Ethnos recipes

Apple Chicken Stir-fry

Ingredients

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup coconut oil
1 tbsp sesame oil
¼ cup honey
2 – 3 cups of steamed wild rice
1 tbsp shredded ginger
2 cups of mushroom slices (of your choice)
chopped green onions
salt & pepper


Recommended with:


COCONUT OIL

Preparation

Cut chicken and apples into chunks and set aside. Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes.

Apples should become tender. Add the mushrooms and season with salt and pepper to taste.

Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Amlou

Ingredients

1½ cups whole almonds with skin
½ to ¾ cup (180 ml) argan oil
3 to 4 tbsp warm honey
1 to 2 tbsp granulated sugar
1/8 teaspoon salt


Recommended with:


ARGAN OIL

Preparation

Preheat your oven to 190°C (375°F). Wash the almonds and let them drain. Spread the almonds on a baking pan and roast for at least 15 minutes, until the almonds are crunchy and darkened, but not burnt. Allow the almonds to cool a bit and then pass them through a grinder (or a food processor at high speed) to make a smooth paste: be sure to continue until the almonds grind to a glistening, smooth mass that can almost be poured.

Next, blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor at the lowest speed. Use only as much argan oil as you need to make the amlou as thick or thin as you like.

Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.

Serve amlou on a plate or shallow dish with bread for dipping. Store tightly covered in a jar and shake or stir before serving.

Creamy Rosemary Cheese Cake

Ingredients

50g butter
100g goat milk cheese
2 tbsp pistachio nuts
3 medium eggs
250g corn flour
2 tsp yeast
200ml whole milk
2 rosemary buds
2 tbsp pistachio oil
salt & pepper
1 pinch of sugar


Recommended with:


PISTACHIO OIL

Preparation

Preheat the oven to 180°C (356°F). Cover a baking pan with wax paper.

Combine together the butter, sugar and eggs in the pan. Stir the flour with the yeast and add gradually the milk. Wash the rosemary, let it dry and cut finely. Chop the goat cheese using a fork. Combine all together in the mixture, adding the pistachio oil. Season with salt and pepper.

Crumble grossly the pistachios and spread them on the top of the mixture. Put the into the oven. Cook for about 45 minutes until you obtain a well sautéed mixture.

Sesame Oil Chicken

Ingredients

1 boneless chicken
3-4 green onions
2 tbsp dry sherry
2 tbsp sesame oil
frying oil
salt
white pepper


Recommended with:


SESAME OIL

Preparation

 

Heat up a frying oil of choice in a pan over high heat. When the oil is hot, combine the chopped chicken and let it pan fry for a couple of minutes. Then, take it out of the pan. Add salt and pepper at your taste.

Let the green onions brown very quickly (about 30 seconds) in the same pan and oil used for the chicken, then combine them into the casserole with the reserved chicken and sherry: stir and cook for about 30 seconds.

Then, add the sesame oil, stir for about 20 seconds and serve immediately.

Spicy Pumpkin Soup

Ingredients

500g pumpkin
1 white onion
1 garlic clover
600ml chicken broth (or vegetable broth)
25g butter
300ml hot milk
Nutmeg powder
1 cinnamom stick
1 bay leaf
Salt & pepper
Thyme for garnish


Recommended with:


PUMPKIN OIL

Preparation

Peel and de-seed the pumpkin, then cut it into cubes and set aside. In a large pot, add the chopped onion and garlic, then fry over a low heat for 5 minutes until softened. Add the pumpkin, nutmeg, cinnamon and bay leaf.

Cover and cook for 5 minutes, or until tender, then pour in the chicken stock. Simmer for 20 minutes, stirring occasionally.

Remove from heat and discard the bay leaf. Using a blender, puree half of the mixture. Return the mixture to the pan with the remaining chunky soup. Season with salt and pepper. Sprinkle with toasted pumpkin seeds, add thyme leaves and drizzle with pumpkin seed oil.

Oaxacan Chicken with Lime Guacamole

Ingredients

1 bunch fresh chopped coriander
4 tbsp avocado oil
1 cup lemon juice
2 tsp minced garlic
Salt
8 chicken breasts
2 large avocados
2 green onions
Tabasco
1 red bell pepper


Recommended with:


AVOCADO OIL

Preparation

In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).

Add the reserved ¼ cup coriander mixture, chopped onions, remaining 1 tsp garlic and tabasco to taste. Stir until well blended. Preheat grill to medium heat. Grill the chicken, discarding the marinade, for about 7 minutes per side or until thoroughly cooked.

During the second 7 minutes, add the bell pepper to grill. Place the breasts on individual serving plates, pouring lime guacamole sauce on top. Slice the bell pepper into strips and place them on top of the sauce.

Carrot Ginger Soup with Hemp Oil and Honey

Ingredients

1 tbsp olive oil (or any heat-resisting oil)
1 chopped onion
3 cloves of garlic
1 tsp cumin seeds
2 tbsp fresh ginger
5 large carrots
1 potato peeled
6 cups stock
Salt & pepper
2 tbsp honey
2 tbsp hemp oil


Recommended with:


HEMP OIL

Preparation

 

Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.

Sauté for about 5 minutes, then transfer everything to the stock pot. Simmer the ingredients together for about 30 minutes. Puree with a blender or a processor and add salt and pepper to taste.

Serve with honey and hemp oil drizzled on top.

Bagna Cauda

Ingredients

200g salted anchovies
6 garlic cloves
350ml extra virgin olive oil
50ml walnut oil
100g butter


Recommended with:


WALNUT OIL

Preparation

Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.

Put the casserole on a very low flame and, while stirring with a wooden spoon, brown the garlic, but don’t let it darken. When the garlic has melted and you’ve obtained a creamy consistency, combine the cleaned anchovies and the remaining oil. Continue cooking on a low flame and stir until the anchovies, too, have melted. It is important not to let the oil sizzle or smoke, the ingredients of bagna cauda must melt, not fry.

When you obtain a smooth sauce, the bagna cauda is ready. Serve it with vegetables, pouring it into the traditional burner with a small lamp to keep it warm; again, be careful to not let it fry.