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The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Poultry?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Poultry"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"36"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2614008584483214856"},"published":{"$t":"2016-03-09T12:55:00.000+01:00"},"updated":{"$t":"2016-03-16T11:12:41.047+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Chicken Tikka Masala Pizza"},"content":{"type":"html","$t":"\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25567930356\/in\/photostream\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25567930356_6efd690e34_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe basket brimming with fresh fruit, vegetables and a few early spring flowers are loaded into the boot of my car. It is a lovely sunny morning, the busy market place coming alive with fresh new colors of spring and throngs of people meander the cobblestone streets catching the first really warm rays of sun this year. With the boot of my car still open I sit on the fender, taking a minute to catch my breath and watch the bustle around me. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EPeeling open a brown paper bag, I am greeted by a sweet heady scent. The sticky Medjool date is soft and ambrosial, honey-like and captivating. I smile and look at my car full of produce and groceries. Our market provides me with most of the items from famers, butchers and bakers from the region but there are a few selected items that come from a little further. A few thin slices of chorizo, a small container of green olives and those delightful dates are tucked away in paper bags\u003C\/p\u003E\u003Cp\u003EI love the freedom of choice. Paying attention to buy mostly from friendly farmers in my region, there are nonetheless a few specialty items that make a simple dish just a little more momentous.\u003C\/p\u003E\u003Cp\u003EThis mirrors often also in my work ethics and the clients I enjoy working with. I am currently working with a small fine pizza chain in the region who are changing and updating many things not only on their menu but also with regards to their marketing and social media. I will be working with them this year photographing, styling their specials and brainstorming and creating ideas to be developed further with the purpose of placing them more prominently into the market. Food business is evolving and as a food blogger I have seen the incredible explosion over the past ten years. The impact has been riveting all through the food business – regardless of which aspect one is involved with. My freedom of choice to work with them will be exciting as the team is open, creative and are highly motivated.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24963633654\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1581\/24963633654_754c4a1fb5_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFor our first special coming up in April we created a fusion of flavors bringing the flavors of India together with the iconic Italian pizza and pairing them in perfect harmony in this Chicken Tikka Masala Pizza. If I were to add another layer to this dish I would tell you that according to history the famous chicken tikka masala actually originated in the UK. Would this confuse you or intrigue you more? For me, this is the beauty of the foodie world we live in today. We are free to experiment and create, to develop and test. And when the client plays the same game and respects the same value fun and work go hand-in-hand!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E“Love what you do and do what you love. Don't listen to anyone else who tells you not to do it. You do what you want, what you love. Imagination should be the center of your life.” ~ Ray Bradbury\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EAmen!  \u003Cp\u003ELuckily I convinced them to allow me to share our pizza idea here on the blog. I sometimes like to integrate part of what I am doing off this blog, with this blog, as all of it came about thanks to this blog! Does that make sense?  \u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967412973\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1622\/24967412973_897b8f828c_b.jpg\" width=\"683\" height=\"1024\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhile purists will stick their nose in the air and say this in no pizza – I am saying give it a try! We are lucky to have so much diversity and enjoy the luxury of being versatile. The chicken pieces are marinated in yogurt and spices to bring out a full flavor, and then broiled in the oven until tender. The pizza itself is the typical yeast dough which is covered in a fruity tomato sauce, a few slices of mozzarella. Crunchy green and red bell peppers with red onions add the final touch.  \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chicken Tikka Masala Pizza\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chicken-tikka-masala-pizza\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967412973\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1622\/24967412973_897b8f828c.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT5H30M\"\u003E5 hours 30 minutes\u003C\/time\u003E includes rising and marinating time \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E2 pizzas 26 cm in diameter\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003EPizza Dough\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150g Italian pizza \"00\" flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g all-purpose flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E8g fine sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2g active dry yeast\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon extra-virgin olive oil\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003E Chicken Tikka Masala\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g low-fat natural yoghurt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 garlic cloves, crushed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons ginger, finely grated\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons ground turmeric \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons garam masala \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons ground coriander\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons ground cumin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E850g skinless, boneless chicken breasts, halved lengthwise\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EPizza\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g mozzarella cheese, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large red onion, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 each green and red bell pepper, sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 recipe \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html#roastedtomatosauce\" target=\"_blank\"\u003Eroasted tomato pizza sauce\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bunch coriander leaves\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the pizza dough combine flours and salt in a larger mixing bowl. \u003Cbr \/\u003E\n\u003Cli\u003EIn a small mixing bowl, stir together 200 ml lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.\u003Cbr \/\u003E\n\u003Cli\u003EKnead the rested dough for another 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface and cover with a damp cloth. Allow to rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.\u003Cbr \/\u003E\n\u003Cli\u003ETo make the pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape. Transfer to a pizza pan.\u003Cbr \/\u003E\n\u003Cli\u003ETo make the chicken tikka begin by preparing the masala or spice mixture. Mix garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Using only half of this spice mixture whisk together with yoghurt and salt in a medium bowl. Add chicken and turn to coat. Cover and chill for 4-6 hours.\u003Cbr \/\u003E\n\u003Cli\u003EPreheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots about 10 to 12 minutes. The chicken will not be cooked through as it will finish cooking on the pizza. Cut chicken into bite-size pieces. \u003Cbr \/\u003E\n\u003Cli\u003EPreheat a pizza stone in the oven at 250C. Put together the pizza by spreading some of the tomato sauce over the base of each pizza. Top with the cheese, and scatter with slices of red onion, bell peppers, finally top with the chicken pieces. Place the pizza on the stone and bake for 8 to 10 minutes until the sauce is bubbling, the dough is golden and crisp and the chicken in cooked through. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cstrong\u003ENotes:  The dough\u003C\/strong\u003E is my go to pizza dough for a quick weeknight pizza fix. It is a flavorful dough that will last in the refrigerator for up to a week. Rise time will depend on the temperature and humidity of your kitchen or refrigerator. If you are in for a little challenge give this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html#basicpizzadough\" target=\"_blank\"\u003EBasic Pizza Dough\u003C\/a\u003E a twirl. The original recipe is taken from “\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1580082688\" target=\"_blank\"\u003EThe Bread Baker's Apprentice\u003C\/a\u003E” by Peter Reinhart. \u003Cstrong\u003EAs with all pizza toppings\u003C\/strong\u003E you can add as much of the toppings as you like. We prefer less rather than more. The recipe for Chicken Tikka Masala is a fairly large one and you should have some leftovers after topping both the pizzas. Freeze the rest or I usually like using the leftovers on a big salad or for wraps the next day.\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pizza Chicken Tikka by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24967437923\/\"\u003E\u003Cimg alt=\"Pizza Chicken Tikka by Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1686\/24967437923_af1a38628e_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s1600\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s200\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EThe pizza is not over-topped with too many random toppings but focuses on the actual flavors and of bringing them together in harmony. Not too heavy with cheese and the tomato sauce is made with sun-riped juicy good canned tomatoes and herbs. A great easy going pizza but with lots of good aromatic flavors!    \u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003E\u0026nbsp;\u003C\/h4\u003E\u003Ch4\u003EWorkshop Update\u003C\/h4\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"margin: 0px 10px 0px 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E \u003Cp\u003EDo not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!  \u003Cp\u003ETake your passion and grab your chance to improve your food photography.\u0026nbsp; Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!  \u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E \u003Cp\u003EDon’t miss your opportunity to unleash your creativity.  \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003EMore Quiche, Pizzas, Tarts, Crostatas \u0026amp; Co. from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Tomato Goat Cheese Anchovy Galette by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8181\/7923418486_79ae222887_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX4B7ySHBjcFJa4zm9LYZo42Odd-2yRQDGDmRKqLoQ6-UR_jtdHbic8g9xeQJqwX3sN1Tw56ViCoMBMGN05Cty85x6XYwe90Y-HLAaNEeVkmaEUPTVYinkOOLT09Z2def56eiTLg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" border=\"0\" alt=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo9a2oW8M5yo1NWHJrJpnioNS8Y8hDVeV5CkBArA99oenTN6ugbpKBM15bUy5h2oPAS23hPzwh10pKmB4OATg0kLTrYJlL6McMWo8sqDvDHig6t23MYZJ9my2FaXQIFecl-uF_xw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/HeirloomTomatoGoatCheeseGalette.html\" target=\"_blank\"\u003EHeirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/roasted-pumpkin-aubergine-zucchini.html\" target=\"_blank\"\u003ERoasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/roasted-tomato-aubergine-and-tahini.html\" target=\"_blank\"\u003ERoasted Tomato Aubergine and Tahini Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2614008584483214856\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/03\/chicken-tikka-masala-pizza.