Love it when a plan comes together! Tonight we had part of a dish from Jamie's 30 Minute Meals, and certainly one that will be done again. For the record I rarely follow a recipe to the letter, and find that Jamie's menus are massively over complicated for mid-week meals; the sheer amount of olive oil he adds to everything also puts me off a tad. So tonight was a bastardization of a green chicken curry, plus the Husband made half this afternoon and I made the other half this evening just to shake things up a bit!
Rough recipe then;
Kimchi Slaw;
Whack half a savoy cabbage, a red onion, bunch of spring onions and a few carrots into the food processor on "slice", along with a the juice of a lemon, couple of chillis, knob of sliced ginger and some sesame oil. Not exactly near Jamie's recipe which calls for radishes and Chinese cabbage, but hey that's what was in the fridge and needed eating up.
Crispy Chicken;
In a small blender whizz up a Scotch Bonnet chilli, large knob of ginger, lemon grass stalk, huge bunch of fresh coriander, lots of lemon juice and some dark soy sauce. Marinade the chicken in this for an hour or 2, then pop into a hot frying pan for half an hour, turning every so often. Again was very different from Jamie's version as I left out the sesame seeds and honey, but this version was stonkingly tasty.
And that was it! The original meal also included lettuce leaves to wrap the chicken in, a green bean and coconut milk sauce, prawn crackers and a noodle dish, but frankly this was enough for a simple mid-week meal. Enjoy!
Oh, and think I need to work on my photography skills - or maybe get the camera out rather than rely on my phone!
Rough recipe then;
Kimchi Slaw;
Whack half a savoy cabbage, a red onion, bunch of spring onions and a few carrots into the food processor on "slice", along with a the juice of a lemon, couple of chillis, knob of sliced ginger and some sesame oil. Not exactly near Jamie's recipe which calls for radishes and Chinese cabbage, but hey that's what was in the fridge and needed eating up.
Crispy Chicken;
In a small blender whizz up a Scotch Bonnet chilli, large knob of ginger, lemon grass stalk, huge bunch of fresh coriander, lots of lemon juice and some dark soy sauce. Marinade the chicken in this for an hour or 2, then pop into a hot frying pan for half an hour, turning every so often. Again was very different from Jamie's version as I left out the sesame seeds and honey, but this version was stonkingly tasty.
And that was it! The original meal also included lettuce leaves to wrap the chicken in, a green bean and coconut milk sauce, prawn crackers and a noodle dish, but frankly this was enough for a simple mid-week meal. Enjoy!
Oh, and think I need to work on my photography skills - or maybe get the camera out rather than rely on my phone!
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