Yes! Yes! Yes! This was absolutely wonderful in every way, if just a little bit time-consuming to make. The two kinds of rice complimented one another beautifully. And the chicken and fennel was a winner too. The mustard and orange added a little something special to the mix. Would I make this again? Oh most definitely. I might even make more so we could all have a little more because it was so yummy!

OLYMPUS DIGITAL CAMERANicholas (10): Whoo-hoo! Steak night!

Andrew (14): Everybody’s favourite.

Maureen: I’ve got news for you, gentleman. You have to eat the salad AND the steak. Not just the steak.

Tim: There’s a good strategy.

Maureen: Here’s hoping it works. As we know, they are not huge salad fans.

Andrew: This is delicious.

Maureen: Of course it is. Sirloin from Dring’s. What’s not to like? This is slightly different from the tagliata that I usually make, using NIgella’s recipe. That one you marinate. This one you don’t.

Tim: Five out of five stars. Would eat again.

Maureen: The other good thing about this recipe is that it’s super quick. Talk about a 15 minute meal. I think it took me even less time than that.

Nicholas: Let’s have this again.

Maureen: You bet.

Cook’s Notes: As noted above, for this tagliata, you don’t marinate it. I don’t know if that’s strictly tagliata or not, but it’s still delicious. Also, you make the dressing by heating up olive oil with garlic, lemon and rosemary. Tim took the cooked garlic cloves and rosemary with a bit of the olive oil and spread them on top of sourdough bread. Yum. That was a very effective use of some nice left behind ingredients.¬†

Anna: Meh. I had such high hopes for this and I am disappointed. I’m sure if a personal chef had made it for me I would love it.

Peter: It wasn’t as hot as I thought it would be.

Anna: That’s the chilli’s fault. I could have left the seeds in and probably should have done.

Peter: Did the squid need marinating?

Anna: Why do you say that?

Peter: It was a bit dry I guess…..

Anna: Couldn’t you taste the lemongrass?

Peter: Yes. And I got the salty and sour. I’m not sure what it is that’s missing.

Anna: A professional chef. This would be perfect in a Thai restaurant. Somehow it hasn’t worked for me at home. It’s perfectly ok. And it was easy to cook. But I won’t be doing it again.






Anna: Well this is a perfect prepare-ahead meal. It was all ready for you boys to cook while I went for my long run this evening.

Peter: We didn’t need to start cooking it until you were back and in the shower to be honest.

Ian: I think you will find the chicken ‘gorgeously singed’ but tender within.

Anna: Indeed. It’s very nice indeed. I have fond memories of sharwarma chicken. It was the only thing I could eat when I had morning sickness during my first pregnancy. I used to get it in a wrap for lunch. A couple of times a week.

Peter: Yes it’s very good. Everything is very colourful on the plate.

Anna: The puree has split a bit though. We probably reheated it a little too vigorously.

Ian: I take responsibility for that.

Anna: I’ll definitely be making this again!



CBAMChixThis is delicious, ¬†though my family (see below) found the pomegranates suspect. If you’d like to make it yourself, click on this sentence to find the original recipe from the Telegraph.

Maureen: What do you think?

Andrew: It’s good.

Tim: But I’m not so sure that the pomegranates are necessary.

Maureen: I agree, but I wish I had known that before Nicholas and I had a good old fashioned hunt for those pomegranates. They didn’t have them at the Creaky Shed, as they are nearly out of season. They didn’t have them at the Co-op or the Sainsbury’s. In the end, you’re not going to believe where we sourced them.

Tim: Where?

Maureen: Tell them, Nicholas.

Nicholas: At the M&S food stop at the petrol station. I didn’t think they would have them, but Mom said to just give it a try, since we were walking by. I couldn’t believe that they had them.

Maureen: That’s right. A petrol station was the source of our fruit tonight. Nice one. But as I always say, “Whatever works.” I like pomegranates. Why don’t you?

Tim: The texture seems weird to me.

Nicholas: I’m not sure we should be having fruit with chicken.

Maureen: You sound like Kirstin. She would totally agree with you. I don’t mind the pomegranates, but I would eat them anytime, anywhere, so I don’t think I’m the person to ask. I would make this again, though with everything else.

Tim: Yes, everything else is nice. I would eat this again.

Andrew: So would I.

Nicholas: Me too.

DSC_2522Kirstin: Oh my goodness, this smelled amazing in the oven.

Miles: What kind of chicken is this?

Kirstin: It uses chicken thighs, which are tastier than chicken breasts. If a little more fiddly to eat. She says to serve this with brown rice, but I used white. I can imagine it would be rather good with brown. I might try that some time.

Miles: I really like this.

Kirstin: And thank you for making the salad, Tom. It looked like quite a faff with the plastic bag and all.

Tom: It was so good with the mint though.

Kirstin: Agreed. Delicious. Absolutely delicious. Definitely one to put on heavy rotation.


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