Roasted Zaatar Beetroot, Goats Cheese and Quinoa Salad

4 Comments February 7, 2017 chilliandmint

Whether you work in an office, from home, or not at all, having an enjoyable lunch gives the body both sustenance and also a boost to be productive for the rest of the day. Before the birth of my second daughter I worked for twelve years in the City (London’s financial district). Lunch times, whilst often eaten at my desk, were without doubt a highlight. Not that the work that I was doing was dull, far from it, but more that it was a nice interlude, even if it was for a very short period. Typically I would aim to seek out that latest lunch time hot spot, which seemed to sprout up in the city by the week, but occasionally I would bring in something from home. Curry’s were a no-no as the smell was too ‘in your face’ for an open plan office, so something a little more subtle needed to be created.

Transporting food needs to be easy and fuss free. Whilst bowls of Vietnamese pho are wonderful, transporting liquid like that is certainly never going to fly if you travelling by London transport. Imaginative salads on the other hand do work well. Adding a dressing must be done when you are about to eat, otherwise everything gets a little limp and moist.

This salad is versatile in that it can be transported for an office lunch at your desk or at home, eating on your own or in the company of a friend. I love everything about beetroot – from the vibrancy of the flesh, to the sweetness of the taste and the fact that they are fairly easy to source here in the UK. This salad requires very few ingredients – beetroot, zaatar, smooth lemony soft goats cheese, fresh mint, dry roasted pine nuts , preserved lemons and a little olive oil.

For those who are unfamiliar with zaatar, it is the Arabic word for a wild thyme spice mix that is used in Levant cooking. Traditionally zaatar is made from a wild herb (with the same name), very similar to the thyme you find in the UK, that can be found in Lebanon. However many of the zaatar blends that you can buy or make yourself are a mix of fresh oregano, marjoram and British thyme. My Lebanese friend has it for breakfast sprinkled on some pitta bread with some olive oil. It is very easy to get hold of either at specialist Middle Eastern shops or the large supermarkets here in the UK.

The flavours and textures coming from all these ingredients complement each other well. Roasting beetroot takes a little time – just shy of an hour, but will last refrigerated for up to a week so you can make a batch and use them as required over the week.

Roasted Zaatar Beetroot, Goats Cheese and Quinoa Salad

serves 2 portions

2 medium sized fresh beetroot

1 tbsp extra virgin olive oil

2-3 tsp zaatar

120g quinoa

360ml cold water

40-60g soft goats cheese

handful of fresh mint, roughly chopped

20g pine nuts

2 slices of preserved lemons (or one small whole lemons)

salt and pepper to taste

Preheat an oven to 180 degrees fan.
Remove the stems close to the base of the beetroot.
Wash thoroughly and then rub the beetroot in the olive oil and cover with the half the quantity of zaatar above.
Place in their own individual foil parcel and then roast in the oven for up to an hour. Check at intervals to see that they are softening. If they look a little dry add a tsp of water to the parcel.
Place cold water into a pan with the quinoa and gently cook for 20 minutes, by which time the water will have been absorbed and the quinoa will be soft and ready to eat. Allow to cool.
Heat a pan and when it is hot add the pine nuts and move around the pan for a couple of minutes, by which time they will have bronzed slightly. Place to one side.
Once the beetroots have cooked allow to cool and then chop into rough cubes.
Chop the preserved lemons into even smaller cubes than the beetroot.
In a large mixing bowl, add the quinoa, pine nuts, fresh mint, beetroot cubes, lemon cubes and the remaining zaatar and mix gently.
Finally break the goats cheese up with your hands and combine and then serve/store in a container to take to the office.

