Chicken Kishk Recipes

LEBANESE KISHIK SOUP

Steps:

• Mince or chop the garlic finely and add it to the pan along with the kishik, oil, salt and water
• Stir the kishik into the water well and then turn on the heat to medium high
• Keep stirring the kishik and cook for around five minutes until the garlic is cooked and the kishik thickens to a batter like consistency
• Taste the kishik and adjust salt if necessary
• Serve with fresh flatbreads

COAL REGION KISHKI (POTATO SAUSAGE)

Steps:

• Saute the finely diced onion with the minced bacon until golden and bacon is done. Do not drain fat. Set aside and allow to cool to room temperature.
• Peel and grate potatoes. Over a bowl, strain or squeeze the liquid from the grated potatoes using a cotton towel or cheesecloth; reserve liquid and set aside. Place drained potatoes into a mixing bowl.
• Pour off water from reserved potato liquid and keep the starch that collected on the bottom of bowl.
• To the bowl with the potatoes, add left over starch, fried bacon and onions with the bacon grease, the flour and eggs.
• Season generously with salt and black pepper to taste. Mix well.
• If the mixture is too loose, add a few tablespoons of flour. If too stiff, a bit of evaporated milk, or regular milk can be added. The mixture needs to be the right consistency to stuff into casings using your desired method.
• Stuff mixture into cleaned hog casings using a funnel or a sausage stuffer. Prick the casing in several spots so it doesn't split while cooking.
• Place in a well greased baking pan with 1/4 cup water and bake at 350 F degree oven. about 50 to 60 minutes or until golden brown.

KISHKA CHICKEN ROLL UP

Steps:

• 1. Preheat your oven to 375˚. 2. In a shallow bowl, pour Gold's Duck Sauce. 3. Fill a second shallow bowl with seasoned breadcrumbs. 4. Working with one cutlet at a time, coat both sides in Gold's Duck Sauce and then lay in breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 5. Take one slice of kishka and form into a torpedo shape. Place the kishka on one end of the cutlet and roll up the cutlet around the kishka like you would a jellyroll. 6. Place seam side down on a lightly greased baking pan - large enough to hold all the rolls without touching. Repeat with remaining cutlets. 7. Spray the rolls with cooking spray. 8. Bake at 375˚ for about 25 to 35 minutes.

GERARD'S BISTRO BEKAA CHICKEN WINGS RECIPE

Steps:

• Preheat oven to 200C. For the harissa, coat chillies, garlic and shallots in the extra virgin olive oil and roast for 20 minutes until soft. Remove from oven and pop garlic cloves and shallots from their skins. Reserve roasting oils and juices. Remove skins from the chillies. Blend garlic and shallots in batches with the chillies, gradually adding the roasting oil and juices until smooth then pass through a drum sieve. Lightly dry toast the cumin, caraway and cinnamon until fragrant and grind to a fine powder. Mix spices, juice of 3 limes and 100ml of sherry vinegar with the chilli paste and blend until smooth and emulsified. Adjust seasoning as necessary. For the smoked butter, smoke butter in a smoke box using woodchips of your choice (cherry, hickory or cedar are all good options). Refrigerate in an airtight container. (Note: if you don't have a smoker, you could mix a dash of liquid smoke into the butter). For the kishk yoghurt, reconstitute the dried kishk with water as if making porridge then pass through a sieve and chill. Combine with the yoghurt and adjust seasoning. To complete sauce, combine harissa and reduced chicken stock in a pot and simmer until thick. Add remaining sherry vinegar and reduce until evaporated. Add fish sauce and reduce until evaporated again. At this point, begin to emulsify sauce slowly with the smoked butter, gently removing or applying heat as necessary to achieve a thick and balanced emulsion. Adjust seasoning with remaining lime juice and smoked salt then add za'atar and sumac. Keep warm and stabilised. For the chicken, liberally coat the wings with potato starch in batches and fry in blended vegetable oil at 180C until the wings float. Drain well. To serve, toss the wings in the prepared sauce and coat well. Arrange wings on serving plates and drizzle with kishk yoghurt. Sprinkle with rose petals and coriander. Gerard's Bistro is popping up at Movida Aqui on Tuesday, November 8, 500 Bourke Street, Melbourne, click here for tickets. The Age Good Food Month, presented by Citi, runs from November 1 to 30. See goodfoodmonth.com/melbourne

CHICKEN KISHK

Steps:

• In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
• In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
• In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
• In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
• To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.