Zhoug - coriander and chilli sauce

 

Sometimes spelt Zhug. I make this when I've got the remainder of a large bunch of coriander bought for another dish. I freeze in ice cube tray for use with pulse based dishes, especially Mexican based ones, or to add to a guacamole, salsa and so on!

Adjust quantities based on amount of fresh coriander being used.

Into food processor put

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh coriander (mostly leaves but skinny stems are ok) Note to self to work out what this equates to weight wise when I next make this
• 4 medium jalapenos. Depending on your heat preference, optionally remove seeds. 
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon dried chilli flakes

Process until everything is finely chopped then slowly drizzle in 180ml extra-virgin olive oil scraping down the sides every now and then and blending until it is mostly smooth. 

Sticky Halloumi with Orzo and Chickpeas

 4 portions at 490 calories per portion (yes calorie counting is starting!)

Mix 2tbsp runny honey, 1tsp dried chilli flakes and half clove garlic finely diced.

Cut pack of light halloumi cheese (200-250g) into small chunks and add to the above. In parallel with the below, cook 200g orzo according to packet

Spray a frying pan with oil and cook the halloumi mix over medium heat for 5 minutes until sticky. Put back into bowl used to mix together and set aside. 

Spray the frying pan again. Add 1 sliced red onion and 1 crushed garlic clove and fry for 2 mins until softened. Add 400g tinned chopped tomatoes, 400g tinned drained chickpeas, 2tbsp chopped basil (or 2tsp dried basil) and a splash of lemon juice. Season (I just added pepper).

When the orzo is cooked, drain and add to the pan, mix well then add the cooked halloumi (and any excess glaze) and stir to combine.

Roast Chicken with tomatoey bulgar wheat

 Based on Georgina Hayden's recipe

Preheat oven to 220C (fan)

Put a 1.7kg chicken into an ovenproof casserole and sprinkle with 0.5 tsp ground cinnamon, 0.5 tsp smoked paprika and 2tsp dried oregano. Season well. Drizzle over 2tbsp olive oil from jar of sun dried tomatoes and rub all into the skin.

In a blender put a 400g tin of tomatoes with 150ml water (or 400g fresh tomatoes with 250ml water), 4 cloves of garlic and 1tbsp tomato puree. Blend until smooth. Pour around the chicken spooning a little over the top. Scatter over 150g chopped sun dried tomatoes (if you have them, which I didn't when I first made this).

Cover and put in the oven. After 10 minutes turn the oven down to 180C. Cook for a further 50 minutes. 

Make up 500ml of chicken stock from a cube just before the hour is up OR bring home made stock to the boil. 

Take the casserole out of the oven and remove the chicken. Stir in the chicken stock and 250g bulgar wheat. Put the chicken back on top, cover again and put back in oven for 10-15 minutes until the bulgar wheat is cooked through.

Serve with a green vegetable and, for those who like it, a dollop of greek yoghurt. (Georgina made 'dilly leeks and peas' in her original recipe) 

 

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