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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

POULTRY BISTEEYA
INGREDIENTS

chopped toasted slivered almonds
confectioners’ sugar
condensed chicken broth
water
cinnamon stick
ground ginger
ground turmeric
chopped onion
chopped parsley
clove garlic, minced
chicken breasts split, skinned, boned and cut in strips (one may substitute the dark meat for added flavour)
lemon juice
eggs, lightly beaten
phyllo pastry leaves
melted butter

PROCEDURE

Stir together gently almonds, and ground cinnamon. Set aside. In large heavy saucepan, combine broth, water, cinnamon stick, ginger turmeric, onion, parsley and garlic. Stir well. Put in chicken. Bring to boil. When boiling, immediately lower heat so liquid simmers. Cover and cook at a simmer 10 minutes. Remove chicken. Raise heat to boiling again and boil to reduce broth to 1 1/2 cups, stirring as liquid boils. Lower togentle simmer again. Add lemon juice. Remove cinnamon stick. Gradually pour eggs into simmering broth, stirring gently until eggs are set. Set aside to cool and when cool enough, put in refrigerator to chill.
Preheat oven to 425°F.
Arrange 4 phyllo sheets In buttered 12" round baking pan, brushing the sheets with butter. Top with 4 more sheets, allowing 1/2 of each sheet to extend beyond edge of pan in different directions. Brush each with butter. Arrange chicken over phyllo leaves; spoon broth/egg mixture over chicken. Sprinkle with almond mixture. Cover with 4 more phyllo sheets, continuing to butter each sheet. Grab hold of the parts that hang over the sides and fold them to make a package around the chicken mixture. Brush ends with butter. Top with the remaining 4 leaves, buttering as you go. Tuck in ends; brush with butter. Bake in preheated 425°F oven for 10 minutes, then invert on large buttered baking sheet. Bake 15 minutes more or until done. Invert on serving platter; dust with additional icing sugar and cinnamon.

Hari's Recipes