Griddle Pan Harissa Chicken – A Must Try Recipe

We cook a lot at home obviously, and I love a beautifully stocked kitchen. I am the sort of person that could get lost in the home-ware black hole of department stores, for hours. Our drawers are full of useful (and some not so useful) kitchen gadgets, and there is hardly any room on our kitchen counter for all the toys that we have purchased over the years. Hello, my name is Jenny, and I am a kitchenware addict.

Pots and pans are something that I can be obsessive about without guilt, however! More and more I am hearing of the dangers of using old non-stick cookware that has been heated one to many times, and perhaps some of that non-stick layer has chipped off because I used a metal spatula in a rush one day. So I have been slowly replacing all those cheap pans that I used to buy with good quality Le Creuset cookware. I’m increasingly loving cast iron because it heats evenly, and it’s easy to transfer from stovetop to oven. Ok and fine, yes, IT’S SO PRETTY!

CreusetI bought a 32cm rectangular grill the other day in Caribbean Blue, and I am in love! Since then I have been searching for griddle pan recipes to try out, and I was inspired by a recipe in Gwyneth Paltrow’s It’s All Good. The recipe calls for harissa, and I had a untouched jar of homemade harissa that I bought at a market when I was in South Africa earlier this year. If I may so myself, this is one of the best recipes I have made recently, you must try it! It’s simple and requires few ingredients (read – easy and inexpensive to make).

If you don’t have a cast-iron griddle pan, Le Creuset HK is doing a promotion for them (and other cast iron goodies) for the month of August.

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Griddle Pan Harissa Chicken

You’ll Need:

1 x 1.5kg whole chicken, spatchcocked
2-4 tbsp harissa (depending on how hot you like it!)
1/4 cup extra virgin olive oil
1 tsp salt, and freshly ground pepper

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Cooking The Books: Easy Grilled Salmon with Grilled Lemon Vinaigrette

Living in Hong Kong and being a relatively lazy weekday shopper ( a trip to the wet market, GrEAT or Citisuper is a detour), I am always happy to come across a nice salmon recipe as it is the only fish that I would cook that’s available in my regular supermarkets down the road. A recipe also gets bonus points for being something that I can whip up in 10 minutes – sometimes we are at the office late, and other times I just cannot be arsed to spend too much time in the kitchen.

That’s why this recipe from Gwyneth Paltrow’s book “It’s All Good” is perfect. You might think that her book is all gluten-free this and vegan that (especially if you have read this hilarious article describing one woman’s effort to eat like Gwynie for a week), but actually some of her recipes are quite accessible, and you can always make substitutions or even omissions with some of the ingredients if necessary.

This recipe is simple as pie, no changes necessary. I serve it with a simple salad, or a pasta salad such as Roasted Vegetable Orzo Salad.

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As you can see, I didn’t have any parsley, so I substituted chopped spring onions instead.

 

Grilled Salmon with Grilled Lemon Vinaigrette

You’ll need:
(serves 4)

4 fillets of salmon
2 tbsp of olive oil, plus 1/2 cup for the vinaigrette
2 lemons, halved
2 tbsp finely chopped Italian parsley
2 tbsp finely sliced chives
Good quality salt and freshly ground black pepper

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