Saturday, 31 March 2012

Sofra Restaurant Review

ali nazik

Yesterday, Friday 30th March, I went to see the Hockney exhibition at the Royal Academy of Art and like the De Vinci exhibition it was a nightmare. They had let far too many people in and there was lots of pushing and shoving, it was almost as bad as being on the tube during rush hour. I appreciate that a lot of people want to see major exhibitions, but it's just greed on the galleries to squeeze as much cash out of people as possible, okay enough of my moaning.

After the exhibition my friend and I went to Sheperd’s Market in Mayfair where there are some great little independent restaurant and café’s. After walking around we decided on a little French brassiere that had an outside table. After ten minutes, nobody had bothered to greet us or give us a menu so we left and mooched around again, but all the other places were now busy and so ended up going to Sofra a Turkish Restaurant chain.

Unfortunately for us we hadn't booked a table and just as we were walking out the hostess said she had a couple of tables. She did advise us they were not good tables and she was not wrong. The two tables offered where squeezed into place, but with some loud grumbling noises coming from my stomach we decided to take one of the tables. To say the next table was close was an understatement, I thought I was back in the Hockney exhibition. I and my next door neighbour where having seat wars, to try and squeeze a few more millimetres of leg room, but we eventually called a truce once we both had adequate amount of space.
Meze (forgot to take a pic before eating - oops)
We started with a meze for one, which we thought it was a perfect size to share. The meze contained tabbouleh, falafel, red lentil patties, baby broad beans with yoghurt, spinach and feta filo pastry, halloumi, aubergine ratatouille, sautéed lamb fillet with humus and a nut salad. The best dish for me was aubergine ratatouille which had a lovely smoky taste, but each element of the meze were well made and were fresh, light and a great start to the meal.

Spicy Fish Pot and Spice Enriched Rice
I ordered spicy fish pot served with spice enriched rice. The dish, cooked in coconut cream, was vibrate, spicy and the fish was tender, moist and was really scrummy. The rice was a little salty for my liking, but was fluffy and well spiced and the heat gently increased with each mouthful. My friend ordered ali nazik, which was sautéed fillet of lamb with smoked aubergine caviar with yoghurt and garlic. The lamb was seasoned well and tender to eat, the aubergine with the yoghurt, was smooth and wonderfully smoky which didn't over power the lamb.

The staff were helpful and polite and deserved the automatic service charge, which I don't agree with, as it should be my decision.

Apart from the awful table the food experience was very satisfying and one I am looking forward to trying again soon. Although I will book a table first and I will not let my stomach over rule my head when it comes to seating :-).

Thursday, 29 March 2012

Empty Jars

If you make preserves, chutney's and pickles etc, don't throw away old jam jars in the recycle bin. Clean them in hot soapy water so that you can remove the label, then store them away until they are needed.

When they are required you will need to sterilise the jars. Put the oven onto about 100c, clean the jars again in hot soapy water and place into the oven for about 10 minutes. Once finished take out of the oven and allow them to cool down then fill them with your goodies.

Sunday, 25 March 2012

Poached Chicken in White Wine with Provencal Vegetables and Herbs

I have decided to enter the challenge of random recipes, hosted by Belleau Kitchen. The challenge was to get all your cookery books together and pick the 17th book in the line. Boy did I groan when I got to number 17, it was Julia Child's French Cooking Volume 2. Oh why couldn't it have been book number 18, as it was Angela Harnett's Home Cooking, a lot easier. Don't get me wrong, I like Julia Child’s' books but the French Cooking volumes are not easy books and there are some very technical challenging recipes. I was very nervous about what recipe the book would open up to.

As I opened the book I let out a big sigh of relief, as the recipe was Bouillabaisse de Poulet and if you don't understand French, it's chicken poached in white wine with Provençal vegetables and herbs. It was actually a fairly easy recipe to follow, but to make it a little harder on myself I taught myself how to cut up a whole chicken see post HERE.

