This meal was inspired by recipes in The Guardian Newspaper by one of London's hottest Chefs, Yottam Ottolenghi. Check him out here http://www.ottolenghi.co.uk/. I haven't gotten his cook book yet, but have enough of his recipes to experiment with. This dish is not based on any one recipe in particular; I simply threw things together and was glad when it all turned out rather well.
Griddled Halloumi, Courgette, and Sun Dried Tomato and Pomegranate Salad
Key ingredients: Slices of Cypriot Halloumi cheese and oval shaped courgette slices fried in a bit of olive oil on a stove-top griddle. Use the small amount of liquid left in the pan to make a dressing by adding a splash of balsamic vinegar. Toss cheese and courgettes with sundried tomatoes from your local deli, sprinkle with black pepper, fresh rocket and pomegranite seeds. Ottolenghi uses pomegranate molasses in his salads but I have not gotten a supply of this yet! Until then, this is still delightful combination.
Peri Peri Spatchcock Chicken
The chicken is a large one, splayed open spatchcock or butterfly style, seasoned and marinated overnight in pepper, paprika, garlic, Season Salt and peri peri powder and then grilled in the oven.
Couscous with dried tomatoes and red onions and cumin
Couscous is a great substitute for rice, potatoes or pasta. It can be mixed with a range of herbs and spices to match the theme of your meal. In this case, I continue the Middle Eastern/Mediterranean fusion by adding bits of sun-dried tomatoes, red onions and cumin.
No comments:
Post a Comment