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2614008584483214856"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2614008584483214856"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/03\/chicken-tikka-masala-pizza.html","title":"Chicken Tikka Masala Pizza"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjg5sA65Y1JDXLbUwufSRu5JdngFEkB7puoCsW82PXLCnAxaJ3qLmKvoPwjc6trChfPblagLbGAzXAyIr8coOf-R4Gj6tGxJCE9SlpKcd_tdP10f4zhmn_0gjsS6upbkU76P8sP\/s72-c\/Pizza_ChickenTikka-by+Meeta-K-Wolff-0104.jpg","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4590026978705698410"},"published":{"$t":"2015-09-09T12:21:00.000+02:00"},"updated":{"$t":"2015-09-09T12:21:40.235+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Wine Braised Herb Chicken with Roasted Grapes"},"content":{"type":"html","$t":"\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063420288\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5762\/21063420288_30628be4f3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt could not have been a more perfect day for our day tour on the river Saale. Gorgeous blue skies with a warming sun promised to make the trip unforgettable. Packing the kids into the car I picked up my friend at the Weimar train station and we headed to Camburg, where we met with Mario Brömel who was going to guide us along the river in canoes for an hour-ride to the vineyards of \u003Ci\u003EWeingut Zahn\u003C\/i\u003E. We set off on the Saale through unspoilt nature, enjoying the tranquility of the nature around us. This route is one of the most picturesque river routes in Thuringia where the landscape is dotted with castles, vineyards and hills, and paddlers can make stops at the various points on their journey. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIn just over an hour we reached our intended destination – the \u003Ci\u003EWeingut Zahn\u003C\/i\u003E, where we were to meet with Elvira Zahn and Torsten General the couple currently creating big waves with their new and innovative wines. The vineyard is located in the district \u003Ci\u003EGrossheringen Kaatschen\u003C\/i\u003E, in the southernmost corner of the Unstrut vineyards in Thuringia. Between Naumburg, Weimar and Jena, idyllically located on the Saale river. As we take our seats on their sun terrace, Torsten brings a few bottles of wine, Elvira on his heels with thin stemmed wine glasses. The kids get a bottle of their own – a bottle with white grape juice from the Zahn vines. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Weingut Zahn-0055 by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21080974759\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Weingut Zahn-0055 by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/756\/21080974759_1c405681ca_c.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ca title=\"Weingut Zahn-0024 by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21079949178\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Weingut Zahn-0024 by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/760\/21079949178_a4d32c39be_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0012) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21225084956\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0012) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5825\/21225084956_6e87205ba8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe Zahns have managed these vineyards since 1964, now in the third generation the winery boasts of modern wine cellars and equipment. With the passion for Wine the Zahns cultivate 60 thousand grape varieties over 9 hectares of wine hills. Torsten tells us the wine bar started back in 1999 as a small wine stall called “\u003Ci\u003EBesenwirtschaft\u003C\/i\u003E” where guests could order cheese or bread with lard with their wines. The restaurant at that time seated only twenty. Today, things look a little different with seating for 200 guests, the wine restaurant directly on the banks of the Saale has grown exponentially. \u003C\/p\u003E\u003Cp\u003EThe Zahn family are very much attached to their region, striving to provide individual wines of the highest quality. They combine their passion and enthusiasm for the grapes with environmentally friendly and natural cultivation with modern cellar techniques, offering distinctive regional-typical wines. This concept was rewarded recently at the “\u003Ci\u003EGebietsweinprämierung Saale-Unstrut 2015\u003C\/i\u003E” where their wines were\u003Ca href=\"http:\/\/www.toskanaworld.net\/datenbank\/image\/pressemeldungen\/pdf\/TA_20150321_Gebietsweinpraemierung.pdf\"\u003E valued with 4 medals\u003C\/a\u003E, including 2 gold medals for the late vintage 2013 “\u003Ci\u003EWeißburgunder – Lignium\u003C\/i\u003E” and the 2013 “\u003Ci\u003EKaatschener Dachsberg –Vivien- Blauer Zweigelt Blanc de Noir\u003C\/i\u003E” sparkling wine. The vineyard also won the prize of honor for the most successful wine estates 2015.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0032) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063214470\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0032) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5830\/21063214470_89590cc5f3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EPrizes here or there, fact is the Zahns are down-to-earth people and are proud to be a part of such a beautiful region. This is mirrored in everything they do including how they run their very successful restaurant. \u003C\/p\u003E\u003Cp\u003E“We do not experiment much!” states Torsten. It surprises me a bit I must admit but when he explains that they have learnt to trust the old traditional Thuringian cuisine and interpret this innovatively I understand exactly what he means. I have experienced this idea during all my travels through Thuringia and each chef I have met, proud of the roots this region provides, creates this concept so uniquely. Having said that, they do look over the edge of their plates for inspiration for their dishes. The Zahns are very particular of sourcing their products from the region and this alone allows them to pair flavors and regional items in a contemporary manner. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0049) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21240837262\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0049) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5819\/21240837262_9b954cbb46_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThey have come a long way from the “Käse \/ Fettbrot” days , today with four cooks in the kitchen they offer a range of very interesting dishes that highlight their wines perfectly. Each dish comes with a wine recommendation, like serving a dry 2014 \u003Ci\u003EWeißburgunder Bünauer Berg late\u003C\/i\u003E vintage with rich flavored Duroc pork chops served on a bed of chantrelles and pointed cabbage and rosemary potatoes. One thing guests will be missing for sure on their menu – beer! \u003C\/p\u003E\u003Cp\u003EThe Zahns make up for the missing beer though and offer their guests an exclusive picnic in their picturesque vineyards overlooking the Saale and the \u003Ci\u003EKaatschener Dachsberg \u003C\/i\u003Evalley. Their baskets are packed with a variety of goodies. Depending on the type of basket you request there will be smoked trout, Thuringian sausages, cheese platter, fruit, salads, water and of course you will always find a bottle of their wines. They also pack, a picnic blanket, plates, bowls and glasses. All you need to do is find the perfect spot to enjoy the rest of the afternoon in this beautiful wine country. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0066) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20628637924\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0066) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/613\/20628637924_1811a0ea84_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe take our picnic baskets and after the excitement of canoeing through the Saale, kick-off our shoes, finding a nice shaded picnic table protecting us from the hot sun and just relax soaking up the lovely landscape. \u003C\/p\u003E\u003Cp\u003EThe Weingut Zahn terrace is open from March through to October and from October they open their wine cellar to the guests. Throughout the year they offer extremely thrilling events, my favorite is definitely the “Tafel am Dachsberg” where under the summer moon, a 30m table is arranged, up in their vineyards, guests get to cook their own meal, enjoying it with other guests and the Zahns will pair the meal with their wines. On 5\u003Csup\u003Eth\u003C\/sup\u003E and 6\u003Csup\u003Eth\u003C\/sup\u003E September you can find them in the wine village of Kaatschen at the 16\u003Csup\u003Eth\u003C\/sup\u003E Thuringian Weinbergfest. You will find their event calendar \u003Ca href=\"http:\/\/www.erlebnisweingut.de\/wp-content\/uploads\/2015\/05\/kuliKalender-Juli2015.pdf\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0024) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063215230\/in\/photostream\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0024) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/675\/21063215230_4af92bcbed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0040) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21259345451\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0040) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/781\/21259345451_8f0d57141a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith a bottle of their “Weißburgunder” secured in my bag I came back home, totally inspired by my memorable experience in the Saale-Unstrut region. I had an idea churning in my head for a great recipe and went to work to create my dish, highlighting the grapes and products of the region. My wine braised herb chicken and roasted grapes is a mighty dish, in my opinion that epitomizes my day on the Saale river and on the wine hills of Thuringia.\u0026#160; \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Wine Braised Herb Chicken with Roasted Grapes\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/wine-braised-herb-chicken-with-roasted-grapes\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21063420288\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0062) by Meeta K Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5762\/21063420288_30628be4f3_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E6 pieces (thigh and drumsticks) free-range chicken \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E4-6 shallots, halved or if small left whole \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 garlic head, halved \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E4 carrots, thickly sliced \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 medium sized sweet potato, cut into wedges \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E200 ml white wine (I used a Weißburgunder from Weingut Zahn, but a Riesling or a Bacchus would pair brilliantly here) \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E200 ml chicken stock \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003Elarge handful mixed herbs: tarragon, oregano, marjoram, thyme, very finely chopped \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2 bunches (handful) white and red grapes, left on their vines \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E2-4 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g melted butter \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003ESeasoning \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 C. \u003C\/li\u003E\u003Cli\u003ESet aside 1 tablespoon olive oil and butter each. Pour the rest of the oil and butter in a small mixing bowl, crush 1 garlic clove and add the herbs to make a thick basting paste. \u003C\/li\u003E\u003Cli\u003EHeat 1 tablespoon oil and a small glug of butter in a large saucepan over medium heat. Throw in 2 halves shallots and 1 garlic clove to infuse the oil-butter mixture in the pan. Allow to brown then remove from pan. Brush the chicken lightly with the herb basting paste, then season to taste. Add the pieces to the pan, in batches if necessary, and fry until golden on both sides. Transfer to a roasting pan. Place the carrots and sweet potatoes around the chicken and lightly brush the vegetables with the herb mixture too. Pour wine and stock – first only 100 ml each, then place the roasting tin into the oven. \u003C\/li\u003E\u003Cli\u003ERoast in the oven for 25-30 minutes (depending on how large the chicken pieces are), brushing the chicken with the herb mixture in between and adding more liquid if required. After the 25 minutes are through, add the grapes also brushing them with the herb mixture, pouring more liquid and then roasting for a further 20 minutes until caramelized. \u003C\/li\u003E\u003Cli\u003ERemove from the oven and arrange on a platter, serving with a crusty whole-wheat baguette and of course with lots of white wine (the same you used in the dish). \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wine Braised Herb Chicken with roasted grapes (0067) by Meeta K Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21240835112\/\"\u003E\u003Cimg alt=\"Wine Braised Herb Chicken with roasted grapes (0067) by Meeta K Wolff\" src=\"https:\/\/farm1.staticflickr.com\/713\/21240835112_953e203aea_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe dish is wonderfully elegant and offers incredible levels of flavor. Just perfect for the cooler Fall weather. Invite your friends, light up a few candles and open a bottle of good wine. Paired with a thick crust rustic bread and a green salad this meal will create lot of memories. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDubai Food Photography \u0026amp; Styling Workshops        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/strong\u003EIn just a few weeks we’ll be opening the doors for our annual Dubai Workshop 2015! We’re really excited to be welcoming participants not only from the UAE itself but also from India, Lebanon, Kuwait and Estronia. If you are interested we will open the workshop for 2 more participants! Join us! \u003Cu\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003E\u003Cimg alt=\"Dubai2015_IGBadge\" src=\"https:\/\/c1.staticflickr.com\/1\/358\/18969555329_76b5f562ed_z.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EDUBAI, UAE      \u003Cbr \/\u003E\n7th - 8th October 2015\u003C\/b\u003E     \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003EDetails \u0026amp; Registrations!\u003C\/a\u003E     \u003Cbr \/\u003E\nMore details on the upcoming and past workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Ehere\u003C\/a\u003E.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these dishes perfect for Autumn from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Lamb Lentil Salad (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb Lentil Salad (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmwAXv_zlXKZQ_l64Gq47caf9UiX3DsXFB3ueT9mIGIljTXzMluN_r4W8VBuzu7ymRQRzR9aQ964n5H-8mVKXKc-ho2ZCNfTBY0rwm_kGMolqaDa4vuTqpDg1ex8_z23P7kelkHA\/?imgmax=800\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0098-WM\" src=\"http:\/\/farm9.staticflickr.com\/8356\/8401775671_91623ae4f7_b.jpg\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Bouillabaisse (0458) by Meeta K. Wolff\" alt=\"Bouillabaisse (0458) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7192\/6975948564_8080880ba2_b.jpg\" width=\"190\" height=\"284\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/warm-lentil-salad-with-dried-cherries.html\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html\"\u003EBeef Kofta Curry\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/05\/cooking-school-bouillabaisse-with-red.html\"\u003EBouillabaisse with a Red Pepper Rouille\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4590026978705698410\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/wine-braised-herb-chicken-with-roasted.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4590026978705698410"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4590026978705698410"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/wine-braised-herb-chicken-with-roasted.html","title":"Wine Braised Herb Chicken with Roasted Grapes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmwAXv_zlXKZQ_l64Gq47caf9UiX3DsXFB3ueT9mIGIljTXzMluN_r4W8VBuzu7ymRQRzR9aQ964n5H-8mVKXKc-ho2ZCNfTBY0rwm_kGMolqaDa4vuTqpDg1ex8_z23P7kelkHA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3881640715365390191"},"published":{"$t":"2015-02-11T10:51:00.000+01:00"},"updated":{"$t":"2015-02-11T11:09:39.189+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Cooking School: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms"},"content":{"type":"html","$t":"\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0009 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0009\" src=\"https:\/\/farm8.staticflickr.com\/7335\/16480589622_2aa298aa8b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ERemember those university days when we literally lived on packets of instant ramen noodles after long hours in the library or in lectures or … at parties? The energy level at an all time low, often I had just enough to tear open a packet, drop the contents into a bowl and pour hot bubbling water from a kettle. As it steeped, I would snooze, head on the table! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIf I had a tad bit more energy I would make the effort of finding some fresh vegetable in the fridge, which would have been a miracle in its own right, and chopping it up for the soup. There was something instantly satisfying about the packet ramen noodles. No work and instant flavor, albeit a rather strong and salty flavor but my sodium-starved body often craved it after the long hours spent in class (or at a party!).\u003C\/p\u003E\u003Cp\u003EThanks to the ingenious Momofuku Ando, who invented the instant noodle gratification in 1958, I was introduced to the world of ramen and at about 60 cent a packet (back then when…) it was a cheap way to feed ourselves. But it was thanks to the instant ramen noodles that I actually began to experiment with cooking on my own, away from the kitchens of the hotels I was training in. I played around with different ingredients and flavors pairings. I know – as a hoteliers daughter I chose a questionable subject for my cooking trials.\u003C\/p\u003E\u003Cp\u003EWhile the concept of ramen originated in China, soupy broth over alkaline noodles have been a part of Japanese culture for over a century. Today the instant ramen noodle is one of Japans greatest export of the 21\u003Csup\u003Est\u003C\/sup\u003E century and each region boasts of their special flavors and style, all varying according to local tastes, ingredients and cultures. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0017 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0017\" src=\"https:\/\/farm9.staticflickr.com\/8618\/16294109260_8afd66dbbc_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhen I left university and arrived in Germany, it was very hard to find those packets of instant ramen and if there wasn’t an Asian shop nearby I was forced to use other means. I read more about making an authentic ramen, making my own broths and tried my hand at making the noodles. I was not always very successful with the noodle making part, which led me to use all kinds of store-bought noodles, yes even dried linguine! As more Asian products began appearing in supermarkets here in Germany I was ecstatic at finding dried ramen noodles and sometimes even the fresh variety. I left the packets of instant ramen behind and new exciting doors of fresh ramen making opened for me. \u003C\/p\u003E\u003Cp\u003EThe only down part of this new revelation was the time intensive preparation of the authentic ramen. Is it even possible to make an authentic ramen outside of Japan? My love for ramen was major but I often missed the days of ripping open a packet and having a steaming bowl in seconds. Broth making took a good few hours and preparing the toppings was also time intensive. I would make large batches of broth and freeze, which was great but there were many days when I came home from work and just wanted a quick fix – even the defrosting process sometimes took time. Over the years I have found my balance with ramen. When at home authenticity is not always my top priority, which means I do not have to sacrifice a whole day making some of the items. Instead, I allow my creative juices to flow and let the ingredients in my fridge guide me.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0003 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0003\" src=\"https:\/\/farm8.staticflickr.com\/7440\/16295289689_4abc0e31b9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhat I do always have in my pantry and fridge are the basics needed to make a good replication of a fancy ramen. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ERamen Pantry\u003C\/b\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EA packet of good dried ramen noodles - udon, soba or those yellow curly noodles are best for ramen. However, if I plan ahead I make sure to buy fresh ones. Often however my ramen cravings hit at odd hours! The days of trying to make my own are gone and forgotten. \u003C\/li\u003E\n\u003Cli\u003EMiso paste to season the broth. I like white miso, also known as shiro miso, it has a milder delicate flavor and has less salt than the other varieties. I love using it to glaze fish and chicken and use it in soups to give it more umami! If you prefer a bolder taste you might want to try red miso or Aka miso. It has a more pungent flavor so use sparingly as it can over-power milder ingredients in the ramen. \u003C\/li\u003E\n\u003Cli\u003EBroth: I always have a large jar of good store-bought broth in the fridge. I pay attention that it is low-sodium and stock up with chicken, beef and vegetable broth. However, when I can make time for it and plan ahead I prefer to make large batches of homemade broth. The broth base can range from all kinds of ingredients starting with animal bones—pork, chicken, beef, and fresh fish. To this I will add lots of vegetables like parsnip, carrots, leeks etc. and then incorporate a variety of aromatics, such as charred onions, garlic, ginger. \u003C\/li\u003E\n\u003Cli\u003EEggs … and ramen are a pair made for each other forever. Be it poached, fried of soft-boiled a ramen without eggs is just like currywurst without the curry sauce! \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EIf you have these basics you are ready to get your miso ramen rocking.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" title=\"MushroomsEnokiShimeji-WM-0197 by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7428\/16479806981_041976b424_b.jpg\" width=\"640\" alt=\"MushroomsEnokiShimeji-WM-0197\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Ch5\u003EShimeji Brown Beech \/ Buna and White Beech \/ Bunapi\u003C\/h5\u003E\u003Cp\u003EAfter shitake and enoki, shimeji mushrooms are the third most popular mushroom variety used in Japan. They are also called “\u003Ci\u003Ebeech mushrooms” or “buna mushrooms”\u003C\/i\u003E as they often grow on fallen beech trees. There are two kinds of shimeji mushroom the \u003Ci\u003Ebrown beech\u003C\/i\u003E, which have white\/brown speckled caps. The \u003Ci\u003Ewhite beech or “bunapi”\u003C\/i\u003E (pictured above) is bred from the brown variety for its beautiful smooth ivory color. Taste wise they both are gorgeously nutty and buttery. These mushrooms must always be cooked and cannot be eaten raw as they are bitter and cannot be easily digested when raw. Being very delicate they do not need long to cook and they have a crunchy texture. They are great in stir-fries, in scrambled eggs or in ramen!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EThe main thing to keep in mind when making ramen is that a few of the items need to be cooked separately and combined at the very last minute. The noodles need to be boiled by themselves in salted water and then drained. The vegetables and meat need to be thoroughly cooked on their own. The broth needs to be heated in its own pot immediately before serving. If you are using eggs on your ramen, they will have to be prepared in their own saucepan or skillet. Depending on what ingredients you are using and how long each take to cook and prepare you should start with the one that needs the longest time first. In the end you will be rewarded with the most satisfying meal that will and make you feel it was worth it.\u003C\/p\u003E\u003Cp\u003EImportant is that the broth needs to be hot when it is ladled and brought to the table. While you have some leeway on the temperature of your vegetables and meat by the time you put everything together, the broth has to be piping and steaming. The noodles can be slightly undercooked as they will soften further while they are sitting in the hot broth – al dente is better than à point in this case. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"MushroomsEnokiShimeji-WM-0203 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"MushroomsEnokiShimeji-WM-0203\" src=\"https:\/\/farm8.staticflickr.com\/7421\/16481551225_3c662a7779_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch5\u003EEnoki\u003C\/h5\u003E\u003Cp\u003ELong stemmed and thin with tiny white caps these wonderfully mild and slightly fruity mushrooms are often a highlight in many Japanese dishes. They are easy to cultivate and are packaged in clusters. Enoki have a very crisp texture and do not need long cooking procedures. In this ramen soaking them in the hot broth is more than enough. Keep them in a paper bag in the fridge and they should last about 4-6 days.