Goooooood afternoon team, I hope you are all doing well and finding fun ways to get through this period of confinement. Maybe you could suggest a few in the comments below? It’s been a bright, breezy and sunny morning here in North London, perfect for a nice long walk. Not being able to get out of the house is driving me crazy (crazier?) as I’m an outdoors person. Oh well…
Welcome back to the hustle and bustle of the kitchen. Today we will be making some hummus. A recipe so easy a single-celled organism could probably manage it. First off then we need a 400g tin of chic peas (drain but keep a little of the water), A bit less than half a cup of olive oil, A couple of nice big fat cloves of garlic, the juice of a whole lemon and the zest of about half of it too. Zest is just the yellow part of the peel . If you cut in a far as the white bit you’ve gone too far. That weird scratchy bit on your cheese grater is ideal for this. Lastly you need three nice big spoonfuls of tahini which is a paste made from pureed sesame seeds. Bung is all in a bowl with half the olive oil and attack it with a hand blender. Add more olive oil or chic pea water as needed. I prefer not to make it into a totally smooth paste. Leave it at the point at which there are still some little pieces of chic pea left there. A little bit of ‘bite’ to it. That’s it. Serve it up with some raw vegetable sticks (carrots and cucumber are perfect) and some warm pitta bread. Lovely.
Next up I promised you a surprise recipe and, true to my word here, for your gastronomical pleasure is….
Chicken Tikka Brochettes with Pineapple and Rice. This is one of my favourites and sneaking downstairs in the middle of the night to eat a few of the leftover pieces is a guilty pleasure. First off get a couple of chicken breasts and chop into 1 ½ inch cubes, coat lightly with salt and pepper and pop to one side for now. Then in a blender throw one small pot (150g?) yoghurt. then add ½ a teaspoon of ah….big breath……fresh cut ginger, cumin, coriander, chilli powder, garam masala, turmeric, the juice of 2 limes. Phew! got all that? Now blend it till its nice and smooth pop all this and the chicken pieces into a food bag and leave in the fridge overnight.
After a refreshing night’s sleep and an invigorating hot shower its back to the kitchen. take the chicken and thread it onto pre soaked skewers. I’d say five or six pieces per skewer. Cook these ideally on a Bar-b-q but if not available then under the grill around 10 minutes or so, turning occasionally. Check by cutting one piece in half. If there no blood you’re good to go. I like to serve them up with some fresh sweet pineapple an a couple of pineapple leaves. And that’s it, easy. you could possibly get a second pot of yoghurt and make some cucumber raita by mixing in half a chopped cucumber. Add a few good sprigs of coriander and few leaves of mint, very finely chopped, and that’ll do it.
Congratulations on getting here to the end of our 4th trip to the kitchen. so between now and next time get in there snd have a go. Maybe next time I’ll look at some of the strategies for rescuing culinary disasters.
But until then mes enfants i bid you a safe and peaceful afternoon