Salad Olivieh

 Ingredients

• 3 medium large potatoes, cooked
• 3 eggs, hard boiled
• 2 cups shredded chicken
• 2 cups frozen peas and carrots
• 19 oz can of Persian pickles
• Dressing
• 2 cups mayonnaise
• 1/4 cup lemon juice
• 2 tsp  mustard
• 1/8 cup olive oil
• salt & pepper

Method:

1. First short cut: pick your favorite roast chicken. My local Albertson’s makes a delicious Lemon Basil roast chicken.  You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good!
   
   
   
   
   
2. Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller.
   
   
   
3. Small dice the eggs and pickles.
   
   
   
4. Dice the potatoes as well making them slightly bigger in size than the pickles and eggs.
   
   
   
5. Short cut two: Buy a bag of frozen peas and carrots.  In the traditional Salad Olivieh the peas and carrots should be cooked.  Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag.
   
   
   
   
   

   
   
   
   
6. Place all ingredients in a big mixing bowl.
   
   
   
7. In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper.  I personally have a love affair with Dijon mustard, but you can use regular mustard too!
   
   
   
8. Mix ingredients and dressing well.
   
   
   
   
   
   
9. Taste and check seasoning.  Cover and let rest in the fridge for a few hours allowing the flavors to come together.
10. Salad Olivieh is an excellent addition to your appetizers table, a great side dish, and a fantastic choice for a picnic.  It is also delicious in a sandwich form, either with pita bread or French baguette!

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Chicken Kuku

 I was given the recipe for this Kuku-ye Morgh, Chicken Kuku, a few months ago by Mrs. Solhjou whom I met through a charity organization.  I cut the original recipe in half simply because it was too much to make for just the two of us. It is simply delicious and very very very easy to make. Each quarter of this kuku makes a perfect meal with a little salad on the side. It’s delicious and filling, that’s for sure!!

Ingredients

• 4 chicken drums (or two chicken legs and thighs)
• 2 cups onion, fine chopped
• 1/4 onion
• 5 eggs
• 1/2 tsp turmeric
• 1 tsp baking powder
• 2-3 tbsp lemon juice
• salt & pepper
• oil

Method:

1. Saute fine chopped onion in some oil until nice and golden.
   
   
2. Pretend that there is a picture here with the following in it: a pot with chicken legs seasoned with salt and pepper,  1/4 of an onion, and 1/4 cup of water simmering away.  Once the chicken is cooked remove from the pot, debone and shred.
   
   
   
3. Beat eggs with turmeric, baking powder, lemon juice salt, and pepper.
   
   
   
4. Add shredded chicken and onion to the egg mixture and mix well.
   
   
   
   
5. In a non-stick pan warm some oil. When the oil is nice and hot pour egg mixture in and cook covered on medium for about 15 to 20 minutes.
   
   
   
   
   
6. Cut the kuku into four different section and flip over. Cook for another five minutes covered.
   
   
7. And that’s it!! A delicious kuku that is very easy to make.  This kuku is also a great way to use up left over chicken!

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Egg Salad Tea Sandwiches

Ingredients

• 8 hard cooked eggs
• ½ c mayonnaise
• Salt & pepper to taste
• 1 tbsp finely chopped fresh dill
• 6 tbsp unsalted butter, room temperature
• 30 slices quality white bread

Method

1. Peel eggs and place into medium bowl.
2. Slice eggs and then coarsely mash them with the back of a fork.
3. Add mayonnaise, salt, pepper, and dill; stir until well blended. (Mixture can be refrigerated up to 2 days, covered).
4. Spread butter on one side of each slice of bread.
5. Spread the buttered side of 10 slices of bread with 2 tbsp of egg mixture.
6. Top with remaining slices of bread, buttered side down.
7. Carefully cut the crusts from each sandwich with a sharp knife.
8. Cut the sandwiches in half diagonally, and then in half again.

Note: Makes 8 whole sandwiches; 16 halves; 32 fourths.

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Three Colour Egg

If you like egg, you will love this three colour egg recipe. It is simple to master, and very fast to make. I bet you will eat up this amazing food at one sitting.

Prep time: 3 minutes

Cook time: 12 minutes

Ingredients:

• 3 eggs
• 3 preserved eggs
• 3 salted duck eggs
• 1 tsp.lard
• 2 tbsp. chicken stock
• 1 tsp.sesame oil, as desired
  
  

 Method:

1. In a bowl, lightly whisk the egg, stir in lard and chicken stock as you whisk (P1).
2. Peel the preserved eggs and salted duck eggs, cut into bite-sized pieces. Mix together with the whisked egg in a bowl (P2&3).
3. Put a large pot of water on to boil, put on the basket, then put on the bowl in question, cook 12 minutes over medium heat.
4. Remove the bowl from the basket, slice egg pudding into thin strips, then arrange neatly on a serving plate, drizzle splash of sesame oil if desired, serve.

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Celery Egg Pancake Recipe

It is quick to make, and perfect for your breakfast, this is the celery egg pancake – nutritious as well as easy-to-make!

Prep time: 3 minutes

Cook time: 5 minutes


Ingredients:

• 1-2 eggs
• 2 stalks celery, rinse well, chopped fine
• 1 tbsp. flour
• 1 tsp. salt, or to taste
• 1 tbsp. chicken essence
• 2 tbsp. light soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. minced garlic cloves
• 2 tbsps. vegetable oil for stir-frying

Method:

1. Beat the egg in a bowl, whisk lightly, then add 1 tbsp. water and 1 tbsp. flour into the egg mixture, stir to make a paste.
   
   
2. Add chopped celery, 1 tbsp. chicken essence, 1 tsp. salt, and 1 tbsp. light soy sauce into it, mix well.
   
   
3. Preheat a wok over high heat for 30 seconds, then add 2 tbsp. vegetable oil, when hot, pour into the flour paste, pan fry over medium high heat.
   
   
4. Turn over to fry the other side when one side has cooked.
5. Make sauce by combine 1 tbsp. light soy sauce, 1 tbsp. rice vinegar, and minced garlic cloves.
   
   
6. Serve hot with the sauce if desired.
   
   

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