Ferment Pickle Dry – Cookbook Review and Preserved Lemons

5 Comments September 16, 2016 chilliandmint

Over the last few years I have seen a revival of ancient cooking techniques, such as pickling, fermenting and drying, and along with this new found enthusiasm has sprung some exciting and informative books to help teach and guide us on our new culinary journey. I was recently sent a copy of a beautiful new cookbook that has recently been published. fermented-apples-p-98

Photo credit: Kim Lightbody

Aptly named ‘Ancient methods, modern meals: Ferment, Pickle, Dry’ by Simon Poffley and Gaba Smolinska-Poffley, published by Frances Lincoln, it’s beautiful matt photographs, by Kim Lightbody (see above and below re photo credit) really draw the reader in to showcase the limitless range of possibilities that are on offer within the book.

The book acts as a gentle guide through the different processes, providing both simple, and some adventurous, preserving recipes to try at home. In addition it also shows you how to transform your newly preserved ingredients into fabulous dishes – for example alone side ‘pickled French beans’ is the recipe for ‘pickled bean falafel’.

At the start of the book it gives an overview of what you actually need to get going, sterilising tips, as well as key ingredients that you need. The book is then naturally split into three under the techniques outlined on the front cover. kimchi-images

Photo credit: Kim Lightbody

Photographs accompany some, but not all the recipes, as is pretty standard in cookbooks and both sweet and savoury options are given in each chapter.

Photo credit: Kim Lightbody

In the ‘Ferment’ section standout sounding recipes for me were:

-labneh (a thick Middle Eastern yoghurt) and whey

-pumpkin kimchi – because you can never have enough pumpkin recipes

-nukadoko with udon noodles – my daughters are obsessed with udon noodles so any new flavour to accompany them works for me. Nukadoko I learn is a Japanese rice-bran fermenting bed and is one of the more labour-intense procedures

-Kombucha – the fermenting drink made from tea and is hugely popular in Japan.

In the ‘Pickle’ section the following sounded appealing:

-Green chilli and red onion pickle

-spicy pineapple and mango pickle

-pickled oranges

-pickled watermelon rind and easy pickled nuts

Photo credit: Kim Lightbody

In all honest ‘drying’ as a technique probably appeals to me less than pickling and fermenting. That said I regularly make crispy kale crisps and dry roasted pumpkin seeds, but other than that I don’t massively dry foods. As such I should probably give it more of a go. I love the sound of ‘kimchi or sauerkraut crackers’ and the ‘mango and chilli leather’ or ‘spiced apple and banana leather’, so you never know I may be persuaded to be more exploratory on the drying front.

My sense is this cook book will appeal to those who get excited to learn new culinary techniques and who are already fairly comfortable in the kitchen. It will also probably appeal to those who like, or who are interested in, foraging. As the authors so aptly put it ‘preserving is more than just a solution to seasonal surplus going to waste. It actually positively transforms fruit and vegetables, bringing out new flavours and textures’.

The preserved lemons recipe caught my eye. I often use them in my cooking – check out one of my favourite recipes that includes them, so it made sense for me to make a batch.

It was very straightforward and took minutes to prepare, after I had properly sterilised my jar – 30 mins in an 120 degrees oven (rubber seal removed and boiled in water). Here is what you need to do.

Preserved Lemons

taken from ‘Ferment, Pickle, Dry’ by Simon Poffley and Gaba Smolinska-Poffley

600g (approx 5 lemons) unwaxed lemons

40g sea or rock salt (pure, without iodine or anti-caking agent)

approx 1 litre/34fl oz jar

Simply wash and cut all the lemons into at least 6 slices lengthways.
Place into the sterilised jar (see note above on how to sterilise) along with a layer of salt before adding the next layer of lemons. Use the end of a rolling pin to gently mash each layer to release the juices. As the juice is released it forms the ‘brine’ in which the lemons are preserved.
Once all the lemons slices are packed in they should sit just below the surface of the brine. If there is not enough brine mix a little boiling water with a pinch of salt, let it cool then add to the lemons.
Leave to ferment in a warm place for at least 3-4 weeks.

Once fermented, keep in the fridge for up to 3 months.

In a month’s time I hope to have delicious tasting preserved lemons.

