Sesame chicken and an equine carpenter’s apprentice

Battling the relentless heat, Luc has been busy renovating one of our outbuildings. The exterior is now finished, and he’s concentrating on the finer details inside, where at least he’s able to enjoy some shade.

The trouble is, he isn’t the only one seeking shade. The horses very quickly realised that the new roof and walls provide perfect protection from the sun, turning the building into a very desirable afternoon residence. Every day, at precisely midday, they wander in to escape the heat, effectively evicting Luc from his workplace. The only exception is Jazz, the Arab, who is invariably already installed. He spends the entire morning with Luc, passing him tools, offering unsolicited advice, and generally keeping him company.

Yesterday afternoon, a large forest fire broke out about 10 kilometres away. Being the pessimist that I am, I decided it might be wise to gather together a few essential documents and other necessities in case we had to evacuate.

While doing so, I came across one of Léo’s school assessments from his early years. It included a brief note describing his parents, and, presumably, any complications they might present: ‘Father is dyslexic and left-handed, and mother is English.‘

I can’t help wondering which of the two they considered the greater handicap for our long-suffering son!

I have made this sesame chicken several times recently and it has always met with approval! I have served it with both noodles and rice, and it works very nicely either way.

Sesame seeds are a great source of fibre, as well as being a good source of protein, magnesium, manganese, zinc and B vitamins.

Recipe for sesame chicken (serves 4)

Chicken:

• 4 chicken breasts, cut into 1cm strips
• 2 eggs, beaten
• Sea salt and freshly ground black pepper
• 60g flour
• 60g cornflour
• Groundnut oil

Sauce:

• 2 garlic cloves, crushed
• 4 tablespoons honey
• 4 tablespoons soya sauce
• 2 tablespoons tomato ketchup
• 2 tablespoons brown sugar (I used coconut sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornflour
• 2 tablespoons sesame seeds
• 4 spring onions, sliced

Put the beaten eggs into a bowl and season with sea salt and freshly ground black pepper. Combine the flour and cornstarch in a shallow bowl and set aside. Dip each piece of chicken into the egg mixture, then the flour. Heat the groundnut oil in a frying pan and fry the chicken pieces for about 5 minutes, or until golden brown. While the chicken is cooking, briefly fry the crushed garlic in a saucepan and then combine with the honey, soya sauce, ketchup, brown sugar, rice vinegar, sesame oil and cornflour. Bring the mixture to a simmer and cook for just under 5 minutes, or until the sauce is beginning to thicken. Toss the fried chicken in the sauce, sprinkle with sesame seeds and sliced spring onions and serve!