So… It’s the last week of the Cookbook Challenge. Week 52. I have to say, that I am disappointed that I was unable to keep up with the challenge. It was difficult to cook and blog each theme every week. I made a great effort up to week 20. You can see the weeks I manage to blog here
. As the weeks went by, more and more bloggers started dropping off but there were great participants that did it all to the end. Good job to those who made it all the way to the end.
For the last and final week, our host, April from My Food Trail
Blog, organised a potluck lunch where we were to bring something related to this week’s theme, Outdoors.
I brought Chicken Adobong Puti (Filipino Chicken in vinegar) and Pizza twists.
I think the decision to make pizza twists is self explanitory. It’s portable and easy to eat when outdoors. It is also easy to make. Simply take already made puff pastry and brush with a thick layer of pizza base sauce, sprinkle dried oregano and grated cheese all over. Cut into 2cm wide strips. Place on prepared tray, giving it a couple of twists. Bake in a preheated oven of 200deg for 10minutes.
However, I think my adobo might need explaining as it’s a dish that has gravy/both, best eaten hot and with steamed rice. It’s not really what normal people may take to a picnic or to a lunch outdoors.
When I was younger and like many recent migrants from The Philippines at the time, picnicking and camping was very popular. Unlike, the other picnickers at the park, we brought our whole kitchen. My mum would pack hot, freshly cooked chicken adobo and rice still in our rice cooker. Forget sandwiches and salads, adobo was the popular choice amongst us Filipinos.
This version was taken from “Kulinarya” Cookbook. Puti means “white” as this version, only vinegar is used. There are many versions out there. My mum adds soy sauce to hers and I personally prefer it. You can get her recipe here
1 kg chicken pieces ( I used wingettes and drumettes)
1/2 tbs black peppercorns, cracked
2 cups water
splash of fish sauce
1 tbs salt
1. In a large bowl, combine the garlic, peppercorns, bay leaves and the vinegar.
2. Add the chicken pieces. Let sit in the marinade for at least for 1 hour
3. In a heated pan, fry the chicken pieces in oil until bowl. Reserve the marinade
4. Once the chicken is browned, add the marinade, the water and fish sauce.
5. Simmer for about 20 minutes until the meat is tender and the liquid has almost evaporated.
6. Serve with steamed rice.
Other Cookbook challengers that joined the party and this is what they brought along.
Bring the next challenge on.