Blue Hill Food House

03/20/2022

07/29/2021

Ingredients
2 x 200 g free-range chicken legs
1 quail
1 partridge
1 pheasant
1 big handful of curry leaves
8 finger aubergines
8 small round aubergines
1 large aubergine , (400g)
1 x 400 g tin of light coconut milk
PASTE
1 onion
4 cloves of garlic
4 cm piece of ginger
2 fresh red chillies
1 bunch of fresh coriander , (30g)
4 teaspoons crunchy peanut butter
4 teaspoons tamarind paste
2 heaped teaspoons soft brown sugar
2 teaspoons each fenugreek seeds, garam masala
1 teaspoon each cumin seeds, fennel seeds, ground turmeric

Method
Preheat the oven to 190ºC/375ºF/gas 5.
For the paste, peel the onion, garlic and ginger, deseed the chillies, then slice it all with the coriander stalks (reserving the leaves). Place it all in a large ovenproof pan on a medium heat and char for 1 to 2 minutes to soften slightly.
Tip into a large pestle and mortar, add the remaining paste ingredients and bash to a thick paste (or whiz in a food processor).
Return the pan to a medium heat. Halve the chicken legs through the bone, then place skin side down in the pan with the quail. Cut off and add the partridge and pheasant legs. Remove and discard the partridge and pheasant backbones, then halve the birds and add to the pan.
Dry-fry for 3 to 4 minutes, or until everything is golden all over, then add the curry leaves and 1 heaped tablespoon of the paste. Leave to tick away on a low heat while you prep the aubergines, stirring regularly.
Leaving the finger and round aubergines intact at the stalk, cut into quarters lengthways. Cut the large aubergine into thick rounds and slice down into the outer edge of each round to make a pocket. Use the remaining paste to stuff all the aubergines and coat their outsides.
Layer into the pan on top of the game – it’ll be snug! Transfer to the oven to cook for 40 minutes, or until the aubergines are tender and the meat is cooked through.
Put the pan back on a medium heat on the hob, then pour in the coconut milk and a splash of water. Let it gently bubble away for 2 minutes, then season to perfection with sea salt and black pepper and sprinkle over the coriander leaves. Delicious served with pickles, salad,

07/20/2021

Ingredients

1 1/2 pounds mini potatoes (I used Yukon Gold)
3 tablespoons olive oil
1 whole lemon zested and juiced
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups vegetable broth or chicken broth
Instructions

Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.
Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

07/20/2021

Ingredients
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6
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Original recipe yields 6 servings
Ingredient Checklist
3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

Step 3
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

Step 4
Roast potatoes in preheated oven until tender and golden brown, about 1 hour

07/06/2021

INGREDIENTS
½ cup chicken broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving
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Ingredient Substitution Guide
PREPARATION
Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.