It seems that I am permanently inspired by Yotam Ottolenghi as I keep checking his books for implementable ideas. These recipes are not the "extraordinarily original" recipes taken from Ottolenghi's latest book
Jerusalem, but merely my variation on some of the powerful flavours.
Anyhow, here's my Ottolenghi inspired roast chicken and potatoes with vibrant colours and surprising textures, just the right kind of energizing food to indulge your family with during the long and dark Nordic autumn and winter evenings!
 |
| Chicken with sumac, Palestinian za'atar (you can find it from Ottolenghi's online shop), sultanas, s&p, extra virgin olive oil, chopped spring onions and fresh coriander to be roasted in the oven... |
 |
| After roasting, top it with some fresh coriander and pomegranate arils. |
 |
| ...accompanied by roast tatties with red onions, garlic, rosemary, balsamic vinegar, s&p and extra virgin olive oil. |
 |
| After roasting, place on top of tatties quartered figs, some chopped spring onion and dried rose petals, then drizzle over some balsamic vinegar. |
Copyright © The Enogastronomist — Learning begets hunger.©
