Pudd'in and Bird
We have worked out our pudd'in 'n poultry combination that would befit diners at the pub 'n diner.
The recipe we are submitting is chicken in pieces, slow cooked, satay-kaldereta style, in gravy, (an Indonesian-Filipino stew) (3:1). Served plated with vegetables and a dessert of agar-agar (Filipino seaweed jelly) of butterscotch pudding on the side which makes for a simple yet hearty meal.
Prepare the satay sauce and then the kaldereta sauce in portions before use and freeze. Then slow cook for 45 mins at 175 deg C. Carefully take whole chicken pieces and place in a slow cooker, and grill with buttered veggies and plate together with olives as garnish (optional).
The agar-agar seaweed extract (Filipino, which adds just the right texture for jelliness to the pudding) is prepared as if boiling into the mixture except made with butterscotch. This mixture should set in the fridge overnight. We will submit agar agar ideas for creme brulee and leche flan at a later date. If you have any other ideas bring them in. We will update the details further, later.
Veggies: 1 small red bell pepper finely chopped
1 c. potatoes (diced)
1 c. carrots (diced)
1/2 c. green peas
3/4 c. pitted green or black olives (for garnish)
Satay whole prepared chicken cut in parts
Meat 4 tblsp. cooking oil
Sauce: 3 3/4 c. H2O
1 1/2 c. tamarind juice from 3 tblsp. pulp
3/8 tsp. salt
4 1/2 tblsp. palm sugar
3 tbsp. light soy sauce
6-8 red chillies (seeded, soaked in warm H2O)
6 tblsp. dry roasted peanuts (ground, unsalted)
3 cloves garlic
3 tblsp. rice wine vinegar
3/4 tsp. ground ginger
3/4 c. sliced shallots
6 lemon grass (trussed, cooked in)
3 tblsp. coriander powder
Kaldereta Available on-line on your favourite
Sauce: Filipino website, e. g. Panlasang Pinoy.
Mondongo is also a popular meat sauce for stews in the Dominican Republic. You can combine kaldereta and mondongo to taste (try 1:3).
Mondongo 3 cilantro sprigs
Sauce 2 teaspoons of salt (or to taste)
Mix: a pinch of pepper
2 tblsp. of oil (corn, peanut or canola)
2 red onions chopped into small cubes
½ tsp. of mashed garlic
½ cup of chopped celery
4 green bell peppers, cut into small pieces
6 plum tomatoes cut into 4 quarter
1 large carrot, diced
1 cup of tomato sauce
1 tsp. of hot sauce
Add H2O in cooking (may not need it all)
Serving Suggestion:
Serve straightaway in large soup bowls hot and piping with its fresh veggie mix providing thick Italian crusty bread buttered and parsleyed.
Pudd'in and Bird Take 2 - for a very good and endearing Easter Evening Meal.
First let it be known that our Turkey or Bird will be lavishly plump complete with an innovative tastey touch of Pudd'in a la Pumpkin all in the American tradition but made new.
We are introducing Martha Stewart's recipe from a few years back on her web link or site: https://www.marthastewart.com for Turkey with Brown Sugar Glaze. The secret is brown sugar with cidre vinegar with an exquisite touch of orange fresh from the orange fruit.
For now we are making a Pumpkin Pudding for a stand in from the Stuffing for the Roast Turkey.
Ingredients: makes 8 1/2 c of pudd'in
2 c chicken broth
1/2 c cornstarch (thickener)
4 1/2 c pumpkin pie filling (from the tin)
3/4 c carrots (food processed)
1 c potatoes (boiled, mashed)
1 c parsnips (boiled, mashed)
2 c red onion (food processed)
6 cloves garlic (minced)
1/3 c br sugar
2 tblsp rosemary
2 tblsp sage
2 tblsp nutmeg
2 tblsp cloves
2 tblsp cinnamon
2 tsp blk pepper
2-3 tblsp salt
Instructions:
Prep the veggies beforehand by peeling, chopping and running it through a large capacity food processors or blender (if possible) and adding it into the large pot of simmering chicken broth and whisk vigorously until a melange is reached and it thickens into a pudding and them fill into 2 large ring molds [cf. a salad Gell-O(R) mold] and like meatloaf baked for 25-30 mins at 165 deg C making a of delicious veggies and potato dish on the side for a marinated roast centerpiece on the table. That is, sans the traditional stuffing and roasted rosemary carrots and broccoli.