Recipe Repertoire 2/52...

18 January, 2014

In my quest to expand my culinary horizons, I am attempting one never before tried recipe from my recipe book collection each week.

This week, after the monstrous heatwave (4 consecutive days of 40+ degrees C = pain) experienced my many across Australia, I have barely felt like cooking. I had in fact earmarked this recipe for sometime this week, but the idea of adding to the heat by turning on my oven was simply not going to happen.

So now that the cool change has hit us and we are no longer sweltering, I felt ready and able to tackle a new recipe in the kitchen.

This weeks recipe comes courtesy of fabulous cookbook Jerusalem, by Yotam Ottolenghi and Sami Tamimi.

Genuinely, this book is BRILLIANT. It not only gives some fabulous recipes, but discusses the intricate history behind the culinary traditions influencing the city, and while it doesn't hide away from the historical and political happenings, it very much focuses on the people and stories of the city.

The recipe I had earmarked to try was the Saffron Chicken and Herb Salad.

Now what intrigued me most about this recipe, was that to make a sauce/dressing for the salad you cook a whole orange with saffron and honey and just enough water to cover for about an hour.

Then you blitz it rind, pith, flesh and all, into a paste. (Thank you Thermomix.)

Now other than this part, I differed slightly from the recipe, as I am wont to do. I used chicken drumsticks and baked them in the oven with a duccah spice mix topping, for a bit of extra flavour. I also swapped the fennel for celery, and added parsley to the herbage listed, and added half a tomato I had left over from my breakfast BLAT (bacon, lettuce, avocado, tomato for those who are interested).

Et voila.

Overall, it was nice, but not amazing. I think the fennel would work better with orange, but I'm not sure the extra work of cooking and blitzing the orange was worth it. Something to keep in the back of my mind, but I doubt I'll be making this regularly.

What new culinary adventures have you been having lately?


  1. WOW. I like the sound of this one. I can see why you tried it. I wonder why it wasn't spectacular? Still I think I'd give it a go myself. I love that flavour of wizzed orange.

    It has been hard to think of food hasn't it? We've eaten a lot of bruscetta - great with the home grown tomatoes and basil.

    1. I have no idea why it didn't rock my world. Maybe its just my weird tastebuds.
      I think I lived entirely on ice-cream/sorbet, cucumbers and frozen grapes for those 4 days. I'm still waiting for my first good picking of tomatoes for a basil, tomato and buffalo mozzarella salad. I reckon it'll be happening in the next couple of days.