Posted in Chicken, Food, tagged Cardamom, Chicken, Cooking, Food, Israeli, Jerusalem, Ottolenghi, Recipe, rice on 24 July 2016|
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Another Ottolenghi success which has that comforting combination of crispy chicken skin and warm spices. Always a crowd pleaser in our house!
Wine Suggestion: we went for a Viognier made in the northern Rhone valley by Jean-Michel Gerin. It was just his “La Champine” IGP Collines Rhodaniennes but it was delicious and had exotic fruit and spice hints that matched and complemented the cardamon and cinnamon.
Chicken with caramelised onion & cardamom rice – serves 4
- 25g currants soaked in a little lemon juice
- 4 tbsp olive oil
- 2 medium onions, finely sliced
- 1kg chicken thighs
- 10 cardamom pods
- ½ tsp whole cloves
- 2 long cinnamon sticks, broken in two
- 300g basmati rice
- 550ml boiling water
- 5g parsley, chopped
- 5g dill, chopped
- 5g coriander, chopped
- 100g Greek yoghurt, mixed with 2 tbsp of olive oil (optional)
Heat half the olive oil in a large sauté pan, then add the onion and cook over a medium heat for 10-15 minutes or until deep golden brown. Transfer the onion to a bowl and wipe the pan clean.
Put the chicken into a large bowl and season with 1½ tsp of salt and black pepper. Add the rest of the olive oil, cardamom, cloves & cinnamon and mix well together with your hands. Heat up the pan again and add the chicken and spices. Sear for 5 minutes per side and remove from the pan. Don’t worry about any spices that stay in the pan. Remove all but a millimetre of oil form the bottom of the pan. Add the rice, caramelised onion, 1 tsp of salt & lots of black pepper. Strain the currants and add them too. Stir well and return the seared chicken and push it into the rice.
Pour the boiling water over the rice and chicken, cover and cook on a very low heat for 50 minutes. Take the pan off the heat, take the lid off briefly and cover the dish with a clean tea towel before replacing the lid. Leave untouched for 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and season if necessary. Serve hot or warm with the yoghurt if you like.
(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)
Chicken with caramelised onion & cardamon
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Aubergine & Lamb Stew
This is not the best looking dish but who cares when it tastes this good. To quote Itamar Srulovich (of Honey & Co. and the author of this recipe):
“Do not cook it to impress. Cook it for the ones you love the most, or just for you; it is that good.”
We concur Itamar!!
Wine Suggestion: Try a Mediterranean-style wine, a Primitivo or something similarly juicy from the south of Italy. We paired this with a lovely organic wine by Michele Biancardi, his Uno Piu Uno which is a cracking blend of Primitive and Nero di Troia. Only 12.5% abv but juicy and delicious so it didn’t overwhelm the lamb and aubergine and had enough depth to compliment it perfectly.
Patlican – Lamb & aubergine stew – serves 2
- 450g lamb neck, cut into large dice
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 aubergine, cut into large cubes (about 350g)
- 1 large tomato, cut into large cubes
- 1 small red onion, peeled and cut into wedges
- 6 whole cloves of garlic, peeled
- ½ small red chilli, thinly sliced
- 3 sprigs of fresh thyme
- 150ml water
- 1 tbsp pomegranate molasses
Season the lamb cubes with the salt and pepper.
Heat a large pan over a medium-high heat, add the oil and the diced lamb, and sear the meat all over. When the meat has browned (about 5-6 minutes), add the aubergine, tomato, onion & garlic. Cover and leave to steam for 5 minutes, then remove the lid and stir in the chilli and thyme. Reduce the heat to low and cook slowly for about 15 minutes, then pour in the water and pomegranate molasses.
Keep cooking on a low heat for 50-60 minutes or until the veg have broken down and the meat is soft enough to tear with a fork.
Serve with bread so you waste no sauce!
(Original recipe from Honey & Co.: Food From the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)
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Posted in Food, Party Food, Side dish, Vegan, Vegetarian, tagged Aubergine, Aubergines, Burnt Aubergine salad, Cooking, Dip, Food, Israeli, Jerusalem, Pomegranate, pomegranate seeds, Recipe, side dish, Vegan, Vegetarian on 22 September 2014|
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Burnt Aubergine salad
Not quite a Baba Ghanoush, but you can drizzle on some tahini paste to make it one. This was really delicious and we loved the freshness from the lemons and the burst of fruity pomegranate. You need to start this many hours in advance but the process is very straightforward and the result is worth it.
Burnt aubergine with garlic, lemon & pomegranate seeds – serves 4 as a meze plate
- 4 large aubergines (about 1.5kg before cooking)
- 2 garlic cloves, crushed
- grated zest of 1 lemon and 2 tbsp lemon juice
- 5 tbsp olive oil
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped mint
- 80g of pomegranate seeds (about ½ a large pomegranate)
If using a gas hob, line the base with foil and keep only the burners exposed. Put the aubergines on 4 separate moderate flames and roast for about 15-18 minutes or until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them now and then.
Alternatively, score the aubergines with a knife in a few places, a couple of centimetres deep, and place on a baking tray under a hot grill for about an hour (we do ours on a gas barbecue). Turn them every 20 minutes or so and continue to cook even if they burst.
Allow the aubergines to cool slightly, then cut along each one and scoop out the flesh and divide it into long strips with your hands. Throw away the skin. Drain the flesh in a colander for at least an hour or longer if possible to get rid of as much water as possible.
Put the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
When ready to serve, mix in most of the herbs and adjust the seasoning. Pile onto a serving plate, scatter on the pomegranate seeds and garnish with the rest of the herbs.
We served ours with some barbecued flatbreads.
(Original recipe from Yotam Ottolenghi and Sami Tamimi’s Jerusalem, Ebury Press, 2012.)
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