Friday, June 3, 2016

Oven Roasted Trout with Lemon and Garlic

Whole Trout - 1, (around 1 lb), cleaned and gutted
Olive Oil - 1 tbsp.
Fresh Ground Black Pepper / a few chopped Green Chili
Lemon - 1, cut into thin roundels and a few cherry tomatoes
Fresh Lemon Thyme / Cilantro - a few sprigs
Garlic - 2 cloves, crushed
Bread Crumbs - 1 tsp

Preheat the oven to 450F. Line a baking sheet with heavy duty foil. Put a tsp of olive oil on the foil.

Wash the whole fish well and pat dry with a paper towel. Place on the baking sheet.  Apply olive oil all over and sprinkle salt and pepper and rub well everywhere including the cavity.

Arrange a few lemon slices, cherry tomatoes, thyme/cilantro leaves, green chili and crushed garlic inside the cavity. Place the remaining lemon slices under the fish.

Sprinkle bread crumbs on top. Drizzle a little olive oil and bake for around 20 minutes. Transfer to a platter and serve.

Thursday, June 2, 2016

Crispy Oven Roasted Chickpeas

Dried Chickpeas - 2 cups
Water - 2 cups
Olive Oil - 1 tbsp
Paprika - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp

Soak the chickpeas overnight. Cook in the pressure cooker with 2 cups of water till done. Do not overcook. The chickpeas should hold their shape well and should not be mushy.

Using a kitchen towel dry the chickpeas well.

Preheat the oven to 400F. Place the chickpeas in a single layer on a baking sheet. Drizzle olive oil on top and sprinkle salt, cumin, paprika and cayenne pepper. Mix well.

Roast for around 40 minutes, stirring them once in between, till the chickpeas turn light brown and become crisp.

Cool and store in an airtight container.