52 | Recipes from the Adri­atic Kitchen

Th­ese tan­ta­lis­ing treats from the sun-soaked Croa­t­ian is­land of Korčula will take your taste­buds on a trip to the Adri­atic Sea.

Living Now - - Editorial - by Bar­bara Unković

Th­ese tan­ta­lis­ing treats from the sun-soaked Croa­t­ian is­land of Korčula will take your taste­buds on a trip to the Adri­atic Sea.

ROAST CHICKEN WITH POME­GRAN­ATE AND SPINACH

There are two va­ri­eties of pome­gran­ate in Račišće — one is sweeter than the other. To me they look the same, but the lo­cals seem to be able to tell them apart eas­ily. Be­yond the path behind our house, on an un­used piece of land in a small wilder­ness, we are lucky to have a tree of each va­ri­ety. This un­usual com­bi­na­tion pro­vides a sur­pris­ing burst of flavour.

IN­GRE­DI­ENTS:

6 skin­less chicken thighs

30 grams (about 2 ta­ble­spoons) plain flour sea­soned with sea salt and black pep­per

olive oil

small hand­ful of fresh thyme, finely chopped

sea salt and black pep­per

2 gar­lic cloves, crushed

125 millil­itres (½ cup) white wine seeds from

1 pome­gran­ate

2 hand­fuls of spinach, washed

• Pre­heat the oven to 200°C (390°F). Place the chicken and sea­soned flour in a large brown pa­per bag. Shake the bag to coat the chicken pieces thor­oughly.

• Place a large fry­ing pan over medium heat and pan-fry the chicken in a small amount of olive oil un­til lightly browned, turn­ing once.

• Re­move the chicken pieces from the pan and place in an oven­proof casse­role dish.

• Sprin­kle with thyme, salt, pep­per and gar­lic. Pour the wine over the chicken and driz­zle with olive oil.

• Roast, cov­ered, for 25 min­utes be­fore adding the pome­gran­ate seeds and cook­ing for 5 more min­utes.

• When the chicken is cooked all the way through (the juices should run clear when the chicken is pierced with a skewer), re­move from the oven.

• Add the spinach and re­place the lid for a few

min­utes un­til the spinach wilts. There should be a sauce at the bot­tom of the pan to pour over the chicken.

• Serve with brown or black rice.

SPICED LENTILS WITH ROAST CHERRY TOMA­TOES AND SHALLOTS

I was in­spired to make this recipe with an Ital­ian in­flu­ence when we came upon lentils grow­ing wild in our olive grove at Glava.

IN­GRE­DI­ENTS:

10 shallots

12 cherry or cock­tail toma­toes

4 ta­ble­spoons olive oil salt and green pep­per

1 cup un­cooked lentils, any va­ri­ety

750 millil­itres (3 cups) wa­ter

1 tea­spoon ground cumin

1 tea­spoon ground turmeric

2 tea­spoons mus­tard seeds

2 ta­ble­spoons grated fresh gin­ger

250 millil­itres (1 cup) co­conut milk

• Pre­heat the oven to 200°C (390°F).

• Peel the shallots and place with the toma­toes into a bak­ing dish lined with bak­ing pa­per. Driz­zle with olive oil and sea­son with salt and freshly ground green pep­per.

• Bake for 30 min­utes un­til shallots be­gin to turn brown and the toma­toes are split­ting. Re­move from the oven and set aside.

• Place the lentils in a saucepan with 3 cups of cold wa­ter bring to the boil. Re­duce the heat to low and sim­mer for about 30 min­utes un­til lentils are soft. Re­move from the heat, drain and set aside.

• Heat the re­main­ing olive oil in a heavy­based fry­ing pan over a medium heat. Add the cumin, turmeric and mus­tard seeds and cook cov­ered un­til the mus­tard seeds be­gin to pop. Stir oc­ca­sion­ally. Add the gin­ger and con­tinue to cook for 1 minute.

• Add the lentils, co­conut milk, toma­toes and shallots. Stir gen­tly and sim­mer for 5 min­utes un­til com­bined.

• Serve hot. n

Con­nect with other read­ers & com­ment on this ar­ti­cle at www.liv­ing­now.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.