From the Oven to the Table: Simple dishes that look after themselves
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We had it as a side for some lamb sausages but I think what it really needs is to be eaten with a beautiful loaf of bread to mop up the yogurt, juices and oil. I listened to Sinatra with Count Basie as I chopped and fried so it did not feel like any kind of chore. Not my brightest idea to use baby new potatoes, because it took ages to slice them, but this was really delicious and tasted much lighter and fresher than I was expecting. The chicken was juicy with crispy skin, and the vegetables cooked down in the red hot chilli oil from the spicy ‘nduja. In that case, it will not come difficult to substitute for example hot Italian sausages or cheddar cheese with ingredients of a similar taste and consistency.
My husband likes potatoes so I halved the meat (and used less cheese) but kept the other measurements the same for two and it was very satisfying! I used a pear instead of apple and reduced the maple syrup to decrease the sweetness as we do not care for sweet main dishes.I really liked this recipe and did not find it bland at all, but serving it with something pickled is key. And I followed her lead and kept the quantity of tomatoes while halving the rest of the ingredients for 2 people. Definitely will make again, and will add more nduja because it’s the main seasoning and it’s a great flavor. It was also a recipe that my daughter enjoyed -- maybe if I'd made and served a dish with mint, chili, capers, and garlic she'd have been a bit more resistant to trying it but as it was she "sampled" the ingredients as she added them to the dressing and was pleased to have "made" dinner that night. Although I have come to the conclusion that cherry tomatoes on the vine are a bit of a waste of time.
Diana Henry's favorite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. I've been wanting to try this since I got the book, but recent events have made it difficult to get ingredients. I also cooked/boiled the potatoes first (and dropped the chopped carrots in with them for the last minute or so). I suspect that perhaps it is meant to be added to the garlic oil paste that you rub under the skin, but maybe it was a mistake. There were recipes that even my 5-year-old daughter helped with, which really helps her to feel some agency about what we're eating.Instead of actively cooking, standing at the stove I used that time my dinner was roasting or baking to tidy-up the kitchen and have a quick sit down in my favourite chair by the window. I only had 2 spring onions so I threw in a zucchini for the last 10 minutes which worked really well.
You could make changes based on what you have available, it's fantastic with cannellini beans, but chick peas and even tinned lentils would work. Instead of uncovering in the last 45 mins, I kept covered until the end of the oven time then removed the lamb and veg; I then put the pot on the hob and reduced the sauce that way.I made this in my Dutch oven (covered until the last hour after checking out what other recipes asked). These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
They remind me of the inside of a Dutch painting from the Golden Age, like a peasant or servant might at any moment be drawn into the picture.
Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. I would like to take this opportunity to thank Manda Books for providing me with a free advanced copy of this book. I sliced my fennel rather than cutting into wedges as I had rather thin bulbs that didn't make impressive wedges. A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception. If you're looking for vegan or gluten-free recipes, it's just a matter of hunting them out in the book (there is no index or special symbols).