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Lamb and Mixed Fruit Pilaff From my
personal Authentic Recipe Collection
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the lamb and cook, stirring and turning occasionally, for 5 to 8 minutes, or until it is lightly browned all over. Stir in the apricots, sultanas or seedless raisins, I teaspoon of . the salt, the cinnamon and pepper. Pour in 16 fluid ounces [2 cups] of the water and bring to the boil, stirring occasionally. Reduce the heat to moderately low, cover the pan and simmer the meat for I hour, or until the meat is tender when pierced with the point of a sharp knife. Meanwhile, put the rice in a medium sized saucepan. Pour over the remaining water and add the remaining salt. Place the saucepan over high heat and bring the water to the boil. Reduce the heat to low, cover the pan and simmer the rice for 15 to 20 minutes. If all the liquid is not absorbed, continue to cook the rice, uncovered, over low heat until the rice is dry. Remove the saucepan from the heat and set aside. Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Place one-third of the rice in a medium-sized ovenproof casserole. Cover with a layer of one half of the meat mixture, then top with another one-third of the rice. Continue to make layers in this manner until all the ingredients have been used up, finishing with a layer of rice. Cover the casserole with a lid and carefully place it in the centre of the oven. Bake the pilaff for 20 minutes. Remove the casserole from the oven and serve the pilaff at once, straight from the casserole. Serve with some well-chilled white wine. Balkan Chicken Pilaff From my personal Authentic Recipe Collection A chicken casserole that is simply delicious. Serve with yogurt salad or raita made of shredded cucumber, salt, black pepper and mint. This recipe is easy to make, but time consuming. For our vegetarian friends I have experimented using a ginger/garlic/onion stock and substituting deep fried cauliflower for chicken ( just follow the fourth and fifth steps) with excellent results. Vegetable or chicken soup bouillions can also be used. Ingredients
- Serves 6-8 First make the stock. Put the chicken in a pot large enough to hold it comfortably. Pour in enough water to come halfway up the sides. Add the salt,onion,carrots and peppercorns and bring to the boil. Reduce the heat to low and simmer the chicken for 1 ¼ hours or until it is tender and cooked. Remove the saucepan from the heat and let the chicken cool. When the chicken is cool enough to handle, remove it from the stock. Put it on board and cut off all the meat. Put the meat in bowl,cover and place in the refrigerator. Return the chicken bones to the pan,adding more water if necessary to cover,and simmer for 1 ½ hours. Strain the stock into a bowl,cool,cover and refrigerate. When the fat hardens on the top of the stock, skim it off with a spoon. To make the pilaff,heat 1 ½ pints [3 ¾ cups] of the stock until it boils. Cut the chicken meat into bite-sized pieces. In a large flameproof casserole,melt the butter over moderate heat. Add the chopped onion and fry for 8 minutes . Add the chicken pieces ,stir and cook for 2 minutes. Add the tomatoes,salt,pepper, basil and walnuts and cook for 1 minutest Add the rice and cook for 2 minutes,stirring constantly. Pour in the hot stock,raise the heat to high and bring the rice to the boil. When it is bubbling briskly,cover,reduce the heat to low and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Serve at once, straight from the casserole. |
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