Tag: Fricot Editions

Breads of Europe | Dinkel, Einkorn, Roggenbrot mit Walnüssen und Gerstel Sauerteig (spelt, einkorn, rye bread with walnuts and barley leaven)


Gerstel Sauerteig (barley sourdough)

  • 300 g + 150 g rye flour
  • 100 ml water, lukewarm
  • 50 g barley flour
  • 50 ml water, lukewarm

This leaven has three stages.

First, mix 50 grams of barley with 50 millilitres of lukewarm water, leave to ferment covered with a damp cloth for 24 hours.

Second, mix 150 grams of rye flour with 100 millilitres of lukewarm water, add to the first mixture and leave to ferment for 12 hours.

Third, hold back 100 grams of this mixture, and add 300 grams of rye flour to make a dry crumbly starter. It will keep for weeks, and is reconstituted with an equal amount of water, then with rye and water to start the process all over again.

Final Dough

  • 450 g white spelt flour
  • 400 ml water
  • 250 g sourdough
  • 150 g rye flour
  • 150 g einkorn wheat flour
  • 120 g walnuts, halved
  • 25 g yeast
  • 15 g salt

Boil 150 milliltres of water. Sieve rye flour into a large bowl, pour in boiling water and leave for an hour to thicken into a paste.

In a small bowl dissolve yeast in 250 millilitres of water.

Add the einkorn and spelt flours, sourdough and salt to the large bowl with the rye paste. Form into a dough, knead for 10 minutes. Leave to rise for an hour, degas, leave for a further hour.

Cut into two equal pieces, add the walnuts, shape into rounds and place on greaseproof paper on a baking tray. Leave to rise covered for an hour.

Desired dough temperature 26°C.

Preheat oven to 240°C.

Place a tray half filled with boiling water in the bottom of the oven.

Turn heat down to 180°C and bake for 45 minutes.

Legendary Dishes | Plăcintă cu Cartofi / Плацинды с картошкой / Platsindy s Kartoshkoy (potato pies)


Potato pies for baking

We made two versions, one with a basic dough for frying and one with a kefir dough for baking.

Basic Dough

  • 500 g white wheat flour
  • 300 g water
  • 30 ml sunflower oil
  • 5 g salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Kefir Dough

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover, rest for 2 hours.


  • 1 kg potatoes, cooked, mashed
  • 600 g spring onions, chopped small
  • 1 tbsp lemon juice
  • 60 ml vegetable oil (for frying)
  • 15 ml vegetable oil
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp sugar

Over a gentle heat covered fry the spring onions until they are soft. Leave to cool.

Season the mashed potatoes, add a tablespoon of lemon juice and a little sugar. Fold in the spring onions.

Divide the dough into 25 gram pieces, shape into balls and, using a flour-dusted surface, roll out with the edges thinner than the centre. Place 50 grams of filling in the middle, flatten the filling, then take each edge of the dough and bring into the middle, pinch all the edges to seal.


Gently push a fork into the top of the dough to create an air hole. Grease two baking trays, place the pies on the trays. Bake for 10 minutes in a 240ºC oven, turn and reduce heat to 220ºC, and bake for 5 minutes until the pies have a golden-brown crust.


Fry in medium-hot oil on all sides, around 3 minutes each, until golden-brown.

Legendary Dishes | Chaudrée Saintongeaise (chowder of Saintonge)


This chowder is different because the fish is cooked in a langoustine bisque. Some versions use a fish stock but the bisque gives it a distinct flavour. We combined hake and mackerel, and added the stock from the mackerel heads and bones to get a concentrated flavour.

  • 1.5 kg assorted fish (from cuttlefish, gurnard, hake, mackerel, red mullet, skate), cut into equal-sized pieces, marinated in fish sauce for several hours)
  • 1.5 litres langoustine bisque
  • 1.5 kg potatoes, cut into 1 cm dice
  • 150 g onions, chopped small
  • 100 ml cognac
  • 45 ml fish sauce
  • 30 ml olive oil
  • 2 garlic cloves, crushed

Cook the potatoes. Sauté the garlic and onions in the oil over a medium heat for ten minutes. Bring the bisque to the boil. Deglaze garlic and onions with cognac, pour into the bisque pot. Add the fish and cook at a high heat for 5 minutes. Add the potatoes, cook for a few minutes, then serve.

