Freekeh salad with marinated chicken & pomegranate dressing

Here is another recipe from my current favourite book, Palestine on a Plate, by Joudie Kalla.  I noticed the recipe a while ago and parked it.  Then, the other day, when I was thinking, “What’s for dinner?”, it sprang forth.

It is very simple but it does take about 30 minutes to cook the freekeh so allow yourself sufficient time.

I am a real fan of freekeh but we don’t eat it often enough.  As a consequence, there was a packet in the pantry getting precariously close to its use-by date.  Coincidently, we also had abundant pomegranates, mint, parsley and chives so the recipe was a perfect choice.  There was not much on the shopping list.

The recipe as published (and as set out below) is supposed to feed four.  I guess it just depends on how much chicken you like.  We usually eat one breast between two of us.  I used one large breast and made about a third of the marinade, ie, 1 teaspoon of dried mint, 1 teaspoon of za’atar, etc.  I roughly halved the salad ingredients.  What constitutes “a large bunch of parsley”, “a bunch of chives” and “a bunch of rocket” is anyone’s guess.  As it turned out, the quantities I chose were perfect for us.  The top photo, which was half of what I made, was just right for one.  Work out how much chicken and how much salad you think you will need and adjust the recipe accordingly.

If you like to eat grains (we all should) and haven’t tried freekeh, give it a go.  It is very nice.  I find it  similar to brown rice.  For those who don’t know, freekeh is roasted green wheat grain.

Ingredients:

  • 300g freekeh
  • 4 chicken breasts, cut in half lengthways

Marinade:

  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp dried chilli flakes
  • 4 tbs* pomegranate molasses
  •  a drizzle of olive oil
  • salt & black pepper

Salad:

  • a large bunch of fresh parsley, chopped
  • 5 spring onions, chopped
  • a bunch of fresh chives, chopped
  • 1 pomegranate, seeded
  • a bunch of rocket
  • 2 red chillies, chopped

Dressing:

  • 100ml apple cider vinegar
  • 4 tbs* pomegranate molasses
  • 1 tbs* caster sugar
  • juice of 2 lemons
  • 70ml olive oil
  • 1 tbs* dried mint
  • 1 tbs* za’atar
  • 1 tsp salt

*These are 15 mil tablespoons.

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Corn fritters (Bhutteyan Da Kebab)

Did I mention that we have a lot of corn at the moment?  The first day back from our holidays, I picked 14 cobs and, two days later, eight more. We, usually, have a glut this time of the year and go into corn fritter mode.  I have previously posted Bill Grangers’ sweetcorn fritters with roasted tomatoes and bacon and corn & ricotta cakes with roasted tomatoes and pesto from Delicious magazine.  If you are inundated with corn or love corn fritters, I recommend both recipes but, for us, it was time to try something new. Continue reading

Rhubarb, rhubarb, rhubarb

Firstly, I must apologise for the photo.  It was the best that I could do. 😦  And it took me ages to finalise.  I was determined to write a post on this dish but when I looked at the photos I took, there was nothing that looked remotely enticing.

Friends often say they like my photos and I explain to them that I usually take lots and lots of exactly the same thing and the one that appears in the blog is the best of the lot. Also, I do spend an inordinate amount of time in Photoshop correcting the composition, lighting, colour, focus, etc.  But there is only so much you can do.  If the photo is bad, bad, bad, you only end up with a well lit, well focused, bad photo. So it was with the head photo. Continue reading

Yoghurt, cucumber and rose petal dip

When I was in Iran, I really wanted to buy a cookbook.  I can think of no better souvenir from a country than a nice thick tome on their fare.  But alas, the only English written cookbook I found was the Australian Women’s Weekly More Slow Cooking.  I am afraid that wasn’t what I had in mind.

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Too many leeks, anyone?

Leeks are a bug bear of mine.  The problem is, they are so easy to grow, I just can’t resist throwing a few seeds into the vegie patch each autumn.  Then, come spring, when they have all grown and are ready for picking on the same day, I have absolutely no idea what to do with them all.

I have tried staggering my planting like all the books advocate but, from my experience, the plants you put in late just catch up to the earlier plants so they still all ripen on the same day. Continue reading

The easiest pumpkin soup recipe ever and … my pressure canner to the rescue

Everyone has their favourite pumpkin soup recipe.  My favourite is one I have posted before – Pumpkin, cashew and coriander soup.  It is a beauty (check it out here) but it does take a bit of effort.  And there are plenty of times when effort does not figure.  For those times, I have been dreaming of a recipe my mum used to make.  I had it hand written in my recipe book but somehow I lost it.  I did ask my sisters but to no avail.   I remembered the ingredients – chicken stock, pumpkin, tomatoes and onion but I couldn’t remember the proportions.

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