Lebanese Charcoal Chicken
Yesterday I got out the battery-operated rotisserie for the summer. The chicken was dusted with Herbie’s Lebanese Baharat spice mix, which is has wonderful Middle Eastern flavours. The chicken was stuffed with half a lemon, 2 garlic cloves and a knob of butter. I put more butter under the breast skin.
I cooked it for about 90 minutes and checked the temperature with a probe along the way. During the cook I drizzled it with fresh lemon juice.
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Lebanese Charcoal Chicken
Yesterday I got out the battery-operated rotisserie for the summer. The chicken was dusted with Herbie’s Lebanese Baharat spice mix, which is has wonderful Middle Eastern flavours. The chicken was stuffed with half a lemon, 2 garlic cloves and a knob of butter. I put more butter under the breast skin. I cooked it for…
Beetroot & Blood Orange Salad
This isn’t a new salad idea of mine, but here’s last night’s version. Ingredients 3 medium-sized beetroot, peeled and quartered 2 small to medium blood oranges, peeled and cut into segments 12-15 cherry or baby roma tomatoes Haloumi, cut into cubes or rectangles Seeds from 1/2 a pomegranate Handful of chopped parsley Pomegranate syrup Olive…
Baked Cauliflower with Chickpeas
Here’s my second baked cauliflower. I used the same spice mix as last time. 2 tsp turmeric, 1 tsp smoked paprika 1 tsp ground cumin 1 tsp garlic powder 1/2 tsp black pepper 1/4 tsp sea salt 1/4 cup olive oil (add a bit more if needed) Double the above quantity if needed. This was…
Duck with Figs and Ginger Sauce
The is duck recipe comes from Diane Holuigue’s “The French Kitchen.” The figs are poached for 2 mins in a syrup of 2 tbsp sugar, 6 tbsp water and 1 tbsp brandy. The duck was pan-cooked and then backed. I had some difficulty as always getting the duck right. The sauce was made in the…
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