Middle Eastern-Fried-Chicken-With-Basillia

Total Page：16

File Type：pdf, Size：1020Kb

Middle Eastern fried chicken with basillia rice Despite being considerably simple to prepare, fried chicken has always been, and will forever remain a public favourite. This purely Middle-Eastern recipe utilise the distinct fragrances of three powerful spices: turmeric, coriander, and cumin. The simmering of the meat in spiced water allows for the infusion of avours, whilst deep-frying provides a crisp batter coating that is gener- ally enjoyed by all. INGREDIENTS METHOD For Middle Eastern fried To cook middle-eastern fried chicken chicken Place the chicken pieces in a large pot, then cover completely 1 whole chicken, cut into 8 with water. Add in the onion, garlic, ground turmeric, ground 1 onion, slices coriander, ground cumin, pepper and salt, stirring well to 3 cloves garlic, crushed combine. Bring the pot of water to boil, then lower the heat to a 1 tsp turmeric, powdered gentle simmer for 20-25 minutes to infuse the meat with 1 tsp coriander, powdered avour. 1 tsp cumin, powdered ½ tsp pepper, fresh-ground Drain cooked chicken, leaving to rest in a colander until cooled. ½ tsp salt Heat oil in a frying pan. In the meantime, dredge the chicken Flour to cover chicken pieces pieces in our, then deep fry until golden-brown. Serve with Palm oil for deep frying basillia rice. Middle Eastern fried chicken with basillia rice INGREDIENTS For basillia rice To cook basillia rice Over medium re, heat ghee and oil. Add in cinnamon sticks 1000 g basmati rice, soaked in and green peas, cooking until a fragrance is emitted. Add in water for 30 minutes and water, rice, concentrated chicken stock, and salt, stirring well to drained combine. Transfer the mixture to a rice cooker, then cook until 125 g ghee the rice is soft and uy. Serve topped with fried chicken. 100 g palm oil 2 nos cinnamon sticks 126 g green peas 1500 ml water 1 tbsp concentrated chicken stock ½ tbsp salt.

Copy Link

Recommended publications

Chef in Residence Recipes
CHEF IN RESIDENCE RECIPES CHEF SHOLA OLUNYOLO OTTO FILE CORN GRITS 3 CARROT SALAD 4 EGUSI SOUP 7 GOAT PEPPER SOUP 8 CHEF OMAR TATE HOPPIN’ JOHN 12 CHEF JOHNNY ORTIZ FLOUR TORTILLAS 16 RED POSOLE 17 CHEF SHOLA OLUNLOYO JANUARY 13 - FEBRUARY 6 SHOLA OLUNLOYO AT STONE AT “In Nigeria, food is the focal point BARNS of every celebration, as much for nourishment as for joy. These recipes, informational videos and more highlight the cultural foodways at the heart of Nigerian community—and also integrate the knowledge and technique from my personal journey as a chef through Southeast Asia, East Asia, Europe and West Africa. My cuisine is not competing with tradition; it’s an evolution of tradition.” From January 13 to February 6, Chef Shola Olunloyo executed his residency at Stone Barns as our first resident in a series of four. He explored Yoruba Southwest Nigerian cuisine, while highlighting differences and similarities among global cuisines. After cooking through some of the toughest kitchens in the industry, Philadelphia-based chef Shola Olunloyo has spent the two decades with his experimental project, Studiokitchen, a kitchen lab where he plays with food and equipment to enhance his understanding of culinary arts and develop projects for restaurants and foodservice manufacturers. At Stone Barns, he explored farm ingredients from goat to Otto File corn, bringing a flavor- forward approach with extensive fermentation. The residency was supported by Chef Bill Yosses, former White House Executive Pastry Chef during the Bush and Obama administrations, who collaborated with Shola for the residency’s West African influenced pastry program.
