stir through the extra tbsp. of paprika.
7. You can serve the goulash as it is now with a dollop of sour cream or crème fraiche and some crusty bread or you can add some homemade egg noodles.

beer and wine bigos

Here is my sister's unconventional but tasty take on the Polish classic.

My version of the Polish national dish. There are many recipes for this traditional stew and mine is often added to and changed but this is my basic recipe.

This recipe couldn't be much easier. The hardest bit is chopping the cabbage and waiting for it to cook! Also it always tastes better the next day.....and the day after. Our dad said he could make a pot of bigos last all week adding different ingredients each day and it only improved its flavour. So here we go......delicious and economical bigos. 

Ingredients

1 large jar sauerkraut 

1 white cabbage

1 onion

1 garlic clove

1 tsp juniper berries

1 tsp paprika (I like smoked but any will do)

1 tsp caraway seeds

1 tbs tomato purée 

1 sprig rosemary 

2-3 bay leaves 

250ml red/white wine

250ml beer

200g smoked meat sausages*

(I use Polish smoked kielbasa/kabanos but any smoked sausage/pork would work well - e.g. chorizo)

200g pork (belly, shoulder or ribs would work well or any leftover cooked roast pork)

200g mushrooms (mixture of dried/fresh)

Water if needed

Black pepper to taste 

* the meat can be omitted for a vegetarian option. 

1. Chop cabbage and onion add to pan with all other ingredients. 
2. Bring to boil then simmer until cabbage is tender and cooked down. Cook for a minimum of 2-3 hours on the hob or 6 in a slow cooker. However the longer the better - I often cook on a low heat in a slow cooker for 12 hours. 
3. Add water if it looks like its drying out - but the veg usually creates its own cooking liquid with the beer and wine.
4. This is lovely with potatoes or bread and butter. Smaznego! (as they say in Poland).