MissToodles
dead peasant
Both recipes are from Nigella Lawson's Forever Summer cookbook.
The first one is Grilled Eggplant with Feta, Mint & Chili. It would make a great first course or a light lunch/dinner:
2 Large eggplant, each cut thinly lenghtwise, into about 10 slices
4 tbsp. olive oil
8 to 9 ounces feta cheese
1 large red chili, finely chopped, seeded or not, depending ion how much heat you want
large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
juice of 1 lemon
black pepper
Preheat a grill, stovetop griddle or broiler to high heat.
Brush both sides of the eggplant slices with the oil and cook them for about two mintues on each side until golden and tender
Crumble the feta into a bowl and stirl in the chili, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll up each slice as you go to form a soft, stuffed bundle.
Place seam-side down on a plate and sprinkle with a little more mint.
Makes 20 rolls.
Chicken, where would we be without it?
I hate chicken as a child, thinking it was a boring bird. I was wrong! As adult, My palate changed and I like dark meat. The recipe calls for a whole chicken, I use thighs. Do whatever suits your tastes and wallet. One word of advice--don't go for cheap white one or cooking one. Use a wine you would drink yourself. In other words don't skimp on the wine. I used a ten dollar bottle (cheap-ish) but still had plenty leftover to make the recipe a few more times.
Slow Roasted Garlic & Lemon Chicken
1 chicken (approx. 3 1/2 to 4 lbs) cut into ten pieces (note: to have a less costly recipe I use a family pack of chicken thighs
1 head garlic separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
small handful fresh thyme
3 tablespoons olive oil
10 tablespoons white wine
black pepper
preheat the oven to 300 F.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon, and the thyme; just roughly pull the leaves off the stalks leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all chicken pieces are skin side up.
Sprinkle over the white one and grind some black pepper, then cover tightly with foil and put in the oven to cook at flavor-intensfying low heat for 2 hours.
Remove foil from roasting pan, and turn up the oven to 400 F. Cook the oven another 30 to 45 minutes by which time the skin on the chicken will have turned golden brown and the lemons will have begun to scorch and carmelize at the egdes.
The first one is Grilled Eggplant with Feta, Mint & Chili. It would make a great first course or a light lunch/dinner:
2 Large eggplant, each cut thinly lenghtwise, into about 10 slices
4 tbsp. olive oil
8 to 9 ounces feta cheese
1 large red chili, finely chopped, seeded or not, depending ion how much heat you want
large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
juice of 1 lemon
black pepper
Preheat a grill, stovetop griddle or broiler to high heat.
Brush both sides of the eggplant slices with the oil and cook them for about two mintues on each side until golden and tender
Crumble the feta into a bowl and stirl in the chili, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll up each slice as you go to form a soft, stuffed bundle.
Place seam-side down on a plate and sprinkle with a little more mint.
Makes 20 rolls.
Chicken, where would we be without it?
I hate chicken as a child, thinking it was a boring bird. I was wrong! As adult, My palate changed and I like dark meat. The recipe calls for a whole chicken, I use thighs. Do whatever suits your tastes and wallet. One word of advice--don't go for cheap white one or cooking one. Use a wine you would drink yourself. In other words don't skimp on the wine. I used a ten dollar bottle (cheap-ish) but still had plenty leftover to make the recipe a few more times.
Slow Roasted Garlic & Lemon Chicken
1 chicken (approx. 3 1/2 to 4 lbs) cut into ten pieces (note: to have a less costly recipe I use a family pack of chicken thighs
1 head garlic separated into unpeeled cloves
2 unwaxed lemons, cut into chunky eighths
small handful fresh thyme
3 tablespoons olive oil
10 tablespoons white wine
black pepper
preheat the oven to 300 F.
Put the chicken pieces into a roasting pan and add the garlic cloves, lemon, and the thyme; just roughly pull the leaves off the stalks leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all chicken pieces are skin side up.
Sprinkle over the white one and grind some black pepper, then cover tightly with foil and put in the oven to cook at flavor-intensfying low heat for 2 hours.
Remove foil from roasting pan, and turn up the oven to 400 F. Cook the oven another 30 to 45 minutes by which time the skin on the chicken will have turned golden brown and the lemons will have begun to scorch and carmelize at the egdes.
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