Ingredients:
Chicken pieces
1/2 tin of tomatoes
1 small block of tofu
leftover spinach in the bottom of the fridge
madarin or orange
lemon
As much butter as you can find
garlic
ginger
turmeric
coriander seeds
mustard seeds
salt and pepper
Some dried basil leaves I'd forgotten I had hanging from the ceiling
Grind up the mustard seeds, coriander seeds and pepper in your nifty 100 yen mortar and pestle, until you get sick of it, or until you press down too hard and it tips everything all over the bench and the floor (and that's why we don't put the turmeric in yet)
Brown the garlic (as much as you like) in some butter over a low flame, and add some ginger (minced stuff from a jar, or chopped up, or you can get it in a tube like toothpaste over here)
Cook the chicken bits for a few minutes on one side. Turn over (don't shake them about) and add the ground up seeds, then a few shakes of turmeric, and some more butter, and squeeze some lemon juice over it.
Turn the chicken again after a couple more minutes. Add some more butter, because I know you're going to anyway. Cook the chicken through, then take it out of the pan and keep it in the oven or the microwave until you need it again.
Butter up the pan again, and throw in the (chopped) spinach, smoodged up tofu and some salt and pepper. Stir them around a bit, then pour in the tomatoes, but not too many. Mash the tomatoes up with your spoon or egg flip if the nice people in the factory haven't done it for you already.
Stir it around to get the burnt bits of chicken off the bottom of the pan, squeeze in the mandarin or orange, scrunch up the dried basil and simmer for as long as you've got time for. Add a bit of water if you need to.
When it looks and tastes ok stir the chicken bits back in.
Bit more salt and pepper, then dish it up with your favourite carbohydrate. Tonight had toast because I was rushing. Rice or decent bread or potatoes would be better.
Chicken pieces
1/2 tin of tomatoes
1 small block of tofu
leftover spinach in the bottom of the fridge
madarin or orange
lemon
As much butter as you can find
garlic
ginger
turmeric
coriander seeds
mustard seeds
salt and pepper
Some dried basil leaves I'd forgotten I had hanging from the ceiling
Grind up the mustard seeds, coriander seeds and pepper in your nifty 100 yen mortar and pestle, until you get sick of it, or until you press down too hard and it tips everything all over the bench and the floor (and that's why we don't put the turmeric in yet)
Brown the garlic (as much as you like) in some butter over a low flame, and add some ginger (minced stuff from a jar, or chopped up, or you can get it in a tube like toothpaste over here)
Cook the chicken bits for a few minutes on one side. Turn over (don't shake them about) and add the ground up seeds, then a few shakes of turmeric, and some more butter, and squeeze some lemon juice over it.
Turn the chicken again after a couple more minutes. Add some more butter, because I know you're going to anyway. Cook the chicken through, then take it out of the pan and keep it in the oven or the microwave until you need it again.
Butter up the pan again, and throw in the (chopped) spinach, smoodged up tofu and some salt and pepper. Stir them around a bit, then pour in the tomatoes, but not too many. Mash the tomatoes up with your spoon or egg flip if the nice people in the factory haven't done it for you already.
Stir it around to get the burnt bits of chicken off the bottom of the pan, squeeze in the mandarin or orange, scrunch up the dried basil and simmer for as long as you've got time for. Add a bit of water if you need to.
When it looks and tastes ok stir the chicken bits back in.
Bit more salt and pepper, then dish it up with your favourite carbohydrate. Tonight had toast because I was rushing. Rice or decent bread or potatoes would be better.
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