I have been buying my Gourmet Traveller on the iPad. Part of the switch to modern life. I am one of those people who like to take up new ideas, Apps, technology, as quickly as possible and this is what I did with my iPad, the thing was, I never enjoyed the magazine as much on the iPad. I thought no, no persevere and you will adapt and before you know it you will have forgotten how to turn a page. This did not eventuate as I missed my magazine that a flicked through page by page. With the paper magazine, I flicked through the whole thing and then read each page and it rested on the kitchen counter while I tried a new recipe. Usually ending up with a splash of marinade on one page. This month I gave up and bought a copy from the news stand and I am enjoying it so much more. It just goes to show, not everything new is better, at least not for me.
Early on in the magazine there is a section called “Quick meals”. I thought this recipe looked great and everyone loved it, especially the “husba”. The garlic and yoghurt roasted chicken is delicious, soft and flavoursome, and the salad is refreshing.
Recipe (slightly altered)
3 garlic cloves crushed
2 tsp fennel seeds coarsely crushed
1 tsp coriander seeds coarsely crushed
1 tsp of chilli flakes
finely grated rind of 1 lemon plus wedges to serve
60 ml (1/4 cup of olive oil) plus some for drizzling
70 gm of thick plain yoghurt plus extra to serve
8 assorted chicken pieces
1 tbsp olive oil
1/2 spanish onion thinly sliced
1 garlic clove
1/2 ground chilli
1 1/2 carrots julienne
1 fennel bulb shaved on the mandolin and placed in iced water
Juice of 1 1/2 lemons
80 gm of thick plain yoghurt
1/2 cup of coarsely torn coriander
Preheat the oven to 200C. Combine garlic, spices, lemon rind and juice, oil and yoghurt in a bowl and season to taste. Run all over chicken.
Place chicken skin side up on an oven tray lined with baking paper and drizzle extra oil. Roast until browned and cooked through (about 30 mins)
Meanwhile for the salad, heat oil in a pan and add onion, garlic, chilli and mini zucchini until tender. Transfer to a bowl and add carrot and drained fennel and toss with lemon and yoghurt. Add herbs just before serving with the chicken.
I also made a side dish of “Poor Man’s Potatoes” or Patatas a lo Pobre which I ordered when I celebrated my birthday at Ortiga in Brisbane recently. My what an amazing experience Ortiga was! Art on a plate and then the taste! Of course the recipes were way above my standard so the only thing I could replicate was a simple side dish called Patatas a la Pobre.
4 large potatoes
2 medium onions
2 medium green peppers
Olive oil (about 400ml)
Peel the potatoes and cut into thick slices, soak in cold water for 10 minutes or so. Meanwhile peel and slice the onions and slice the peppers.
After soaking the potatoes drain well and dry on kitchen paper. Heat the oil in a large deep pan and when hot add the potatoes. Cook on a high heat for 10 minutes until lightly golden. Reduce the heat and cook for 10 minutes, then add the peppers and onions, stir and cook for 10 minutes more.
When the vegetables are soft, turn up the heat and cook for 10 minutes on high to finish. The potatoes will be lovely and golden and slightly broken up when cooked.
Drain well, season and serve.Share on Facebook