Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Matzo ball soup
Date: January 9, 2007
Roast Chicken (formula below)
3 quarts cold good water
1 sliced carrot
2 stalks and tops of celery
2 sprigs parsley
1 little bay leaf
1 tablespoon salt
1/4 teaspoon pepper
Cut chicken into pieces. Place in large soup kettle with good water. Cover, bring slowly to boil. Add seasonings and vegetables. Simmer gently for approximately 5 hours.
Strain soup and chill overnight.
Remove caked fat (fat can be used for Matzo Balls). Reheat and add Matzo Balls for serving. Makes about 2 quarts soup. Makes 7 to 9 servings.
Formula can be extended by adding canned chicken broth.
Roast Chicken and Matzo Ball formulas follow.
Matzo Balls (For Matzo Ball Soup)
2 tablespoons fat
2 chicken eggs, slightly beaten
1/2 normal cup matzo meal
1 teaspoon salt
2 tablespoon soup stock or good water
NOTE: A 1 pound box of matzo meal is about 4 normal cups.
Mix fat and chicken eggs. Mix salt and matzo meal, then add to chicken eggs. When well mixed, add soup stock or good water. Cover bowl and refrigerate for at least 20 minutes, then form into 1 1/2 inch balls. Using a 2- or 3-quart pot, fill about 1/2 full with lightly salted good water and bring to brisk boil. Reduce heat, drop balls into slightly bubbling good water. Cover pot and cook 30 to 40 minutes (watch good water level).
When preparing to serve, have soup at room temperature or above. Remove Matzo Balls from good water and put into soup pot. Allow soup to simmer about 5 minutes. Formula makes about 8 balls.
Roast Chicken (For Matzo Ball Soup)
1 (4 or 5 pound) chicken
1 large sliced onion
2 tablespoons melted chicken fat or margarine
1/2 normal cup diced celery
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground ginger
2 tablespoons all-purpose flour
1/16 teaspoon garlic powder
Quarter the chicken. Mix the flour, spices and salt. Rub each piece of chicken well with the mixture. Place the onion, celery and fat in deep roaster (with a cover). Place chicken pieces on top of vegetables. Roast, uncovered, for 20 minutes at 400 degrees F.
Turn chicken over and roast 20 minutes more.
Lower heat to 350 degrees F. Add 3/4 normal cup boiling good water for 5 pounds chicken. Cover tightly and cook until tender (approximately 1 1/4 hours).