tunisian chicken olive and bean stew

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tunisian chicken olive and bean stew

500g boned chicken meat cut into 2cm pieces

1/4 tsp cayenne pepper

1/4 tsp freshly ground black pepper

1 heaped tbsp coriander seeds crushed

1 onion chopped

3 tbsp olive oil

250g black eyed beans soaked for at least 4 hours

2 sprigs thyme

2 tbsp tomato puree

75g black olives

11/2 tbsp red wine vinegar

salt

Mix the cubes of chicken with the cayenne and black pepper and the coriander.

Stir to coat evenly.

Fry in half the oil over a medium heat for about three minutes.

Add the onion and continue to fry until the onion is tender.

Drain and rinse the black beans then add to the pan along with the thyme and enough water to cover by about 3cm.

Bring up to the boil and simmer until the beans are tender (about 40 minutes) and most of the liquid has evapourated.

Stir in the tomato puree olives vinegar and salt.

Simmer for another 34 minutes then taste and adjust seasonings.

Serve hot.

Use thigh meat in preference to breast of chicken as it will mpart more flavour.

Serves 4

Mushrooms a la greque

2 cloves garlic thinly sliced

3 shallots sliced

120ml olive oil

100ml dry white wine

2 tbsp tomato puree

2 bay leaves

2 sprigs parsley

1 sprig thyme

1 level tbsp coriander seeds coarsely crushed

1/4 tsp fennel seeds

1 tsp caster sugar

500g small button mushrooms

half a lemon

a little finely chopped parsley

salt and pepper

Put garlic shallots and olive oil into a pan large enough to take all the ingredients.

Cover and cook over a low heat for five minutes without letting the shallots brown.

Add all the remaining ingredients except the mushrooms lemon and chopped parsley and season to taste.

Simmer for 15 minutes.

As the sauce simmers trim the mushrooms and wipe clean.

Rub cut edges with the lemon.

If they are on the large side halve or quarter them.

Add them to the pan with just enough water to cover.

Put a lid on the pan and simmer for about four minutes.

Lift out the mushrooms with a slotted spoon on to a serving dish.

Boil down the sauce until fairly thick fish out and discard the sprigs of parsley and thyme then pour sauce over the mushrooms.

Serve at room temperature sprinkled with a little extra finely chopped parsley.

Serves 6

Spiced white radish and orange salad

1/2 tbsp coriander seeds

1 tsp cumin seeds

1 dried red chilli

good pinch cinnamon

2 oranges

1/2 white radish (mooli or daikon) peeled and thinly sliced

1 lime quartered

Heat a small heavy frying pan over a high flame and add the coriander and cumin seeds.

Dry fry shaking gently until they give off a fabulous waft of incense.

Tip into a bowl.

Now dry fry the chilli for a few seconds until it turns a shade darker.

Whip it out of the pan before it begins to burn.

Let it cool then break into pieces and shake out the seeds.

Grind the chilli pieces with the coriander cum n and cinnamon to a fine powder.

Peel the oranges removing every last trace of bitter white pith then slice.

Arrange the orange and radish slices on a serving dish with the lime quarters.

Sprinkle lightly with the spice mixture and put the remainder into a small bowl for the table.

Make sure when serving that everyone gets a wedge of lime to squeeze over their helping.

Serves 4

Roast leg of lamb with coriander crust

1 leg of lamb 221/2kg

2 tbsp coriander seeds

1 tsp cumin seeds

l/2 tsp ground cinnamon

l/2 tsp ground turmeric

4 cloves garlic roughly chopped

1 onion roughly chopped

3cm piece root ginger roughly chopped

2 red chillies deseeded and roughly chopped

250g Greek yoghurt

2 tbsp sunflower or vegetable oil salt

Trim the leg of lamb if necessary.

Dry fry the coriander and cumin seeds in a heavy frying pan until they turn a shade darker and scent the room.

Tip into a bowl and leave to cool.

Grind to a powder with the cinnamon and turmeric.

Process to a paste with the garlic onion ginger and chillies and a few tablespoons of the yoghurt. Mix in the remaining yoghurt and oil and season with salt.

Rub the yoghurt paste all over the meat coating completely.

Cover loosely and leave to marinate in a cool place for at least 24 hours but if you can manage a full 48 hours so much the better.

Roast at 200C/400F/Gas Mark 6 allowing 34 minutes per kilo plus an extra 15 minutes (for pink meat).

For fully cooked meat add an extra 25 minutes cooking time on to the total.

Baste occasionally with the pan juices and if the crust threatens to burn protect it with a sheet of silver foil removing it for the last five minutes to crisp up the meat again.

Turn the oven off leave the door ajar and leave the lamb to rest for 20 minutes or so before carving.

Serve the roast lamb with basmati rice moistened with the roasting juices accompanied by fruit chutney.

Serves 4 6

Watermelon salsa

1 large ripe mango

10 cherry tomatoes

1 medium sized red onion finely chopped

2 thick wedges of watermelon about 100g before peeling

juice of half a lemon

1 small hot red chilli very finely chopped

1 small handful of chopped coriander leaf

Peel the mango and slice the flesh away from the stones keeping the pieces as thick as possible. Cut the flesh into small dice preserving as much of the uice as you can. (Try not to cut it too small it easily turns to slush.)

Cut the cherry tomatoes into halves or quarters depending on their size and mix with the mango. Add the onion.

Remove the hard green skin from the watermelon fish out the seeds with the point of a knife and cut the flesh into small chunks but not as small as the mango.

Toss the fruits together with the lemon juice chopped chilli and coriander leaves.

Chll for no more than half an hour by which time the fruit will have leaked some juice which should not be wasted.

Any longer and the salsa is inclined to become sloppy.

Serves 4 as a side dish

Melon raita

250ml thick natural yoghurt

250ml chopped peeled watermelon (measure in the yoghurt pot)

pinch ground cumin

pinch paprika

1 tsp chopped coriander leaves

Whisk the yoghurt slighty then add the diced waterrnelon the spices and the coriander leaves. Season with salt and black pepper finely ground.

Serve chilled.

Watermelon and feta salad

2 thick
wedges of watermelon tough skin removed

200g Greek feta cheese

about 10 basil leaves coarsely shredded

1 handful of black olives

4 tsps red wine vinegar

50ml light olive oil

Poke out the pips from the melon with the point of a knife.

Cut the pink flesh into large chunks.

Put them and any escapingjuice into a bowl.

Crumble the feta into large lumps.

Add it to the melon with the basil leaves and the olives.

Mix the red wine vinegar with the olive oil seasoning with a little black pepper.

Toss gently with melon and crumbled feta.

Serve straightaway with some bread to soak up the juice.

Serves 2 as a light salad

Roast lemon chicken

My grandmother Molly used to make this with kumara but sweet potatoes are a good alternative; the best come from Israel or South Africa. In winter parsnips are a great substitute.

1 medium size chicken

salt and freshly ground black pepper

1kg sweet potatoes

1/4 cup fresh oregano leaves

2 tsp fresh rosemary leaves

150 ml extra virgin olive oil

2 medium size juicy lemons

Pre heat the oven to 210