One of these days I'm going to inadvertantly repeat a recipe. I think most people have a few core favourites they cook over and over again.
Some folks even have a particular meal for each night of the week. Nothing wrong with that.
When I was a kid, our local fish shop was packed to the gills every Friday night. Just about the entire suburb lined up for deep-fried hake, flake, whiting, 'couta or bream with potato cakes (hash browns without the hashing, just sliced), chips (fries) done the old-fashioned hand-cut way, deep-fried scallops, mussels by the jar and pickled onions.
The things you remember. I can see her even now - wrapping the fish and chips in newspaper as if it were yesterday - the fishmonger's dark-haired daughter, big gold earrings accenting her beautiful olive Mediterranean skin.
Then the fish shop burned down. The deep frier caught fire. It was a local tragedy.
Now people get take-outs all through the week so it's nothing special any more. And the beautiful Greek daughter is a voice in a hole-in-the-wall speaker in the drive-through. Shame.
Where was I? Oh yes. Last night, something I've done a million times.
Chicken breast marinated in soy or tamari, ginger (powdered is fine), garlic and lemon juice. Marinate for at least an hour but twelve hours is better.
Barbecue or grill on high heat to sear the chicken and retain as much moisture as possible.
Serve it with a big mound of nice, buttery mash and some greens (rabe, spinach or silverbeet done in olive oil, garlic and a splash of water and finished with a touch of cream).
As a 'sauce' I like to gently cook some sliced button (or field) mushrooms in a pot with a close-fitting lid so that they 'sweat' and cook in their own juices. If the heat is low enough you need add nothing to the 'shrooms and they will just cook away in their juices. Then just spoon them over your chicken fillet.
That's great. Might do it again tonight! (Hint: if you have cooked chicken left over, it's great in sandwiches for lunch next day with some lettuce and maybe a scrape of mayo.)
Some folks even have a particular meal for each night of the week. Nothing wrong with that.
When I was a kid, our local fish shop was packed to the gills every Friday night. Just about the entire suburb lined up for deep-fried hake, flake, whiting, 'couta or bream with potato cakes (hash browns without the hashing, just sliced), chips (fries) done the old-fashioned hand-cut way, deep-fried scallops, mussels by the jar and pickled onions.
The things you remember. I can see her even now - wrapping the fish and chips in newspaper as if it were yesterday - the fishmonger's dark-haired daughter, big gold earrings accenting her beautiful olive Mediterranean skin.
Then the fish shop burned down. The deep frier caught fire. It was a local tragedy.
Now people get take-outs all through the week so it's nothing special any more. And the beautiful Greek daughter is a voice in a hole-in-the-wall speaker in the drive-through. Shame.
Where was I? Oh yes. Last night, something I've done a million times.
Chicken breast marinated in soy or tamari, ginger (powdered is fine), garlic and lemon juice. Marinate for at least an hour but twelve hours is better.
Barbecue or grill on high heat to sear the chicken and retain as much moisture as possible.
Serve it with a big mound of nice, buttery mash and some greens (rabe, spinach or silverbeet done in olive oil, garlic and a splash of water and finished with a touch of cream).
As a 'sauce' I like to gently cook some sliced button (or field) mushrooms in a pot with a close-fitting lid so that they 'sweat' and cook in their own juices. If the heat is low enough you need add nothing to the 'shrooms and they will just cook away in their juices. Then just spoon them over your chicken fillet.
That's great. Might do it again tonight! (Hint: if you have cooked chicken left over, it's great in sandwiches for lunch next day with some lettuce and maybe a scrape of mayo.)
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