May be it is a little late for sharing this post , but better late than never. This christmas we had all home made food and I tried my first turkey recipe.It went well and so did the “Hoki fisk”. I will share the recipes in short. All servings here are for two, so you can modify the amounts according to your family.
In the morning we went for some pasta. So here is the recipe:
Ingredients: Pasta 300 gm, onion 1 large, tomato 1 large,yellow bell pepper : 1/2 of a large pepper, ( you can use red and green also to make it colourful), garlic 2 cloves, green chilli one, parmesan cheese 20 gm, eggs 2, oil, salt, red chill powder, taco hot sauce and pepper according to taste.
Method: Boil the pasta but be careful they do not become sticky, make them dry by pouring away the water and put aside.Heat oil in a pan, put some fennel seeds, once the aroma comes out put the chopped onions, chopped garlic and green chili. Once they are sauted, put tomato and bell pepper. Sprinkle little salt. In another pan, put some oil and scramble the eggs beforehand.. Now add the pasta to the vegetables and stir well to prevent sticking. Add the eggs. Sprinkle salt and pepper accordingly. Put the taco sauce and stir. Lastly sprinkle the cheese and stir , one it starts melting and become string like, mix well with the pasta. I prefer to sprinkle some dill / or any fresh herbs over it. This time I used dill, which gives a nice flavour. Serve hot.
At lunch we had baked fish and the Stuffed “Indian Paratha”.
Baked Hoki Fish:
The blue grenadier or the Hoki fish is the subject of a large commercial fishery industry in New Zealand, which has been certified by the Marine Stewardship Council. While buying it I did not know, it was from New eland or Australia, but thought it was from torn river. I was searching for some Scandinavian fish. Anyway, I knew exactly how I want to eat it. I thawed the fillets, and cut into pieces, washed in warm water then garnished them with salt, red chilli powder, coriander powder, cumin powder, black pepper and put into the oven with onions and handful of Lingonberries. Heat the oven at 275 for 12 minutes and it was ready.
Indian stuffed Paratha:
It was however not that easy. I am going to share the recipe here.
Ingredients: All purpose flour to make eight large dough balls, two large potato, onion -1 large, green chilli-1, dried red chilli one, spices and salt-accordingly.
Method: Boil the potatoes, take the peel out and mash them. Fry the onion and green chilli ( you may exclude it if u want less spicy) with some fennel seeds. Mix the onion , dried red chilli, salt, pepper, red chilli powder and cumin powder/chat masala powder with meshed potato. You may put some herbs in it. As I have Dill in my refrigerator , I am putting it everywhere. It is not bad, as it is rich in Vitamin A and some trace elements.So mix well and your stuffing is ready. Now make dough out of the flour , sprinkle little oil in it and make eight ball dividing the dough. While making the dough, we mix a little salt with the flour, it tastes good. So take one ball and flatten with your palm. Lightly dust both sides with flour, and begin to roll out the ball on your powdered surface with your powdered rolling pin. Once little flat, put some stuffing in the centre and close it and again roll it. So now the flat bread contains stuffing in it. Pour oil in preheated pan and put the flat stuffed bread and light fry it until brown spots appear. Flip to cook both sides. Serve hot with butter on it. Traditionally, curd chutney is served with this stuffed paratha. I made it with mixing the curd with some sour milk and sprinkling some salt and pepper over it.
At dinner, we had fried rice and roasted turkey.
Take 250 gm of Basmati rice and cook it till it is mildly soft. Heat oil in a pan and fry some onion, pea nuts, resins and green chili.( You can use many more nuts , green beans and carrots etc, but I had only these things in my kitchen). Add the rice to the pan and gently stir without braking the rice. add little salt and even sugar if you want a sweet taste. Add bay leaves, cardamom and cloves and once the rice is soft, it is ready.
It was the dish of the day, but I was unsure how it will go. I brined the turkey previous day with salt, sugar and the herbs and spices. Now, I put the herb butter all over it and below the skin carefully so that it is greased well. Then I cut few slits over it, so that spices go deep. I mixed salt, chilli powder, coriander powder, garam masala powder, black pepper, cumin powder and other spices in a bowl and nicely covered the whole bird with spices along with the cavity. I took a glass tray and put pieces of onion, broccoli, potato and tomato and put the spices over them too. I put the turkey over the veggies. Lastly, I put some lingonberries all over to bring some Scandinavian touch. It was roasted in the oven for 40 mins, in 255 degree. But be careful about it, it is different for every oven and every bird as the weight is never same. It was a smaller one so took less time. I was afraid how it will go, but came out awesome 😀
Lastly, we finished with the desert which was curd with blue berry, black berry and strawberry in blueberry cream. I was avoiding ice cream so … Lolz… Hope you would like my christmas food adventure…
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