Pan-fried mackerel with golden beetroot and orange salsa & Basmati & wild rice with chickpeas, currants & herbs

Nice snappy title! fish, salad and rice probably would have done.

We rarely have fish. In fairness before lockdown we barely had meat either. But doing the vegetarian and vegan thing is a harder work when you struggle for availability of items and also need to keep them ‘alive’ and fresh for 2-3 weeks.

So for lockdown we aren’t trying too hard to be vegetarian. There are bigger things to worry about; so meat and fish are back on the table. This is the first fish dish I’ve cooked this year (I think).

Both dishes (the rice dish is a completely separate dish) are from Ottolenghi’s Jerusalem cookbook. This is a great book indeed and I never tire of cooking from it.

The mackerel is marinated in harissa, cumin and salt. I used rose harissa as we seem to have 3 jars of it. While it infuses into the fish, boil some beetroots (golden ones), then when the are cold, dice them with oranges, lemons, olives, herbs and chilli flakes – and a good glug of oil.

When the salad is ready, get a pan REALLY hot and add the mackerel for less than a minute (it says longer but I disagree), take the pan off the heat, then serve it with the salad. We added the rice as it didn’t feel like a complete meal.

The rice is pretty epic. Just rice is never a good side. This rice has Wild rice (which takes forever to cook) basmati rice, and chickpeas, as well as curry powder, onions and lots of herbs. Oh and currants – the currants make this dish. The recipe asks you to cook the wild rice first then the basmati separately, but I cheated somewhat, guessed when the wild rice had 12 mins to go and chucked the basmati in with it. Obviously this could have been a fail but it worked out fine.

This rice would be perfect for any dish I think – or BBQ if we ever get outside with friends again!

Freya wasn’t a fan of the beetroot and citrus salad. I lapped it up – thought the two things went really well together. The mackerel was a triumph too. The rice I will make over and over!

We still have many meals on the list before our 10th May Ocado delivery. Watch this space for more yummy stuff!

Chicken Fatteh

First rule of cooking. Check how long something will take to cook before you start making it. That was my mistake last night – but hey it was good – it was just a late dinner. 

This feast of a recipe is from A Bird In The Hand by Diana Henry. The second dish I’ve made from the book.  I did say all her recipes were simple. This one is simple too – it’s just time consuming as there are many elements to the dish. I think it took me two hours to bring this to the table – but when I did it looked very inviting and comforting.

There are many components to this dish:

  • a tomato sauce
  • the chicken
  • a chicken stock reduction
  • the rice
  • crispy pitta breads
  • spiced aubergines
  • a garlic yoghurt
  • a dressing of nuts and pomegranate seeds

Each component takes a bit of time – and I’m sure with a bigger kitchen and more oven and hob space I could have done many of the elements concurrently. Sadly our tiny galley kitchen on the boat and a small oven/microwave combo can’t really cope and things have to be done one at a time.

This didn’t really matter – we weren’t that hungry and we were ploughing our way through this seasons Australian Masterchef. This season is currently showing in Australia – and I have the means to acquire the episodes. I guess you’ll have to wait if you’re in the UK. It’s very inspiring. Makes me want to move to Australia and get on the show – and use such amazing produce. They have things you just don’t get in the UK like Pigface, Marron and Abalone! They also have the weather – how could you turn that down!

Anyway, as I said before, each of these components are pretty easy to make, just time consuming.

The tomato sauce just needs to cook down to make it really rich and sweet – cut that corner and you’ll spoil the dish. Most people don’t cook tomato sauces for long enough and the full flavour of the tomatoes doesn’t come out. I think mine was cooking down uncovered for 40 minutes.

The chicken is rolled in olive oil, cumin, cinnamon and cloves and oven roasted for 80-90 minutes – but once it’s in it’s in and you can forget about it. When it’s ready you take it out of the oven and leave it to rest under some foil for 30 minutes. By serving time it is so tender it just falls off the bone. I used thighs and drumsticks. I think the darker meat is the better solution here. I imagine 90 minutes of roasting on a breast would really make it dry.

When the chicken is done you scrape the pan down with some water and reduce it to half its volume to get a really nice chicken gravy

The basmati rice is added to some onions that you have previously fried to golden with some butter, more cumin and more cinnamon. You then cook it in chicken stock until it is light and fluffy. The rice was perfectly cooked when it was ready and beautifully fragrant and subtly spicy.

The crispy pitta breads were simply brushed in melted butter and baked in the oven until they were crispy.

The aubergines were fried golden in olive oil with cumin and chilli flakes pressed into the surface. When they are ready you squeeze lemon juice over them. These were great – they’d be great on their own for sure.

The yoghurt was simply greek yoghurt with garlic stirred through and the topping was pine nuts and pomegranate seeds.

You assemble the whole dish in layers of rice, tomato sauce, chicken, coriander and parsley, the gravy, the yogurt and the bread and just keep building it up until it’s all in the serving dish. Finally top with the nuts and seeds.

It was huge. I think I should have realised that it served 8-10 people before I made it! Fortunately I was reserved and only served up two portions.

The rest – well that’s dinner for a few days for sure. But that’s one meal of leftovers I really look forward to eating again.

Would I change anything – probably not. But you could easily leave out the chicken and make this as a salad for a BBQ. You could also probably substitute the chicken for feta or halloumi and make it vegetarian and just run either of those through the salad when you are building up your layers.

This dish is definitely a keeper – I’ll be sure to make this again.