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Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

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Spiced roast lamb - BBC Good Food - An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

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Sophisticated enough for a delicious sunday supper yet quick enough for a weeknight dinner, this easy roasted chicken is packed with flavor.

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Buttermilk Marinated Chicken -healthier way to cook chicken drumsticks!
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Harissa-spiced chicken legs roasted with lemons, tomatoes and celery - The only thing this dish needs is a serving of giant couscous and perhaps a herb-rich leafy salad

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7 sprigs or rosemary125ml extra virgin olive oil4 garlic cloves, peeled500g small round golden shallots50g sugar100ml sherry vinegar500ml chicken stock1.2kg boneless shoulder of lambCoarse sea salt6 salted anchovy fillets in oil, chopped30g salted butter2 x 400g cans of cooked butter beans, drained and rinsed

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