Seasonal Ontario Food: Chicken

Showing posts with label Chicken. Show all posts

Wednesday, 1 June 2022

Hariyali Chicken Kebabs

These were so yummy! We had no trouble (do we ever?) eating them all ourselves, with rice and peas on the side. If you were serving other Indian dishes with them, though, they would go further. Also they would go further if you are not the complete piggies that we are. You could cut the recipe in half but I suspect you could easily keep half in the fridge for cooking the next day.

I liked the touch of red pepper, but it's not particularly traditional. Next time I might broil the peppers a bit before threading them on the skewers; they stayed pretty crisp even when the chicken was cooked.

2 to 4 servings

20 minutes to prepare chicken and marinade

2 to 24 hours to marinate

15 minutes to cook

4 to 6 cloves (1 head) garlic

2" piece of ginger

1/2 teaspoon cumin seed

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

1 teaspoon sweet paprika

1/4 to 1 teaspoon hot red chile powder

1/2 teaspoon salt

3/4 cup coarsely chopped cilantro

1/4 cup coarsely chopped mint leaves

2 tablespoons very thick yogurt

the juice of 1/2 large lemon

OR 1 large lime

1 tablespoon mild vegetable oil

2 or 3 (600 grams; 1.5 pounds) skinless, boneless chicken breasts

1/2 large red or orange bell pepper OPTIONAL

Peel and slice the garlic, and put it in the bowl of blender with the ginger, also peeled and sliced. Add the spices and salt.

Wash and dry the cilantro and mint. Trim the stems off the cilantro, chop it coarsely, and add it. The mint leaves should be picked off the stems and the stems discarded, except for the tender tips. Add the yogurt and purée the mixture, stopping to scrape down the sides as needed. Scrape as much of it out as you can into the container in which you are going to marinate the chicken.

Add the lemon juice to the blender and process to wash down the sides. Pour it into the rest of the marinade and add the oil. Mix well.

Cut the chicken into bite sized pieces. Add them to the marinade and turn them to coat them in it. Cover and refrigerate for 2 hours to overnight.

If using bamboo skewers, soak them for at least 30 minutes first; several hours is better so I try to remember to start soaking them as the chicken begins to marinate. Thread the chicken on the skewers, keeping as much marinade on them as possible. If you like, put bite-sized pieces of red or orange bell pepper in between each piece of chicken. Lay them on a broiler pan and spoon half the remaining marinade evenly over them.

Broil for 5 to 6 minutes per side (2 sides) until cooked through. When you turn them over, spoon the remaining marinade over them before broiling again. Serve at once with rice or naan, and the vegetable dishes of your choice.

Last year at this time I made Pizza Crackers.

Friday, 13 May 2022

Stuffed Tau Pok

Last time I was in a civilized place - and apparently my definition of "civilized place" is "has a Chinese/Asian grocery store" - I stocked up on tau pok. It freezes extremely well, and I freely admit it is my favourite form of tofu. In spite of consisting of deep fried chunks, it is really not greasy and the resulting chewy/airy texture is terrific. If you think you don't much like tofu and it is the texture that puts you off, this is a good way to try it again and see.

There are a number of traditional recipes for stuffing and steaming tau pok. My take on it combines things from 2 popular versions, mostly as a matter of expedience; other than the tau pok itself these are all ingredients I can get around here.

I found the oyster sauce added a necessary punch of saltiness to these - in spite of the fish sauce, they were not really salty in themselves. If you don't have any oyster sauce, add a bit more fish sauce or double the salt in the filling.

16 to 20 pieces

1 hour - 20 minutes prep time

assumes puffs are steamed in 2 batches

Fried Tofu Puffs Stuffed with Meat and Green Onions

250 grams (1/2 pound) ground pork OR chicken

2 tablespoons fish sauce

1/4 teaspoon salt

freshly ground black pepper

1 tablespoon arrowroot OR corn starch

1 tablespoon finely grated fresh ginger

2/3 to 1 cup finely chopped green onion OR chives

2 teaspoons mild vegetable oil to oil dish

1 package (185 grams; 6.5 ounces) fried tofu puffs (tau pok)

about 1/2 cup chicken stock

oyster sauce

cilantro

Put the ground meat in a bowl with the fish sauce, salt, pepper, and arrowroot. Peel and grate the ginger, and add it. Wash, dry, trim, and chop the green onions or chives very finely and add them. Mix everything very well.

Set up your steamer; it should hold the stuffed tofu in a dish. Mine would only hold half at a time so I set up 2 dishes to go into it. Lightly oil the dish or dishes, and turn the heat on under the steamer. If you are doing it in two rounds, be sure there is plenty of water in it, or that you can add boiling water to top it up if needed.

Meanwhile, stuff some tofu. Cut a slit in one side (top) of each puff and put in a bit of the filling You can stuff in more than you might think and I found it useful to score off the bowl of filling to make sure it was being more-or-less evenly divided. There were 18 puffs in my package, but they are plainly hand-cut and varied a bit in size so quantity may not be exact either. Arrange them in the oiled dish(es) in a single layer, stuffing up. Place them in the steamer and pour a little chicken stock on them; just enough for them to be sitting in about 1/4" of it. Steam for 20 minutes. If you have a rack or similar thing that can go under the plate to be steamed, and which has handles to allow it to lift the plate out, that is very helpful.

If you have a second dish, check the water level, and steam it for 20 minutes with a little chicken stock in the same way.

These will be very hot when they come out, and the spongy tofu holds some of the broth to burst out and burn you when bitten, so let them sit for a full 10 minutes before serving. Garnish them with a drizzle of oyster sauce and a sprinkle of chopped cilantro, if you like.

Last year at this time I made Sorrel Soup.

Monday, 18 April 2022

Danish Meatballs in Curry Sauce

Everybody knows Swedish Meatballs! And they're delicious, no question. But rich, very rich. You would expect the Danes - who make some wildly rich dishes themselves - to try to out-do them, but in fact this popular Danish meatball dish is fairly restrained, especially if you use ground chicken. Or turkey. I didn't list it but more because I was running out of room than because I don't think you could use it. So this is really more suitable for cooking on a regular basis, and it's also quicker and easier to make.

Just like any Canadian "curry" from the past, it calls for an apple to add a little sweetness. A touch of lemon then sharpens it up. It's usually served with rice, but potatoes or noodles would be good too. Just add a green salad or vegetable to finish your meal.

