Barbecue Chicken Pizza

INGREDIENTS

 

DOUGH:

1 1/2 cup of warm water
1 tbsp active dry yeast
pinch of salt
3 1/2 cup of flour
1 tbsp olive oil
little bit of flour for kneading

TOPPINGS:


2 chicken quarters
half a jar of bbq sauce
1 jar of pizza sauce
2 cups of shredded cheddar cheese

Instructions

A. In a bowl, combine 1 tbsp of active dry yeast with 1 and 1/2 cup of warm water. Let that sit for 5 minutes. 

B. In a larger bowl, combine 3 and 1/2 cup of flour and sprinkle of salt. Create a well in the middle then pour the yeast mixture in it.

C. Add 1 tbsp of olive oil.

D. Gently stir until it all comes together in a ball. 

Lightly flour a flat surface. Knead the dough until it’s smooth. Brush a little bit of oil into a bowl. Place the dough inside, cut a cross on top, then lightly brush the top with oil. Cover the bowl to let the dough rise for 2 hours. The dough should double it’s size.

While the dough is rising, the chicken should be done cooking after 40 minutes. Take ‘em out of the oven and let them completely cool in the counter. Once cooled, pull the chicken meat from the bones. You don’t want the bones in your pizza. Set the chicken meat aside until ready to assemble the pizza.

Preheat the oven to 355°.

After 2 hours, the dough should’ve doubled in size. Brush the bottom of a round pizza pan with olive oil. Dump the dough into the pan and just stretch it out to take a round shape. 

Start layering the toppings. First is the pizza sauce, then the bbq chicken, shredded cheddar cheese. Then stick it in the oven to bake for 35-40 minutes.

All=Purpose Bread

5 cups flour
1 tsp yeast
1 tsp salt

1 egg
1 tsp sugar
1 tsp milk powder
2 tsp oil
2½ cup water

Method

• Mix all dry ingredients in a blender with some (flour, yeast, salt, sugar and milk powder).
• Add oil to the dough and water slowly until absorbed thoroughly. 

 If you don't have the machine then sorry, you have to exert more muscles to do it^_^Knead!!!

 
• Place the dough in a bowl and set aside to rise.

 
• Cut into different sizes and roll like balls and form your different styles.

• Spray water on the dough and then sprinkle sesame or black cumin. Leave to rise for another 45 minutes.

 
• Bake in 180 centigrade oven for 25-30 minutes.

Whole Wheat Bread

Ingredients:

• 3 cups warm/hot water
• 1 T (rounded) instant yeast
• 1/3 cup honey
• 1/3 cup olive oil or canola oil
• 1 T salt
• approx. 8 cups Whole Wheat Flour

Method:

Put water, yeast, honey, and oil in mixing bowl.

Add a few cups of flour and the salt. Mix.

Add several more cups of freshly ground flour. 

 

Mix together. Keep adding flour and mixing until the dough is the right consistency (just to the point of not being too sticky to the touch any more). 

 

If you are using an electric mixer you will add flour until the dough pulls away from the side of the bowl and the side of the bowl is 'clean'. Mix the bread in an electric mixer for 10 minutes or knead by hand. 

Take the dough out of the mixing bowl.

 

Cut the dough into 3 equal pieces.

 

 

 

Shape each of the 3 pieces into a loaf shape by folding over the edges of the dough into the center, rotating the dough, and repeating. 

 

Shape each of the 3 pieces into a loaf shape by folding over the edges of the dough into the center, rotating the dough, and repeating.

Oops! My 3 pieces aren't equal sizes. Oh well. Close enough. 

 

Cover with a towel and let dough raise in a warm place for about an hour. 

  

Put the bread pans into the hot oven. 
Bake at 350 degrees for 35 - 40 minutes. 

 Remove bread from oven. 

Wait a couple of minutes then remove the bread from pans and place on cooling rack. 

 Wait until bread is mostly cooled off before cutting it. 

 

Serve with butter, jam, peanut butter, or slice for sandwiches. Delicious and healthy! Enjoy!!

Turkey with Kabsah Spices

 

Ingredients

Ingredients for the turkey

1 whole Turkey (6 kilos)
1 cup salt
 
Ingredients for boiling the turkey

1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt


Ingredients for rice and lentil


3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

• Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.
 

• Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).
 

• When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).
 

• After the turkey is cooked remove it , put it aside and strain the stock or broth.
 

• Heat the oven at 180 degrees.
 

• Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil


• Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.
 

• Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.
 

• Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.
 

• Reduce the temperature on the mixture for about 20 minutes or until fully cooked.
 

• Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.
 

• Finally add the turkey on top of mixture and sprinkle with coriander.