[Show full text]
Ethnic Dining
Antonello Ristorante 714.751.7153 Korean Taco Mesa 949.642.0629 Orchid Restaurant 714.557.8070 Kitima Thai Bistro 949.261.2929 The Best Of 3800 South Plaza Drive, Santa Ana 647 West 19th Street, Costa Mesa 3033 Bristol Street, Costa Mesa 2010 Main Street, Suite 170, Irvine Southern California Hashigo Korean Kitchen 714.557.4911 www.antonello.com www.tacomesa.net Enjoy an intimate atmosphere highlighted by soft music and dishes of Persia. www.kitima.com 3033 Bristol Street, Suite M, Costa Mesa Antonello Ristorante has captured the essence of Old World authenticity with a Taco Mesa offers healthy, authentic and innovative Mexican cuisine made from Unique entrees such as soltani, mahi kabob and chicken barg are featured. Top Enjoy a most unique and exotic Thai cuisine at Kitima. This artistic restaurant www.hasigorestaurants.com new cuisine - Cucina Nostalgica Italiana. The authentically Italian dishes, made only the freshest ingredients. No lard, MSG, preservatives, coloring or other off your meal with a bottle of wine. offers a creative, contemporary ambiance while you sample such entrees as It’s East meets West at Hashigo Korean Kitchen where great service and a with freshest ingredients, are created by Executive Chef Barone with occasional additives are used. This Zagat-rated location takes pride in its commitment to salmon supreme and beef satay. Kitima is certain to leave you with a wonderful comfortable environment sets the tone. Enjoy a traditional meal or taste Russian assistance from Cagnolo’s mother, Mama Pina, whose influence is ever-present, the highest sanitation standards, values and genuine hospitality.
[Show full text]
Tea: Transfer of Mycotoxins from the Spiked Matrix Into an Infusion
toxins Article Tea: Transfer of Mycotoxins from the Spiked Matrix into an Infusion Mariya Kiseleva * , Zakhar Chalyy and Irina Sedova Federal Research Centre of Nutrition and Biotechnology, Ust’inskiy pr., 2/14, 109240 Moscow, Russia; [email protected] (Z.C.); [email protected] (I.S.) * Correspondence: [email protected] Abstract: Recent surveys report the occurrence of Aspergillus and Penicillium metabolites (aﬂatoxins (AFLs), ochratoxin A (OTA), cyclopiazonic and mycophenolic acids (MPA), sterigmatocystin (STC), citrinin), Fusarium (trichothecenes, zearalenone (ZEA), fumonisins (FBs), enniatins (ENNs)) and Alternaria (alternariol (AOH), its methyl ether (AME), tentoxin (TE), and tenuazonic acid (TNZ)) toxins in dry Camellia sinensis and herbal tea samples. Since tea is consumed in the form of infusion, correct risk assessment needs evaluation of mycotoxins’ transfer rates. We have studied the transfer of AFLs, OTA, STC, deoxynivalenol (DON), ZEA, FBs, T-2, and HT-2 toxins, AOH, AME, TE, ENN A and B, beauvericin (BEA), and MPA from the spiked green tea matrix into an infusion under variation of preparation time and water characteristics (total dissolved solids (TDS) and pH). Analytes were detected by HPLC-MS/MS. The main factors affecting transfer rate proved to be mycotoxins’ polarity, pH of the resulting infusion (for OTA, FB2, and MPA) and matrix-infusion contact period. The concentration of mycotoxins increased by 20–50% within the ﬁrst ten minutes of infusing, after that kinetic curve changed slowly. The concentration of DON and FB2 increased by about 10%, for ZEA, MPA, and STC it stayed constant, while for T-2, TE, AOH, and AFLs G1 and G2 it went down.
[Show full text]
Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous
antioxidants Article Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous Extracts from Eight Medicinal Plants from Reunion Island: Protection against Oxidative Stress in Red Blood Cells and Preadipocytes Eloïse Checkouri 1,2, Franck Reignier 2, Christine Robert-Da Silva 1 and Olivier Meilhac 1,3,* 1 INSERM, UMR 1188 Diabète Aathérothombose Réunion Océan Indien (DéTROI), Université de La Réunion, 97490 Sainte-Clotilde, La Réunion, France; [email protected] (E.C.); [email protected] (C.R.-D.S.) 2 Habemus Papam, Food Industry, 97470 Saint-Benoit, La Réunion, France; [email protected] 3 CHU de La Réunion, CIC 1410, 97410 Saint-Pierre, La Réunion, France * Correspondence: [email protected]; Tel.: +262-0262-938-811 Received: 18 August 2020; Accepted: 30 September 2020; Published: 7 October 2020 Abstract: Background—Medicinal plants are traditionally used as infusions or decoctions for their antioxidant, anti-inflammatory, hypolipidemic and anti-diabetic properties. Purpose—The aim of the study was to define the polyphenol composition and to assess the antioxidant capacity of eight medicinal plants from Reunion Island referred to in the French Pharmacopeia, namely Aphloia theiformis, Ayapana triplinervis, Dodonaea viscosa, Hubertia ambavilla, Hypericum lanceolatum, Pelargonium x graveolens, Psiloxylon mauritianum and Syzygium cumini. Methods—Polyphenol content was assessed by biochemical assay and liquid chromatography coupled to mass spectrometry. Antioxidant capacity was assessed by measuring DPPH reduction and studying the protective effects of herbal preparation on red blood cells or preadipocytes exposed to oxidative stress. Results—Polyphenol content ranged from 25 to 143 mg gallic acid equivalent (GAE)/L for infusions and 35 to 205 mg GAE/L for decoctions.