4 servings

45 minutes prep time

Make the Meatballs:

500 grams (1 pound) ground veal, chicken, OR pork

1 small onion

1 large egg

3 tablespoons wheat flour OR toasted barley flour

1 teaspoon salt

freshly ground black pepper to taste

the finely grated zest of 1/2 lemon, optional

a little milk if needed

2 or 3 tablespoons minced parsley, if possible

3 cups chicken or vegetable broth

Put the meat into a mixing bowl. Peel and mince the onion, and add it, along with the egg and all the seasonings. Mix well and form into 20 or 24 equal balls.

Bring the broth to a boil in a heavy-bottomed soup pot. Gently add the meatballs and simmer for about 20 minutes.

Make the Sauce:

1 small onion

3 tablespoons unsalted butter

1 large apple

3 tablespoons wheat flour OR toasted barley flour

2 tablespoons Madras curry powder

salt & freshly ground black pepper to taste

the juice of 1/2 lemon OR 2 tablespoons apple cider vinegar

Meanwhile, peel and mince the onion. Heat the butter in a medium skillet over medium heat. Add the onion and cook gently. While it cooks, wash and core the apple, and cut it into dice. Add it to the onion to sauté. Stir regularly.

When the onion and apple are softened, sprinkle the curry powder and flour over them. Mix in well and let cook for another minutes until no dry powder is visible. Season with the salt and pepper.

Scrape them into the pot of meatballs, and mix in gently but well. Add the lemon juice. Simmer for another 5 to 10 minutes, until thickened.

Serve at once over steamed rice.

Last year at this time I made Spinach Tortilla Wraps.

Friday, 8 April 2022

Garbanzos with Chicken & Peppers

Greenhouse peppers at this time of year; but keep this dish in mind for late summer and early fall as well. Really, this is something I would happily eat all year long, as long as I could get the peppers.

I know I usually refer to them as chick peas, but this dish is so distinctly Spanish, it's going to have to be garbanzos. I also have to say that if you have an Instant Pot, there is no reason not to be cooking beans from dried. If you really have to use canned beans, though, you will need 2 cans.

There was none around at the moment, but a little parsley on top would have been ideal.

4 servings

1 hour 15 minutes - 40 minutes prep time

NOT including cooking the chick peas

1 1/3 cups raw chick peas

OR 3 1/2 cups cooked chick peas

1 medium onion

1 to 3 cloves of garlic

1/2 large red bell pepper

1/2 large orange bell pepper

1/2 large yellow bell pepper

2 tablespoons olive oil

2 or 3 bay leaves

1/2 teaspoon salt

1 teaspoon cumin seed

2 teaspoons sweet OR smoked Spanish paprika

freshly ground black pepper to taste

2 cups chicken stock

1/4 cup white wine vinegar

600 grams (1.5 pounds) chicken pieces

1/4 cup barley OR wheat flour

salt & pepper to taste

2 tablespoons olive oil

Cook the chick peas by putting them into a pot and covering them generously with water; bring to a boil, then turn it off and cover them. Let them soak for one to several hours.

Drain the chick peas and either return them to the pot and re-cover with plenty of water and a teaspoon of salt then boil them gently until tender, or cook them in the Instant Pot - I give them 8 to 10 minutes with natural release. If cooked on the stove top, they will need 1 to 2 hours.

When you are ready to start the stew, peel and chop the onion. Peel and mince the garlic. Wash, core, and chop the peppers into dice a little larger than a cooked chick pea.

Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion and peppers and cook for about 10 minutes, stirring regularly, until softened and reduced. Add the seasonings and mix in well, then the chicken stock and vinegar. Let this mixture simmer while you prepare the chicken to be added.

Coat the chicken in the flour, into which the salt and pepper have been mixed. Heat the oil in a large skillet over medium-high heat, and fry the chicken on all sides until nicely browned. Add the pieces to the pot of chick peas. Use a little of the cooking broth to de-glaze the skillet, and add it back into the stew.

Simmer for 15 to 30 minutes, until the chicken is well done and everything is thick and stewish. Rest for 5 minutes, then serve.

Last year at this time I made Strawberry Sponge Pudding.

Wednesday, 23 March 2022

Russian Meat Pie

I'm giving instructions for making this as 1 large pie, but I actually made one medium pie (for my mother and I) and a couple of individual pies (for Mr. Ferdzy). This will all make sense when I also tell you that the medium pie was made with chopped lamb liver (could have use beef, or chicken for that matter) and the smaller ones had regular ground beef in them. The kind of meat you use in these is really very flexible; it just has to be chopped up fairly finely.

This is another relative of the Russian pies made with some combination of yogurt/sour cream/mayonnaise, and no complaints here. It was lovely.

As with the meat, the herbs can be changed around. If there's anything that's immutable, I'd say that lots of onions are required.

It feels strange publishing a Russian recipe at the moment, but let's try to remember that people are not their nation's politics. I'd like to share a story I heard of a woman in our town, a friend of my mother-in-law's. She used to go around and share her history with high-school students. She came from Poland (I think), and was a teenager during WWII. When the Russians came in from the east, she was on the road as a refugee. She was seized by a band of Russian soldiers, raped, and left to die in a snow-bank. A little while later another band of Russian soldiers came along, who pulled her out and gave her medical treatment and took care of her until she could get to a better situation.

Let's remember that every society has its smashers and its menders. Let us be on the side of the menders and support them wherever we can find them.

8 servings

1 hour 30 minutes - 45 minutes prep time

Make the Pastry:

1 1/2 cups whole spelt flour

3/4 teaspoon salt

3/4 teaspoon baking powder

1/3 cup cold unsalted butter

1/2 cup thick yogurt

Mix the spelt flour with the salt and baking powder in a mixing bowl. Grate in the butter, pausing to dust the flour over it every so often. Rub the butter into the flour until evenly distributed but still in little lumps. Mix in the yogurt to form a ball of stiff dough. Cover and set it aside.

Make the Filling:

3 medium onions

3 cloves of garlic

1 medium carrot

1 tablespoon bacon fat or mild vegetable oi

1/4 teaspoon salt

freshly ground black pepper to taste

400 grams (scant pound) ground beef or other meat

1/3 cup chopped fresh parsley and/or dill

Peel and chop the onions. Peel and mince the garlic. Peel and grate the carrot.

