Chicken and Halloumi with Honey and Thyme

Chicken and Halloumi with Honey and Thyme | Selma's TableI have a real aversion to buying chicken breast meat. It’s easy to overcook, bland and expensive. I would much rather buy a whole chicken or those packs of legs and thighs and anyway, I don’t really like to cook in individual portions, and with chicken breast meat, it has to be individual portions, unless you are cutting it up for curries, skewers or goujons. What if someone is really hungry? It doesn’t sit comfortably with my ethos of passing round a generous platters of food for everyone to help themselves from.

A few years ago, I watched Donna Hay on television, cooking and baking hew way to exquisite looking food. I was mesmerised as much by the incredble view of the sea outside her kitchen window as by her effortless styling of the food on the plates.  She cooked some chicken breasts and halloumi together with a drizzle of honey and it stuck in my mind. Despite my reservations about breast meat, I’ve made this a few times with a few tweaks, here and there.

I’ve added shallots and garlic for a deeper flavour and included a dash of pomegranate molasses to balance the sweetness of the honey. You end up with the salty halloumi, the warmth of the thyme, the sweet honey and the sharp pomegranate molasses which are the perfect foil to the breast meat.

I’ve made this with both skin on and skinless chicken breasts and prefer it with the skin left on. It protects the meat from drying out and also adds a crispy note to the textures. The version below is skinless only because that is what I unearthed when rummaging in the freezer, wondering what to cook for dinner later!

It could not be simpler to throw together – all in the one dish that you can also bring to the table. It’s a brilliant mid week family supper, just make extra to make me feel better!

I am taking this over to Angie’s Fiesta Friday #51 which this week is being co-hosted by the lovely, bubbly Jhuls @The Not So Creative Cook and  supercook Juju @cookingwithauntjuju.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #51 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Right, lets party!

Chicken and Halloumi with Honey & Thyme

  • Servings: 2
  • Difficulty: easy
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Inspired by Donna Hay

INGREDIENTS

  • 2 chicken breasts, skin on
  • 4 x 1 inch slices of halloumi cheese
  • 2 x banana shallots or 1 small onion, quartered
  • 2 cloves of garlic, halved
  • 10-15 stalks of thyme, leaves stripped
  • 1 Tbsp Olive Oil
  • 1 Tbsp honey
  • 1 Tbsp pomegranate molasses or lemon juice
  • Black pepper

To serve

  • salad leaves
  • steamed green vegetables like green beans or broccoli.

INSTRUCTIONS

  1. Pre-heat the oven to 180C/350F and lightly oil a baking dish
  2. Place the chicken breasts and the halloumi in an oven safe dish that will fit everything snugly.
  3. Scatter around the shallots and garlic.
  4. Mix the olive oil, honey and pomegranate molasses with most of the thyme leaves, in a small bowl and spoon it over the chicken, halloumi, shallots and garlic. Scatter over the remaining thyme and black pepper. You won’t need salt as halloumi is quite a salty cheese.
  5. Roast in the oven for 35 – 40 minutes or until the chicken is cooked through and the halloumi is golden. Baste with the pan juices once or twice in that time.
  6. Serve on a handful of salad leaves using the pan juices as a salad dressing.
© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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Sensational Meatballs with Lentils

Sensational Meatballs with LentilsI almost didn’t post this recipe, hence the lack of photos, in progress or otherwise! I’ve been making these Sensational Meatballs and Lentils for about 8 years (since 2006 according to my notes) and it was Jake who suggested that I share the recipe here on the blog when I made it the other day. It came about the usual way – picking up a few bits on the way home from work and seeing what was in the cupboards to supplement the ingredients – a bit like Ready Steady Cook! The resultant deeply flavoured, lemony Meatballs and Lentils were so delicious that I wrote up the recipe in my notebook.

