Chicken herb salad

chick ray

So there’s not a toddler alive who doesn’t treat green leaves and herbs with the gravest suspicion, but I think of it as aversion therapy – if we put it on the table and treat it as normal, one day he might not see it as poison. Bert had the chicken plus some cucumber sticks. We all had bread and butter.

This is Bert tucking Ray up with a blanket, knitted monkey and dummy. So thoughtful!

Serves 2.5

2 chicken breasts

Drizzle of olive oil

Juice of half an orange

2 tablespoons of honey

2 tablespoons of white wine vinegar

Pinch of saffron

2 cloves of garlic, crushed

Bag of rocket

Small bunch of coriander, chopped

Small bunch of basil, leaves chopped

Small bunch of mint, leaves chopped

Brown the chicken in a very hot, oiled pan for 2 minutes on each side then put the (oven proof) pan in the oven for 10-15 minutes at 180 (grid rack on the bottom of the Aga roasting oven). It takes 10 minutes in our Aga but it’s always hotter than it should be.

Meanwhile, put the orange juice, honey, vinegar and saffron in a small pan and simmer until it gets syrupy – about 5-10 minutes. You can see it start to bubble fiercely like toffee, rather than gently like liquid. Take it off the heat and drop in the crushed garlic. When the chicken’s done, cut it into bite sized pieces and tip it into the pan, coating it in the syrupy sauce. At this point I took a few pieces out for Bert.

Then tip all the rest of the chicken onto a bed of rocket and chopped herbs, and toss.

We finished with chocolate buttons, the After Eights of the toddler world.

 

 

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Mini risotto alla Milanese

milanese

Oops, we’re having a barbeque for dinner and forgot to start it in time for Bert.

Serves 0.5 with leftovers for risotto balls for lunch – triple the quantities to serve 1.5

1-1.5 teaspoons butter

1/2 onion, diced finely

1/3 stick celery, diced finely

1/2 clove garlic, crushed

1/3 cup arborio rice

1 and 1/3 cups hot water from the kettle

About 1/3 to 1/2 a low salt chicken stock cube, crumbled

Pinch of saffron

Handful grated parmesan

Grating of black pepper

Saute the onion, celery and garlic in the butter till soft and translucent then stir through the rice. Add the liquid bit by bit till it’s absorbed – it will take about 20 minutes. Throw in the saffron with the first addition of liquid and add the pepper and cheese at the end.

We’re using the (pretty tiny amount) of leftovers for risotto balls for Bert’s lunch one day this week. They’d be nice with tomato sauce in the middle.