FESTIVE RECIPES FROM OUR RAY WHITE COOKS
SHISH TAWOOK
ANGELA SAIDI RAY WHITE INNER WEST
INGREDIENTS
• 2kg chicken breast cut into large chunks for skewering
• 6 garlic cloves
• 1 onion
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon baharat ( Arabic seven spice )
• 1 / 2 teaspoon ground cardamom
• 1 / 2 teaspoon ground cumin
• 1 tablespoon salt
• Equal parts lemon juice and vinegar ( enough to cover the chicken )
• 1 / 4 cup olive oil
• Optional : teaspoon ground chilli for spice
METHOD
1 . Mince garlic and onion in a food processor . 2 . Marinate chicken in all the ingredients for a minimum of two hours , up to 24 hours . 3 . Skewer and barbecue . Coal for best flavour but gas works fine too . 4 . Serve with toom ( garlic sauce ) and Lebanese bread .
WHOLE ROASTED PIG COOKED THE TRADITIONAL
PAUL AH HIM RAY WHITE ASPLEY
SAMOAN WAY ( UMU )
This beautiful Samoan tradition doesn ’ t require much except for a large whole pig , a traditional Umu to cook in , some seasoning and love !
METHOD
1 . Coat or Rub the Pig with Salt - absorb moisture and provide a crisp to the skin . 2 . Fill the inside with Mango leaves to add some aroma and flavor .
3 . River rocks are added in addition to Mango leaves to keep some heat on the inside whilst the outside is cooking .
4 . The pig should be cooked from anywhere between 1-2 hours depending on how big it is .
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