Michael E. Generalijabals halal market
March 3rd 2007 21:59
Today we went to Jabals Halal market in Kippax to pick up supplies. I had in service apprentice two, Ruby, who takes to her job with great gusto, grabbing pears and cabbages and apples. The market has a great range of meat fruit and vegetables, some of which is grown on the family farm. The part of the store I find most delightful is the spice rack, which has a huge range all at the low price of $2.49. Vanilla beans, sumac, nigella seeds and everything bizarre and pedestrian in between. Later that afternoon and after rummaging through the pantry I settle on making a Mexican inspired dish. Polenta with mild spiced beans and chicken (I have a licence to call this Mexican inspired there’s a possibility someone from Mexico may want to revoke that licence) I set about preparation and get two the point where I want to add the beans and discover that one of my little darlings has hidden them. 45 minutes later and after tearing the house apart, I find the tin in the DVD cabinet. I get back to work on my creation, which is now part of a very late dinner, heres the recipe.
Ingredients
½ a cup Polenta
2 cups chicken stock
Salt
Pepper
100gms tasty cheddar
Method
-bring stock to a fast boil in a medium pot
-add polenta raining it in while stirring, this will avoid lumps
-bring back up to boil and simmer for at least twenty minutes stirring frequently.
-add the cheese and salt/pepper just before serving
Ingredient
1 tbl spoon canola oil
1 Spanish onion finely diced
3 cloves garlic crushed
I green capsicum diced
*Taco seasoning ( if so desired and if you don’t have seasoning use paprika, chilli flakes, cumin, turmeric and coriander seeds or ground for a Mexican style flavour)
1 tin diced tomato
1 tin Mexican beans ( not red kidney)
1 bunch fresh coriander chopped
1 large chicken breast diced
salt and pepper
Method
- using a medium sauce pan, fry off the onion garlic and capsicum in the oil
add the tomatoes and beans and bring up to a slow simmer.
- to keep most of this dish suitable for vegetarians brown off the chicken in a separate pan and add an appropriate amount of sauce to the chicken. Finish the whole dish by adding chopped coriander and salt/pepper. Serve beans over polenta
*keep this to a minimum if serving to kids.
Children’s Verdict
5/10
Izaac ate all of it with a little encouragement ruby barely touched it and had a tantrum. I loved it but that doesn’t really count now does it.
Ingredients
½ a cup Polenta
2 cups chicken stock
Salt
Pepper
100gms tasty cheddar
Method
-bring stock to a fast boil in a medium pot
-add polenta raining it in while stirring, this will avoid lumps
-bring back up to boil and simmer for at least twenty minutes stirring frequently.
-add the cheese and salt/pepper just before serving
Ingredient
1 tbl spoon canola oil
1 Spanish onion finely diced
3 cloves garlic crushed
I green capsicum diced
*Taco seasoning ( if so desired and if you don’t have seasoning use paprika, chilli flakes, cumin, turmeric and coriander seeds or ground for a Mexican style flavour)
1 tin diced tomato
1 bunch fresh coriander chopped
1 large chicken breast diced
salt and pepper
Method
- using a medium sauce pan, fry off the onion garlic and capsicum in the oil
add the tomatoes and beans and bring up to a slow simmer.
- to keep most of this dish suitable for vegetarians brown off the chicken in a separate pan and add an appropriate amount of sauce to the chicken. Finish the whole dish by adding chopped coriander and salt/pepper. Serve beans over polenta
*keep this to a minimum if serving to kids.
Children’s Verdict
5/10
Izaac ate all of it with a little encouragement ruby barely touched it and had a tantrum. I loved it but that doesn’t really count now does it.
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