A whole chicken in a simple one-pot meal that’s both comforting and delicious. From this recipe by the inimitable Nigella Lawson. Preheat you oven to 180ºC (350ºF). In a dutch oven heat some olive oil until hot and brown the chicken, breast side down, for a few minutes. Turn the chicken over and remove from…… Continue reading chicken with orzo and lemon
date salami
Deb made this delicious date salami. Good with coffee or tea, as part of a cheese platter, or as a bite-sized snack any time. You will need ¼ of a cup each of chopped almonds and cashews and 2 tablespoons each of chopped pistachios and walnuts. Dry roast the nuts in a large frypan over…… Continue reading date salami
roasted beetroot with preserved lemon and yoghurt
Another wonderful recipe from Yotam Ottolenghi’s SIMPLE, made by Lorraine. This is equally good as part of a meze appetizer or as a side dish. Preheat your oven to 220°C (430ºF). Scrub clean 1 kg (a little more than 2 lbs) of beetroots and wrap them individually in tin foil. Place them on a baking…… Continue reading roasted beetroot with preserved lemon and yoghurt
muhammara with butter bean mash
Lorraine made this tasty dip from a Yotam Ottolenghi recipe in his cookbook SIMPLE. Muhammara is a spicy Middle Eastern red pepper dip served here on a creamy butterbean mash. For the muhammara, preheat your oven to 220°C (430ºF). Cut 5 red peppers, stems and seeds removed, into quarters. Toss them in 1 tablespoon of…… Continue reading muhammara with butter bean mash
fish and potato tagine
Mary cooked this fish tagine from a recipe by Samantha and Samuel Clark. Tagine is not only the name of the Moroccan stew but also the earthenware dish in which it’s cooked. Any white fish is suitable for this recipe – this one was made with rockling, a firm white fish that holds it’s shape…… Continue reading fish and potato tagine
rice pudding (aroz doce)
This Portuguese rice pudding is made with whole milk, Infused with citrus and cinnamon and enriched with egg yolks. It’s creamy and delicious. In a medium saucepan bring 1¼ cups of water with a pinch of salt to a boil. Stir in ¾ of a cup of short grain rice – Portuguese Carolino, Italian arborio,…… Continue reading rice pudding (aroz doce)
black beans with pork and chorizo
Here’s a hearty and flavoursome stew with Spanish roots. Serve it with crusty bread and a fresh green salad. You can soak the black beans overnight or use the following quick-soak method. Add 1½ cups of black beans and 6 cups of water to a pot or pressure cooker and bring to a boil. Simmer…… Continue reading black beans with pork and chorizo
caldo verde
Caldo Verde (green soup) is a Portuguese staple that’s found in various versions all over the country. A simple but hearty and delicious soup. This version is adapted from a recipe by David Leite, author of New Portuguese Table. In a large pot over medium heat, warm ¼ of a cup of olive oil. Fry…… Continue reading caldo verde
beef stew with lemon and olives
Adapted from a lamb recipe in THE SILVER PALATE GOOD TIMES COOKBOOK by Julee Rosso and Sheila Lukins, this exotic, deeply flavoured beef stew is reminiscent of Morocco. Start this stew early to allow for marinating. First, soak ½ a cup of raisins in ½ a cup of dry sherry. Cut 1 to 1.5kg (2…… Continue reading beef stew with lemon and olives
wattleseed ice cream
The seeds from more 120 varieties of Acacia are edible and were traditionally used by Aboriginal Australians -cooked green or dried and milled as a flour for bread. More recently, this bush food has gained popularity due to its high nutritional value, a low glycemic index and nut/coffee/chocolate flavour profile. Often used in breakfast cereals,…… Continue reading wattleseed ice cream
michelle picker cooks 