Roast Moroccan Chicken with Chickpea Chips, Eggplant Pickle and Parsley Salad

This recipe is fantastic for a dinner party. Table set, wine open all you have to do is place the dishes on table and watch your guests help themselves! Watch them frenzy on all things spice...

 

2 tbsp coriander seeds

1½ tbsp cumin seeds

1½ tbsp white peppercorns

2 tsp mustard seeds

2 tsp ground turmeric

2 tbsp ground ginger

35 gm (¼ cup) plain flour

400 ml buttermilk

1 chicken (2 kg), jointed

To serve: sheep’s milk yoghurt mixed with tahini, lemon juice and honey

Eggplant pickle

3 eggplant, diced into 2cm pieces

100 ml vegetable oil

4 garlic cloves, finely chopped

15 gm (2½ cm piece)               ginger, finely chopped

1 long red chilli, deseeded, finely chopped

1 tsp each ground coriander, ground turmeric, ground cumin and mustard seeds

200 ml white wine vinegar

75 gm brown sugar

Chickpea chips

225 ml milk

1 tbsp olive oil

10 gm butter

170 gm chickpea flour

For dusting: fine polenta

For shallow frying: vegetable oil

Parsley salad

30 gm pine nuts

1 cup (loosely packed) flat-leaf parsley

1½ tbsp currants, soaked in 2 tbsp orange juice

1 tbsp extra-virgin olive oil

For eggplant pickle, lightly salt eggplant in a colander and stand until bitter juices drain (20-25 minutes). Rinse under cold water and pat dry with absorbent paper. Heat half the oil in a large frying pan over high heat, add half the eggplant, turn occasionally until golden (3-5 minutes), then drain on absorbent paper. Repeat with remaining oil and eggplant, then return reserved eggplant to pan with garlic, ginger, chilli and spices and sauté until fragrant (3-5 minutes). Deglaze with vinegar, then stir through sugar and reduce heat to medium. Simmer until slightly thickened (5-7 minutes), season to taste, spread onto an oven tray and set aside to cool.

For chickpea chips, bring milk, olive oil and butter to the boil in a saucepan over medium heat. Reduce heat to low and simmer, then gradually add chickpea flour, whisking continuously until very thick (3-5 minutes). Pour into an oven tray lined with baking paper and set aside to cool. When cool, turn out and cut into 2cm x 7cm chips. Just before serving, heat oil in a deep frying pan to 180C, dust chickpea chips in polenta and fry in batches, turning occasionally until golden and crisp (3-5 minutes). Drain on absorbent paper, season to taste and keep warm in oven.

Meanwhile, for parsley salad, toast pine nuts in a frying pan over low heat, stirring occasionally, until golden (3-5 minutes), then set aside to cool. Combine with remaining ingredients and season to taste.

Heat a char-grill pan over medium heat. Dry-roast whole spices until fragrant (30 seconds-1 minute), then finely grind with a mortar and pestle. Combine in a bowl with flour, remaining spices and 1 tbsp fine sea salt. Dip chicken pieces in buttermilk, then coat in spice mixture and grill, turning occasionally, until just cooked through (15-20 minutes). Serve with hot chickpea chips, eggplant pickle, parsley salad and tahini yoghurt. 

Swiss Roll

I have very fond memories of my mother making these as a child thy are best eaten on the day, believe me that is really never that hard to do!

125g plain flour
225g caster sugar
30g vanilla sugar
4 eggs
2 1/2 teaspoons baking powder

Separate  the egg whites from the yolks. Whisk the yolks until pale and add 125g of the sugar and whisk until pale and thick. Beat the egg whites into stiff peaks then gradually add the remaining 30g of vanilla sugar until soft peaks form. Sift the flour and the baking powder and incorporate with the egg yolks. Gently incorporate the beaten egg whites.

Spread the cake mixture onto a baking tray lined with baking paper, and cook for 10 minutes at 180 degrees. turn the cake out onto a damp cloth scattered with 100g of sugar.

Fill with the filling of your choice and roll up straight away!


BLACK CHERRY AND CHOCOLATE
Mix 100g dark chocolate with 30g of melted butter and 100ml of pouring cream, then mix with black cherry jam.

CHESTNUTS
Mix 100g of sweetened chestnut puree with 100g of Chantilly cream and 100g marron glace (candied chestnut) pieces.

NUTELLA AND SPECULAAS
Mix 150g warmed nutella with 150g crushed Dutch speculaas biscuits and 100g Chantilly cream.
 

Sweet Cinnamon Rolls

As a child I knew these as sticky buns, today I know them as sinful, diet food they are not but hey you know me..... more is never enough!

