When I first started writing this blog I was really good at making sure I got to it everyday. But over the past few weeks I have been easily distracted and it has fallen a bit behind…. so I am going to write up highlights from the past 10days bringing me up to date, then I will endeavour to get back on track! I am blaming the sunshine- making me drink wine and act all sleepy.
So, here goes….
After a busy, busy day at work I needed no excuse to ring for a takeaway, so dinner came from Minar in Hampton- our new favourite Indian takeaway by far. Absolutely delicious: Tandoori king prawns, dal, Bombay aloo and naan bread. Washed down with freezing cold beers.
I was at work today and got loads done, including shopping at the end. The car was boiling and the steering wheel actually was painful to hold on to! I was remembering back to the last time my little sis and her fiancée came down to visit and remembered making Moussaka together, so that’s what made it onto the table tonight. However, it was not a complete success- not enough aubergine and tons of sloppy sauce so it looked like a massive gloop on the plate, a tasty gloop, but gloop all the same……
Today we went to visit Colin’s parents as my lovely niece and nephew, Emily and Toby, were over from Geneva. My left arm is massively aching after an extended swing ball play with Toby- he is much better than me although he was very kind about it with me, and I got to dangle my little toes in the paddling pool. Emily had plans to make everyone a macaroni cheese for dinner- quite The little chef in the making I think!
For our dinner I made a chicken chasseur.
Jo’s Chicken Chasseur- not authentic at all…
2 chicken breasts, cut into large chunks (or thighs, Colin doesn’t like them)
4 rashers of streaky bacon, cut into fine slivers
1 red onion, cut into chunks
2 garlic cloves, chopped
Handful of button mushrooms
2 sprigs of thyme
Large glass of white wine
1 tin chopped tomatoes
Handful of chopped parsley
- Heat sauté pan and add the bacon. Stir until the bacon is crispy and the fat is released. Add the chicken and brown on both sides.
- Add the onion and garlic and stir for 10 mins.
- Add the mushrooms and stir until lightly browned. Add the thyme.
- Add the wine and bubble down by 1/3.
- Add the tomatoes, turn the heat down and simmer for 30mins until the chicken is cooked through and the sauce reduced to a nice saucy consistency.
I hadn’t made this for absolutely ages- it may have been last made when I lived in Brussels- as Colin has gone off chicken recently. But empty plates at the end of the meal so all well.
My comfort food has been tomatoey pasta, and has been for many, many years now. This is a variation to get more veggies in- ratatouille pasta. Really simple: sauté onion, red pepper, courgette and aubergine, all cubed, in olive oil with a little garlic and salt until golden. Add chilli and chopped tomatoes and simmer until saucy- serve with wholemeal spaghetti. It is really lovely and you feel full yet virtuous afterwards!
Late night at work so no dinner for me. Colin had bacon, beans on toast.
It is always a worry when Colin decides to cook something new. I have come to realise over the years that the problem lies in the actual reading of the recipe- odd for a man who spends his days in bookshops….
Tonight was a Chettinad Chicken, from the new Rick Stein book. Here’s the prep:
all was going well- smells from the kitchen were good, but the problem became clear- tsp were muddled with tbsp (led to lots of spices…) and 1 litre used instead of 100ml (bit like soup). However, reduced down and a tin of tomatoes added made it ok- although my mouth may still be on fire….. next time Colin, read the recipe!!!
Here we are at the end of the massive catch up! The week ended with kebab night, one of the favourite nights to be had!