This is one of those dishes that wraps you up in a warm blanket and gives you a hug; so comforting on these dark, chilly evenings. The seasonings of smoked paprika, rosemary and cumin seeds give the dish so much depth and flavour and the lemon juice and zest perk it all up.  It’s very quick to prepare, especially if you buy pre-made (raw) meatballs which can be a godsend if you are strapped for time.  Red lentils don’t require pre-soaking and cook very quickly, usually between 15 – 20 minutes and the lemon juice is the perfect complement to them. Stirring in spinach or chard leaves at the end gives it a vegetal boost with the added bonus of not having to prepare a separate side dish. You could also use frozen spinach. adding it a few minutes earlier so that it has a chance to thaw in the pot. Don’t add salt until the end otherwise the lentils stay hard.  This is quick, one pot cooking at it’s best.

Sensational Meatballs with LentilsYou start by rolling the meatballs, then sauté the onions, then the meatballs with the seasonings; stir in the stock, lentils, lemon juice and tomatoes and let the whole lot simmer away while you get the rice on and prepare the spinach which gets stirred in a couple of minutes before the end. That’s it!! I urge you to give the Meatballs and Lentils  a try – the dish is absolutely sensational!

I’m taking these to share with all the Fiesta Friday #46  revellers, so generously hosted by Angie at the Novice Gardener. Today our co hosts are  Margy @La Petite Casserole and Juju @cookingwithauntjuju. – do drop by and say hello to them!

Sensational Meatballs with Lentils

  • Servings: 4 generous portions
  • Difficulty: easy
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INGREDIENTS

  • 500 g lean mince beef
  • 1 tsp of salt and a good grinding of the pepper mill
  • 2 Tbsp finely chopped parsley
  • 2 red onions, diced
  • A good splash of Olive oil
  • 1 Tbsp chopped rosemary
  • 1 tsp whole, dry roasted cumin seeds
  • 1 rounded tsp smoked paprika
  • 2 finely chopped garlic cloves
  • Zest and juice of one lemon
  • 200g dry red split lentils
  • 1 rounded tsp of chicken stock powder stirred into 500 ml of hot water/500ml homemade stock
  • 1 tin of tomatoes or 3-4 medium tomatoes, quartered
  • 1 couple of bay leaves
  • 300 – 400 g fresh spinach or chard

To serve

  • Cooked rice
  • Dollop of greek yoghurt or tzatziki

INSTRUCTIONS

  1. Season the minced beef with salt and pepper, stir in parsley and with a light hand, mix well to combine. Wet your hands and roll into walnut sized balls and set aside. If you are in a hurry you can substitute ready made (raw) meatballs but get the premium ones as the cheaper ones have more fat and sometimes, gristle.
  2. Heat the olive oil in a large saucepan and sauté the onions until soft and a little coloured.
  3. Stir in the rosemary, smoked paprika, garlic and lemon zest, then add the meatballs and sauté until lightly brown on all sides – about 5 minutes.
  4. Stir in the lemon juice, the lentils, the stock, the tomatoes (break up the tomatoes if you are using whole tinned ones) and bay leaves. Let this simmer gently for about 20 minutes. Keep an eye on it and add a little more water if necessary. It shouldn’t be too thick.
  5. While it’s simmering away, wash the spinach/chard and remove the central rib if thick and fibrous. Save them in the freezer, for the stock pot. Chop the leaves and set aside. Get the rice on.
  6. After 20 minutes, check that the lentils are cooked through and also check the seasoning. Adjust to taste – this is the time to add salt; I also like to add more cumin seeds.
  7. Stir in the spinach/chard leaves and cover the pot to allow the leaves to wilt in the heat.
  8. Serve hot with rice an a dollop of greek yoghurt or tzatziki.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Citrus Chicken with Sage

Citrus Chicken with Sage | Selma's TableA clementine or satsuma is part of our breakfast these days, in the vain hope of keeping at bay, the season’s coughs and colds but a recent purchase of a bag of clementines yielded mouth puckering, lip curling, sour fruit that neither of us can eat. Rather than throwing them away, I have been using them in place of lemons for a similar return in acidity but with a softer more floral flavour.

Duck and orange is a classic combination and as my eyes fell on the bowl full of sour clementines, I didn’t think twice about adding them to the chicken as I rushed to get something ready for dinner the other night. My Citrus Chicken with Sage is an easy, self saucing, one pan dish that looks after itself while you get on with other things; all it really needs is a salad to round it off.

