THE BEST OF BEAN RECIPES
Baharat simply means "spices in Arabic - and is a versatile Middle Eastern spice blend. This is one of those meals you can leave to simmer in the oven while you go about other things in your day - WIN! The black chickpeas absorb the warmth of baharat as they cook, with olives adding a briney saltiness and orange slices melting into the sauce - sort of like confit-ing! Serve with yoghurt swirled through alongside rice or flatbreads.
Poached Fish in Tomato and Vermouth Sauce
There’s more than one way to poach a fish. This recipe uses the common French cooking technique of shallow poaching (cuisson à court mouillement), whereby the fish is poached in a shallow liquid that is then used as a base to craft a flavorful sauce. The sauce uses a reduction of onion, tomato, cream, fish stock, white wine and some white vermouth for a touch of class. I use cod, but haddock, halibut or any flaky fish will work, too.