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Posts Tagged ‘Zaitoun’

This is a lovely side dish and it was hard not to eat all the roasted Romanesco before it got to the plate. Then you add garlicky tahini sauce and pomegranate seeds … delicious!

We just love the fractal patterened shape of these too. We’ve recently discovered that pomegranate seeds freeze well. Dry them well and spread them over a tray lined with paper, transfer to a bag or tub when frozen.

Roast Romanesco Cauliflower with Tahini and Pomegranates – serves 4

  • 2 heads of Romanesco cauliflower, cut into florets
  • 4 tbsp light olive oil
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 2 tbsp pomegranate seeds

FOR THE SAUCE:

  • 75g tahini
  • 4 tbsp lemon juice
  • 1 clove of garlic, crushed

Heat the oven to 200C/180C/Gas 6.

Spread the florets out over a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and allspice. Season with plenty of salt and pepper then toss well to coat.

Roast for 20-30 minutes in the hot oven until tender but firm, give them a toss half way through, then remove from the oven and leave to cool slightly.

To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny.

Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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This garlicky bean mash is the perfect match for za’atar coated salmon. An easy dish from Yasmin Khan’s Zaitoun and perfect for a Friday night.

Wine Suggestion: As befitting the easy Friday night we whipped out a Rustenberg Chardonnay from Stellenbosch, South Africa. Despite the class and balance of this oaked Chardonnay it’s relatively inexpensive and one of our standby wines.

Za’atar roast salmon with garlicky bean mash – serves 2

  • 2 salmon fillets with skin on
  • 2 tbsp light olive oil
  • 3 tbsp za’atar
  • 1 clove of garlic, crushed
  • finely grated zest of 1 lemon, plus wedges to serve
  • 25g butter
  • 400g tin of cannellini beans, drained and rinsed

Heat the oven to 200C/fan 180C/Gas 6.

Place the salmon fillets on a baking sheet, skin-side down. Drizzle with the olive oil and season well with salt and pepper. Spoon the za’atar over the fish to completely coat the surface. Cook in the hot oven for 11-13 minutes or until just cooked through.

Melt the butter in a frying pan, then add the garlic and lemon zest and cook for a few minutes. Add the cannellini beans and some salt and pepper. Warm through, then roughly mash, adding a little water if it looks dry.

Serve the salmon with the mash and a lemon wedge.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Spicy prawn & tomato stew

We recently picked up a copy of Zaitoun by Yasmin Khan – a truly stunning book filled with Palestinian recipes & stories.  Our first dish from the book was this spicy prawn and tomato stew. We served it with rice but next time we’ll go for some flatbreads instead. Delicious nonetheless.

Wine Suggestion: We’d recommend a light red with elegant fruit like the Dezat Sancerre Rouge which was our choice.  A perfumed and delicate Pinot Noir with a tension and thrill running through it; the earthy red cherry and currant flavours flavours went with the prawns, tomatoes and herbs in a delightful fashion.

Spicy Prawn & Tomato Stew – Zibdiyit Gambari (serves 4)

  • 2 tbsp light olive oil
  • 1 red onion, finely chopped
  • 400g tin plum tomatoes
  • 1 tsp sugar
  • ¾ tsp ground cumin
  • ¼ tsp ground allspice
  • ½ tsp caraway seeds
  • 3 garlic cloves, crushed
  • 2 tbsp finely chopped dill
  • 1 – 2 green chillies, finely chopped
  • 2 tbsp sesame seeds
  • 400g raw prawns, peeled and deveined
  • chopped parsley

Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for about 10 minutes or until softened. Add the tomatoes, sugar, spices & ½ tsp each of salt and pepper, with 200ml just-boiled water.

Use a pestle & mortar to smash the garlic, dill, chillies and ½ tsp of salt together for a few minutes. Add this to the tomato pan, cover and simmer for 20 minutes over a low heat.

Meanwhile, toast the sesame seeds in a dry pan until golden brown, then set aside.

Adjust the seasoning in the sauce, then add the prawns – make sure they are submerged and you may need to turn them. Cook in the sauce for a couple of minutes, or until they have just turned pink and are cooked through.

Drizzle with plenty of extra virgin olive oil and scatter with the sesame seeds and chopped parsley to serve.

(Original recipe form Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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