Kate’s piri piri chicken dinner
For the piri piri, mix together garlic, paprika, caster sugar, chilli flakes, onion, oregano, lemon juice and black pepper (or cheat and buy ready spice mix like I did ). Coat chicken in olive oil and spices and marinate for about half an hour.
Grill chicken (I use a griddle pan) and in a separate pan fry the sliced courgette in garlic, lemon juice and olive oil.
For the potato salad, boil new/baby/Jersey potatoes for ten minutes. Cool completely and chop up small. In a bowl, mix sliced shallots, sliced cornichons, chives and mayonnaise. Add potatoes and chill until eating.
Home alone. Wife out of sight.
Hungry.
Let’s open the fridge, let’s see if there’s something ready for lunch… I feel lazy, I’d eat something cold, if that saves me the effort of turning the microwave on.
I spot in the fridge, in this order: a leek stem. A slice of watermelon. Some pork belly. Some slices of ham. Half bottle of white wine, leftover from yesterday’s dinner.
Ok, who really wants a quick and ready lunch? Certainly not me. Let’s cook!!
I grab the wine, the belly and the leek. I like random goodness that turns out to be awesome.
I put on some water for my pasta. I open the bottle, serve myself a generous glass. I open my Mac. I start scrolling my iTunes, A to Z. One of the first authors, at letter A, is Alanis Morrissette. I don’t listen to her music from 20 years, maybe. Random enough. I pump up the volume. I fry some belly with some leek while my pasta is cooking.
I made tzatziki today. This evening we’ll eat it, I’ll let you know how it turned out
By the way… are those fusilli?
I ask because they kinda look like girandole by Barilla, and since we only found those in Germany but our daughters love them, if I can find them in Italy (never saw them in Sardinia, that’s why I ask) that’d be good news.
Barilla’s girandole are very very similar, but take way less time to cook (5 minutes) than fusilli (11 minutes), so they’re perfect when you’re in a hurry
Girandole are also the only pasta type whose name answers the question “how do you prevent them from sticking together while boiling?”
Explanation for the non-Italian speakers
“Girandole” means pinwheels, but also “stirring them”
BTW: for the sake of randomness, it was the first short format of pasta I reached (I discarded the long ones, which I found unsuitable for my purposes).
Ooh, I’m curious about that. I just lazily bung together garlic, cucumber, mint sauce, rosemary and yoghurt, but I guess it’s supposed to be a bit more complex than that
Not according the recipe I found it’s just that I had a cucumber that we needed to eat asap and I happened to have also Greek yoghurt. The only thing I had to do was to grate the cucumber 1hr before mixing everything, so it could release its water. I added garlic, olive oil and a pinch of salt. I didn’t have other spices, it tasted good, but let’s see how it will turn out this evening
). Coat chicken in olive oil and spices and marinate for about half an hour.
(btw: seems no one is jogging anymore…?)
it’s just that I had a cucumber that we needed to eat asap and I happened to have also Greek yoghurt. The only thing I had to do was to grate the cucumber 1hr before mixing everything, so it could release its water. I added garlic, olive oil and a pinch of salt. I didn’t have other spices, it tasted good, but let’s see how it will turn out this evening 