It’s not exactly salad time yet but, when a gloriously sunny Sunday coincided with the local point-to-point races and the family coming round for a pre-race lunch, I couldn’t resist poking out an old bag of puy lentils (still working my way through two kitchen’s-worth of ingredients!) to combine with the last of our Ushiki Kuri squash.
Tagged: Greg Malouf
Sunday was family dinner day. One of the advantages of living in the countryside in North Cork is getting to spend more time with my family – and getting to try out lots of new recipes on them! This time round I decided to go with something very simple – Roast Chicken with Garlic and Lemon. “That doesn’t sound like you at all,” the Little Sister said suspiciously when I was talking to her on the phone that morning. “What’s the catch?” The last time she was around we were talking about serving her rabbit from the back garden so her reserve wasn’t entirely unwarranted, although unnecessary on this occasion. A good chicken needs no disguising. I just pushed some lemon thyme under the skin on the breast, tucked a few cloves of garlic and half a lemon inside the cavity and landed it in the oven, serving it with roasted carrots and peppers (livened up with a few chillies) and potatoes. There was supposed to be a side dish of Buttered Leeks as well – our leeks, grown from a bundle of seedlings that a friendly neighbour left on the doorstep last summer, flourished in the garden all winter – but, between breakfast in bed and flat tyres we forgot to pull them.
There’s no nonsense about Judith Tabron. Starting in the restaurant industry as a 16-year-old apprentice, she worked her way up to become the co-owner of Soul, an acclaimed, successful bar and bistro situated at the Viaduct Harbour in Auckland. On stage at last year’s Savour New Zealand – she co-presented Greg Malouf‘s class on Middle Eastern Magic – her straight talking, take-no-prisoners attitude was very refreshing. She is, as she says herself, a leader rather than a follower, and her interest in new trends and different cuisines came through strongly at the symposium as it does in this, her first cookbook.
Another four Savour New Zealand classes down and we’re now at the end of what was truly a magnificent weekend. Today I started with A Well Seasoned Appetite (Darryl Maffey and Simon Gault), afterwards wandering into Cooking the Catch with Al Brown of Wellington’s Logan Brown restaurant.