Heat the fat or oil in a large skillet and cook the onions and carrot gently over medium heat, stirring regularly, until softened and reduced. Add the garlic and seasonings. Add the ground or finely chopped meat, and cook until browned but still with a fair bit of pink showing. Remove the pan from the heat.

Wash, dry, and chop the herbs.

Roll out the pastry to fit your pie plate(s). Spread the filling out in it evenly, and sprinkle with the chopped fresh herbs. Preheat the oven to 350°F.

Make the Topping:

1 cup thick yogurt

1/4 cup mayonnaise

3 large eggs

1/4 teaspoon salt

freshly ground black pepper to taste

Whisk the mayonnaise into the yogurt, then beat in the eggs one at a time. Season with the salt and pepper, and whisk again. Pour this evenly over the prepared pie(s). Shake them gently to settle the topping into the meat.

Bake at 375°F for 45 to 50 minutes for a single pie, or for 30 to 35 minutes if you have made 6 single pies. In any case the filling should be just set in the middle, and show some brown spots.

Let rest for 10 to 15 minutes before serving; also fine at room temperature.

Wednesday, 2 March 2022

Yogurt Chicken

There are a lot of versions of yogurt-marinated chicken in Indian cooking; this is my own take on them. It was extremely well-received and I liked it a lot too. I can see it becoming a regular menu item.

The flavours are less complex than in some dishes, but they are lively and almost sweet from the fennel and cinnamon. I didn't put any heat into this, other than generous quantities of pepper. I suspect that sometimes I will want to add some, and sometimes I won't. If you do want heat, simply add whatever quantity you would like with the other spices, or a finely-chopped fresh hot pepper or two if they are in season.

The yogurt marinade will, of course, curdle as soon as it is heated. Once it thickens up again, however, all will be well.

Do check the chicken regularly towards the end of the cooking - you will need to stir up the sauce hard to be sure it doesn't scorch.

I used skin-on, bone-in chicken thighs but I think this would be just as well made with skinless, boneless ones.

4 servings

15 minutes to prepare marinade

marinating time

1 hour - 30 minutes prep time

Marinate the Chicken:

2 tablespoons peeled and grated fresh ginger

1 tablespoon peeled and grated garlic

1 1/2 teaspoons salt

freshly ground black pepper to taste

1 cup yogurt

1 kilo (2 pounds; 8 medium) chicken thighs

Peel and grate the ginger and garlic, and put them in a coverable container which will hold the chicken. Add the salt and pepper, and stir in the yogurt. Add the chicken pieces, coating them completely with the yogurt marinade. Cover and refrigerate for 2 hours to overnight.

Mix the Spices:

1 tablespoon fennel seeds

2 teaspoons cumin seeds

4 teaspoons coriander seeds

2 teaspoons ground turmeric

4" to 5" piece of cinnamon bark

2 or 3 cloves of garlic

Grind the fennel, cumin, and coriander seeds. Mix them in a small bowl with the turmeric. Break the cinnamon into 1" to 2" pieces. Peel and mince the garlic and add it to the bowl.

Cook the Chicken:

2 medium onions

2 tablespoons mild vegetable oil

1/4 cup fresh cilantro, if available

Peel and chop or thinly slice the onions. Heat the oil in a large skillet over medium heat and cook them for about 5 minutes, stirring regularly, until softened and reduced in volume, and slightly browned. Add the bowl of spices including the cinnamon and garlic, and mix in well. Allow to cook for another minute or so, then add the chicken, nestling it in one piece at a time. Scrape in all the marinade.

Cover the chicken and let it simmer for 15 minutes. Remove the lid and turn the pieces over. Simmer for a further 12 to 15 minutes, uncovered, until the sauce has reduced to a thick coating. Stir occasionally.

Garnish with finely chopped fresh cilantro. Serve with rice or roti.

Last year at this time I made Nutty Turnips.

Monday, 27 September 2021

Cebada con Pollo

Everybody knows Arroz con Pollo, but as I point out to the edge (?) of tedium, I need to avoid too much arroz. Barley is a much healthier choice, and fortunately it goes with chicken just as well as rice. It does make it slower to cook, but not really any harder.

This was one of the dishes my parents learned to make when we lived in Mexico when I was very young, and it has remained a favourite with everyone ever since, and has also become much more widely known.

You can make this all winter - it's a great winter dish - with greenhouse peppers, pickled Jalapeños, and canned tomatoes but there is no doubt it is particularly nice at this time of year when all those things can be had fresh from the garden.

Cook the Barley:

1 cup barley

1/2 teaspoon salt

3 cups water

Put these into the rice cooker and cook. This can be done up to a day in advance.

Finish the Dish:

450 grams (1 pound) red peppers

3 small red onions

1 to 3 Jalapeño peppers

3 or 4 cloves of garlic

1 kg (2 pounds) chicken pieces

1 tablespoon mild vegetable oil

2 cups crushed or chopped tomatoes (fresh or canned)

1 cup water OR chicken stock

Wash, core, and dice the peppers. Peel and chop or sliver the onions. Wearing gloves, wash, core, and dice the Jalapeños. Peel and mince the garlic. Blot the chicken dry with a bit of paper towel.

Preheat the oven to 375°F.

Heat the oil in a large oven-proof skillet or stove-top safe casserole. Brown the chicken pieces well, then transfer them to a plate. If there is excess fat left in the pan, drain if off until there is just enough to sauté the vegetables.

Sauté the peppers and onions until softened and partially cooked. Add the Jalapeños and garlic and cook for another minute or two. Then, add the tomatoes and water or stock. Mix well. Add the barley and mix it in well, then nestle the chicken pieces into it, so they are mostly submerged but the top layer of skin stays out to get crispy.

Transfer the pan to the oven and cook for 50 minutes to an hour, until the chicken is done. Let rest for 5 or 10 minutes, then serve.

Last year at this time I made Chicken 65.

Wednesday, 8 September 2021

Parchment Cooked (Mostly) Duck, Chicken, or Fish

You must have a panini (sandwich) press for this, or similar electric griddle which heats from both top and bottom. Possibly even a waffle maker will work, but I have not tried it. You must also have parchment paper.

