search icon

Tag: GuestPost

Chicken Liver Adobo – Guest Post by Adobo Down Under

I grew up in the south of Spain and had the privilege of attending a DOD school, on the Rota Naval Base. I say privilege because although my father was not military, my brother and I were allowed to go to school on the Base, and most importantly we had the opportunity to experience many things American that we wouldn’t have otherwise, since we both grew up in Spain. (Plus thanks to this, I have a perfect American accent when speaking English! ;))

One of the most important aspects of going to a Department of Defense school, aside from the quality education, is the diversity amongst the students and teachers. There are literally children from everywhere in the world, with mixed backgrounds, mixed races, different religions, and different languages and cultures. So, it’s a beautiful way to grow up without preconceived prejudices. I had friends of all nationalities…and some of my best friends still to this day are Filipino or half-Filipino.

IMG_2212-001

I remember learning how to make lumpia, eating pancit, longaniza and many other traditional Filipino dishes that I still enjoy today, although less frequently since going Paleo. For me these dishes are part of my teenage years and bring back very fond memories. I even learned some Tagalog, which I have mostly forgotten now, except for some “loanwords” that come from the Spanish language, such as “mesa”.

IMG_2219-001

Spain has a long history with the Philippines and probably not always a good one, although the Spanish culture seems to have permeated into a number of aspects of the Filipino culture, language and life and vice versa. In Spain, our famous “manton de Manila”, which we claim to be traditional Spanish is something the Spanish conquistadores brought back from the Philippines, just like our “abanico” was brought back possibly from another part of Asia. My great-grandfather fought in the Spanish-American War, and I remember my grandmother telling me stories about his “adventures”.

IMG_2222-001

So, when I discovered Anna, from Adobo Down Under, in the Sweet Adventures Blog Hop, I was delighted to see that she’s from the Philippines and her blog’s main focus is traditional Filipino food. And although Adobo’s blog is not Paleo, many of her savoury recipes are, and her other recipes can be easily Paleolised. I love to get inspiration from other cuisines around the world and I thought sharing Filipino food from a true Filipino would be inspiring to all of us to try something new, if you are not already familiar with this cuisine.

I’ve mentioned Adobo before on my blog, and how we follow each other on social media. We’ve become blogger buddies and I truly enjoy being witness to and learning from her life musings through what she shares on Instagram and Facebook. It’s always interesting to see how the seasons change in Australia, where Anna and her family live, and how beautiful it must be over there. I have many countries on my wish list, but I’m definitely partial now to visiting Australia and The Philippines… I hope one day I will be that lucky.

In the meantime, I will continue to follow and learn from Anna… and I hope you will too. She has a lovely blog, with beautiful stories, “musings” as she calls them, delicious recipes (which can be easily made into Paleo), and pretty photography.

But I’m sure you’re eager to see an example of her dishes, so without further ado, I leave you with her recipe for today’s post, which is the first guest post on my blog! (We had been planning this for months actually, but Anna has been studying a culinary course, so we had to wait until she was finished and could dedicate time to a post. It’s a true honour to finally be able to feature one of Adobo’s recipes by Anna herself, aside from this one I shared the other day and Paleolised.)

Ah, one last thing…please don’t forget to check her out and follow her on Instagram, Facebook and Twitter.

*********

IMG_2229-001

First of all, let me say G’day mate and Mabuhay!

I am Anna – writer, cook, baker and photographer behind the blog Adobo Down Under.  My blog contains musings on parenting, on learning to be Australian and basically engaging my readers into my world –  Filipino raising a family in Sydney Australia.

I’d like to thank The Saffron Girl for the invitation to guest post.  I have never done anything like this, and it has made me excited so much that I could not decide on what Filipino dish to share, considering Debra’s dishes are mostly Paleo.    It had to be something “adobo” as it is a classic in Filipino homes, and I think chicken liver adobo will be perfect.

If you are familiar with the Filipino cuisine, you would know our meals are always served, if not, made with rice.  From breakfast to dinner, from morning tea and snacks to desserts.  This particular dish is usually served with rice.   When I made this and took a photo of the cooked chicken liver adobo, no matter how many garnish, it still looked very unappealing. So I thought reinventing the dish into a simple pate would be the best option.  I hope you like it.

*Note from The Saffron Girl: you can use gluten-free soy sauce in this recipe, of course.

Chicken Liver Adobo – Guest Post by Adobo Down Under
Author: The Saffron Girl
Ingredients
  • 500g chicken liver, washed and trimmed of sinews
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, crushed
  • ½ cup vinegar
  • ½ cup soy sauce (light or dark does not matter, but it will affect the colour of the dish)
  • 2-3 dried bay leaves
  • Salt and pepper to taste
Instructions
  1. In a skillet or pan, heat the oil and cook the garlic until soft. Do not brown or burn as it will make the dish bitter.
  2. Add the chicken livers. Stir and cook for 5 minutes.
  3. Add the vinegar, soy sauce and bay leaves and bring to a boil.
  4. Season with salt and pepper. Turn down heat. Simmer for 15-20 minutes.
  5. You can already eat this chicken liver adobo with some rice; or butter some crusty bread slices and serve with some chopped parsley.
  6. To make a simple pate, cool the cooked chicken livers at room temperature.
  7. Process until smooth in a food processor.
  8. Spoon into small bowls or containers and drizzle with olive oil.
  9. Spread the pate on bread slices and serve with chopped parsley.
  10. Best eaten on the day, but can keep in the fridge for 2 days. Just add more olive oil to cover, then wrapped with cling film.
  11. ***
  12. Tips regarding chicken livers:
  13. When buying chicken livers, make sure you buy them fresh. They will be moist with a shiny flesh.
  14. When cleaning chicken livers, make sure to remove white sinews. Remove patches that appear greenish as they will make the dish bitter
  15. Gently rinse in a colander using cold running water
  16. Pat dry with a kitchen towel

 

Lamb Kefta Tagine with Zucchini, Updated

Update, 2 December 2015

I originally created this recipe for my first and only guest post to-date on another blog in October of 2013. It’s been over two years! And so much has changed in my life, and also in that of Naz’s, the author of Cinnamoneats where this post was originally featured. Back then, we were both living in the UK and now we are both ‘back’ in the US.

