Can't seem to find the photos from this night.

With Gratinée de Coquille St. Jacques - Scallops gratinéed, Chicken Breasts with Sauce Supreme on linguine, and steamed asparagus. And for dessert we had crepes.

Crepe recipe (I liked the Ukraine crepe batter recipe better for cooking):
4 eggs, lightly beaten
1 1/3 cup milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white vinegar
1/2 teaspoon salt

In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Ladle batter (about 3 tablespoons worth) into hot pan, tilting the pan so that the surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve Immediately.

Filling (made up our own):
Sauted apples in wine with cinnamon until tender.

Topped the crepes with a bit of chocolate sauce, amaretto and whipped cream.

Prep'Time : 45 minutes
Cook Time : 10 minutes grill
Medium difficulty

Ingredients for 4 people
- 6 big scallops, preferably fresh from shell
- 20 small shrimps (already cooked)
- 100 gr [3 oz] mushrooms
- 30 gr [1 oz] butter + a few knobs
- 40 gr [1 1/2 oz] plain flour
- 1 cup of water (250 ml)
- 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil
- 1 drop of lemon juice
- 1 big shallot
- 1 bay leaf
- 1 Tbspoon sour cream
- 6 Tbspoons of dry breadcrumbs
- grated nutmeg,
- salt & pepper
Recipe :
1- Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise. Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.

2- In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice, and salt. Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for another 5 minutes.

3- Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.

4- In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).

4- Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.

5- In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.

6- Season with salt, pepper and nutmeg ; finally add the cream.

7- Pour the white sauce equally in each individual scallop dish.

8- Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.

9- Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.

Original Recipe from: http://www.frenchfoodandcook.com/pages/rgratjac.htm

OUR Rating: Groceries expense a bit more expensive.
A bit time consuming
5 out of 5
Would we make again?
Most definately.

Makes 4 servings

RECIPE INGREDIENTS
For Chicken:
2 tablespoons margarine or butter
4 boneless, skinless chicken breast halves (1 pound total)
Salt
Pepper
For Sauce:
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons all-purpose flour
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
3 tablespoons whipping cream
Salt
White pepper
Hot cooked linguine or fettuccine

We served with steamed Asparagus too.

RECIPE METHOD
FOR CHICKEN: In a large skillet melt margarine or butter over medium heat. Add chicken breasts and cook for 10-12 minutes, or till chicken is tender and no pink remains, turning once. Sprinkle chicken with salt and pepper. Transfer to a serving platter; keep warm.
FOR SAUCE: In the same skillet cook mushrooms and shallots in the chicken drippings for about 3 minutes, or till tender. Spoon over chicken; keep warm. Add white wine to skillet, stirring to loosen crusty browned bits in the bottom of the skillet. Stir together chicken broth, flour, thyme, and bay leaf. Add to skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in whipping cream. Remove bay leaf. Season sauce to taste with salt and white pepper. Serve sauce over chicken and hot cooked pasta.

Original Recipe from: http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx

OUR Rating: Groceries expense very reasonable
Very Easy to make
4.5 out of 5
Would we make again? Yes.

Had a great night playing trivial pursuit and made the following shooters.
If not specified we used 1 oz for each ingredient and poured the liquor on the back side of a spoon. Our layers worked on our drinks.

B52
Kahlua
Irish Cream
Grand Marnier

Cloud Nine
Creme de Cacao (dark) - we used white
Blue Curacao
Irish Cream

Winchester
Amaretto
Irish Cream

Silk Panties
1/2 Peach Schnapps
1 1/2 Vodka

Kiss
Kahlua
Amaretto
Top with Whip Cream

Prism
Cream de Cacao (white)
Blue Curacao
Amaretto
Grand Marnier

French Kiss
Amaretto
Cream de Cacao (white)
Irish Cream

Melancholy Baby
Golden Pear
Melon Liquer
Blue Curacao

Leather and Lace
Kahlua
Peppermint Schnapps (we used Peach)
Irish Cream

Rockie Mountain High
Amaretto
Irish Cream
Grand Marnier

Yield: 4-6 servings
INGREDIENTS

WE HALVED THE FOLLOWING RECIPE
1/4 cup Oil or butter
1/2 each Onion minced
3-4 cloves Garlic minced
1 1/2 to 2 lbs Potatoes (4 medium russet)
3 cups Water or stock
1 cup Milk
Salt and pepper to taste

1 cup shredded Cheese, muenster, queso fresco or mozzarella (we used mozzarella)

METHOD
Basic Steps: Sauté → Simmer → Mash → Garnish

Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until onion is translucent.

