Jane's Delicious Garden Blog


A Middle Eastern Feast.

Posted in Garden Diary by Jane Griffiths on the March 3rd, 2018



Chicken thighs roast in spicy yoghurt. 




* Mix together: yoghurt, salt, pepper, pul biber (mild Turkish pepper flakes) garlic powder (I grind my own), cumin, dried oregano and lime juice. 

* Add free range chicken thighs and rub so they are completely covered. Leave to marinate for 20 minutes and up to three hours. 

* Place in roasting pan, with marinade, and roast at 200 until cooked through (about 30-40 minutes). Place under the grill until skins are slightly blackened. 

White bean and courgette salad



* Using a zester, julienne strips off a large zucchini or similar marrow. 

* Add a can of cannellini beans (drained), sliced jalapeƱo, chopped parsley, chopped chives and cubes of stale ciabatta. 

* Mix together olive oil, lemon juice, white wine vinegar, salt, pepper and sugar. Whisk and stir into the salad. 

* Just before serving add crispy sun dried onions. 

Harissa eggplants and onion. 


* Slice two fresh red onions into quarters. 

* Slice eight small eggplants into quarters. 

* Toss together and mix with olive oil. 

* Roast at 200 until nearly soft, tossing once or twice.

* Add a spoonful of harissa paste and a couple of large dollops of yoghurt. Mix through and add salt to taste.

* Roast until eggplant is completely soft.  
  

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