Dukkah Crusted Chicken Breast

I was given some Dukkah to try, and the first time we had it, with olive oil and warm pita bread we were hooked. I also knew right away that I wanted to use it as a crust for chicken breasts at some point; I soon realised that I needed to do this sooner rather than later as my husband was snacking on it more often than I realised.

By the time I made this, there was just enough left to coat two chicken breasts. This chicken was so tasty....spicy, crunchy, moist, juicy and tender. I had a lemon that was half zested, so used the remaining zest and some of the juice to marinade the chicken before cooking it.

I served it with couscous, adding the last few sundried tomatoes, some fresh basil and feta cheese to it.

I now have to either buy more Dukkah, or make some myself! It is an Egyptian blend of herbs, spices and nuts...often hazelnuts, sesame seeds, cumin, coriander and pepper but can vary depending on who makes it. It is spicy, tangy and crunchy and well worth a try if you haven't had it.

To add flavour, and to help the Dukkah stick to the chicken, marinade the chicken in:

Juice and zest of half a lemon
2 tablespoons olive oil

I used:

2  boneless, skinless chicken breasts





Cover and refrigerate the chicken for 2 - 4 hours. Turn the oven on to heat to 350F.

Combine:

1/3 cup Dukkah
1 1/2 tablespoons flour

Remove the chicken breasts from the marinade, shaking any excess liquid off the meat.

Coat the chicken in the Dukkah and flour mixture, pressing to make sure that all sides are well covered.

In a pan that can be placed into the oven, heat some olive oil. When the oil is hot, add the chicken breasts, and sear both sides.

When the chicken has been seared on both sides, put the pan into the oven to finish cooking the chicken.

When it is fully cooked, remove the chicken from the oven and leave it to rest for 5 - 10 minutes before serving.





I served my chicken sliced, on top of steamed green beans and coucous that had feta cheese, basil and sundried tomatoes added to it. Fresh lemon juice can be squeezed over the chicken just before serving.

• Note that I did not use salt to season this dish...I knew that the Dukkah I was using had enough salt in it, and adding more would be too much. Always adjust your salt to the ingredients you are using.
• I put the Dukkah and flour into the food processor briefly, as some of the hazelnuts were still quite large, and I wanted a more uniform size for the crust. 
• If you don't want to wait for the chicken to marinade (which is more for flavour than tenderizing in this instance), rub the chicken breast with some olive oil to help the Dukkah stick.
• Make extra of this yummy chicken and use it for sandwhiches, wraps or pizza toppings. If you have leftover couscous, combine the two for a salad...perfect for lunch.
• Use Dukkah for coating fish or pork; in soups or stews; to season vegetables or just as a dip with olive oil and bread.

Fish Stew with Roasted Tomato and Fennel Broth

Fish, tomato, fennel and basil...they were meant to be together, and so they were in this hearty fish stew. Not quite cioppino or bouillabaisse, my version has some similarities in the tomato and fennel.

I was aiming to use half a fennel bulb, some red wine and fresh basil, and chose to use fish as I was going to be in the area of the local fish shop. I picked up some halibut, scallops and prawns to use; at the last minute choosing to pan fry the halibut and serve it on top of the broth, while cooking the scallops and prawns in the broth.

This allowed me to add another level of flavour to the halibut, by rubbing it with the zest left on a partially zested lemon before cooking it. My original plan had been to cut it into chunks and to cook it in the broth along with the scallops and prawns, which is the more traditional approach.

Drain, reserving the juice:

1 X 28 ounce can of tomatoes

Place into an ovenproof dish, along with salt, pepper and olive oil.

Bake at 350F until the tomatoes start to colour. Remove from the oven and set aside.

To make the broth, cook in olive oil:

1/2 red onion, thinly sliced
1/2 fennel bulb, thinly sliced

Season with salt and pepper, and cook until soft and starting to caramelize.

Add:

4 cloves garlic, minced
2 tablespoons tomato paste

Cook, stirring, for 2 minutes.

Add:

1/2 cup red wine

Cook until the wine has almost completely reduced.

Add:

the roasted tomatoes
3 sprigs of fresh thyme

Stir in:

the reserved tomato juice and an equal amount of chicken stock

Bring to a boil and then turn the heat down and simmer until the onion and fennel are tender.




Taste and adjust seasoning. Add sugar if the broth is too acidic for your taste. I added 1 tablespoon of sugar.

Prepare the fish:

Peel the prawns, leaving the tails on
Clean the scallops, removing the side muscle
Remove the skin from the halibut

On a plate, combine:

Zest of half a lemon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Rub this on both sides of the halibut.

Cook the halibut in a hot pan, until fully cooked.

While the fish is cooking, add the prawns and scallops to the broth and simmer until they are cooked.







To serve, divide the broth between 2 large bowls, sharing the prawns and scallops evenly. Top each bowl with a cooked piece of halibut, and sprinkle with chopped fresh basil.

