Category Archives: Sides

Roast Chicken with Saffron, Slithered Almonds & Honey served with Kosheri

Though some may say dishes of this nature are too much work for your average Tuesday night, I say who wants their week nights to be average anyhow? But if mid week feasts just aint your thing, these dishes would work out mighty fine for a Friday night Shabbat or a Sunday night Roast. I can assure you the rewards will far out weigh your efforts.

To keep the dishes clean and healthy I’ve made a few adjustments. Firstly, I replaced the  chicken quaters with 4 chicken breasts on the bone. Then I reduced the quantities of oil, salt and honey and eliminated the butter. The original roast chicken recipe called for hazelnuts which I replaced with a lesser quantity of slithered almonds. I’ve also included an extra step to make the chicken little one friendly.

The result, an insanely delicious Roast Chicken, a perfectly fragrant Kosheri and a lovely light Tomato Sauce. Efforts aside, there’s nothing more rewarding than the sheer delight on our little ones face as she enjoys her chicken. And as for my husband and his mates, they’re always so appreciative, it’s a pleasure every time xx

Roast Chicken with Saffron, Slithered Almonds and Honey
Inspired by Ottolenghi The Cookbook

 

Ingredients
Serves 4

4 Chicken Breast on the bone
1 onion finely diced
1 tablespoon oil
1 teaspoon grated ginger
1 teaspoon cinnamon
generous pinch of saffron strands
juice of 1 lemon
8 tablespoons cold water
sea salt and pepper
4 tablespoons slithered almonds lightly toasted
4 teaspoons honey
2 tablespoons rosewater

Directions
In a large zip lock bag combine chicken breasts, onion, olive oil, ginger, cinnamon, saffron, lemon juice, water, sea salt and pepper, mix together well then leave to marinate for at least an hour or over night refrigerated.

Preheat the oven to 190c. In a large baking tray arrange chicken pieces skin side up and ensure everything is evenly spaced.

In the meantime, in a small mixing bowl combine the honey, rose water and slithered almonds and mix stir into a rough paste. After approx 35 minutes of baking (this will depend on your oven, mine takes about 45 minutes), remove the dish and spread an even amount of nut paste on each piece of chicken, return to the oven and continue to bake for a further 5 to 10 minutes (my oven requires another 10 to 15 minutes), being careful not to burn the slithered almonds.

As my little one is yet to try nuts or honey, I remove one of the chicken breasts, transfer to a small baking pan and continue to roast without either the almonds or honey.

Once the chicken is cooked through and golden brown, remove from the oven and serve.

Kosheri
Adapted from Ottolenghi The Cookbook


Ingredients
Serves 4
300g green lentils
200g basmati rice
50g vermicelli noodles broken into 4cm pieces
400ml chicken stock or water
1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
1 tablespoon olive oil plus 1 teaspoon
1 onion thinly sliced
salt and pepper

Directions
Rinse the lentils under cold water. In a large saucepan cover the lentils with plenty of cold water, bring to the boil and then simmer for 25 minutes or until lentil are tender but not mushy. Drain and set aside.

Rinse the basmati rice. In a large saucepan heat the olive oil and fry the vermicelli until they begin to turn golden. Add the rinsed basmati rice and mix well so it’s coated in the olive oil. Cover with chicken stock or water, add nutmeg cinnamon sea salt and pepper, bring to the boil and cover. Reduce to a simmer and continue to cook for 12 to 15 minutes.

In the meantime, in a small frying pan heat 1 teaspoon olive oil and saute onions until golden and dark brown in parts. Transfer to kitchen paper and drain.

Transfer rice to a large serving bowl, add lentils and mix together well. Garnish with cooked onions, season with salt and pepper and serve alongside the tomato sauce.

