Elodie is leaving the company and says goodbye to the team in Siena. It’s nice to see her and to show her our house in progress.
Bruschetti with fresh porcini are a perfect starter, cfr blogpost Porcini and truffle after a trip to Assisi and Perugia.
The november edition of delicious.nl magazine inspires me for a nice curry with side dishes.
Prepare the curry a day in advance (so that you can enjoy the day out with Leen).
Put 1 tea spoon of saffron threads in a bit of hot water.
Slice and fry 3 red onions, 4 garlic cloves and 4 cm of fresh ginger in a large drizzle of olive oil. Remove 1/3 of the amount and store in the fridge. Add 700 grams of chicken filet (cut in long pieces) and bake at each side. Add the saffron, 1 ½ teaspoon of turmeric, 2 teaspoons of cumin seeds, 2 teaspoons of nigella seeds and 2 cinnamon sticks. Add 2 tins of tomatoes, 250 ml of chicken stock and 2 table spoons of agave. Allow to simmer. Stop the fire after 30-40 mins. Store cool.
30 mins before dinner, put the chicken back on the fire and continue the simmering.
Prepare couscous for 4p and add zeste of 1 lemon, pepper, salt, a handful of chopped fresh coriander and a little drizzle of olive oil.
Reheat the other ½ of the onion, garlic, ginger mixture with 500 grams of blanched green beans.
Mix 100 grams of low fat Greek yoghurt with some salt.
Add 1 can of drained chickpeas to the chicken. Once the chicken is really soft, serve everything at the same time and enjoy a dinner with friends.