Holiday-substitute chicken pilaf

Finances feeling a bit tight? Recession starting to bite? If you’re living in Ireland or the States, I imagine you might be able to relate.

Not the Australians, I’m pretty sure the Australians don’t even know how to spell the word recession.

Chicken with coriander and spinach rice

There might be no recession in Australia, but finances are a still a wee bit tight here in Chez Yumbolicious. A large tax bill, coupled with saving for two possible trips home next year, car insurance, wedding presents, vet bills and other BORING stuff mean we’re not going on any exotic holidays this year. Oh well.

So if you’re not going to make it on that dream-trip to South America this year, fear not mes amigos, make this and bring South America to you instead.

Cumin-spiced yoghurt

It a recipe adapted from one of my very favourite books: falling cloudberries by Tessa Kiros; and I am deadly serious, it genuinely tastes like something you’d eat on your holidays in Peru or someplace fierce exotic like that. Coriander, chilli and cumin-spiced yoghurt blend together for a fiesta in your mouth. Sounds pretty good, right?!

Perfect with a cerveza in the back garden.

¡Buen viaje!

Chicken with coriander and spinach rice

Chicken with coriander and spinach rice with cumin-spiced yoghurt

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Unorthodox souvlaki

One disappointment I’ve had since coming to Australia has been my experience of the great Australian Barbecue. Now, don’t get me wrong, these Ozzys do love their outdoor cooking, but it’s just not quite as I’d expected.

I really should use this information to challenge my stereotypes; as I’m sure the Ozzys appreciate hearing ‘throw a shrimp on the barbie’ about as much as I welcome idiots saying ‘top o’the morning to ye’.

Most self-respecting Ozzy barbecuers have a large gas-powered or electric grill on their patio, instead of the tray of smoking, glowing coals that we’re so fond of on the annual three days of Irish summertime. And I can see why they do; it’s simply easier to control a grill. You’re less liable give your friends salmonella with pieces of charred chicken that are still raw on the inside, or turn a sausage into a weapon, or transform a nice juicy steak into something you could wear on your feet.

But really, isn’t that really half the fun?!

So, anyway, the point of all this is, I found this recipe for souvlaki, which are meant to be cooked on a barbecue. Not actually owning a barbecue, I opted to cook these on an electric grill (albeit an indoor one). And although, I know this was unauthentic, they still tasted soooo good.

I know many many Greek people are probably cursing my existence night now, but in my defence, I was excited to try these and simply couldn’t wait until summer. But once it does come around, I’ll cook them again, on a proper, smoking, coal barbecue and I’m sure they will taste even better again!

Souvlaki with salad and tzatziki in pita bread

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