“Harissa Chicken Traybake” from “5 Ingredients”

Kirstin: I have been stressing about this recipe all day after the previous epic failure of a recipe. Also because as we all know, spatchcocking chickens is not my thing. But the harissa in this recipe was calling me.

I made sure to buy a small chicken, so as to ensure it was all cooked through with the spatchcocking malarkey. But again. Jamie. 5 ingredients. So cheeky. You can slip the red wine vinegar in there under the radar, with no quantities, but it’s still an ingredient. So I swapped it for the mint, which should never have been there in the first place. Honestly! Mint with chicken! I wasn’t quite sure how much red vinegar to add so I kind of made a paste with it. He also wanted me to TEAR the peppers. I’m not sure why a knife couldn’t work and to be honest it didn’t add any flavour to the dish. But all things considered, I have to admit that this recipe worked. The peppers were good. The harissa was good. The chicken was all cooked through and very juicy. I might even be tempted to make this again!

I know, right?

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“Harissa Chicken Traybake” from “5 Ingredients”

“Roasted Sausages with Peppers and Onions” from “Easy”

Tom: This is fantastic! Sausages, burnt onions, peppers, bread and red wine. Yum!

Ella: Is there something different about the sausages?

Kirstin: They’re yummy Italian sausages! Do you like them?

Ella: I prefer the normal ones, but yeah, these are OK.

Miles: This is the second best bread.

Tom: Which is the best bread then Miles?

Miles: The bread mummy made today.

Kirstin: Ah yes. That will be the fruity bread my new bread maker made for us then.

Miles: In Moshi Monsters, can you become a member forever?

Tom: You would have to keep paying forever. What tends to happen is that people play games for a while and then when they grow up a little bit, they decide they want to play something else instead, like Minecraft.

Ella: I play Moshi Monsters still!

“Roasted Sausages with Peppers and Onions” from “Easy”

“Lamb provencal with Five Herbs” from “Easy”

Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.

Kirstin: It took an hour an a half to chop and fry all those vegetables.

Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.

Kirstin: There’s no coriander in Provencale food.

Continue reading ““Lamb provencal with Five Herbs” from “Easy””

“Lamb provencal with Five Herbs” from “Easy”

“Panzanella Agli Ortaggi in Agrodolce” from “Two Greedy Italians”

Otherwise known as Sweet and Sour Bread Salad.

Maureen: I can’t believe we’re not at the state dinner with the Obamas at Buckingham Palace. Instead we’re eating this.

Tim: Frankly, it’s an outrage.

Maureen: You’d think they would select some good Americans living in London– like us!– to attend. Instead, who makes the cut? Tom Hanks and his wife Rita Wilson. How is that fair? So we’re not having Windsor lamb with basil. We’re having panzanella with a difference. What do you think?

Tim: I like it.

Maureen: Really? I’m surprised. Do you remember the last time I made panzanella? It was a Jamie Oliver recipe, out of his Italy book, and he said it would be a quick and easy dinner. Instead we ended up eating in the dark on the patio at 11 p.m. Not a triumph.

Tim: This is different because it’s just sauteed vegetables. It’s very nice.

Continue reading ““Panzanella Agli Ortaggi in Agrodolce” from “Two Greedy Italians””

“Panzanella Agli Ortaggi in Agrodolce” from “Two Greedy Italians”

“Stir-Fried beef with Peppers & Egg Noodles” from “Best Menus”

Tim: So what are we having tonight?

Maureen: This is stir-fried beef with peppers and egg noodles. I should tell you that I didn’t use the beef it called for, though. Gordon Ramsay wants us to use fillet for a stir-fry. Really? Fillet for a stir-fry, Gordon?? It seems as though every one of his beef recipes calls for fillet. If we were multi-millionaires like Gordon, I’d use fillet more too. But sadly we’re not.

Tim: So what did you get?

Maureen: The fine gentleman at Drings recommended that I get top rump, so I did. Of course, we spent a few good minutes talking about how silly it’d be to use fillet in a stir- fry, especially when you’re going to marinate it.

Editor’s Note: If you haven’t been to Drings Butchers on Royal Hill in Greenwich yet, go as fast as your legs can carry you. We love them. They’re a top supplier (see list on the right) and our gastronomical life wouldn’t be the same without them.

Continue reading ““Stir-Fried beef with Peppers & Egg Noodles” from “Best Menus””

“Stir-Fried beef with Peppers & Egg Noodles” from “Best Menus”