Author: Mathias

Chicken Tagine with Olives and Preserved Lemons

Time: 1 hour, plus 3 to 4 hours marinating
Serves: 4

Ingredients:

  • 5 cloves garlic, finely chopped
  • 1/4 teaspoon saffron threads, pulverized
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and freshly ground black pepper
  • 1 chicken, cut in 8 pieces
  • 2 tablespoons extra virgin olive oil
  • 3 medium onions, sliced thin
  • 1 cinnamon stick
  • 8 calamata olives, pitted and halved
  • 8 cracked green olives, pitted and halved
  • 1 large or 3 small preserved lemons
  • 1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon chopped flat-leaf parsley

Directions:

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Fluffy Quiche Lorraine

Ingredients:

For the pastry:

  • 175g plain flour
  • 100g cold butter, cut into pieces
  • 1 egg yolk

For the filling:

  • 200g pack lardons, unsmoked or smoked
  • 50g gruyère
  • 200ml carton crème fraîche
  • 200ml double cream
  • 3 eggs, well beaten
  • a pinch of ground nutmeg

Directions:

For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.

Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.

Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

Instant Pot Moroccan Chicken

A delicious and aromatic chicken stew using middle eastern flavors of saffron, olives and preserved lemons.

Prep time: 15 mins
Cook time: 20 mins
Serves: 4

Ingredients

  • 2 lbs chicken thighs (retain as large pieces)
  • 2 medium red onions, thinly sliced
  • 2 tsp ground ginger (or fresh grated ginger)
  • 2 inch piece long cinnamon stick
  • 2 large cloves garlic, peeled and thinly sliced
  • 2 tsp ground cumin
  • 1 tsp paprika or Kashmiri red chilli powder
  • 1 large preserved lemon, thinly sliced
  • ½ cup pitted green olives (rinsed in water to remove the salt)
  • 1 cup fresh cilantro, chopped
  • 4-6 strands of saffron
  • 1 tsp sea salt
  • 2 cups water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ghee

Directions

Add all the ingredients to the insert pot of the Instant Pot. Do not cut the chicken thighs into smaller pieces. Stir to mix and place in the Instant Pot and close the lid.

Turn valve to sealing position.

Press ‘Pressure Cook’ button and set timer to 8 mins.

After the timer goes off, let pressure release naturally. Then open the lid and stir carefully. Gently break the large chicken pieces into smaller pieces using a spatula.

If you like the stew to be thicker, press the ‘Saute’ button and cook for 5-10 mins on medium heat until the sauce thickens to your desired consistency.

Mathias’ Extra Dirty Martini

Ingredients:

  • 70ml/2fl oz vodka or gin
  • 1 tbsp dry vermouth
  • 3 tbsp olive brine
  • 1 wedge of lemon
  • 2 green olives

Directions:

Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.

Rub the rim of a martini glass with the wedge of lemon.

Strain the contents of the cocktail shaker into the glass and add the olives.

Soupe aux Légumes d’Hiver

Recette de Christine.

Assurez-vous d’avoir un sous-chef à votre disposition pour les corvées de découpage car c’est la partie la plus longue de la recette. Un (bon) verre de vin ou une bière devrait faire l’affaire pour récompenser les petites mains. C’est assez proche d’un pot-au-feu, à quelques détails près. Et c’est tout simplement parfait quand on se sent un peu malade ou qu’il fait froid dehors. Cette soupe est remplie de vitamines et est parfaite pour un diner très sain. Petit conseil, préparez-en le double afin de pouvoir en congeler.

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French Winter Vegetable Soup

Recipe from Christine.

Be certain to have at least one sous chef on hand for chopping duties because this is where the bulk of the active time will be spent. A glass of wine/beer would be a nice bribe/reward for any and all choppers. It’s very similar to pot-au-feu, but with some modifications. And it’s perfect when you’re not feeling so well or it’s nasty out. This soup is jam-packed with vitamins and is a very healthful option for dinner. We often double the size and freeze.

Continue reading French Winter Vegetable Soup