Vanilla Ice Cream - Aunty Barb's Recipe-

This is one of the recipes that started the whole 'we need a family recipe site' bug.   A very easy, divine - yeah divine ice cream.  None of the worry of ice-crystals, flavour imbalance etc etc you get with some ice cream recipes.

Beau thought making up a batch of this for lunch would be a good idea, so we did.

Aunty Barb's Ice Cream

Ingredients:

4 eggs
3/4 Cup sifted icing sugar
1 x 300ml bottle whipping cream - the better the quality is, well, the better!
1 teaspoon vanilla extract

Method
Whip cream until soft peaks form, set aside
Separate the 4 eggs,
Beat egg yolks until pale, creamy and will hold a trail, set aside.
Place whites in  clean mixer bowl and with  clean beater/s whisk until stiff.

Fold the icing sugar into the egg whites
With beaters running on low, add the beaten egg yolks
Add the vanilla

Fold in the cream

You will have approx. 1 ltr of delish home made ice-cream.

Pour into 4 ltr. ice cream container and place in freezer.
All we need now is some of D's Blueberry Maple syrup..........hhmmmm.

Ethiopian Berbere

My Berbere spice mix version uses a mix of wet and dry spices.


In a small jar, mix together and shake well:

2 Tablespoons sweet paprika
1 Tablespoon hot paprika ( I like the 'La Chinata' Smoked Paprika-Hot)
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground corriander
1/4 teaspoon ground cloves
1 teaspoon black pepper, ground
1 teaspoon fenugreek
1/4 teaspoon ground anise,
1/2 to 1 teaspoon tumeric
1/2 teaspoon cinnamon
1 teaspoon dried oregano flakes

Wet spice for 2 servings, double for 4 or 6
In a Mortar and Pestel grind together:
2 Garlic cloves 
1/2 teaspoon salt flakes
1/2 teaspoon ginger juice. (If no ginger juice add 2 teaspoons ground ginger to the above mix.)

Coat the chicken with the wet spice, oil and spice.  

Ethiopian Spiced Vegetable Casserole

A casserole of Vegetables and Spices to serve with Ethiopian Chicken Legs, inspired by a recipe sourced on Food com.
 Really, as I check the original recipe and cast a beady eye over what I do, its like a too large frock, fits where it hits! but we enjoy it.

Serving for 2
1 small onion, red or brown, finely chopped
1 clove garlic, minced
1 tablespoon berbere spice mix (from the Ethiopian Chicken Legs recipe)
1/2 to 1 cup beans
1 medium carrot, sliced
2 medium potatoes, chunked
1 zucchini, chunked
1 can tomatoes or home made tomato puree
1 cup chicken stock
salt & black pepper to taste
1/2 to 1 tablespoon oil,
large sprig or two parsley
plain Greek yoghurt, a spoonful each to serve.

Saute the onions, garlic, Berbere spice in oil for a min, just until spices become fragrant
Add the chunked vegetables and continue to sauce for about 5 mins, stirring occasionally to prevent burning.
Add the chopped tomatoes and stock, stir.
Add Salt and Pepper to taste
Cook on stove top until vegetables are tender.
To serve, plate and sprinkle with chopped parsley with a spoonful of Greek yoghurt on top.

Ethiopian Chicken Legs

Found this great recipe on simply recipes,
(This pic from Elise Bauer's site, so you will recognise the dish when you search her site.)

My Berbere spice mix version uses a mix of wet and dry spices.

In a small jar, mix together:
2 Tablespoons sweet paprika
1 Tablespoon hot paprika ( I like the 'La Chinata' Smoked Paprika-Hot)
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground corriander
1/4 teaspoon ground cloves
1 teaspoon black pepper, ground
1 teaspoon fenugreek
1/4 teaspoon ground anise,
1/2 to 1 teaspoon tumeric
1/2 teaspoon cinnamon
1 teaspoon dried oregano flakes

Use as much or as little of this mix as you want - designed for 6 to 8 servings.

Wet spice for 2 servings, double for 4 or 6
In a Mortar and Pestel ground together:
2 Garlic cloves 
1/2 teaspoon salt flakes
1/2 teaspoon ginger juice. (If no ginger juice add 2 teaspoons ground ginger to the above mix.)


3 chicken drumsticks and one small chicken breast, halved is our serving for 2.

Place chicken pieces in a bowl, pour on just enough oil to coat, add all of the wet spices from above and a good helping of the dry spices, I would use, at least, a scant quarter of the mix, reserving some of the portion to sprinkle on top prior to cooking.  The more mix used the spicer the chicken, and the hotter too!!

Using a spatula, roll the chicken pieces in the spiced oil.

Make a package for the oven by lining a length of alfoil with baking paper and laying chicken pieces on the middle of the package. 
Tuck the chicken breast in the centre of the drumsticks to help keep the breast moist.
Using the spatula, scrape out every skerrick of those lovely spices onto the chicken pieces.
Sprinkle more of the dry spice mix on top of the chicken pieces, that is where you get the lovely blackened finish you see in the top pic.
Fold in the baking paper edges, creating a parcel, and then fold in the foil edges, making sure that the paper parcel remains closed.  Crimp the foil edges together to make a seal and place the parcel in a baking dish. 

 Ethiopian Chicken Legs ready to have the last sprinkling of spice before wrapping.

 Place in a 170 to 180 degree Celsius oven for 90 minutes, open package and cook for another 15 minutes to crisp up the skin and spice mix.

To serve, baste with a little of the sauce that forms at the bottom of the pan.
Squeeze some lemon or lime juice over the chicken right before you serve it.
A green salad to serve is recommended by Elise, however we prefer the Ethiopian Vegetable dish pictured below.

Ethiopian Vegetable dish to serve with Ethiopian Chicken legs.