• As I had chicken stock open, that is what I used. Vegetable stock, fish stock, or clam juice are all good choices for a dish like this. The chicken stock does not stand out flavour wise, so don't feel that you have to buy something else if that is all you have.
• Tomato juice can be acidic, depending on the brand you are using, which is why I tasted and adjusted it after cooking it for a while.
• White wine can also be used; I had red wine open. You can also use liqueur such as Pernod, which will increase the anise flavour that the fennel brings to the dish.
• Any fish you add, whether it is halibut, cod, snapper or salmon can be cut into large chunks and cooked in the broth along with the prawns and scallops. The other alternative is to do what I did and pan fry it as a large piece and serve it on top of the broth.
• If you are able to buy fresh clams and / or mussels, steaming them open in the broth will add the flavour of their juices to the broth. They also look really good in the bowl. Just remember to provide a plate at the table for the empty shells .
• Crab or lobster meat can be added as well.
• The stew is great served with crusty bread that can be used to mop up the broth.
• The broth can be made ahead and frozen; defrost, reheat and proceed with cooking the fish.

Pork Tenderloin with Spinach and Goat Cheese in Filo Pastry

Last time I was grocery shopping I picked up a package of filo pastry, not for any particular recipe, but just because I love the crisp, flaky layers created when it bakes. When I realized that there was some fresh spinach and goat cheese that needed to be made use of, the filo popped into my mind.

I would usually reach for chicken breasts to wrap in filo, but I had just bought some pork tenderloin, so I went with this instead. It also allowed me to use the half jar of cherry and port jelly...both in the pastry and as a sauce when I served the filo wrapped pork.

The other item in the fridge that I used was the fresh sage, but as my husband is not a huge fan of  large amounts of this herb, I infused some of it in olive oil and used this instead of butter on the filo pastry.

A few hours before starting the filo, infuse some olive oil with fresh sage and garlic. To do this heat:

1/2 cup olive oil
3 - 4 sage leaves,roughly torn
3 cloves garlic, roughly chopped

Heat until the oil starts to bubble around the sage leaves and garlic, and then remove from the heat and allow it to infuse.

Wilt the fresh spinach, drain and allow it to cool completely.

You will need:

3 - 4 large handfuls of spinach






Turn the oven on to 350F and line a baking sheet with parchment paper.

When the spinach is cool, squeeze as much moisture out of it as you can, and roughly chop it. you should have:

1/2 cup chopped spinach

Combine it with:

1 cup soft goat cheese
Salt and pepper to taste

Lightly season the pork tenderloin with salt and pepper.

Heat some of the sage infused olive oil in a pan large enough to fit the pork, and keeping the heat high, sear all sides of the pork.

Remove from the heat and set aside until needed.

On a clean counter, lay out 1 piece of filo pastry, and brush it with the sage infused oil. Sprinkle with a pinch of ground black pepper.

Repeat until you have a stack of 4 filo sheets, brushing the last layer with oil.

Fold a sheet of filo in half, brushing the middle with oil, and placing it across the centre of your stack of filo sheets.

Brush the top of the folded sheet with oil.

Brush a layer of cherry and port jelly over the half sheet of filo.

Place half of the spinach and goat cheese across the centre of the jelly.

Place the seared pork on top of the spinach and goat cheese, and then spread the remaining spinach and goat cheese across the top of the pork.

Start to fold the filo pastry around the pork:

Fold the long edge over the pork, and then tuck the two short ends over, as shown.

Continue to roll the pork tenderloin and pastry up until you have a sealed roll.

Place the filo wrapped pork seam side down onto the baking sheet, and brush the top with the sage infused olive oil.

Bake until the pork is cooked through and the filo is golden and crisp, about 30 - 40 minutes.






Let the pork rest for 5 minutes before cutting it into 1/2" thick slices. I served the filo wrapped pork with creamy leek mashed potatoes and green beans. Heat any remaining jelly, and drizzle it onto the plate, or pass it at the table.

• The flakiness in filo pastry is created by layering the paper thin sheets of pastry with melted butter. I opted to use olive oil instead of butter: it's a healthier fat, and it also allowed me to infuse it with the sage and garlic.
• If you wish to use melted butter, mince the garlic and sage and sprinkle a small amount over the butter in between each layer of pastry.
• As far as flavours go, any fresh herb can be used. Good choices with pork are also rosemary or thyme.
• There was olive oil left over, and I have been using it to cook other things, such as onions for pasta sauce last night. Nothing needs to go to waste!
• Filo pastry is very delicate, handle it with care. Keep the sheets that you aren't using well covered with plastic wrap or a damp towel to prevent it from drying out.
• The cherry and port jelly added a nice touch of sweetness, which is always nice with pork. Any type of jelly, sweet or sweet and spicy can be used.
• This can also be made using beef or lamb tenderloin, or chicken breast.
• The baking time for this depends on the size of your pork tenderloin, and how long it was seared for.
• The wrapped pork can be made a day ahead, and stored well wrapped in the fridge. It can also be frozen. Defrost before baking.
• To make the creamy leek mashed potatoes, boil and mash potatoes as you normally would. While the potatoes are boiling, cook half a leek, thinly sliced in some olive oil, and add 1/4 cup of whipping cream when the leeks are soft. Allow the cream to reduce slightly. Season with salt and pepper and stir into the hot mashed potatoes.

