I must confess it might be cheating slightly to admit I was mostly cooking for one last week and I did have a few left overs but thanks to the abundance of zucchinis and eggplants coming out of the lane way at the moment I was well set up for the week.
Here's a run down of the week.
On Saturday I pulled up the last of the carrots from my first planting in the planter box. They were steamed with a zucchini and some chat potatoes (ok cheating I bought them the week before) and served with a piece of fish.
On Sunday I cooked up one of my favourite season recipes Ethiopian roast chicken with roast veg based on a recipe by Cath Claringbold's (founder of Mecca Bah). See below.
|Zucchini and Lebanese eggplant (note one plant seems to be on steroids)|
|More zucchni and eggplants ready for Thai curry with chili and Thai basil|
This week I am hoping for a similar effort (I think just over $5). My one item a day challenge has been a cinch. To add to that- Boss laid her first egg post babies which was also a nice surprise because she is still moulting.
Ethiopian Roast Chicken:
The first step for the dish is mixing up a Berber spice rub for the chicken as follows:
- 1tbs coriander seeds*
- 1tbs cumin*
- 1tbs black peppercorns*
- 8 cloves*
- 1tsp ground cardamon
- 1tsp ground ginger
- 1tsp all spice
- 1/2 tsp ground nutmeg
- dried chillies to suit
- 2tbs sea salt
Take a whole chicken (or for shorter cooking time use chicken pieces- skin on. I used thigh pieces on this occasion). Rub with olive oil and spice mix. Depending on how generous you are with you measuring out of the spices the mix should do about 2 smallish chickens.
The next step is to prepare the other ingredients used in this dish:
- coarsely chopped eggplants, zucchini. and red onion wedges
- cherry tomatoes
- jar of marinated goats cheese (eg. Meredith brand)
- red wine vinegar (40-50ml).
Bake the chicken and the veggies at around 200deg C. Five-ten minutes prior to the veggies being ready, add the tomatoes.
If cooking the chicken separately collect the pan juice and add to the red wine vinegar. With my cheating version I just splashed the vinegar over both the chicken and veggies prior to serving. After you have turned off the oven mix some pieces of the marinated goats cheese through the veggies and leave to warm in the over for a couple of minutes. If using the two pan method, splash the vinegar and pan juices over both the chicken and the veg as its being served.
|Ethiopian roast chicken with summer veg.|