Beans and Onions

• 1 can butter beans (large white lima beans), drained
• 1/2 sweet onion, minced
• 2-3 tbsp canola oil
• salt and pepper to taste

1. Mash beans thoroughly with a potato masher.
   
   
2. Add remaining ingredients.

Serve with Tam-Tam crackers or broken up matzo.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Menu

Starters
hummus - warm hummus garnished with dukkah and served with pita
beans and onions - served with Tam-Tams

Soups and Salads
sweet and hot Moroccan soup - served with a dollop of cous-cous
Dan's kitchen sink salad - whatever isn't nailed down

Mains
chicken curry - a fragrant curry with garlic and ginger
chicken with olives and peppers - in broth with lemon and garlic
barbecued cheese sandwich - with square cheese seared on a charcoal grill and to Jacob's specifications
Andrea's tastee chicken shawarma - served with rice
channa masala - a spicy chickpea curry
lemon chicken tajine with olives - served on cous-cous

Dessert
Welsh cakes - pan fried cookies; only the Welsh would think of this

Breakfast
omlette - cooked on cast iron, with salsa and guoc
special pancakes - with chocolate chips, bananas and bran
French toast soliders - with a chocolate sauce dip

Pancakes (and Waffles)

Jacob's special pancakes from the Five Roses cookbook.

• 1-1/2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• 1 egg
• 1-1/4 cups milk
• 3 tbsp melted butter or vegetable oil
• 1/4 tsp vanilla

1. Stir flour, baking powder, salt and sugar together.
   
   
2. Beat egg thoroughly; add milk.
   
   
3. Make a well in centre of dry ingredients; slowly add the egg-milk mixture.
   
   
4. Add melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
   
   
5. Drop by 1/4 cupfuls on hot pancake griddle. Cook the pancakes until they are filled with bubbles and the under-surface is golen brown. Turn and brown the other side.

Serve as hot as possible with syrup, honey, jam or jelly, bacon or sausages. Do not turn the pancakes more than once during cooking.

Yield: 10-12 pancakes.

Variations of pancakes

1. Sour milk pancakes: make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1 1/2 tsp.; add 1 tsp. baking soda dissolved in 1 tsp. warm water.
   
   
2. Blueberry pancakes: make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup floured blueberries. Cook slower than plain pancakes.
   
   
3. Apple pancakes: make pancake batter. Reduce milk to 1 cup. Add 1/2 tsp. vanilla, 1 cup grated raw apple and 1/2 tsp. baking soda dissolved in 1 tsp. warm water.
   
   
4. Ginger 'n' spice pancakes: make pancake batter. To dry ingredients add: 1/2 tsp. ginger, 1/4 tsp cinnamon and 1/8 tsp. allspice.
   
   
5. Banana pancakes: make pancake batter. Reduce sugar to 2 tsp. and milk to 1 cup. Add a few grains black pepper to dry ingredients. Fold in 3/4 cup mashed ripe banana at end.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lemon Chicken Tajine with Olives

• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1 tsp cinnamon
• 1 pinch saffron, infused
• sea salt
• black pepper
• 1 chicken, cut up and skin removed
• 2 medium-sized onions, thinly sliced
• 1 garlic clove, minced
• 1 bunch parsley, minced (3/4 cups)
• 1 bunch cilantro, minced (3/4 cups)
• 1/4 cup olive oil
• 3-1/2 cups chicken broth
• 1/2 lemon, juiced
• 1 cup green or black pitted olives

1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper.
   
   
2. Brown chicken in a deep pan with olive oil for 2-3 minutes. Remove chicken and set aside.
   
   
3. Fry onions and garlic for 2-3 minutes. Add parsley and cilantro. Add chicken and stock and bring to a boil.
   
   
4. Reduce heat to medium and simmer (covered) for 30-45 minutes.
   
   
5. Remove chicken and set aside, then reduce the remaining sauce for 10 minutes.
   
   
6. Add lemon and olives and simmer sauce for another 10 minutes.
   
   
7. Add chicken and simmer for five minutes.

Adapted from a USENET news post from rec.food.recipes available via http://groups.google.ca/group/rec.food.recipes/browse_thread/thread/83cf1cd9c695e316

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Channa Masala

• 1/2 cup canola oil
• 2 cups finely chopped onions
• 2 stick cinnamon
• 4 tbsp minced garlic
• 3 tbsp minced ginger
• 1 can diced tomatoes (drained)
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 3 cans chickpeas (drained)
• 1/2 cup chopped cilantro (including stems)

1. In a large pan, heat oil on medium heat for one minute.
   
   
2. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden.
   
3. Add garlic and sauté for four more minutes.
   
4. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.
   
   
5. Add the chickpeas and cook for 10 minutes.
   
6. Stir in cilantro and serve.
   

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Shawarma

• 3/4 cup olive oil
• 1 lemon, juiced
• 2 tbsp garlic, crushed
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cardamom
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp salt
• 1 tsp ground black pepper
• 6-8 boneless skinless chicken thighs, cut into 1-1/2 inch cubes

1. Whisk together olive oil, lemon juice, garlic and all spices in a large bowl.
2. Toss chicken in mixture and let marinate for 12-24 hours, stirring mixture every 8 hours.
3. Skewer chicken and grill for approximately 5 minutes per side or until chicken is cooked through.

Serve with rice, tahini, hummus, pita and pickles.

This recipe was graciously given to us by Andrea Altberg

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken with Olives and Peppers

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 each red, green and yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• fresh parsley, chopped
• 2 cups chicken stock
• 1 lemon, juiced
• salt and pepper to taste

1. Preheat oven to 450-degrees.
   
   
2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Curry

• 1/2 cup canola oil
• 2 cups finely chopped onions
• 2 stick cinnamon
• 4 tbsp minced garlic
• 3 tbsp minced ginger
• 1 can diced tomatoes (drained)
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 1 kilo boneless chicken
• 1 can chickpeas (drained)
• 1 cup sour cream
• 1 cup water
• 1/2 cup chopped cilantro (including stems)

1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates.
   
   
2. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
   
   
3. Transfer cooked chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Serves 6

Recipe inspired by the Vij Family Curry recipe.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Dukkah (Egyptian nut and spice blend)

• 1 cup sesame seeds
• 1-3/4 cup coriander seeds
• 1/2 cup cumin seeds
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2/3 cup skinned hazelnuts
• 1/4 cup olive oil
• pita

1. Toast seeds and nuts separately in a dry pan.
   
   
2. Combine seeds and spices and grind in a food processor.
   
   
3. Grind nuts coarsely and combine with seed and spice mixture.
   
   
4. Serve with olive oil and pita.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Hummus

• 1 can chickpeas, drained
• 4-6 tbsp tehina
• 1/4 cup lemon juice (1 squeezed lemon)
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sea salt
• 1 pinch cayenne pepper

1. Put garlic in food processor and chop first. Add all remaining ingredients and mix on high.
   
   
2. If the mixture is too thick, add a little water.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Welcome to the Haggis and the Herring

We're introducing a new format for the Haggis and the Herring's website.

The new blog format will offer up food and family updates from the Saraga and Burbidge household.

Don't forget to go to Dan's Photos for our full photo collection.