INGREDIENTS:
300g green beans
1/4 cup walnuts
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh coriander (chopped)
1 garlic clove (chopped)
1 teaspoon red wine vinegar
salt & pepper

2 duck breasts
2 teaspoons Baharat spice mix*

*Baharat spice mix (makes more than you need but will keep for months in a sealed container)
2 tablespoons cumin seeds
1 tablespoon whole cloves
7 whole cardamom
2 tablespoons black peppercorns
1 cinnamon quill (crumbled roughly)
1 tablespoon coriander seeds
1 whole nutmeg (grated)
2 tablespoons sweet paprika

To make spice mix:
Heat a small frying pan until hot then add the cumin, cloves, cardamom, peppercorns, cinnamon and coriander seeds and dry fry for 1-2 minutes until aromatic and lightly browned. Grind together in a spice grinder or pestle & mortar until you have a fine powder. Stir in the grated nutmeg and paprika. Place in a small sealable container it’ll be fine for months!

To make the puree:
Cook the beans in a little water for 10 minutes until soft. Drain, then cool slightly. Whiz the walnuts in a food processor until fine and crumb like. Add the garlic, coriander and parsley and whiz again. Add the beans and whiz again until you have a smooth puree add a tablespoon or two of water until you have a mayonnaise like consistency. Stir in the red wine vinegar and add a little salt and pepper to taste. If you want a super smooth puree, then pass it through a fine sieve. Serve at room temperature.

To cook the duck:
Trim the excess fat from the breasts and then score the skin crossways with a sharp knife. Rub each duck breast with a little salt and 1 teaspoon of the Baharat spice mix. Set aside for about 20 minutes.

Heat a small frying pan without any oil till hot, add the duck, skin side down and cook for 6-7 minutes. Turn over and cook for a further 3-4 minutes, basting the skin with the oil that has come out. Rest for 3-4 minutes before slicing and serving.

SERVING:
Serve the duck with a little puree. I served mine with a lovely buttery Persian style rice with sultanas, spinach and apricots.

I went to a dinner party a few nights ago and this was the main dish that came out at the end. It was quite possibly the nicest roast chicken I’ve ever tasted. It’s beyond simple to prepare and the final results are spectacular. When ready the chicken was laid before us in the centre of the table and we were given a fork each. The poor bird lasted all of 3 minutes.

RECIPE:

INGREDIENTS:
1 large chicken
7 medium onions (thinly sliced)
3-4 tablespoons sumac
3 tablespoons pine nuts
salt & pepper
1/2 lemon (juice of)
5 large middle eastern flatbreads or lavosh bread

DIRECTIONS:
Preheat oven to 180ºc
Combine the sliced onions with the sumac, pine nuts, lemon juice and a generous helping of salt & pepper. Stuff the cavity of the bird with as much of the onion mix as possible. In an ovenproof dish which fits the bird snugly, place 4 flat breads in two rows of two to make a large square. Pour over some olive oil over each and rub in. Add half of the onion mix and form a bed, place the chicken over and place the rest of the onions over the top. Now bring each of the breads over the chicken to wrap it. With a final piece of bread rubbed in oil cover the chicken top and secure the best you can.
Cover the bowl tightly in aluminium foil and place in the oven and bake for 1 1/2 hours. Turn down the heat to 150ºc and continue baking for another 1 – 1 1/2 hours. Turn off the oven and leave for 20 minutes.

SERVING:
Remove the foil and take to the table. In a spectacular flourish remove the top bread. Peel back the other slices and eat alongside the chicken. The slices of bread on the side and bottom are the best.

This is a middle eastern side dish or dip. It’s another one to eat with a loaf of bread. It’s also great as part of a mezze platter of Middle Eastern delights such as grilled lamb or chicken. It’s always a winner…

INGREDIENTS:
2 medium aubergines
1 1/2 teaspoons garlic (minced with 1/2 teaspoon salt)
Juice of 1 lemon
2-3 tablespoons tahini paste
4 tablespoons of extra virgin olive oil
salt & pepper to taste

DIRECTIONS:
With a large meat fork skewer an aubergine at the top. Prick the aubergine with a fork a few times to avoid it exploding! Place over a naked flame on the hob. Cook the aubergine over the flame until all the skin is blackened and blistered. The flesh underneath should be soft. This is the best way to cook it as it’ll have a lovely smokey flavour at the end. Should take anywhere betweek 10-15 minutes per aubergine.

Alternatively, if you’re stuck with an electric hob (bless) then you can cook the aubergines on a baking tray (prick with a fork again) for 45-55 minutes until soft.

Let the aubergines cool, then peel off the skin, doesn’t matter if there’s a bit left attached, as it’ll add flavour. Chop roughly and place in a bowl.

Add the lemon juice, tahini and garlic and with either a potato masher or a hand blender, blend to a medium thick texture. Gradually stir in the olive oil and season with salt & pepper.

SERVING:
See above.

It’s Friday night, the telly’s good, what more could you ask for? A bit of humus is what! Together with an entire loaf of bread, it’s the perfect night in.

INGREDIENTS:
1 can of chickpeas
3 lemons (juice only)
1/2 cup tahini paste
1/2 cup olive oil
4 garlic cloves (minced with 1 teaspoon salt)
pepper

DIRECTIONS:
Put all ingredients (except the olive oil) into food processor or blender and whizz up to a smooth paste. Then gradually stir in the olive oil.

SERVING:
With fresh cut bread – toasted.