We've been on a middle eastern kinda kick recently, having first watched Ottolenghi's Mediterranean Feast. After catching it on TV, I immediately made a reservation at the highly recommended Honey & Co. Opened by the husband and wife team of Itamar Srulovich and Sarit Packer who have both been chefs in one of Ottelenghi's restaurant in London, they aim to bring childhood memories of home cooked food to the masses.This is what they've done with fresh, clean, well balanced, simple dishes that burst with flavours! The cakes are magnificent too! Even though we've only tried the very moist and moreish chestnut cake, i've heard rave reviews of some of the other items especially the Chocolate Krantz Cake.(search for it and I'm sure you'll be happy just looking at it!) We will definitely be going back soon to check out the rest of the menu.
|Very Appetising Marinated aubergine that gets the tastebuds moving|
|Melt in the mouth Ox cheek sofrito with quince and bay leaves|
|Tender Pomegranate molasses chicken, served with a texture and flavour amazing cracked wheat salad with pistachios and barberries|
|Warm, moreish and moist Chestnut cake, salted caramel sauce, vanilla cream|
My Lovely hubby then surprised me with Yotam Ottolenghi and Sami Tamimi latest cookbook, Jerusalem but not before I tried making the marinated aubergines. Once I get some basic middle eastern ingredients such as Pomegranate molasses, barberries, sumac and zatar, I'll be so 'getting my hands dirty' cooking from this book!
Ingredients (From Delicious Days)
3 medium sized aubergine
olive oil for brushing
fine sea salt
freshly ground black pepper
5 tbsp olive oil
5 tbsp lemon juice
1 small red chili
3-4 tbsp finely chopped coriander
1-2 garlic cloves
freshly ground black pepper
1) Preheat the oven to 200°C (~390° Fahrenheit) and line a baking tray with parchment paper. Trim both ends of the aubergine, then cut each in two equal sized halves width-ways. Now cut each piece into six to eight wedges, depending on the aubergine's initial size. Key is to obtain (almost) equally sized wedges.
2) Generously brush the wedges with olive oil, place on the tray (skin side down) and season with sea salt and black pepper. Bake in the oven (middle level) for 20 to 25 minutes or until the tips have turned brown and the wedges feel soft to the touch.
3) Meanwhile prepare the marinade: In a large bowl mix together the olive oil, lemon juice, chopped red chili, chopped coriander, chopped garlic, sea salt and black pepper. Set aside.
4) As soon as the aubergines are done, dump them into the bowl of marinade while still hot and carefully stir (the wedges should not be mashed!) until everything is well covered. Serve after an hour at room temperature, or keep in the fridge (in a container) for some days. Enjoy with bread.