Recipes From Akbuk People
You can copy or print from this page
You can copy or print from this pageHere are a few recipes from local residents using only ingredients available locally. More will be added soon.
If you have a recipe you would like to share, please email us and we will publish your recipe.
Akbuk Turkey.com
The Independent website about Akbuk in Turkey
Chicken Liver Pate(From Morag)
(From Morag)175g Butter
2 Onions (chopped)
2 Cloves of Garlic (crushed)
½ Kilo Chicken Livers (chopped)
15 ml Fresh Parsley (finely chopped)
1 Bay Leaf
Pinch of Thyme
Salt & Pepper
15 ml Brandy (optional)
Melt 100g of butter in a pan, add onions & garlic, fry until soft.
Add chicken livers, fry for 3 mins.
Add parsley, bay leaf, thyme, salt & pepper, cook for 1½ mins.
Remove bay leaf, cook then puree the mixture in a blender or pound with a wooden spoon.
Melt the remaining butter and add to mixture.
Add brandy if using.
Pack into moulds lined with foil, cover with foil or cling film, allow to cool then chill in fridge.
Spring Rolls(From Morag)
(From Morag)Thin Pastry from supermarket
1 Tablespoon Vegetable Oil
100g Mushrooms (chopped)
1 Carrot (finely sliced)
3 Spring Onions (chopped)
100g Bean Sprouts
1 Teaspoon Cornflour
1 Tablespoon Soy Sauce
1 Beaten Egg
Blend cornflour with 1 tablespoon of water, stir into a pan with the soy sauce, bring to the boil, allow to cool.
Heat oil, add mushrooms, carrot, & spring onions, sauté for 2-3 mins.
Add bean sprouts and sauté again for 2 mins.
Roll pastry thinly, cut into strips wide enough for about 3 layers, add filling, roll the pastry around and seal edges with egg.
Deep fry until golden.
Serve with your favourite sweet sauce.
Lemon Curd (Akbuk Marie)
(Akbuk Marie)2 Lemons
200g Caster Sugar
3 Eggs
75g Butter
Grate rind off lemons (save).
Squeeze juice (save).
Beat eggs and sugar together.
Melt butter, sieve egg & sugar into the butter.
Whisk lemon juice & rind together and add to mix, whisk again.
Heat and simmer for a few mins.
Whisk one more time and reheat.
Leave to cool, store in fridge.
Beer Batter Chicken (From Mary)
(From Mary)2 Boneless Chicken Breasts (cut into slices)
1 Tablespoon Soy Sauce
Mix both together leave for ½ hour to absorb the flavour.
Beer Batter
1 Egg
1 Teaspoon Sugar
½ Cup of Beer
1 Teaspoon Oil
¼ Teaspoon Salt
1 Cup of Flour
Whisk all the ingredients together, coat the chicken pieces in the batter and deep or shallow fry until crispy and golden brown.
Beer batter can be used to coat other meat or vegetables mushrooms are especially nice done this way.
Peach Chutney(From Morag)
(From Morag)1 Small Piece of Fresh Root Ginger (bruised)
6 Ripe Peaches (skinned, stoned and sliced)
100g Sultanas
2 Large Onions (peeled and finely chopped)
15 ml Salt
350g Granulated Sugar
300 ml Vinegar
15 ml Mustard Seeds
Finely Grated Rind and Juice of 1 Lemon
Put the ginger in a piece of muslin or cheesecloth and tie securely with a long piece of string.
Put all the ingredients in a saucepan with the muslin bag, heat gently, stirring, until the sugar has dissolved.
Bring to the boil, simmer, stirring occasionally for about 1¾ hours until no excess liquid remains and the chutney is thick. Remove the muslin bag.
Spoon the chutney into pre-heated jars and cover at once with airtight lids.
Store in a cool, dry, dark place for 2-3 months to mature, before eating.
Akbuk Christmas Cake (From Chrissie)
(From Chrissie)1 cup of water, 1tsp baking soda, 1 cup of sugar, 1 tsp of salt, 1 cup brown sugar, lemon juice, 4 large eggs, nuts, 1 bottle of vodka, 2 cups of dried fruit.
Sample the vodka to check quality.
Take a large bowl, check the vodka again. To be sure it is the highest quality pour one level cup and drink, repeat.
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl, add one teaspoon of sugar and beat again.
At this point it's best to make sure the vodka is shtill OK. Try another cup….just incase.
Turn off the mixerer, break two leggs and add to the bowl and chuck in a cup of dried fruit, pick fruit off the floor.
Mix on the turner, if the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt or something. Who giveshz a shit, check the vodka.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar or somfink, whatever you kan fine. Greash the oven and hiss in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner, Finally, throw the bowl through the window, finish the vodka. Fall into bed.
Cherry Mistmas.
oooOooo
Sweet Mincemeat (From Lynn)
(From Lynn)The quantity makes 3kg (7lbs) half the quantity will fill 2 large jam jars
450g brown sugar
450mls apple juice
1.75kg cooking apples (chopped)
1tsp mixed spice
1 tsp ground cinnamon (tarçin in Turkish)
450g currants
450g raisins or sultanas
120g slivered or chopped almonds
Grated rind and juice of a lemon
Melt sugar and apple juice over a low heat.
When sugar has dissolved add all other ingredients.
Bring to the boil and simmer for 30 minutes until soft.
Put in jars whilst hot place a greaseproof paper disc on top.
Tighten seals when cool.
You can replace about 25mls of the apple juice with brandy or rum, that really makes it taste like Christmas.
Tangy Salad Cream (Akbuk Rob)
(Akbuk Rob)Ingredients (Makes 4 Jars)
6 teaspoons flour
4 teaspoons mustard powder *
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
3 tablespoons sugar
1 large egg (or 2 small)
1 pint milk
½ pint grape vinegar **
* We have not seen mustard powder in any Akbuk shops but the Akguller sells mustard sauce, it is called Hardal, if using this you probably need to use more.
** In Akbuk grape vinegar is most common but you could use white or malt vinegar.
As with all recipes, experiment to suit your personal taste.
Mix together the flour, mustard, salt and pepper.
Add the olive oil.
Mix in the sugar.
Beat the egg(s) into the milk and stir into the other ingredients.
Now Add the vinegar very slowly.
Bring to the boil in a saucepan and simmer for a few minutes, stirring all the time.
Leave to cool and when cold bottle into sterilised jars, refrigerate of freeze.
