For a meal that doesn’t take that long to cook, and tastes that good.. Well definitely worth doing over and over again in my opinion. For the steak, any cut you prefer is fine and when it comes to seasoning its always about your taste. Remember I bought some amazing spices from a market a week ago? Well I marinaded the steak in some olive oil and the steak and chops spice and then just placed it on the grill. (Which you do at the very last minute especially if you like it more rare than medium)
Today’s dish is a very simple and fast meal too.
If you can find the vegetables ready cut, that saves you even more time.
So you will need a pack of skinless chicken breasts, some vegetables (Spinach, peppers, carrots, celery, mushrooms, corn, peas, onions, garlic, cabbage) Anything you fancy really. Slice up the chicken breasts and brown in a pan.
Take the chicken out of the pan and brown the mushrooms.
And here we start with what will turn out to be the most posted about, food.
I have never been one to really use recipes, or to write them out either so any food I make is a bit of this and a pinch of that, so quantities are not something I take note of very often. If, of course, feel intrigued and would like to know how much of what is used, I am sure I can rack my brain for you. But until then, I will tell you briefly, what it is and how to make it.
As far back as I can remember, when ever I looked at a recipe book, I would look at the images and photos, or skim through the recipe only for ideas, and then formulate my own recipes and ideas, and just go with a flow. And to me that’s what cooking is all about. Experimenting, throwing things together, tasting, smelling, seeing. A combination of sometimes unlikely ingredients, that tun out into a rather pleasant experience.
So tonight, a very simple meal which is so quick, as well as easy, to make.
I use baby rolls, which are just a bit smaller than the palm of my hand, which makes great bite size food for parties, or even for kids.
The chicken, skinless and boneless breasts, soaked for about 10 mins in a marinade of garlic, thyme, lemon juice, Peri Peri sauce (I like to use Lemon and Herb) some Tabasco, Dijon mustard, and a bit of olive oil, or instead use Peri Peri oil.
Throw that all together, cut each chicken breast in half (or for larger rolls, just bash the whole breasts and flatten it a bit) . I use my Kenwood multi grill, which is very similar to the “George Foreman Grill”
So Grill the chicken, add any salads or garnishes and sauces or mayonnaise you like to the burgers, and there you have it. Shouldn’t take longer than about 20 minutes.
Until next time,
Jay