Beef Korma

My husband has been asking for Indian inspired food again, wanting to stay on the mild side but still keep all of the lovely spicy flavours. Of course, butter chicken came to mind, but as I had a lot of beef stew to use, half of it got set aside for this meal, and the other half was turned into goulash.

Looking around the kitchen I found some coconut milk in the freezer, some tomato paste in the fridge and some almonds in the cupboard, so working with these ingredients, I made my own version of beef korma.

It delivered on the spiciness, without the heat, and was creamy thanks to the coconut milk. I served it over plain basmati rice, which soaked up all of the yummy sauce....this dish will definitely be made again!

Make a spice blend by combining the following in a spice blender, and grinding until fine:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
5 cardamom seeds
a heaping 1/4 teaspoon of paprika
2 whole cloves
2 tablespoons sliced almonds

Add:

2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Mix until fully combined.

Whisk in:

3 tablespoons water
1 tablespoon tomato paste

Set aside until needed.

In a hot, heavy bottomed pan, heat a bit of olive oil, and quickly brown:

1 pound beef stew, cut into 1/4" thick slices
salt and pepper to season

When the beef is browned, remove from the pan and set aside until needed.

In the same pan, with a bit of olive oil, cook until soft and starting to brown:

1 medium onion, thinly sliced.

Stir in the reserved spice mixture. Cook for a couple of minutes, stirring.

Add:

the browned beef strips
1/4 cup water

Cook for a couple of minutes, to coat the beef with the spices.

Stir in:

1 cup coconut milk



Cover and simmer until the beef is tender. Taste and adjust seasoning. Serve the hot beef korma over rice. Place your favourite fruit chutney on the table for people to add if they wish.

• Do not feel that this dish is limited to beef. You can use chicken or lamb if you prefer.
• Cooking the korma covered creates steam inside the pot, which keeps the meat moist, and prevents all the liquid from evaporating.
• No coconut milk? Then use whipping cream, or yoghurt. Whipping cream will make the dish richer, yoghurt will also add a bit of a tang.
• Garnish with toasted almonds if you have extra...I had exactly 2 tablespoons.
• Add more vegetables if you wish...carrots, peppers, squash or chickpeas.
• The korma can be made and frozen; a perfect reason to double or triple the recipe.

Roasted Red Pepper, Tomato and Chick Pea Soup

For me, one of the best parts of the cooler weather is soup. Warming, tasty, not too heavy, quick and easy to make and it often allows me to use up bits and pieces.

This soup is a great example of all of these qualities. When making the Gnocchi with Chicken, Asparagus, Roasted Tomatoes and Pesto last night I also roasted the remaining grape tomatoes, and three sweet peppers that were in the fridge. Some chick peas and chicken stock pulled from the freezer and I had the makings of a lovely soup.

The peppers added sweetness, and the chick peas added the thickening element (no need for potatoes). The addition of  herb and garlic Boursin cheese just before serving added some creaminess to the finished soup.

In a 400F oven, roast 1 1/2 - 2 cups of whole grape tomatoes, and 3 sweet peppers in a bit of olive oil, salt and pepper. When cooled, peel and seed the peppers. Set aside.

In a heavy bottomed pot, with a bit of olive oil, cook until softened:

1 medium onion, diced
2 medium carrots, diced
salt and pepper

When the onions are soft, add:

the roasted tomatoes and any juices from the roasting dish

Add:

the 3 roasted, peeled and seeded peppers and any juices from the roasting dish

Add:

2 sprigs fresh thyme
Chicken stock to cover the vegetables

Bring to a boil.

Stir in:

1 cup chick peas

Turn the heat down and simmer until the carrots are soft.

Remove from the heat, and using a hand blender or food processor, puree the soup.

Strain it through a fine mesh strainer to remove the tomato and chick pea skins, leaving you with a silky smooth soup.

Return the soup to the heat, adjusting the consistency by adding more chicken stock if needed.

Taste and adjust seasoning.







When the soup has heated through again, serve it garnished with some crumbled garlic and herb Boursin cheese and a sprig of fresh thyme. I also toasted some thinly sliced sourdough bread and passed that at the table.

• Fresh tomatoes, seeded or canned tomatoes can be used instead of grape tomatoes. Both can be roasted, or left as is. Roasting the tomatoes enhances their flavour, giving it more depth and also increases the sweetness.
• Purchased roasted peppers can be used if you like.
• Use vegetable stock instead of chicken stock to make this a completely vegetarian soup.
• Pureeing the chick peas allows the starch in them to thicken the soup. If you want to set some aside to use for garnish, go ahead. You can also roast some to crisp them up and add those as a garnish.
• Instead of chick peas use other beans such as cannellini, navy or kidney. A peeled and diced potato can also be used instead of chick peas.
• As far as flavourings go, I kept it simple: salt, pepper and fresh thyme. This way the sweetness of the peppers was not masked. Of course, you can add whatever herbs and spices you choose...paprika or smoked paprika, chili powder, cumin, basil.
• Soft goat cheese can be used in place of the herb and garlic Boursin. To keep this vegetarian, garnish your soup with some Basil Pesto, instead of using cheese.