A Foodie Kinda Love: The Weeks That Were...

So it has been a little while since my last post. I have been so busy burning the candle at both ends, and whilst in the first week I completely went off the rails with my diet, this last week has been much better, even though it was one of the major contributors to the candle! Even worse, Egad Brain, I’ve missed the gym for nearly a whole fortnight!

This week, as I tried and tested recipes for lunch and dinner I stumbled across a new favourite, by none other than one of my favourites – Jill Dupleix.

Gremolata Chicken - Jill Dupleix

Serves 4

Ingredients:

2 tbs extra virgin olive oil
8 chicken thigh fillets (skin on)
2 tbs lemon juice
½ red onion, thinly sliced
1 long red chilli (optional), thinly sliced
1 bunch asparagus, woody ends trimmed
4 small zucchinis, thinly sliced (a mandolin is ideal)
1 2/3 cups (200g) frozen peas
1 tbs grated parmesan
Gremolata
3 garlic cloves, crushed
Finely grated zest of 1 lemon
1 tbs finely shredded mint leaves
2 tbs finely shredded basil leaves

Method:

1.       Preheat the oven to 200⁰C. Line a baking tray with foil.
2.       Heat 1 tbs oil in a fry pan over medium-high heat. In 2 batches, cook chicken, skin side down, for 5-6 minute until skin is golden. Arrange chicken, skin side up, on the tray. Drizzle over 1 tbs lemon juice and scatter with onion and chilli if using, then season. Bake for 30mins or until the chicken is golden and cooked through.
3.       Meanwhile for the gremolata, lightly toss the garlic, lemon zest, mint and basil together in a bowl until combined. Season and set aside.
4.       Bring a saucepan of salted water to the boil over high heat. Add asparagus and cook for 1 minute. Add zucchini and peas and coo for a further 1 minute or until the vegetables are just tender. Drain.
5.       Toss the vegetables with the remaining 1 tbs oil and 1 tbs lemon juice, then season and arrange on serving plates.
6.       Arrange the chicken on top and scatter with gremolata Top with parmesan and serve immediately.

This next recipe I stumbled upon when I was looking for something to jazz up an Arroz con Pollo (Spanish rice dish with chicken, chorizo and tomato). Personally I think the combination of kumera and chorizo is always a winner, but the dressing really makes this, all zingy with a good kick of chilli.

Chorizo, Asparagus & Roast Kumera Salad with Green Chilli Dressing - Tom Kime
Serves 4

Ingredients:

2 kumera, peeled, cut into chunks
2 tbs olive oil
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
Juice of 1/2 lemon
2 chorizo sausages, halved lengthways, sliced on an angle
2 spring onions, finely chopped
1/2 cup chopped flat-leaf parsley
1 cup rocket, roughly chopped
Green Chilli Dressing
2 green chillies, seeded, finely chopped
Finely grated zest and juice of 1 lemon
1/4 tsp caster sugar
1/4 cup (60ml) extra virgin olive oil.

Method:

1.       Pre-heat oven to 200^oC.
2.       Mix kumera and 1 tbs olive oil with salt and pepper in a bowl. Spread in a roasting pan and bake for 35-40mins until soft and caramelised, stirring 2-3 times so it browns evenly.
3.       Meanwhile, heat remaining oil in a heavy-based frypan over medium-high heat. Add asparagus and cook, stirring, for 2-3 minutes until light golden in parts. Season with salt, pepper and lemon juice, then place in a large bowl.
4.       Add the chorizo to the pan and cook for 3-4 minutes until browned and crisp. Drain on paper towel.
5.       Meanwhile, whisk all the dressing ingredients with salt and pepper in a bowl.
6.       Add chorizo to the asparagus bowl with the kumera, spring onion, parsley and rocket Add the dressing to the salad, toss to combine, then serve immediately.

I was also lucky enough to catch Fun. with a good friend, and then Motley Crue supporting KISS who were just so amazing I am lost for words! Given they’ve been doing their thang for over 30 years and must be pushing 60, they put on a show that would put some of the big young bands these days to shame. What a way to end the week!