Greg and Lucy Malouf produce some beautiful cookbooks and I think Turquoise is the nicest of them, at least from the ones I’ve had a look at. This book is part cookbook, part travel book, and having spent a week in Turkey brings back a lot of memories. So not only a good cookbook, but also a good book for the coffee table.
Tonight I cooked chicken in pistachio, sumac and sesame crumbs and served it with a shepherd’s salad. This dish is a sort of turkish chicken schnitzel. The crumbing mixture was made up of:
100g fresh breadcrumbs
1 tbsp ground sumac
finely grated zest of 1 lemon
60g unsalted pistachios, roughly chopped
1/4 cup sesame seeds
2/3 cup finely grated parmesan
Flour, egg, and crumb 4 slightly flattened chicken breasts. Fry quickly in a pan with oil until golden brown, then finish off in a 180C oven for 10 mins.
For the salad combine:
1 long yellow pepper (I used a green capsicum), quartered, deseeded and sliced
1 long cucumber, quartered, deseeded and sliced
2 long green chillies, seeded and shredded
2 tomatoes, cut into large dice
1 small purple onion, peeled and cut into large dice
6 radishes, sliced
1 cup flat leaf parsley leaves
2 tbsp chopped dill
1 baby cos lettuce, shredded
juice of 1 lemon
2 tbsp extra virgin olive oil
freshly ground black pepper
A different and nice way to crumb chicken and a very tasty salad.