I should probably have posted about this earlier this summer, since one of the best things about this technique is that it keeps the heat down in the kitchen. The other best thing about it, though, is that it cooks duck, chicken, or fish pieces in 2/3 the time of pan or broiler cooking, with very little mess, and so I do cook this way all year. The result produced is somewhere between poaching and broiling; once you have the times down you can have perfectly cooked, tender and juicy poultry or fish. I haven't tried pork chops, because things really don't brown, although I guess like the duck they could be browned in a pan afterwards. But once you are using another pan, you lose a lot of the point of this technique.

If you are cooking duck breast it must still be finished in a pan in order to get that crispy skin which is what makes duck breast so special. Duck is the only poultry that has skin that will crisp even after it is otherwise cooked, so don't expect to be able to do that with chicken. Chicken cooked by this technique should be skinless. Fish could have skin, but it won't be nice - peel it off and discard it once cooked, or better, use skinless fish fillets to start with as well.

It's duck in the photo; cooked the way we like it which is less rare than usually recommended. The panini press cooks at a reliable and relatively low temperature, but both sides at once, which is why it cooks things quickly (though not in half the time) yet keeps them tender and moist.

It will depend on the size of your appliance, but for mine and for most of them, 2 servings will be the most you can cook at once. The times listed below assume 2 pieces; you may wish to check earlier for doneness if you are only cooking one piece.

per portion

5 to 10 minutes prep time

8 to 16 minutes cook time

5 minutes rest time

1 or 2 boneless portions of duck breast, chicken, or fish fillets

seasonings to taste

parchment paper

Lay out a piece of parchment paper of sufficient size to wrap around your portions of duck, chicken, or fish on the counter. Sprinkle the seasonings you wish to use lightly over it. Lay the portions on the seasoned paper so that they will fit properly in the appliance as they cook, but with a small amount of space between them if more than one piece. You can usually do 2 chicken or duck breasts, 4 chicken thighs, or up to a pound of fish pieces. Season the tops as well.

Plug in the panini press or other griddle to preheat for a minute or so.

Fold the top and bottom of the parchment paper up to meet each other, and fold them to interlock and lie flat over the pieces of meat. Neatly fold up the edges to make a flat, fairly rectangular package. Place it in the centre of the press, and close it firmly.

Cook for:

- 4 to 6 minutes for fish, depending on type and thickness

- 6 minutes for chicken

- 6 to 8 minutes for duck breast, depending on thickness and desired level of doneness

THEN rotate the package (not turning it over), press back down firmly, and cook for a further:

- 4 to 6 minutes for fish

- 5 to 6 minutes for chicken

- 6 to 8 minutes for duck breast

Remove the package at once to a plate and let rest for 5 minutes before serving, for fish or chicken.

For duck breast, it should be unwrapped and placed in a hot, lightly oiled pan skin-side down until the skin is crispy, about 5 minutes. Transfer, skin side up, to a serving plate, cover loosely, and now let it rest 5 minutes before serving. Tongs are the best tool for all of this.

If the cooked meat is to be used cold in salads, transfer it to the fridge as soon as it is cool, well wrapped or in a container.

Last year at this time I made Cauliflower Finnish Style.

Friday, 20 August 2021

Thai Basil Stir-Fried Liver

Yes, I made Mr Ferdzy a chop.

I used beef liver for this, but I tend to think lamb liver is the best liver, and I see no reason why chicken livers would not work well. I tend to avoid pork liver; it is just too intense. But if you like it, you could use it.

Liver is, of course, used regularly in Thai cooking; it's just fairly unlikely to show up in North American restaurants given the lack of popularity of liver in these parts. I think the strong fragrant flavour of Thai basil goes with it extremely well. Liver in general stands up well to the kind of strong flavours in this dish, being a strong flavour itself.

This is a pretty simple and straightforward stir-fry; as usual with stir-fries, make sure all your ingredients are prepared and ready to go before you start cooking

2 servings

40 minutes prep time

Prepare the Sauce:
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
the juice of 1/2 lime
a pinch of sugar (optional)

Mix these in a small bowl and set them aside.

Finish the Dish:

300 grams (10 ounces) beef or lamb liver
4 shallots
1 small sweet orange or red pepper
1 cup loosely packed Thai basil leaves
3 cloves of garlic
1 or 2 small hot chiles OR dried red chile flakes to taste
2 tablespoons mild vegetable oil

Cut the liver into bite-sized pieces, discarding any tough or stringy bits. Put it in a small bowl and set it aside.

Peel and sliver the shallots. Core, de-seed, and sliver the sweet pepper. Strip the basil leaves from the stems, discarding the stems. Peel and mince the garlic, with the hot chile if you are using a fresh one.

Heat the oil in a large skillet over medium-high heat. Add the garlic and chile (or chile flakes), and let sizzle for a minute or two until the garlic just darkens a little. Add the liver, shallots, and pepper at once. Cook, stirring regularly, until the liver and vegetables are cooked - not more than 3 or 4 minutes. Add the sauce a minute or two into the cooking process; it will be absorbed and disappear about the time the meat is done.

Stir the basil leaves into the pan and turn off the heat. Keep stirring just until they are well wilted and distributed throughout, then serve at once.

Last year at this time I made Yogurt Baked Bulgur & Vegetables.

Friday, 25 June 2021

Haskap Chicken Tourtière

This is trailing a bit... due to very early heat and drought haskaps are mostly over already. But maybe you were able to freeze some. In spite of everything we got a pretty good crop; what we could snatch from the birds, who have definitely found them.

There's already a lot going on here, so I resorted to frozen puff pastry for the crust, although what this mostly requires is some patience. Time to cook the potatoes; time to bake the pie; and time for it to cool.

Now that haskaps are fading from the scene, you could use currants instead. Red or black ones for best effect, although they will be a bit seedier than the haskaps.

Given the size and richness of the ingredients this is a bit of a party piece; and who knows? Someday soon we'll be able to gather more than two or three together again. As of yesterday, Mr. Ferdzy and I - my mother was done with it a few weeks back - are fully vaccinated. Hurray!

8 servings

2 hours - 40 minutes prep time

NOT including cooking the potatoes

NOT including cooling time

Pre-Cook the Potatoes & Mix the Seasonings:

300 grams (10 ounces; 4 medium) potatoes

1 1/2 teaspoons salt

1/2 teaspoon black peppercorns

1/2 teaspoon celery seed

1/4 teaspoon allspice berries

1 1/2 teaspoons rubbed savory

1/2 teaspoon rubbed sage

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Put a pot of water on to boil and boil the potatoes for 10 minutes. Drain and allow to cool. You could also use leftover baked or boiled potatoes - you want approximately 2 cups once peeled and diced, which is what you should do once your potatoes are cool.

