Cooking
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint.
Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness of pound coins...right. I had to look that one up), salt and pepper, sliced garlic and thyme; tossing to coat.
Cover and cook on lowest setting, 40-50 minutes, until potatoes are soft.
Thinly slice cheese over potatoes, replace lid; cheese will melt...yum.
Ok, so I plated dinner, and took the picture. I told Matt to go ahead and eat, he didn't even sit down; simply grabbed a fork, scooped up some food, then sort of doubled over.
"What's wrong?", I asked, worried.
"This is so good!" came his reply...
"Don't do that again!"
Really nice taters, folks.
We decided not to follow the recipe exactly, as it called for both fresh red chillies and flakes...we couldn't find our red chilli. Oh, well...
Cut chicken into finger-width slices. Puree, till thick and smooth, both chillies, saffron, garlic, mint and olive oil. Pour over chicken (which, hopefully, is in a bowl by now) and let it soak for about half an hour. Cook on a griddle pan, about four minutes per side.
I mostly picked up the mint and lemon from the chicken (by chicken, I, of course, mean Veat), but the spiciness of the chilli came as almost an afterthought.
Good meal; Matt downed his in under five minutes!
That's six recipes from Nigel Slater, and we've been happy with all...
- Leek & Potato Soup Recipe
If I told you that I had a fabulous soup recipe with only three ingredients in it, would you believe me? Leeks, potatoes and water or chicken broth. Oh and a little butter to saute the leeks in, that's it. It seems to be a mantra these days that...
- China, By Way Of Australia
Wow...spicy! I was busy getting the next evening's dinner ready, so Matt prepared Donna Hay's Sticky Chilli Chicken. Typical Hay recipe, using few, but meaningful, ingredients. 3 seeded and chopped red chillies, grated ginger, water, soy sauce,...
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- Pecan Chicken And Spicy Cornmeal Potato Wedges
Every once in a while, I'll troll some of my favorite foodie sites. My purpose? Find new recipes. A couple of weeks ago, I grabbed a bunch from Food & Wine and Epicurious, and we're making our way through them. Monday night, it was Pecan Crusted...
- 100 Almond Chicken
Matt and I are testing out various Indian recipes; in part because we love Indian food, and also because we need to develop a menu for our Thanksgiving dinner. While putting away several frozen items after we returned from our grocery shopping trip,...
Cooking
Not ol' chicken and potatoes
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint.
Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness of pound coins...right. I had to look that one up), salt and pepper, sliced garlic and thyme; tossing to coat.
Cover and cook on lowest setting, 40-50 minutes, until potatoes are soft.
Thinly slice cheese over potatoes, replace lid; cheese will melt...yum.
Ok, so I plated dinner, and took the picture. I told Matt to go ahead and eat, he didn't even sit down; simply grabbed a fork, scooped up some food, then sort of doubled over.
"What's wrong?", I asked, worried.
"This is so good!" came his reply...
"Don't do that again!"
Really nice taters, folks.
We decided not to follow the recipe exactly, as it called for both fresh red chillies and flakes...we couldn't find our red chilli. Oh, well...
Cut chicken into finger-width slices. Puree, till thick and smooth, both chillies, saffron, garlic, mint and olive oil. Pour over chicken (which, hopefully, is in a bowl by now) and let it soak for about half an hour. Cook on a griddle pan, about four minutes per side.
I mostly picked up the mint and lemon from the chicken (by chicken, I, of course, mean Veat), but the spiciness of the chilli came as almost an afterthought.
Good meal; Matt downed his in under five minutes!
That's six recipes from Nigel Slater, and we've been happy with all...
- Leek & Potato Soup Recipe
If I told you that I had a fabulous soup recipe with only three ingredients in it, would you believe me? Leeks, potatoes and water or chicken broth. Oh and a little butter to saute the leeks in, that's it. It seems to be a mantra these days that...
- China, By Way Of Australia
Wow...spicy! I was busy getting the next evening's dinner ready, so Matt prepared Donna Hay's Sticky Chilli Chicken. Typical Hay recipe, using few, but meaningful, ingredients. 3 seeded and chopped red chillies, grated ginger, water, soy sauce,...
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- Pecan Chicken And Spicy Cornmeal Potato Wedges
Every once in a while, I'll troll some of my favorite foodie sites. My purpose? Find new recipes. A couple of weeks ago, I grabbed a bunch from Food & Wine and Epicurious, and we're making our way through them. Monday night, it was Pecan Crusted...
- 100 Almond Chicken
Matt and I are testing out various Indian recipes; in part because we love Indian food, and also because we need to develop a menu for our Thanksgiving dinner. While putting away several frozen items after we returned from our grocery shopping trip,...