Tag Archive for: World Missions

English Coronation Chicken

 

English Coronation Chicken

Philip Parker - member of the new WELS mission in London, England
Print Recipe
Course Main Course
Cuisine English, European
Servings 8

Ingredients
  

  • 4 chicken breasts
  • 2-3 tsp mild curry powder
  • 2/3 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1 tbsp mango chutney or 1/2 cup fresh mango
  • 1 tsp worcestershire sauce
  • 1 celery stalk
  • 1/2 cup dried apricots
  • 1/3 cup sultanas or raisins
  • handful of fresh coriander or cilantro
  • salt to taste
  • pepper to taste
  • 1 tsp lemon juice

Instructions
 

  • Put the chicken breasts into a large pan, and boil.
  • Finely slice the celery and chop the dried apricots and mango (if using fresh rather than chutney) into small pieces.
  • Combine the mild curry powder, mayonnaise, yoghurt, mango chutney/fresh mango, Worcestershire sauce, celery, dried apricots, and raisins into a mixing bowl. Then mix in the coriander.
  • When the chicken breasts have cooked through, let them cool then chop or shed them into small pieces.
  • Combine the chicken with the mixed ingredients.
  • Add a dash of salt and pepper and the juice of ½ to 1 whole lemon to taste.
  • Refrigerate for 2 hours.
  • Serve on a bed of fresh lettuce leaves, cucumber slices and tomatoes, or enjoy as a sandwich with lettuce. It would also work well mixed with pasta as a chicken pasta salad.

Video

 

Venezuelan Tequeños

 

Venezuelan Tequeños

Rachel Hartman – Missionary Wife
Print Recipe
Course Appetizer
Cuisine Latin American, Venezuelan
Servings 4

Ingredients
  

  • 2 cups flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 6 tbsp unsalted butter
  • 1 large egg
  • 6 tbsp cold water plus more if needed
  • 12 oz queso blanco or "cheese for frying"
  • vegetable oil for frying

Instructions
 

  • Cut butter in 1/4 inch slices.
  • Place butter slices, 2 cups flour, and baking powder in a food processor.
  • Pulse until butter is mixed in and the flour is crumbly.
  • Place mixture in a large bowl.
  • Add egg and water. Mix with a spatula to form a ball. Add water, tablespoon by tablespoon, if needed.
  • Wrap ball in plastic wrap and place in fridge for 30 minutes.
  • Take out and roll out the dough to 1/8 inch thickness, forming a 12 x 12 inch square. Slice into 3/4 inch strips.
  • Slice cheese into strips that measure 1/2 inch x 1/2 inch x 2 1/2 inches.
  • Take a strip and wrap it in a spiral around the cheese, covering all the cheese. Pinch dough to seal in cheese.
  • Heat oil in a large, deep cast iron pan or fryer. When hot (400 degrees), add the dough-wrapped cheese sticks in small batches and fry for three to five minutes, or until golden. Flip halfway through if needed.
  • Place on paper towel and continue with next batches.
  • Serve and enjoy!

Video

Notes

Tequeños are from Venezuela and are a popular dish in our city of Doral, Florida, which has many Venezuelan immigrants. Our kids love them, and they are served at parties, get togethers, church potlucks, and as appetizers.
Keyword Latin America

 

Bangladeshi Hilsa Fish

 

Bangladeshi Hilsa fish

South Asia Missionary Wife
Print Recipe
Course Main Course
Cuisine Bangladeshi, South Asian
Servings 6

Ingredients
  

  • 1 tsp black cumin seed
  • 1/2 tsp turmeric seed
  • 2-4 green chilies
  • 1 tbsp mustard oil or veg. oil
  • salt to taste

Instructions
 

  • In a shallow pan fry fish pieces to a golden brown
  • In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
  • Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
  • Add fish pieces, split the green chillies and add to curry.
  • Cook 2 minutes.

Notes

This is one of the most popular dishes in Bangladesh.
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and rice

 

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Peter Janke - World Missionary
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
Print Recipe
Course Dessert
Cuisine Thai
Servings 8

Equipment

  • Rice Cooker (Or a steamer)

Ingredients
  

  • 3 cups Thai Sticky Rice (Not jasmine, it won't work)
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 4 mangos yellow, sweet, juicy ones

Instructions
 

  • Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
  • Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
  • Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
  • When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
  • Eat and then repeat step four.

Video

 

Mexican Tostadas

 

Mexican Tostadas

Rachel Hartman - Missionary Wife in Latin America
This is a common dish served at Mexican gatherings. The tostadas and toppings are usually set out in buffet style. This gives everyone a chance to create a tostada that is filled with their favorite ingredients. In this way, it appeals to many people and is a fun group meal! We often prepare them for guests and our kids all have their favorite version of a tostada that fits their taste preferences!
Print Recipe
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 bag Mexican Tostadas
  • 4 cups refried beans
  • 4 cups shredded chicken
  • 2 cups shredded lettuce
  • 2 cups chopped tomato
  • 2 cups Mexican cream
  • 2 cups crumbled queso fresco
  • 1 cup chopped onion and cilantro
  • 2 avocados sliced
  • 4 limes quartered
  • 1 cup salsa

Instructions
 

  • Prepare all ingredients
  • Line up tostadas and toppings in a serving line or on a buffet.
  • Place tostada on a plate. Top with desired ingredients.
  • Enjoy!