BRÖTCHEN | Belokranjska Pogaca SLOVENIA Bela Krajina bread cake buns

The region of Bela Krajina in Slovenia was slightly off our route but we cannot leave out these delicious aromatic bread buns.

  • 500 g white wheat flour, t450 / t500
  • 300 ml milk, warmed to 38ºC
  • 2 (55 g) small eggs
  • 25 g yeast
  • 2 tsp coarse sea salt
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp sugar

Dissolve 5 grams of yeast in 100 ml lukewarm milk, add 1 teaspoon of sugar and 2 tablespoons of flour, whisk into a smooth mixture, cover with a damp cloth, leave for 8 hours.

Dissolve remaining yeast in remaining milk. Sieve remaining flour into a large bowl, add egg, yeast mixtures and a large pinch of salt.

This is a sticky dough. Knead for ten minutes to produce a smooth dough. Leave to rise for 45 minutes, degas, rest for 30 minutes.

Grease a baking tray.

Roll out the dough into the shape of the tray, place in the tray, and allow the dough to spring back from the edges. Leave to rise for 90 minutes.

Preheat oven to 240ºC.

Whisk egg, brush the top of the dough with the egg wash, sprinkle with cumin seeds and sea salt.

Cut the dough into 4 centimetre squares.

Bake at 220°C for 20 minutes, until the surface is golden brown and crispy.

Dough temperature 24ºC.

Legendary Dishes | Plăcintă / Platsindy / Плацинды (pies)


Traditionally made with a dough from flour, oil, water and salt, these pies are shared by the diverse peoples of the Balkans and the lands to the north and east – Moldova, Romania and Ukraine.

They also share another common tradition – the desire to use every type of filling that is indigenous. This includes apple, cabbage, cheese, cherry, poppy, potato, pumpkin, soured cabbage, walnut.

These days the dough is a trip through the myriad dough preparations now prominent in the Balkans and eastern Europe, preparations that are bread doughs, bread-cake doughs, cake doughs, pastry doughs, plain doughs and soda doughs.

The shape of the pie is also distinctive, round, rolled or square, folded or what is known as skirts-up because the thin corners of the dough are stretched and brought together over the filling and sealed like an envelope.

Here we present the various doughs, for the fillings go to the separate recipes.

Dough Basic (Plain)

  • 500 g white wheat flour
  • 275 g water
  • 30 ml sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Work the oil and water into the flour to form a loose dough. Cover, rest for 2 hours.

Dough Butter

  • 500 g white wheat flour
  • 130 ml water
  • 120 g butter, melted
  • 1 egg
  • 2 tsp sunflower oil
  • 1 tsp salt

Sift flour into a large bowl, add salt. Make a hole in the flour, add butter, egg, oil and water. Bring together, knead into an elastic dough. Place dough back in the bowl, cover with a damp cloth, rest for 30 minutes.

Dough Kefir

  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover, rest for 2 hours.

Dough Vinegar

  • 500 g white wheat flour
  • 275 ml water
  • 15 ml vinegar
  • 15 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt. Work the oil, vinegar and water into the flour to form a loose dough. Cover, rest for 1 hour.

Dough Yeast

  • 500 g white wheat flour
  • 275 ml water, warmed
  • 30 ml vegetable oil
  • 30 g yeast
  • 1 tsp sugar
  • 1 tsp salt

Put the sugar into a bowl, add the warm water, stir to dissolve the sugar, add yeast, leave to foam. Sift flour into a large bowl, add salt. Add the yeast mixture to the flour. Knead into a loose dough, add the oil in stages. Leave to rise for an hour, degas, leave for a further hour.