You can serve this either rice or potatoes. It was a really scummy dish and one that I will enjoy again and again. It was also a healthier dish that I have been having of late.
  • 3tbls extra virgin olive oil
  • 1 large onion, peeled and finely chopped
  • 2 leeks, peel and sliced
  • 4or 5 tomatoes, peeled, seeded and chopped
  • 2 cloves of garlic, crushed
  • 1kg whole chicken cut up into 8 (or 8 chicken thighs)
  • salt
  • 300ml/½ pint of white wine
  • 400ml/¾ pint of chicken stock
  • 1 bay leaf
  • ½tsp thyme
  • ¼ fennel seeds, crushed
  • 2 pinches of saffron
  • 5cm/2” orange peel
  • Pinch of Cayenne Pepper or 4 drops of Tabasco
  • salt and pepper to season
  • serves 4
Heat up the oil in a casserole dish and add the onion and celery and cook for about 10 minutes. Stir frequently and ensure the mixture does not brown.

Once soft and tender add the chopped tomatoes and garlic, cover and cook for another 5 minutes. Stirring frequently again to ensure nothing burns.

After the 5 minutes, salt the chicken and place in the casserole dish, spreading the vegetable around and on top of the chicken. Cover and cook for another 10 minutes.

Pour over in the wine and add some of the chicken stock, until the chicken is just covered. Add the herbs and add salt and pepper to season. Be careful with the salt, as you've already add some on the chicken and in the chicken stock.
Cover and either slowly cook on the hob or in a preheat oven of 325f for about 25-30 minutes or until the chicken is tender.

You can purchase Julia Child's French Cooking Volume 2 from the link below

Friday, 23 March 2012

Cutting a Whole Chicken

I am doing a new recipe from Julia Child's French Cooking Volume 2 for a cooking challenge, recipe will be posted soon. The recipe requires a whole chicken to be cut up into pieces. Normally I would have just bought chicken thighs as our local supermarket doesn't have a butcher to cut it up for me.

But I thought what the hell, I would attempt to cut a chicken myself. In the Julia Child's book there are written instructions on how to cut poultry, but I prefer visual instruction than written ones and some of what was written went over my head. Luckily for me we have YouTube and I found several videos on the subject. I watched a few of the videos and picked the one that appeared to best show how it was done.

I followed the instructions and didn't realise how easy it was to do. I did have a little problem getting the cartilage out, but overall I was very pleased as you can see below.

Also it gives a great tip of keeping the bones, you would discard, in the freezer until you have enough to make a great chicken stock.

Seeing as it was very simple I will attempt to actually bone the chicken, which I guess will be a lot harder and will try my patience more :-)

Thursday, 22 March 2012

Italian Meatballs

Last week we were told to cut down on the amount of red or processed meat, to help reduce the risk of cancer. Like we didn't know that too much red or processed meat was bad for you. It's also bad for the climate, because the amount of methane coming out of these animals are creating more harmful green house gases than pollution from driving (see links below) But since this so called revelation was announced, it's like my psyche has gone into naughty kid mode. Since being told to cut down on these harmful meats I've subconsciously started eating more. The only non red meat dish I've eaten in the last 10 days was a fish pie! I can hear you say “well that is healthy”, O ye of little understanding of our fish pie. It has more cheese in it than a cheese fondue for 6. Although it's delicious you can almost feel your veins clogging up as you eat it (recipe to come in a future post).

The healthy eating after Christmas and New Year is well and truly over and this dish has actually has both red and processed meat, ooops :-). Another bad thing about this dish is it has lots of flavour and very tasty and it's a dish that I am going to have to ration.

Tomato Sauce
  • 2tbsp olive oil
  • 350g onions, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 2x400g tinned tomatoes
  • 1tsp salt
  • 1tbsp white wine vinegar
  • ¼tsp ground cinnamon

Meat Balls
  • 450g lean mince beef
  • 2tbsp chopped basil
  • 1tsp dried oregano
  • 75g breadcrumbs
  • 1 medium egg, plus the yolk of another medium egg
  • 2tbsp chopped parsley, plus extra to garnish
  • 3tbsp freshly grated parmesan
  • salt and pepper to season
  • 12 rashers of smoked streaky bacon
This recipe serves 4 people

Heat the oil in a flame-proof casserole dish, add the onions with two thirds of the garlic and gently fry until softened, about 5-7 minutes.

Stir in the tinned tomatoes, salt, white wine vinegar and cinnamon. Bring to the boil, cover and then simmer for about 20 minutes.

In a separate bowl, add the minced beef, basil, oregano, breadcrumbs, remaining garlic, egg, egg yolk, parsley and 1tbsp of the grated parmesan and mix together, I loved using my hands, but a spoon is okay, if you don't like getting your hands dirty.

Once mixed together, roll out 12 evenly sized meatballs and place on a plate. Take one meatball at a time and wrap 1 streaky bacon around each meatball.

