Salt and pepper chicken, green beens with crispy Parma ham and asparagus.

Lovely jubbly.

It's not even ten and I'm twatted.

Poached eggs with spinach cooked with shallots, chilli, garlic, turmeric and coconut cream, served on Rye bread toast for breakfast this morning. Wish I had time to do that every day.

Like any good capital city, chilli in Paris is now a thing. They don't do it at all down here. Too black I fear.

Thai celery salad (which is what that is) also uses the celery leaves, chopped up and mixed in. They're very tasty.

Do that on the continent and you'd be lynched

Might as well chop off the courgette flowers while you're at it, who eats them?

And what of fish stock without the bits? Calm SG, you're on holiday.

You fresh fish mentalists. We don't do that shit up here. Who won the war anyway?

The worse thing is we're a fucking island.

How do you ironically preserve fish? Do you mean mojama (cured tuna)? It's foul.

GooberTheHat wrote:

Back to salads for Cinty.

Celery salad.

Slice up a handful of celery stalks, a couple of red chillies, a bunch of spring onions and a good handful of coriander. Throw in a handful of toasted peanuts.

Make a dressing with 3 tablespoons of good vegetable or olive oil, 2 tablespoons of lime juice and a couple of teaspoons of fish sauce. You could and some palm or brown sugar if you feel the need, but I wouldn't personally.

Et voilà

Thanks. That's lunch sorted.

Noice.

Made this for @Trainee1985 yesterday. Simple chicken wrap + salsa + tasty mayo recipe. Very simplistic but if you grill the chicken right it's excellent.

Tortillas
2 x free range chicken breast
3 of the best tomatoes you can find
Large red onion sliced fine
5 spring onions sliced fine, dark green tops saved to one side
3 limes
1 lemon
Teaspoon dried thyme
Teaspoon garlic granules
Teaspoon smoked paprika
Teaspoon pepper
Teaspoon salt
Teaspoon sugar
4 mini sweet pickled onions, or whatever you have, minced up
Half a cup of mayo
Olive oil

Take the chicken breasts and butterfly them, then score deeply in a criss-cross pattern on both sides. In a container mix the marinade: juice of 2 limes, 3 tablespoons of olive oil, zest of 1 lemon and 1 lime, half the sliced red onion, 3 spring onions (other than tops), thyme, garlic, smoked paprika, salt and pepper and half a teaspoon of sugar. Leave for a couple of hours, turning and rubbing marinade in often.

Make salsa by de-seeding tomatoes and finely dicing then mixing with the remaining red onion and spring onion. Add juice of 1 lime and half a lemon, pepper and some olive oil. Leave without mixing in the fridge, then just before serving add salt and mix everything together.

Make some tangy mayo by mixing it with the pickled onions, spring onion tops, a little garlic and smoked paprika powders, juice of half a lemon, half a teaspoon of sugar and salt and pepper.

To grill the chicken, get your thickest griddle pan screamingly hot by leaving on the maximum heat for 20 minutes plus. In the meantime, preheat your overhead grill in the oven to maximum as well. Rub off pieces of marinade then turn a couple of times as it chars on the hob, then place directly under the grill. Your oven will fill with smoke, which is good. Take it out when it's blackened quite a bit, rest then slice at an angle. While it's resting griddle the rest of the marinade in the same pan, throw in a slash of beer, and use what's produced in the wraps.

Scare some tortillas in a very hot pan, add everything, wrap up and enjoy.

The quest to make food tasty without being spicy continues.

fullspectrum wrote:

The quest to make food tasty without being spicy continues.

Add more butter and salt.