I suspect that my 50 plus inch plasma TV might resent me, since I am more into social media now. I heard that they even created a smart TV to win some of us social media addicts. Like decades ago social media used to be stricltly on penname bases, not any more. I mean some of us are out there with full force and our best pictures to win friends. I think it’s not fair to depict people on social media as not real friends. I think they are real to me. A few of them are thoughtful and wise. Some are crazy and annoying. Some are open and encouraging. Some are obnoxious and rude. Come on now, if these are not real people, then who? I hope, I rest my case.
Now back to the subject at hand, cooking and baking this scrumptious turmeric chicken stew (Ethiopian style) savory danish braid, which I thoroughly enjoyed the depth of flavor nuance and richness, translates to lots and lots of butter and different type of spices. I know poor butter has been getting [unfairly] a bad rap for all sort of complications, but if used in
moderation, butter is not the enemy. Once we settled “IN MODERATION”, whatever that would mean; I say, to prepare your turmeric chicken filled danish braid, start by baking your bird in the oven for crispy and flavorful chicken meat. Then cut in pieces and add to the prepared turmeric stew and leave it in a fridge overnight. I used Cornish hen, since it is smaller and resembles the chickens, I grew up enjoying and also tastes better than the other regular chickens.
Prepare the stew by caramelizing lots of onion in butter with garlic, ginger; deglaze it with white wine and simmer it to perfection over very low heat with just a touch of seasonings like turmeric እርድ, korerima ኮረሬማ [a unique spice indigenous to Ethiopia, closely related to coriander], cumin ከሙን and all spice.
My preference is Champaign or any bubbly wine to pair with this soft, buttery and rich savory danish pastry filled with Ethiopian style - turmeric chicken stew (የአልጫ ዶሮ ወጥ).
Creating flaky danish pastry.
The key to success with danish pastry is not pushing anything too fast. Keeping the butter chilled in between laminating steps or called ‘turns’ is crucial for creating all the lovely, flaky layers of pastry. Laminating is the process of rolling and folding the dough in order to create very thin layers of butter and dough. More turns the merrier, up to 4 turns, each turn - at least 30 minutes down-time in the fridge, you do the math. If you skimp on chilling time the butter will get too warm and start being absorbed by the dough and you’ll not get that flaky confection we're aiming for. (አደባብሰው ቢያርሱ፡ ባረም ይመለሱ) kind of thing. Speaking about butter, using a good butter, sometimes labeled as "European butter" with less water and more fat helps create flakier dansih pastry. But using regular butter is just fine.