Today has been rainy in all Austria. I am in Salzburg right now, known for its endless summer rain we call "Schnürlregen", which can only be translated as rain-like beads on a string, quite a good picture. I look outside and the only difference between now and Christmas is that the hope we have deep inside is not, that there will be snow in time for Christmas but honestly we all hope for much warmer days! So I tried to kind of magically put the Mediterranean lifestyle on our dinner table.
I spent all day yesterday on the best post ever. Something that still needs a little more work to be done. A big surprise and quite a huge task to be honest! I cannot wait to publish it as you can see it is .... TORTURE!
Well, we will have to wait … ∂ƒª†ºª®Ωº‚€®¢€Ω©ƒ∂√ç ... You and I!
In the meantime we are lucky to be able to see what Sophie has in store for us, I just had a quick peak and again she did a wonderful job, her fotos are outstanding!
My husbands favorite dish at Nenis restaurant is the Jerusalem plate: Chicken humus, herbs and peppers. Tonight I made a replica of that dish without any recipe and he loved it really, so I tried to write it down for you to be able to make it one night for your own family or friends.
What I like about it is that you can make quite a large quantity without compromising on the quality! That in mind you might make it even for a larger crowd along with other vegetables and salads. The turkey can marinate ahead of time and the rest can be done in just a few minutes. Don't be scared of the Oriental spices, it just takes a leap of faith in the recipe and it really tastes like comfort food. Promise!
Preparation Time: 4 hrs to marinate + 20 min cooking time
Recipe for 6
1/2 organic turkey breast
1/2 tsp cardamom
1/4 tsp piment
1/2 tsp cumin ( Kreuzkümmel)
1/2 tsp coriander seeds, crushed
salt, crushed black pepper
ghee or clarified butter
400 gr hummus
2 bunches of spring onions, the green cut in small rings, the white in half rings
3 long red bell peppers, deseeded and in stripes
20 sugar peas cut in 4 junks
1 bunch of each cilantro and parsley, chopped
1 tsp harissa spice
3 tbsp tahini
6 tbsp full fat Greek yogurt
2 tbsp lemon juice
1/4 tsp salt
The turkey breast should be dried with a paper towel and cut in small stripes one finger thick and 4 cm long. Mix all the spices in a separate bowl with one tbsp of olive oil and marinate the turkey meat for at least 4 hours. Mix the meat and the spices well so the turkey marinates evenly and you get the most of the flavors.
To make the sauce put the tahini, yogurt, lemon juice and salt in a bowl and stir until fully combined. Keep in the fridge until later.
Take out your largest pan and heat the butter before you add the marinated turkey at room temperature (never cook meat directly from the fridge, it only becomes hard and chewy). Stir well until the turkey is half way done, and you can still see some raw parts, apr. 5-6 minutes on medium high. Add the white onions and the red bell peppers and stir until all is cooked another 5-6 minutes. Keep the green parts of the onions in a separate bowl on the table for everyone to add as desired.
Taste and finalize with your preferred amount of salt.
To serve spread a heaped tablespoon of humus in a circle on each plate and place the meat in the middle. First drizzle some olive il over urge humus then sprinkle with lots of fresh herbs and spoon some tahini sauce over it. Finally add some Harissa.
Best side is a fresh pita bread !