Sheila Magazine

sheila I food CHICKEN SALMOREJO, WITH BLACK BEANS & DRIED FRUIT FOR THE MARINADE 125ml extra virgin olive oil 2 chillis, deseeded 1 tsp thyme 1 tsp rosemary 8 garlic cloves 2 tbsp smoked paprika 400ml white wine 70ml vinegar red, white wine or sherry is ideal salt and pepper to taste Blend all ingredients. FOR THE CHICKEN 1 whole free range or organic chicken, jointed and cut into 8ths 2 bay leaves 1 cup tomato sugo 2 red capsicums, roasted, seeded and peeled 2 tbsp parsley, chopped 2 tbsp basil, chopped half cup mixed dried fruit (try apricots, apples, currants) soaked in water or tea. Marinate chicken for 2-6 hours and then remove from marinade, setting marinade aside.Seal the chicken in a hot pan then put in a roasting tray. Cover with the marinade. Add the bay leaves and the tomato sugo. Bake at 180C for 35 to 45 minutes. Remove chicken from the pan. Reduce the sauce over low heat to a glazing consistency and add the chopped red capsicums and herbs. Add the rehydrated fruit. As an option, serve with braised beans. INK BRAISED CUTTLEFISH WITH FENNEL & WILD OLIVES 500g cuttlefish or squid, cleaned and scored 1 red onion half finely diced and half finely sliced 50ml extra virgin olive oil 220ml red wine 3 tomatoes, 2 chopped and 1 seeded and cut into fingers 100g wild olives 3 tbsp parsley washed leaves and stalks separated 1 tbsp squid ink 1 chilli seeded and diced 2 cloves garlic 1 tbsp tomato paste salt and pepper half a medium sized fennel finely shaved Mix cuttlefish and ink and let stand. sweat onions in oil then add garlic, chilli and finely diced parsley stalk, then add tomato paste. add cuttlefish tomato and wine and simmer until tender for about 30 to 45 minutes then remove cuttlefish. reduce sauce until it covers the back of a spoon, then return cuttlefish to sauce. serve with fresh shaved fennel olives sliced red onion and parsley leaves SHEILA JULY 2012 95

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