Grind the salt, peppercorns, celery seed, and allspice together. Put them in a small bowl with the rest of the seasonings.

Prepare the Filling:

1 cup finely chopped green onions

500 grams (1 pound) ground chicken

2 large eggs

500 grams (1 pound) skinless, boneless chicken pieces

Wash, trim, and chop the green onions. Put them in a mixing bowl with the ground chicken, the cooled, diced potatoes, the spices, and the eggs.

Preheat the oven to 350°F.

Chop the remaining chicken into bite-sized pieces and add to the mixing bowl. Mix everything well together.

Finish & Bake the Pie:

450 grams (1 pound; 2 rolls) thawed from frozen puff pastry

2 cups haskap berries

Take one sheet of the thawed puff pastry and roll it out slightly. Line a large (10") pie plate with it, letting the corners drape over the edges. Spread 1/3 of the chicken filling evenly in it.

The berries must be washed and picked over, and drained well. Spread half of them evenly over the chicken filling in the pie-crust. Top with another 1/3 of the chicken filling, evenly spread out, then add the final layer of berries and chicken filling in the same way.

Fold the edges of the puff pastry up over the filling. Roll the remaining piece slightly and lay it on top so that the triangular edges are sticking out over the straight sides of the bottom piece. In between each of the folded up sections, pull the pastry slightly away from the pie plate and tuck the triangular overhanging pies in along the inside of the pie plate. Once they are all in, pinch around the edges to seal, and shape the top of the pie nicely. Poke it all over with a fork to allow the steam to escape. Put the pie plate on a baking tray - I think you can rely on this one to be a leaker - and bake for 1 hour and 15 to 20 minutes, until golden brown.

Let the pie cool to just warm or room temperature before serving. It will definitely cut better once cool, and can be made in advance and refrigerated; bring it out 15 minutes or so before serving to bring it back to room temperature.

Last year at this time I made Basic Very Low Sugar Ice Cream.

Wednesday, 23 June 2021

Moo Goo Gai Pan

This classic Chinese-Canadian dish can be found on the menu of every Chinese take-out on the continent, probably. The name translates to fried chicken and mushrooms, although a generous quantity of other vegetables is usually included. You can make it at any time of year with whatever vegetables are in season, but I particularly like it now with snow or snap peas. Later on, broccoli is an excellent choice too; but asparagus, green beans, zucchini, cauliflower, Brussels sprouts or even cabbage or kohlrabi would all work. I tend to think something green but not too thin and leafy works best. I list carrot and red pepper as optional, but if you can get at least one of them they will add a very desirable pop of colour.

Garlic is the usual choice, but when the peas are in, so are garlic scapes, and they work very well, although like last year, I'm finding them rather tough and stringy this year from lack of water.

As for the mushrooms, you can keep it inexpensive and easy with basic button mushrooms, or branch out with shiitake or oyster mushrooms. If using shiitake, you can reduce the amount by weight by about 1/3; you will still have about the same volume as you would with other, moister mushrooms.

Mr. Ferdzy and my mother were quite impressed at how much this tastes like take-out Moo Goo Gai Pan... and it really does! Serve with steamed rice or fried noodles for the complete experience.

2 to 4 servings

45 minutes prep time, PLUS time to marinate the chicken

Stir Fried Chicken with Mushrooms - Moo Goo Gai Pan

Marinate the Chicken:

450 grams (1 pound) skinless, boneless chicken pieces

1 tablespoon mild vegetable oil

1/2 teaspoon salt

1 tablespoon soy sauce

2 tablespoons arrowroot or corn starch

Cut the chicken into bite-sized pieces. Toss it with the remaining ingredients in a coverable container,. Cover and refrigerate for 30 minutes to several hours.

Make the Sauce:

1/3 cup chicken stock

1 tablespoon arrowroot or corn starch

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon sherry OR Chinese cooking wine

2 teaspoons toasted sesame oil

Dissolve the arrowroot in the chicken stock, then add the remaining ingredients. Cover and set aside until needed (in the fridge if done much in advance.)

Prepare the Vegetables & Finish the Dish:

1 carrot (optional)

1/4 of a red pepper (optional)

225 grams (1/2 pound) mixed fresh mushrooms

2 cups snow peas

2 or 3 cloves of garlic OR garlic scapes

1 fresh onion with the greens OR 3 or 4 green onions

4 tablespoons mild vegetable oil

Peel and slice the carrot thinly, or the pepper into slivers. Clean and quarter or otherwise cut the mushrooms into bite-sized pieces. Top and tail the snow peas. Peel and mince the garlic, or trim the garlic scapes and chop them into inch-long pieces. Peel and chop the onion and the greens, keeping them separate, or trim and chop the green onions.

Heat half the oil in a large skillet over high heat. Add the chicken, with the marinade, and cook until the chicken is cooked through, stirring regularly. Transfer it to another dish once it is done, leaving behind as much oil as possible. However, you will likely need to add a little more to cook the vegetables.

Add the carrots or pepper to the pan and cook for just a minute or so, stirring frequently. Add the mushrooms and white parts of the onions, and continue to cook and stir. When they look partially cooked add the snow peas, garlic, and onion greens. Cook for another 2 minutes or so, until the vegetables all appear to be done but still quite crisp. Add the sauce and mix it in well. Cook for about 1 minute more, until the sauce is thickened. Serve at once with rice or noodles.

Last year at this time I made Peas in Butter Sauce.

Friday, 4 June 2021

Circassian Chicken (Çerkez Tavuğu)

I served this with bread and salad, which I think is fairly traditional, but less than ideal for me. Next time I will keep it simpler and healthier, and skip the bread - there's plenty right in the chicken - and eat it wrapped in whole lettuce leaves. We all really liked this, and it's simple and delicious enough that I intend to make it quite often this summer. You could make this at any time of the year, but as a cold salad I think it is perfect summer food.

It's Turkish, of course, although we did not happen to encounter it while we were there. The use of breadcrumbs as a "sauce" is quite unusual, but it's a great way to use up stale bread. I've seen a few recipes with yogurt instead of the breadcrumbs, but I think that changes it to something more pedestrian. However, if it comes out a bit thick I would not hesitate to loosen it with a spoonful of yogurt if I was short on the chicken stock.