Place the meatballs on top of the tomato sauce. Put the lid back on the casserole dish and place in a preheated oven of 180c/gas 4/350f for about 45 minutes.

When about to serve throw in the extra parsley and the 2tbsp of fresh parmesan.

Serve with rice of pasta.

Tuesday, 20 March 2012

Wholemeal Bread

I have been rather lazy of late regarding making bread by hand. I have a bread maker and it's so much easier to just throw in a bread mix, press a few buttons and hit the start button and two hours later, lovely hot fresh bread.

But making bread is great, I enjoy getting my hands messy as I bring all the ingredients together. I also enjoy kneading the dough, as it's a great way to remove some pent up frustration. Many a time I have had a certain MP's face in my minds eye which helps me pound the bread even harder. If you've never made bread you should try it as it can be very therapeutic.

I have never made a wholemeal loaf before as I thought it would be harder than making white or granary bread as the bread grain is tougher and if it doesn't get enough kneading it could be very tough once baked. But I kneaded the bread, by hand, for 15 minutes and it came out very well.

This recipe makes two loaves and I didn't have two loaf tins and so I made two different shaped loafs bread. I used the tin for one loaf and rolled the second loaf into a flat bottomed round bread. Once baked I allowed to cool and placed one loaf in the freezer.

  • 2tsp easy-blend dried yeast
  • about 450ml (16floz) warm water
  • 225g (8oz) strong plain white flour
  • 450g (1lb) strong plain wholemeal flour
  • 2tsp salt
  • 1tsp caster sugar
  • 25g (1oz) butter, diced

If you have two tins, greasy both tins.

Add the yeast to the warm water and stir together.

Sift the white and wholemeal flour into a bowl and add the salt, caster sugar and stir together. Add the butter rub into the flour mixture.

Make a well in the middle of the blow and add the warm water and yeast and bring the mixture together into a wet dough.

Place the dough onto a floured surface and knead the bread. If you are doing this by hand you should knead the bread for a minimum of 15 minutes and 10 minutes if by a machine. The mixture will be very sticky but as you knead the bread it will firm up.

After kneading the bread place the dough into an little oiled bowl and cover. Place in a warm location until the bread has risen to twice the size (approx 2 hours)

Knock back the dough and knead again for a couple of minutes. Split the dough into two and roll into an oblong, if you are using tins, or any shape if you are not.

Leave to rise again, for about 30 minutes or until doubled in size.

Preheat the oven to 230c/450f/gas 8. Bake the loaves for 15 minutes and the reduce the temperature to 200c/400f/gas 6 and bake for a further 15-20 minutes or until the bread has risen and is lightly browned. The bread should sound hollow when tapped underneath. Turn out and place on a wire rack to cool down.

Sunday, 18 March 2012

Meribel Brasserie Review

When I moved to moved to London, I loved Camden on a Sunday, the independent clothes shops, the market and independent restaurants gave it all a great buzz. Now jump a few years (OK a lot of years) and my tolerance for Camden on Sunday is lacking in enthusiasm. In fact I try to make an effort not to go anywhere near Camden on a Sunday, it still has the market, independent restaurant and shops, but it's all too busy for me.

Luckily for me the restaurant was next to Camden Road train station rather than the tube, so was away from the crowds. The restaurant is a French brasserie which has a great interior, very shabby chic. I loved the ceiling which had different design patterns on I, it looked like it was made from different wallpaper all very quirky. The lamp shades appeared to bet cut down decanters which blended well with the overall design of the restaurant.

The menu had the traditional french fare, moules marineres, escargot for starters and cassoulet (toulouse sausage rather than confit of duck) and beef entrecôte for main course. But on a Sunday, they do a roast, this week it was roast beef. A bit odd considering roast dinners are an english dish and not really french, but I did smirk because the french nickname for the british is rosbif, so maybe the joke was on us :-).

I ordered the home cured salmon terrine and my friends and partner ordered the scallops baked in muscadet and cheese dressing. The salmon terrine was lacking in salmon flavour, there was too much mayo, raw onion and potato and overall was not good. The scallops were well cooked and moist, but what stood out was they left the coral on, which my friends really liked, these days a lot of restaurants remove them, which is a shame.

