Recipe: 8-7-99 Ethnic Recipes Part 6 (8)

8-7-99 Ethnic Recipes Part 6

eggy*in*aus (12:58:02 PM) : GERMAN MEAT BALLS (KOENIGSBERGER KLOPS)
Serving
MEATBALLS
1 lb Beef, ground
1 lb Pork, ground
1 Onion, grated
1/3 c Bread crumbs
ds Salt
ds Pepper
ds Nutmeg
5 Eggwhites, beaten stiff
-----SAUCE-----
3 c Water
1 Onion, cut fine
4 Bay leaves
1 tb Sugar
1 t Salt
1/2 ts Allspice & peppercorns,
-+combined
1/4 c Tarragon vinegar
1 tb Flour
5 Egg yolks, beaten
1 Lemon, sliced
Capers

MEATBALLS: Mix all ingredients, adding beaten egg whites last. Form into balls. SAUCE: Boil first 6 ingredients 30 minutes. Strain; bring to boiling point, add meat balls and simmer 15 minutes. Remove meat balls to hot platter, keeping them hot. Add vinegar to liquid. Dissolve flour in small amount of cold water, add to beaten yolks. Add this thickening mixture gradually to seasoned liquid, stirring constantly until smooth and thick; pour over meat balls and garnish with lemon slices and capers.

eggy*in*aus (1:00:55 PM) : HUMMUS (Middle Eastern)
Serving 8
1 can chickpeas
2 cloves garlic
1/4 cup lemon juice, or more -- to taste
1 teaspoon salt
1/3 cup tahini (sesame paste)
3 tablespoons olive oil
chopped parsley or cilantro
paprika or cayenne pepper

Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice, salt and tahini (tahina) in blender container. Process until smooth, using some of the reserved chick pea liquid as needed.

Place into small bowl. Drizzle olive oil on top and sprinkle with parsley (or cilantro) and paprika (or cayenne). Serve with crackers or pita chipseggy*in*aus (1:03:26 PM) : Ras Asfour (Lentil Soup) (Middle eastern)
serve 6-8

1 1/2 c Yellow or orange lentils (go through them and pick out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 t Pepper
2 t Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli broken into pieces
1/3 c Lemon juice

Rinse lentils and drain, picking out any discolored ones. Combine with 5-6 cups water in a large kettle and bring to a boil. Lower heat and simmer for 20 minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat with parsley, salt and pepper. Using about a tablespoon of the meal mixture for each, form into small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and golden. Reserve. When lentils are soft, mash them with the back of a spoon to thicken the soup. Add shaarla (or vermicelli) and meatballs. Cook 10-15 minutes longer, until meatballs are cooked through. To serve, divide onion slices among 6 bowls. Stir lemon juice into soup and ladle over onions.eggy*in*aus (1:08:24 PM) : Vietnamese Spicy Shrimp and Pork Salad(YAM VIETNAM)
serve 6

1/2 ts Coriander seeds; ground (until fine or just use powder)
3 Garlic cloves; minced
1 ts Fresh ground black pepper
3 tb Vinegar (use rice vinegar)
3 tb Lime or lemon juice
1 ts Salt
1 ts Sugar
1/4 ts Dried ground chili peppers
2 c Cooked pork; cubed small
1 lb Cooked shrimp; diced small
1 Cucumber; peeled and sliced
1 ts Mint leaves

Combine in a bowl the coriander, garlic, pepper, vinegar, lime juice, salt, sugar and chili peppers. Add the pork, shrimp and cucumber. Toss lightly. Sprinkle with the mint. eggy*in*aus (1:15:00 PM) : Australian Turkey and Rocket Salad with Macadamias
serve 4

Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket(arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets.

Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse stem ends 1 small, soft lettuce. Arrange the leaves on four plates. Heat 250g (approx 8 oz.)macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad.

Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve.

Makes 4 servings.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92.

eggy*in*aus (1:24:51 PM) : Chinese Paper Wrapped Chicken

Ingredients:
1 cup uncooked, boned chicken meat, sliced thin
2 quarts vegetable oil
8- 4 inch squares of aluminum foil

Marinade:
1 tablespoon Hoisin sauce
1 tablespoon dark soy sauce
1/4 teaspoon light soy sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil

Marinate the chicken for at least 20 minutes. Heat the oil in a large kettle until it is hot, 375 F. Meanwhile, in the center of each square place about 4 pieces of the marinated chicken. Fold over into a triangular shape, then turn over each flap twice. Tuck in the two ends. It is very important that the chicken is sealed in carefully or the wrapper will open and spill out the contents during deep frying. When the oil is hot, slip in the foil triangles and deep-fry for 3 minutes. When they puff up and come to the surface, they are done. Serve hot.

Source: The Art of Chinese Cooking by Madame Silvia Wu

eggy*in*aus (1:28:53 PM) : Szechuan Dan Dan Noodles
**This recipe comes from Yenching Palace,Washington, DC
8-10 servings

5 T. oil
1/4 t. red chili pepper
1/2 cup plus 2 T. chunky peanut butter
3-4 T. minced green onion
3 T. soy sauce
2 T. rice vinegar
1-2 t. crushed garlic
1 t. soft brown sugar
1/4 t. crushed Szechwan peppercorns
1 lb. Chinese egg noodles
1 bunch spinach parboiled and drained well

Heat oil with red pepper. Combine with next 7 ingredients in small bowl; add
water if thinner consistency is desired.

Cook noodles in boiling water until they are tender but still firm, checking frequently to avoid overcooking. Drain and transfer to serving bowl. Add spinach and sauce; toss lightly.

Szechwan peppercorns are available in Asian markets. Debbie.D.,.AL (3:58:24 PM) : DANISH COFFEECAKE

1 1/3 cups Bisquick
2 T. sugar
1 pkg. (3 oz.) cream cheese
2 T. butter
1/2 cup chopped almonds
1/4 cup milk
1/2 cup red raspberry preserves, seedless
Confectioners' Glaze

Combine Bisquick and sugar in mixing bowl. BLend cream cheese and butter until crumbly. Stir in nuts. Add milk and stir until blended. Turn onto lightly floured board and knead 8-10 strokes. On waxed paper, roll dough into a 12"X8" rectangle. Carefully turn onto greased baking sheet and remove paper. Spread preserves lengthwise down center third of dough. Cut 1-inch strips along sides of dough, cuting from filling to edges. Beginning at one end, fold strips at an angle across filling alternating from side to side. Chill for 30 minutes. Preheat oven to 400 F. Bake 20-25 minutes or until golden brown. Drizzle with glaze.

Glaze: Combine 1 cup confectioners' sugar and 1 1/2 to 2 T. milk. Stir to blend.