Moroccan Chicken with Olives and Lemons – one of my favourite dishes to feed a crowd

7 Comments July 22, 2016 chilliandmint

Cooking for 6+ guests always requires a bit of thought and forward planning. You typically want something that is relatively fuss free, that you can pop in the oven and leave to cook. I have a very open planned kitchen so if I am prepping veg, talking and raising a glass at the same time it can become a little overwhelming. I prefer to plan ahead and then enjoy my guests company once they arrive without being frantic in the kitchen.

Moroccan food is a great people pleaser and tasty all year round. It’s spices are delicate, fragrant but not hot spicy; think along the lines of cumin, coriander, turmeric, black pepper, saffron and paprika. They are perfect gently marinaded and cooked with some tender chicken thighs or even some lamb. Olives and preserved lemons are synonymous with Moroccan cuisine and are key for this recipe. I need to do a post on preserved lemons so those of you who live in places where preserved lemons are hard to source you can make your own and store them.

The marinading can be overnight or in the fridge or for an hour or so if you are working to a tight deadline. The part that takes the longest is browning off the chicken thighs. You want to leave them for about 5 minutes each side so that both sides are nicely bronzed. Then you place them to one side on kitchen paper whilst you prepare and cook the onions. I cook my chicken thighs in batches as I don’t want to overcrowd the pan.

You can cook the whole dish on the stove, however I often find it is easier to place in a preheated oven for around 30 minutes so that the chicken thighs are sufficiently cooked and moist and all the flavours have blended together to create the most delicious of dishes.

I tend to serve with spiced rice or couscous with pomegranates, slithered almonds or pistachio nuts and fresh coriander or parsley. It is always best to cook more than you need as seconds is pretty much guaranteed or if you feeding a reserved bunch then at least you have lots of lovely leftovers for another day. It’s a win win.

Moroccan Chicken with Olives and Lemons

Serves 6-8

2.7kg chicken thighs, skin removed

2 heaped tbsp garlic paste

2 tsp paprika

2 tsp of ground cumin

1 tsp of freshly ground black pepper

4 tbsp of olive oil

3 medium sized white onion, finely chopped

1 tsp of saffron threads

1 tsp of ground turmeric

370g green olives, stonned

1 fresh lemon

6 preserved lemons, quartered

1. Remove excess skin from the chicken and place in a large mixing bowl.

2. Add the garlic paste, paprika (I love using this one), cumin, black pepper and half the olive oil. Smother the chicken completely with the paste and leave covered in the fridge for a few hours, or even overnight if you are being organised.

3. Heat the remaining oil in a casserole dish or shallow pan. Add the pieces of chicken so that they are golden on both sides – this may need to be done in stages. Remove from the pan with a slotted spoon and place on a plate with kitchen roll so as to soak up the oil.

4. Add the chopped onion to the oil, add more oil if you feel it is necessary. When the onion is golden, add the saffron, turmeric and olives and let it simmer for a few minutes.

5. Pour the juice of the fresh lemon over the pan along with 200ml/7 fl oz of cold water. Add the preserved lemons at this stage. Bring to the boil and then reduce the heat and let it simmer. If you find there is too much liquid then increase the heat again to reduce the liquid.

6. Preheat an oven to 180 degrees centigrade.

7. In a couple of ovenproof dishes spread out the chicken and pour over the onion, olive, preserved lemon and juice equally. Place in the oven for 30 minutes, by which time the chicken will be sufficiently cooked and ready to serve.

8. Serve with either couscous, pomegranates, almond slithers and fresh coriander or cinnamon rice with brown lentils – both work equally well.

You can cook the chicken ahead of time and then simply heat up gently in the oven for 10-15 minutes (add a little extra water to keep it juicy) then serve.

Broccoli, White Beans and Lemons with Red Pepper Flakes

14 Comments January 1, 2014 chilliandmint

A very HAPPY NEW YEAR to you all. I hope that you saw in the new year in style. I tend to opt for more relaxed, low key affairs on New Years eve so that I can wake feeling as fresh as daisy on the first of January. I am always impressed by those who are able to take part in the Hyde Park New Year’s Day run or those who decide to enter the freezing waters surrounding Britain, which is becoming increasingly more popular as the years roll by. Typically my family go on a good long ramble and play board games in front of the fire. This year we’ll be playing a lot of ‘Pucket’, which was given to me this Christmas. It’s hugely addictive and really good fun and I’ve turned into a little demon playing it, much to the annoyance of my siblings. You can purchase your very own board here.