I ordered the spatchcock poussin, with dauphinoise potatoes with a bearnaise sauce. My friend order the same but with garlic and herb sauce and chips and my partner ordered the duck breast with an orange and cognac glaze with a herb risotto and roasted vegetables. The duck was well cooked and the risotto was firm and creamy which my partner thoroughly enjoyed. The spatchcock poussin should really have been called half a small chicken, because it wasn't spatchcocked at all, but it was well cook, The skin was crispy and the flesh was tasty and moist. The bearnaise sauce, if that is what you can call it, came in a little bowl and was terrible. Bearnaise sauce is suppose to be a smooth butter sauce with herbs, this sauce was cold and lumpy, there was no butter flavour and was totally overpowered by tarragon and raw onion. Luckily the dauphinoise was perfectly cooked with a wonderful hint of cream and garlic which was not overpowering. My friends poussin was also well cooked, but the garlic and herb was actually butter and not a sauce as mentioned on the menu.
The staff were very helpful and polite, but appeared to be struggling. Empty plates took a while to be removed, at one point a couple next to us had their main course turn up but the plates from their starters had yet to be removed.

With all my moaning we did really enjoy this place and will certainly be back and so don't be put off. With the Tastecard we saved ourselves a quarter of the bill, it could have been a bigger saving, but we had a lot of drinks. Hopefully when we go back they will have ironed out the little mishaps and that terrible bearnaise sauce.

Meribel Brasserie Website

Thursday, 15 March 2012

Banana and Pecan Muffins

Every time I go to our local supermarket I always go into the fruit section, but unless it's for lemons or lime for my gin, I end up walking straight through. But, every so often I get a guilt complex and end up buying fruit. Unfortunately though the fruit normally ends up in a compost heap, because when I get peckish I prefer cheese with high baked water biscuits or home made popcorn than an apple or an orange.

Whilst I was away sunning myself on a beach last week, my other half bought some bananas, when I got back they had gone a little ripe – okay very ripe. But I thought I need to deal with my compost habit and make something with them, also I need to boost my five a day and so decided to make banana and pecan muffins. Well as you will see, I will get one of my five a day, but unfortunately I also get a good kick of refined sugar and salted butter so not sure my doctor would approve :-)

This is a really tasty recipe and I was a little surprise as I prefer my bananas green to yellow rather than brown. But this recipe is best with very ripe bananas.

Also I dare you not to lick the bowl out after putting the mixture into the muffin cases. I almost made 11 instead of 12 just so I could eat more of the gooey muffin mixture..hhhmmmmm. But be sensible as raw eggs do not have a great reputation regarding salmonella.
  • 275g (10oz) self-raising flour
  • 1tsp bicarbonate of soda
  • ¼tsp salt
  • 3 large ripe bananas, about 450g (1lb), peeled.
  • 125g (4oz) golden caster sugar
  • 1 large egg, beaten
  • 50ml (2fl oz)milk
  • 75g (3oz) butter, melted and cooled
  • 50g (2oz) pecan nuts, toasted and roughly chopped

Line a muffin tin with 12 muffin paper cases.

Sift the flour, bicarbonate of soda and salt into a bowl and put to one side

Mash the bananas in another bowl with a fork. Add the caster sugar, beaten egg, milk and cooled melted butter and mix together until well combined.
Add the banana mixture to the flour mixture and again mix until well combined. Add the toasted pecan and stir into the mixture.
The mixture should be lumpy and almost like a batter consistency rather than a smooth cake mixture.
Half fill each muffin paper case and place them in a preheated oven to 180C (gas mark 4)and cook for about 20-30 minutes or until golden brown.

Transfer to a wire rack and try not to eat them all in one sitting – trust me it's not easy :-)

Tuesday, 13 March 2012

Chicken with Mushroom, Celery and White Wine

Since I started this blog I have realised that I have written a lot about slow food, (by this I mean food and recipes that you cook for more than 60 minutes) rather than making things like chicken wrapped in bacon, tuna with a wasabi sauce etc and it seem I am not going to slow down, as again I've cooked yet another slow dish. I have always enjoyed food that has plenty of time to cook so that the flavours have plenty of time to blend into each other to produce tasty tender food. Also I am bit tight when spending money, so I tend to buy cheaper cuts of meats which can still produce superb tasting meals, so no wagu beef, just good old stewing steak – well for now anyway.