You can add some vegetables to it if you like, but any recipe I saw with other vegetables in it was not written in Turkish by Turkish cooks; take that for what it is worth. The number of portions assumes bread and salad at the lower end, and that it is part of a mezze spread with multiple dishes available, at the upper end.

4 to 12 servings

45 minutes prep time

BUT it should be made somewhat in advance to cool and rest

Cook the Chicken:

450 grams (1 pound) skinless, boneless chicken pieces

1/4 teaspoon salt

1 bay leaf

1 small carrot (optional)

1 small onion (optional)

1 small stalk celery (optional)

2 cups water

Put the chicken pieces into a pot with the salt and a bay leaf, and whichever of the seasoning vegetables you can round up. Cover with about 2 cups water and bring up to a simmer; simmer gently until cooked, about 20 to 30 minutes. Let cool.

Strain the stock, discarding the solids - other than the chicken - and keep it and the chicken cool in the fridge until ready to proceed.

Make the Dish:

2 or 3 cloves of garlic

1/2 teaspoon cumin seed, ground

1/2 teaspoon coriander seed, ground

1/4 to 1/2 teaspoon Aleppo pepper

salt & freshly ground black pepper to taste

1 cup chicken broth, PLUS some more

1 cup fine dry bread crumbs

1 cup crushed walnuts

walnut pieces

parsley

Peel and grate the garlic; keep it in 2 piles, one a little larger than the other.

Grind the cumin and coriander seeds, and put them in a little bowl with the remaining spices.

Be sure the bread crumbs and walnuts are prepared before you start assembly; the bread should be in bits the size of a pea or smaller (you can grind them in a food processor if you like). The walnuts can likewise be almost milled fine, or left in little chunks depending on the texture you prefer.

Shred the chicken into fine pieces.

Heat 1 cup of the chicken stock with about 2/3 of the garlic. When it comes to a boil, add the bread crumbs and the bowl of spices and mix well. When it is a solid mass, remove it from the heat. Stir in the crushed walnuts, and the remaining (raw) garlic. You should have a smooth, soft, and pliable but not liquid paste. If it is too thick, thin it with a little more chicken stock (or yogurt). It will thicken a bit with sitting so that's something to keep in mind. Mix in the shredded chicken.

Spread or mound the chicken in a serving dish, and garnish it with larger walnut pieces and chopped parsley to taste. Drizzle it with the Chile Oil. Serve at room temperature, but keep it refrigerated if you are not serving it right away - just take it out about 10 or 15 minutes before serving to take the chill off. Don't put on the Chile Oil until you are about to serve it.

Make the Chile Oil:

3 tablespoons olive oil

1/2 teaspoon Aleppo pepper

1 teaspoon paprika

a pinch of salt

Put the oil into a very small pan and heat it until it shimmers and smells of olives, and generally is quite hot but not boiling. Turn off the heat and add the spices. Mix them in well - they will probably sizzle a bit - and let the oil sit for about 10 minutes before drizzling it over the chicken.

Last year at this time I made Smoked Trout, Asparagus & Chick Pea Salad.

Monday, 10 May 2021

Chicken Pozharski

Way back many years ago I found a little cook book published by MIR, the official publishing arm of the Russian Communist government (yep, that long ago) at the library. I copied out quite a few recipes from it; this was one of them.

Unlike a lot of the most famous Russian recipes, this one is not a creation by French chefs then named for Russian aristocrats; it has a fairly well-known origin in the 19th century, at an inn in Torzhok run by a family named Pozharski.

Generally, these are fairly typical of the large family of Russian "cutlets", the defining features here being ground chicken enriched with butter and fried in a coating of breadcrumbs, then served with a creamy sauce enriched with vegetables.

It occurs to me that these are the direct ancestor of the ubiquitous "chicken nugget". How the mighty are fallen.

4 servings - 8 to 12 cutlets

45 minutes prep time

Russian Chicken Cutlets with Vegetable Cream Sauce

Form the Chicken Cutlets:

2 slices of bread (about 2/3 cup of crumbs)

2 tablespoons milk or light cream

500 grams lean ground chicken

2 tablespoons unsalted butter, softened

1 large egg

1/2 teaspoon salt

freshly ground black pepper to taste

2 tablespoons minced fresh dill OR 2 teaspoons dry dillweed

1 large egg white

1/2 cup fine breadcrumbs

3 to 4 tablespoons oil to fry

The bread should be stale but not dessicated; crumble it up in a mixing bowl and pour the milk on it, mixing it to moisten it completely. Once it is, add the ground chicken and butter and mix well. Add the egg, salt, pepper, and dill, and mix again.

Separate the second egg, putting the egg white in a shallow bowl and the yolk aside to go into the sauce. Whisk the egg white well. Put the fine breadcrumbs into another shallow bowl. Divide the meat into 8 to 12 equal portions and roll them into neat balls. Roll each one in the egg white, then in the bread crumbs. Flatten them into patties and set them on a plate as they are done. Set them aside (in the fridge, if necessary) until the sauce is on the way to being made. They will fry up quite quickly.

Make the Sauce & Cook the Patties:

1 medium turnip

1 medium carrot

1 medium onion

1 or 2 cloves of garlic

2 tablespoons minced parsley

1 tablespoon barley or wheat flour

1/4 teaspoon salt

freshly ground black pepper to taste

1 tablespoon unsalted butter

1 cup unsalted chicken stock

1/2 cup 10% cream

1 large egg yolk

1 to 2 tablespoons sherry or madeira

Peel and finely dice or coarsely grate the turnip and the carrot. Peel and finely chop the onion. Peel and mince the garlic. Mince the parsley and set it aside in a small bowl with the garlic, the flour, and all the remaining seasonings.

Heat the butter in a shallow saucepan or medium sized skillet. Once it is melted and foaming, add the turnip, carrot, and onion. Cook gently over medium heat, stirring regularly, for about 10 minutes until the vegetables are softened and reduced in volume but not much browned.

At this point, you should heat a couple tablespoons of oil in another large skillet over medium-high heat in which to cook the chicken cutlets. They will take 3 or 4 minutes per side, and you will likely need to do them in 2 batches, and add a bit more oil to the pan when you start the second batch. Keep them warm in the oven at 200°F until they are all done.

