“Salina Chicken” from ” “Jamie Cooks Italy”

Kirstin: This was our first rainy, cold autumnal weekend of 2018 and we decided that our goal was to stay in for the duration. Not step outside ALL WEEKEND. This was the final meal of that weekend, our goal achieved; we had stayed dry and cosy the whole time, having spent lots of family time at the kitchen table together talking about politics, music and poetry. I put on the last episode of the Slow Burn podcast and set to it. There wasn’t much new to this recipe, except for the revelation that is deseeding tomatoes UNDERWATER. The technique is to squeeze out the seeds while submerging the tomatoes in water which made the whole experience so much less messy. Truly. A genius move. I’m a sucker for fried aubergine too, which combined with the crunchy pine nuts and chicken was fab. We drank a lovely Nero d’Avola to accompany the meal, even though Jamie suggests a crisp white. It was most definitely a red wine evening. And we ended the weekend with the final episode of The Bodyguard. Bring on the autumn.

“Salina Chicken” from ” “Jamie Cooks Italy”

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