Friday, May 3, 2013

Chow Down to Eurovision 2013 - Israel

Ding Dong say no more Israel it's your turn to Chow Down to Eurovision. The 1999 contest in Israel was the first Eurovision I saw when I stumbled across it on Sunday night and thought what the hell is this and was hooked.

Naturally I have gone back and watched every contest from 1957, expect 1956 and 1964 as there aren't visual recordings seriously no one pushed record??

The Eurovision moments I will highlight today are The chocolate girls from 1976 (you just have to sing and bounce along) and Dana International's interval act extravaganza as I believe that played a huge part in getting hooked in this joyous sceptical.

For our dish today I was inspired by Yotam Ottolenghi series in Jerusalem where hummus is more a meal than just a dip as most would see it in Australia. I have combined my love of the late night drunken roadside chicken kebab with hummus and created my hummus with the lot, probably not traditional but oh so satisfying.

Hummus with the lot
  • 6-8 chicken thigh fillets
  • 3 tbsp. ras el hanout
  • 1 small red chilli finely chopped
  • 1 clove garlic minced
  • 4 tbsp. olive oil
  • 2 400g cans chick peas
  • 2 cloves garlic
  • 1 tsp. ground cumin
  • 4 tbsp. tahini
  • 160ml olive oil
  • 80ml water
  • Juice of 1 lemon
  • Salt to taste
  • Handful of parsley
  • 2 spring onions, finely sliced
  • 2 sweet chilies, sliced
  • Pomegranate seeds to garnish
  • Cut 1cm slices across the width of the fillets
  • Combine the chicken slices, ras el hanout, chilli, garlic, and oil in a mixing bowl
  • Let marinate for 30 mins
  • Drain the chickpeas in a colander
  • In a food processor as the chickpeas, peeled garlic, cumin, tahini, olive oil, water and lemon juice
  • Process to a smooth paste
  • Salt to taste
  • In a really hot large fry pan add the chicken and marinade
  • Cook for about 15 minutes till golden brown, I like to crispy and even over cooked to represent the chicken from a late night kebab
  • Spread the hummus over a plate finishing with the classic trough
  • Arrange some parsley, sweet chilies, spring onion on the plate
  • Add some chicken to the centre of the hummus
  • Drizzle with either some of the oil from the pan or fresh olive oil
  • Sprinkle with pomegranate seeds
  • This can be done on individual plates or one larger platter to share, or to eat all on your own if AB is not home, it's full of fibre so it's healthy!
 Israel will be represented by Moran Mazor who will perform Rak Bishvilo.

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