[Show full text]
Biological Activity of Infusion and Decoction Extracts of Hibiscus Sabdariffa L
Bangladesh J. Bot. 49(1): 171-177, 2020 (March) - Short communication BIOLOGICAL ACTIVITY OF INFUSION AND DECOCTION EXTRACTS OF HIBISCUS SABDARIFFA L. CALYCES OYINLOLA O OLAOKUN* AND NQOBILE M MKOLO Department of Biology, Sefako Makgatho Health Sciences University, PO BOX 139, Medunsa, 0204, South Africa Keywords: Hibiscus sabdariffa, Anti-inflammatory, Cytotoxicity Abstract To compare the phytochemical and biological profiles, infusion and decoction extracts of dried Hibiscus sabdariffa calyces were prepared. Infusion extract had the highest phenolic content (292.42 ± 0.62 mg GAE/g extract) and antioxidant activity (TEAC = 3.09 ± 0.28). It also potently inhibited the activities of α-amylase (58.57 ± 1.4%), α-glucosidase (66.92 ± 2.5%) and 5-lipoxygenase (58.97 ± 1.17 μg/ml). All extracts showed weak cytotoxicity as tested on Vere monkey kidney cells. Hibiscus sabdariffa L., a member of Malvaceae, is commonly known as Roselle. It is a perennial plant with a height of about 25 m, characterized by a smooth, cylindrical red stem and veins, and long green serrate leaves (Mohamed et al. 2007). The calyx is red and consists of five valves, each containing 3 - 4 kidney-shaped brownish seeds (Mohamed et al. 2007). Across cultures such as Egypt, Sudan, Trinidad and Tobago, Mexico, Nigeria, Malaysia, Indonesia, India, and South America, the calyx is used as food and medicine (Patel 2014, Ghosh et al. 2014). Brewing an infusion or a decoction of the calyces is still the popular extraction method for preparing the beverage (Rasheed et al. 2018). This method of preparation is believed to impart a strong effect on the therapeutic properties of the H.
[Show full text]
TEA of Subtle Flavors Or a Mouth-Watering Pick-Me-Up on a Steaming for Hot Tea, Iced Tea – Or Both – Choose BUNN Equipment
A FLAWLESS INFUSION YOUR CUSTOMERS CANNOT FORGET A soothing potion or a bracing beverage. The perfect concoction BUNN AND TEA of subtle flavors or a mouth-watering pick-me-up on a steaming For hot tea, iced tea – or both – choose BUNN equipment. Besides creating traditional fresh- day. Multi-faceted, aromatic and flavorful. Flawless tea starts with brewed tea, BUNN equipment offers operators the choice of single cup brewing or of making tea the tea leaves slowly unfurling in steeping, and ends as your patron from concentrate. savors a perfect cup of tea. SERVE HOT TEA EASILY Precision Temperature Water Dispensers – a great way to have the right temperature water instantly for your tea. BUNN hot water dispensers can dispense 2-10 gallons and a pourover model is also THE ART OF SELECTING TEA available (OHW). – a single cup of wonderful tea is no problem with the AutoPOD Brewer. This tiny Single Cup Brewing TYPES OF TEA dynamo can preinfuse tea with water so that the tea leaves have the appropriate amount of contact time to water, then pulse brew for perfect steeping. Black teas are withered, rolled, fully oxidized and dried. Flavored teas are usually black but could be any teas with flavor added. THE ANSWER TO YOUR ICED TEA QUESTIONS Oolong teas are partially oxidized and feature leaves that are withered, rolled, Before 1978, when George Bunn introduced the first iced tea brewer to the foodservice industry, there partially oxidized and dried. were very few options for those who wanted to serve fresh iced tea. But that’s all changed..