DOUGH

1/4 cup warm water

1 package (1/4 ounce) active dry yeast

1 cup warm milk

1/3 cup sugar

1 large egg, lightly beaten

2 teaspoons vanilla extract

3-3/4 to 4 cups flour

1-1/2 teaspoons salt

4 tablespoons soft butter

FILLING

3/4 cup packed light brown sugar

3/4 cup walnuts or pecans, chopped

2 teaspoons cinnamon

4 tablespoons soft butter

GLAZE

125g cream cheese

1 cup confectioners’ sugar

2 tablespoons milk

Pour the water into a small bowl. Sprinkle in the yeast and let it dissolve (about 5 minutes). In a large bowl, stir together the warm milk and sugar. Then stir in the dissolved yeast, egg, and vanilla extract.

With a wooden spoon, stir 2 cups of the flour into the liquid, and then beat well for 100 strokes. Cover the bowl with plastic wrap and leave the dough undisturbed for 15 minutes.

Stir the salt and then the soft butter into the sponge. Add the remaining flour, about 1/3 cup at a time, stirring well each time. When the dough balls up and becomes impossible to stir, four your hands and knead the dough right in the bowl for 2 to 3 minutes.

Transfer the dough to a well-floured counter and continue to knead it for about 6 or 7 more minutes, until it's smooth and elastic. Put the dough in a large, clean, lightly oiled bowl, turning to coat the entire surface. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until the dough doubles (about 1 hour). Meanwhile, prepare the filling. Stir together the brown sugar, nuts, and cinnamon in a small bowl until well combined.

When the dough has risen, punch it down several times to deflate it. Then knead the dough again on a lightly floured surface for 1 minute. Cover the dough with plastic wrap and let it rest for 10 to 15 minutes. Butter a 13- by 9-inch baking pan.

Flour your working area and, using a floured rolling pin, roll the dough into a 12- by 16-inch rectangle so that a long edge is closest to you. If the dough springs back (it should stay where you've rolled it), let it rest another 2 or 3 minutes.

Spread the soft butter over the dough, leaving a 1-inch boarder along each of the long edges. Cover the butter evenly with the cinnamon-nut mixture, pressing it down gently. Lightly moisten both long edges with water.

Starting at the long edge closest to you, snugly roll up the dough like a rug. Pinch the seam together. With a sharp serrated knife, score the dough in the centre, then at the centre of each half. With those marks as guides, cut the dough into 12 equal pieces.

Evenly space the rolls in the pan, brushing the outer edges with a little melted butter (to keep them from sticking together as they bake). Cover the pan with plastic wrap and let the rolls rise until nearly doubled, about 35 to 45 minutes. Heat the oven to 180ºc near the end of the rising.

Remove the plastic and bake the rolls on the center oven rack for about 30 minutes, until golden and cooked through. Run a spatula around the pan to loosen the rolls, then invert them onto a large baking sheet. Carefully pull apart the rolls and set them right side up on a cooling rack for 15 to 20 minutes. Drizzle on the Sweet Glaze (see below). Serve warm. Makes 12 large rolls.

Sweet Glaze: This delicious glaze is perfect on the cinnamon rolls, so don't skimp. To make it, place cream cheese into a bowl of an electric mixer fitted with a paddle attachment and beat on low speed for 3 minutes add the sugar and the milk and mix until incorporated. The icing should be smooth and flowing, but not overly runny. Add a little extra milk if needed.

Cauliflower Soup with Mustard and Gruyère Croûtons

 Quick and easy there is no excuse to eat soup from a tin!

50 ml   olive oil, plus extra to serve

50 gm butter, coarsely chopped

1   onion, finely chopped

2   garlic cloves, thinly sliced

1   large Desiree potato, finely chopped

1 kg   cauliflower, trimmed into small florets

1.75 litres   (7 cups) chicken stock 100 gm  

grated Gruyère 250 ml  

(1 cup) milk

Mustard and Gruyère croûtons

30 gm   butter, melted

30 ml   olive oil 2 tbsp  

Dijon mustard

2 tbsp   grated Gruyère

100 gm   day-old sourdough, coarsely torn

Preheat oven to 180C. Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower and stock, simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée until smooth, stir through Gruyère, milk and remaining butter, season to taste, keep warm.

Meanwhile, for mustard and Gruyère croûtons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes). Scatter over hot soup, serve drizzled with oil.

Torta Salata Di Verdure

We all love a good pie as really you can add whatever ingredients you like, i am a huge fan of eggplant so this recipe works beautifully. If your not a fan of eggplant you could substitute with some roasted potatoes and broccoli...... The choice is all yours!