Red Sea Food Store

recommendation

35 Marshall St,
Nicolson Square,
Edinburgh, EH8 9BJ
0131 662 6555

Khalid, the (halal) butcher is a proper butcher, and the fridge contains olives, pickles (mixed vegeatables), mish (yoghurt laced with nigella, fenugreek and other spices), khobs (flat round bread), and other goodies. Well worth a visit!

The butcher makes his own merguez. They are good. He will prepare a crown roast of lamb, and he will bone and stuff a chicken or a chicken supreme. This makes the recipe simple, and reduces the task of carving to mere slicing.

Much of the other stock is tinned—varied, exotic and good, but tinned. Don't let this put you off!

A simple lunch for two

Take one boned, stuffed chicken supreme (the two breasts, still connected, breast-bone removed). Top and tail a couple of small red onions, halve them top-to-bottom. Rub the chicken and the cut surfaces of the onions with olive oil, dust with freshly-ground black pepper, and salt to taste. Place chicken and onions in an oven-proof dish, all skin-side-up. Roast 40 minutes in a fairly hot (190 °C 375 °F) oven. Allow the chicken to rest 10 minutes. Remove the onion skins, carve slices right across the chicken. Serve with rice, bread, or roast potatoes, the juices from the chicken and a salad.