Wednesday, August 28, 2019

Lamb (chicken) with cauliflower any chickpeas

IHCC is having Pot Luck this week, and I made a meat dish, originally lamb but I used chicken breastmeat, with cauliflower and chickpeas. 
The only ingredient I did not have was the teaspoon of sesame seeds, I replaced it with dashes of black sesame oil! It was only chopped garlic, cumin seeds, I used orange juice instead of lemon, seasoned with salt, skipped the pepper. Garnish with grated carrot and torn mint leaves. 
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Recipe from Meat section, pages 248-249 of River Cottage light and easy.
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Wednesday, August 21, 2019

Squid salad with lime, cilantro, mint and mizuna

IHCC is having Pool Party this week, and I am making a fresh and greenish salad that screams Summer! 
I used those tiny, round squids which I found for the first time at my wet market.  And I decided that once is enough, cos they are tiny and difficult to clean out! 
Firstly you make the dressing, and toss in the cooked and slightly cooled squid (seasoned with salt) mixed well with dressing, and pile the dressed squid on bed of your chosen greens (mizuna or arugula or others), eat! 
Recipe from pages 18-19 of Starters, 
Nigella Fresh (or Summer)
By Nigella Lawson
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Friday, August 16, 2019

Cold chicken, anchovies and eggs


Good way to use leftover cooked chicken and hard boiled eggs. I simplified the recipe further by heating up the anchovies with their oil in small pan and add them to the shredded cold chicken and shelled and halved hard boiled eggs. Add rinsed capers, chopped herbs and a squeeze of lemon juice. 
Recipe from pages 262-263 of Meat section of 
River Cottage light & easy by Hugh Fearnley-Whittingstall
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