This week was a good food week. Here’s my late breakfast yesterday; it’s buttered brown bread, scrambled eggs topped with mature cheddar, smoked salmon drizzled with lemon juice, a slice of turkey, some cucumber and some Dilmah Moroccan Mint tea. So delicious.
Stay tuned for a new recipe below. First though, here are some foody links I enjoyed this week from around the internet place:
Bon Appetit’s tongue-in-cheek rules for dining out.
A four-year-old reviews the French Laundry (a very fancy restaurant fyi). Many lols to be had here.
Cracked taste-tested 7 gross foods our grandparents supposedly ate. Gross is accurate.
There was a great thread over on AskReddit on simple things to do to make your food taste better.
And here are some mouthwatering recipes to make you hungry (sorrynotsorry):
Caramel Corn. Such beauty.
Shutterbean posted an avocado & banana chocolate pudding that I really want to try! It’s so nice to see a healthy dessert recipe with a small ingredients list that’s composed of normal foods you might have in your kitchen anyway.
The Crepes of Wrath posted a ridiculously decadent chocolate peanut butter pie. It’s just beautiful.
And here’s a new recipe from me! It’s a spicy chicken curry. Apologies to all and any nice Indian people reading – this is not authentic and isn’t trying to be. I just added curry-like ingredients to my chicken until it tasted amazingly delicious.
- 4 chicken breasts
- 2 small-medium carrots
- 1 medium sweet potato
- 2 tomatoes
- 2 cloves garlic
- Half tsp ground ginger
- 1 tbsp butter/cooking oil of choice
- 2 level tbsp Madras curry powder
- 1 heaped tsp chili flakes (adjust according to taste)
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp tomato purée
- Half can of coconut cream (about 250 g) (You can find instructions on how to make this here. I often find that when I open the can of coconut milk it’s already separated somehow, so there’s usually no need for me to refridgerate overnight. I guess it’s to do with transit as we don’t have too many coconut trees in Ireland. Surprising, considering our tropical climate. 😉 )
- Slice your chicken into pieces of your preferred size. Keep them consistent if you can. Season with salt and pepper to your liking.
- Slice up your choice of vegetables (I used carrots and sweet potato), and the garlic. Get all your other ingredients ready – it makes things much easier later!
- If you are cooking carrots and sweet potato, put them to boil in a saucepan. Don’t cook them all the way through! Just cook them until they are very al dente (aka – still crunchity).
- Heat your chosen oil on a nice sized frying pan/skillet/large saucepan, and add the chicken when it’s hot. Cook the chicken on all sides so that it’s a nice golden brown colour.
- Remove the chicken, turn down the heat ever so slightly, and add the garlic to the pan. Cook it until it smells so amazingly delicious that you can hardly stand it (about 2 minutes).
- Add your chicken back to the pan, and add your spices one by one. You might want to play around with the exact amounts – I like my curry to be nice and spicy, but you may prefer a milder flavour.
- Drain off your vegetables, and add them to your lovely-smelling chicken. Next add the coconut cream and the tomato purée. Stir everything around so that the colour is consistent.
- Eat with rice and garnish with fresh coriander leaves if you’re fancy and feel so inclined 🙂
Happy weekend everyone!