After a grey, drizzly start to a Saturday morning, a comforting brunch of scrambled eggs with a few chunks of hot-smoked salmon mixed in, piled on a delicious thick slice of toasted sourdough bread was just perfect.
For dinner I fancied a curry, but something light and fresh. I tried out a Madhur Jaffrey recipe for lemon and coriander chicken which fitted the bill just perfectly.
- Brown four boneless chicken thighs in oil and remove.
- Fry 3 finely chopped cloves of garlic and add a good dollop of grated ginger mixed with a tablespoon of water.
- Stir in a large bunch of chopped coriander (about 100g, which is a very large bunch), plus 1/2 a chopped green chilli, a pinch of cayenne pepper, 1tsp ground cumin, 1/2tsp ground coriander, 1/2tsp turmeric and some salt.
- Return the chicken to the pan with about 150ml water and a good squeeze of fresh lemon juice (c. 1-2 tbsp).
- Cover the pan, turn low and simmer for 30 minutes+, turning the chicken over halfway.
Served with some spiced rice and peas, it was delicious; tangy, green and with just the right amount of kick.
For pudding, I tried to recreate something like the fabulous 'savoury' dessert I had at Opus last weekend with some mini goats cheese and gooseberry cheesecakes. Sadly, the cheesecake mix came out slightly curdled and the (supermarket) gooseberries just weren't as tart as I'd hoped. All a bit disappointing, maybe one to come back to another time when better gooseberries are available.
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