Post by braided-rug on Jul 16, 2006 22:13:54 GMT 10
This recipe looks interesting. It seems to have too many extra ingredients, but I may make it. That is if we get our hands on some of the left over fruit.
Israeli Cumquat Chicken Salad with Mixed Wild Rice
To find more recipes like this, try one of these categories... Chicken, Rice, Salads Recipe Notes: This piquant dish has all the flavour of Israeli citrus but the edge of the cumquat is reduced by adding some apricot and peach jam to the chicken marinade. This recipes makes a fabulous summer lunch and travels well for an outdoor picnic meal.
1kg (2lb) lean chicken, diced 1 teaspoon each of salt, pepper, paprika, ground cumin and onion powder 12-16 wooden/bamboo skewers 500ml (161/2 oz) orange juice 1/4 cup dry white wine 2 onions, diced 4 tablespoons apricot jam 4 tablespoons peach jam 4 tablespoons honey 2 tablespoons lemon juice 2 tablespoons lime juice 500g(1lb) fresh cumquats, or tinned if unavailable 1/4 cup wild rice 1/2 cup brown rice 1 cup white rice 1 bunch basil, leaves thinly sliced 100g(31/2 oz) toasted, chopped pistachio nuts
Place the chicken cubes in a plastic bag and add the salt, pepper, paprika, ground cumin and onion powder and seal the bag. Shake vigorously to coat the chicken cubes with the spice mix then thread the spiced chicken pieces onto wooden skewers and place them in a shallow baking dish. Set aside. Meanwhile mix the orange juice, wine, onions, both jams, honey, lemon and lime juice and cumquats and heat until just about to boil. Pour half this mixture (reserving the remaining mixture) over the chicken skewers and marinate for 2 hours. While the chicken is marinating, prepare the rice. Bring a large pot of salted water to the boil and add the wild rice. Boil for 5 minutes then add the brown rice. Boil these together for a further 10 minutes before adding the white rice and simmering for 15 minutes. Drain thoroughly and keep warm. Heat a grill pan, barbecue or griller and cook the chicken skewers until cooked through, brushing them with the remaining orange mixture as they cook. To serve, fold the finely sliced fresh basil and chopped pistachio nuts through the rice then top with the chicken skewers, 2 per serve. Drizzle any remaining orange mixture over if desired. Note: As an alternative serving suggestion, serve the chicken skewers and rice separately. Serves 6-8
Post by braided-rug on Nov 24, 2006 11:14:18 GMT 10
This is a Chinese recipe.
Kumquat Tea (jin ji cha)
Tasty, tangy drink that may be helpful in fighting cold or flu symptoms.
Ingredients 10 kumquats Honey or rock sugar (optional)
1. Wash kumquats well – do not peel. 2. Slice in half. 3. Squeeze most of the juice from each piece into the pot, then toss the fruit in. 4. Pour boiling water into the pot, steep for a few minutes and serve.
Notes: For a sweeter drink add honey or rock sugar to taste. Also makes a nice iced drink, but if you are looking to relieve a cold, always drink it hot.
Post by braided-rug on Apr 11, 2007 13:06:45 GMT 10
Stewed Kumquats and Prunes
This recipe is from the 1930's. It was probably popular in the more southern regions where Kumquats were plentiful and served as a breakfast dish or a side dish.
6 kumquats, sliced thin 1 cup pitted prunes 1/2 cup sugar 1/2 cup prune juice 1/2 cup orange juice
Wash 1 cup of prunes and soak them in cold water over night. Cook slowly in the water in which they were soaked until soft. Add half of the sugar and cook 5 minutes longer. Season with orange juice. Drain and pit the prunes. Add kumquats to the prune juice. Let simmer few minutes; add remaining sugar. Cook slowly until kumquats are tender, then add the prunes and serve.
* Cut tenderloin into ½" thick slices. * In a wok or large nonstick skillet heat oil. * Add Pork and cook and stir over medium-high heat for 6-8 minutes or until cooked through. Remove Pork from wok. * Reduce heat. Add white wine and stock, kumquats and orange. * Add hoisin sauce to work, cook and stir for 1 minute, return pork to wok and heat through. * Stir in onion and sesame seeds * Serve over rice.
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