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Tulips

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Tulips form a genus of spring-blooming perennial herbaceous bulbiferous geophytes. The flowers are usually large, showy and brightly colored, generally red, pink, yellow, or white. They often have a different colored blotch at the base of the tepals. The tulip is a member of the lily family, Liliaceae. There are about 75 species, and these are divided among four subgenera.

PAPRIKA-ROAST CHICKEN WITH POTATOES & PEPPERS

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PAPRIKA-ROAST CHICKEN WITH POTATOES & PEPPERS

Easy One Pot Dish – Rothskitchen

  • 1 1.6 kg free-range chicken
  • 1 lemon halved
  • 2 tbsp smoked paprika
  • 800 grams large floury potatoes such as maris piper, unpeeled
  • 2 large onions
  • 200 grams chorizo
  • Salt & Pepper to taste
  • Chili flakes ( optional)

  1. Heat the oven to 180℃ . Put the chicken in a large roasting tray and put both lemon halves in the cavity. Pour enough olive oil over the chicken to coat it nicely, then sprinkle with the paprika and some salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together. Roast on the middle shelf of the oven for 35 minutes.

  2. Meanwhile, cut the potatoes into 0.5cm slices and cut the onions into quarters. Remove the core and seeds from the peppers, then slice into strips. Finally cut the chorizo into 2cm slices and put it and the vegetables in a large bowl.

  3. Drizzle the veg and chorizo with a good glug of olive oil. Add plenty of salt and pepper and toss to coat. Add a pinch of chilli flakes, if using.

  4. Once the chicken has had 35 minutes in the oven, carefully remove the roasting tray and baste the chicken with any juices that are gathering in the bottom of the tray. Tip the veg and chorizo around the chicken, give it all a good mix and put the tray back in the oven for about 45 minutes. Baste the chicken once or twice during cooking and don’t let the chorizo get too crisp.

  5. Once the chicken is cooked through (when the thickest part of the thigh reads 70℃ on a digital thermometer or the juices run clear when pierced with a skewer), transfer to a carving board to rest, covered with foil.6 Sprinkle the parsley over the veg and chorizo. Carve the chicken and serve with a spoonful of veg and chorizo, drizzled with some of the cooking juices.

Main Course
American
Chicken, One Dish

Miso Black Cod, Nobu Style & Stir Fry Vegetables

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Miso Black Cod, Nobu Style & Stir Fry Vegetables

Seafood – Rothskitchen

  • 4 8 ounces black cod fillets
  • 3 tbsp  granulated sugar
  • 1/4 cup miso paste
  • 1/4 cup sake
  • 1/4 cup mirin

  1. Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

  2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.3. To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

Main Course
Japanese
cod fish, Miso, Seafood

Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

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Pomegranate glazed Chicken Thighs with Avocado ranch Salad.

Great for lunch or dinner – Rothskitchen

  • 6 chicken thighs, boneless & skinless
  • 4 garlic cloves, crushed
  • 1/2 tbsp cumin
  • 4 tbsp pomegranate molasses
  • 1 tbsp  olive oil
  • 1/3 cup pomegranate seeds
  • Black pepper and Salt to taste
  • Lemon juice to taste

  1. Mix the first 7 ingredients to create the chicken marinade.

  2. Add the marinade to the chicken and rub them thoroughly. Store in a ziploc bag and place in the fridge to marinate for a minimum of 1 hour. (Mine were in the fridge 4 hours)

  3. Add a small splash of oil to a lidded frying pan and place over a medium-high heat. Add the thighs to the pan when hot. Fry for 2-3 minutes on each side until golden and crisp

  4. Add the pomegranate seeds, cover, reduce heat to low and cook for another 3 minutes. Uncover and leave to rest for 3 minutes.

  5. Cut the thighs in 4-5 pieces and sit them on top of the salad, spooning over the cooking juices and the cooked pomegranate seeds.

Main Course
American
Avocados, Chicken, Pomegranate