Pomegranate Chicken

This fragrant chicken dish is loaded with notes of pornegranate, honey, carrots, and apricots -traditional foods served with hope for a sweet and fruitful New Year during the Jewish holiday of Rosh Hashanah.

Serves: 12

INGREDIENTS

2 medium onions, sliced
2 cups baby carrots (or 2 Cups peeled and sliced regular carrots)
2 whole chickens (3-1/2 lb. each), out into pieces
1 tsp dried thyme
Kosher salt and freshly ground black pepper
1 cup dried whole apricots, loosely packed
1 cup pitted whole prunes, loosely packed
2 tsp sweet paprika

Marinade
1/2 cup pornegranate juice (or juice of 1 pomegranate)
2 cloves garlic (about 2 tsp minced)
Juice and rind of 1 lemon
1/3 cup balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp honey

INSTRUCTIONS

According to ancient lore` the amount of seeds in  pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish Bible). If you’re curious, count away!

Step 1: Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom ofthe pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top ofthe vegetables and sprinkle _ under the skin and on top _ with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.

Step 2: Whisk the ingredients for the marinade together in a bowl. (lf using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika. Cover and rnarinate in the refrigerator for at least l hour or for as long as 2 days.

Step 3: When the chicken is marinated, preheat the oven to 350°F. Cook the chicken, covered, for l-1/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove from the pan from the oven and let cool before refrigerating overnight.

Step 4: About 30 minutes before serving, remove and discard any eongealed fat from the chicken. Reheat, covered, for 25-30 minutes at 350'”F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds. Serve immediately. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

All images and recipes © Norene Gilletz, 2010
(www.gourmania.com)

choux puffs (cream, asparagus or salmon filling)

Liz Fitzgerald used to make these for either appetizers or part of a buffet style event. 
 
Choux pastry

1 cup water 2 ½ oz butter Pinch salt I cup plain flour 4 large eggs at room temperature	Put water, butter and salt into saucepan, bring to boil. Add sifted flour all at once. Stir vigorously over heat until mixture is very thick and forms a ball. Put into small bowl of electric mixer or a food processor and allow to cool to warm. Add eggs one at a time, beating well after each addition. Mixture should be smooth and glossy.
Well greased baking tray. Mug of water. Big teaspoon	Preheat oven to 475 F. Put small balls of dough on tray. Put your hand into cup of water and shake over tray. Bake in hot oven for 10 minutes then for 12 – 15 minutes at 375 F.
Knife, teatowel	Immediately put a small slit in side of each puff to vent steam.

At this point you could fill with whipped cream, ice with melted good dark choc and chomp but for the savoury version reads on......
White sauce and fillings...

2 oz butter 2 oz flour 3/4I pint milk Pinch salt & pepper	Melt butter in pan over low heat and stir in the flour. Cook gently for one minute and then gradually stir in the milk a little at a time. Beat each addition of milk in well – keep a smooth paste then a smooth liquid.
Asparagus 2 cans of asparagus cuts	Drain 2 cans of asparagus cuts and mash in to half the white sauce. Add pepper and salt to taste and fresh herbs.
Salmon Can of red salmon Fresh parsley Lemon juice	Drain a big can of red salmon, mash in to remaining half of white sauce and add lots of finely chopped parsley and a little lemon juice.
Mushroom

Refrigerate until planning to serve. Heat in oven.

Judy’s Ginger Cake

Judy’s Ginger Cake

1 1/2 cups Pl flour 1 cup SR flour 1 tsp soda bic 2 tsp ground ginger ½ tsp cinnamon ½ tsp mixed spice Pinch salt 1 cup caster  sugar 2 eggs 4 tbsp instant coffee 1 cup water 4 oz butter I  tbsp vanilla 1 cup golden syrup

Grease and flour a cake tin. Combine all dry ingredients Add eggs,  water and mix. Melt butter and golden syrup together. Add to main mixture and beat together. Bake in a moderate oven 1 hour to 1 hour 15 mins. Cool and ice/frost . Lemon icing: I cup icing sugar, 2 tsp butter, beat together, add warm lemon juice to preferred consistency.

Judy's coffee cake

Moist Coffee Walnut Cake from Judy –based on PWMU Chocolate Simplicity Cake.

