Page 118 - TA Magazine Winter 2022

MAIN C OURSE ENERG Y
HERB RO
HERB ROASTED BLACK COD ASTED BLACK COD
HERB ROASTED BLACK COD
(
(serves 2)serves 2)
(serves 2)
INGREDIENT SINGREDIENT SS
INGREDIENT
1 Tbsp rosemary, minced 1 Tbsp rosemary, minced Tbsp rosemary, minced
1
1 T
1 Tbsp thyme, minced1 Tbsp thyme, mincedbsp thyme, minced
1 T
1 Tbsp parsley, minced1 Tbsp parsley, mincedbsp parsley, minced
1 lb wild black c
1 lb wild black cod 1 lb wild black cod od
2 T
2 Tbsp extra virgin olive oil2 Tbsp extra virgin olive oilbsp extra virgin olive oil
Salt to taste Salt to taste o taste
Salt t
PREP
PREP AR ATION:PREP AR ATIONAR ATION
1.
1. Take rosemary and chop until the consistency of the herb is fine. Repeat process 1. Take rosemary and chop until the consistency of the herb is fine. Repeat process Take rosemary and chop until the consistency of the herb is fine. Repeat process
with thyme and parsley. Once all herbs are chopped combine and mix.
with thyme and parsley. Once all herbs are chopped combine and mix. with thyme and parsley. Once all herbs are chopped combine and mix.
2. Turn oven on to high broil. Take the cod and cut to desired portions. 2. Turn oven on to high broil. Take the cod and cut to desired portions. Turn oven on to high broil. Take the cod and cut to desired portions.
2.
3. Coat fish with oil and crust top of fish with herb mix. Salt fish with about a ½ 3. Coat fish with oil and crust top of fish with herb mix. Salt fish with about a ½ Coat fish with oil and crust top of fish with herb mix. Salt fish with about a ½
3.
tsp pink salt for each fillet. tsp pink salt for each fillet.
tsp pink salt for each fillet.
4. Take a baking sheet and line with parchment paper, then place a wire cooling 4. Take a baking sheet and line with parchment paper, then place a wire cooling Take a baking sheet and line with parchment paper, then place a wire cooling
4.
rack in the baking sheet. Now place fish on wire rack and place in oven on mid-rack in the baking sheet. Now place fish on wire rack and place in oven on
rack in the baking sheet. Now place fish on wire rack and place in oven on
dle rack and cook for 8-10 minutes or until fish becomes flaky. middle rack and cook for 8 to 10 minutes or until fish becomes flaky.
middle rack and cook for 8 to 10 minutes or until fish becomes flaky.
22 5. Remove fish from oven and serve.5. Remove fish from oven and serve. Remove fish from oven and serve. 22
5.
Y ANDERSON WINTER 20 Y ANDERSON WINTER 20
112 113

WHOLE CHICKEN
C ZAATAR SPICED CHICKEN HERB ROASTED SPATCHCOCK C
TRA SKEWERS WITH YOGURT (serves 6) TRA
SAUCE

(serves 4) INGREDIENT S PREP AR ATION
INGREDIENT S For the brine: For the brine:
1 Tbsp fresh parsley, chopped 1 gallon water 1. Place all brine ingredients in a large soup pot. Bring to a boil.
1 tsp fresh oregano, chopped 2 Tbsp honey 2. Remove from heat and let cool to room temperature.
1 cup coconut yogurt 1 Tbsp fennel seeds 3. Add chicken, cover pot with lid or plastic wrap, let sit in refrigerator overnight.
1 tsp Dijon mustard ½ bunch parsley
3 garlic cloves, minced 1 cup salt For the chicken:
Zest and juice of 1 lemon 3 lemons, halved 1. Preheat oven to 425°F.
1 tsp garlic powder 2 stalks fresh sage 2. Remove chicken from brine and pat dry with paper towels.
1 tsp onion powder 3 sprigs rosemary 3. Lay chicken on a cutting board breast-side down, with the legs closest to you.
2 Tbsp zaatar (plus more for sprinkling) 4 sprigs thyme Use kitchen shears to cut out the backbone. Open the chicken like a book
1 tsp salt 1 small red onion, sliced to reveal the ribs and sternum. Use a chef’s knife to score the sternum vertically
1 lb. chicken breasts or thighs 1 head of garlic, halved horizontally down the center, then use your hands and body weight to crack the sternum
1 cucumber, small diced and flatten the breasts and rib cage.
2 Tbsp fresh dill (optional) For the chicken: 4. Season the chicken all over with 2 tsp salt and a generous amount of pepper.
1 (4 lb) whole chicken Place on a baking rack and bake for 25 minutes. Rotate 180 degrees and
2 tsp salt bake for an additional 25 minutes or until internal temperature reaches 165°F.
PREP AR ATION: Black pepper to taste Let chicken rest 5 minutes before serving.