Add the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat and simmer until potatoes are falling apart, 30-45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, but leave a little chunky.

Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.

VARIATIONS
Sauté 1-2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found canned or frozen in many Latin markets.
A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
Chopped avocado is often used as a garnish for locro.

NOTES
Locro is a nourishing potato-cheese soup that is popular in Ecuador and also in Peru. A soup with the same name is found in Argentina, but Argentine locro is more of a vegetable and meat stew.

Original Recipe from: http://www.whats4eats.com/recipes/r_so_locro.php

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.

This is meant to be eaten with plain white rice.
4-6 servings
1/2 cup
5 min 5 min prep

3/4 cup cubed cooked and peeled potatoes
1/2 cup chopped cooked carrots
1/2 cup chopped cooked beets (we used canned beets)
1 finely chopped hardboiled egg
1 small chopped very fine red onion
2 tablespoons vegetable oil
5 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon salt
cooked white rice

mix potatos, beets, carrots, egg and onion together.

In a separate bowl mix the oil lemon water and salt.

Mix all the ingredients together.

Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
the oil can be substituded with extra water for dieters.

Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.

Original Recipe from: http://www.recipezaar.com/128971

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.

5 pounds boneless pork butt
3 bay leaves
1/4 cup white vinegar
1/2 cup chopped white onion
1/2 bunch fresh chopped cilantro (we used 1 tbsp freeze dried)
1 oz. fresh thyme (1 tbsp)
1 oz. fresh oregano (1 tbsp)
8 cloves garlic
2 tbls. coarse kosher salt
black pepper to taste
1 tbls. cumin seed
1 qt. water (2 1/2 cups water)

1/2 cup chopped fresh cilantro
olive oil
8 cachucha peppers, seeded diced fine
juice of 4 limes

Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree.

Pour this over the pork, cover and refrigerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart).

Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.

Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute.

Original Recipe from: oops - lost the original site and can't find it again.



OUR Rating: Groceries expense very reasonable
Very time consuming - needs to marinade
4 out of 5
Would we make again? Yes.

16 Patacones
25 min 10 min prep
4
green plantains (do not use yellow, or yellowish green. It vastly changes the taste)
vegetable oil
salt
Peel Plantain, and cut it width wise into 3 or 4 pieces.

I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.

Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
Heat 1" of vegetable oil on medium heat until hot.

Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.

When they are golden, remove from pan and place onto a plate covered with a paper towel.
Flatten the fried plantain.

I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.

Be careful not to put too much pressure, or the plantain will stick to the waxed paper.

Just gently flatten them till they are about 1/4" thick.

Place in the hot oil again and fry until both sides are golden brown.

Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.

Serve immediately.

For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.


Original Recipe from: http://www.recipezaar.com/92191

OUR Rating: Groceries expense very reasonable
A little time consuming to make - but very tasty.
5 out of 5
Would we make again? Yes.

Original Recipe from: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3198



OUR Rating:


Groceries expense very reasonable
Very Easy to make
5 out of 5



Would we make again? Yes.
Very Favourable

Mlyntsi is the Ukrainian word for pancakes. It's a plural form of the word mlynetz, the second syllable is stressed. This dish is also called blyny (or blini) after the Russian word for pancakes. This recipe belongs to Ukrainian cuisine and is very different from Russian pancakes.
200g of flour
2 eggs
1 tbsp of butter
1 bottle (0.5 litre) of milk
a piece of pig lard
2 tbsp of sugar
a bit of salt
a glass of jam (any)
butter for brushing ready pancakes
sour cream
Rub together the yolks of the eggs, sugar and salt in a metallic bowl. Add milk and stir thoroughly, pour the melted butter. Stirring continuously, pour the mixture slowly into the bowl with flour, stirring in order to crush the lumps. Before starting frying the pancakes, add eggs whisked to froth.
Heat the frying pan. Brush it with a piece of pig lard. Put some batter on a frying pan, turning it so that batter makes a thin layer. (If you put too much batter on a frying pan, better put it back to the bowl with batter.) Put a frying pan on the fire. As soon as one side of the pancake becomes yellow (and slightly reddish), turn it upside down with a broad knife or a spatula. When the pancake is ready put it on a plate on the top of the previous.
When all the pancakes are fried, put in the middle of each pancake half a teaspoonful of jam, and fold it two times. Put the folded pancakes into a small pot. Sprinkle melted butter on each layer of the pancakes in the pot.Cover with a lid and put into the oven for 10 minutes (immediately before serving). Serve hot mlyntsi with sour cream.

