Tonight I prepared two dishes from Yotam Ottolenghi's The Cookbook:
The flavours were out of this world. Must do this again.
Mix chopped onions, thinly sliced lemons, crushed garlic, some ground cinnamon, sumac, za'atar, salt, black pepper, extra virgin olive oil and some white wine.
Let chicken marinate in this mix for a few hours in fridge.
Bring to room temperature before baking in 200 C oven until chicken is cooked through.
Garnish with pine kernels, sumac and za'atar. You can also sprinkle over some flat-leaf parsley.
Roast potatoes: Wash, parboil and chop 10 potatoes and place them in an oven tray with some extra virgin olive oil, sage, flat-leaf parsley, salt, black pepper and crushed garlic. Chop in also a couple of Jerusalem artichokes. I also added some new carrots and new onions. Bake in the oven for 30 minutes, after which stir in a dozen or so ripe cherry tomatoes. Bake for another 10 minutes. Finally add some pitted Kalamata olives and bake for another 5 minutes. Garnish with parsley.
In addition, I improvised a refreshing and simple salad from Florence fennel with some extra virgin olive oil and salt.
Boys helped me to preprare this strawberry cream cake on sponge flan.
- Roast chicken with sumac, za'atar and lemon
- Roast potatoes and Jerusalem artichokes with lemon and sage
The flavours were out of this world. Must do this again.
Mix chopped onions, thinly sliced lemons, crushed garlic, some ground cinnamon, sumac, za'atar, salt, black pepper, extra virgin olive oil and some white wine.
Let chicken marinate in this mix for a few hours in fridge.
Bring to room temperature before baking in 200 C oven until chicken is cooked through.
Garnish with pine kernels, sumac and za'atar. You can also sprinkle over some flat-leaf parsley.
Roast potatoes: Wash, parboil and chop 10 potatoes and place them in an oven tray with some extra virgin olive oil, sage, flat-leaf parsley, salt, black pepper and crushed garlic. Chop in also a couple of Jerusalem artichokes. I also added some new carrots and new onions. Bake in the oven for 30 minutes, after which stir in a dozen or so ripe cherry tomatoes. Bake for another 10 minutes. Finally add some pitted Kalamata olives and bake for another 5 minutes. Garnish with parsley.
In addition, I improvised a refreshing and simple salad from Florence fennel with some extra virgin olive oil and salt.
Boys helped me to preprare this strawberry cream cake on sponge flan.
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