Za’atar Roast Chicken with Parsley

Za'atar Chicken, Parsley Tahini

Za’atar roasted chicken is served with homemade parsley tahini, parsley salad and lightly pickled red onion. Taken from a recipe by Ottolenghi.

Any leftover chicken makes a great salad and the tahini can be used as a salad dressing when mixed with a little rapeseed oil.

Za’atar Roast Chicken with Parsley
Serves 4

Ingredients:

For the Chicken: 1 Whole Chicken (Quartered and Backbone Removed), 3 Garlic Cloves (Bashed), 3 Red Onions (Thinly Sliced), Rapeseed Oil, 2tsp Ground Allspice, 1tsp Ground Cinnamon, 1/2tsp Grated Nutmeg, 1 1/2tbsp Ground Sumac, 1 Large Lemon (Thinly Sliced), 150ml Chicken Stock, 2tbsp Cracked Black Pepper, 3tbsp Za’atar, 1tsp Sea Salt

For the Tahini: 150ml Tahini, 2 Garlic Cloves (Finely Chopped), Large Handful Flat Leaf Parsley, 1tbsp Lemon Juice, 1/2tsp Sea Salt, 1tsp Honey

To Accompany: Large Handful Curley Parsley (Chopped), 2 Red Onions (Finely Sliced), Sea Salt, Toasted Pinenuts, Bread Wraps

Method:

1) Combine the chicken with the garlic, rapeseed oil, red onion, allspice, nutmeg, sumac, cinnamon, lemon, black pepper and sea salt in a large bowl. Cover and leave to marinade for at least 2 hours in the fridge.

2) Pre-heat your oven to 200c. Place the chicken in a deep baking tray and spoon over the marinade. Pour over the chicken stock and sprinkle with the za’atar. Roast the chicken in the oven for around 45 minutes or until cooked through.

3) Meanwhile, make the parsley tahini by combining all of the ingredients in a small food processor with 4tbsp water and blitzing to a fine paste. Set aside to serve.

4) Mix the sliced red onions with a little sea salt and set aside until ready to serve. When the chicken is ready, remove from the oven and slice from the bone (if preferred).

5) Spoon the marinade over the chicken and serve in wraps with the tahini, red onion, and chopped parsley. Great served with toasted pinenuts.

Enjoy!

Rosemary Strip Steak, Tomato Salad

Rosemary Strip Steak, Tomato Salad

A deliciously light summer meal which is very quick and simple to prepare.

Sirloin steak is grilled and basted with fresh rosemary and is served with a refreshing tomato and celery salad.

Rosemary Strip Steak, Tomato Salad
Serves 4

Ingredients:

For the Steak: 4 Sirloin Steaks (Around 8oz Each), 1 Garlic Clove (Crushed), 35ml Extra Virgin Olive Oil, Large Bunch Fresh Rosemary, Sea Salt, Cracked Black Pepper

For the Salad: 300g Mixed Cherry/Baby Tomatoes (Halved), 3 Celery Hearts (Finely Sliced), 1 Red Onion (Very Finely Sliced), Small Handful Fresh Basil (Chopped), Zest 1 Lemon, 1 Green Chilli (Finely Chopped), 25ml Extra Virgin Olive Oil, 2tbsp Sherry Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) For the steak, place a large griddle pan over a high heat. Combine the olive oil with the crushed garlic in a small bowl. Tie around half of the rosemary stalks together at the stalk end to act as a baster. Season the steaks well with sea salt and black pepper. Sear the steaks for around 2 minutes each side to achieve a good crust. Lay the rosemary which does not form the baster on the grill and place the steaks on top – continue to cook until done to your liking. Whilst cooking, dip the rosemary baster in the olive oil mixture and baste the steaks frequently. Allow the steaks to rest for at least 10 minutes before serving.

2) Meanwhile, prepare the tomato salad by combining all of the ingredients in a small bowl and seasoning to taste with sea salt and cracked black pepper.

3) Slice the steaks and serve with the tomato salad. Also great served with homemade garlic bread.

Enjoy!