Soured Cabbage


Pies of

Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)

Legendary Dishes | Plăcintă cu Varza / Platsindy s Kapustoy / Плацинды с капустой (cabbage pies)


The story of these distinctive pies is told here.


  • 500 g white wheat flour
  • 220 ml kefir
  • 1 egg
  • 30 ml sunflower oil
  • 10 g salt

Sift flour into a large bowl, add salt and mix. Add egg, kefir and oil, knead for 5 minutes into a smooth dough. Cover and leave to rest for 2 hours.


  • 600 g green cabbage, stalks removed, sliced thin, blanched
  • 600 g onions, sliced thin, browned in oil
  • 2 tbsp mixed herbs, chopped small
  • 1 tbsp vegetable oil
  • 1 tbsp black pepper
  • 2 tsp salt
  • Oil for frying

Combine the blanched cabbage and browned onions in a bowl with the mixed herbs, oil and seasonings. Mix throughly to distribute onions among the cabbage.

Divide the dough into 4 equal pieces. Form each piece into a box shape with equal sides. Place each piece on a floured surface, roll out thin into a 36 centimetre x 36 centimetre square, cut into four equal squares.

Place filling across the surface of each square, bring the corners of the dough together into the middle to form an envelope shape.

Fry in shallow oil on medium heat, 5 minutes each side and 30 seconds on each of the edges, until a crust forms.

Alternatively gently push a fork into the top of the dough to create an air hole and bake for 10 minutes in a 240ºC oven, turn and reduce heat to 220ºC, and bake for 5 minutes until the pies have a golden-brown crust.

Pies of


Legendary Dishes | Attignole (baked pork meatballs in pork jelly)


These tasty meatballs are a tradition of Normandy, made by the butchers of the region. Some butchers bake the mixture like a cake and cut it into pieces. One of these days we are going to persuade a Normandy butcher to share their ‘secret’ recipe. In the meantime this is the Fricot interpretation.

  • 500 g pork jelly
  • 500 g pork, minced
  • 500 ml water, hot
  • 400 g fatty pork belly, cut into small pieces
  • 2 eggs
  • 120 g white bread soaked in 120 g milk
  • 100 g flour
  • 90 g onions, chopped small
  • 75 g shallots, chopped small
  • 2 tsp white pepper
  • 1 tsp salt
  • 8 sage leaves, sliced

Combine the pork belly and pork mince, work in the soaked bread. Follow with the onions and shallots, the work in the eggs, sage and seasonings.

Using wet hands divide the mixture into pieces that weigh between 25 grams and 30 grams, they do not have to be an even amount.

Roll the pieces in the flour to form balls.

Put the pork jelly into a baking tray. Place the meatballs in the jelly. Sprinkle remaining flour over the meatballs.

Bake the meatballs in the jelly at 200ºC for 20 minutes.

Remove tray from oven, pour hot water over the meatballs, bake for a further 20 minutes at 220ºC.

Remove tray from oven, turn meatballs onto pale side, bake for 15 minutes to brown the other side.

Leave to cool.

Serve the meatballs cold in their cooking juices with bread.

Legendary Dishes | Paella del Delta de I‘Ebre (rice with beans, chicken, prawns, squid)


Made with the medium grain rice of the Ebro Delta, this is the traditional version of this famous dish, made with a mixture of field, fish and fowl (and sometimes forest). Clams and mussels are additional ingredients. Rabbit also features in some versions.

  • 1.2 litres chicken stock
  • 500 ml fish stock
  • 500 g paella rice
  • 300 g red pepper, oven roasted, skins removed, chopped
  • 2 chicken legs and thighs
  • 200 g squid, chopped small
  • 180 g prawns
  • 150 g mussels, cooked
  • 120 ml olive oil
  • 100 g green beans
  • 100 g onions, chopped
  • 75 g tomato sauce
  • 6 garlic cloves, chopped
  • 2 tsp hot paprika
  • 2 tsp smoked paprika
  • Saffron, several large pinches
  • Salt, large pinch

In a hot frying pan with half the oil brown the chicken pieces or use pieces from a roast chicken. Remove and keep warm.

In a very large wide pan sauté the onions and garlic in remaining oil, add the tomato sauce, beans, peppers and paprika. Reduce heat, stir and cook for 10 minutes.

Add rice and coat in the mixture. Pour all of the fish stock and half the chicken stock into the pan, season and simmer for 10 minutes.

Stir in the saffron, add the chicken and half of the remaining chicken stock.

When the rice is still al dente add the mussels and prawns. Cook gently, until the prawns have turned pale red and the mussels are heated through.

Test rice, add a little more liquid if necessary. Cover and leave to rest for five minutes.

Indigenous Ingredients

Olive Oil
Red Pepper

Legendary Dishes | Risotto alla Zucca (rice with pumpkin)


Some versions of this recipe call for the rice to be dry-toasted.

  • 1.4 litres vegetable stock
  • 650 g pumpkin, cubed
  • 320 g Carnaroli rice
  • 100 g shallots, chopped
  • 75 g Parmigiano cheese, grated
  • 60 g Asiago cheese, grated
  • 30 g butter
  • 60 g white wine
  • 30 g olive oil
  • 5 g black pepper
  • 2 sage leaves, chopped
  • 2 thyme sprigs

Sauté shallots in butter and one tablespoon of oil for 10 minutes.

Add pumpkin, fry for a few minutes, then add one ladle of stock. Cover and cook over a medium heat until the pumpkin has broken down, about 30 minutes.

Put a tablespoon of oil a large frying pan, heat and toast the rice, about three minutes.

Pour in white wine, allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice. Repeat with three ladles.

Stir the pumpkin mixture into the rice. Add a ladle of stock and repeat with a sixth ladle.

Stir in the black pepper and cheese. Cover and leave to rest for 10 minutes.

Legendary Dishes | Risotto con Pomodori e Basilico (rice with tomatoes and basil)


The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.

  • 1.2 litres vegetable stock
  • 400 g San Marzano plum tomatoes, peeled, chopped
  • 320 g arborio rice
  • 150 g mozzarella, chopped
  • 60 ml olive oil
  • 60 ml white wine
  • 45 g Grana Padano cheese / Pecorino cheese
  • 45 g pine nuts
  • 4 garlic cloves, chopped
  • 15 g basil leaves plus a few for garnish
  • 5 g black pepper
  • 5 g salt

Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.

Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.

Add the rice, toast gently.

Add the wine, stir and allow to evaporate.

Add a ladle of stock, cook until it is absorbed by the rice.

Repeat this process with two ladles, then add the tomato, basil and garlic sauce.

Resume the stock-rice process until the rice is al dente.

Remove from heat, stir in both cheeses.

Cover, leave to rest for 10 minutes.

Serve with a garnish of cheese and basil leaves.

Indigenous Ingredients

Arborio Rice
Grana Padano Cheese
Olive Oil
Pecorino Cheese
Pine Nut
San Marzano Tomato
White Wine

Legendary Dishes | Risotto con Sedano e Porro (rice with celery and leek)


One of the most aromatic of the numerous risotto dishes made with vegetables. The combination of celery and leek is culinary genius because the leek melts in the rice while the celery adds a piquancy that is subtle. We used the green part of the leek as well as the white to give the dish a bit of colour.

  • 1.2 litres vegetable broth
  • 320 g arborio rice / carnaroli rice
  • 300 g celery, cubed small
  • 200 g leeks, white part, sliced thin
  • 45 g + 30 g parmigiano, grated
  • 60 ml white wine
  • 45 g butter
  • 2 tbsp olive oil
  • 10 g black pepper
  • Salt, several large pinches

Sauté celery and leeks in butter and oil for 15 minutes, add the rice, toast, deglaze with the wine.

Add the stock a ladleful at a time to absorb the rice, about 20 minutes.

Add salt and test for taste, add more salt if necessary.

Sprinkle three tablespoons of cheese on top of the rice followed by the black pepper, turn off heat, cover and leave to rest for 10 minutes.

Serve garnished with more cheese.

Traditional Dishes | Boller i Karry Sovs (meatballs in curry sauce)


There is no debate in Denmark about the basic recipe for curry sauce. It is flour and curry powder melted in butter and gently simmered into a thick or thin sauce with a liquid medium that will be milk for general preparations or the cooking liquid of the meatballs with this dish, a family favourite, made with commercial curry powder that is mild and mellow, with just a hint of spice.

For many years meatballs in curry sauce was a tame affair. The meatballs were made with a combination of pork and veal, loosened with egg and a large quanitity of milk offset by white wheat flour, and flavoured with onions or shallots and black pepper and salt. The ingredients for the sauce remained constant.

Gradually this began to change. Intrepid home cooks and innovative restaurant chefs began to experiment. The onions or shallots were puréed in a small amount of milk and the flour was omitted. This method produced harder meatballs that had a stronger meat taste. Suddenly the meatballs that were accompanied with curry sauce fell into two categories.

  1. Soft meatballs with a mellow meat taste served with a mild milky curry sauce.
  2. Hard meatballs with a strong meat taste served with a strong aromatic curry sauce.

Inevitably the two versions began to merge. Apple flavour in the shape of cooking apples and apple vinegar became essential ingredients. Milk was replaced with chicken, meat or vegetable stock. Garlic added an aromatic flavour. Cream was used to balance the flavours in the strong version. The sauce began to include onions and then shallots were preferred and gradually the quantity was increased. The curry power was made fresh or commercial preparations from the Indian sub-continent were preferred over the Danish packets.

This is our interpretation of the traditional dish, with a home made curry sauce.

Curry Powder

  • 10 g turmeric powder
  • 5 g allspice, ground
  • 5 g cumin seeds, ground
  • 5 g fenugreek seeds, ground
  • 5 g garlic powder
  • 5 g icing sugar
  • 5 g mango powder
  • 5 g paprika, ground
  • Cinnamon, ground, large pinch
  • Ginger, ground, large pinch

Grind the seeds in a blender, add the ground spices, blend for a few seconds, until there is an even colour.


  • 500 g pork mince or 250 g pork plus 250 g beef or veal
  • 75 g onion, puréed in 60 ml milk
  • 1 egg
  • 30 g white wheat flour
  • Salt, large pinch
  • White pepper, large pinch

Curry Sauce

  • 600 ml cooking water from meatballs
  • 75 g onion, finely chopped
  • 30 g butter
  • 30 g curry powder
  • 15 g white wheat flour
  • Salt, pinch
  • White pepper, large pinch

Combine the minced meat, puréed onion, egg, flour and seasonings. Refrigerate for 2 hours.

Form meatball mixture into walnut-sized balls. Place in hot water a few at a time and cook for 10 minutes until they are firm.

Sweat onion in butter for about 15 minutes. Add curry powder and flour. Add meatball cooking water, whisk into a smooth emulsion, reduce into a thick or thin sauce.

Season the sauce with salt and pepper and carefully add the meatballs. Leave to allow the meatballs to absorb some of the sauce.

Serve with rice and a green vegetable.

Legendary Dishes | Muffins au Fromage (cheese muffins)


Toasted cheese muffins made with Reblochon

French cheese muffins got a makeover when bakers and conectioners realised that Reblochon de Savoie – the creamy semi-soft raw milk cheese of the French Alps – produced an entirely different product to muffins made with semi-hard mountain cheese.

We based our version on the recipe on the Savoyard Reblochon website, because we also believe semi-soft cheese is perfect for these little breads (if made with yeast) or little cakes (if made with baking powder).

We used cermaic ramekins and tin cups with a 125 gram volume.

This is the yeast version. For the baking powder version go here.

We also used white spelt flour whereas soft white wheat flour is more suitable for the baking powder version.

  • 250 g Reblochon cheese / semi-soft raw-milk cheese
  • 250 g yoghurt
  • 4 eggs
  • 200 g white spelt flour
  • 120 ml water, warmed
  • 15 g yeast
  • Black pepper, large pinch
  • Salt, large pinch
  • Oil, for greasing

Preheat oven to at 180°C.

Dissolve the yeast in the warm water.

Beat the eggs in the yoghurt.

Stir the seasonings into the flour, add the egg-yoghurt mixture followed by the yeast mixture.

Beat into an homogeneous mass.

Leave to rise for 90 minutes.

Pour or spoon mixture into greased cups or ramekins, two-thirds full.

Divide the cheese into the same number of cups or ramekins, push each piece into the centre of the muffin mixture.

Bake for 25 minutes until golden-brown on the top.

Serve hot or leave to cool completely, lightly toast under the grill.

Legendary Dishes | Hakkebøf med Bløde Løg og Brun Sovs (burger with soft onions and brown sauce)


Traditionally made with soft onions and served with a brown sauce on boiled or roasted potatoes and cold or warm salad, a 1:1 ratio of beef to veal is preferred to increase the meat to fat ratio. Modern versions include the burgers served in bread buns, with green beans or baked in the oven with an aromatic tomato sauce. The burgers can be fried, grilled and baked.


  • 400 g onions / shallots, sliced
  • 15 g butter
  • 15 ml oil
  • Water (optional)

Preheat oven to 180ºC. Fry onions or shallots over a medium heat they take on colour. Remove from saucepan into a dish and drain butter-oil back into the pan. Set aside while the burgers are fried. Place onions or shallots back in pan, gently carmelise over a low heat. Drain butter-oil into the roast potato dish. If softened onions are preferred add two or three tablespoons of water and heat through.


  • 250 g beef, minced
  • 250 g veal, minced
  • 5 g butter + 1 tsp oil
  • 10 g black pepper, ground
  • 5 salt

Thoroughly work the seasoning into the meat, divide into four equal balls, flatten and criss-cross with a sharp knife. Fry until cooked or brown in frying pan, and bake in a 175ºC oven.


  • 1 kg potatoes, peeled, quartered
  • 30 ml vegetable oil (optional)

Boil or roast. If roast, place a layer of oil in a baking dish, heat, then coat potatoes in the oil. Bake at 220ºC for 15 minutes. Reduce heat to 180ºC for 20 minutes while the burgers are baked.

Brown Sauce

  • 400 ml beef stock
  • 15 g white wheat flour
  • 5 g green pepper, ground
  • 1 tsp kulør (brown caramel colouring) / thick soy sauce
  • 1 tsp salt

Whisk the flour with the cold stock. Bring to a low boil, reduce heat and simmer over a low heat for ten minutes. Add a splash of brown colouring or soy sauce.

Serve the burgers with the roast potatoes, carmelised or softened onions and brown sauce.

Legendary Dishes | Frikadeller (pork meatballs)

  • 500 g pork, minced
  • 100+ ml milk
  • 1 onion, chopped
  • 1 egg
  • 30 ml vegetable oil
  • 1 heaped tbsp of flour
  • Butter, small piece
  • Salt, large pinch
  • Black Pepper, ground, pinch

Combine mince, onions, egg, flour and seasoning. Mix thoroughly and add the milk, little at a time. When the mixture makes a thack thack sound when you beat it, then it is the right consistency. It should be moist. Put in fridge for at least an hour.

Heat the oil in a pan and add butter. When the oil is warm, dip a big spoon (a tablespoon would suffice) in the mixture and form the frikadelles into an oval shape using the spoon and your hand. They should be more oval than round shaped.

After each frikadelle, dip the spoon in the hot oil so that the next frikadelle slips off the spoon into the pan.

Flatten the frikadelles slightly.

Fry gently until cooked though, about five minutes on each side. They should be still moist and spongy when served.

Danes serve frikadelles with potato salad and eat them cold on rye bread the next day.

Variations are more or less flour and oatmeal or breadcrumbs.

Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)


This is a variable feast across the Arab world, every home and restaurant with its own interpretation, always personal, acutely traditional.

Because it is one of the most popular dishes from the Levant to the Maghreb and from the Gulf to the Mediterranean, only the method is constant, the ingredients except the chicken are quixotic.

This is our interpretation.

We have used orange juice as the liquid medium but thick tomato juice (or tomatoes pulped) will achieve the same effect.

  • 1.5 kg chicken, jointed into legs and thighs, breast meat, wings and carcass cut in two
  • 6 oranges, juiced
  • 125 g raisins
  • 1 bulb garlic, cloves peeled and crushed
  • 30 ml olive oil
  • 12 whole red chillies
  • 1 tbsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp salt
  • 1 tsp saffron / turmeric

Arrange the breasts and leg-thighs on the bottom of a large casserole dish (or one of each in two tagines). Place the wings on top followed by the pieces of carcass.

Cover with orange juice flavoured with saffron or turmeric.

Push the garlic cloves, raisins and red chillies into the gaps between the pieces of chicken. Add some olive oil. Season with black pepper, cumin seeds and salt. Marinate for several hours.

For the casserole dish bake uncovered in a hot oven (220ºC) for 60 minutes. Remove from oven, leave only the breast meat, leg-thigh meat and wing meat in the dish, baste with the orange-oil liquid. Reduce heat to 180ºC, place back in the oven, cook for 15 minutes.

For the tagine pot cook over a medium heat until the chicken is cooked.

Serve with long grain rice, garnish with cilantro and parsley, drizzle with three or four spoonfuls of the orange-oil liquid.

Indigenous Ingredients


Legendary Dishes | Sandwich di Prosciutto e Formaggio Tostato (toasted ham and cheese sandwich)


Ideally this should be made with the unsalted Tuscan bread. Any white loaf is suitable but the shape of the slice must be rectangular. Uniform ciabatta would suffice but the quantity of cheese would have to increase. Anyway the amount of cheese is personal, but it should be a mountain cheese, like Ossolano.

  • 8 thick slices Tuscan bread
  • 300 g mountain cheese, cut into 16 thin slices
  • 16 slices prosciutto
  • 10 g black pepper

Grill the prosciutto until crispy, leave to cool.

Place a slice of cheese on each slice of bread, lightly toast under a grill to melt the cheese.

Place a slice of prosciutto on four of the cheese-melted breads and another slice of cheese on top, grill to melt the second layer of cheese.

Place a slice of prosciutto on each of the remaining bread slices, place on top of the cheese and prosciutto layered breads.

Finally place another slice of cheese on each of the four sandwiches. Grill to melt the cheese.

Garnish the cheese-topped side each sandwich with black pepper.

Indigenous Ingredients

Tuscan Bread
Mountain Cheese

Legendary Dishes | Wild Salmon Bake


Men with Carrick-a-Rede salmon at Ballycastle in 1962

Irish wild salmon have benefitted hugely from Ireland’s cleaner rivers and now that they are protected there are less of these majestic fish on the open market.

This is a traditional method for cooking fresh salmon.

The oil from the nuts permeates the fish during baking, producing a sweet aromatic flavour.

  • 1 (3 kg) salmon, whole, gutted, head and tail left on
  • 150 g onions, chopped
  • 75 g hazelnuts, chopped
  • 75 g parsley, chopped
  • 30 ml (approximately) water
  • 60 g butter
  • 10 g black pepper, freshly ground
  • 10 g salt
  • Foil

Preheat oven to 230°C.

Blend the nuts, onions, parsley and water to make a purée, adding the water gradually. It should be a thick purée.

Rub the salmon all over with the butter, season liberally.

Stuff the purée into the gullet.

Wrap the salmon loosely in foil, making sure the ends are sealed, place in a large baking tray, cover with more foil.

Bake at 200°C for 65 minutes.

Remove top layer of foil, and slowly move the salmon out of the second layer onto the tray without breaking it.

Baste with juices and bake for 15 minutes.

Serve with mashed buttered potatoes, garnished with parsley.

Indigenous Ingredients


Legendary Dishes | Mackerel and Potatoes


Pan-fried fresh mackerel and whole, boiled potatoes – the old favourite, when you can get it.

Mackerel are capricious. Fishers have always known this. From Dinish to Cape Clear and around to Garinish, mackerel have defined the lives of coastal communities for countless centuries.

Stephen Crane, an American writer who visited Cape Clear in the last years of the 1800s, described the life.

The mackerel, beautiful as fire-etched salvers, were passed to a long table. Each woman could clean a fish with two motions of the knife. Then the washers, men who stood over the troughs filled with running water from the brook, soused the fish …

… the fish were carried to a group of girls with knives, who made the cuts that enabled each fish to flatten out in the manner known of the breakfast table. “After the girls came the men and boys, who rubbed each fish thoroughly with great handfuls of coarse salt, whiter than snow, which shone in the daylight, diamond-like.

Last came the packers, drilled in the art of getting neither too few nor too many mackerel into a barrel, sprinkling constantly prodigal layers of brilliant salt.

In the early 1930s the mackerel disappeared completely. When they returned, the knowledge that had been passed down led the fishers to the fish.

‘The old fishermen always knew the best geographical points to go to to get the mackerel,’ says Mitey McNally, a Garinish fisher, recalling the days when they were plenty. ‘If they weren’t there you’d see the fowls in the water and you’d chase over towards them.’

The fishers used fixed nets anchored to stalls on the seabed at specific points up to 30 feet deep. When the mackerel moved they ran straight into these nets, the force of the fish lifting the nets out of the water.

‘It was a great sight in the morning at dawn when the fish would start to move,’ says Mitey. ‘We caught the fish with netting with a three inch mesh, which ensured all the small mackerel went though it so we caught only the prime fish, the big fine fat mackerel.’

An increasing demand for mackerel was soon met by people who wanted to make big money. Unlike the Garinish fishers whose livelihoods depended on the mackerel, entrepreneurs launched large factory ships and sent them in search of the mackerel in the open sea.

‘Two of these super trawlers would catch in one night what would keep a community as large as this whole parish going for the year,’ says Mitey.

The market for mackerel collapsed in the early 1980s.

These days the mackerel come and go and then when they arrive a few intrepid souls around the coast smoke them for local consumption. The days of salting mackerel are long gone. Canned mackerel was never an Irish thing, despite an attempt to get the people to buy it.

During the summer of 2015 Irish Fish Canners of Dungloe in western Donegal launched their smoked mackerel Irish Atlantic range and one of these days we will tell you their story.

In the meantime, if you can find some fresh mackerel and some good floury potatoes, this is the dish!

  • 2 kg potatoes, whole
  • 1.2 kg (8) mackerel, whole, gutted, filleted
  • 80 g butter, for potatoes
  • 80 g butter, for mackerel
  • Seasonings
  • Water, for potatoes

Boil potatoes in their skins. Coat the mackerel with butter and grill (on foil), about five minutes each side or pan-fry in butter with a splash of vegetable oil. Serve on warm plates, with a knob of butter on each potato.

Alternatively get hold of some of the Irish Atlantic peppered smoked mackerel in oil, and serve several cans with mashed  potatoes.


Smoked Mackerel

Legendary Dishes | Langouste Grillée (grilled crawfish)


Antony Batt O’Sullivan of Allihies once made a living catching crawfish off the south-west coast of Ireland, but while the lobster has survived the crawfish is harder to find, and most crawfish sold in Europe is imported from India.

They are needed because grilled crawfish is still very popular, especially in France.

Crawfish with a total weight of 17 kilograms fetched fifty three pounds in the old Irish money in 1974

  • 600 g crawfish
  • 30 ml olive oil
  • 10 g black pepper
  • 5 g salt

With a sharp knife cut the crawfish along their length, remove digestive tract and brown material.

Season lavishly, drizzle with olive oil, leave to marinade for 30 minutes.

Cook under a very hot grill for five minutes.

Serve with the cooking juices.

Indigenous Ingredients