Citrus Chicken with Sage | Selma's TableI placed all the ingredients in a roasting tin – not too large or there won’t be any sauce left, gave them all a good stir, covered the tin with foil which I removed for the final 20 minutes. You can substitute the clementines with an orange or lemon and the sage for rosemary, thyme or oregano. I always add whole, unpeeled cloves of garlic whenever I roast chicken. After cooking you end up with a nugget of  very mellow, gooey garlic paste which squeezes easily from it’s papery shell and is wonderful smeared onto a forkful of chicken. Some of the smaller cloves caramelise and become chewy. They are all such a treat and also very good for you!! Citrus Chicken with Sage is a really delicious meal for very little effort.

Citrus Chicken with Sage | Selma's TableI am sharing my Citrus Chicken with Sage with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this week as posted a really delicious looking cake flan – it not only looks spectacular but also magically flips itself over during baking – showcasing how baking really is science!

Our lovely co-hosts (once again) this week are both Canadian! Globe-trotter Julianna whose blog, Foodie on Board is full of the most delicious global recipes and gorgeous photographs too and Hilda of Along the Grapevine who makes foraging and living off the land aspirational and delicious!!  We are in good hands!!

Citrus Chicken with Sage

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 8 skin on, bone in, free range/organic chicken pieces – I use a combination of legs and thighs
  • 4 medium sized carrots
  • 2 large potatoes (or 12 small potatoes)
  • 2 small sour oranges, clementines or lemons
  • 6 unpeeled cloves of garlic
  • 20 fresh sage leaves
  • Olive Branch EVOO (Extra Virgin Olive Oil)
  • Salt and Pepper

INSTRUCTIONS

  1. Pre-heat oven to 200C/400F.
  2. Trim any fatty bits off the chicken and place in a roasting tin that will comfortably hold everything in one layer.
  3. Peel the carrots and cut into three pieces and add to the tin.
  4. Peel the potatoes – cut large ones into 6 pieces and halve small ones. Add to the tin.
  5. Thinly slice one of the citrus fruits and add to the tin along with garlic, sage and a good grinding of peppercorns.
  6. Squeeze over the juice of the second citrus fruit and a tablespoon of olive oil and give it all a really good mixing in the tin. Then arrange the chicken pieces so that they are skin side up and distribute the vegetables and citrus slices evenly too.
  7. Sprinkle over a good pinch of sea salt, cover tightly with foil and place in the oven for half an hour.
  8. Remove foil, sprinkle a little more salt on the chicken skin to help  it crisp up and cook for 15 – 20 minutes more, until the skin is golden brown.
  9. Arrange the chicken and vegetables on a serving platter and cover loosely with foil. Pour the juices into jug, straining off any excess fat and taste – adjust the seasoning if necessary and serve with the chicken.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Greek Inspired Roast Chicken with Bread

Greek Inspired Roast Chicken with Bread | Selma's TableWhen I first moved to London on my own in the early nineties, I worked as a P.A. to a Greek hairdresser. He and his English wife had been crowned London Hairdresser of the Year a couple of times – a reputation which they were really living off at that point. We were paid a pittance for the opportunity to work there and shine in the reflected glory of their name. I learned a great deal about the “show biz” end of hairdressing there – the photo shoots, the big national and international hair shows, the video shoots, the trade events.  When there was an event on, the hours were long and it was expected that everyone that needed to, would pitch in as necessary. I could be typing scripts and cue sheets and the almost daily changes until midnight – this would be for the elaborate hair shows that would be taken, models, wigs, outfits and all to Japan where this company had a big sponsor. For photo shoots it was usually a 6am start to get to the studio and start prepping the girls for hair, make-up and clothes. Themes, storyboarding and clothes styling were my involvement for this sort of thing, though to begin with I would be briefed with the ‘vision’ then make the phone calls to source clothes for the vision and finally bring back what I could scrounge, as hair shoots don’t really come high on any PR or designer’s list of where to loan out clothes to show their lines. Nonetheless, I managed to come back with racks of clothes for the shoots to take to the studio or the trips where his wife would oversee the vision. Eventually I was trusted enough to be invited to these events to help select the clothes and dress the models. It was a far cry from the happy, busy, personal growth and client focused, customer service driven, suburban salon I had worked in before.

