Combinations: Food and Wine Matching
Mon 12 Jun 2006
Andrew over at Spittoon asked me if I was interested in hosting this month's Combinations exercise. Although my (obvious) answer was "yes" I also found it quite difficult to settle on a dish. Since last month's dish was a pudding I thought I should opt for a savoury dish (especially as we can all have our Bakewells for pudding!). I've chosen a recipe I've never made before and I think its Middle Eastern overtones should make for some interesting wine choices ...
This is the recipe as it appeared in the NY Times on 7 June. The NY Times notes that it has been adapted from Ana Sortun. And it sounds a perfect picnic or casual lunch dish ... Note that this makes 8 servings so you may want to adjust quantities appropriately! I've also done some research and the sumac, za'atar and Aleppo pepper are available in the UK through the internet, if you can't find them at your local spice shop.
Flatbreads with Spiced Chicken, Pistachios and Roasted Peppers
1 lb chicken breasts (without skin)
3 red peppers - 1 minced and 2 roasted, peeled and cut into strips
1 small onion, minced
3 spring onions, minced
2 tsp of sumac, extra for garnish
2 tsp Aleppo pepper (or 1/4 tsp cayenne)
1 tsp za'atar, extra for garnish
1 tsp salt, extra to taste
1 egg
1/3 cup cream
1 cup lightly toasted, finely ground pistachio nuts
4 large rectangles of lavash or 6 large tortillas
pepper, to taste
1 cup of yoghurt
Cut chicken into chunks and process into a smooth paste, until if forms a ball. Add minced red pepper, onion, scallions, sumac, Aleppo pepper, za'atar, salt, egg, cream and pistachios and pulse until just incorporated.
Preheat oven to 200 degrees C. Cut lavash into large rectangles or tortillas into quarters. Cover each piece with chicken mixture, spreading to edges.
Place on heavy baking sheet (or pizza stone) and bake for 12-15 minutes, until crisp and chicken is cooked. While hot, sprinkle with additional sumac and za'atar. Serve warm with a dollop of yoghurt and strips of roasted pepper.
Perfect hot weather food, but what do you drink with it?
I've been a little slow in posting this, so contributions by 26 June (gives you an extra weekend!).
Stumble It!
Andrew over at Spittoon asked me if I was interested in hosting this month's Combinations exercise. Although my (obvious) answer was "yes" I also found it quite difficult to settle on a dish. Since last month's dish was a pudding I thought I should opt for a savoury dish (especially as we can all have our Bakewells for pudding!). I've chosen a recipe I've never made before and I think its Middle Eastern overtones should make for some interesting wine choices ...
This is the recipe as it appeared in the NY Times on 7 June. The NY Times notes that it has been adapted from Ana Sortun. And it sounds a perfect picnic or casual lunch dish ... Note that this makes 8 servings so you may want to adjust quantities appropriately! I've also done some research and the sumac, za'atar and Aleppo pepper are available in the UK through the internet, if you can't find them at your local spice shop.
Flatbreads with Spiced Chicken, Pistachios and Roasted Peppers
1 lb chicken breasts (without skin)
3 red peppers - 1 minced and 2 roasted, peeled and cut into strips
1 small onion, minced
3 spring onions, minced
2 tsp of sumac, extra for garnish
2 tsp Aleppo pepper (or 1/4 tsp cayenne)
1 tsp za'atar, extra for garnish
1 tsp salt, extra to taste
1 egg
1/3 cup cream
1 cup lightly toasted, finely ground pistachio nuts
4 large rectangles of lavash or 6 large tortillas
pepper, to taste
1 cup of yoghurt
Cut chicken into chunks and process into a smooth paste, until if forms a ball. Add minced red pepper, onion, scallions, sumac, Aleppo pepper, za'atar, salt, egg, cream and pistachios and pulse until just incorporated.
Preheat oven to 200 degrees C. Cut lavash into large rectangles or tortillas into quarters. Cover each piece with chicken mixture, spreading to edges.
Place on heavy baking sheet (or pizza stone) and bake for 12-15 minutes, until crisp and chicken is cooked. While hot, sprinkle with additional sumac and za'atar. Serve warm with a dollop of yoghurt and strips of roasted pepper.
Perfect hot weather food, but what do you drink with it?
I've been a little slow in posting this, so contributions by 26 June (gives you an extra weekend!).
Stumble It!
posted by Alex at 11:48 am
Stumble It!
1 Comments:
It's a Middle Eastern spice mix (so I guess you can make your own!) ...
See wikipedia
Should make the wine matching interesting!!! :)
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