 

Russian Chicken and Potato Pie

 

Russian Chicken and Potato Pie

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
Print Recipe
Course Main Course
Cuisine Russian
Servings 12

Ingredients
  

  • 3 carrots grated
  • 6 medium potatoes boiled and thickly sliced
  • 1 1/2 lbs raw chicken or turkey breast cut into short strips
  • 2 lbs white mushrooms chopped and fried in a little oil
  • 6 medium onions diced and fried separately in a little oil
  • 4-5 raw potatoes peeled and very thinly sliced
  • 8 eggs
  • 1 1/2 cups shredded cheese
  • salt

Instructions
 

  • Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
  • This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
  • When the egg has cooked, carefully remove the “egg pancake” from the skillet.
  • For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
  • You can be making the “egg pancakes” while you are preparing the other ingredients.
  • Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
  • Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
  • Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
  • Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
  • Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
  • Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.

Notes

During the week we eat simple food like potatoes and eggs, but on the weekend we make it fancy by putting it all together in a casserole! You can also add black pepper or provincial herbs to this casserole.

 

Russian White Radish Salad

 

Russian White Radish Salad

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
Print Recipe
Course Salad
Cuisine Russian
Servings 8

Ingredients
  

  • 2 cups daikon radish sliced into thin sticks
  • 2 cups ham or cooked chicken sliced into thin sticks
  • 6 eggs
  • 1 cup onion sliced into thin half circles
  • Mayonnaise
  • Salt

Instructions
 

  • Begin by making “egg pancakes”.
  • Heat a little oil in a skillet.
  • Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
  • Tilt the skillet so the egg covers the bottom.
  • Do not turn over the egg.
  • When the egg is cooked, remove it carefully to a cutting board.
  • You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
  • Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
  • Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
  • Add salt to taste.
  • You can prepare these ingredients a couple hours ahead of time.
  • Just before serving, stir in mayonnaise.

 

Ethiopian Doro Wat

 

Doro Wat

Missionary John and Nancy Roebke - One Africa Team
Print Recipe
Course Main Course
Cuisine African

Ingredients
  

  • 10 skinless, bone-in chicken thighs/drumsticks
  • 1/2 cup berbere blend
  • 1/2 cup sunflower or olive oil
  • 1/3 cup niter kibe (clarified spiced butter)
  • 2 juice of 2 lemons
  • kosher salt
  • 10 eggs at room temperature
  • 6 large red onions finely diced
  • 2 tsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 1 tbsp tomato paste
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp freshly ground black cardamom
  • 2 1/2 cups chicken stock or water
  • Injera, for serving

For niter kibbeh

  • 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric

For berbere blend

  • 1/2 tsp fenugreek
  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tbsp salt
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 /2 tsp ground cardamom
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice

Instructions
 

  • Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
  • While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
  • Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
  • Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
  • Add the oil and caramelize the onions until the mixture turns golden brown in color.
  • Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
  • Add the clarified butter (niter kibe) and continue cooking for s minutes
  • Add the chicken, turning to coat well with the sauce mixture.
  • Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium­ low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
  • Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
  • To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.

Video

 

Northern Thai Pork Stew

 

Northern Thai Pork Stew

Stephen Wiesenauer - World Missionary
This is actually a Thai adaptation of a Taiwanese dish brought by immigrants about a century ago. The version shared here is a family favorite of the Wiesenauer family. Super easy to make. Smells and tastes amazing.
Print Recipe
Course Main Course
Cuisine Thai
Servings 8

Ingredients
  

  • 2 lbs pork cut into 2 inch pieces
  • 4-6 potatoes peeled and cut into 2 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup cooking wine
  • 2 slices ginger root approximately 2 inches long each
  • 2 whole star anise
  • 2 cloves garlic
  • 2 tbsp sugar
  • Enough water or chicken broth to cover ingredients

Instructions
 

  • Put ingredients in crockpot and cook on low for approximately 6 hours. Add more water as needed.
  • Serve over rice.
  • This dish is traditionally served with hard boiled “stewed” eggs. The eggs are boiled and peeled first, and then soaked in some of the stew sauce overnight in the fridge.
  • Then return the eggs to the stew when you reheat it.
  • The eggs only work if you plan on making the stew a day ahead of time or if you plan on having leftovers for the next day.

 

African Lasagna

 

African Lasagna

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is a family favorite that we have used since our time in Africa. The recipe was given to me by Linda Roecker who was also a missionary wife in Malawi with me at the time.Minimal supplies needed. Quick prep time and very tasty.
Print Recipe
Course Main Course
Cuisine African
Servings 6

Ingredients
  

Red Sauce

  • 1 lb hamburger
  • 29 oz can of tomato sauce
  • 1 tsp sugar
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1 clove crushed garlic
  • 1 tsp oregano

White Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp salt
  • 4 cups milk
  • pinch of nutmeg
  • lasagna noodles
  • 2-3 cups grated mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
  • Brown hamburger meat and drain fat.
  • Combine tomato sauce ,sugar, spices and simmer 15-20 min.
  • In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
  • Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
  • Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
  • Top that with remaining red sauce followed by remaining white sauce.
  • Top with grated mozzarella cheese.
  • Bake at 350 degrees for 45 min. Cool 15 min before serving.
  • Reheats well in microwave and freezes well.