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Monday, December 12, 2011

Middle Eastern oranges with honey

Round off a heavy meal with this light, easy-to-put-together dessert.


4 oranges, preferably seedless
1–2 tbsp honey
1–2 tbsp rose flower water, to taste
good pinch of ground cinnamon
seeds from 1 pomegranate
small handful of chopped, shelled, and
skinned pistachios (optional)
handful of small mint leaves, for garnish


1. Slice the top and bottom from each orange and place them on a cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible, and following the curve of each orange so you maintain the shape of the fruit. Thinly slice the oranges crosswise, discarding any seeds as you come across them. Arrange the slices on a serving plate,and drizzle with any juices from the
cutting board.
2. Next, drizzle the orange slices with the honey and rose water,and sprinkle with the cinnamon.
Scatter the pomegranate seeds and pistachios over the top, then garnish with the mint leaves and serve.

Sunday, December 11, 2011

Butterflied chicken with lemon, oregano and paprika

Dig into this succulent chicken laden with spices and the tangy hint of lemon.


1 whole butterflied chicken,
preferably free-range (you can
ask your butcher to do this)
3 tsp olive oil
finely grated zest of 1 lemon, plus juice of 2
1 tsp paprika
1⁄2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp dried oregano


1. Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well.
Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for
1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)
2. Heat the barbecue until hot.Sprinkle the chicken liberally all over with the oregano, and grill over
low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Baby Romaine lettuce with blue cheese and beets

This colorful salad is a great way to begin a formal dinner.


51⁄2oz (150g) Roquefort or Gorgonzola
cheese, crumbled (about 11⁄2 cups)
1 tsp paprika
3 tbsp plain yogurt
1 tbsp chopped fresh mint
sea salt and freshly ground black pepper
1 head Baby Romaine lettuce
3 small beets, sliced


1. Pulse half of the cheese, the paprika, yogurt, and mint in a food processor to make a paste. Move to a bowl, add the remaining cheese and season with salt and pepper.
2. Separate the lettuce leaves to create 8 “boats,” then fill each with beet slices and the cheese mixture.
Serve with bread and chorizo.