The equine osteopath paid a visit to put Bijou’s ankle back into place the other day. He had dislocated it while gallivanting furiously around the field with Java; just how incompetent can a horse be? It’s a shame the osteopath couldn’t put his brain back into place too. At one point he and Java were so over-excited that he was bucking, pirouetting and galloping simultaneously. And I certainly don’t say this as a nod to his prowess.
In other news, Java has been passing the time chewing on hens’ heads. I’m not sure whether her intent is malicious or not, although I do know that I wouldn’t feel comfortable about having my head chewed on by Java. I will have to explain to her that, in civilised circles, you wait until the chicken is cooked before chewing on it. I do feel a little responsible though – I’m afraid she may have spotted me doing something similar when I was a dishy young whippersnapper (as opposed to the handsome and distinguished older man that I have become) and one of the hens and I were an item. Those were the days…
Hopefully this recipe will show Java why it’s worth waiting for the chicken to be cooked before eating it, although I’m not holding my breath.
Ingredients (serves 4)
4 chicken breasts, cut into strips
150g plain yoghurt
1 tablespoon olive oil
Juice of 1 lemon
2 shallots, peeled and chopped
2 cloves of garlic, crushed
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground corinder
1 teaspoon chilli powder
1 teaspoon garam masala
Mix the ingredients together and marinate the chicken breasts for at least an hour, or overnight if possible. Preheat the oven to 220°C. Place the chicken on a lightly oiled baking tray and cook for about 15 minutes, depending on the size of the pieces. Delicious served with basmati rice or chickpea pancakes.