Naz is making big changes to her blog, rebranding it and in the process she’s doing away with guest posts. Coincidently, I was looking for this recipe to make again this week and went to her blog only to find it ‘under construction’ (she’s working diligently to have it ready soon!). Thankfully, I had the recipe saved in email and am now adding it to this post so we all have it readily available.

Original post, now with recipe included

Welcome to my first guest post on another blog! Naz, from Cinnamoneats, and I follow each other on Instagram and Facebook and have discovered we have quite a lot in common, aside from both being expats (she’s from Australia) living in the UK and being Paleo bloggers! I love her site and her delicious recipes and interesting posts; so it’s an honour to be featured on her blog today.

IMG_9646

Naz originally asked me to share a traditional Spanish dish, but as I don’t have anything planned in the near future, I didn’t want to keep her waiting indefinitely… Therefore I thought something Moroccan would be suitable, as that’s very close to my heart and culinary interests as well. I’ve spoken about my passion about the Maghreb cuisine and how I have a ton of Moroccan cookery books… and this recipe is adapted from one of those books, which I purchased on my last trip to Spain.

IMG_9657

Cocina Marroqui, by Ghillie Basan, is a great resource for recipes of tagines and couscous, as well as spice blends and tips on how to prepare delectable Moroccan meals. Ghillie even discusses odd bits about the culture and the people of this colourful country.

20131004-200752.jpg

(mise en place and the lamb/mouton meat mixture)

20131004-201001.jpg

(on the left is the base for the tagine; on the right are the vegetables poaching)

Tagines are very easy to make and usually encompass combinations typical of the local cuisine, such as spicy with fragrant or sweet and savoury. In this particular recipe, ras-el-hanout is the star. Once you take your first whiff of this spice blend, you’ll either be totally enchanted or possibly really dislike it (although I doubt that). The combination of spices and edible flowers plus chili and turmeric make it quite unique and aromatic, as well as healthy.

And although lamb is used in this recipe, you could very well make the tagine with beef or a beef/pork combination. It’s a great dish to make ahead and then heat up on the stove top. In fact, the longer you let it sit, the better it tastes as the flavours really permeate into the meat.

You can accompany the dish with some green vegetables or a fluffy “cauliflower couscous”…

Lamb Kefta Tagine with Zucchini

Serves: 4
Prep Time: 10
Cook Time: 30

Ingredients

For the Meatballs/Kefta
500g ground lamb
2 small red onions (finely chop 1 1/2 of the onions; julienne the remaining 1/2 onion)
2 cloves garlic, minced
10-12 fresh mint leaves, chopped
2 teaspoons Ras-el-Hanout
1/2 teaspoon chili powder
1 1/2 teaspoons coarse sea salt
3 cups filtered water

For the vegetables
2 medium zucchini, roughly peeled and chopped
2 cloves garlic, sliced
1 medium aubergine, roughly peeled and chopped
2 tablespoons olive oil
For the Tagine:
1 tablespoon ghee
2 tablespoons olive oil
1/2 small red onion, julienne-style
1 teaspoon cumin seeds
1 1/2 to 2 cups water from cooking the meatballs
coarse sea salt, to taste (I used about 1 teaspoon coarse sea salt)
fresh mint leaves, chopped, for garnishing

Method

Mix the ground lamb with the onion, garlic, mint leaves, ras-el-hanout, chili powder, and the sea salt. Mix until everything is well incorporated. Scoop out balls with a measuring tablespoon and with your hands create the meatballs. Set them aside on a platter or clean surface.

In a deep, but wide pan, place about 3 cups of filtered water, over medium heat. When it starts to bubble, carefully add the meatballs. Cook for 10 minutes, stirring occasionally so they cook on all sides and do not stick to the pan or together. (I stir, moving from the bottom of the pot so I don’t break the meatballs.) With a slotted spoon, remove from the water and place on a plate or in a bowl. Set the water aside.

In a large saucepan, over low heat, add the zucchini, olive oil and garlic. Poach uncovered for about 10-12 minutes. Stir frequently. Add the aubergine and cook an additional 7-8 minutes. Stir frequently.

In the meantime, in a tagine (ceramic pot or another saucepan), sauté over low heat the 1/2 julienned onion and the cumin seeds in the ghee and olive oil, until the onion is translucent, about 3 minutes. Add the 1 1/2 cups of water from cooking the meatballs. (Add the remaining water only if necessary.)

Place the meatballs/kefta inside the tagine, along with the poached vegetables. Stir well. Add coarse sea salt, to taste. I used about 1 teaspoon. Cook covered for about 5-8 minutes, stirring occasionally. Then uncovered and cook an additional 12-15 minutes, or until liquid is partially reduced.

Sprinkle with fresh, chopped mint as garnish.

Subscribe to Azahar

Get every new post delivered to your Inbox.