6oz  butter 1 cup sugar 3 eggs 4 tbsp instant coffee 1 or 2 tbsp hot water 2 cups SR flour 1 cup milk I  tbsp vanilla 3-6 oz chopped walnuts

180 gms 90-180 gms

Grease and flour a cake tin. Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk and vanilla. Bake in a moderate oven 45 mins. Cool and ice/frost .

Mocha Ripple Cake

Commonly made by Mum (Liz F) without the ripple. 

4oz  butter 5oz brown sugar 2 eggs I large tbsp instant coffee powder 1 tbsp hot water Pinch salt 8oz S.R flour 1/3 cup milk	120 gms 150gms 2 I large tbsp 1 tbsp Pinch 240 gm 1/3 cup milk	Grease and flour a cake tin. Cream butter and sugar, beat in eggs and coffee dissolved in water. Mix in sifted flour and a pinch of salt alternately with milk. Spread 2/3 batter in tin, sprinkle over chocolate, cocoa, sugar mixture. Bake in a moderate oven 45 mins. Cool and ice/frost .
2 oz chopped chocolate I tbsp cocoa 1 tbsp sugar	60 gms 1 tbsp 1 tbsp

Fitzgerald's lemon delicious

Source is an old magazine extract, quite possibly family circle. The below is word for word as Dom typed and sent it to me.

lemon delicious

125 g butter
1 1/3 cups castor sugar
1/2 cup plain flour
2 tsp grated lemon rind
1/3 cup lemon juice

4 eggs seperated
1 cup milk

lightly grease an ovnproof dish (4 cup capacity)
cream butter and suger, add flour, mix together. add rind, juice, egg yolks, milk and beat until combined.
beat egg whites until soft peaks form, fold into lemon mixture.
pour mixture into prepared dish, place dish into baking dish, pour enough boiling water into dish till it comes halfway up the filled dish
bake in moderate oven about 45 minutes or until cooked in centre. serves hot, serves 4 very generous serves do not freeze do not microwave. 180 - 150 fan forced

Spicy popcorn I made for Christmas 2011

And lots of other occasions. Need to pay attention to not burn the spices. I use a little more oil and half the chili, because I'm a chili wimp.

Spicy Popcorn Recipe

1/2 cup of corn kernels
2 tbs vegetable oil
1 tsp of paprika
1 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt

Method:

1. Heat the oil in a large saucepan over a medium-high heat. Add the corn kernels to the pot but ensure that you can still see the bottom of the pot -- this means don't add too many kernels otherwise they don't cook evenly.
2. Cover the pot and shake it around to coat the kernels in oil. Let the pot heat up for about 2 minutes on medium-high heat. Turn the heat down to medium-low and add the spices. Shake the pot to coat the kernels again and then cover the pot and let it heat up.
3. Shake the pot every so often. Once the kernels start to pop, open the lid ever so slightly to allow some air in. Turn the heat down a little lower and keep shaking the pot. You don't want the spices to burn so keep an eye on it.
4. The kernels should be popping very rapidly now. You can turn the heat off but leave the pot on the burner.
5. Once the popping starts to slow down, take off the lid and place popcorn in a large bowl. Sprinkle on some salt and serve.
6. Popcorn can be stored in an airtight container for up to a week.

Julie's biscuits - nut crescents and almond fingers

Almond / hazelnut / walnuts crescents

225 gm Butter
75 gm Sugar
275 gm Flour
125 gm ground nuts

Form into a roll,
Wrap in wax paper, refrigerate for 15 mins. Slice and shape into crescents.
Bake in a moderately slow oven for 12 mins and while still hot roll in caster sugar (they are quite delicate and crumbly at this stage.)


Almond fingers

6 oz ground almonds
6 oz icing sugar
½ tsp cinnamon
1 egg white

Icing
One tablespoon plain flour
4 oz icing sugar
1 egg white

Combine icing sugar, cinnamon, ground almonds. Beat egg white slightly, add dry ingredients, making stiff paste. Knead until smooth. Roll out on floured board to about ¼ “ thick.

Sift icing sugar and flour into basin. Add enough egg white to give icing consistency. Spread over the dough. Cut into fingers

Bake in moderate oven 10 – 15 mins.

Intro

I have been emailing mum and asking for family recipes to be typed up for me so i can make them myself. It seems like a shame to waste that digitization effort just on me, so I created this - email me other recipes you want preserved as family history, if possible with a photo of the completed dish (feel free to include the background of the dish!)