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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Vegetable Curry Soup
Here’s a soup that I made last night. we’re still eating it so I added some zing tonight with toppings and some bread. This recipe will work with pretty much any combination of similar vegetables. Serves lots! Ingredients 1 large brown onion, diced 3 cloves garlic, crushed (not minced) 1/2 bulb of fennel, diced 2…
Roast Cauliflower & Gnocchi
Last night I made pan-fried potato gnocchi with roast cauliflower, a cheese sauce, parsnip chips, leek, pickled thyme leaves and a parmesan crisp. It was great! Serves 6 Place flattened circles of grated parmesan cheese on a silicon mat or baking paper and cook at 160C until melted and just starting to brown. You’ll need…
Baked Spiced Cauliflower
Here’s my first attempt at baking a whole cauliflower and it was amazing. I looked online at some spice rubs and then made up my own. Rub the cauliflower with a mix of the following: 2 tsp turmeric, 1 tsp smoked paprika 1 tsp ground cumin 1 tsp garlic powder black pepper sea salt 1/4…
Broccoli and Cheese Soup
Here’s a tasty and simple soup adapted from a recipe by Charlotte Binns-McDonald in Delicious magazine. Serves 6 Ingredients 1 large brown onion or 1 leek, diced 2 medium potatoes, peeled and diced 3 cloves garlic – diced 750g broccoli – chopped (but shave some tiny bits off the top and save them to top…
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