[Show full text]
Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrient Composition of Cooked Foods (Dishes)
BFE - R - - 02 - 03 Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Berichte der Bundesforschungsanstalt für Ernährung ISSN 0933 - 5463 Berichte der Bundesforschungsanstalt für Ernährung BFE - R - - 02 - 03 Antal Bognár Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Bundesforschungsanstalt für Ernährung Karlsruhe 2002 Table of Contents Preface Part 1 : Weight yield by cooking of foods and dishes I Determination II Tables on weight yield factors by cooking of foods and dishes milk and milk product based dishes (table 1) egg based dishes (table 2) meat based dishes - veal (table 3) - beef (table 4 / 5) - pork (table 6) - beef and pork mixture (table 7) - lamb, mutton (table 8) poultry based dishes (table 9) game based dishes (table 10) offal based dishes (table 11) meat products based dishes (table 12) salt and fresh water fish, crustacean and molluscs based dishes (table 13) soups (table 14) gravies and sauces (table 15) stews (table 16) vegetable based dishes - root ,tuber and stem vegetables (table 17) - leafy vegetables (table 18) - flower and fruit vegetables (table 19) - seed vegetables and legumes (table 20) - potato and potato products (table 21) - mixed vegetables (table 22) vegetable based juices (table 23) mushrooms based dishes(table 24) fruit based dishes - fruits with core (table 25) - stone fruit (table 26) - berries, wild and exotic fruits
[Show full text]
Culinary Infusion a La Carte Menu 262-764-0673
Breakfast Buffet A La Carte Vanilla Yogurt with Granola, Dried Fruits, Almonds $48.00 Assorted Breakfast Pastry Platter $80.00 16” Fresh Sliced Fruit Platter $69.00 Fresh Fruit Salad or Glazed Fruit Salad $79.00 Maple Cream Cheese Breakfast Bread Pudding $84.00 Apple & Cinnamon Breakfast Bread Pudding $84.00 Vanilla Glazed Baked Peach French Toast (27 pieces) $78.00 Oven Roasted Breakfast Potatoes with Onions $64.00 Vegetable Strata $98.00 Green Peppers, Onion, Spinach, Zucchini & Cheeses Italian Sausage & Vegetable Strata $115.00 Spinach, Zucchini, Bell Peppers & Cheeses Turkey Sausage Breakfast Casserole $120.00 Turkey, Eggs, Hash Browns, Onion & Cheddar Cheese Fluffy Scrambled Eggs $84.00 Fiesta Scrambled Eggs $89.00 Eggs, Red & Green Peppers Breakfast Sausage Links (1/2 pan = 48 pieces) $60.00 Gourmet Pit Ham with Pineapple Glaze $98.00 Hot menu items and Fruit presented in full size disposable chaffer pans All menu items serve approximately 30 – 35 Guests unless otherwise noted Pricing does not include Service Fees, Sales Tax, Chaffers or Equipment (if applicable) Culinary Infusion A La Carte Menu 262-764-0673 Lunch/Dinner Buffet A La Carte Green Salads Garden & Herb Salad - Mixed Greens, Tomatoes, Cucumbers, Garlic Croutons $27.00 With a Fresh Herb Vinaigrette or Creamy Ranch Dressing (please select one) Classic Caesar Salad - Romaine Lettuce, Freshly Grated Parmesan Cheese, $27.00 Classic Creamy Caesar Dressing, and Garlic Croutons Sicilian Salad - Cucumber, Tomato, Sliced Onion, Red & Green Bell Peppers, and $32.00 Pepperoncini, Over Mixed Greens with Garlic Croutons and an Italian Vinaigrette Apple Walnut Salad - Mixed Salad Greens, Sliced Apples and Dried Cranberries $35.00 Tossed in a Raspberry Vinaigrette, Sprinkled with Candied Walnuts Bok Choy Salad - Bok Choy, Slivered Almonds, Ramen Noodles, Sesame Seeds, $35.00 Green Onions in a Soy Vinaigrette Spinach & Endive Salad - Topped with Toasted Pecans, Dried Cranberries, $35.00 And Bleu Cheese Crumbles.