Occasionally, the couple would invite the Art Team back to their house for some food (it was never a meal) to brain storm or invite all the staff over for a barbecue if an event had been particularly gruelling with the salon staff having to prop things up while the Art Team were on a punishing schedule, out of the country or working on a trade event. And it is,  of course, the Greek food that is of interest in this case – in those days, I had only eaten Greek food at that wonderful Bayswater institution, Halepi, in West London –  and also another in Claygate that included plate smashing as part of the post-meal entertainment. The barbecues that we were invited to at their house were memorable – some of his family members would be there; the men presiding over a number of small coal grills, tending to  an assortment of meats and Greek sausages as well as half a lamb on a spit. The salads were many and varied too. But the dish I remember the most was that of lemony, oregano scented potatoes – gorgeous waxy Cyprus potatoes that braise slowly in a little stock, lemon juice and oregano.

Greek Inspired Roast Chicken with Bread | Selma's TableThis Greek Inspired Roast Chicken with Bread recipe takes it’s cue from those potatoes, though it is much more than that, of course. It is a another one-pot meal where the flavours and textures all mingle to produce a wonderful dish that is more than just a sum of it’s parts. Some of the bread and vegetables absorb the juices from the chicken and become gooey and soft whilst the rest roast and get crispy and chewy and sharp with the lemon – you can add things like artichoke hearts too if you wish or splash in some stock or wine towards the end for more of a wet roast. It is immensely adaptable to what you have in your pantry and I hope that it acts as a springboard for you – do try it with the bread though – it’s an unusual and fabulous addition!

In the photos you will note a couple of sweet potatoes which I have not included in the recipe below as I wanted to have these for my lunch the next day and not as part of this dish. We love having rocket/arugula with this – the sharp, peppery flavour is another wonderful contrast.

Greek inspired Roast Chicken with Bread

  • Servings: 4-6
  • Difficulty: easy
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Adapted from Aliwaks Roast Chicken with Bread and Garlic

INGREDIENTS

  • 1.5 kg free range/organic chicken
  • 1 tsp Harissa paste
  • 1 Tbsp Sundried Tomato and Basil Paste
  • Juice of two lemons, separated and plus one whole one
  • 3-4 slices of stale sourdough bread
  • 1 head of garlic – cloves separated but skins left on
  • 2 leeks, cleaned of any sand
  • 2 – 3 Tbsp Green and Black olives stuffed with sundried tomato, garlic and rosemary
  • 8 Sundried tomatoes
  • 700 g waxy potatoes
  • 1 Tbsp fresh or 1 tsp dried oregano
  • Sea salt
  • Greek “Olive Branch” EVO oil

INSTRUCTIONS

  1. Mix the Harissa, sundried tomato paste and the juice of one lemon together to make a runny paste.
  2. Untruss the chicken. Remove as much visible fat as you can from the cavity and discard along with the trussing. If there are giblets, freeze them to make gravy another time.
  3. Smear the paste all over the chicken and inside the cavity and leave to marinate for 1 hour at room temperature.
  4. In the meantime, slice the bread into large cubes, slice the leeks into 1 inch segments and peel and halve the potatoes and arrange in a large roasting dish. Scatter over the garlic cloves, olives and the sundried tomatoes. Squeeze over the juice of the second lemon and sprinkle with oregano and sea salt.
  5. Pre-heat the oven to 220C/425F
  6. Stuff the chicken with a halved lemon
  7. Lubricate the bread and vegetables with some olive oil and arrange the chicken on top, making sure that it is sitting on some of the bread and the potatoes which will absorb the chicken juices. Pour over any remaining marinade that has been left on the plate, back over the chicken.  Drizzle a little oil over the chicken and sprinkle with sea salt to help the skin crisp up.
  8. Cook the chicken for 20 minutes at 220C/425F and then turn down the heat to 180C/350F and give the pan a shake, turning over any bread and vegetables that are not covered by the chicken. Roast for another 40 – 55 minutes, depending on the size of the chicken and until the juices run clear at the leg joint.
  9. Turn off the oven. Remove chicken to rest for at least 15 minutes, loosely covered with foil. Keep the vegetables and the bread warm, also loosely covered, in the residual heat of the oven.
  10. Carve the chicken as you wish but make sure that everyone gets a good mix of crispy chewy, roasted vegetables and bread as well as some which have absorbed the chicken juices – it is a real textural revelation!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Summer Pasta Salad with Chicken and Broad Beans

