Maroccan Chicken, Olive and Preserved Lemon Tagine

Another day and once again 'Jamie Does' is open in my kitchen and Maroccan flavours are all over the house. This time I gave a try to tagine that was also very clearly explained and showed in the first 'Jamie Does' episode. Look through the recipe and give the recipe a go as the meat is so tender and so delicious... I'll definitely make it again!

What we need:

1 whole chicken
olive oil
1 bulb of fennel
2 onions
a small bunch of coriander ( I used parsley)
4 cloves of garlic
2 preserved lemons
80 gr black and green olives
a good pinch of saffron
500ml chicken stock

For the spice rub:

1 heaped teaspoon coriander seeds
1 level teaspoon ground cumin
1 heaped teaspoon of ground ginger
2 tablespoons of olive oil
salt and pepper

What we have to do:

1. Mix all the spice rub ingredients and pour over chicken pieces. Cover and leave for an hour or overnight.
2. Add some oil into a pot and fry chicken pieces for about 5-10 minutes, then add chopped onions and fennel. Stir and fry for 3-4 minutes.
3. Add coriander, garlic, chopped preserved lemons, olives and saffron, and chicken stock. Stir and cover the pot with a lid or aliuminium foil. Cook for 1-1½ hours. Stir several times.
4. Serve with couscous, bulgur pilaf or rice. Enjoy!!!

Prawn stuffed spicy fish with vermicelli from Jamie Oliver's Maroccan trip

I know that I will repeat myself for a hundredth time if I say that I just love all Jamie Oliver's recipes. And I was more than excited to hear about his new culinary series 'Jamie Does' and most probably was one of the first people who pre-ordered his new book 'Jamie Does'. I even managed to make my husband involved and excited about Jamie Oliver's cooking style and of course we watched his shows together. After watching the first two parts ( Marocco and Spain), my husbands even said that we have to write him a letter and invite him to Turkey! And a real Turkish hospitality showed up 'He can stay with us!' :) :) :) Oh yes, if it was so easy to bring Jamie Oliver to Turkey... If he really had nothing to do... But if he ever takes time to explore Turkish cuisine, I'll be the first 'stalker'... :D Joking...
Anyway, I received 'Jamie Does' only two days ago and the day later, I made this fish. It may be not the best looking dish, but that's the thing with African- Arabic dishes - they don't look nice but taste wonderful! I used the Black Sea salmon and it added extra bonus to my taste buds. A combination of spices really worked together, though I always try to be careful with cumin as if you put too much it will add a bit of a smelly flavour. But this time it was a Marroccan party in my house. By the way, if you decide to make it, think if you can get preserved lemons in your local shops, if not, make it yourself a few weeks in advance. I'll write the recipe later!

What we need:

100gr vermicelli
2 small courgettes
2 tomatoes
a small bunch of coriander
1 preserved lemon
a pinch of ground cumin
1 teaspoon of sweet paprika
1 teaspoon of ground ginger
2 teaspoons of harissa ( I used chilli oil)
salt and pepper
500-600gr fish or 2 smaller fish, scaled, fins cut off, cavity cut open, cleaned
olive oil
a large handful of raw peeled prawns

What we have to do:

1. Cook vermicelli in a salted water until al dente. Drain and rinse in cold water and leave it to cool.
2. In a large bowl grate courgetter, add chopped tomatoes, coriander and lemon, some cumin, sweet paprika, ground ginger, and 1 teaspoon of harissa. Mix it and leave aside.
3. Place the fish on a chopping board and score the skin every 2 cm on boths sides at a slight angle, using a sharp knife. Sprinkle over salt, some more cumin, sweet paprika and ground ginger. Mix 1 teaspoon of harissa with olive oil and rub into fish.
4. Spoon two thirds of your vermicelli filling into a large baking tray, making a bed for the fish, and put the fish on the top. Stir the prawns into the remaining vermicelli and spoon this into the cavity of your fish. Drizzle over a little olive oil and put into a pre-heated oven ( 200C) for around 25 minutes ( depends on the size of your fish), until the fish is crisp on the side and cooked through.
5. Serve fish meat on a plate with a spoonful of vermicelli filling, and some green salad. Enjoy!

Cremini mushroom, pea and potato stir-fry

This is the dish that could be made in a blink of an eye or any time you feel really exhausted. It can also be served as a side dish. To lighten up the flavour some lemon juice can be added at the very end. A delicious and easy dish!

What we need:

200 gr of fresh cremini mushrooms
100gr of fresh peas ( or frozen)
1 onion
2 boiled potatoes
salt and pepper
olive oil
a big handful of parsley or dill
a pinch of thyme
1 garlic clove

What we have to do:

1. Chop the onion and grate the garlic, and fry them in a pan with some oil, then add mushrooms. Season with salt and pepper. Fry for 4-5 minutes.
2. Add peas, thyme and stir again.
3. When peas get soft, put boiled potatoes. Stir and fry until potatoes get warm.
4. Finally, add a handful chopped parsley and serve. Enjoy!hat we need:

Chicken and green bean stew

With spring over the window, I really want lighter dishes with lots of vegetables. So this time I grabbed a lovely bag of green beans and enjoyed Turkish cuisine inspired vegetable stew. A very easy and fast dish with a lot of flavour!