Notes


• The mixed spices or powdered kabsah spices are (cardamom, cinnamon, white pepper, cumin and cloves)
 
• you can cook the turkey straight away in the oven without boiling it first and in this case you can add all the vegetables (onions, celery and carrots) with the turkey on a tray ,you can stuff the turkey with the same vegetables and can add some water , oil, fresh herbs, salt, pepper and spices. Cover the turkey with silver paper half the time it will stay in the oven. Every 1 kilograms of turkey, needs about 40 minutes in the oven at a temperature of 180 degrees to cook. It can be brushed with the stock dripping from it, from time to time, so it wouldn’t dry out.
 
• If using a frozen turkey, keep it for 2 days in the fridge just to melt.

Al Mutabbac

Ingredients

The dough:

3 cups flour
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
1 ¼ cups water
Oil to fry
 
Meat filling:

2 olive oil
1 chopped onion
2 chopped garlic cloves
½ kilo minced meat
Salt and pepper
1 teaspoon herbs (ground cardamom, cinnamon, cumin)
½ cup Green onion
½ cup tomato cubes
2 whisked eggs



Banana filling:

1 whisked egg
3 Mashed banana
1 table spoon lemon juice
2 table spoon sugar
1 tea spoon (ground cardamom, cinnamon, cumin)
Honey, grated peanuts for garnish

Method

- For the meat filling:
 
- Heat oil in a pan over medium heat and fry onion and garlic. Add minced meat and season with salt, pepper and the rest of the spices. Leave on a low heat until the meat is cooked.
 

- Add the green chopped onion and tomatoes. Mix well and finally add whisked eggs, but do not cook completely.
 

- For the banana filling: 

 
- Heat oil in a pan over medium heat and fry eggs in it, and then add mashed banana and lemon juice. Add sugar cardamom, carnation and cumin. Mix well.
 

- For the dough: 

 
- Mix flour with salt and sugar in a blender, and then add oil and water slowly until firm smooth dough is made.
 

- Brush the working surface with oil and spread dough on it by a rolling pin. Put filling in the middle, fold it like an envelope shape, grease with oil and lay side by side.
 

- Bake in an oven of 180 centigrade until it turns golden brown.
 

- In banana filling, garnish with honey and peanuts.

Lamb and olives pies (fatayer)

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup






For dough



2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:


- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
 

- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:


- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
 

- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
 

- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
 

- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
 

- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
 

- Place in an oven tray, leave to rise for another 15 minutes.
 

- Preheat oven to 200° C.
 

- Brush pies with egg whites, and bake for 25 minutes or until golden.

Kalderetang Kambing (Goat Kaldereta)

 

Ingredients:

 

1 kg. of goats meat

1/2 bottle of green olives

1/2 can of green peas

2 cans of liver spread

1 can of tomato sauce

salt and pepper to taste

1/2 cup of bread crumbs

1 tbsp. of Worcestershire sauce

1 tbsp. of Tabasco sauce

2 tbsp. of olive oil

2 tbsp. of Achuete coloring(optional)

4 bay leaf

4 potatoes cut in cubes

1 carrot medium sized but in cubes

2 sweet red pepper

half tsp. of minced garlic 

Cooking procedure:

 

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

 

 

Siopao (Steamed buns)

 

Siopao (Steamed Buns )

Siopao is the Filipino version of the Chinese baozi (steamed buns). It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go.there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using  chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.

Ingredients:

1-1/2 cups warm water

1/2 cup white sugar

1/4 cup canola oil

1 tsp. salt

4 cups flour

1 tbsp baking powder

1 tsp. yeast

Method:

1) Put all the ingredients in the pan. Knead the dough for  30 minutes. When the kneading is finished , leave the dough in the pan to rise until doubled in bulk.

 

 

 

2) Take out dough and divide it into 20-24 pieces.

3) Roll out each piece into about 6 inches discs, should be thinner around the edges. 

Place about 1 heaping tablespoon of filling on the center of dough. Gather the edges, using the N-S and E-W or the 12 o'clock-6 o'clock and 9 o'clock-3 o'clock fashion. Meaning, take the 2 opposite sides and pinch them together, then the other 2 sides together, then gather the rest of the sides, pinching them altogether to seal well.

4) Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.

5) Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam. (Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns).

6) Steam the siopao for 15-20 minutes.

Looks like this when its cooked!*__*

 

Sauce Ingredients: 

4 tablespoons soy sauce
4 tablespoons brown sugar
4 tablespoons oyster sauce
2 tablespoons fish sauce
4 tablespoons sweet chili sauce
2 tablespoons cornstarch dissolved in 1/8 cup of water
2 teaspoons sesame oil
Salt, pepper, cayenne and lime juice to taste

 




or the the other way around:

Sassy Sauce
just mix them altogether

3 tbsp apricot preserves
1 tbsp soy sauce
1 tsp hot red chili sauce