by Eleanor Ozich
Simple, nourishing and wholesome recipes using natural ingredients, and requiring very few steps, resulting in dishes that are uncomplicated, quick to prepare, yet delightfully delicious.
Eleanor's beautiful photography showcases perfectly the rustic simplicity of her food.
These apricot snack bars are amazingly simple and fast to prepare, and require no cooking. They are naturally sweetened, making them great for sustained energy throughout the day. This recipe uses almond meal, but ground seeds would also work well. You could also roll the mixture into bite-sized balls, making them a little more enjoyable for the kids.
MAKES ABOUT 9
GF, DF, VEG, V
150 g (51/2 oz/11/2 cups) almond meal
180 g (6 oz/1 cup) dried apricots
60 g (21/4 oz/1 cup) shredded coconut
juice of 1 lemon
Simply place all the ingredients in a food processor and whiz until the mixture starts to come together.
Line a small tray with baking paper, and press the mixture in evenly. Place in the fridge to set for a couple of hours, then slice into bars.
These bars are best kept in the fridge. They will keep in an airtight container for up to 1 week.
You will love this one! I've been making this dish for my husband for the last three years. It's his favourite and, if I am being honest, it's pretty damn delicious. The chicken is rich, tender and full of flavour, served with a light, herby cauliflower couscous for mopping up all the creamy sauce. A beautiful dish, bound to give you great happiness.
40 g (11/2 oz) butter
4 garlic cloves, roughly chopped
1 brown onion, diced
500 g (1 lb 2 oz) free-range skinless chicken breast fillets, cut into bite-sized pieces
a handful of fresh thyme leaves, finely chopped
250 ml (9 fl oz/1 cup) white wine (optional)
250 ml (9 fl oz/1 cup) good-quality chicken stock
250 ml (9 fl oz/1 cup) thin (pouring/whipping) cream
juice of 1/2 lemon
For the cauliflower couscous:
1 cauliflower, broken into florets
a large handful of flat-leaf (Italian) parsley, finely chopped
juice of 1 lemon
60 ml (2 fl oz/1/4 cup) extra virgin olive oil
In a large frying pan over medium heat, melt the butter until sizzling. Add the garlic and onion and sauté for about 10 minutes, or until the onion is translucent. Add the chicken, thyme and a pinch of freshly ground black pepper, then continue to cook until the chicken is browned all over.
Stir in the wine, if using, and simmer until all the liquid has evaporated. Pour in the stock, then turn the heat down to low and cook for about 15–20 minutes.
Meanwhile, prepare the cauliflower couscous. Place the cauliflower in a food processor and pulse to a rice-like consistency. Transfer to a heatproof bowl, cover with boiling water and leave to blanch for 1 minute. Drain immediately.
Toss the cauliflower in a bowl with the parsley, lemon juice, olive oil and a pinch of sea salt and freshly ground black pepper. Set aside until ready to serve.
Continue to cook the chicken until all the stock has simmered off. Finally, stir in the cream and bring to a soft boil. Remove from the heat, then stir the lemon juice through. Serve with the cauliflower couscous.
My favourite recipe in this entire book. I cannot even begin to explain how tasty this dish is, each mouthful a marvellous burst of the Mediterranean - gorgeously crispy almond-coated chicken with meltingly tender artichokes, and a hint of lemon to cut through the richness. This is serious melt-in-your-mouth goodness with a sensational sticky, sweet and salty sauce. Do give this one a go - I promise you will not be disappointed. Serve with steamed green beans or peas.
50 g (13/4 oz/1/2 cup) almond meal
8 free-range chicken drumsticks
440 g (15/2 oz/11/2 cups) marinatedartichokes, drained and roughly chopped
a large handful of fresh oregano leaves
a large handful of pepitas (pumpkin seeds)
extra virgin olive oil, for drizzling
lemon wedges, to serve
Preheat the oven to 180°C (350°F).
Place the almond meal in a shallow bowl. Roll the chicken drumsticks in the almond meal until coated all over.
Arrange the chicken in a large baking dish, along with the artichoke. Sprinkle with the oregano, pepitas and a generous pinch of sea salt and freshly ground black pepper. Drizzle generously with olive oil.
Roast for 1 hour, or until the coating is crispy and golden and the chicken is cooked through. Serve with lemon wedges.