As is often the way we all start the year with many good intentions, whether that be to exercise more, drink less, eat more healthily, read more, achieve more (* delete as appropriate) but as the months go by some of our good intentions begin to wane. I thought that I would lend a hand however on the eat more healthily part. I can bet that we’ll be seeing numerous detox diets and health programmes in the papers and magazines this coming weekend. I do think it is good idea to cleanse the body but to bear in mind that it is January and it is cold and therefore we do need those hearty dishes now and again to fill our bellies. Pulses, vegetables and fish is a great way to start off the year and to only eat meat products a couple of times a week – avoiding too much diary is also a sensible way to crack on with the year.

I thought this recipe would be a great one to kick off the year with as you may already have all the ingredients in your kitchen waiting to be thrown together. It’s incredibly quick to prepare and can be eaten hot or cold, on its own or accompanied by some white fish or a crab cake perhaps. Tasty and packed with goodness, it’s definitely a feel good dish. Helen who runs the website ‘Well-Being Secrets’ has written an in-depth piece on the benefits of broccoli here, which is both fascinating and highly informative, so have a read. I also like Joey Bruno’s, founder of Thrive Cuisine, article here.

For those who had a ridiculously large night and are feeling a little worse for wear, might I suggest the health regime starts tomorrow and you tuck into some of these little beauties instead – see here.

Broccoli, White Beans and Lemons with Red Pepper Flakes

adapted from the December 2013 issue of Bon Appetit Magazine

Serves 4

3 large tbsp of olive oil

4 garlic cloves, finely sliced

3 anchovy fillets packed in oil

1 lemon, washed and finely sliced (pips removed)

225g broccoli, chopped into small florets

5 stems of fresh thyme

2x400g tins of cannellini beans, rinsed

200ml water

salt and pepper

generous pinch of red pepper flakes

2 tbsp parmesan, finely grated (plus a little extra for grating on top)

1. Gently heat the oil in a large deep pan and then add the garlic, lemons and anchovies, stirring occasionally to help break up the anchovies. Cook for 5 minutes before adding the broccoli florets and thyme and stirring into the juices from the lemon.

2. After a further 5 minutes add the cannellini beans and water and stir into the other ingredients. Season with salt and pepper, bring to the boil and then reduce the heat to a simmer allowing the flavours to blend together for a further 5 minutes.

3. Add the parmesan and stir into the ingredients and place a lid on the pan and take off the heat.

4. Turn out onto a serving dish and sprinkle with red pepper flakes (chilli flakes could also be an option here in fact) and an extra scattering of fresh parmesan.

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Baba Ganoush – it definitely has a ring to it!

5 Comments October 31, 2012 chilliandmint

I have to admit that it was initially the name of this wonderfully smokey aubergine (eggplant) dip/appetizer that caught my attention. I know you probably think I’m mad and just another one of those English eccentrics, but seriously saying ‘Baba Ganoush’ out loud has a wonderful ring to it – give it a try and you’ll see what I mean. You’ll want to keep saying it again and again, I promise you it’s rather addictive sounding. Coupled with the smokey undertones of this pureed roasted aubergine with tahini (sesame paste), lemon, garlic and olive oil and you have a perfect little dish. The name itself means ‘father pampered or spoiled’ in other words, it’s a dish that will please and delight and give great joy to those who feast upon it. It will bring smiles, rest assured!

It is common place in Lebanon, Israel, Turkey, all the Arab countries and North Africa, with each region taking their own spin on the added extra ingredients. For example, in Palestine, yoghurt is often added to the mix, whilst in Lebanon pomegranate juice is sometimes added instead of the tahini and in Iran tomatoes, onion and turmeric is added. Some people like it to add cumin but I find that the perfect dish is one that is not too over complicated with different ingredients. The simplicity of it adds to it’s appeal.

