Yeshimbraassaethiopianchickpeafishandsauce Recipes

YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE

Steps:

• Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
• Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
• Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
• If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
• On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
• With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
• Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
• Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
• As they brown, transfer them to paper towels to drain.
• Once you are done the fish you can make the sauce.
• In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
• Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
• Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
• Season with salt and then place the "fish" in the skillet and baste them with the sauce.
• Lower the heat, cover the pan and simmer for 30 minutes.
• To serve, arrange the "fish" on a platter and pour the sauce over them.

CHICKPEA AND CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

VICHYSSOISE

Steps:

• Melt 2 tablespoons butter in a large pot.
• Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
• Cook for about 3 minutes, stirring, until softened.
• Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
• Purée, then let cool. Stir in 1/2 cup or more cream before serving.
• Garnish with chopped chives.

SHIMBRA WAT (CHICKPEAS WITH SPICY FLAXSEED PASTE)

Steps:

• Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
• In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
• Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.