summer-pasta-salad-with-chicken-and-broad-beansI spent a glorious weekend on the stunning and historic South Downs in Sussex. A friend had been planning a surprise birthday party for her boyfriend since January – it was a big one and to say that she pulled it off would be an understatement! How Lucie managed to not blurt out anything and also plan the timing on the Friday so that everyone was at the venue as she walked up (slowly) with Adrian from the pub, (as cars full of late guests whizzed by them) is a testament to her resolve and organisational powers! Factor in no mobile phone signal at the venue, guests arriving late from London on trains who needed collecting and you can imagine some of the problems that needed to be surmounted.

Riverdale House, AlfristonLucie’s parents, Richard and Judy, own and run a beautiful Victorian Bed and Breakfast, Riverdale House, in Alfriston. It’s set in quintessential English gardens and overlooks the South Downs from the front and the Cuckmere Valley to the rear. Beautifully presented with the most comfortable bed I have EVER slept on, crisp white sheets, plenty of  fluffy white towels, lots of toiletries in the bathrooms, tea/coffee making trays in each room, a flat screen TV, a fridge and lots of room to unpack and hang up your clothes – it is a world away from the stereotype of English B and B’s! If you follow me on Instagram, you will have seen some of the photos (one of which was liked by Bear Grylls – imagine!!) I was posting when the Wifi kicked in .

IMG_8795Richard and Judy are absolutely lovely – they could not have been more hospitable and welcoming. They left us to it after Richard had cooked the main course on Friday, giving us the run of the house for the weekend.  So on Friday evening, after surprising the the birthday boy, we had few glasses of champagne  on the front lawn, admiring the view and catching up with everyone, before repairing to the dining room which was set up for a sit down dinner for 14 people. I had made a chicken terrine the night before in London, for the first course. The second course was sea bream with seafood pasta, cooked by Richard, which was absolutely gorgeous. Lucie had been to France and brought back wheels of cheese, which she stacked up like a 6 tier cake and lit up with candles. There was this amazing chocolate mousse cake with a hazelnut wafer base from a patisserie in Brighton which is one of the best things I have ever eaten! I normally pass on the pudding course as I prefer cheese but not this time – I missed out the cheese entirely!

summer-pasta-salad-with-chicken-and-broad-beansA barbecue was planned for Saturday evening for which Catherine and I were making the salads. Catherine had an adorable little helper, Emily who is 5, and they made the most delicious potato salad which Catherine’s grandfather used to make. She also make a couscous salad: a celery, chickpea, feta  and cumin salad; an orzo salad with rocket, cherry tomatoes, mozzarella and pesto plus a garlicky tzatziki and  pita chips flavoured with rosemary. I marinated a couple of chickens; boned a leg of lamb, butterflied and marinated it (and was quite proud of my boning efforts which gave rise to plenty of  bawdy comments) and made a pea, spinach and feta salad with a lemon, mustard and garlic dressing as well as a grated courgette and mint salad, dressed with lemon, olive oil and garlic. No danger of vampires that evening!

Alfriston VillageSunday morning was spent pootling around picture perfect Alfriston Village followed by a quick lunch and then very reluctantly we were London bound.

IMG_8937My homecoming was brightened up by the sight of a parcel from Essential Cuisine who have sent me some stock powders to try out and review. A rummage in the fridge and the cupboards provided all the ingredients necessary for a lovely summery pasta salad over which Jake and I caught up on each other’s weekend news and prepared for the week ahead.