While the cutlets cook, finish the sauce. Add the little bowl of seasonings and mix in well. Once there is no visible flour remaining, mix the chicken stock in slowly, stirring constantly. Whisk the egg yolk and sherry into the cream. When the chicken cutlets are all cooked, whisk the cream into the sauce and let it cook for another minute or so until the sauce is thickened. Serve the cutlets with the sauce at once.

Last year at this time I made Spinach-Spelt Spaetzle or Gnocchi.

Monday, 15 March 2021

Sesame-Ginger Chicken

This is a very popular Chinese home-cooking dish, usually known as "Three Cup Chicken", as it is simply cooked in equal quantities of soy sauce, cooking wine, and sesame oil, plus a few other seasonings. I did cut back a bit on the sesame oil, although it still calls for quite a bit compared to how it is usually used.

A common variation on this dish is to add a good quantity of Thai basil to it at the end of cooking. I intend to try that, in Thai basil season, which this is not; I could not muster anything but some sprouting onions for greenery. We still enjoyed it very much.

4 to 6 servings

1 hour - 20 minutes prep time

Make the Sauce:

1/4 cup soy sauce

1/4 cup sherry OR Chinese cooking wine

2 tablespoons apple cider vinegar

2 tablespoons toasted sesame oil

2 tablespoons coconut OR brown sugar

chile-garlic sauce to taste, optional

Mix the above in a small bowl until the sugar is dissolved and set aside.

Cook the Chicken:

1 kg (2 pounds) chicken thighs or drumsticks, bone-in

2 2" pieces of ginger

3 to 5 cloves of garlic

1 tablespoon toasted sesame oil

2 or 3 green onions OR handful chopped cilantro

OR large handful cleaned Thai basil leaves

1 tablespoon sesame seeds

Remove the skin from the chicken pieces but leave the bones in. Put the skin in a large skillet and cook slowly over medium heat, turning occasionally, to render enough fat to cook the chicken, etc. There is more skin here than you need - only use some of it, or transfer it to another pan when it has rendered enough; then save the extra rendered fat for future cooking and use the crisp skin as you would leftover bacon (if this is something you wish to do).

Meanwhile, peel the ginger and slice it very thinly, then cut it into very fine matchsticks. Peel and mince the garlic.

Add the ginger to the chicken fat and cook gently, stirring occasionally, for 2 or 3 minutes then add the chicken and brown it on both sides. Mix in the garlic and cook for a minute, then pour in the sauce. Cover the pan and simmer gently for about 20 minutes. Uncover the chicken and simmer for a further 20 minutes, until the chicken is tender and the sauce mostly absorbed or evaporated. Turn the chicken 2 or 3 times as it cooks. If you are using Thai basil, stir it in until it is just wilted.

Transfer the chicken to a serving dish and drizzle the sesame oil over it. Sprinkle with the green onions or cilantro and the sesame seeds. Serve at once.

Last year at this time I made Vegan Scrambled "Eggs".

Monday, 1 February 2021

Almost Whole Stuffed Cabbage

This sort of stuffed cabbage dish is typical of southern France, and I've seen it made with a variety of meats or with salmon. It is neither cabbage rolls, nor a whole stuffed cabbage, but something in between.

As many leaves as reasonably can be removed from a cabbage are blanched and re-assembled with a meat filling to form what appears to be a whole cabbage. It is actually a very simple dish to make; the only challenges involve selecting a cooperative cabbage and finding a good vessel to cook it in. I've seen it kept in a fairly convincing cabbage shape, often helped with some kitchen twine to hold it together, or pressed into a cake in a round casserole. Savoy is plainly the cabbage of choice here; their leaves are thinner, more flexible, and more tender than other cabbages.

You should certainly feel free to use whatever meatloaf type filling you like here, and to season it to your taste, although I can report that this one worked well and was enjoyed very much.

6 to 8 servings

1 hour 30 minutes - 30 minutes prep time

PLUS allow 10 minutes to rest

8 to 12 leaves from 1 large Savoy cabbage

1 medium onion

2 medium carrots

3 or 4 cloves of garlic

1 tablespoon mild vegetable oil

900 grams (2 pounds) ground beef OR mix of beef and other meat

1 1/2 teaspoons salt

1 teaspoon rubbed thyme OR savory

1 teaspoon rubbed basil

1 teaspoon rubbed oregano

1/2 teaspoon Aleppo or similar hot pepper flakes

freshly ground black pepper to taste

2 large eggs

1 cup fine (quick cook) oatmeal

1 cup beef broth OR water

tomato sauce to serve (optional)

Put a large pot of water on to boil. Carefully remove 8 to 12 leaves from the cabbage, whole and undamaged. Trim the stems and shave them to be the same thickness as the rest of the leaf. When the water boils, add the cabbage leaves to it in 2 or 3 batches, and boil them for 5 minutes. Transfer them to a basin of cold water to cool as soon as they are done. Drain them well.

This can be done up to a day in advance; wrap and keep cool until needed in that case.

Peel and chop the onion. Peel and grate the carrots. Peel and mince the garlic. Heat the oil in a skillet over medium-high heat, and cook the onions and carrots until softened, stirring frequently (just a few minutes). Add the garlic and cook for another minute or so, then transfer the vegetables to a mixing bowl to cool.

Preheat the oven to 350°F.

Add the meat and seasoning to the cooled vegetables. Break in the eggs and add the oatmeal. Mix by hand until completely blended.

In a fairly deep round or oval baking pan (about 2 quarts/litres) which has been lightly oiled, place the largest 2 leaves so that they slightly overlap at the bottom but otherwise look like they are growing out of the centre of your pan. Place a patty of about 1/8th of the meat mixture over them. Place another 2 or 4 leaves over it in the same way, and top with more of the meat filling. Continue until all the leaves and meat filling are placed. Fold the leaves over the filling to create the appearance of a whole cabbage. Because my baking dish was oval and not round, I ran some string under the cabbage leaves before I started and used it to tie everything into shape.

Pour the broth over the stuffed cabbage and bake it at 350°F for 1 hour. Let rest 10 minutes before serving. If you like, serve it with hot tomato sauce poured over it.

Last year at this time I made Perfect Fluffy Scrambled Eggs.

Monday, 25 January 2021

Chicken, Leek & Mushroom Pie

After I made the Cheeseburgers Wellington I still had some frozen pastry, as well as some leeks and celeriac to use up. This classic pie seemed an excellent choice to put them all to work. Given how much we all liked it I have to say it's a classic pie for a reason.

