|Cooked up Perfect Chicken Tagine a week or two ago, which was nice, but decided to amp up the spices a little after comparing ingredients from various sources:
This batch used saffron soaked in a little water, a teaspoon each of ginger, paprika, cumin, turmeric, cardamom, a bay leaf, an ancho chilli chopped finely, and 2 cinnamon sticks. Opted for strips of lemon peel instead of the preserved lemon, as olives contribute sufficient salty tang. Intended to pop in some prunes about 15 minutes before serving, but forgot. However, did remember to toss in a cup of blanched almonds browned in a little olive oil.
|Easter Bunny left a pouch of tri-coloured quinoa last week, so sought out an Ottolenghi recipe to put the new ingredient to use. Doubted that Quinoa and Fennel salad would ever see a repeat performance while squeezing all those little broad beans from their slippery skins, but might forget the effort involved over time. The result was delicious, as was the relatively simpler Aubergine with Herbs.|