Feeling chilli

About two months ago, in a fit of romance, The Fella gave me a chilli plant. Now, I’m pretty dire at all things plant related. Most green and sprouting things like to shrivel up and die if I even so much as look at them, but it seems chillies are a hardy lot. Or else, maybe I’m getting better.

So my plant stayed green and the chillies stayed red and shiny and very pretty. So pretty, I didn’t want to pick any for fear of ruining my bourgeoning green-fingered illusion. That was until last week, when I noticed some of the chillies were starting to look more shrively than shiny. It appeared I’d done it again.

I pruned and managed to save a lot. But then I had to think about what to do with a large quantity of fairly hot chillies at extreamly short notice. As neither I, nor my digestive system, fancied eating curries for a month; I decided it was time to learn the ancient art of preserving. Enter Darina Allen’s Forgotten Skills of Cooking (I heart her!) and hey presto we have lift (your head) off chilli jam. Delicious on sangwiches, cold meats, cheese, or anything that needs a wee bit of a kick!

Tomato and chilli jam

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Dreaming of Darina

OK, so I got this book recently and it’s – as we’d say at home – feckin’ deadly! It’s called 700 Forgotten  Kitchen Secrets by Darina Allen, and I recommend that everyone goes out and buys it, immediately.

I know it almost sounds like I’ve been paid to endorse it. Ha! Wouldn’t that be something? No, I’m just really obsessed with it, so much so, I’ve even considered bringing it to read on the train to work in the morning. But, if sales do sky rocket, Darina you can reach me through this blog. And, I won’t want to be paid or anything, a short spell in Ballymaloe will do me just grand, thanks!

Anyways, this book is amazing. It’s full of handy hints, beautiful pictures and great little anecdotes. Reading it makes me want to move home to Ireland and live on a goat farm somewhere on the west coast, making cheese and maybe soap for the tourists. I could keep my own chickens and a cow for milking and maybe even a little hive of bees. Oh, the daydreams I have while trudging through the Sydney underground every morning. Unfortunately, the Fella, having been born and raised here thinks he’s far too cosmopolitan for all that craic. He won’t entertain these notions I have at all, even when I send him pictures of goats being super cute and fun.

So, this post will be the first of many recipes from this fab book. I decided to make creamy chicken and ginger, mainly because I already had all of the ingredients and thus didn’t need to leave the house. But also, it’s just a really interesting recipe. Darina recommends letting the chicken soak in milk for about half an hour before you cook it. The lactic acid in the milk works as a tenderiser; breaking down threads in the meat and making it super soft and delicious. This was just too good an experiment for my super-nerdy-chemist-brain to pass up on, and the result: score! I’m not always a fan of chicken breast, but this was lovely and juicy and tender, and not at all dry or bland. Also, the combination of ginger and cream was something I’d never have put together myself, but it works really well.

Creamy Chicken and Ginger

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