I’m assuming it’s a reaction to the lockdown and the run on food at the start, over laid with a frisson of guilt that this whole thing is Mother Nature’s way of saying the greed has to stop, but my cooking habits are getting more frugal, but in the same way more inventive? A lunchtime staple is chicken marinated in garlic and lemon, cooked on a skillet. Except now I keep the lemon rinds and follow the advice above here, except I put them in the oven straight away on a moderate heat, wait 20 mins keeping an eye on them – you don’t want them to burn and turn bitter, then satisfyingly crush them to dust in my mortar and pestle. The resulting lemon dust is a citrus dream and I’ve used it in rice, on cakes, even on the chicken, anywhere for a burst of summer freshness.
(All pics Pinterest)
To wrap the grilled chicken, I make Chapatti’s, so simple: one cup of wholewheat flour, one cup of self raising, one teaspoon of salt, two tablespoons of oil, enough warm water to turn into a dough. Mix. Knead for 10 minutes – get the days frustrations out – divide into 8. Leave for minimum of 10 minutes. (I make at 11 when I do the family coffee/hot chocolate round, use at 12.30) Roll out as thin as you can. Place in bottom of skillet, no oil needed. Wait till it bubbles, turn, then on with the next one.
Fill with grilled chicken or halloumi or falafels or all three. Top with fresh salad and roasted vegetables. Drizzle with humus, tzatziki and red pepper tapenade.
Eat with joy.
Laters, Kate x