Tomato Sauce

Ingredients
1 teaspoon olive oil
1 garlic clove crushed
2 chillies seeded and finely diced (optional)
370ml water
4 tablespoons apple cider vinegar
2 teaspoons cumin
sea salt and pepper to taste
Directions
In a medium sized saucepan heat the olive oil, saute garlic and chillies for approx 2 min. Add chopped or canned tomatoes, water, vinegar, salt and pepper. Bring to the boil then reduce the heat and simmer for approx 20 min or until sauce thickens. Season with salt and pepper and serve either hot or at room temperature with the Kosheri.

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories


Ingredients
1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Directions
Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
TIP
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
TIP
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows


Ingredients
400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

Directions
In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.

Fish and chips – Sesame Crumbed Flathead and Baked Polenta Fries

Just in case anyone feels like fish and chips over the weekend, here’s a guilt free version that’s sure to satisfy Sunday night cravings. It works back beautifully with a big green salad, you may want to try Gwyneth Paltrow’s Cleansing Salad (minus the chicken).

For the Flathead, I’ve used Panko and sesame seeds, and replaced traditionally salty flavors with with a tangy Ponzu Sauce with accents of ginger and lime. The sauce works just as well with the Flathead as the Fries. And as for those fries, well you’d be amazed just how delicious these baked Polenta fries actually are. I’ve made no secret of the fact that my husband is a self proclaimed French Fry addict, so when I tell you these Polenta Fries hit the spot, you can take my word xx

Sesame Crumbed Flathead with Ponzu Dipping Sauce
Recipe by Mummyknows


Serves 2 adults and 1 little one
Ingredients
600g Flat head
Coconut cooking spray
1 tablespoon toasted sesame seeds
1 cup Japanese bread crumbs
1/2 teaspoon lime zest
salt and pepper
1 egg white
1 tablespoon ponzu sauce
Ponzu dipping sauce
1/4 cup Ponzu sauce
1 teaspoon honey
1/2 lime juiced
2 tablespoons pickled ginger chopped
1 tablespoon toasted sesame seeds

Directions
Preheat the oven to 200c. Place a wire rack on a baking sheet and lightly mist with nonstick (coconut) cooking spray. In a shallow dish combine the toasted sesame seeds, Japanese breadcrumbs and lime zest. In a second shallow dish beat the egg white and combine with the Ponzu sauce. Dip each strip of Flathead into the egg white mixture and press firmly on both sides into the breadcrumb mixture. Place on the rack and mist with non stick (coconut oil) spray. Bake until the crust is golden and the fish is cooked through, approx 20 min.

Meanwhile in a small bowl combine all the dipping sauce ingredients and mix together. Serve the Crumbed Flathead along side the Baked Polenta Fries and Ponzu Dipping Sauce xx

Baked Polenta Fries
Adapted from 101Cookbooks

Ingredients
1 cup rice milk (or regular milk)
3/4 cup Polenta
1 cup water
Handful Parmesan
Sea salt and pepper
Coconut Oil Spray (or regular Olive Oil Spray)

Directions
Preheat the oven to 200c. In a regular sized saucepan bring the water and milk to boil. Lower the flame and slowly add the Polenta whilst stirring constantly. Continue stirring until the mixture thickens. The amount of time it takes can vary depending on the Polenta. This recipe recommends Italian Polenta. Once thickened stir in the Parmesan.

Lay baking paper on a baking tray, using a spatula spread mixture evenly into a large flat square approximately 1 1/2 inches thick. Allow to cool in the refrigerator for between 10 minutes to an hour. Cut into triangle shaped fries, spray with Coconut Oil Spray and bake in the oven for approx 20 minutes or until golden brown (they can be flipped once whilst baking).