Original Recipe from: http://www.geocities.com/NapaValley/4795/nd004.html

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again? Yes.
Very Tasty

Recipe Serves 1 (we tripled the recipe as there was 3 of us - WAY too much (but leftovers seem good too)
Ingredients:
¼ medium prawns, shelled or chicken (we did chicken)
¼ olive oil or vegetable oil
1 tbsp tofu, diced1 tbsp preserved sweet white radish, chopped (used fresh radishes)
1 tbsp fish sauce1
½ tbsp sugar
1 tbsp ketchup
1 tbsp vinegar
1 clove garlic, chopped
1 egg
1 cup bean sprouts
4 green onions, sliced
1 cup or 1 bunch rice noodles, soaked in cold water for 5 minutes
1 tbsp roasted peanut, crushed

Instructions:
Heat the oil in a pan medium high, then add the garlic and prawns/chicken until they are cooked.

Add all the tofu, preserved white radish, ketchup, fish sauce, sugar, vinegar and rice noodle.

When the noodles are soft, add the egg and mixed well, then add bean sprouts and green onions.

Served with roasted peanut on top or lime wedges.

Original Recipe from: http://www.bangkokcooking.com/padthai.php

OUR Rating:

Groceries: expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Definately!

Prep Time : 15min
Cook Time : 0min
Course : Salad
Special : Easy
Type of Prep : Toss
Cuisine : Thai
Occasion : Cookout
Spiciness Indicator : Mild to medium (depending on your taste)

INGREDIENTS:
1 to 1 1/2 cups fresh or canned pineapple chunks
1 English cucumber, or 1 medium field cucumber
3 spring onions (green onions), sliced
1 red bell pepper, sliced thinly, or diced
1/2 cup dry whole roasted unsalted peanuts
handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
handful of fresh basil leaves, roughly chopped if leaves are large
1 cup fresh coriander (omitted as we couldn't find fresh)

SALAD DRESSING:
2 cloves garlic, minced
1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
1 Tbsp. soy sauce
1 Tbsp. fish sauce,
juice of 1/2 lime (about 1 Tbsp.)
2 tsp. brown sugar
1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)

OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu

PREPARATION:
1. Place all salad dressing ingredients in a cup. Stir well. Set aside.
2. Place pineapple chunks in a mixing bowl.
3. Peel and cube cucumber
4. Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5. Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.
6. Now pour the salad dressing over. Toss well.
7. Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!

Salad Tips:
· This salad is at its best when first tossed. Try to eat up leftovers as soon as possible.
· For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
· If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator. Then simply toss all together right before serving.

Original Recipe from: http://thaifood.about.com/od/thaisnacks/r/pineapplesalad.htm

OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

24 x 12-15cm wooden skewer s
2 tsp coriander seeds
500g minced pork
1 garlic clove, crushed
2cm piece of ginger, peeled and finely chopped
1 stalk of lemon grass, finely chopped
20g pack fresh coriander, roughly chopped (omitted as we couldn't find fresh)

Suggested Dip: See Spicy Thai Dip

Quick and easy

Makes 24

Ready in 35-45 minutes

Soak the skewers in warm water.

Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.

Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.

Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.

Original Recipe from: http://www.bbcgoodfood.com/recipes/1620/mini-brochettes-with-spicy-thai-dip.jsp

OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

101 kcalories, protein 7g, carbohydrate 2g, fat 8g, saturated fat 5g, fibre 0g, sugar 0g, salt 0.1g

Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened.





Pour into small serving bowls.



