Chow Down to Eurovision 2015 - Azerbaijan

Azerbaijan,the land of fire is our host country for today's Chow Down to Eurovision contestant. 

Following on from Azerbaijan's last entry of those char grilled beauties lulu kebabs we again have a dish that would be at home on a barbecue.

I'm hungry so let's head straight into today's plate of tender marinated chunks of chicken with a smoky hint of char goodness....

Azerbaijani Marinated Chicken
Ingredients

• 500g chicken (breast or thigh)
• 50g cream
• Juice of 1 lemon
• Handful of mint chopped
• 1 small brown onion grated
• 1 spring onion sliced
• 1 clove garlic chopped
• Big pinch of salt
• Cayenne pepper and extra mint to garnish 
• 1 onion sliced

Method

• Cut chicken into chunks
• Combine chicken, cream, lemon juice, mint, onion, spring onion and garlic in a bowl
• Let marinate for about 4 hours
• Remove excess marinade from chicken
• Cook in a really hot griddle pan for few minutes each side till cooked through
• Serve with sliced onion, mint and a sprinkle of cayenne pepper or sumac
• Can be barbecued on a skewer for that extra level taste sensation

The cheap cast iron grill pan has come in handy over the years

Mint can sometimes be forgotten about or kept with desserts but a I really love have it makes the chicken come alive. an added bonus with all the raw onion it's means you are probably still quite kissable....you know you are!

In 2015 Elnur Huseynov was back to try his luck for Azerbaijan this time a little less angel and little more twilight.

Azerbaijan has always place top ten in Eurovision finals apart from 2014 (22nd) and 2015 where Hour of the wolf finished 12th. 

 

Day and Day Azerbaijan 2008 debut performance placing 8th in the final.

Past Azerbaijan Chow Down to Eurovision:

 2014 Lulu Kebabs

2013 Zebra Cake

Soupy Stars: Pea and Bacon Quickie

The smell of a simmering pot of split pea and ham soup with the flaking succulent meat falling from the smoked hock can be a religious experience.
Oh now I might need a private moment.

Sometimes there just isn't time for the full experience so this is a quick homage.

With the peas being fresh (well frozen) and not dried this is like the younger version of the more mature soup, the enthusiasm and haste of youth with a hint of the glorious wisdom old age is yet to awaken.

That sounds a bit deep so I'll let my immaturity describe the soup with a little help from Iron Chef America and much peaness.

Pea and bacon soup
Ingredients

• 4 medium red onions, roughly diced
• 2 cloves garlic, crushed
• 200g bacon
• 1 potato, diced small
• 1 kg frozen peas
• 1-1.5 litres of water or stock (just enough to cover)
• 250 ml sour cream
• 1/2 lemon, juice and zest
• 2-3 mint sprigs (more or less depending on taste)

Method:

• Boil kettle if using water or heat stock
• Splash some olive oil into a large pot on high heat
• Add onions and garlic
• Remove rind from bacon, roughly chop and add to pot
• Add potato
• Reduce heat to medium and cook till onions softened about 10 minutes
• Add peas and stir to coat
• Add lemon juice
• Cover with water or stock and cook on medium for 20-30 minutes
• Blend to smooth (removing some liquid first if you think it will be too runny)
• Season to taste
• For the sour cream, mix through the zest of 1/2 a lemon and torn mint sprigs



To top it off

With all the excitement of bread I needed something to top it. I had a pineapple in the fridge with screamed at me “make me into jam”.

I’ve only made few jams but the concept is pretty simple, fruit, sugar and a setting agent (juice of a lemon) you then just let if simmer away till it is soft and will set when cooled. I’ve never made it in batches big enough to keep to worry about it going off or the need to wax the top of the jar.

I remember a dinner with my partner's parents where we had some a bread roll or scone (see the memory is going) and his dad asked if we had any jam, “no but I can make some”. Frozen blueberries, a squeeze of lemon, sugar, 20mins and hey presto jam.

Minted Pineapple Jam

·         1 small pineapple about 300grams, peeled, cored and finally chopped.

·         150grams sugar

·         Juice of 1 small lemon

·         60ml water

·         2 large sprigs of mint

I just added this all together and simmered on low for about 45-55mins.

The mint was added for the last 10 minutes and then taken out.

The pineapple will soften and it will be ready once it thickens and set on a plate when cooled.

If it just to be eaten fresh, it doesn’t really need to set. Next time i mignt wiz 1/4 of the pineapple in the food processer to change the texture.

Hmmm it would be nice over ice cream or a pancake.

Most jam recipes have equal amounts of sugar to fruit but I have learnt from my best friend who is the queen of jams that half sugar is much nicer. This will of course depend on how sweet your tooth is, I don’t mind the odd tart every now and again.