I like a proper meat pie with a proper undercrust, but if you wanted to put only the one crust on top, there is no reason you couldn't do that. Maybe start checking it about 10 minutes earlier in that case.

6 servings

2 hours - 45 minutes prep time NOT including thawing pastry

450 grams (1 pound) frozen puff pastry (for top and bottom crust)

450 grams skinless, boneless chicken

3 medium leeks

1 medium carrot

1 cup peeled, grated celeriac OR 1 celery stalk

125 grams (1/4 pound) button mushrooms

1 or 2 cloves of garlic

3 tablespoons unsalted butter

1 1/2 teaspoons poultry seasoning

salt & freshly ground black pepper to taste

2 tablespoons flour

1/2 cup chicken stock

1/3 cup 10% cream

Thaw the pastry according to directions. (Usually overnight in the fridge, or 2 hours on the counter.)

Cut the chicken into bite-sized pieces. Wash, trim, and slice the leeks. Peel and grate the carrot and celeriac. Clean, trim, and chop the mushrooms. Peel and finely chop the garlic.

Preheat the oven to 350°F. Lightly grease a 10" pie pan. Line it with one of the pieces of pastry. (Or not; see introduction.)

Heat 2 tablespoons of the butter in a large skillet over medium heat. Cook the leeks, carrot, and celeriac for 5 minutes, stirring frequently. Add the mushrooms and continue cooking and stirring for another 5 minutes. Add the garlic during the last minute of cooking, along with the poultry seasoning, salt, and pepper. Transfer to a bowl.

Add the remaining butter to the pan, and cook the chicken in it until just seared. Sprinkle the flour over it and cook until no white remains. Slowly mix in the stock until you have a thick sauce. Stir in the cream and remove from the heat.

Layer half of the cooked vegetables in the prepared pastry. Layer the chicken over them, then top with the remaining vegetables. Cover with the remaining pastry, trimming off any excess. You can use the trimmings to decorate the pie. Poke it with a fork in a few places.

Bake at 350°F for about 1 hour, until nicely browned. Let rest 10 minutes before serving.

Last year at this time I made Cream of Belgian Endive Soup.

Wednesday, 14 October 2020

Koresht Karafs - Persian Celery Stew

Like cauliflower, once upon a time celery was a glamorous and expensive vegetable. Then modern agriculturists figured out how to churn it out all year round. Its season here in Ontario is still relatively short, from late summer through to early winter, but its ubiquity means it rarely gets treated with much respect. Here it steps forward from it's role as supporting bit of crunchy umami, and steals the show.

Most of the recipes I referred to for this said that the longer this cooks, the better. After even one attempt I can say I disagree. I cooked mine (the celery part) for somewhere between 40 and 45 minutes, and that bordered on too long for me. As far as I'm concerned,while the celery should absolutely not be crunchy, it should also not be mushy, and a few pieces were definitely heading in that direction.

With that noted, this was surprisingly delicious. I was a bit dubious about the amounts of mint and parsley in addition to allll that celery, but it worked out beautifully. This is generally served with a Persian rice pilaf, although we had plain steamed rice. Yogurt is a nice accompaniment as well.

Authentically, this is made with dried limes. I just laughed, and ordered fresh ones. People in more civilized locations who can get dried limes should use 2 to 4 of them, and they would go in as soon as the liquid is added to the celery. They are then squeezed and removed before serving.

4 servings

2 hours - 1 hour prep time NOT including cooling time

Pre-cook the Meat:

500 grams stewing lamb OR beef

OR bone-in chicken pieces

2 tablespoons mild vegetable oil

1/4 teaspoon salt

4 cups water

Check and trim or cut the meat as necessary, and pat it dry with a paper towel. Heat the oil in a large heavy-bottomed soup pot, and brown the meat pieces all over. Season with the salt as they cook. Once they are browned, add the water and simmer until cooked and tender; about 20 minutes for chicken and up to an hour for beef or lamb.

This can be done in advance, and allowing the beef or lamb to cool before continuing will make it more tender.

Prepare the Seasonings:

3-4 pods green cardamom

1/2 teaspoon cumin seed

1/2 teaspoon black peppercorns

1/2 teaspoon salt

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

4 to 5 cloves of garlic

Crush the cardamom to remove and discard the green papery husks, then grind them with the cumin, pepper, and salt. Put them in a small bowl with the remaining spices. Peel and mince the garlic, and add it to the spices.

Finish the Stew:

1 small head (6 to 10 stalks) celery

1 large onion

1 cup loosely packed mint leaves

1 cup loosely packed parsley

2 tablespoons mild vegetable oil

the juice of 1/2 large lime

lime wedges to serve

Separate all the celery stalks, wash them, and trim them. Cut off the leafy parts but keep them. Cut the stalks in halves or thirds lengthwise, then across into pieces about an inch to an inch and a half in length. Set them aside. Peel and chop the onion, and add it to the celery.

Wash, dry, and pick over the mint and parsley. Discard any damaged leaves and tough stems, and chop them roughly, along with the saved celery leaves. Keep a few sprigs of the herbs aside to garnish the dish.

Heat the oil in a large, heavy bottomed soup pot, and add the celery pieces and onion. Cook for about 10 minutes over medium heat, until softened and wilted but not browned, stirring regularly. Add the herbs, and cook for another few minutes until well wilted. Add the spices and garlic, and mix in well for just a minute or two, until well combined and fragrant. Add the broth from cooking the meat pieces, and simmer the stew for 15 minutes.

Now add the meat pieces back in and simmer for another 15 minutes. The meat should be hot through, and the celery should be tender but not soggy. Mix in the lime juice during the last few minutes of cooking.

Serve the stew garnished with the reserved herbs, and pass the other half of the lime as wedges, for anyone who wants it a bit more tart.

Last year at this time I made Pork Tenderloin with Balsamic Plum Sauce.

Wednesday, 1 June 2022

Friday, 13 May 2022

Monday, 18 April 2022

Friday, 8 April 2022

Wednesday, 23 March 2022

Wednesday, 2 March 2022

Monday, 27 September 2021

Wednesday, 8 September 2021

Friday, 20 August 2021

Friday, 25 June 2021

Wednesday, 23 June 2021

Friday, 4 June 2021

Monday, 10 May 2021

Monday, 15 March 2021

Monday, 1 February 2021

Monday, 25 January 2021

Wednesday, 14 October 2020

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