Original Recipe from: http://www.bbcgoodfood.com/recipes/1620/mini-brochettes-with-spicy-thai-dip.jsp



OUR Rating:


Groceries expense very reasonable
Very Easy to make
3.5 out of 5



Would we make again?


Yes.

Serves: 4

Ingredients:
Shanghai Noodles (Calco of Calgary Brand)
Package Broccoli Cole Slaw (Hearts of Broccoli, Carrots and Red Cabbage Julienned - Mann's Sunny Shores Brand)
Can of Sliced Water Chestnuts (drained)
Beef - Stir Fry Cut
1 Jar of Kikkoman's Stir-Fry Sauce

Directions:
Prepared noodles per package, set aside.

Pan fried meat in a little oil (1 tsp) until done.

Added balance of ingredients and stirred until done.

Original Recipe from: Our Creation

OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5


Would we make again? Yes.

Serving Size : 4
Preparation Time :1:15

Ingredients
2 whole chicken breasts
salt
black pepper
paprika
1 egg yolk
1/2 cup honey
1/4 cup rum
1/2 cup chicken stock
2 cloves garlic - crushed
1/4 cup preserved ginger - chopped (used jar type)
1/4 teaspoon nutmeg


(We cubed the chicken into bite size pieces).
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan.

Beat egg yolk until light. Add honey, rum, and chicken stock.
Stir in garlic, ginger, and nutmeg.

Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

Serving Ideas : Serve over rice.



Original Recipe from: http://www.culinaryarts.com/Recipes/recipefiles/chix10.html



OUR Rating: Groceries expense very reasonable
Very Easy to make
4 out of 5



Would we make again? Yes.

Serves 4

Ingredients:
1 lb. jumbo shrimp, peeled, deveined, and butterflied, with tail intact
3 tbsp. flour
1/2 tbsp. cornstarch
1 tbsp. white cornmeal
1/4 tsp, baking powder
3/4 tsp. salt
1 c. milk


Barbecue Sauce, recipe below

Directions:
Mix dry ingredients together. Add milk to make a thin batter.
Dip each shrimp in batter, and deep fry at 375°F, for 2-3 mins., without crowding, or until golden brown.
Serve with Barbecue Sauce.


Barbecue Sauce Ingredients:
1/2 c. soy sauce
2 tbsp. honey
2 tbsp. Dry Sherry
1/2 tsp. pepper
1 garlic clove, minced Directions:


Heat soy sauce.
Add remaining ingredients, and simmer for 5 mins.


Original Recipe from: http://www.chinesefood-recipes.com/chinese_seafood_recipes/butterfly_shrimp_recipe.php



OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

Serves 6

Ingredients:
4 lbs. pork ribs
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic, minced

Directions:
Cut ribs into desired serving size portions; set aside.

In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade.

Drain ribs, reserve marinade.

Place ribs in a shallow roasting pan, cover with foil and bake in a 350ºF oven for 1 1/2 hours.

Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more.

Original Recipe from: http://www.chinesefood-recipes.com/chinese_pork_recipes/chinese_style_ribs_recipes.php

OUR Rating: Groceries expense very reasonable
Very Easy to make, need to watch so it doesn't burn
3 out of 5

Would we make again?
Yes.

I forgot to take a picture of the batch I made, so the pic is from the allrecipes site.

Photo by: Linda McLean

Prep Time: 15 minutes
Cook Time: 20 minutes
Ready in: 35 minutes
Yields: 6 servings

INGREDIENTS
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

DIRECTIONS
Preheat the grill for high heat.
Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.


Original Recipe from: http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx

OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5

Would we make again?
Yes.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 54
Total Fat: 4.4g
Cholesterol: 10mg
Sodium: 127mg
Total Carbs: 3.7g
Dietary Fiber: 1.5g
Protein: 0.7g

Again - forgot to take a picture - so used the allrecipes site one.

Makes approx. 40 csevap

1 kilo lean ground beef
2 tsp salt
1/8 tsp pepper
1/8 tsp baking soda (not baking powder, no no)

mix ingredients very well. Grill until inside temperature reaches 150 degrees.

