Something that often frustrates me with roast chicken is all the juices that go to waste, and modern chickens have a lot of water in them. This Moroccan dish collects all that into a more-ish stew of lightly assembled flavours to great effect.
1 cup chopped flat leaf parsley
1 cup chopped fresh mint
A preserved lemon, flesh separated, skin sliced
4 cloves garlic, crushed
2 tsp paprika
2 tsp toasted and ground cumin
1 tsp ground ginger
1/2 tsp salt
2 generous pinches saffron, soaked for half an hour in 2 tbsp boiling water
A chicken, jointed into 6 pieces
300g waxy potatoes, peeled and sliced
300g ripe, acid free or Roma tomatoes, peeled and quartered
125g purple or green olives
3 tbsp olive oil
Mint and parsley sprigs for garnish
A large tagine or oven dish
Place the parsley, mint, flesh of the preserved lemon and garlic in the food processor and blend. Add the spices and saffron water. Rub this paste or chermoula over the chicken.
Lay the potatoes on the bottom of a tagine or soaked chicken brick, then the chicken, then the preserved lemon and and lastly the tomatoes. Pour over the olive oil. Put the lid on.
Bake at 180’C or simmer on the stove top for half an hour. Add the olives and cook for another 15 mins.
Place the dish on the table and garnish with sprigs of mint and parsley. Serves 6.
From: Peta Mathias
Classic Italian flavours and a beautifully simple preparation.
2 cloves garlic, thinly sliced
150 ml extra virgin olive oil
3 plum tomatoes, roughly chopped
1 tsp salt
1 tb flat leaf parsley, chopped
1/4 tsp dried chilli flakes
half a small green capsicum, finely chopped
1 x 1 kg whole John Dory, cleaned
Heat garlic in the oil in a large non-stick pan until it starts to sizzle. Add tomatoes and break them up. Add salt, chilli, capsicum and parsley and simmer 2o mins.
Add fish to the pan, turning over to coat with the sauce, cover and cook on low heat for around 12 minutes and just done. Baste with the sauce several times and turn half-way through.
This works as well with fillets, of other firm white fish, and a shorter cooking time. Take the pan to the table and serve onto everyone’s plates.
Source: Rick Stein’s Seafood Odyssey
I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.
Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.
Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.
Remove from heat, stand 5 minutes.
The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.
This is Boston clam chowder using New Zealand cockles. Nothing is thrown away from the steps in preparation so the flavours build. The key is to keep the shellfish, potato and celery as discrete morsels in a luscious matrix of cockle-flavoured soup. Continue reading cockle chowder
A friend got me interested in fermented food. The simplest of these is sauerkraut – it literally makes itself. Continue reading Sauerkraut
Put 3 tbsp coconut, peanut, or canola oil in a heavy saucepan over medium high heat. Put 4 popcorn kernels into the oil and cover the pan.
When the kernels pop add 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops serve immediately with salt or melted butter as you please.
An excellent article on keeping your knives in order by Chad Ward.
Continue reading knife maintenance and sharpening