grandma jeann's roast chicken

chicken being prepared for roasting

j and i roasted a chicken for monday night supper. the recipe we used came from the observer food monthly and is recommended by alain ducasse. it calls for a particular french hen which we cannot get in london so j went down to our local butcher and bought a rather plump medium sized free range hen. while j gave the hen a washing, i quartered three eye stinging red onions and partially peeled cloves from a whole head of garlic. the garlic cloves were stuffed in the cavity of the chicken and the onions were tucked into the sides of the roasting dish to secure it. the hen was rubbed liberally with salt and oil. once prepared it went into the oven at a hundred and eighty degrees celsius for an hour and a half. j and i deliberated briefly over the temperature and the sealing of the juices of the chicken by starting off at a higher temperature. in the end we decided to trust the recipe as it was. the recipe was also rather strange in that the roasting chicken had to be placed on its side, resting on its wing. however, it confidently maintained that it was this particular roasting position that makes for a really tender breast meat. j roasted potatoes for herself whilst i chose a granary roll with which to mop up the juices. we also boiled some peas.

lentils and spice

it is a glorious summer afternoon. the sun burns hot and my already nut brown skin glistens. the slight breeze carries across the smell of lentils simmered with lemon, cloves of garlic, a cinnamon stick and a bay leaf. when in need of comfort i turn to pots and pans - open up jars of subcontinental spices to inhale the smells of memory and the days of a simple life - when excitement was weeks of summer vacation. pots, pans and jars of spice to me, recall those simple pleasures. i am recreating a favourite meal. fluffy white rice and brown lentils.

i saute a small onion thinly sliced in some vegetable oil. when slightly caramelised i add a bashed and finally chopped clove of garlic, a cinnamon stick, a bay leaf, a teaspoon of cumin seeds and some chilli flakes frying them lightly till they release their fragrance. into that i throw a cup full of green lentils. i top this up with water and simmer the lentils until tender and cooked. i also add a ring of lemon to this.

my favourite way of eating lentils is on a bed of steamed rice. except that i have very little rice and lots of lentils. on the side i love a salad of diced cucumber, tomato and a hint of onion with a squeeze of lemon or a cooling cucumber raita.

to me, that the soul of home in a bowl.

very fishy

divorced eggs at macondo

it is a sunny saturday afternoon. i and i are having brunch at macondo in islington. we've moved two doors down from our brunch favourite 'the breakfast club' to try something new. i snitch a table and wait for i in the company of a orange and strawberry juice which is thick like a smoothie and breathing summer. i love mexican glasses - coloured and thick rimmed. i arrives a little later having retrieved her forgotten mobile which was the cause of her late arrival. i had been musing over the menu for a while now and was no where near a decision. and i, despite having spent an afternoon last weekend at macondo is just as confused. the tortilla's look delicious but they aren't brunchy enough and we're certain that neither of us wants to be eating paella for brunch. after much deliberation i and i both settle on 'huevos divorciados' - divorced eggs.

two fried eggs, resting on tortilla's and draped in two different colors of salsa separated by mexican beans arrive shortly. the salsa roja is a dark brick red and has a rich earthy chilli flavour that comes from ancho chilli pepper. it contrasts with the salsa verde made with green tomatillo's. i wouldn't have minded my yolks to be a tad bit more cooked. notwithstanding they tasted really good and for a while i and i were in foodie heaven.

post brunch, i's brownie craving led us to paul young who makes incredibly decadent brownies - while we were there we tasted milk chocolate with bergamot, caramelized cacao nibs and coffee chocolate. paul young's chocolate boutique smells of dark chocolate tempered with the addition of condiments the likes of herbs and caramel. i was wondering whether we could capture the deep chocolately and some what spicy and burnt sugar aroma of the shop and take it home.

we spent the rest of the afternoon on my balconette drinking tea while i baked a vegetable medley with whole cloves of garlic and some sprigs of rosemary. i'll squeeze the garlic out of its skin and mash it into cream cheese to serve along side my rosemary, olive oil and balsamic kissed aubergines, red peppers and tomatoes. 

a perfect summer lunch. 

borough in pictures