As I’ve said before I prefer to use chicken thighs and it's the same with this recipe. Thighs have more flavour and moisture, whereas chicken breast will dry out. Thighs are also cheaper, which goes with me being tight when spending money :-). These days you can get chicken thighs already skinned and boned, but you pay a little more for it. Now I do purchase these as I’m to lazy to skin and bone chicken thigh, you've got to have a little luxury from time to time :-).

This dish has a slight sharp taste, due to the wine and low fat crème fraiche. Don't let this put you off because this is a really tasty dish, best served with rice, but you could serve with mashed potatoes and veg.

  • 500g skinned and boned chicken thighs cut into pieces
  • 2tbsp extra virgin olive oil
  • 1 large onion, sliced
  • 2 cloves of garlic, crushed
  • 2 sticks of celery, finely sliced
  • 2 portabello mushroom, cut into pieces
  • 300ml dry white wine
  • 300ml chicken stock

Heat the oil in the pan and add the onions, cook for about 5 minutes, stirring occasionally. Then add the crushed garlic and cook until the onions are soft and translucent.

Add the celery and mushrooms and gently stir in until the mixture has coated all the celery and mushrooms and cook for 5 minutes. Place the chicken into the pan and again gently stir for about 5 minutes.

Turn up the heat and add the wine and bring to a rapid boil. Keeping boiling until the wine has reduced by half. Then add the chicken stock and again bring back to the boil.

Once boiling reduce the heat until the liquid is just simmering and cook for a minimum of 60 minutes. Stir occasionally and check to ensure that the liquid does not evaporate and add more stock if required.

Serve this with mash potatoes or rice.

Sunday, 4 March 2012

Lemon Drizzle Cake (Loaf)

My other half has been asking me to make a Lemon Drizzle Cake for a few weeks now, so I scanned a couple of recipes and thought I can't be bothered, to much hassle. But, I am going on holiday on Monday (5th March), to lay on a beach for a week in the sun and he is not coming. So, I feel a little guilty (only a little) and so decided I would attempt my first ever Lemon Drizzle cake.

I went on the internet to get a feel on how to make the cake and found a few versions and I decided to make a version that contain lemon curd see HERE for recipe. Also as my better half loves lemon curd there is loads leftover so he can have some tasty lemon curd on toast whilst I am away. I am also baking this in a loaf tin, so strictly speaking it's a loaf not a cake, but let's not quibble.

As I'd never had or made this cake before I wasn't really sure what to expect. Also I said I wasn't a fan of lemon curd but my other-half does, see previous post, and was even more unsure. As with other recipes I have cooked, I was pleasantly surprised. It is a fairly robust cake, but is moist, almost gooey in parts, because you pour a lemon syrup through the cake. It is also not that much hassle to make and will become a bit of a popular cake in our house.

I have split the recipe in two, because the syrup can be prepared whilst the cake is baking.

Lemon Drizzle Loaf Cake

  • 1 large lemons, unwaxed is best
  • 225g (4oz) self raising flour
  • pinch of salt
  • 125g (4oz) butter cut into cubes
  • 2 large eggs beaten
  • 112g (3.5oz) of caster sugar
  • 1tbsp lemon curd

Line a 900g (2lb) loaf tin with a loaf tin liner or non stick baking paper. Preheat the oven at 180C (gas mark 4)

Grate the zest of the lemon into a bowl and squeeze the juice into the same bowl and place to one side.

Sieve the flour and salt into a large bowl. Place the butter into the flour and rub together until you have a breadcrumb like mixture. Add the beaten eggs, the grated lemon, the lemon juice and the lemon curd and mix together.

Put the cake mixture into the loaf tin and bake for 40-45 minutes, until it has risen and golden. Use a skewer to test to see if the cake has cooked. Push in the skewer and pull out if the skewer is clean it is cooked. If there is some mixture on the skewer, cook for a few more minutes and try again.

Once cooked, take out of the oven and let it cool, into the tin for 10 minutes. Then remove from the loaf tin, but keep in the loaf tin liner or non stick baking paper.

Lemon Drizzle
  • 1 large lemon, unwaxed preferred
  • 450ml of hot water
  • 125g (3.5oz) caster sugar
  • 1tbsp lemon curd

Using a vegetable peeler, carefully peel the lemon and place the peel into 450ml of hot water and leave to stand for about 30 minutes,

Juice the lemon and put to one side.

Place the water and zest into a pan and bring up to a boil and let it boil for about 10 minutes.

Add the caster sugar, lemon curd and 1tbsp of the lemon juice into the pan and boil for about 10 minutes or until the liquid has reduced by about a third.