I used some of the Essential Cuisine Chicken Stock to season and flavour the pasta salad and have to say that it is absolutely delicious – seriously full of rich, deep chicken flavour and as it is a powder, it dissolves and blends in quickly and perfectly. It is also low in salt, has no artificial additives or preservatives and is  gluten free. Each 96g pot makes about 8 litres of stock so it is really very good value too.  No more sticky, hard, salty stock cubes for me – this stock powder is quite special and I am so looking forward to cooking with it. If  you are in the UK, do take a look at the Essential Cuisine HomeChef website – it is full of really useful tips and recipes and you can also purchase the stock powders directly from them. Their range includes Veal, Fish, Lamb, Beef, Chicken and Vegetable.

(Disclaimer – Although I was sent the stock powders to try out, these views are entirely my own.)

summer-pasta-salad-with-chicken-and-broad-beans

summer-pasta-salad-with-chicken-and-broad-beans

Summer Pasta Salad with Chicken and Broad Beans

  • Servings: 4
  • Difficulty: Easy
  • Print

INGREDIENTS

  • i medium white onion, sliced
  • 1 Tbsp olive oil
  • 2 cloves of garlic, chopped
  • 100 g of spanish chorizo, sliced into ½ cm chunks
  • 1 courgette/zucchini sliced into half moons
  • handful of cherry tomatoes, sliced in half
  • 300 g of dried pasta – I used penne
  • The podded beans from 10 pods of broad beans
  • 1 tsp Essential Cuisine Chicken Stock Powder mixed with 100 ml of hot pasta water
  • 4 Tbsp of olives – I used a mix of green and black
  • 200 g of left over roast chicken, sliced into bite sized pieces
  • A bunch of basil, torn or sliced
  • 1 fresh mozzarella ball, sliced  or torn into chunks

INSTRUCTIONS

  1.  Fill the kettle and put it on.
  2. Set a large shallow pan over a medium flame and heat up the oil. Add the sliced onion and let this soften for a couple of minutes. Stir in the chorizo and let this cook for a minute or so, just long enough to start releasing those smokey paprika oil. Stir in the courgettes and leave for a couple of minutes to caramelise before stirring to turn them over and caramelise the other side.
  3. Fill a large saucepan with the just boiled water and let it come to a boil again. Add a good measure of salt and tip in the pasta. I like my pasta really, very al dente so for dishes where the pasta will be stirred in to finish cooking with the rest of the ingredients, I normally cook it for 6 minutes. In this case, I set the timer for 3 minutes after the water had come back to a boil once the pasta had been added and then added the broad beans and set the timer for another 3 minutes. Using a slotted spoon, fish out the broad beans and then drain the pasta reserving some of the pasta water.
  4. While the pasta and beans are cooking, stir in the cherry tomatoes, the chicken and the olives to the chorizo and courgettes. Add the stock and give it a good stir.
  5. Add the drained pasta and stir this in to coat with all the lovely pan juices, adding a dash of reserved pasta water to bring it all together.
  6. In the meantime, pinch and squeeze the broad beans out of their skins and stir these into the pan together with the basil.
  7. Taste and season with salt and pepper if necessary. There is plenty of flavour in the chorizo and the stock and there is salt in the pasta water so taste before seasoning…
  8. Top with fresh mozzarella cheese and serve.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

 

Shakshuka – (Eggs poached in a spicy tomato sauce)

shakshuka-eggs-poached-in-a-spicy-tomato-sauceStating the obvious, I know, but weekends are just made for leisurely breakfasts and brunches. Whether meeting friends at a bustling cafe or making something at home, brunch is one of my favourite meals just because it feels so indulgent and decadent in comparison to the usual Monday to Friday grind.

I watched Ottolenghi’s Mediterranean Feast when it first aired a couple of years ago (Dec 2012) and  was struck by the warmth and conviviality that he encountered whether shopping in a market, researching in a backstreet or cooking in restaurants with fellow chefs. The food ranged from traditional to modern and always so fresh – it was a fabulous series. (If you are in the UK, click on the link to take you to Channel 4OD to watch the series.) One dish that really caught my fancy was Shakshuka, a Tunisian dish of eggs, poached in a spicy tomato sauce which he dished up in Tel Aviv under the watchful eye of “The King of Shakshuka”. I’ve been making it ever since…

shakshuka-eggs-poached-in-a-spicy-tomato-sauce

My version is not as spicy and lends itself to being easily converted to a vegetarian meal by omitting the chorizo or merguez sausages and substituting these with mushrooms and red peppers. This recipe is so tasty and so simple to make that I hope it will become a firm favourite in your weekend meal repertoires.

