Tried this delicious recipe by Delia Smith, from “Delia’s Complete How to Cook”.
It’s hard to believe that a recipe as simple and as quick as this could taste so good, but I can assure you it’s an absolute winner.
Stir-Fried Chicken with Lime & Coconut
Accompaniments: Thai fragrant rice
- 2 free range, boneless, skinless chicken breasts
- zest and juice of 1 large lime
- 150ml (5 fl oz) tinned coconut milk
- 1 dessert spoon olive oil
- 1 green chilli – deseeded and finely chopped
- 1 dessert spoon Thai fish sauce
- handful of fresh coriander leaves
- handful of spring onions – cut into shreds, including the green parts
You’ll need a large frying pan or wok.
- Chop the chicken into bite size pieces and place them in a bowl with the lime juice and zest (I also added some Maldon salt). Stir well and leave to marinate for an hour.
- Heat the oil in your frying pan or wok and stir-fry for 3-4 minutes, until they’re golden.
- Add the chilli and stir-fry for another minute.
- Then add the coconut milk, fish sauce, and half the coriander and spring onions. Cook for another minute or 2.
- Garnish with the remaining coriander and spring onions and serve piping hot.
All in all a fabulous dish, though I felt it was missing a little zing (the chilli I used may have been a little mild) and some colour (red chilli garnish would have solved this).
One tiny ommission for a beginner chef like me – after the chicken is marinated, you’re supposed to brown the pieces in a little oil, but the recipe doesn’t say to separate the chicken from any left over marinade, and the juices prevented the chicken from browning. I’d suggest using a slotted spoon to transfer the chicken to the wok, reserve the lime juice and then add it to the wok when adding the coconut milk.
A tip for calorie-counters: reduced fat coconut milk tastes just as good and eases the guilt (available from Woolworths).
One of my “Yum Chums” sent me this recipe which I had to share. Looks delicious and healthy at the same time (which is a tall order).
A Patrick Holford inspired recipe.
Baby spinach – shredded
Small diced orange pepper
An oat cookie
Thanks Yum Chum!
My very first blog post and the blank page (monitor, if you must quibble) is quite daunting. So I had thought I would start off with an introduction about who I am and why I’m starting yet another foodie blog (stifle your sighs and wait for it – I do have a different approach). There are hundreds of blogs out there with recipes galore to choose from, but as a newbie I am very aware that any online recipe should come with a disclaimer for the novice (should probably read useless) chef like myself, which would go something like this:
“Right, before you start, Goose (yes you, the moron who just searched online to find out how to poach eggs), please be advised that you may burn your shiniest, as yet un-used Jamie Oliver endorsed Tefal pot (which you spent way too much money on, given just how useless you are in the kitchen) to a blackened smudge while attempting this simplest of tasks, if you get distracted and walk away from the stove. Assuming that doesn’t happen, and you follow these steps perfectly, you may still end up with rubbery or slimy eggs in a puddle of water which tastes distinctly like vinegar.”
So, what I’m proposing to do with this blog is document my forays in the kitchen and provide recipes that won’t fail to other newbies who may be struggling in the kitchen as much as I always have. You’ll know they don’t fail, because I’ll have managed to pull them off. And believe me, if I can, you can.
I’m also going to feature some of my favourite restaurants, snazzy cooking utensils I come across in magazines and online, and tips for newbies (that’s assuming I pick up any along the way).