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EWhen it comes to the toppings you can be as creative as you like. Finding balance with my ramen meant allowing me to use several ideas brewing in my head and raid the fridge whenever the craving strikes. Toppings can be anything from simple vegetables and seasonings to more complex meats, and sauces that need to be prepared separately and in advance. Shredded pork, ground meat, duck breasts, bacon, seafood are the more richer topping ideas and vegetables like kale, cabbage, mushrooms, or stir-fried vegetables provide a simpler and vegetarian option to your ramen. Also kimchi, and sheets of nori or wakame are great additions too.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0012 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\" src=\"https:\/\/farm8.staticflickr.com\/7387\/16455549446_897102b7cd_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIf I were to break ramen making down it would be 3 easy steps, each of which can be built-up on and developed as desired.\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EThe noodles: this can be as easy as actually using the noodles from the instant noodle packet – throwing away the small packets of flavorings, or taking it a level higher and using some good quality dried noodles or fresh noodles. You can also make the noodles at home.      \u003Cbr \/\u003E\nIf you want to have a go at making your own noodles \u003Ca href=\"http:\/\/www.finecooking.com\/recipes\/homemade-ramen-noodles.aspx\"\u003EFine Cooking’s Homemade Ramen Noodles\u003C\/a\u003E is a good guide. \u003C\/li\u003E\n\u003Cli\u003EThe broth: here too you can go for as basic as using a stock cube or powder, or buy good store-bought broth or use broth made from scratch at home. Season with your favorite miso paste, shoyu sauce or sea salt.      \u003Cbr \/\u003E\nTonkotsu ramen broth is right up there when it comes to ramen broth. Made with pork bones to give you an intensive, sticky intense broth. The Serious Eat lab experimented and made one mean \u003Ca href=\"http:\/\/www.seriouseats.com\/2012\/02\/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html\"\u003ETonkotsu ramen broth from scratch\u003C\/a\u003E.       \u003Cbr \/\u003E\nThe Kitchn provides an \u003Ca href=\"http:\/\/www.thekitchn.com\/whats-the-difference-white-yel-79637\"\u003Einsight on various types of miso paste\u003C\/a\u003E available. \u003C\/li\u003E\n\u003Cli\u003ECustomize your toppings: as I mentioned above as complex as you like and as time allows or keep it as simple as using what you have in the fridge or pantry. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EMy miso ramen uses some of my favorites. I particularly like chicken or duck breasts with my ramen and a variety of vegetables. In this miso ramen I have used chicken breasts that are glazed in miso to this I add sautéed spinach and use 2 shimeji mushroom varieties the white beech (Bunapi) and enoki – both add a beautiful nutty flavor to the dish. My tip if you are making this for a crowd - I only divide the noodles and broth into the bowls, the toppings are all put in serving bowls and laid out on the table to allow everyone to assemble their ramen toppings as desired. This also allows vegetarians amongst my friends to top with fresh vegetables and sprouts while the non-vegetarians can help themselves to pieces of poultry and eggs. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/miso-ramen-with-miso-glazed-chicken-enoki-and-shimeji-mushrooms\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0003 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16295289689\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0003\" src=\"https:\/\/farm8.staticflickr.com\/7440\/16295289689_4abc0e31b9.jpg\" width=\"240\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 liters chicken broth, homemade or store-bought \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 chicken breasts, cut into bite sized pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 + 3 tablespoons fresh miso paste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 cloves garlic, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g dried Ramen \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g spinach (fresh or frozen - if using frozen defrost prior to prep) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g corn kernels \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g shimeji mushrooms \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g Enoki mushrooms \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4-5 spring onions, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fresh bean sprouts \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Shoyu, Japanese soy sauce \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESriracha sauce \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons peanut oil \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EHeat 1 tablespoon peanut oil and sauté 1 garlic clove. In a bowl add 1 tablespoon soy sauce and 3 tablespoon miso paste. Add the chicken pieces and mix until coated then cook until lightly browned. Set aside. Make sure not to overcook the chicken pieces at this stage. As you serve with the hot broth they tend to cook further in the bowls. In the remaining oil quickly sauté the shimeji mushrooms until cooked through. \u003C\/li\u003E\n\u003Cli\u003ECook the eggs in plenty of boiling water and cook: 6 minutes for runny 8 for slightly runny and 10 for hard boiled. Peel then set aside to cool slightly. \u003C\/li\u003E\n\u003Cli\u003ESauté the remaining garlic with the rest of the peanut oil, then add the spinach. If using fresh cook until slightly wilted, if using frozen spinach cook until warmed through. Set aside. \u003C\/li\u003E\n\u003Cli\u003EBring the broth to a gentle simmer add the remaining miso paste and the last tablespoon of soy sauce and simmer for another few minutes. Keep hot. Cook the ramen noodles in water according to packet instructions - this should take about 3 to 4 minutes. Drain with cold water to stop the cooking. \u003C\/li\u003E\n\u003Cli\u003EDivide the noodles in 4 bowls, add the chicken, eggs, spinach, the cooked shimeji mushrooms and the enoki mushrooms, spring onions, corn kernels and bean sprouts to each bowl. Then ladle the hot soup into each bowl and serve with a drizzle of sriracha sauce. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThis is such a versatile dish that you can serve it topped with all kinds of ingredients.     \u003Cbr \/\u003E\nTry Kimchi, shredded kale, pork strips, watercress, spiced group beef - let your fantasy play with as many ideas as it likes!\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Ramen_MisoChicken-Corn-Spinach-WM-0015 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html\"\u003E\u003Cimg alt=\"Ramen_MisoChicken-Corn-Spinach-WM-0015\" src=\"https:\/\/farm8.staticflickr.com\/7314\/16293839358_2cf7c0e1b9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis for me is my epic satisfying dish. I love my dal and it is for me comfort food pure but a miso ramen just hits all those spots in me that needs that extra comfort. This is pure umami! This miso ramen has lovely fresh ingredients is easy to make and promises all the big flavor required to satisfy the ramen craving - instantly!\u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for my upcoming workshops this Spring! We’ve almost filled up both workshops just a few slots left on each. Join me for an awesome, fun and hands-on food experience!\u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Asian style ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Thai Red Curry Prawn Noodles (001) by Meeta K. Wolff\" border=\"0\" alt=\"Thai Red Curry Prawn Noodles (001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivASj1D6MRhvdPTXziuvhSpt3tcAi7tAnvL6g2J-HvdQvOUjH5v3TCUGA6zb38FeOB0TNJftHcUjJcQ5dzerYAsk4X0d6oH5mLrAejsVIlb-dOntW4M68wD5CktfM503XWz2Tymw\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Beef Vegetable Tofu StirFry (01) by MeetaK\" border=\"0\" alt=\"Beef Vegetable Tofu StirFry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhBfyHtNAF61-8oEVAuwRKQbtCvdcsphUBENO8wHCzeMTYMNGmiQob95U2WCPC6ibfksW-r4qnVbxQ2TIQITrOCD3N7dHsJ2caecoAbO2JiCd515MdbaHeE4-OFZwL4e7-4sHH6VQ\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/designsponge-in-kitchen-with-spicy-bowl.html\" target=\"_blank\"\u003EThai Red Curry Prawn Noodles\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Ch6 align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/beef-vegetable-and-tofu-stir-fry.html\" target=\"_blank\"\u003EBeef Vegetable and Tofu Stir-Fry\u003C\/a\u003E\u003C\/h6\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3881640715365390191\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3881640715365390191"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3881640715365390191"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/Miso-Ramen-Miso-Glazed-Chicken.html","title":"Cooking School: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2926819566810414789"},"published":{"$t":"2014-12-17T10:23:00.001+01:00"},"updated":{"$t":"2014-12-17T10:23:27.912+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Orange Marmalade and Port Glazed Duck with A Parsnip Pumpkin Truffle Butter Mash"},"content":{"type":"html","$t":"\u003Ca title=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0189 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16029765215\"\u003E\u003Cimg alt=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0189\" src=\"https:\/\/farm8.staticflickr.com\/7484\/16029765215_d59494f33a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt looks it’s going to be another snow-less Christmas this year again. Last Christmas was mild, the temperatures hardly falling below 0 degrees Celsius. This year we had a spot of snow. It made my heart flutter a bit, but that fluttering disappeared soon enough when the next morning I had to slip and slide to get to my car, and scratch it free of the thick ice. I love all the Christmas spirit but I can often do without the cold and snow that comes with it. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThere will be some shaking their heads - Christmas without snow? I admit a part of me will agree that a few flakes, a white blanket over the hills, and sparkling silver reflections of the moonlight over the fields give a magical feel to the season. I love the sparkle, glitter, glimmer of everything around me at this time of year but after Christmas I am soon yearning for the green over the fields, the vibrant pastels of flowers and warmth of the sun.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/wlfcxUF6zT\/?modal=true\"\u003E\u003Cimg title=\"2014-12-15 08.52.26 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto\" border=\"0\" alt=\"2014-12-15 08.52.26 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguSizApIPVrdI78-eN3QlDMIhN-r8t8GTgv0wiZOxrd59D2A3WMLo2nyiyQT3XrpzaEMgNQ_VunN1nn_8jvgv26x4_v0rFbWL5VtShLBJtyWasdo0V9Fq41lfokMVI_ao168L6-g\/?imgmax=800\" width=\"500\" height=\"750\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cem\u003EInstagram | \u003C\/em\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/wlfcxUF6zT\/?modal=true\" target=\"_blank\"\u003E\u003Cem\u003EMy Christmas wreath adorns the front door\u003C\/em\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFor now the temperatures are bearable and the air is crisp without the biting cold. The houses glow in warmth through windows lit with candles and lights. Over the past week I’ve seen several people transporting their trees on the roof. It makes me smile as I try to imagine how the particular family will decorate the tree. Our tree comes up this weekend. As we do each year, we’ll be making our trip to the forest where the forester helps us cut down the chosen one for 2014. At home, with \u003Ci\u003EGlühwein\u003C\/i\u003E, cookies and our favorite Christmas carols on the radio, we’ll decorate it – as we always do in red and gold – because Christmas always sparkles in red and gold. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0202 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16027831421\"\u003E\u003Cimg alt=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0202\" src=\"https:\/\/farm8.staticflickr.com\/7515\/16027831421_1cae910827_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI’ve been with Tom for over 16 years and except for one Christmas where we spent in Dubai, we have spent every Christmas Day at Tom’s parents’ house. With the entire family – 10 of us – gathering around a massive table laid with an immaculate white tablecloth, slim long red candles radiating in vintage silver candle stand and the good China and silverware - it really is a gorgeous sight. My in-laws are not the persnickety kind of people. They’re strong, robust folk who spent most of their lives in the GDR, working hard their entire lives. They are not much for travelling and invest most of the free time in their garden and house. They enjoy being home. So when the good stuff comes out on the table it really signifies so many things for them.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqt9mw4C9rMF3DgLcOvdauwGf2FutT7PB6bu5ryP2iRaRh_MdaHmpgTT-KrHP92woc6B0vhp5TqVxXEdr477uG-CwFdYFZA9TamPvcVoeoejsl2FadG4hfFk5N5kLurNJsgO7vkQ\/s1600-h\/2014-12-07%25252010.26.27%2525201%25255B12%25255D.jpg\"\u003E\u003Cimg title=\"2014-12-07 10.26.27 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto\" border=\"0\" alt=\"2014-12-07 10.26.27 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1QTZOfya-4suZdqcMaV8Hh2HYY-qMe2h6eJrJOEP5sAmxpRziQmUfe89ehQFqSHCZQQve1YM1n9yNsUHSMGB37Owva0u0lN59Z1T5m4100y6aczsCNtcY9eHf0Q52ipLc-Uprnw\/?imgmax=800\" width=\"500\" height=\"500\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cem\u003EInstagram | \u003C\/em\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/wTPBC7F6w0\/?modal=true\" target=\"_blank\"\u003E\u003Cem\u003ESoeren’s gingerbread house\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EChristmas Day lunch always consists of a gently roasted succulent goose with stuffing and four additional legs. It is the joke each year “the mutant Goose!” As most of the family members want a goose leg, my mother in-law often buys four additional legs and places it along with the whole goose giving the appearance of a six-legged bird! A rich gravy accompanies the goose, on the side spiced braised red cabbage with apples, cloves, juniper berries and cinnamon and the every famous \u003Cem\u003EKlöße\u003C\/em\u003E – those German dumplings. A big meal that had us sitting around at the table for hours. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0194 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15843722829\"\u003E\u003Cimg alt=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0194\" src=\"https:\/\/farm8.staticflickr.com\/7518\/15843722829_834d2b4058_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAfter so many years of this tradition, this year a premier – a break in the custom – Christmas Day will be celebrated in Weimar at our place. I am thrilled mostly, maybe a slight tad nervous but generally I am elated to have my in-laws make this step and I look forward to having my husband’s entire family come over for this special festive time. My husband is sentimental as he always enjoyed going home for Christmas. He is rooted deeply in the house he was brought up in. At the same time he has accepted the passing over of the baton this Christmas as a good elder son does. And Soeren – he is just excited to have the pack of Wolffs over! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicAf0YG54hwTmQwSTQMa06jwCMhHZQBe_0u8n8PGnSo-F7C4L3N1XsDafX4ns7bXWfVvy7jXzIB50x_4IQD6rMBDCWtvxxmgiAzApwQpXJUSzAWS5HlTg_1zc7SUeMJ8dM7qYVxw\/s1600-h\/2014-11-25%25252004.54.38%2525201%25255B10%25255D.jpg\"\u003E\u003Cimg title=\"2014-11-25 04.54.38 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto\" border=\"0\" alt=\"2014-11-25 04.54.38 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpmuJouJo3o3Tc8nK4FbA2rqnLCNAbPLalSUeZmW1lsu8gZHgiXtk8AioGKatXBivL9RYJtKwUERWVjSefzy1CnCub2-PyUnaT3zmAZMIhHZSMdPp3ciaZkayEVlGAUWlvGanf6A\/?imgmax=800\" width=\"500\" height=\"500\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cem\u003EInstagram | \u003C\/em\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/wBRzs1F6xB\/?modal=true\" target=\"_blank\"\u003E\u003Cem\u003EWeimar Christmas market with my favorite sweet pastries\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ELast week I gave my Christmas meal a small trial run. I am going for duck breasts and a few legs, glazed with a chunky homemade orange marmalade. The recipe for the marmalade is from Dan Lepard's recipe for \u003Ca href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/medium-cut_seville_70291\"\u003EMedium-cut Seville Orange marmalade\u003C\/a\u003E, I substitute the white sugar for Muscovado sugar instead. This was a perfect choice as it gave the tender breast a wonderful caramelized flavor. The gravy is a fine one with port wine and another few spoonfuls of the marmalade to give the perfect sauce. With the duck I am serving a fluffy, light and buttery parsnip and butternut squash mash refined with truffle butter and buttered beans with thyme. It’s an elegant meal that will have you spending more time with the family around the tree, drinking cocktails instead of in the kitchen fighting with a big bird and the oven. A lot of it can be prepared ahead of time and while the family is enjoying a selection of canapés the oven does the rest!\u003C\/p\u003E\u003Cp\u003EDessert is in the hands of Soeren who is planning to make a dark chocolate mousse with raspberries. He’s thrilled to be able to contribute for one of the big courses! \u003C\/p\u003E\u003Cp\u003EI hope you enjoy this Christmas meal and maybe it will inspire you too. My motto while creating this meal was simplicity yet elegance using good local and organic ingredients. The recipe below is for two and therefore easy to double, triple ... :)\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Orange Marmalade and Port Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/orange-marmalade-and-port-glazed-duck\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0194 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15843722829\"\u003E\u003Cimg alt=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0194\" src=\"https:\/\/farm8.staticflickr.com\/7518\/15843722829_834d2b4058.jpg\" width=\"240\" height=\"360\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E2      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 duck breast (about 750g should be fine for 2) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 + 3 tablespoons orange marmalade \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ETasmanian Pepper, crushed (crushed black pepper can be substituted) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Efleur de sel \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 shallots, halved \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 sprigs thyme \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125ml Port wine \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 parsnips, peeled and coarsely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ butternut squash, peeled, coarsely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons truffle butter \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Prepare the duck breast by patting it dry and trimming off all excess fat. Then using a sharp knife, score across the duck breast 4 times through the skin and fat but just barely to the meat. Rub the skin with salt and crushed pepper. \u003C\/li\u003E\n\u003Cli\u003EHeat a frying pan over medium-high heat. Add the shallots and 2 sprigs of thyme to the pans then lay the breast in the pan skin-side down and fry until the skin is brown and crisp, about 4-5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breast over and cook for 1 minute. \u003C\/li\u003E\n\u003Cli\u003EBefore popping the breast into the oven, generously spread 3 tablespoons of the orange marmalade over the skin. Place skin side down on a rack in a roasting tin in the middle of the oven and roast until the desired doneness. See notes below. Remove the duck breast from the roasting pan and cover with aluminum foil. Set aside to rest. Pour off excess fat from the frying pan. \u003C\/li\u003E\n\u003Cli\u003EPour the port wine into the pan and add the remaining 3 tablespoons of orange marmalade. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Salt and pepper to taste. Press sauce through a sieve discarding the shallots and thyme. Keep sauce warm. \u003C\/li\u003E\n\u003Cli\u003EFor the mash mix together the vegetables with the olive oil, a pinch of fleur de sel and the remaining thyme in a bowl. Place in an ovenproof dish and roast for 30 minutes. When the vegetables are tender, transfer to a food processor and process until smooth. Add the truffle butter and whiz a few more times. \u003C\/li\u003E\n\u003Cli\u003ESlice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top. Serve with the hot mash, buttered beans the gravy and some extra orange marmalade on the side. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThe desired doneness for a duck breast in the oven:     \u003Cbr \/\u003E\nRare - 10 minutes     \u003Cbr \/\u003E\nMedium - 15 minutes     \u003Cbr \/\u003E\nWell Done - 18 minutes     \u003Cbr \/\u003E\nAll ovens vary in performance, this is a guide only. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0207 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15410137853\"\u003E\u003Cimg alt=\"Orange Marmalade Glazed Duck Breasts with Parsnip Pumpkin Truffle Butter Mash-0207\" src=\"https:\/\/farm9.staticflickr.com\/8609\/15410137853_87f2bf096d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI wish you all a very Merry Christmas, Seasons Greetings and Happy Holidays. Have a safe and sparkly start to 2015. I am taking the rest of the year off to relax and unwind with my family. It’s well deserved for sure as we’ve had a very busy several months. I’ll be back in the new year, fresh and full of renewed energy! See you all then .... same place ...\u003C\/p\u003E\u003Cp\u003EBefore I go however I have a little Christmas gift for my readers. I am thrilled to be teaming up with Bauknecht for a unique Cooking and Food Styling Workshop in January at the LivingKitchen in Cologne! Together with star chef \u003Ca href=\"https:\/\/www.facebook.com\/klaus.breinig\"\u003EKlaus Breinig\u003C\/a\u003E we'll be taking a few lucky Bloggers through a incredible food journey - cooking, styling and photographing! The best part is I can invite a few of my readers to this event. It is an exclusive invite only event and for a limited number of people. So first-come-first-serve! If you are interested please do email me before the 19.12.2014 and I will connect you up with the PR company organizing the event. I hope you take up this opportunity and I look forward to maybe seeing you there! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb3vYH2Z2AX4yHGnxQOwI90e9acw1thEWACsUfHr9EpceCgbj8MJIYV8MJYrHRUB-7BAz7_HsJbPmG7bAjSLIFugN4jFctQR1RDx9E6UsT5Quz3bh0ZqCiNTI7ZsrbNzZnNmrERg\/s1600-h\/Bauknecht_Einladung_Bloggerevent%25255B4%25255D.png\"\u003E\u003Cimg title=\"Bauknecht_Einladung_Bloggerevent\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Bauknecht_Einladung_Bloggerevent\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3P9TVnbvSIEYR0dJ30hX2IvyUPHy9uQvXFmqLSKqk9DrQbqSiyGOEpwRB36MjhpYUPGGmCsCzYyvVqh_Eii5gcvtYnmyYuaM-_Y3QUznQkcUkNEcNgAGejiYjwZB5ZGGoP1JNhQ\/?imgmax=800\" width=\"640\" height=\"904\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#f79646\" size=\"4\"\u003E\u003Cstrong\u003EMerry Christmas and a Happy New Year!