Summer is tantalising us with the odd few days of warm sunshine, nights of clear cold frosts and the most glorious of sunsets. We have runner ducks at home and my daughter has counted over 50 eggs waiting to hatch, some under birds and some in the incubator, so far we have four that have hatched and another 3 pecking their way through - so if you live in the Lake District and want some runner ducks, let me know !
All of this tantalising taste of summer makes for a dilemma in the kitchen, do you go for a hearty warming tattie pot or a salad of fresh leaves with some fresh sardines ! Well I think this time of year is great because anything really goes, and our favourite at the moment for these inbetween days is Moroccan dishes that lend themselves to warming food but equally good when eaten outside with a cooling glass of something chilled and a fresh couscous and mint salad.
Try this simple dish for a very quick easy tasty treat.
Everything is approximate go with what you like and add these in, if you don't like something leave it out you don't need to be exact.
serve 4
1 Onion Chopped
1 tbspn of Hawkshead Relish Hot Garlic Pickle
1 tbspn of Hawkshead Relish Preserved Lemons
1 tbspn of flaked Almonds
1 tspn of Ras al Hanout (the fragrant Moroccan spice mix- I use the one from Seasoned Pioneers which is great and available from our shop)
1 Pack of Chicken thighs (about 6-8 pieces)
1 Tin of Tomatoes
1 Tin of ready cooked Chick Peas (or if time allows use dried ones that you have soaked and boiled previously)
Green Olives - pitted (handful)
Olive Oil
Fresh Parsley - chopped
Fresh Coriander - Chopped
Couscous or Rice
Flat bread (naan works really well)
This couldn't be easier to make and very tasty -
1. Blend the garlic pickle with a little olive oil in a pestle & mortar to form a paste.
2. Pop this paste into a heavy bottomed pan with a little extra oil
3. Add the Ras al Hanout and the Onions
4. Cook the onions to translucent
5. Add the chicken and coat with the spice and onion mixture
6. Add the tomatoes and break them down slightly with a wooden spoon.
7. Season with salt & pepper
8. If using chick peas add them now and top up with a little water just to cover the meat.
9. Allow to cook for around 40 minutes with a lid on and simmering gently.
10. Toast the flaked almonds in a dry pan and keep on one side.
11. Chop the preserved lemon and add to the pan with a little of the chopped parsley and coriander, and the olives and cook for another 5 minutes
12. Prepare the Rice or Couscous according to the instructions and when ready stir through all
but a little of the fresh herbs (reserving just a sprinkle for the finish) and the flaked almonds, I quite like to add a few sultanas as well but the choice is yours, and season.
13. Serve with the flat bread and sprinkle the remaining herbs over the meat.
Job done, lovely fresh, tasty and will work well whatever the weather is doing - you can substitute the chicken for some lamb cubes and add a little more spice to the mix, and maybe use mint instead of the coriander - play with it and see what you like, the best part of this sort of cooking is that you can blend your own recipe together using the basis of a recipe to work your own magic.
The only advice I would give, is write down what you have done differently, that way if it works you'll remember for next time and if it doesn't you'll still remember what you have done and can avoid it next time.