Once complete take off the heat and allow it to cool down for a few minutes.

Pierce the cake in several place and very slowly pour the syrup over the cake. I found it best to pour a little at a time and leave a gap between each pour, to allow more of the syrup to soak in.

Use the peel of the lemon to decorate the cake and place into airtight container and keep for a week.

Saturday, 3 March 2012

Lemon Curd

The last time I tried lemon curd I wasn't a fan, but like most kids, I was into things that were sweets rather than foods that were sharp, give me a curlyl wurly than lemon drops any day. My “better” half has mentioned several times that he loves lemon curd, but as I remembered I wasn't a fan I wasn't going to make some, but he was more than welcome to do so, but guess what, he didn't and I did.

One reason I made it was because I was going to make a lemon drizzle cake. As the recipe required some lemon curd I thought I would prefer to try and make some. I've found that most things made at home from scratch are much better than massed produced products from supermarkets and it was a wise decision.

It's incredibly easy to make and far superior to other lemon curd I had tried as a kid, or maybe its because I have just grown up (allegedlly) and my taste buds have changed. But I loved the sweet sharpness of the curd and am now a convert, but seeing how much, sugar and butter that goes into making it, it's not going to become a regular preserve.

  • grated zest and juice of 4 medium lemons
  • 4 medium eggs, beaten
  • 125g (4oz) butter, cut into pieces
  • 350g (12oz) golden caster sugar

Put all the ingredients into a double boiler, or a large heatproof bowl set over a pan of simmering water. Stir the mixture until all the sugar will dissolved. Continue to heat gently, stirring frequently for about 20 minutes, until thick enough to coat the back of the spoon. DO NOT ALLOW TO BOIL OR IT WILL SPILT.

Strain the lemon curd through a fine sieve. Pour into some sterilised jars. Store into the fridge and use within two weeks.

To sterilise jars, preheat oven to 140c. Wash the jars and lids in hot soapy water. Rinse the jars and lids and place, bottom up, on a baking tray and place into the oven for 10-15 minutes. Take out of the oven and allow to cool.

Friday, 2 March 2012

Moroccan Style Turkey

I am not a fan of fruit in savoury dishes, the very thought of sultanas in a curry makes me shudder and I can't even write what I think about pineapple on a pizza as I'd have lots of complaints. If I go to a friends house or a restaurant and I find fruit in my dishes, I eat them first to get them out of the way (sad I know), at least I'm not rude by not eating it or spitting it out. But I thought I can't talk about food if I am not prepared to push my boundaries on my likes and dislikes (although still not prepared to eggs were the yolk is hard, that is one boundary I will never cross).

We had some turkey left over from last nights dinner and I was struggling to decide what to make with it. After scanning the internet I found a recipe that would challenge my dislike of sweet things in savoury dishes.

As I was preparing the dish, I was checking the seasoning and I liking what I was tasting, But, as we are still trying to keep to healthy diet, I carried on cooking but was not looking forward to this dish. The last 15 minutes I had to add dry apricots, which made me squirm at the thought of fruit in the dish. I then put the turkey into a bowl and served it with cous cous I was pleasantly surprised, the dish was light with bold flavours from the cinnamon and apricots. Although I enjoyed eating the dish, I am still not going to be a big fan of fruit in my dinner, but I guess the more I try it the more I will get use to it.

  • 400g turkey
  • 2tbsp flour seasoned
  • 2tbsp vegetable oil
  • 1 large onion cut into wedges
  • 3 cloves of garlic, crushed
  • 1tsp ground cinnamon
  • 1tsp ground coriander
  • 400g chickpeas
  • 400g tinned tomatoes
  • 400ml chicken or turkey stock
  • 75g dried apricots
  • 2tbsp almonds flakes
  • 1tbsp fresh coriander chopped
  • serves 4

Put the turkey in a bowl and mix in the seasoned flour and put to the side.

Put the oil into a pan and add the onion, garlic, cinnamon and coriander and cook for 5 minutes. Place in the turkey and cook for another 5 minutes stirring occasionally.

Add the chickpeas, tinned tomatoes and chicken stock, plus the flour that was left over and cook for 1-1½ hours, or until turkey is tender. For the last 15 minutes add the dried apricots

Just before serving stir in the almonds flakes and fresh chopped coriander.

I served this with cinnamon and almond cous cous, see recipe HERE