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Posts Tagged ‘Sabrina Ghayour’

Chickpea, Paneer, Spinach, & Preserved Lemon Stew

We loved this stew from Sabrina Ghayour’s new veggie book – Bazaar. Full on flavours with tonnes of lemon and dried herbs. Serve with some rice or naan bread on the side.

Wine Suggestion: This works really well with southern Italian whites like a zesty Greco di Tufo with a textural, herbal edge that compliments this superbly, but we can also see a Greek Assyrtiko being equally as good.

Chickpea, paneer, spinach, & preserved lemon stew – serves 4 to 6

  • vegetable oil
  • 2 onions, finely sliced
  • 1 heaped tsp turmeric
  • 2 tbsp dried mint
  • a large garlic bulb, cloves peeled
  • 500g baby spinach
  • 400g tin chickpeas
  • 250ml boiling water
  • 6-8 preserved lemons, halved
  • 225g paneer, cut into 12 cubes
  • Maldon sea salt flakes and freshly ground pepper

Heat a splash of vegetable oil in a large saucepan, then add the onion and cook for 6-8 minutes over a medium heat, or until softened. Add the turmeric and mint and cook for a minute, then add the garlic cloves. Continue to cook for a few minutes to soften the garlic a bit, then stir in the spinach. Cover the pan and cook for a few minutes, or until the spinach has wilted.

Season the pan generously with salt and pepper, then add the chickpeas and boiling water. Reduce the heat to low, partially cover the pan with a lid and simmer for 20 minutes, until the sauce has thickened a bit and doesn’t look too watery.

Adjust the seasoning to taste and stir in the preserved lemons and paneer. Cook for 15 minutes, then serve with naan bread or rice.

(Original recipe from Bazaar by Sabrina Ghayour, Mitchell Beazley, 2019.)

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Spiced Lamb Hotpot

We love this spiced hotpot from Sabrina Ghayour’s fabulous book, Feasts. All the work is done at the start, and isn’t particularly onerous, so it’s a great dish for guests and the house smells good when they arrive. We served with big dishes of cauliflower cheese and greens.

Wine suggestion: You need a red with some guts to stand up to these flavours, but don’t go OTT as it also requires subtlety and finess too. Our friend Miriam had found a 9 yo Bordeaux made from 100% merlot in her cellar and we’re glad she shared it with us.

Spiced Lamb Hotpot – serves 4-6

  • 1 tbsp cumin seeds
  • 6 cardamom pods, lightly cracked
  • vegetable oil
  • 2 large onions, thinly sliced
  • 900g diced leg of lamb
  • 1 large garlic bulb, cloves peeled and left whole
  • 8 shallots, peeled and left whole
  • 2 large carrots, peeled and cut into 1cm dice
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp English mustard powder
  • 2 tbsp plain flour
  • 500ml chicken, lamb or vegetable stock
  • 700-750g red potatoes, unpeeled, thinly sliced – a mandolin is good for this
  • 50g unsalted butter, melted
  • sprinkling of thyme leaves

Preheat the oven to 170C/150C fan/Gas 3½.

Heat a large flameproof casserole over a medium heat. Add the cumin seeds and cardamom pods to the hot pan and dry-toast for about 2 minutes, stirring occasionally, until they smell aromatic.

Pour in oil to coat the base of the pan. When the oil is heated, add the onions and fry for 6-8 minutes, or until softened and starting to brown at the edges. Add the meat and cook for a few minutes, stirring to coat in the cumin seeds. Add the garlic cloves, shallots and carrots and stir for a couple of minutes. Add the ground cumin, ginger, cinnamon, cayenne pepper, mustard powder and flour. Season with salt and pepper and mix well before adding the stock.

Arrange the potato slices on top of the meat, slightly overlapping them. Brush with the melted butter, sprinkle with the thyme and season again. Cover with a lid and transfer to the oven for 1½ hours.

Remove the hotpot from the oven and take off the lid. Turn the oven up to 220C/200C fan/Gas 7.

Put the casserole back into the oven and cook for another 30-40 minutes, or until the potatoes are golden brown.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Roasted Cod with Wild Thyme & Pul Biber

Thick pieces of cod look so pretty when scattered with dried herbs and chilli flakes. Also an opportunity to use our new fish bone tweezers – interesting what excites us as we get older! This is a simple but very tasty idea from Sabrina Ghayour’s book ‘Feasts’.

We served this with some rice, greens and lemon wedges for squeezing over.

Wine Suggestion: this dish begs for a Greek Assyrtiko from the island of Santorini. A white that should always have a savoury profile, stony minerality and citrus freshness and a complimentary nature with the thyme and Aleppo pepper. If you’re fortunate to find one with “Nykteri” mentioned on it then this should be just as fresh as it is picked at night, and yet with a few months in oak fuller and deeper in flavour.

Roasted Cod Loins with Wild Thyme & Pul Biber – serves 4

  • 4 cod loins (about 200g each)
  • garlic oil
  • 4 tsp dried wild thyme
  • 2 tsp pul biber chilli flakes (Aleppo pepper)
  • finely grated zest of 2 unwaxed lemons

Preheat the oven to 220C/200C Fan/Gas 7.

Line a baking tray with baking paper.

Put the fish fillets onto the paper and coat each piece generously with garlic oil. Sprinkle over the wild thyme, pul biber, lemon zest and plenty of sea salt flakes and black pepper.

Roast for 8-12 minutes depending on how thick your fish is, or until cooked through. Serve immediately.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

 

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Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Tomato & Olive Salad

Fabulous flavours in this easy summer salad by Sabrina Ghayour. Great with barbecues – there’s still time before the cold evenings arrive.

Tomato & Olive Salad with Za’atar &  Buttermilk Dressing – serves 6 to 8

  • 800g mixed tomatoes
  • 250g pitted mixed olives
  • 15g chives, snipped
  • 200ml buttermilk
  • olive oil (Sabrina suggests a flavoured one like garlic or lemon)
  • 2 tbsp za’atar

Slice the tomatoes horizontally into 1cm-thick slices and arrange on a large platter. Spread the olives around the plate and scatter over half of the chives. Season generously with good sea salt and black pepper.

Season the buttermilk well with salt and a good slug of olive oil, the drizzle this over the salad. Scatter over the remaining chives and sprinkle over the za’atar. Serve right away.

(Original recipe from ‘Feasts’ by Sabrina Ghayour, Mitchell Beazley, 2017.)

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