By Christine Salins.
Food can lift your mood, deliver new experiences, and help you connect with family and friends. Lucy Lord’s philosophy is all about finding these moments. Her passion for food leaps off the pages of Cook For The Soul (HarperCollins, $34.99).
It’s the second book from the UK author, following on from her first book, Food For The Soul, and her popular Instagram account @lordlucy
Both have gained her a huge following from people who have come to appreciate her healthy, flavoursome recipes that are accessible for busy people.
Writing on Instagram about the release of Cook For The Soul, she said that living in Australia for a time had hugely impacted the relationship she had with herself, food and life in general.
“Many of the recipes are inspired by some of my favourite spots from all over Sydney, Northern Beaches to the Southern Highlands, Mudgee to Canberra,” she wrote.
Her Green Shakshuka recipe is similar to a dish she loved at Shuk, an Israeli café in Bondi. A Rum-spiked Hot Chocolate from her delicious drinks selection is one she first had next to a campfire at Jervis Bay.
The recipes in Cook For The Soul are fresh and creative, including both popular dishes as well as twists on classics. There are quick and simple dishes; slow, nourishing, comfort food; and some great side dishes that have enough wow factor to take centre stage. How good does Miso, Chilli and Lime-Buttered Corn on the Cob sound?
There are some lovely baking recipes too. Next St Patrick’s Day, we will most definitely be baking Guinness Chocolate Brownies with Baileys Buttercream Frosting.
The Chicken Shawarma Flatbreads here are perfect for sharing. The chicken marinade and tahini yoghurt can be prepared in advance. Put everything in separate bowls in the middle of the table and let everyone help themselves.
Chicken Shawarma Flatbreads
Serves 4
8 chicken thigh fillets
2 tbsp olive oil
For the marinade:
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cardamom
2 garlic cloves, very finely chopped
2 tsp salt
Freshly ground black pepper
Juice of 1 lemon
4 tbsp olive oil
For the tahini yoghurt sauce:
6 tbsp natural yoghurt
Juice of 1 lime
8 tbsp tahini
2 garlic cloves, crushed
Handful of chopped parsley (leaves and stalks)
Start by making the marinade. Dry-fry the spices over a high heat until aromatic, then tip into a bowl and allow to cool. Add the remaining marinade ingredients and mix together.
Use kitchen paper to pat the chicken thighs dry all over and then add to the bowl of marinade (or tip everything into a large ziplock bag). Use your hands to massage the spices into the thighs. Leave to marinate for at least 3 hours, or overnight
Combine all the tahini sauce ingredients in a small bowl with 2 tablespoons water, adding a little more water to thin if needed. Cover and chill in the fridge (up to 3 days in advance) until ready to serve.
Preheat the oven to 200°C/180°C fan. Place a large ovenproof frying pan or griddle pan over a high heat and add the olive oil. When hot, add the chicken pieces and cook until charred on the outside (you may need to do this in batches). Return all the chicken back to the pan and transfer to the oven for 6–8 minutes until cooked through.
Recipe and image from Cook For The Soul, by Lucy Lord, published by HarperCollins, $34.99.
