February 26, 2012
Being a chef can have its disadvantages.
People have certain expectations.
They exclaim 'your family must eat well' and to my husband 'you're on a good wicket then' while pointing at his tummy.
But really, you can't always be on. Its not souffles and sunshine all the time.
I thought I'd give you, my Dear Readers, an insight into one of our family meals- just a dinner. Last Sunday nights supper actually.
I wanted something quick and easy, tasty, and that would incorporate a heap of our garden veggies before they take over the yard.
This is it. Chicken Veggie Pasta Stuff. Sound good?
Welcome to my world.
Chicken thigh fillets- cut into chunks
Small amount smokey bacon- from the freezer
Leek- rescued from the bottom of the crisper
Mushrooms- reduced to clear and marked down
Zucchini- so many zucchini!
Cherry tomatoes- veggie patch
Spinach- from the freezer
Garlic- always on hand
Slurp of white wine- cause thats what I was drinking
Splash of red wine vinegar- from the pantry
Dribble of lactose free cream- UHT pantry pack
Basil- veggie patch
Gently sweat down the leek and bacon to render out some of the smokey fat.
Throw in the chicken and seal it off.
Add in all the veggies, all at once to make life easier. Squish the tomatoes as you stir to help make some sauce.
Now slurp in the garlic, wine and vinegar and give a good mix around.
Simmer just until the chicken is cooked through, then take off the heat and dribble in enough cream to the pan juices to make a sauce. Toss in the basil leaves.
Serve over pasta. San Remo is my favourite, it tastes good and retains some bite to it when cooked, but like most gluten free pastas doesn't stay in one piece if you want it the next day.
So Dear Readers, that's an ordinary dinner at this chefs house. What did you have for dinner today?