shakshuka-eggs-poached-in-a-spicy-tomato-sauce

shakshuka-eggs-poached-in-a-spicy-tomato-sauce

The eggs are poached…

shakshuka-eggs-poached-in-a-spicy-tomato-sauce

I am taking these over to Angie’s Fiesta Friday #18 which this week, is being co-hosted by Justine@Eclectic odds n sods and Mr Fitz@Cooking with Mr Fitz . With these two party animals in charge, it is going to be a blast!! Justine has been at the champers since the get go and Mr Fitz has been brandishing those super sharp knives of his when things threaten to get out of control…do take a look at their blogs – you are sure to find much to amuse at Justine’s and much to envy at Mr Fitz’…

Angie’s Fiesta Friday is attended by the warmest, most supportive and incredibly creative bunch of people that it has been my pleasure to (virtually) meet. Do take a look at the entries for inspiration and if you blog, feel free to join in. Not only would Angie, Justine and Mr Fitz welcome you with open arms but so will the crowd!

Read the guide lines here – http://thenovicegardener.wordpress.com/fiesta-friday/

Join the party here – http://thenovicegardener.wordpress.com/2014/05/29/going-vegetarian-for-fiesta-friday-18/

Shakshuka

  • Servings: 2
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 Tbsp olive oil
  • 2 banana shallots or one medium onion, chopped
  • 2 cloves of garlic, chopped
  • 75 g chorizo or merguez sliced into ½ cm chunks (or use mushrooms and red peppers for a vegetarian option)
  • 1 tsp tomato paste/puree
  • 1 tsp Harissa paste (adjust this to your palate and substitute with ½ tsp of chilli flakes if you don’t have any Harissa)
  • 1 can of tomatoes, chopped
  • 1 tsp smoked paprika
  • 1 tsp dry roasted cumin seeds
  • 1 tsp thyme leaves
  • ⅓ can of water
  • 4 large, preferably  organic/free range eggs
  • handful of chopped coriander/cilantro leaves (I also used some snipped chives)
  • Greek yoghurt and flat breads or sourdough toast to serve

INSTRUCTIONS

  1. Heat the olive oil in a large frying pan or skillet, over a medium low flame.
  2. Gently sauté the shallots until they have softened and coloured which should take about 4 – 5 minutes.
  3. Add the garlic and the chorizo or merguez and sauté for 3 or 4 minutes, stirring from time to time to cook all sides. I add a splash of water to the pan if I think it’s going to catch and burn.
  4. Add the tomato paste and the Harissa to the pan, stir, and let the rawness cook off for a a minute or so.
  5. Add the chopped tomatoes, smoked paprika, cumin seeds and thyme leaves and ⅓ of the (tomato) can of water. Stir, scraping the bottom of the pan to loosen any delicious caramelisation that will have occurred and let this bubble away , uncovered, for between 5 -8 minutes, reducing to a thick chunky sauce. Taste and adjust the seasoning with salt and pepper.
  6. In the meantime, heat up the flat breads or make the toast and set the table…
  7. Make 4 indentations in the sauce and crack an egg into each one. Cover  the pan and turn down the flame to low and cook for between 3 – 5 minutes. The time taken depends on how “done” you like your yolks, how thick or thin the base of the pan is and how hot the element is, so do check on the eggs after the initial 3 minutes are up.
  8. Scatter over the coriander leaves and serve immediately with a dollop of yoghurt and lots of warm flat bread to scoop up the delicious sauce.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Extraordinary Roasted Chicken, Potatoes and Chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

My 16 year old son, Jake,  has been in Demark visiting friends over the holidays. He is due back later today, having braved an overnight ferry crossing in this hideous weather we have been having. I am really hoping that the weather will have calmed down otherwise the experience will put him off boats and ferries for life. Which would be such a shame. I am also hoping that he has managed to revise for his mock GCSEs which commence this week. I am expecting that he minded his manners, helped out without being asked and didn’t sleep in to the extent he does at home during the holidays.

