Recipe supplied by Anissa Helou, Chickpea, parsnip and saffron soup Cover with the yoghurt and garnish with the toasted pine nuts. Lift the chicken out of the stock and spread over the bread with the chickpeas. Add salt to taste and set aside.Ĥ Break the toasted bread into bite-sized pieces and spread over the bottom of a serving dish. Toast the pine nuts in a small frying pan until golden brown.ģ Mix the crushed garlic into the yoghurt. Cover the pan and boil gently for 45 minutes or until the chicken is done.Ģ While the chicken is cooking, toast the bread under the grill until golden, then let cool. As the water is about to boil, skim the surface clean, then add the cinnamon stick and salt. Serves 4 1 chicken (about 1.5kg) 1.5 litres water 1 cinnamon stick 1 tbsp coarse sea salt 1 onion, peeled 1 large pitta bread, opened and toasted 60g pine nuts 1 large garlic clove, peeled and crushed 1 kg goat's yoghurt 475g cooked or tinned chickpeas, drained and rinsedġ Put the chicken in a large saucepan with the water, then place over a medium heat. In Arabic, the word fatta means "to break into pieces" and fatteh consists of several layers of crumbled, broken or cut ingredients – hence the name. Recipe supplied by Luke Robinson, Bonnie Gull, Fatteh Drain the cooked prawns on kitchen paper, then divide the puree between four plates, followed by the braised chickpeas, remaining scratchings and finally the prawns. Bring a heavy-based frying pan up to a high heat and fry the prawns in plenty of vegetable oil, turning once. Blend until smooth, then check the seasoning.Ĥ To serve, reheat the puree and remaining chickpeas in some of the reserved cooking water. Sweat the veg down for 10 minutes before adding ¾ of the cooked chickpeas, reserving the chickpea cooking water. Add the finely chopped garlic and stir until softened, then stir in the vegetables, then add a glug more oil. Reserve any leftover scratchings for serving.ģ In a fresh saucepan over a high heat, add a big glug of olive oil and melt half the anchovies, setting the other half aside. Set aside to cool in their water.Ģ Meanwhile, dip the prawns first in flour, then egg and finally the pork scratching crumbs. Serves 4 300g dried chickpeas, soaked overnight in cold water 1 bunch thyme 10 garlic cloves, peeled, 6 finely chopped 8-12 large tiger prawns, peeled and deveined 50g plain flour 2 eggs, beaten 100g pork scratchings, blitzed to crumbs Extra virgin olive oil 8 salted anchovies, filleted, washed and dried 1 large carrot, peeled and chopped 1 leek, finely chopped 1 onion, peeled and finely chopped 1 celery stick, peeled and chopped 1 litre vegetable stock Salt and black pepperġ Add the chickpeas to a saucepan along with the thyme and 4 whole garlic cloves.
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