We ate it on a number of occasions this summer in Turkey, cooked outside on an open fire. It tasted delicious and I made a note to myself there and then to share this recipe with you all. My recipe is very similar tasting to the one that I used to buy in those Middle Eastern supper markets around the Edgware Road in London. I acquired a taste for that style of Baba Ganoush, so when I started making my own homemade version the one I wanted to replicate was the one I used to eat in my youth – or perhaps I ought to say early 20’s!

There is no hard and fast rule to making Baba Ganoush, so experiment and get creative and see which type really works for you. What I will say however, is that if you like it smokey – which is kind of the point of the dish – it is important to really burn the outside of the aubergine. Using tongs I roast them initially over a gas flame on my hob before putting them in the oven for 25 mins to soften them completely. If you don’t have a gas flame, placing them under a high grill so that the skins blacken and burn slightly, will have a similar smokey effect, but don’t forget to turn them regularly if you do this!

Baba Ganoush

Serves 4

3 large aubergine/eggplant

3 tbsp tahini (sesame paste)

juice of one and a half lemons

1 large tsp rock salt (or to taste)

3 garlic cloves, crushed

2 tbsp olive oil

1 pinch chilli powder

1 pinch sweet paprika

1 small handful of chopped flat leaf parsley

1. Preheat an oven to 180 degrees. Using tongs hold the aubergine over a gas flame so as to burn and blacken the skin. The more the skin burns the more smokey your Baba Ganoush will be. The skin should be sufficiently burned from between 6-10 minutes.

2. Place the aubergines on a baking tray and place in the oven for 25 minutes or until the aubergine is completely soft.

3. Leave to cool and then peal off the aubergine skin and discard the skin.

4. In a blender add the smoked aubergine flesh, tahini, lemon juice, chilli powder, salt and half the olive oil and blend to a pulp. Taste and add more lemon juice/tahini/salt if required.

5. Place in a dish and add a pinch of sweet paprika, flat leaf parsley and the remaining olive oil and serve with toasted pitta bread, chapati or middle eastern bread.

It stores well in the fridge for a few days so great to cook in advance.

As you gently singe the skin of the aubergine the lovely smokey smells will come through.

After 25 minutes in the oven the aubergines will be very soft. Leave to cool before peeling off the skin, which should come away really easily. If they are at all hard in places, leave to cook for a further 5 minutes before checking again with a sharp knife. If the knife easily pierces the skin and goes through the aubergine then it is ready.

Into the blender goes the smoked and oven baked flesh of the aubergine, tahini, garlic, pinch of chilli powder, lemon juice, salt and olive oil.

I couldn’t resist a photo of my recent antique find – a c.1860 French steel and rosewood handle herb chopper, with the chopped flat leaf parsley ready to go on the top of the baba ganoush.

Classic Lemon Tart

2 Comments May 21, 2012 chilliandmint

Sometimes in life I think it is best to get straight to the point…….

COOKING A CLASSIC LEMON TART IS NO EASY FEAT

However, I have been fine tuning this recipe now for sometime (I had a few disasters on the pastry front) so I think that if you follow my instructions carefully you should be rewarded with a delicious dessert that will wow your friends into thinking you a natural patisserie chef in the making.

My blog has been up and running for one year now (….jumps for joy…) and after looking through all the recipes I have shared with you I realise that I have tended to ignore the sweeter things in life. This is largely because I rarely eat puddings – I just don’t really have a sweet tooth and I guess part of it stems from the fact that, for the most part, I don’t think they are massively healthy. Then again the old adage of ‘everything in moderation’ is so true, so perhaps over the coming year you may find a few more sweet recipes to tempt you.

So to the recipe in hand. Scroll through the photos below and read the tips I have added to prepare a perfect lemon tart. Let me know if you find any other tweeks necessary that you would like to share with the wider community. I would always love to hear from you.

