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I’m a great fan of spicy food in very hot weather. Actually I’m a fan of spicy food in cold weather too, but the arguments in favour are less convincing. Spices help to kill bacteria that develops in hot weather … Continue reading
This was topical a week ago, but I’ve been rather over-stretched. Amongst other things, the horses flooded their barn (our mare enjoys turning on taps with her nose), and one of the hens is in the midst of a phanton pregnancy. Actually our mare’s passion for taps might be a blessing in disguise. The flooding reached the hens’ nest which meant that the phantom nester had to abandon ship (not without much cussing) and go back to being a hen that struts around (with wet feet!), as opposed to a hen that skulks in bed, hissing at anyone that approaches and only getting up once a day for food. This, I assume is the hen equivalent of a ‘fags and booze run’. Thinking about it, maybe she’s just hit adolescence and it’s not a phantom pregnancy at all…
This coronation chicken is made with Greek yoghurt as opposed to mayonaise, which makes it a healthier option, without sacrificing any of the creamy taste or texture.
Ingredients (serves four)
4 chicken breasts
1 glass red wine
2 greek yoghurts
2 tablespoons mango chutney
2 cloves garlic
fresh grated ginger
seasoning (salt, pepper, curry powder, cumin)
half a cup of sultanas
half a cup of chopped almonds
Poach the chicken breasts in the wine, a little water and melted butter (there should be enough liquid to just cover them), seasoning and bay leaves. Strain and put aside to cool.
Mix the yoghurt, mango chutney, chopped shallots, crushed garlic, grated ginger, seasoning (plenty of curry powder), sultanas, almonds and chopped cucumber and add the cooled poached chicken. Mix well and then chill for at least two hours. Add the fresh mint and serve.
My plan had been to cook these pork chops on the open fire, but since I had let the fire go out (there are limits to my multi-tasking talents) and it’s hard to justify rekindling a fire when it’s over 20°C outside, I decided to cut the meat into strips and cook them on the hob.
Ingredients (serves 4)
4 pork chops
2 cloves of garlic
1 bay leaf
3 tablespoons’ calvados
thumb size piece of fresh grated ginger
1 cinnamon stick
salt, pepper, tumeric, curry powder
100ml pouring cream
Chop the shallots, garlic, mushrooms and apples and fry until golden brown in olive oil. Add the stips of pork and then the grated ginger, cinnamon stick and cashew nuts. Season to taste (I tend to like things hot and spicy). Keep frying until the pork is cooked (roughly five minutes) and then add the calvados and cream. Cook for a further two or three minutes until the cream is bubbling and slightly thickened.
Serve with rice or shredded cabbage.