January 1, 2014

Cock-a-Leekie

Posted by HI Cookery under 01 January | Tags: , , , , , , , |
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Cock-a-Leekie

(Scottish Chicken and Leeks Soup)

Cock-a-leekie

January: National Soup Month

The ultimate comfort food for cold weather (and for colds and flu) is chicken soup. We have blogged before about tinolang manok, a Filipino-style chicken soup. But this recipe post is for cock-a-leekie, a Scottish-style chicken soup, for Hogmanay (Scottish New Year) and the upcoming Burns Supper celebrations in the latter part of January.

Highlander’s Scottish relatives shared several versions of their recipes with us but we have adapted one for our own tastes and kept the traditional ingredients—cock (chicken), leekie (leeks) and prunes. Other recipes add bacon rashers, rice or barley as thickeners, carrots, celery and onions. The hot broth is heart-warming, the chicken provides protein to the body, leeks lend a natural flavor and the prunes are for fiber.

During National Soup Month, cook a comfort food, cock-a-leekie, (Scottish chicken and leeks soup). Slàinte mhor (great health)!

Recipe

Ingredients

  • 3 leeks, sliced (white parts only)
  • 6 chicken drumsticks (2 leg quarters or 4 thighs)
  • 2-3 tablespoons butter
  • 3 slices bacon, chopped (optional)
  • 8+ cups of chicken stock
  • bouquet garni (thyme, bay leaf and parsley mix)
  • salt and pepper to taste
  • ½ – 1 cup prunes, cut in half

Directions

Wash the leeks thoroughly to remove the dirt embedded below the green tops. Trim the bottom of the leeks and slice the white parts. In a large pot, brown the chicken in melted butter. Stir in the chopped bacon and cook till crisp.

Cock-a-leekie

Add the sliced leeks. Pour in the chicken stock and bouquet garni. Cover the pot with a lid and reduce the heat to simmer. Let it stew for one hour, stirring occasionally and adding a cup or two of water to the broth, if more liquid is needed.

Cock-a-leekie

Remove the chicken from the pot, then take the meat off the bones and chop coarsely. Return the chopped chicken meat to the soup pot and season with salt and pepper. Add the prunes and simmer for 15 more minutes. Ladle the soup into bowls or cups. Serve hot with crusty bread.

Cock-a-leekie

Notes 

  • Happy Hogmanay (Scottish New Year) to all our blog readers! Have a happy and healthy new year!
  • We made a bouquet garni by putting a half teaspoon of dried thyme, one bay leaf and a teaspoon of dried parsley in a tea bag. Soak it in the soup while it is simmering over the stovetop. Discard after cooking.
  • Check out other chicken soup recipes by searching our blog.
 

December 25, 2013

Pumpkin Pie (Allergy-Free)

Posted by HI Cookery under 12 December | Tags: , , , , , |
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Pumpkin Pie

(Gluten and Dairy Free)

Pumpkin Pie (Allergy-Free)

December 25: National Pumpkin Pie Day

“Rockin’ around the Christmas tree

Let the Christmas spirit ring

Later we’ll have some pumpkin pie

And we’ll do some caroling!”

Now Islander can enjoy a piece of pumpkin pie without worrying that it will bloat her belly like a bowl full of jelly because the recipe that follows features gluten- and dairy-free ingredients!

She found gluten-free pie crusts in the freezer section at Whole Foods market, used coconut instead of cow’s milk and sweetened the batter with maple syrup (hence, our pie is decked out with maple leaves molded from pumpkin-flavored Candy Melts).

Those suffering from food allergies can try this delicious dessert with or without the crust. So celebrate Christmas and National Pumpkin Pie Day with a sweet slice of gluten- and dairy-free pumpkin pie.

Recipe

(Adapted from Williams-Sonoma)

Ingredients

  • 1 9-inch gluten-free pie crust, baked
  • 1 can (15 ounces) pumpkin
  • ½ cup maple syrup
  • 1 can (14 ounces) coconut milk (use full fat Thai Kitchen brand)
  • 2 tablespoons tapioca flour
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoon agar-agar powder (do not use bar or flakes)
  • ¾ cup water

Directions

Pre-bake the pie crust according to the package directions. Set aside to cool completely.

Pumpkin Pie (Allergy-Free)

In the blender container, combine the pumpkin, maple syrup and coconut milk.

Pumpkin Pie (Allergy-Free)

Add the tapioca flour, pumpkin pie spice, salt and vanilla.

Pumpkin Pie (Allergy-Free)

Blend until smooth. Set aside. In a saucepan over medium heat, dissolve the agar-agar powder in water. Simmer to thicken, about 1-2 minutes. Whisk in the pumpkin batter. Bring to a boil and stir until thickened (another 2-3 minutes). Immediately pour into the pie crust. Cool at room temperature then transfer to the refrigerator. When chilled, slice and serve.

Pumpkin Pie (Allergy-Free)

Notes

  • Take a taste test to compare this with a traditional pumpkin pie (see the regular recipe on our blog). The crust is crisp without a buttery taste. The filling is firm and gelatinous and not as creamy. But it is a nice alternative for those with food allergies. Even our friends who can tolerate gluten and dairy do not mind eating this pumpkin pie with us.
  • For another no-bake pumpkin pie, try it St. Martha-style using lactose-free milk.
 

December 20, 2013

Fried Shrimp Balls

Posted by HI Cookery under 12 December | Tags: , , , , , |
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Fried Shrimp Balls

Shrimp Balls

December 20: National Fried Shrimp Day

Fried shrimp balls may have a naughty name but these appetizers are nice to eat during holiday gatherings (Christmas and New Year) and throughout the year. We like to order fried shrimp balls from the dim sum menu when we at Chinese restaurants that offer them. Some are plain and soft, but we like the crunchy thread-like coating for its artistic presentation.

Be naughty yet nice and fry some shrimp balls for the holidays and on National Fried Shrimp Day.

Recipe

(Adapted from Rasa Malaysia)

Ingredients

  • 1 pound shrimp, raw, shelled and deveined
  • 1 egg white
  • pinch of salt
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1 tablespoon vegetable or canola oil
  • ½ teaspoon sesame oil
  • white pepper powder, to taste
  • won ton pi (thin wrappers)
  • Oil for frying

Directions

In a blender (we used our nifty Nutribullet), place the egg white and beat until frothy. Place the shrimp, salt and sugar in the container.

Shrimp Balls

Add the corn starch, vegetable or canola oil, sesame oil and white pepper powder in the container.

Shrimp Balls

Blend until all the ingredients become paste-like. Using slightly wet hands, form the paste into one-inch balls. Refrigerate for at least 10 minutes to set. Slice the won ton pi into thin strips.

Shrimp Balls

Roll the shrimp balls in the strips to coat evenly. Heat the oil and deep fry the shrimp balls until puffed up and golden brown. Remove and drain on paper towels. Transfer to a plate and serve hot with sauce. Yield: 2 dozen fried shrimp balls.

Shrimp Balls

Notes

  • Thanks to our friends Pat and Phyllis S. for helping us prepare the fried shrimp balls for our blog. Phyllis helped to roll them in the won ton pi while Pat fried them in his wok.
  • Serve the shrimp balls with soy sauce or sweet Thai chili sauce.
  • The balls may flatten slightly but will puff up into rounds when fried.
  • If not coating the balls in won ton strips, deep fry plain until golden. Poke toothpicks or skewer a few fried shrimp balls for an appetizing arrangement on a party platter.
  • Search our blog for more shrimp recipes.
 

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