\u003C\/strong\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDessert inspiration for Christmas:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1otPSkva9MK3g8tQ3GrSFt7r-ID0BPnB9nsk0yz5BmCT_ZOnIGgngDCixq8r7yWmwEVMyaAmEKsUP5QwpPPxWZxLCyQCddxUuYTyzgfFfGg7SOK8szDiyerjmCogiuvcnqx8jiA\/s1600-h\/AdvocaatCream-0015-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"AdvocaatCream-0015-WM_thumb\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"AdvocaatCream-0015-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv_87Sh90XorCF0lm8vHyxZyVmyLbSwoP4Wij5cDoR4Q23CIOihU1WusHtxlqjFRMnmA8mNwJOtF7MeFnk-lQI8CJFvARXUzSSsIHFztFy6VysEkKEeSFNkOtf0D2onV-0Kfu8GA\/?imgmax=800\" width=\"200\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXv0jmIhdQ1OhTlVWsZGTujxU022fgr3mckYHm1RgtdqcBvr3gJwOgHExI2M4rRuwRRmB6V2QGg2ikuwpKa3crKHc6fY0XLnlhuBca_6igD21sGMoW44ShHIsxeUByy3UfnkqS_A\/s1600-h\/MincemeatFrangipaneTart-0066-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"MincemeatFrangipaneTart-0066-WM_thumb\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"MincemeatFrangipaneTart-0066-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjq5HTevPsO0VP6LWsgAg9KaST2mZkD_3cm_ifl2PWnBA6l8fuZwn2OmEZ8JgACbPNGJB0Oj30Bk7UJNDpydfLgr_GWsFzJYnRxxuoFhInWhw3jLRvyN1qbQrP3dUj99UqgwyhIw\/?imgmax=800\" width=\"200\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVk5OXNUver_X9U4qn8A6P6LFtlQFh-_zLJfNaaryg0hGVP4n9GwDEm48hReBtt1c1gacZklS0TlabhC3xss9QRUF2qdK-h7f2Pp5Z8ACinyEWmDBxHO0D3IcI67sHm3ncEaIicw\/s1600-h\/WhiteChocCardamomMousse06-framed%25255B2%25255D-1_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"WhiteChocCardamomMousse06-framed[2]-1_thumb\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"WhiteChocCardamomMousse06-framed[2]-1_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhE60M8Z-XJVYFS9ZmP3_NUPXerIWJaBv7wKoEthYIpsdsi5hma0z9ojJF8Hi66IBWWhExCy8tFDb7KqINlFKWjLN1eD2lJytRIwgJrU9S3TbOJTQhhHd_2e1wXLT7g2xYk9yh6mQ\/?imgmax=800\" width=\"200\" height=\"301\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html\" target=\"_blank\"\u003EHazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html\" target=\"_blank\"\u003EWhite Chocolate Cardamom Mousse with Spekulatius Crumbs\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2926819566810414789\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/12\/orange-marmalade-and-port-glazed-duck.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2926819566810414789"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2926819566810414789"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/12\/orange-marmalade-and-port-glazed-duck.html","title":"Orange Marmalade and Port Glazed Duck with A Parsnip Pumpkin Truffle Butter Mash"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguSizApIPVrdI78-eN3QlDMIhN-r8t8GTgv0wiZOxrd59D2A3WMLo2nyiyQT3XrpzaEMgNQ_VunN1nn_8jvgv26x4_v0rFbWL5VtShLBJtyWasdo0V9Fq41lfokMVI_ao168L6-g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6090311980593189730"},"published":{"$t":"2014-07-16T11:19:00.000+02:00"},"updated":{"$t":"2014-07-16T20:15:41.805+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey and a Quinoa Tabouleh"},"content":{"type":"html","$t":"\u003Ca title=\"Roasted Chicken Quinoa Salad (0405) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14661938252\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0405)\" src=\"https:\/\/farm4.staticflickr.com\/3881\/14661938252_4c3d70f820_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESummer time usually means a lot of spontaneous entertaining and I love having friends over on the spur of the moment. Then often a time it will be something quick, easy and put together with simple ingredients not requiring too much fussing over. A tapas or \u003Ci\u003Emezzeh\u003C\/i\u003E menu, barbecued meats and fish or quick roasted and moist poultry are some of the ideas I tend reach for from my repertoire. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy cooking is very deeply inspired by the Indian and Middle Eastern, in particular the Levantine cuisine, reflecting the two major influences in my life. Sprinkled within my Indian roots are the pungent and aromatic spices that have created a robust and poignant foundation for all my cooking experiments. But a generous slathering of Middle Eastern upbringing has shaped my style of cooking into a creative and bold new route. I will easily pair flavors and ingredients from both cuisines side-by-side and present a mix of tastes and fragrances to my guests, hoping to always create a memorable experience for them.\u003C\/p\u003E\u003Cp\u003EThe kitchen is a place where I often get lost in my own memories. When it comes to food – my memories are grand! And I want to share this grandness with my friends every time we sit together at the dinner table. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0413) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14659078191\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0413)\" src=\"https:\/\/farm6.staticflickr.com\/5507\/14659078191_5b7dceb2db_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThere are many similarities in the Indian and Middle Eastern cuisines. Be it the common spices used liberally in both cuisines like cumin, coriander, saffron or herbs like mint and also produce like okra or egg plants – which leaves plenty of room for new interpretations or using new ingredients in traditional dishes. This meal very much reflects the way I cook and entertain at home. The beautiful organic whole chicken boasts flavors from both cuisines, while the \u003Ci\u003Etabouleh\u003C\/i\u003E, a traditional Levantine salad, makes use of quinoa instead of the coarser bulgur it is typically made with.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0379) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14662298915\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0379)\" src=\"https:\/\/farm6.staticflickr.com\/5532\/14662298915_a5e0d3beab_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Roasted Chicken Quinoa Salad (0383) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14475622370\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0383)\" src=\"https:\/\/farm6.staticflickr.com\/5536\/14475622370_48ce938b3a_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ELittle details and decorations on the table are a nice way to add a small personal highlight. Nothing extravagant – the meal and your friends are the stars of the evening - but I do like creating a personalized table setting for my guests. It is a warm welcome message and makes my guests feel special. These small highlights become a signature that makes my friends look forward to the dinners I give. I will use whatever I have on hand, often going to my herb garden for inspiration.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0408) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14475854187\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0408)\" src=\"https:\/\/farm4.staticflickr.com\/3893\/14475854187_d1b9d0e179_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIn the \u003Ca href=\"https:\/\/www.youtube.com\/watch?v=V1UHb41-u2A\"\u003Evideo I shot for Dima Shariff’s Ramadan Special\u003C\/a\u003E I share these simple ideas including thoughts on dinnerware, tablecloth and napkins, how I balance colours and set the mood. I also share my food inspirations and how I evolve my recipes to fit my lifestyle. My \u003Ca href=\"http:\/\/www.dimasharif.com\/2014\/07\/nature-inspired-summer-table-hazelnut.html\"\u003Enature inspired summer table\u003C\/a\u003E is perfect for enjoying great convivial meals with your friends outdoors and creating grand memories with good down-to-earth food with big flavors.\u003C\/p\u003E\u003Cp\u003EWhile we are on the subject of videos and TV, here is the \u003Ca href=\"http:\/\/www.mdr.de\/thueringen-journal\/video208826.html\"\u003Eclip for Germany’s MDR TV\u003C\/a\u003E who are accompanying me for the \u003Ci\u003EKulinarik\u003C\/i\u003E project I told you about in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/07\/donna-hay-ricotta-lemon-berry-slice.html\"\u003Emy last post\u003C\/a\u003E. The clip focuses on my cooking, blogging and photography and how I am incorporating my cooking style into the Thüringian cuisine. Hope you enjoy a peek into my kitchen, studio and prop closet!\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cfont size=\"1\"\u003EInspired by Yotam Ottlenghi\u003C\/font\u003E     \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/roasted-chicken-with-jasmine-petal-garam-masala-saffron-hazelnuts-and-honey\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0405) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14661938252\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0405)\" src=\"https:\/\/farm4.staticflickr.com\/3881\/14661938252_4c3d70f820_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan title=\"PT10M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 large organic chicken \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 onions, cut into quarters \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 carrots cut in large pieces \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 tablespoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon Masala Monsoon Jasmine Petal Garam Masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGenerous pinch of saffron strands \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 lemons - 1 juiced 1 cut in slices \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons course sea salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100 g unskinned hazelnuts, sliced and toasted until brown \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E70g raw honey \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E12 tablespoons rosewater \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl mix together the garam masala, saffron, lemon juice, water, olive oil and garlic. \u003C\/li\u003E\n\u003Cli\u003EPlace the chicken on a roasting tray and arrange the onions and carrots around it. \u003C\/li\u003E\n\u003Cli\u003ERub the chicken with the spice marinade and leave to marinate in fridge for 4-8 hours. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 190 degrees C. Place the roasting tray with the chicken in the oven and roast gently for 35-40 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime, mix together the hazelnuts with the honey and rosewater into a paste-like mixture. \u003C\/li\u003E\n\u003Cli\u003ERemove the chicken from the oven and spread the paste generously over the chicken and continue to roast for another 8-10 minutes until the nuts are gorgeously brown. \u003C\/li\u003E\n\u003Cli\u003ETransfer the chicken to a serving platter arranging the vegetables around it and serve with a quinoa tabouleh (recipe below) \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nAlso arrange mixed olives, hummus and toasted pita breads on the table and a large pitchers of chilled infused water with mint, strawberries and blueberries. \u003C\/div\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Quinoa Tabouleh\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cfont size=\"1\"\u003EAdapted from Donna Hay’s Fresh \u0026amp; Light\u003C\/font\u003E     \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quinoa-tabouleh\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0408) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14475854187\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0408)\" src=\"https:\/\/farm4.staticflickr.com\/3893\/14475854187_d1b9d0e179_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan title=\"PT10M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E20 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500g cooked red and white quinoa \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 large bunches flat leaf parsley, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 bunch mint leaves, roughly chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 small bunch coriander leaves, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250g cherry tomatoes, quartered \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 lemon, juice and zest \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Esea salt and cracked pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g marinated feta cheese \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g toasted pine nuts \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the cooked and cooled quinoa, parsley, mint and coriander leaves, tomatoes and lemon zest in a bowl. Toss to combine. \u003C\/li\u003E\n\u003Cli\u003EMix together the lemon juice, olive oil, salt and pepper, ground cumin and pour over the salad. Toss well to combine. \u003C\/li\u003E\n\u003Cli\u003ETransfer on a platter and top with crumbled feta cheese and toasted pine nuts. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThis is a very versatile salad and can be made in many variations:     \u003Cbr \/\u003E\nAdd roasted zucchini, egg plants, bell peppers and marinated olives to the salad.     \u003Cbr \/\u003E\nInstead of feta cheese crumble some goats cheese over the top. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Roasted Chicken Quinoa Salad (0412) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14660040854\"\u003E\u003Cimg alt=\"Roasted Chicken Quinoa Salad (0412)\" src=\"https:\/\/farm4.staticflickr.com\/3904\/14660040854_229abc2636_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe chicken is rubbed generously with a \u003Cem\u003Egaram masala\u003C\/em\u003E spice mix, this one in particular is \u003Ca href=\"http:\/\/www.google.de\/url?sa=t\u0026amp;rct=j\u0026amp;q=\u0026amp;esrc=s\u0026amp;source=web\u0026amp;cd=1\u0026amp;ved=0CCIQFjAA\u0026amp;url=http%3A%2F%2Fwww.masalamonsoon.com%2F\u0026amp;ei=yDrGU6mQD8OI4gTivoAQ\u0026amp;usg=AFQjCNHcGvgERwh8gyE9TObMLHJXkafUJA\u0026amp;sig2=5r4czbTC-gqgoyyv1TJr4A\u0026amp;bvm=bv.71126742,d.bGE\u0026amp;cad=rja\"\u003EMasala Monsoon’s\u003C\/a\u003E Jasmine Petal Garam Masala, an inspired aromatic spice blend that bring together the flowery note of Jasmine to green cardamom and cumin creating an exotic mélange of flavors. Masala Monsoon spice blends are a passionate creation of Sumaya Usmani from \u003Ca href=\"http:\/\/www.mytamarindkitchen.com\/\"\u003EMy Tamarind Kitchen\u003C\/a\u003E (formerly Pukka Paki). Sumaya says “Masala Monsoon is created to bring to you the best memories” and as I am passionate about sharing such memories from my kitchen her spice blends fit perfectly! My nani (grandmother) always said that saffron was the pinch of extra love for your friends and guests, so I have added a generous pinch of beautiful saffron strands to the rub. The chicken roasted on medium heat to keep it moist and succulent and then basted in honey, hazelnuts and a drizzle of rosewater. It awakens all the senses! A minty and refreshing quinoa \u003Ci\u003Etabouleh\u003C\/i\u003E brings the main meal together, keeping it light but adding to the exquisite flavors. \u003C\/p\u003E\u003Cp\u003EHope you all enjoy your summer with friends and family! I would love to hear what your favorite meals are, how you set your tables and what signature dish do you often serve when friends come over – please feel free to share your thoughts. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these great dishes for your summer entertaining from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgClUxEJC9In5V0tkYStFdWzXqM3nr3lENGqxAnf2KaqifZDzR1ZnNnMYN1u8RaXq873tT4oaySIHu4BXm-Dg39tBmD3HXzDa6AXasQIFf3tFOuHQIEhyEfEB_GO0HR5EiFvVrJEA\/s1600-h\/MintMeatballs01framed2%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"MintMeatballs01framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"MintMeatballs01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3CEMLGWa-FLarZUYFLHnqhX6sSjHSVvoSJ5ynr91O-YLe26wgGWEyRykLevI1McobgAUd5NGmEpwlzhzB1NU36qm4z8hW9z8lodWmKZDPpwYQKyB_5k3hdBdQYR_2YP04j7jmtA\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQ2zyk6hHBFiBqeTPkmgUI2O2dYYDBzVW6-s_Z4zlIhxKj71WrtLv4LB4iVdwIF2CcT8PX95_J2Eo2fJMKGeRfISg87dGgv1hd9AUXJ9AbH0RauSenE80SZNbErLfeOsVZZ1cTZA\/s1600-h\/7999522349_d6c5bb93cf_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"7999522349_d6c5bb93cf_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"7999522349_d6c5bb93cf_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsi9pJEoOIXjB1hG7gbG_zW7frky6l6Sp7Qrwff831RWX3X68pSijZ5-_cjsgzc4_TaXiHhBXjaY26hFlGqxp0DlknaJcp4HKXNPWBm4fWC3iWU7GTzhNspB2UALbgNOg73dZ_jA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikcXQNjCYWPN5_qYwBGsbUwaj9F67dVS737aqUrxRfK6hLMzMOGrskCRQx5Yz-by8K4oaHD3OK7ote_PnrI9jwjtM16Xx4vVRF1JENQrLD-TzCrzj6l9rYbUwUZPfLY7RBKLbYkQ\/s1600-h\/MusselsCreamyGarlicSauce_MeetaKWolff_0022-CR%25255B2%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"MusselsCreamyGarlicSauce_MeetaKWolff_0022-CR[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"MusselsCreamyGarlicSauce_MeetaKWolff_0022-CR[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhNo-qV1cncIUIYPikzRMETcGb0XNdWDMuLFMcME0mAxhGNltYnrTMEuVJdWoF5WC7CgotCqfO5trA01nvYSwNTCa8Je__azq2rxluoMygpkkst1Pqi9ZuDHU_stM3OaTmZ5FfMsw\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/mint-lamb-meatballs-with-spelt-risotto.html\"\u003EMint Lamb Meatballs with Spelt Risotto and a Coriander Pesto\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/glorious-autumn-barbecue-ras-el-hanout.html#SalmonRasElHanout\"\u003EGrilled Salmon with Ras El Hanout and Za'atar\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/mussels-in-creamy-garlic-sauce.html\"\u003EMussels in a Creamy Garlic Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6090311980593189730\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/07\/RoastedChickenQuinoaTabouleh.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6090311980593189730"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6090311980593189730"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/07\/RoastedChickenQuinoaTabouleh.html","title":"Roasted Chicken with Jasmine Petal Garam Masala, Saffron, Hazelnuts and Honey and a Quinoa Tabouleh"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3CEMLGWa-FLarZUYFLHnqhX6sSjHSVvoSJ5ynr91O-YLe26wgGWEyRykLevI1McobgAUd5NGmEpwlzhzB1NU36qm4z8hW9z8lodWmKZDPpwYQKyB_5k3hdBdQYR_2YP04j7jmtA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2081475453046496334"},"published":{"$t":"2013-07-17T11:08:00.001+02:00"},"updated":{"$t":"2013-09-20T08:39:05.603+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Green Asparagus Chicken Caesar Salad with Honey Pecan Nuts"},"content":{"type":"html","$t":"\u003Ca title=\"AsparagusChickenCesar-WM-0059 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9283941671\/\"\u003E\u003Cimg alt=\"AsparagusChickenCesar-WM-0059\" src=\"http:\/\/farm4.staticflickr.com\/3740\/9283941671_843e1a5b80_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EPearling sensuously in the warm evening sun, the bulbous glass beckons with promises of crisp and chilled Riesling. The air, perfumed with a mix of earthy herbs, flowery lavender and spicy meat, creates a intoxicating melange for my senses. It is unusually quiet for a weekday and I am enjoying the luxury of stepping out of my accustomed routine. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESchool’s out for the summer and while the son is away for a couple of weeks, there is no Math, French or History homework to brood over, no lunchboxes to be packed, no guitar lessons or swim practices to drive to, no hollering, no badgering and fretting over what’s for dinner. I am sure I will miss him soon enough but for now I am enjoying bustling around according to my clock. I know some of you can relate. \u003C\/p\u003E\u003Cp\u003ESummer is here and Weimar is radiating in glorious sunshine. It’s hard to believe my knee operation was 5 weeks ago and while it is still healing, slightly swollen and I still have to wear my brace, I am doing really well. I could not have chosen a better time to spend at home. Time I needed - to mend and rejuvenate - from the outside and from the inside.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AsparagusChickenCesar-WM-0066 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9283940659\/\"\u003E\u003Cimg alt=\"AsparagusChickenCesar-WM-0066\" src=\"http:\/\/farm4.staticflickr.com\/3811\/9283940659_a4091d0354_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI panicked at first thinking of the 6 weeks at home - I do not do so well in the role of the invalid. Soon however, I realized that this time was the forced time I needed to come down and realign. The first half of the year has been a rollercoaster ride. So many good things but hardly time to appreciate as I battled with the less good things happening. I was determined though that I would not sink into self-pity and within days after my surgery I brought out my trusted sticky notes and began structuring myself. I was feeling very drained and one of my first goals on my sticky notes was to get my energy and stamina back: physical, mental and emotional. So, while the machines worked to bend my knee, I worked with dumbbells to strengthen my upper body and stomach. Meditation fortified my mind and my physiotherapist tortured my knee back into shape.\u003C\/p\u003E\u003Cp\u003EThe weeks have been fleeing away. \u003C\/p\u003E\u003Cp\u003EThe people in my life have been a constant source of vitality too, allowing me to draw on their energy and keeping my morale high. Old friends and new acquaintances have given me much over the past few weeks, some without knowing the favor they were doing. They have stimulated my mind with intensive talks, spiritual conversation and challenging debates. We met on my terrace for long breakfasts and hours of brainstorming or rendezvoused on the sundeck of our favorite restaurant to converse about God, religion and the world or got together for al fresco dinners with many laughs and stories. And each time I felt my sparkle return a little more. \u003C\/p\u003E\u003Cp\u003EI am forever grateful for this support. \u003C\/p\u003E\u003Cp\u003EMy stamina returned and not long after I began getting calls from my trusted clients inquiring about my health and when I could get back into taking photography assignments. I was still shaky on the knee so began with a small shoot and soon found myself booked for the whole of July. The knee is holding out, still supported by the brace, my physiotherapy has intensified and my physiotherapist still tortures me. I am getting back into the swing of things as I complete my final week of convalesce. \u003C\/p\u003E\u003Cp\u003EI am stoked to be working on 2 new projects (more on those soon), have started to shoot a cookbook (more on that soon), am looking forward to sold out workshops in Amsterdam and Dubai, impatient to frolic on the beaches of Koh Samui soon and return to the university with a head full of new ideas. \u003C\/p\u003E\u003Cp\u003EMay the force be with me! \u003C\/p\u003E\u003Cp\u003EI am sure my physiotherapist will continue to torture me over the next several weeks - I still have a long way to go but both he and my doctor are pleased with my progress. My friends and family will continue to support and feed my brain and my work will keep me structured and motivated. \u003C\/p\u003E\u003Cp\u003EI count my blessings. \u003C\/p\u003E\u003Cp\u003EThe cool Riesling prickles on my lips. Somewhere, someone plays Schubert’s Musical moment no. 6 on the piano, making me sink back into the wooden bench on the terrace and dream positive. \u003C\/p\u003E\u003Cp\u003EWith all the cooking I have been doing for the magazines and the cookbook there has been a lot of opulent food in my kitchen. However, I have been craving lighter and fresh dishes with lots of vegetables. This salad, a fantastic twist on the classic Caesar Salad, was recently featured in a German food magazine \u003Cem\u003EEssen \u0026amp; Trinken\u003C\/em\u003E. I adapted it slightly here but love the idea of adding crunchy green asparagus and honey pecan nuts - a great flavor level to this classic salad.\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Green Asparagus Chicken Cesar Salad with Honey Pecan Nuts\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/green-asparagus-chicken-caesar-salad-with-honey-pecan-nuts\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"AsparagusChickenCesar-WM-0061 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9283941639\/\"\u003E\u003Cimg alt=\"AsparagusChickenCesar-WM-0061\" src=\"http:\/\/farm8.staticflickr.com\/7305\/9283941639_e186d331be_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the dressing\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 egg, room temperature \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 garlic clove, crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon Dijon mustard \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons lemon juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100 ml olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75 ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon Dijon mustard \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the Salad\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500g green asparagus, cut in about 2 cm pieces \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g Romaine lettuce, washed and torn into pieces \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g Pecorino, grated or very thinly sliced using a vegetable peeler \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-3 slices rustic ciabatta bread, cut into cubes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 tablespoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E30g pecan nuts, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 garlic clove, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESmall bunch thyme \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400g chicken breast, skin removed and sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons clear honey, like acacia \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons whole-grain mustard \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the dressing put the egg, garlic clove, mustard and 1 tablespoon lemon juice in a tall mixing container. Pour the oil and using an immersion blender blend the mixture until the dressing thickens. Add the milk and the remaining lemon juice and mix well. Season to taste. \u003C\/li\u003E\n\u003Cli\u003EPrepare a bowl with ice cold water. Blanch the asparagus pieces in salt water for about 3 to 4 minutes, making sure that they do not overcook and keep a slight crunch. With a slotted spoon remove the asparagus and immediately put into the ice water. Drain well. \u003C\/li\u003E\n\u003Cli\u003EHeat 2 tablespoons olive oil in a skillet, then throw in the ciabatta cubes and mix to coat in the oil. When the bread begins to turn golden, add the chopped garlic and toss. Transfer to a plate and set aside. \u003C\/li\u003E\n\u003Cli\u003EWIth the remaining olive oil fry the chicken slices on all sides until cooked through and browned. Add the nuts, honey, thyme and whole-grain mustard and mix. Allow to cook for about 1 minute until everything is nicely glazed. Season to taste. \u003C\/li\u003E\n\u003Cli\u003EToss the asparagus and lettuce in the dressing and place on a platter (or divide into bowls). Lay out the honey-nut-chicken slices over the top and finally sprinkle with the croutons and the Pecorino cheese. \u003C\/li\u003E\n\u003Cli\u003ESprinkle with freshly cracked pepper.  \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E Make sure that all the ingredients for the dressing are at room temperature. If they are used straight out of the fridge they will not blend into a homogeneous mixture.\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"AsparagusChickenCesar-WM-0068 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9286715654\/\"\u003E\u003Cimg alt=\"AsparagusChickenCesar-WM-0068\" src=\"http:\/\/farm6.staticflickr.com\/5497\/9286715654_2d50b3acb1_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EOne never stops learning! Over the last 6 weeks I have had the opportunity to reflect and be more insightful. While I have always been a very positive person I tended to waste some of my energy on trivial things and often got fixated on banal affairs. Life is too short. I hope to continue to grow in a more positive and productive direction. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMy favorite finds this week:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.bakersroyale.com\/cocktail-desserts\/spicy-margarita-two-ways-with-grilled-jalapenos\/?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+bakersroyaleblog+%28Bakers+Royale%29\" target=\"_blank\"\u003ESpicy Margarita with Grilled Jalapenos\u003C\/a\u003E – hot by the even hotter Naomi \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/hungryrabbitnyc.com\/2013\/06\/strawberry-banana-milkshake-cake\/\" target=\"_blank\"\u003Estrawberry banana ‘milkshake’ cake\u003C\/a\u003E – by my gorgeous friend Ken \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/grune-gazpacho\/\" target=\"_blank\"\u003ERefreshing Green Gazpacho\u003C\/a\u003E – by a very cherished friend Sandy \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104364741\/\" target=\"_blank\"\u003EFavorite food shot and styling\u003C\/a\u003E – by Ben Dearnely and Emma Knowles \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522102872227\/\" target=\"_blank\"\u003EWords to live by\u003C\/a\u003E – Liz Taylor \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.kalynskitchen.com\/2009\/11\/whole-wheat-couscous-salad-recipe-with.html\" target=\"_blank\"\u003EWhole Wheat Couscous Salad Recipe with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts\u003C\/a\u003E – by the talented Kalyn \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cfont style=\"background-color: #fbfaf7\"\u003EEnjoy the summer, the sun and the warmth! See you next week. \u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these summer salads from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSekXkvOkEDIGJsCvTXWfMuAIyk1YaVqYSmQXG5novYUusm-89sNplrT_nru0riPJkQ2JAhSqhu8tZ6QSRgQCfaW1gZbCf1hU5oHU-L5ebOcbRUjYm2RRDxB0utkcEzPsTGmwpSQ\/s1600-h\/AsianInspiredChickenCabbageSalad_0013-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"AsianInspiredChickenCabbageSalad_0013-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"AsianInspiredChickenCabbageSalad_0013-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJokEnU7JSJdhiI7zBEt7skSzXePvFk7u76T9j9EkZu17VreXeZwe1_PP4sFTa0b79XSY2fYZ0ij630JUPmx4JjwG_fUpA-2mTJvL0VM0fh320VDl-uKMqgS5ONzaE107Yfrsrhg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGds37YzRBvnQEd6xk8WuHbmrtnns58TRIba5G5g7Xcx7FBE_nePUNxlx0dVO0kKf85-1H-fB5y526EsqJdbPKru5dv3kRlrsbQlBZmr8SfVt4tMhDNUX-mXiQXiunFT1Fd9Nq_Q\/s1600-h\/RoastedGarlicTomatoBabySpinachSalad-1-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"RoastedGarlicTomatoBabySpinachSalad-1-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"RoastedGarlicTomatoBabySpinachSalad-1-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfvEXZ1HDhuU-IxjsdzZS6-3UHK68wlSc5VwmLpFevPqokpIuufhBfrbeYyuRb3cZJptfKQnNUAZ-AowxHbl9i6-O9L4VVJwYVX0ipTJnJsF2eRrfIyrpKD9vG_MPSU1gibWbyUg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXw5qpQLio7Tz9zCg-8WPDKfPLx0i-_48Dysw96ZKJbermleCFDH6JPN4WpMkOJjykmKVLgYgwiyvI7o2xdI9BtlLJQNq616jYCp4_Cj6Htw2XJwt2DIg-MLdnpwExlXWPWs19nA\/s1600-h\/WatermelonPeachFetaSalad_0005-WM%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"WatermelonPeachFetaSalad_0005-WM[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"WatermelonPeachFetaSalad_0005-WM[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoNbUDIZruU4zkcQGvPmFezsMAgyXomej2ama3JPeuB4m1chJltikVIAXTjijH8Eb3GZNUVkhm4GJVPJypc9gGybiqFj_ubUAyu_MhCHjJ5BEH7YsqG8AEzFwExVsJ5U3Dc1yoFQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/05\/baby-spinach-salad-with-roasted-garlic.html\" target=\"_blank\"\u003EBaby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/minty-peach-and-watermelon-salad-with.html\" target=\"_blank\"\u003EMinty Peach and Watermelon Salad with Feta Cheese\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2081475453046496334\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/07\/GreenAsparagusChickenCaesarSalad.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2081475453046496334"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2081475453046496334"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/07\/GreenAsparagusChickenCaesarSalad.html","title":"Green Asparagus Chicken Caesar Salad with Honey Pecan Nuts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJokEnU7JSJdhiI7zBEt7skSzXePvFk7u76T9j9EkZu17VreXeZwe1_PP4sFTa0b79XSY2fYZ0ij630JUPmx4JjwG_fUpA-2mTJvL0VM0fh320VDl-uKMqgS5ONzaE107Yfrsrhg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2161933420629539131"},"published":{"$t":"2012-10-17T09:38:00.000+02:00"},"updated":{"$t":"2012-10-18T14:01:14.122+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"Pollo alla Cacciatora - Hunter’s Chicken Stew"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Pollo Alla Cacciatore-(0396) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8091265353\/\"\u003E\u003Cimg alt=\"Pollo Alla Cacciatore-(0396) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8056\/8091265353_6179aef8d2_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt was just about a year ago that I was frantically packing my suitcases, mentally reciting a few lines from my presentation and packing my camera equipment, heading towards Florence. I always love traveling to Italy as it’s a country I feel attached to - its rich culture, the atmosphere, the people and the food, all entice me and inspire me on many levels. Traveling to Florence this time was special however, as I was going to be joined by 3 dear friends and 12 new faces. What I did not know however I was going to come away with many new friends and cherish the old ones more.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI was headed to Tuscany to join \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E and \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\" target=\"_blank\"\u003EJamie\u003C\/a\u003E for our second \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E workshop \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/from-plate-to-page-under-tuscan-sun.html\" target=\"_blank\"\u003Eunder the Tuscan sun\u003C\/a\u003E. I love the way these workshops were coming to life and with each one we were gaining not only experience but making contact with some incredibly warm, loving and talented people who came to our workshops as participants but within a few days we were laughing, sharing stories and singing together like we had known each other for a lifetime. \u003C\/p\u003E\u003Cp\u003EWe have very successfully completed three \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E workshops, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/plate-to-page-putting-work-back-into.html\" target=\"_blank\"\u003EWeimar our first workshop\u003C\/a\u003E, which we dived into with all our gusto, then came Tuscany, which we mastered with the typical Italian charm and this year we hit the rolling hills of Somerset for \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/06\/plate-to-page-somerset-best-of-britain.html\" target=\"_blank\"\u003Ethe best of Britain\u003C\/a\u003E. What a roller coaster ride each one has been.\u003C\/p\u003E\u003Cp\u003EI have many fond memories from each one of these workshops. Moments that I have captured in my head and there they will be cherished. Be it moments like singing Abba while hulling strawberries in Weimar, bulbs exploding over our heads in Somerset or sitting on the stone wall and allowing the Tuscan sun to rejuvenate me in a quiet moment - there are many such moments. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pollo Alla Cacciatore-(0408) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8091258719\/\"\u003E\u003Cimg alt=\"Pollo Alla Cacciatore-(0408) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8183\/8091258719_dbe23e3efb_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOne of the fondest memories I have is the one of walking into the rustic stone floored kitchen of\u003Ci\u003E Il Salicone\u003C\/i\u003E, at our spectacular venue in Tuscany and seeing \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E standing alone at the stove stirring a wooden spoon in a fairly large metal pot. Behind me in the dining room there were squeals of joy from our Tuscany group as they discovered boxes of Prosecco and wine from our exceptional sponsors. In comparison the kitchen was quiet and cool. I stood there for a few seconds watching \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003ESee, \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E is a cherished friend and although I’ve known her for close to 7 years this was actually only the second time I was meeting her in person! Every time I tried to imagine her cooking the delightful dishes she creates on her blog, this was very much how I pictured it. On this evening she was in charge of cooking and was preparing one of my favorite Italian dishes \u003Cem\u003Epollo alla cacciatora\u003C\/em\u003E or hunter’s style chicken. As I walked up to \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E I was embraced by the soothing scent of tangy tomatoes, garlic and onions. I stayed for awhile helping with the preparations and we chatted, giggling and making jokes, feeling relaxed. Soon the kitchen began to fill up with the other members of our group and the moment faded. But it was branded in my head. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZbpbMssoqBo6tv9JJkC0xZQlYVEKq0jI0O01s4kp8_wQErZ6CjQonPqUup0zZmxj-vQzG0eTlkQc4J3ET6RPRWto0u3ErPTRc-HqimVC-lzW5Ekuctsw3B9ZFmQwkvPejh7w9VA\/s1600-h\/SidebarIreland%25255B6%25255D.png\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: inline; margin-left: 0px; border-top: 0px; margin-right: 0px; border-right: 0px\" title=\"SidebarIreland\" border=\"0\" alt=\"SidebarIreland\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuUCuEUGlXsEGwEfq0Sb-W4kdipaVoG4DUVKaY3mX0fJWZgxS3fjMbkdH0MqGpDACtDiFA8l1B8uMsb_ywj7l8d9fE_vkZXnm_hyphenhyphenTuBhUdecK_DLXi0pOqSMXCpAD1Uz-LnOws6A\/?imgmax=800\" width=\"350\" height=\"254\" \/\u003E\u003C\/a\u003EThis week we mark another milestone in our \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E story. We’ve been working on our sparkly new website behind the scenes and putting together a brand new workshop for 2013. We’ve worked hard and there were many frustrations, highs and lows but in the end we rocked it. \u003Cb\u003EThe \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E website is looking hot - isn’t it?\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EWe’re absolutely thrilled about our \u003Cb\u003Efourth workshop in May 2013 in Dublin, Ireland\u003C\/b\u003E. