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Artichokes Again

This morning I made kefir yoghurt, now that we have kefir making on the go we are looking for things to do with it. I made two types, plain old yoghurt with milk and a batch with 50/50 coconut cream and milk. Both have turned out well they could have been thicker and my zealot adviser David Asher did tell me that the longer I stirred it the thicker it would be, but 35 minutes of stirring pots stretched my level of patience, thank fuck for cell phones I say. I have added vanilla to coconut one and it is similar to the coconut yoghurt you can buy in the supermarket but has a slightly more zesty almost fizzy taste, I might add honey to some and see what happens to it then.

Tonight I made this recipe from Yotam Ottolenghi and Sami Tamami’s Jerusalem, a magnificent publication and defo a desert island cookbook, go get it. I reduced the quantities, substituted onion for the shallot and added a bit of pumpkin I had kicking around but here is their recipe. Oh and I was a bit too lazy to peel the artichokes, mine were freshly dug, my excuse and I will stick with it. I served it with rice which boiled over on my clean stove while typing this GRRRR!  They recommend serving with Majadra which is sweetly spiced rice and lentils with fried onion, I will be making that soon!

Roasted Chicken with Jerusalem Artichoke & Lemon
450 g Jerusalem artichoke, peeled and cut lengthways
3 T lemon juice
8 chicken thighs
12 banana shallots
12 garlic cloves peeled & sliced
1 lemon cut into thin slices
1 t saffron threads
50 mil olive oil
150 ml cold water
1 ½ T pink peppercorn, slightly crushed
10g fresh thyme
40g fresh tarragon
2 t salt
½ t black pepper
Cover the artichokes with water add half the lemon juice and boil for 10-20 minutes until tender but not soft, drain and cool. Mix together all the ingredients except ½ the lemon juice and tarragon, add the artichoke and hold for at least two hours. Bake in a hot oven for 30 minutes then cover with tin foil and bake a further 15 minutes. Finish with  the remaining lemon juice and tarragon, adjust seasoning and serve.

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