[Show full text]
TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader eﬀort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Oﬃce for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
[Show full text]
Guidance for Industry Acrylamide in Foods
Contains Nonbinding Recommendations Guidance for Industry Acrylamide in Foods Additional copies are available from: Office of Food Safety, HFS-300 Center for Food Safety and Applied Nutrition Food and Drug Administration 5001 Campus Drive College Park, MD 20740 (Tel) 240-402-1700 http://www.fda.gov/FoodGuidances You may submit either electronic or written comments regarding this guidance at any time. Submit electronic comments to http://www.regulations.gov. Submit written comments on the guidance to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number [FDA–2013–D–0715] listed in the notice of availability that publishes in the Federal Register. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition March 2016 Contains Nonbinding Recommendations Table of Contents I. Introduction II. Background III. Discussion A. General comments B. Potato-based foods i. Raw materials ii. Processing and ingredients a. French fries b. Sliced potato chips c. Fabricated potato chips and other fabricated potato snacks C. Cereal-based foods i. Raw materials ii. Processing and ingredients D. Other foods E. Preparation and cooking instructions on packaged frozen french fries F. Information for food service operations IV. References 2 Contains Nonbinding Recommendations Guidance for Industry1 Acrylamide in Foods This guidance represents the current thinking of the Food and Drug Administration (FDA or we) on this topic. It does not establish any rights for any person and is not binding on FDA or the public.
[Show full text]
Glossary on Herbal Teas
15 July 2010 EMA/HMPC/5829/2010 Rev.1 Committee on Herbal Medicinal Products (HMPC) Glossary on herbal teas Draft agreed by HMPC Quality Drafting Group (Q DG) December 2009 Draft agreed by HMPC Working Party on Community monographs and January 2010 Community list (MLWP) Draft agreed by HMPC Q DG February 2010 Adoption by HMPC 11 March 2010 Revision 1 agreed by HMPC Organisational Matters Drafting Group June 2010 (ORGAM DG) Revision 1 agreed by HMPC MLWP July 2010 Revision 1 adopted by HMPC 15 July 2010 Comments received on the ‘Concept paper on the development of a guideline on preparation on herbal teas’ released for consultation on 15 October 2008 have been taken into account in the preparation of this Glossary. Revision 1 consists of the integration of the new annex. Keywords Herbal medicinal products; traditional herbal medicinal products; HMPC; herbal substances; herbal preparations; herbal tea; infusion; decoction; maceration; digestion; quality 7 Westferry Circus ● Canary Wharf ● London E14 4HB ● United Kingdom Telephone +44 (0)20 7418 8400 Facsimile +44 (0)20 7418 8668 E-mail [email protected] Website www.ema.europa.eu An agency of the European Union © European Medicines Agency, 2010. Reproduction is authorised provided the source is acknowledged. Executive summary The purpose of this paper is to define the terms applied to the preparation of herbal teas by patients. The definitions will help to clarify the terms used to describe the preparation of herbal teas in documents related to the Community monographs for herbal medicinal products (HMPs)/traditional herbal medicinal products (THMPs) and in the entries to the Community list of herbal substances, preparations and combinations thereof for use in THMPs.
[Show full text]
Studies of the Correlation Between the Physicochemical and Sensory
International Journal of Pharmaceutical and Phytopharmacological Research (eIJPPR) | October 2018 | Volume 8 | Issue 5 | Page 20-30 Fatemeh Pourhaji., Studies of the Correlation Between the Physicochemical and Sensory Properties of Fried Doughnut Affected by the Added Green Tea Infusion and Ascorbic Acid with the Use of Principal Component Analysis Studies of the Correlation Between the Physicochemical and Sensory Properties of Fried Doughnut Affected by the Added Green Tea Infusion and Ascorbic Acid with the Use of Principal Component Analysis Fatemeh Pourhaji, Bahareh Sahraiyan* Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran ABSTRACT In the present study the behaviour and alterations in physicochemical and sensory parameters of fried Doughnut affected by the added green tea infusion with different concentrations of (0, 100, 150 and 200 ppm) and ascorbic acid (0, 50,100, 150 ppm), were studied with the use of Principal Component Analysis. The achieved results showed the effect of those compounds on peroxide index and radical scavenging activity. Moreover the alterations between the studied parameters and their relationships were detected negatively on the peroxide index of the product. On the other hands, the addition of green tea infusion and ascorbic acid showed that, they might affect positively on the samples and create novel relationships among the studied parameters of the products. Also, the achieved outcomes have not presented synergistic effects of ascorbic acid on green tea infusion in the concentration of 50 ppm. While the higher level of ascorbic acid in the concentration of (100 and 150 ppm), in the presence of three concentrations of the green tea, presented considerable effects on the general acceptance among different parameters detected with the use of Principal Component Analysis.
[Show full text]