We try to ensure that when guests (adults and children) stay we give them good healthy meals made with fresh (unprocessed) ingredients that meet their dietary requirements and are their favourite things – usually with a twist!
- We always use unsalted butter when we cook
- Our eggs are free range from our own chickens unless it is winter – when they can be bolshi and go on strike!
- Do do do … read the whole recipe through carefully before starting preferably in a relaxed environment several days before you want to cook it!
- Do do do …weigh out and prepare all the ingredients as listed first – it really does make everything easier
CHICKEN TAGINE WITH PRESERVED LEMONS
This is a James Martin recipe and a favourite with all our guests and is absolutely brilliant because you can make up a huge quantity and freeze in single portions or 3-4 portions sized boxes. Like a curry the flavours meld together and improve with freezing. It is certainly better made the day before required which makes it a great dinner party recipe as it cuts down on last minute preparation.
- 250g green olives
- 200ml olive oil
- 2 large onions – chopped
- 8-10 boneless, skinless chicken thighs
- 4 garlic cloves, chopped finely
- 2 tsp ras-al-hanout spice mix (available in some supermarkets or specialist shops)
- 1 gm saffron threads
- 2 tsp ground ginger
- 2 tsp freshly ground black pepper
- 2 large preserved lemons, chopped
- 6 tsp chopped fresh coriander
- 2 tsp chopped fresh parsley
- Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.
- Add the chicken breasts and fry for a minute or two.
- Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.
- Add the preserved lemon, coriander, parsley and olives.
- Add enough water to just cover the chicken,
- Bring to the boil.
- Reduce the heat, cover and simmer on a low heat for about 35 minutes.
- Serve with Quinoa salad
Always fresh and tasty, you can pretty much add whatever you like to this but this recipe is fairly traditionally Morrocan in flavour. The quantities given are generous and make a tasty light lunch piled on salad leaves the next day!
- 500gms Quinoa cooked as instructions on packet
- 1 large carrot grated
- 1 finely chopped onion (preferably salad or red onion)
- Handful of dried cranberries
- Seeds from half a pomegranate
- Coriander – a handful chopped
- Parsley – a handful chopped
- Juice from 1 lime
- 2 x amount of lime juice in olive oil
- Salt and black pepper to taste
- Handful of flaked almonds – lightly toasted
- Put cooked quinoa in a large mixing bowl
- Add carrot, onion, cranberries, pomegranate seeds, coriander, and parsley
- Before serving mix the olive oil, lime juice and salt and pepper, then pour over the quinoa mixture and stir thoroughly
- Pour into a serving bowl and top with fresh coriander and almond flakes.