Well, I am sure that all will be revealed, probably just as soon as he has watched the new, much anticipated BBC drama, Sherlock Holmes – The Empty Hearse. Did I mention that I have already watched it twice? One of my favourite New Years Day tweets was from a good friend who wished everyone a “Happy New Year also known as Happy Sherlock Day!” I think that just about sums it up. I read somewhere that 10 million people tuned in to watch it – that is quite staggering don’t you think? Follow Selma’s Table on Facebook as I will post the update on his trip there.

In the week before Jake left, I discovered Elaine Boddy’s lovely blog, foodbod. Her recipe for Lebanese inspired marinated and roasted chickpeas and potatoes really caught my eye (well it did have chickpeas and potatoes in it – my two favourite food groups) and I actually went out to buy some chicken just so that I could make it.

Oh. My. Goodness.

It is a completely and UTTERLY gorgeous dish. Jake polished off half of it – the recipe serves 4! After it’s stint in the oven, the marinade cooks down to this incredible sticky savouriness around the potatoes and chicken, which when combined with the crispy bits of chickpeas, tender chicken with crispy skin and fluffy, marinade-sodden potatoes, just becomes food heaven on a plate.

I entered the recipe into “Your Best One Pot Meal” contest over on Food52 and was surprised and rather excited to get an email from them saying that I was one of two finalists (out of nearly 200 entries). Voting then started and I was and am, over the moon to have WON!!! Thank you to every one who voted – and a huge thanks to Elaine who inspired it. It’s such a fabulous recipe – I do hope you try it.

This is the link to my  Winners Q & A on the site – http://food52.com/blog/9696-winner-of-your-best-one-pot-meal

This is the link to the recipe on the site where lots of people have tried it and left comments – http://food52.com/recipes/25866-extraordinary-marinated-and-roasted-chicken-potatoes-and-chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

This recipe is so easy to make – mix up the marinade; peel and chop the potatoes; rinse and drain the chickpeas and leave it all in the fridge to marinate for a day.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

Then arrange in a roasting dish, cover and pop into an oven for about an hour. Rustic,  flavourful and  charming enough to be served to supper guests.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

Elaine cooks it without chicken so I have adapted her recipe to account for this (less oil and the inclusion of buttermilk to further tenderise the chicken) and tweaked the spicing a little too. I think it would be amazing with lamb as well.  I have made it again for Jake’s homecoming.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

It needs a day to marinate so what are you waiting for?

Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Adapted from  Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy

INGREDIENTS

  • 1  can of chickpeas (400g)
  • 800g floury potatoes  – I used King Edwards the first time and Maris Piper this time – both with excellent results but I preferred the King Edwards
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (organic/free range preferably)

Marinade

  • 1 Tbsp olive oil
  • 2-3 lemons
  • 1 ½  tsp sugar (brown has a better flavour)
  • 1 Tbsp buttermilk/yoghurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp Harissa paste (or adjust this to your taste)
  • ½ tsp chilli flakes
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Salt and pepper to taste

To finish

  • 2 tsp dry roasted cumin seeds
  • a pack of  coriander leaves, chopped
  • Greek yoghurt or a Tzatziki

INSTRUCTIONS

  1. Rinse and drain the chickpeas.
  2. Peel the potatoes and cut them into 2 inch chunks – the size of roast potatoes.
  3. Give the lemons 30 seconds or so in the microwave to help release more juice. Roll, applying a little pressure;  then slice in half and squeeze out as much juice as you can.
  4. Mix the marinade ingredients together in a medium sized bowl. Taste and adjust the seasoning.
  5. Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate, in a bowl etc. and pop in the fridge to marinade for a day. Turn the bag over whenever you open the fridge over the next 24 hours.
  6. An hour and a half before you are ready to eat; pre-heat the oven to 200C/ 180C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish – large enough for everything to be spread out so that there is a lot of exposed food surface area. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour.  Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven, transfer to a serving platter/dish and scatter over the roasted cumin seeds and chopped coriander.
  7. Serve with a dollop of Greek yoghurt or Tzatziki on the side and prepare to be worshipped.

Copyright – © Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.