AROMATIC SPICED MEATBALLS

Meatballs infused with a cocktail of Eastern spices. These were so aromatic, delighting all the senses - just as everything Ottolenghi does.
Transforming beef and lamb mince into a flavour sensation far removed from most other burgers and meatballs. You can always turn them into burgers if you prefer! If you are looking for something different and have an hour to spare, you won't be disappointed. The dish is not difficult to make at all and came from Ottolenghi's 'Jerusalem' recipe book. It would make a fantastic sharing platter with friends.
The main spice for the meatballs was Baharat, which you can make yourself (plenty of online recipes) or buy ready made. We made enough spice for a few meals and will probably use it next time to experiment with fish.
We served our meatballs with Orzo - small pieces of pasts which look like rice and a few chunks of toasted ciabatta to help mop up the wonderful lemony juices. We also added a few sliced asparagus spears at the end of cooking which added a nice crunchy texture to the dish.
Here's a link to the Ottolenghi recipe
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SOUTHERN FRIED CHICKEN

This SOUTHERN FRIED CHICKEN recipe was from Ottolenghi's website.
The interesting technique here was to brine the chicken beforehand. It all sounds very technical, but I can assure you it was easy enough. It's not time consuming either, as you can prepare the brine the night before and leave the chicken to 'marinate' for 24 hours.
One good reason to brine the chicken is so that it remains very moist on the inside. The spicy coating was intriguing and very more-ish. You could easily adapt this so why not experiment?
What's the verdict - for a first attempt too? Does brining chicken make a difference? Would we make this again?

SPICY AUBERGINE with bulgar wheat

This OTTOLENGHI recipe was absolutely lovely.
The aubergine was marinated with a classic CHERMOULA - a bold mix of spices - and topped with nutty and fragrant bulgar wheat. I can't find the words to express how incredibly tasty this was. The perfect vegetarian option - you'll find more delicious looking vegetarian recipes here.
If you're looking for weight loss, this dish works well. Did you know aubergines are extremely low in calories - just 25 calories per 100g - what a bonus. You could eat the whole aubergine!

The recipe was from the book Jerusalem although I made a couple of adjustments and the ingredients serves two.

Sea bream - Ottolenghi inspired north African dish

Sea bream with harissa - here's how this Ottolenghi north African recipe turned out on Saturday night. The recipe came from his book Jerusalem. If ever there was an explosion of flavours in one dish - this has to be it.
The spicy hit from the freshly made harissa sparred with the sweetness of the currants and delicate fish. It certainly gave our tastebuds a full body workout.
We served ours with barley couscous. The fish fillets were quite big and the dish was incredibly filling. I would recommend no more than 100g of fish per person.
Forget dieting. Lose weight eating the food YOU love!
REMEMBER: This is not a diet. Everyone has a calorie allowance - (see our page on calories) and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!

Read about the UNIQUE METHOD of weight loss and find out how we have lost weight eating the food we love.

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