Feel-good food from the Deep South
I have fond memories, too, of eating Southern food in New Orleans, where they work wonders with aubergines and a roux. But there has always been a gap between the food I imagined and what I ate here in Britain, even the dishes I tried myself. I can turn out pretty good fried chicken and rice and bean dishes but my range is limited. Foodies kept raving about its Southern delights – oh, the cornbread, with its pools of honey-butter melting over the top – and I ignored them. The Lockhart's cornbread (HAARALA HAMILTON) Several hours later I stumbled out – yes, the Bourbon had claimed me again – feeling so like a schoolgirl in love that I posted embarrassing tweets until bedtime (all in adulation of The Lockhart). Diana Henry's coffee-brined pork chops (HAARALA HAMILTON) McDonald hasn’t written a book yet but the next day I bought one I’d been dithering over by another Southern chef, Sean Brock (Heritage, Artisan). What to drink with food from the Deep South?
Spiced vegetable pilaf with cauliflower, ginger and garam masala
Rick Stein’s chicken with orange, fennel and za’atar recipe | The Sunday Times Magazine | The Times & The Sunday Times
This chicken dish is a combination of fennel, orange and ouzo plus za’atar, a Syrian blend of sesame seeds, sumac, cinnamon, fennel, coriander and oregano. To me, it’s another example of how well Californian fusion food works. SERVES 4–6 people Leaves from 2 sprigs of thymeOlive oil3 tbsp ouzo (or another anise-based liqueur)Juice of 1 lemon½ tsp chilli flakes1 tsp smoked sweet paprika1½ tbsp za’atar1 tsp fennel seeds, crushed in a pestle and mortar1 x 1.8kg chicken, jointed into 8 pieces, or 8 chicken thighs2 navel oranges1 large fennel bulb (about 375g), trimmed and cut into wedgesHandful of flat-leaf parsley, chopped 01 Mix the thyme, 3 tbsp olive oil, ouzo, lemon juice, chilli flakes, paprika, za’atar and crushed fennel seeds in a large bowl. 02 Scrub the oranges, then slice each orange into 4 rounds, leaving the skin on. 03 Heat the oven to 180C (200C non-fan).
Goan Prawn Curry with coconut, chilli and coriander
Mini pork and apple meatballs
Spatchcock pheasant tandoori with instant flatbreads
Roasted vegetable and lentil lasagne
250g pack fresh lasagne sheets80g mozzarella, grated2 tbsp freshly grated parmesan or vegetarian alternative For the roasted veg & lentil sauce 3 celery sticks, cut into 2cm chunks2 courgettes, cut into 2cm chunks2 red peppers, cut into 2cm chunks1 fennel bulb, cut into 2cm chunks400g mushrooms, chopped3 garlic cloves, sliced 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)2 bay leaves4 tbsp olive oil200ml dry white wine 2 x 400g tins chopped tomatoes250g pack Merchant Gourmet ready-cooked beluga lentils For the béchamel sauce 4 tbsp olive oil60g flour750ml semi-skimmed milk, warmPinch freshly grated nutmeg100g mascarpone You’ll also need… 2 litre baking dish
Kale braised in ham stock with cream and brown sugar
Reuben open top
2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.
Spiced vegetable soup with lentils and roasted chilli
3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black.
Tandoori-style chicken
For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney small handful of mint leaves, choppedhandufl of coriander leaves and stalks, chopped½–1 Indian green finger chilli, stalk removed2 tsp sugar1 tsp lemon juice, or to taste150g plain yogurt1⁄3 tsp roast and ground cumin seedssalt