I prepare the pastry a day ahead and leave it in the fridge. Bring it out of the fridge at least an hour before rolling so that it can acclimatise to room temperature.

Thoroughly grease the loose bottom tart tin with butter. This is really important as you want the tin to come away easily from the pastry after cooking. Failing to do so will result in the sides of your tart breaking.

Sprinkle flour on the surface that you are going to roll the pastry. I have found that to transfer the rolled pastry to the tin is virtually impossible as some of it breaks off. Do not be alarmed. Place as much of the pastry in the tin as you can and with the bits that have broken off simply piece together. Also make sure that the pastry is sufficiently up the sides so that it is evenly spread.

Remember the bottom of the flan is not going to be seen by a wider audience as you have the lemon mixture going on top of it.

Make sure you have enough ceramic baking beans/and or mixed beans to cover the whole of the tart dish. You want to make sure that they are evenly spread.

Do not whisk the eggs so that they are frothy. A gentle whisk, using a hand whisk is suffice.

Don’t forget to strain the creamy lemon mixture before transferring into the tart base. You want the mixture to be smooth.

I added some raspberries to compliment the lemon tart in both appearance and taste. Strawberries would also be a great addition.

A scattering of icing sugar adds the finishing touch. I noticed a little hand popping into the frame of my photo just as I had taken the shot. Clearly too irresistible not to eat!

Classic Lemon Tart

Serves around 12 people

Adapted from the recipe in Red Magazine April 2012

I use an 11 inch (29cm by 4cm) tart dish

For the pastry

300g plain flour

45g ground almonds

pinch of salt

200g butter, keep at room temperature and cut into cubes

4 tbsp caster sugar

3 egg yolks

1 1/2 (one and half) tbsp cold water

For the filling

300 ml double cream

zest of 2 lemons

juice of 8/9 lemons (so that it measures 200ml juice)

6 eggs

200g white caster sugar

1. If you can make the pastry a day in advance. If not make the pastry and leave to chill in the fridge for 20 minutes. Ideally using a food processor, pulse the flour, ground almonds and pinch of salt and then add the butter followed by the caster sugar. Add the add yolks and water and whizz together until the mixture forms a large clump. Work the pastry into a neat ball and wrap in clingfilm and place into the fridge, either over night or for around 20 minutes.

2. Preheat the oven to 180 degrees if using a fan oven or 200 degrees if not or gas mark 6.

3. Grease the tart dish throughly. On a cold surface sprinkle some flour and roll out the pastry and transfer, as best you can, to the tart dish. If it breaks simply press the remaining pastry pieces together to cover the gaps. Make sure the pastry has sufficiently gone into all the grooves of the dish. You will probably find that you have a little pastry left over, which you can either use to make a mini tart or use as you see fit.

4. Place baking paper into the tart dish and cover with baking beans. Place in the oven for 20 minutes to bake blind. Take out of the oven and discard the baking paper and save the baking beans for another time. Brush the pastry with egg yolk and return to the oven for a maximum of 5 more minutes. Then leave to rest before putting in the lemon mixture.

5. Put the cream in a pan with the lemon zest to infuse gently. When small bubbles appear turn off the heat.

6. Break the eggs into a bowl along with the caster sugar. Using a hand whisk gently stir together – you do not want to make them frothy so do not over do it here. Stir in the lemon juice and very slowly, so as not to cook the eggs, add the warm lemon zest cream.

7. Place the tart shell onto an oven tray and then sieve the lemon mixture into bowl/jug and gently pour into the warmed pastry tart shell. Transfer to the oven on the middle shelf and cook for 18 minutes. Keep checking for the lemon mixture to set (it becomes nicely firm and does not wobble when you move the tray!!) as you may find you can bring it out of the oven a touch sooner than this. I left mine in for 20 minutes (as the Red Magazine recipe states) but found that it darkens some of the pastry too much (have a close inspection of final photo !).

8. Place on a wire rack to cool completely. Gently remove only the outer part of the tart dish. Serve at room temperature. Add icing sugar, raspberries to decorate as required.