Perfect for Thanksgiving leftovers! Make a double-batch!!
* Exported from MasterCook *
Georgian Walnut Sauce over Chicken or Turkey - Satsivi
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup walnut pieces
4 medium garlic cloves -- to 5 cloves, crushed or coarsely chopped
1/2 cup fresh coriander leaves
1 dried red chile pepper -- broken in pieces, or 1 jalapeno, seeded and finely chopped
3/4 teaspoon salt
1 teaspoon olive oil
1 1/2 cups finely chopped onion
1 1/2 teaspoons unbleached all-purpose flour
2 1/2 cups stock -- turkey or chicken, or water
1 1/2 teaspoons Georgian Spice Blend
1/4 teaspoon turmeric
1 pinch ground cinnamon
1 tablespoon red wine vinegar
3 cups shredded turkey -- or chicken
To garnish: -- pomegranate seeds (optional), fresh coriander leaves or mint leaves
To make the sauce: combine the walnuts, garlic, coriander leaves,dried chile or jalapeno, and 1/2 teaspoon of the salt in a large mortar and pound until a smooth paste has formed. Or process in a food processor to a paste. Set aside.
In a heavy-bottomed saucepan heat the oil and saute the onions over medium heat stirring constantly, until translucent and starting to brown, about 10 minutes. Reduce the heat to medium-low, stir in the flour, and cook, stirring for 1 minute. Gradually add the stock or water, stirring to blend. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 5 minutes.
Add the walnut paste, and stir to blend well. Cook over low heat for 2 to 3 minutes. Add the spice blend and cinnamon and cook, stirring, for 2 to 3 more minutes. Remove from the heat, and stir in the vinegar and the remaining 1/2 teaspoon salt.
Place the turkey, or chicken, in a large shallow serving bowl. Pour the sauce over, and mix well. Let stand for 30 minutes before serving in order to allow the flavors to blend. (This can also be made a day ahead and refrigerated, covered. Bring to room temperature before serving.)
Alternatives: if using as a dipping sauce for steamed vegetables, let cool to room temperature before serving. This is also delicious as a dressing for grilled eggplant. Cut 4 large or 6 medium eggplants crosswise into 1/4-inch slices and grill until browned. Chop coarsely, and toss with the sauce. Let sand for an hour or more to let the flavors blend.
Note: if you do not have Georgian Spice Blend on hand, you can substitute:
2 pinches fenugreek seed, dry roasted and ground (or 2 pinches dried ground fenugreek)
1/4 teaspoon coriander seed, ground
1/2 teaspoon dried spearmint or thyme, or several fresh leaves, finely chopped
1 pinch dried marigold leaves
several crushed saffron threads, or a pinch of turmeric
Serves 4
AuthorNote: Satsivi is a walnut-based Georgian sauce with complex spicing, usually made in large quantities for festive occasions. We find it a novel way to serve left-over turkey, so successful now that we will often cook a turkey in order to have turkey meat the next day for satsivi, You can also boil a chicken for the stock and then use the meat in the recipe, or just make the sauce as a dip for bread or vegetables, raw or steamed.
The sauce is traditionally made even richer with an egg or two, but we prefer this relatively "light" version, easy to prepare and very salifying to eat. Satsivi can eaten warm or at room temperature and is best made at least an hour ahead so that the flavors can blend and settle.
Georgian Spice Blend - Khmeli Suneli
1 tablespoon coriander seeds
1/4 teaspoon fenugreek seed -- dry-roasted and ground, or 1/2 t. dried ground fenugreek
2 teaspoons finely chopped fresh flat-leaf parsley -- or 1 1/2 teaspoons dried parsley
1 teaspoon finely chopped fresh mint -- or 1/2 teaspoons dried mint
1/2 teaspoon fennel seeds -- or finely chopped fresh tarragon
1 teaspoon finely chopped fresh oregano -- or thyme or 1/2 teaspoon dried oregano or thyme
1 teaspoon dried calendula (pot marigold) petals -- or dried marigold petal or 2 to 3 saffron threads, crumbled to a powder.
Combine all the ingredients in a mortar and pound together to a fine powder or grind in a spice grinder. Store in a tightly sealed container. Like most spices and spice blend, this will keep for several months, with a loss of flavor and immediacy after the first month.
Makes approximately 3 tablespoons (9 one-teaspoon servings).
Spice vendors sell different blends of khmeli suneli in all the markets in Georgia, in the way different masalas are sold in India. As in India, every cook has his or her favorite blend or blends, and at least a pinch of khmeli suneli goes into most of the stews, vegetable pates, soups, and sauces in Georgia.
This blend has evolved as we've experimented with traditional khmeli suneli, trying to reproduce the flavors that first seduced us in Georgian kitchens and markets. Feel free to experiment with the proportions given.
Yield: "3 tablespoons" (9 one-teaspoon servings)
Per Serving (excluding unknown items): 3 Calories; trace Fat (33.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 54 Calories; 2g Fat (24.8% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
