Week 16 - France and Iraq

I am a little behind with updating this blog, as currently I am cooking week 25! Work, study and life has generally stopped me from typing but not from the challenge. We have still maintained the two different countries each week; despite my husband and son both protesting against it. So, I am starting to try and find cakes a little more so they can have English food for meals and cakes in their packed lunches. It doesn't always work that way, but as I am the cook, food shopper I tend to decide what we eat!

France, love visiting this country and always enjoy the food - especially their pastries! As my boys are potato fans I did dauphinoise potatoes, with steak and a simple side salad. It was my sons first steak and he loved it.

Ingrediant (I just used what I needed for 3)

500g smooth potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
cheese, grated (I had chedder, so used that)

Preheat the oven to 180°C/350°F/Gas Mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect Potatoes Dauphinoise.

Iraq
Not a country I have been to, so quite a contrast to France which I know relatively well. It is believed that Noah's ark was built on land now known as Iraq. Iraq is also the third biggest producer of Dates and bees have been kept for 5,000 years!

My sister-in-law gave me a cook book from the middle-east (she lives in Lebanon) and I found this recipe; it was lovely...

Parda Plaw
(This serves 8 -10, so make changes to amounts dependant on number of people)

3 Chicken breasts, boiled and shredded
250g cherry-size ground meatballs
2 medium potatoes, peeled and cubed
3 cups basmati rice, washed
3 cups chicken broth
4 eggs, boiled and peeled (I served these on the side, as I don't like them in dishes!)
1 cup peas
1 1/2 tbs biryani spices
salt
oil and butter
few saffron threads

Dough
1cup flour
water
salt,
2tbs Oil

You can add other things too, I have seen carrots, raisins and almonds included in recipes too. I did add raisins in mine.

1. Combine the flour, salt, oil and some water and work into a soft dough. Leave aside.
2. Heat the oil and butter and fry the potato cubes.
3. In the same oil/butter fry the meatballs and chicken
4. Mix the potatoes, chicken and meatballs and add the peas
5. Add the salt and spices and mix well.
6. Put the rice in a saucepan. add the chicken broth and saffron threads and cook on a medium, heat until the rice absorbs all the broth and is cooked.
7. Keep the lid closed and leave aside to rest.
8. Roll out the dough on a floured surface into a big circle.
9. Grease a non stick deep mould of a heat proof casserole dish and line with the dough, leaving the sides hanging over the edge. (trust me)
10. Mix the rice with the meatball mixture and pour into the mould.
11. Fold the sides of the dough over and cover.
12. Brush the top with  melted butter and put in a pre-heated oven at 350F / 180C. Bake until the top is golden.
13. Remove from the oven and invert on a large platter
14. Cut like a cake and serve in slices with a green salad.
Source: Anahid's Gourmet Cookbook