We hope you enjoyed your Superfood Saturday, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Flatbread, Saffron chicken, Medjool rice, Hummus (to be added), Shirazi salad, Persian stew
Flat breads originate from all corners of the world and are the earliest known form of breads. Our ingenious ancestors developed methods and improvised tools to create a staple to compliment their diet – flatbreads can are leavened while others do not use a raising agent.
- – 185g plain flour
- – ½ tsp baking powder
- – 80g lukewarm water
- – 25g extra virgin olive oil
- – Pinch of salt
- – Dried mint
- – Dried oregano
- – seeds of your choice
- Sift the flour into a large bowl with all the other dried ingredients.
- Now add the warm water and oil in a centre.
- Form into a ball and knead, add extra water if dry, if wet, add more flour.
- Knead for 10 minutes until stretchy and smooth.
- Cover with clingfilm and let rest.
- On a floured surface cut into 6 equal balls.
- Flatten roll each ball into a flat bread.
- Now heat a large fry pan cook each flat bread 2 minutes each side until brown and perfect.
- Keep wrapped in a cloth to help the bread stay soft.
Ingredients – serves 2
- – Powdered saffron – you need very little
- – Juice of 2 lemons
- – Plain yoghurt, we used the remainder of the pot from the dip.
- – Salt & Pepper
- – Chicken, either 2 boneless thighs each or a thigh and a leg on the bone.
- Mix the yoghurt, saffron powder and lemon juice with some seasoning. Taste and adjust accordingly. Smear all over the chicken. Set to one side for a while or even cover and fridge over night.
- Using the same griddle pan, heat to high and make sure you get plenty of colour and lines into your chicken. You can then pop the whole pan into the oven for about 30minutes at 160C. We are doing at 160C as the rice cooks at this temperature – if you were only cooking the chicken, adjust to 180C and it would take slightly less time – always check juices are clear before serving chicken.
Ingredients – Serves 2
- 100g jasmine rice, uncooked
- Tablespoon of shelled pistachio, chopped
- Tablespoon of flaked almonds
- 1 garlic clove – fine chopped
- Fresh dill – tablespoon
- 1 tsp sumac powder
- Using a suitable small pan or even a foil container – oil the pan
- Mix all the ingredients above together and into the oiled pan
- Cover in water, there should be about 0.5cm more water than the top of the rice mixture
- Into a preheated oven at 160C, will take about 45 minutes – we want the top to crisp up but if you prefer you could cover. Check and if dry before cooked, add a splash of water.
- You can turn out onto a plate, or just have as a sharing bowl
Ingredients – Serves 2
- Big handfuls of each of the following:
- Fresh parsley, coriander, mint and chives, all ripped up
- Mix with a fine diced red onion (1/2 if large)
- ½ cucumber diced
- 100g Cherry tomatoes, halved
- 2 radishes slices
- Splash Olive oil
- Pomegranate seeds
- Lemon juice, roughly half a lemon
- Salt & pepper
Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)
Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
Ingredients – Serves 4
- 200 g onions, quartered
- ½ tsp ground turmeric
- 1 ½ tsp cumin seeds
- 1 Tbsp tomato purée
- 1 Tbsp harissa paste
- 600 g waxy Charlotte potatoes, peeled, cut in pieces (4 cm)
- 750 g butternut squash, peeled and cut
- 1 lime, washed, pierced 2-3 times
- 1 fresh green chilli, whole, slit on one side
- 1 ½ tsp fine sea salt
- 700 g water
- 4 cherry tomatoes
- 150 g spinach
- 15 g dried sour cherries / barberries
- 2 Persian dried limes
- 50g washed spinach
- Tarragon and dill 4 whole stalks
- Place squash in a hot oven and roast with 1/2 spices
- In a pan cook the onions for 2 minutes without colour
- Add the remainder of the ingredients leaving out the spinach and herbs, place in the oven until potatoes are cooked.
- Place the squash in the stew pan, remove from oven add the herbs and spinach and serve.