Food Donal Ske­han con­denses the tastes of his trav­els into sum­mery sup­pers

The Irish Times Magazine - - NEWS -

This yogurt- based mari­nade slathered over a whole chicken, cooked on a trivet of onion slices and baked in the oven in a casse­role is a won­der­ful au­tumn dish: when used to coat chicken pieces it makes for a light sum­mer dish.

The cucumber pickle will sit hap­pily for a week in a jar cov­ered in the fridge: add to sal­ads and sand­wiches. 1- 2 tbsp rape­seed oil 8 free range chicken thighs, skin on, deboned 250g ten­der­stem broc­coli Sea salt and ground black pep­per For the cucumber pickle: 1 cucumber, thinly sliced on the di­ag­o­nal, on a man­dolin 4 tbsp cider vine­gar 4 tbsp caster sugar 1/ 2 tbsp salt 1 small shal­lot, very thinly sliced For the mari­nade: 2 large gar­lic cloves, crushed 1 tbsp freshly grated root gin­ger 1 tsp ground cumin 2 tsp ground co­rian­der 2 tsp garam masala 1 tsp hot pa­prika 1 tbsp ground turmeric 2 tbsp rape­seed oil 250ml nat­u­ral yogurt sea salt and freshly ground black pep­per

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