Sally Wise’s Plum Sauce

 

This year, through some miracle of miracles, the birds left some plums for us.  Whether it was conscious or whether they just missed them, I don’t know.  Of course, as happens with every variety of fruit and vegetable in the garden, they all ripened at once.  There was not a huge amount but certainly more than we would eat.  I put them in the cool room (along with the 1,000 passionfruit) until I could decide what to do with them. We are not big jam eaters so jam was not an option.  We do, however, eat a bit of sauce.  Plum sauce it would be then. Continue reading

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.

Instructions:

  1. Boil the freekeh in a saucepan of salted water for about 30 minutes.  Remove the pan from the heat, drain and then leave the freekeh to cool down slightly.
  2. Preheat the oven to 190°C with fan .
  3. Put the chicken in a bowl and add the dried mint, za’atar, chilli flakes, pomegranate molasses and a drizzle of olive oil and season with salt and black pepper.  Mix to ensure it is all coated.
  4. Tip the chicken out onto a baking tray, pouring over any excess juices from the bowl as you do.  Bake for about 20–25 minutes until cooked through.  Slice the chicken into strips.
  5. Add the parsley, spring onions and chives, red chilli and pomegranate seeds to the freekeh and mix together.
  6. Mix the dressing ingredients together, adjust the seasoning to your liking and toss  over the salad.
  7. Sit the salad on a bed of rocket and then top with the sliced chicken and its juices.

Tahini brownies

OMG, these brownies are rich!!!

You would think that the 500g of chocolate, 500g of butter and 12 eggs would have given me a hint as to the absolute decadence I was about to create.  But I didn’t really turn my mind to the ingredients.  I was attracted to the photo of the gooey chocolate swirled tahini and to the fact that the recipe was called tahini brownies.  “Tahini brownies are something different,” I thought.   I love tahini and was relishing the combo of tahini and chocolate.  As it turns out, there is so much chocolate in these guys, you can barely taste the tahini.  But, jeez, they are good.  Joudie Kalla, the author of Palestine on a Plate, says one piece is enough but, to be honest, a tiny square with coffee may be enough. They are that rich. Continue reading

Indigo Blues

I have to tell you about my first hot process soap.  I have been thinking about this soap for ages.  Finally, it is a reality.  You may be curious as to why I am so excited about plain blue soap … well, there is a reason.  Ages ago, I made Starry Starry Night which is, without doubt, my favourite soap I have ever made but, alas, it had an issue. Continue reading