Now that I am back in force and whipping through the blogging posts, here is a post you have all been waiting for. What has been voted the top meal of the summer so far? What meal encompasses all that is youthful summer holidays and homemade creations? And who in the world is voting for all of this?
All will be revealed. First, who is voting? Well mother and I are voting (Dad gets a what’s app picture message so that he feels included but he cannot always vote without taking obligatory “taste test”). I am the official and unofficial “taster”. I sit at the kitchen table, waiting for my meal like an impatient child (still in my 20s so I am surely getting away with it). And then the plate arrives. The winning plate of Summer in Kibblesworth 2013.
Grilled lemon chicken with lemon jus and lemon gremolata with a side salad
What? Is that a cup of tea on your tray? How British am I!?
chicken (sliced into generous chunks),
see Baby Sister’s Steak Salad and then add sliced radishes from your neighbours allotment (or a shop)
remainder of marinade + chicken juices from grill
finely chopped parsley
and lemon zest
First marinade the chopped chicken for up to 12 hours (or however long you have). Slot the chicken onto skewers and grill in oven or on BBQ (and with this summer weather I suggest the latter). Prepare salad as previously described and mix the ingredients for the gremolata. Promptly make jus with the remaining marinade and grilled chicken juices and bring to boil in a pan until it has reduced to a jus-y goo. Place 3 skewers on each plate taking part, along with a side salad helping and pour over copious jus-ness. Sprinkle with gremolata to finish.
Directly from the country of Thailand came this asian dish, complemented with our garden delights. Here is
Pad thai topped with pak choi
Pad thai on a Tuesday evening
2-3mm wide flat rice sticks
pad thai mix
pinch of chilli powder, to taste
2 cloves of garlic, finely chopped
chopped and fried chicken
2 large eggs, ready cracked
chopped and fried courgettes and red onion
top with grilled pak choi
Pre-boil the rice sticks (only for a couple of min). Add fish sauce + pad thai mix + chilli powder to fried chicken, courgettes and red onion in a pan and then add boiled rice sticks. Mix in beaten eggs until cooked and load on plate with gusto. Top with grilled pak choi and serve with flair.
Eat with a background of BBC 6 o’ clock news and follow with The One Show before selecting a classic movie, preferably featuring Dustin or Al or undoubtedly Bobby De Niro.
If I had to choose a final dish before I croaked I definitely would have some salad on my plate. But with my sister’s plethora of meals, it would be hard to choose what would cover the rest of the plate. But salad, yes. That is a certainty. Like death and taxes perhaps!?
Baby Sister’s Steak Salad
for the salad
sirloin steak (sliced),
new potatoes (or some from your growbag?),
vine tomatoes (if your greenhouse doesn’t grow them fast enough, Waitrose will absolutely suffice),
frisee salad (supplement with leaves from the garden),
mixed funky mushrooms,
and for the dressing
wholegrain mustard (1/2 tsp),
generous sprinkling of pepper,
and red wine vinegar (liquid proportions to taste)
Boil the halved new potatoes. Fry the sirloin steak in a frying pan and then add chopped red onions before compiling the salad.
Mix the frisee salad, boiled new potatoes, special yummy mushrooms, and chopped tomatoes then let it sit while you make the dressing. After adding a little of this and a little of that (she does it by eye so you try that too OK?) pour over salad and shuffle and turn everything around with your hands. As long as they are clean of course.
Separate out into generous helpings for each of your family members and friends and load the top with the sirloin steak/red onion combo.
Serve with a smile. Licking the plate is optional.