Something fiddly for us - itty-bitty portion sized baby chickens, boned without damaging the skin then reformed around a herbed rice pilaff and finally roasted. Served with a spicy tomato sauce, asparagus and roasted vegies.
Very nice, but it took all afternoon to bone all seven chickens....next time I'm doing something simpler!
You will need:-
Some lamb chops
Harissa Paste
Olive Oil
Waxy Potatoes - (Nicola work well)
A jar or tin of anchovies preserved in olive oil
Fresh Flat Leaf Parsley
A couple of garlic gloves
Some salad leaves to serve
Marinade a couple of lamb chops in some harrissa paste and olive oil
Finely chop 3-4 anchovies - (don't be afraid to try this is you don't like anchovies)
Put a good glug of olive oil into the bottom of a decent sized saucepan with a lid and put it over a very low heat.
Add the anchovies and mash them against the bottom and sides of the pan with a wooden spoon - they will gradually dissolve into the oil.
Chop a couple of potatoes into pieces that are about the same size as a fifty cent piece but twice as thick - turn up the heat to medium and add them to the oil
Stir the potatoes around to make sure they are well coated in the oil for a few minutes - try not to break them up too much.
Once the potatoes start to let go of their moisture, stop stirring and put the lid on - they will steam in their own liquid for 10-15 minutes.
Grill or BBQ the lamb chops whilst the potatoes are cooking
Once the potatoes are soft (test them with a knife) take them off the heat, then add a couple of cloves of chopped garlic, a generous tablespoon of freshly chopped parsley, black pepper and a little salt. You shouldn't need much salt as the anchovies will have left a brown, salt residue behind.
Stir the garlic and parsley through the potatoes and serve immediately - the idea is to use the heat of the potato to release the fragrance of the herbs.
Gnocchi sorentina - homemade gnocchi baked with buffalo mozzarella, fresh tomato and basil sauce and parmesan. Yes, it tastes as good as it sounds, and it is in the oven right now and smells phenomenal. If I do say so myself.
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