• Roast chicken with creamy garlic and green peppercorn sauce – Ottolenghi.


    This roast chicken with creamy garlic and green peppercorn sauce is Ottolenghi’s revisitation of what the English know as the “Sunday roast”. Every Sunday they meet with family or friends to enjoy a good piece of roast meat, the most traditional being beef. They accompany it with roasted or mashed potatoes, roasted root vegetables, the famous Yorkshire pudding and of course “the gravy sauce”. Here Ottolenghi chose chicken thighs, which are tender and juicy with crispy skin. The sauce is just crazy. It is creamy and slightly tangy. In addition to being delicious, this dish is very easy to make.…

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  • Braised eggs with beef and smoked aubergine – Ottolenghi


    This braised eggs with beef and smoked aubergine is a very comforting dish, rich in Middle Eastern flavors as tradition dictates with Yotam Ottolenghi. This recipe is quite surprising, it is an incredibly balanced mix of ingredients and flavors. Ottolenghi always knew how to enhance vegetables by highlighting the flavors of the Middle East. In this dish, the aubergine with its smoky flavour goes perfectly with all these spices: cinnamon, chili pepper, cumin, as well as sumac with its tangy taste which perfectly seasons the eggs with runny yolks. And of course the famous tahini sauce, an essential, it is…

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  • Moroccan chicken tagine with onions and raisins


    This savoury – sweet chicken tagine with onions and raisins is a classic of Moroccan cuisine. It’s really delicious, easy to make and doesn’t require a lot of ingredients. The tagine is a staple of Moroccan cuisine. Its name actually designates both the cooked dish and the earthenware pot in which the food is cooked. The secret to get a delicious tagine it’s not only the choice of the ingredients but above all it’s the cooking time. So please forget all recipes that offer quick and express tagines. This kind of dishes should be cooked for a long time and…

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  • Moroccan chicken pastilla


    Pastilla is for sure one of the most popular dish of Moroccan cuisine. It’s a beloved classic, reserved for special occasions like weddings, births, or eids.  In Morocco the pastilla is generally served as a starter at the beginning of special meals. And of course, you can serve it as a main dish with a simple green salad. There are two main versions of pastilla, one with poultry and one with seafood.  Pastilla which is pronounced “bastilla” in Morocco, because the letter « p » doesn’t exist in Arabic alphabet. The recipe of the day : Today I’m sharing with you my family’s recipe. The traditional poultry pastilla is a sweet and savory dish. Usually made with pigeon, but can also be made with chicken.  The filling contains chicken perfectly cooked with onions and spices : saffron,…

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  • Roasted chicken with Jerusalem artichoke & lemon – Ottolenghi


    This dish is from «  Jerusalem » Ottolenghi and Sami Tamimi cookbook, and it’s effortless. All what you need is to make the marinade, which takes 15 minutes then the oven does the rest. The combination of saffron and whole lemon slices goes exceptionally well with the nutty earthiness of the Jerusalem artichokes, it’s an explosion of flavours. It was an instant love at first bite, I’m really speechless, I can’t tell you how much the sauce is delicious, I can’t wait to make it again. What is Jerusalem artichokes ? Jerusalem artichokes also called sunchoke, are native to North America. It’s…

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  • Stuffed aubergines with lamb & pine nuts


    Once again a success with this ottolenghi recipe. I don’t remember in which article I said, that I discovered a new way of cooking, thanks to this excellent chef. Now I use his books all the time, “Jerusalem – with Sami Tamimi”, “Simple” and “Falastin” are my favorites ones. Since I discovered him, I have never been disappointed with any of his recipes. The recipe may look complicated to make, don’t be fooled by appearances. It’s as easy and straightforward as preparing a dish of pasta with bolognese. Trust me, this stuffed aubergine is an easy recipe. So how to…

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  • Lamb tagine with caramelized quince


    The tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits.  In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread. You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco).  With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables. Today I’m sharing with you a tagine that…

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