Yummy Chicken and Basil Salad, with New Potatoes

My lovely friend Emma has asked me to teach her how to cook. Last night was the first lesson, and I think you’ll agree that she did pretty well!

This recipe serves two people.

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Ingredients

  • 250g diced chicken
  • Olive oil infused with basil (if you don’t have this, add some fresh or dried basil)
  • 1 lemon
  • 1 pepper
  • 1 garlic clove (or more!)
  • Mixed salad leaves
  • Salt and pepper
  • New potatoes (a handful each)

Method

Zest the lemon, then cut it in half and juice it.

Put the chicken, lemon zest, a pinch of salt and pepper, half of the lemon juice and a splash of the basil olive oil into a bowl and leave it to marinade.

While the chicken is marinating, arrange the salad leaves in a bowl and then chop the pepper into strips. Crush or finely chop the garlic.

Now make a simple salad dressing using the rest of the lemon juice, the same volume of olive oil and 1/4 teaspoon (or less) of sugar; either put together in a jug and give it a good stir, or if you have an empty jam-jar put the ingredients into that and give it a good shake (with the lid on tight!).

Clean the potatoes and put them into saucepan, add a pinch of salt and boiling water from the kettle.

When the potato water is bubbling well it is time to start cooking the chicken. Heat a tablespoon of the basil oil in a frying pan, add the chicken and fry it stirring frequently. When the chicken is sealed (cooked on the outside) add the pepper and garlic and continue to stir. Turn the heat down if the chicken starts to stick to the pan.

Check that the chicken is cooked all the way through by taking the biggest piece and cutting it in half.

Serve on a bed of green salad.

Roast new potatoes with garlic coconut dip (a sneaky Friday evening ‘snack’)

In (partial) obedience to a 10-year old who has the measure of me…

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Ingredients:
New potatoes  (as many as you want to eat!)
1 small onion
Olive oil
Cumin seeds
Mustard seeds
Other dried herbs (I used some ‘Hierbas provenzales’ which my parents brought back for me from Mallorca)

2 tablespoons of coconut yoghurt
1 clove garlic, crushed
1 teaspoon cayenne pepper
1/3 teaspoon salt

Method:

Preheat the oven to 200oC.

Chop the onion into quarters and the potatoes in half. Put in a small roasting tin with oil, cumin seeds, mustard seeds and herbs and roast for approx 20 minutes.

Put the coconut yoghurt in a small bowl and mix in the garlic, cayenne pepper and salt. If you don’t like things too spicy, add a little bit of cayenne pepper at a time,  tasting in between.

Serve in a couple of bowls in the centre of the table with a fork per person. Dip the potatoes into the yoghurt dip, making sure to fight over the last one. Enjoy with a Friday glass of wine!

I will make soup later, thereby abiding by the above instructions. The soup will be pretty similar to the carrot, lentil and cider recipe shared previously, although I may substitute white wine in for the cider so as to more fully do as I have been told by said 10 year -old.

Happy Friday everyone!

Kitty x

p.s. In case you were wondering, the coconut yoghurt was gifted to me by a friend who brought me a pudding when she came to dinner. No cheating!