Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Somebody somewhere commented that my blog is very nice, but a bit baking-heavy. Well, I cannot help it. I consider myself to be a much better baker than a cook. And with Christmas around the corner, I'll be baking and baking and baking. According to the traditions, one must have seven different types of cakes and cookies on the Christmas table, so I must obey - and keep up a certain reputation I've acquired among my family and friends:)
But just to show I can cook as well, I'm going to post a non-baking recipe today and tomorrow. Tonight I start off with a very easy supper recipe for Sesame and Lemon Chicken. I discovered the recipe from a tiny cookbook by Tami Lehman-Wilzig & Miriam Blum, called "The Melting Pot: A Quick and Easy Blend of Israeli Cuisine" - a gift my friend Hille brought me back from her trip to Israel few years ago. I've made this dish couple of times, and can really recommend it. Again, I love the easiness of this dish, the subtle lemon flavour and the crunch of sesame seeds in my mouth. And I know that kids like this, too - I've checked!
Aitäh raamatu eest, Hille!
Sesame and Lemon Chicken
(Sidruni-seesamikana)
Serves 4
4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying
Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.
But just to show I can cook as well, I'm going to post a non-baking recipe today and tomorrow. Tonight I start off with a very easy supper recipe for Sesame and Lemon Chicken. I discovered the recipe from a tiny cookbook by Tami Lehman-Wilzig & Miriam Blum, called "The Melting Pot: A Quick and Easy Blend of Israeli Cuisine" - a gift my friend Hille brought me back from her trip to Israel few years ago. I've made this dish couple of times, and can really recommend it. Again, I love the easiness of this dish, the subtle lemon flavour and the crunch of sesame seeds in my mouth. And I know that kids like this, too - I've checked!
Aitäh raamatu eest, Hille!
Sesame and Lemon Chicken
(Sidruni-seesamikana)
Serves 4
4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying
Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.
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