Friggitelli alla scapece

“ししとうのミントマリネ”

A green pepper version of Campania’s Zucchini alla Scapece, marinated with vinegar, mint, and pine nuts.

Ingredients (serves 2)

Green pepper   200g

Garlic  1clove

Extra virgin olive oil   1tbsp

White wine vinegar   3tbsp

Mint leaves   to taste

Pine nuts

1. Fry the green peppers with olive oil and crushed garlic.

2. When they are tender, turn off the heat, add the vinegar, and toss the peppers in the pan. Season with salt and pepper, and sprinkle with mint leaves and pine nuts to serve.

“ししとうのミントマリネ”

ミント、松の実とマリネしたカンパニア州のズッキーネ アラ スカペーチェのグリーンペッパー版。

材料 (二人分)

ししとう   200g

ニンニク  1片

Exバージンオリーブオイル  大さじ1

白ワインビネガー   大さじ3

ミントの葉　少々

松の実

1. ししとうをオリーブオイルと潰したニンニクと一緒に炒める。

2. ししとうが柔らかくなったら火を止めて、ビネガーを加えて全体に馴染ませる。塩胡椒で味を整えて、ミントと松の実を散らす。

Japanesy Mezze

“和風メゼ”

I recently visited Persepolis, the amazing Persian grocery store in Peckham, and got inspired to create my own Japanesy version of Mezze!

Though it may seem intricate, it's mostly just chopping and mixing. I started with the cucumber pickles and grilling aubergine for the baba ghanoush. For a head start, you can prep everything except the grilled feta cheese the day before.

All recipes serve 4.

a. Grilled feta cheese with plum in wasabi dressing

Feta cheese   200g

Sesame seed

Olive oil   1 tablespoon

Honey   1 tablespoon

Plum   2

Cooked beetroot   2

Olive oil   1 tablespoon

Wasabi   2 teaspoon

Sushi vinegar   1 tablespoon

Lemon juice   ½ tablespoon and zest for garnish

Salt and pepper to taste

1. Cut the beetroots and plums, toss them with the dressing, and chill in the fridge.

2. Place the feta cheese on a baking tray lined with baking paper, and sprinkle sesame seeds all over the surface. Drizzle with olive oil and honey, and grill until golden brown. Finally, drizzle a little more honey and lemon juice over the feta cheese. Serve the warm feta cheese with the chilled salad.

b. Miso Baba Ghanoush

Aubergine   2

Olive oil   4 tablespoon

Spring onion   8

Garlic   1 clove

Red miso   1 tablespoon

Mirin   2 tablespoon

Tahini paste   2 tablespoon

Lemon juice    2 tablespoon

Japanese Shichimi chilli powder   a pinch

1. Poke several holes all over the aubergines with a fork (this prevents them from exploding while grilling). Place the aubergines on a foil-lined baking tray and grill on high heat. Turn them over once the surface is charred black. Grill for about 30 minutes until the entire surface is charred and the aubergines are soft enough to be easily pierced with a toothpick. Once done, wrap the aubergines in the foil and let them cool.

2. Make a lengthwise cut in the aubergines and scoop out the insides with a spoon. Transfer the insides to a fine-mesh sieve to drain excess moisture. Discard the charred skin.

3. Heat olive oil in a frying pan and sauté the spring onions over low heat until they are golden brown. Turn off the heat and mix in the miso and mirin.

4. Blend the aubergines and the remaining ingredients in a blender to a coarse paste. Season with salt and pepper to taste.

c. Amazu Pickled Cucumber

Amazu, which means 'sweet vinegar' in Japanese, is commonly used in Japanese pickles.

Cucumber   Half

Ginger   3 thin slices

Dill   A small amount

Kombu   About 7cm sized sheet

Japanese Takano Tsume Chili   2 slices

Sugar   1 teaspoon

Sushi vinegar   80 ml

Water   200 ml

Salt   A pinch

1. Slice the cucumber thinly with a peeler, sprinkle a little salt, and let sit for about 5 minutes. Once wilted, rinse with water and drain.

2. Mix the remaining ingredients and marinate the cucumber. Store in the refrigerator.
   

d. Edamame Tabbouleh

Bulgur/quinoa   3 tablespoon(I use mixed Bulgur with quinoa)

Boiled Edamame   150g

Sugar snap   50g (chopped thinly)

Curled parsley   a handful(chopped finely)

Spring onion    4 (chopped thinly)

Ginger   1 teaspoon(chopped thinly)

Say sauce   2 tablespoon

Yuzu juice   2 tablespoon

Honey   1.5 teaspoon

Salt and pepper   to taste

1. Prepare the bulgur according to the package instructions.

2. Mix with the rest of the ingredients.

Roast Chicken with Layered Potato

“ローストチキンとポテトの重ね焼き”

An easy traybake delight where potatoes absorb the savoury juices from the chicken while becoming perfectly crisp on top.

Ingredients (serves 2)

Chicken leg 2

White wine 3tbs

Rosemary  1 sprig

Thyme   3 sprigs

Sage   3 leaves

Bay leaf   1

Garlic   1 clove

Potato   2

Onion   1

Olive oil    2tbs

Chicken stock   200ml

1. Pat the surface of the chicken legs dry with a paper towel. Season the chicken with salt and pepper, and thoroughly rub in chopped fresh herbs, crushed garlic, and white wine. Marinate in the refrigerator for at least 1 hour, preferably overnight.

2. Preheat the oven to 180°C. Use a slicer to cut the potatoes into thin slices, about 1mm thick. Rinse the sliced potatoes in water to remove the starch, then drain them in a colander.

3. On an oven tray, sprinkle salt and pepper over the potatoes and onions, spreading them evenly. Place the chicken on top. Drizzle olive oil over the potatoes and chicken, then pour in the stock.

4. Bake in the oven for about 40 minutes.
   

“ローストチキンとポテトの重ね焼き”

簡単に作れるトレイベイク。ポテトはチキンの旨みを吸い込み、上面はカリッと仕上がります。

材料　2人分

鳥腿   2本

白ワイン　大さじ3

ローズマリー  1本

タイム   3本

セージ   3枚

ベイリーフ   1枚

にんにく   1片

じゃがいも   2個

玉ねぎ   1個

オリーブオイル　大さじ2

チキンストック　200ml

1. 鶏モモ肉の表面の水分をペーパータオルで拭き取る。鶏肉に塩胡椒を振り、刻んだ生ハーブ、潰したニンニク、白ワインを良く揉み込む。１時間から、出来れば一晩冷蔵庫でマリネする。

2. オーブンを180度に温める。スライサーでじゃがいもを1mm厚ほどに薄く切る。切ったじゃがいもは水につけて澱粉をとり、ザルに空けて水気を切る。

3. オーブントレーの上でじゃがいも、玉ねぎに塩胡椒をふり、トレーに平く広げて、上にチキンをのせる。いもと鶏肉全体にオリーブオイルをまわし掛けて、ストックを注ぐ。

4. オーブンで40分程焼く。