Fijian 20mins

Serves 4

Ingredients
4 Small Aubergines (eggplant), sliced (we used Japanese Eggplant)

Vegetable Oil
2 tbsp Lemon Juice
240ml/8fl.oz. Coconut Cream (lolo) (we made from powdered coconut milk - MAGGI brand)
4 Spring Onions, finely chopped
1 Green Chili, very finely chopped
2 Tomatoes, finely chopped
Salt

Instructions

1. Preheat the grill to very hot.

2. Place the aubergine slices on the grill rack, brush with oil then grill on one side for 4-5 minutes.

3. Turn the slices, brush with more oil and continue to cook for a further 4-5 minutes.

4. Meanwhile, place the lemon juice, coconut cream, onions, tomatoes, chili and salt in a small mixing bowl and blend well.

5. To serve – quickly cut the cooked aubergine slices into strips, place in a serving dish and pour the coconut cream mixture over the top. Serve immediately.

Original Recipe from:
http://www.recipes4us.co.uk/Veg%20Accompaniments/Grilled%20Aubergine%20in%20Lolo%20Veg%20HT%20ACC%20Fijian%2020mins.htm

OUR Rating:
Groceries expense very reasonable
Easy to make
3 out of 5

Would we make again?
Yes. but not with the cod (very coconutty combined)

Ingredients:

1 3-4 lb. Broiler-fryer chicken, cut into pieces OR 2.5 –3 lbs boneless, skinless chicken parts, seasoned with salt and pepper, then grilled (preferably over charcoal); after cooking, discard bones and skin, coarsely mince the meat.

2-3 cups freshly grated coconut (frozen fresh coconut can be substituted – if you can’t find either, omit it, do not substitute with bagged coconut).
See below for our fun of opening the coconuts!

1 cup chopped green onions

½ - 1 cup of fresh lemon, lime, calamansi or dayap juice (we only used ½ cup lemon)

thai bird chilli peppers or scotch bonnet chilli peppers, finely chopped (start with 6 and work your way up)

Directions:

Put all the ingredients in a bowl, mix them up, adjust the acid – is it not lemony enough for you? Add more. Adjust the heat – is it not spicy enough? You know what to do. Salt and pepper to taste.

Kelaguen is served either cold or at room temperature. You can eat it as is, or wrapped in a warm corn or flour tortilla, or the local version, titiyas (see below) with a little finadene (see recipe) on the side.

Note from site: you can find frozen grated coconut (look for something that says ‘niug’ not ‘buko’ if you come across a brand from the phillippines) in most asian/indian stores.

Original Recipe from:
http://scentofgreenbananas.blogspot.com/2004/07/imbb-6-kelaguen-mannok.html

OUR Rating:
Groceries expense reasonable
Easy to make (except for opening and shredding the coconut, although fun!)
4 out of 5

Would we make again?
Yes. Would make a great pot-luck dish or buffet dish (we think it would be good without the coconuts too if you can’t find any)

OUR FUN OPENING THE COCONUTS!!!

Putting holes in the coconut to drain it.

Draining the coconut

Yes - there is a coconut in the bag! They say this is the easiest way to open it. Throw it on to some concrete!


Recipe for titiyas (we didn’t make this one as we didn’t find the harina de mais, however we are posting it so we can make it in the future – sounds yummy)
Most chamorros do not make their own titiyas, they can be bought at many supermarkets and village markets, made fresh daily in small batches by various local individuals. If you have harina de maís, however, you might be tempted to try making your own, as it is very simple and they are very tasty. Dissolve ½ teaspoon of salt into one cup of lukewarm water in a bowl. slowly add a cup of harina de maís until a soft dough is formed. let dough sit for 10 minutes. Pull off a piece of dough and roll into a ball slightly larger than a golf ball, then place it between two sheets of wax paper or some clingfilm (to prevent it from sticking). Flatten with a rolling pin to form a thin pancake. (i just use a shallow bowl and press downwards). Peel off top layer of wax paper or clingfilm, use bottom layer to transfer dough to your hand (exposed side towards palm). peel off second layer. Slap that sucker down on a lightly greased hot griddle or charcoal grill, cook until lightly browned. turn over, brown other side. Serve warm with lots of butter, or top with a white cheese and broil, or fill with kelaguen. these do not keep long, so only make as many as you can consume in one meal (often more than you think!).