COOK FROM THE BOOK
INGREDIENTS:paprikagarlic powder◗ 2 tsp◗ ◗ groundFinely4 chicken grated cumin Marylandszest◗ 1 tsp and ground◗ juice1 tbs of allspice smoked3 limes ◗ ◗ 1 2 tsp tbs black extra pepper virgin olive oil ◗ Sea salt flakes and freshly milled ◗ PREPARATION TIME: 5 minutes plus 30 minutes
marinating ◗ COOKING TIME: 25 minutes ◗ SERVES: 4 METHOD: Preheat oven to 210 degrees.
Pat the chicken with kitchen paper, then use a sharp knife to score in parallel lines. Combine the spices, zest, juice and oil in a bowl, then season generously with salt and pepper. Rub on to the chicken, then set aside for at least 30
minutes, or in the fridge overnight if possible.
Bake for 25 minutes, until the marinade is lightly
blackened and the chicken is firm to touch.
Red rice and black beans
INGREDIENTS: ◗ 2 rashers bacon, finely diced ◗ 1 red onion, finely diced ◗ 2 sticks celery, finely diced ◗ 4 cloves garlic, minced ◗ 1½ cups long grain rice, rinsed ◗ 2 tbs tomato paste ◗ 3 cups hot chicken stock ◗ ¾ tsp ground sage leaves ◗ ½ tsp dried thyme ◗ Salt flakes and freshly milled black pepper
◗ 400g can black beans, drained and rinsed ◗ PREPARATION TIME: 10 minutes ◗ COOKING TIME: 40
minutes ◗ SERVES: 4 METHOD: Saute the bacon in a large saucepan over a moderate heat for 5 minutes, until well-browned. Add the onion, celery and garlic, then cook for a further 5 minutes, until softened.
Mix in the rice, cook for 2 minutes, then add the tomato paste and cook until the mixture begins to stick to the bottom
of the saucepan. Pour in the chicken stock, sage and thyme, bring to a boil, then reduce the heat to low and cook, stirring occasionally, until almost all the moisture has been absorbed, then stir in the beans. Turn off the heat, season with salt and pepper, and fit the lid. Set aside for 20 minutes. Fluff with a fork, then serve.
Spicy garlic spinach
INGREDIENTS: ◗ ¼ cup vegetable oil ◗ 2 tsp sesame oil ◗ 2 eschalots, very finely diced ◗ 6 cloves garlic, minced ◗ 8 cups baby spinach leaves ◗ ¼ tsp cayenne pepper ◗ Sea salt flakes and freshly milled black pepper ◗ PREPARATION TIME: 5 minutes ◗ COOKING TIME: 5
minutes ◗ SERVES: 4
METHOD: Pour the oils into a large frying pan set over a high
heat, then cook the eschalots and garlic for 2 minutes, until aromatic and beginning to brown. Add the spinach and cook until wilted. Sprinkle with cayenne pepper and season with salt and pepper, then transfer to a colander to drain briefly. Serve.
INGREDIENTS: 2 cups fine polenta ◗ ¾ cup plain flour ◗ 2 tsp baking powder ◗ 2 tsp fine salt ◗ 1 tbs caster sugar ◗ 125ml vegetable oil ◗ 600ml buttermilk ◗ 2 eggs, beaten ◗ PREPARATION TIME: 5 minutes plus 15 minutes standing ◗ COOKING TIME: 45 minutes ◗ MAKES: 2 medium loaves
Preheat oven to 180 degrees. Mix the polenta, flour, baking powder and salt in a large bowl, then stir in the remaining
ingredients. Beat until smooth, spoon into two lined medium loaf pans, then set aside for 15 minutes. Bake for 40-45 minutes, until golden and firm to touch.
Fast Ed Halmagyi's creole chicken spread from his latest cookbook, The Everyday Kitchen.