Slow Cooking Dorowat

Do-ro- WHAT?

I had never heard of Dorowat until I opened this book which I got at the library last week.

“Dorowat (according to this book) is a long-simmered stew eaten in Ethiopia, they are traditionally served with a pancake-like flatbread called injera”.

 

 

 

The recipe goes like this:

To serve 4

2 Tblsp Vegetable oil

2 Large onions

3 Garlic Cloves

1 inch piece fresh root ginger

6fl oz chicken stock

400G can chopped tomatoes

seeds from 5 cardamom pods

1/2 teasp ground turmeric

large pinch of round cinnamon

large pinch of ground cloves

large pinch nutmeg

3lb chicken cut into 8-12 portions

4 hard boiled eggs,

cayenne or hot paprika to taste,

salt and pepper

 

Heat oil in a large pan, add the onions and cook for 10 minutes, add garlic and ginger.  Add the stock and the tomatoes and bring to the boil stirring frequently for 10 minutes or until the mixture has thickened, then season.  

Transfer the mixture to the ceramic cooking pot of your slow cooker, stir in the cardamom, turmeric, cinnamon, cloves and nutmeg.  Add the chicken pieces in a single layer, pushing the pieces down into the sauce.  

Cover with the lid and cook on high for 3 hours.  Remove the shells from the eggs, then prick the eggs a few times with a fork or a very fine skewer.  Add to the sauce and cook for 30-45 minutes or until the chicken is cooked through and tender. 

Season to taste with cayenne pepper or hot paprika.   Service with rice or flat bread.

 

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Next time I think I would make my large pinches a lot larger but that’s just a matter of taste, we quite like it hot in this house 😉

I didn’t have a chicken so I just used thighs and drumstick portions.  I did try googling Injera with the possiblity of trying to make it but in the end we just stuck to home-made naan bread.

It wouldn’t be necessary to add the eggs, it seemed a bit weird to me to be doing so but  I just stuck to the recipe and it was as if they were just a side dish.  Interesting.

I’m hoping to try the Spicy Chicken Jambalaya soon too!

 

Blogging it and making it….

Poster by Allposters.com

A friend asked me recently to direct  her to some good cooking blogs.  I only have a couple in my reader though loads of the ladies blogs I read share the occasional nugget of a recipe.  Including Rebecca, Ellen, Kelli and Carla.  And I almost forgot about Karen and this unbelievable recipe – you’d be mad to miss this recipe.

I particularly like The Pioneer Woman Cooks because of the number of photos she includes in her blog posts.  I also like reading Menonite Girls Can Cook for the same reason.   I guess it’s like buying a cookery book I wouldn’t dream of buying one that had no pictures.  Also Kelli produced some lovely recipes for her Seasonal Delights quarterly magazine which you can download from the site.

So what cooking blogs or sites do you never fail to read and why?  Share them with us all please 🙂

Pizza Dough

Yes this post is all about Pizza Dough – feel free to pass on by!

Last week I made about 5 pizza’s – They are proving to be quite handy to give to families in need.

A few folks were looking for homemade pizza dough recipes. Here I am listing the 2 I make.

The pizza dough recipe which came with the breadmaker goes like this:

8floz water

2tblsp Olive Oil

1 lb strong white bread flour

1.5 tblsp dried milk powder

1.5 tsp salt

2 tsp sugar

2 tsp Easy Blend Dried Yeast

 

Place the dough ingredients into the bread pan in the order listed – select programme 10 Pizza Dough!

When finished knock back and roll out unto pizza tray.  Top and cook at 200C for 25-30 minutes.

 

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The basic Pizza Base recipe I used before I inherited the breadmaker is as follows

600gms plain flour

1 x 5 ml baking powder

pinch salt

shake black pepper

shake oregano or mixed herbs

100gms margarine

400-500mls milk

 

Place all the dry ingredients into a bowl and rub in margarine (this can be done with the dough hook on your mixer).  Mix into an elastic dough with the milk and turn onto a floured board.  Roll into a circle and place on a greased pizza plate or tin.

 

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My pizza topping pre-made recipe goes like this:

butter

1 chopped onion

chopped mushrooms

tin tomatoes

mixed herbs

salt

pepper

cheese

6 rashers bacon

pineapple

 

Melt the butter and fry the chopped bacon and onion, add the mushrooms.  Add the tinned tomatoes, herbs and seasoning.  Cook 3-4 minutes then pour over base, add pineapple and sprinkle with cheese.

Bake in oven at 220C for 30 minutes. 

This pizza filling can be made in advance and frozen, as you can do with both base recipes.

I’ll try and post some pics next time we make this but after making 5 last week that may be a while 😆

THE Wheaten Bread

I was just baking some Wheaten Bread this morning and the thought struck me that I hadn’t shared my recipe on the olde blog and a few folks have requested this recipe recently, it’s so much easier to refer folks here than to write or print it out a few times over.

I’ve been baking this Wheaten Bread since I got married and loads of people have begged asked me for this recipe.  I think it’s fairly authentic Irish Wheaten Bread but it certainly far excells the stuff we buy in the shops here for sure.

Here goes

Wheaten Bread.

300gms flour

375gms Wheaten meal

150gms margarine

1 pint buttermilk

10mls baking soda

5ml salt

40 mls sugar.

 

Grease 2 loaf tins.  Sieve flour, salt & baking soda into a bowl.  Add wheaten meal and sugar.  Melt margarine and add.  Mix to a soft dough with the buttermilk.  Pour into 2 loaf tins.  Bake until golden brown.  Approx 30-35 minutes at 180 C.

 

Sorry the quantities are old measure but it was an old school recipe and I never did get round to converting it.

Enjoy.