Perfect these two simple rules and your potatoes will be wonderfully flavourful every time. Second, ensure there is enough liquid in the tin, so the snug potato wedges braise nicely – they need to be almost submerged. First, ensure you purchase the correct type of potato – you want the waxy texture of a desiree or pontiac – that softens nicely but still holds its shape. Incredibly simple but tasty, these potatoes are the must-have side dish at every barbecue.
To serve, divide the tahini sauce and salad among serving plates and place the fish on top.Drizzle the dressing over the salad and toss to combine. Whisk together the olive oil, sumac, lemon juice and a pinch of salt and pepper to make a dressing. Meanwhile, to make the watercress-pomegranate salad, combine the watercress, parsley and pomegranate seeds in a bowl.Transfer the fish to a plate and rest in a warm place for a few minutes. Flip the fish over and cook for another 2 minutes.
#Mediterranean diet fish recipes skin#
Place the fish, skin-side down, in the pan and use a spatula to press down on it for 20 seconds (this creates strong contact between the skin and the hot pan and prevents the fish from curling up). Heat the remaining oil in a large frying pan over medium-high heat.Drizzle 2 tablespoons of the olive oil over both sides of the fish and season with the salt and pepper. Thoroughly pat the skin on the fish to remove any moisture (dry skin equals crispy fish).Slowly drizzle in a little cold water while whisking to create a thick, smooth puree. Whisk the tahini sauce ingredients in a bowl.Remove the bread from the pan and cover with a tea towel to keep warm while you cook the rest. Cook for 2-3 minutes on each side or until golden and puffy. Remove the top layer of baking paper from the dough, then flip the round into the hot pan and peel away the remaining baking paper.
Heat a cast-iron frypan over high heat and drizzle in a little olive oil.Place the dough between two sheets of baking paper and roll out to form a thin 20 cm round. Working with one ball at a time, drizzle over a little olive oil and massage to coat. Divide the dough into four even portions and roll into balls.(If you are making the dough ahead of time, it will keep in the fridge for up to 3 days.) Transfer the dough to a large, greased bowl, cover with plastic wrap and rest in a warm spot for 1 hour or until the dough has doubled in size.Pour in the yeast mixture and olive oil and mix for about 1 minute to form a ball. Place the flour in the bowl of an electric mixer fitted with the dough hook attachment and crush in the salt flakes with your fingers.Leave to stand for 10-15 minutes or until the mixture foams. Place the caster sugar, yeast and 180ml (¾ cup) of lukewarm water in a jug and whisk to combine.Serve with toum, pita bread and lemon wedges. Rest the chicken for 4 minutes before thickly slicing. Turn and cook for another 2 minutes or until cooked through. Add the chicken and cook for 4-5 minutes until nicely charred. Heat a chargrill pan or barbecue grill plate until very hot. Remove the chicken from the fridge 30 minutes before cooking and bring to room temperature.Cover the bowl and refrigerate overnight (if you are rushed for time, you can marinate the chicken for 1 hour longer marination equals more flavour). Add the chicken and massage the marinade into the flesh. Combine the garlicky marinade ingredients in a large non-reactive bowl.Lightly score the thick part of the chicken thighs with a couple of incisions to help the meat cook evenly.½ tsp cayenne pepper (add more for extra spice).
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