What we need:

300 gr of boiled or steamed green beans
1 onion
1 carrot
2 chicken breasts
a handful of parsley
salt
pepper
1 teaspoon of garlic powder or 2-3 cloves of garlic
olive oil
1 tbsp of tomato paste
500ml of water or chicken stock
1 lemon juice

What we need:

1. Peel and chop the onion and carrot.
2. Preheat the pan with some olive oil, add the onion and sliced carrot. Stir it and fry for 2-3 minutes, then add chicken cut into chunks. Stir and fry for 5 minutes.
3. Add green beans, tomato paste, water, salt, pepper and garlic powder. Stir it and simmer for 5 more minutes until meat and vegetables are completely cooked.
4. Add chopped parsley and turn the heat off. Squeeze some lemon and serve. Enjoy! You can also add a table spoon of yogurt.

Cottage cheese dumplings with mushroom sauce

Every time I talk to Lithuanians who live in Turkey, we come to one and the same topic, we really miss traditional Lithuanian curds or cottage cheese. Some girls try to make their own from yogurt, some just try similar Turkish cheeses like lor peynir or labne. However, they are always generously seasoned with salt. My recent discovery is 'köy peynir' - Village cheese. It is sold with or without salt. So here's what I made with it...

What we need:

400gr of cottage cheese ( köy peynir or ricotta)
2 tbsp of starch
2 tbsp of flour
2 eggs
a pinch of salt

for mushroom sauce

1 clove of garlic
100 gr of mushrooms
250 ml of cream
salt and pepper
1tbsp of olive oil or butter
a bunch of dill
½ teaspoon of nutmeg
permesan cheese ( optional)

What we have to do:

1. Put the cheese into a bowl. Use a fork to crumble it. Add the eggs, salt, starch and flour. Mix it well. Form round dumplings.

2.Bring a pot of water to boil and add some salt, put the dumplings in and boil for 3-4 minutes. When it rises to the top, it's ready! Drain them.
3. For sauce, heat some oil in a pan. Add crushed garlic, when it softens, add mushrooms. Brown them on each side, season and pour the cream. Simmer for 5 minutes until cream gets thicker. Finally add some grated nutmeg and chopped dill.
4. Serve dumplings with the sauce, sprinkle some extra dill and nutmeg. If you want, add some shaved permesan cheese. Enjoy!!!

Rice pilaf

Rice is a wonderful grain that can be used in so many ways. In Middle Eastern and Far Eastern countries it is not just a side dish but the main dish by itself. So life in Turkey taught me to prepare rice in so many different ways and I do love them all the possible way!

What we need:

220 ml of rice
50 gr of pine nuts
1 onion
50 gr of dried small black grapes or blackcurrents
50 gr of boiled chickpeas
½ teaspoon of all spice
½ teaspoon of black pepper
a pinch of nutmeg
salt
parsley
1 teaspoon of butter
1 tbsp of olive oil
440ml of water or stock

What we have to do:

1. Wash and drain the rice.
2. Chop onion and fry until soft in some oil and butter. Add pine nuts, blackcurrant, chickpeas, spices. Stir carefully and then add washed rice. Mix it again and fry for 2 minutes. Then add water, stir and cook for 10 minutes. Then stir again, cover the pot with a clean kitchen towel or paper towel, cover with a lid and turn the heat off. Let it sit for 10-15 minutes.
3. Garnish with some parsley. It can also be a side dish for any chicken, lamb or beef dish. Enjoy!!!

Chicken Lettuce bowls

When my husband tasted this dish, he told me that I could make it every day and he would never get bored! I hope you'll try it and feel the same way! Enjoy!!!

What we need:

1 chicken breast
2 red pepper
1 big onion
1 clove of garlic
a handful of basil
salt and pepper
a pinch of red pepper flakes
1 tbsp of olive oil
2 tbsp of sesame seed oil
some lettuce leaves
tomatoes
1 lemon

What we have to do:

1. Cut chicken breast into stripes.
2. Cut peppers and onion into stripes.
3. Put oil into a big pan or wok and when it gets hot put garlic and chicken. Fry for 2-3 minutes, then add onions and peppers. Season with salt and pepper. Stir frequently until chicken is done and vegetables are soft.
4. Finally add chopped basil leaves.
5. Serve on a lettuce leaves with some tomatoes or other vegetables Add a slice of lemon. Enjoy!

Grilled tuna with beetroot and carrot salad

Sea bass, tuna and salmon is my favourite fish trio that I could eat every single day! As I've decided to introduce more fish in my diet, I am really enjoying all the fish that local supermarkets provide. Approved that tuna was fresh, I grabbed a huge steak and dinner for my family is ready!!! Yum!

What we need:

1 tuna piece per serving ( 140gr)
a small handful or corriander
1 tbsp of olive oil
salt and pepper
1 lemon

What we have to do:
1. Chop corriander and mix with olive oil, salt and pepper. Pour over tuna and let it marinate for 10 minutes.
2. Preheat the grill and grill tuna for 4 minutes on each side.
3. When ready, squeeze some lemon juice and serve with your favourite salad. I served with raw beetroot and carrot salad. Enjoy!!!

Crunchy raw beetroot and carrot salad with or without feta

When people think of beetroot, they imagine boiled or roasted one, but raw beetroot is also very delicious giving salads a deep, earthy flavour, lots of crunch, and incredible collours! So while many of us are still waiting for the first spring harvest, why not to try this salad! For a fancier look or taste add an apple or pear and some more feta! Enjoy!!!

What we need:

2 medium sized beetroots
2 medium sized carrots
a handful of mint
40 gr of feta
1 lemon
2 tbsp of olive oil
salt and pepper

What we have to do:

1. Peel carrots and beetroots and grate or slice in thin sticks.Place them in a bowl.
2. Chop mint and add it to the salad.
3. Mix lemon juice and olive oil, add salt and pepper, mix it and pour over the salad.
4. Toss the salad and serve. Crumble some feta on top ( optional) and add some more mint. Enjoy!!!