Roasted Nicoise with Sesame Seared Tuna and Ponzu Dressing

I love the idea of a salad for dinner, in theory. In reality however it’s a whole other story. More often then not left unsatisfied and scrounging through the pantry post meal, by the night’s end the whole purpose of eating salad for dinner has been defeated. Enter the Roasted Nicoise Salad with Sesame Seared Tuna, all the benefits of a salad but with the comforting warmth of a hearty roast. Simple to make, this dish ticks all the right boxes, light, healthy and delicious but best of all guaranteed to fill you up xx

Roasted Nicoise Salad
Recipe by Mummyknows


Ingredients
12 chat potatoes quartered
2 tablespoons olive oil
handful green beans
handful black olives
1 punnet cherry tomatoes
1 red onion
handful parsley roughly chopped
2 tablespoons red wine vinegar
1 tin anchovies (optional)

Directions
Preheat the oven to 180c. Fill a small plastic bag with chopped potatoes, 1 tablespoon olive oil, sea salt and pepper, hold shut and shake until potatoes are covered in oil. Place potatoes in a large roasting plan and transfer to oven. After 1 hour add the red onion cherry tomatoes, green beans and olives and arrange neatly in the pan. Drizzle with 1 tablespoon olive oil and 2 tablespoons red wine vinegar, (plus anchovies if desired) and continue to roast for a further 30 minutes or until potatoes are golden brown and tomatoes have softened. Once roasted sprinkle with parsley, sea salt and pepper then serve.

Sesame Seared Tuna with Ponzu Dressing
Recipe by Mummyknows

Ingredients
2 tuna steaks
1 teaspoon coconut oil
wasabi paste (optional)
1 tablespoon sesame seeds
lime wedges, mixed salad leaves and sliced avocado to serve
Dressing
1/4 cup ponzu sauce
1 teaspoon honey
1/2 lime juiced
1 teaspoon sesame oil
1 tablespoon sesame seeds

Directions

In a small mixing bowl combine dressing ingredients, whisk together and set aside. Coat tuna in wasabi (use wasabi sparingly if you prefer it mild. If you’re not a fan of wasabi the dish works just as well without it. Just save the sesame seeds for the dressing) then sprinkle with sesame seeds. Heat coconut oil in a medium size fry pan and sear on each side for 30 seconds (I prefer it a little more cooked through so I sear on either side for a minute or two). Serve tuna on a bed of salad leaves along side lime wedges and avocado.

Baked Blue Eye with Coconut Oil & Lime and Mango & Coconut Rice

One of my favorite combinations is fish and rice. Aside from loving the taste, it reminds me of blissful beach holidays spent dining on exactly that. The combination of fish and rice with accents of lime, coconut and mango make these dishes feel particularly tropical. But one of the best things about theses dishes cooked together is their overlap of ingredients, lending themselves to an especially brief shopping list and fairly simple prep. Just as the weather’s turning and winter beckons, what could be better than a cosy night in reminiscent of somewhere far more dreamy and lush? xx

Baked Blue Eye with Coconut Oil and Lime
Adapted From Kate McAloon


Ingredients

2 Blue Eye Fillets
1 tablespoon melted coconut oil
2 limes sliced
1 Handful fresh parsley roughly chopped
1 Red pepper finely diced
3 Spring onions finely sliced
Sea Salt and pepper to taste

Directions
Preheat oven to 190c. Place blue Eye skin down in a baking dish lined with baking paper, coat with melted coconut oil and season with sea salt and pepper. Sprinkle with spring onions, parsley and red pepper then place a few lime slices on and around fish. Bake for approx 20 to 30 minutes or until cooked through and tender. Sprinkle with some extra parsley to garnish and serve.

Mango and Coconut Rice
Adapted from Plenty by Yotam Ottolenghi

Ingredients
1 cup Basmati Rice
1 red pepper finely diced
Handful mint leaves roughly chopped
Handful parsley roughly chopped
Handful basil roughly chopped
2 spring onions finely sliced
1 red chilli deseeded and finely chopped
grated zest and juice of 1 lemon
1 Mango diced
40g toasted cashews crushed
40g flaked coconut
Sprinkling of fried shallots (store bought) Optional
Salt and pepper to taste

Directions
Cook rice as per packet adding chicken stock for extra flavor. In a large serving bowl combine cooked rice, red pepper, herbs, spring onions, chilli, lemon zest and juice, toasted cashews and coconut and mix together thoroughly. Add the mango and gently mix through, sprinkle with shallots and serve.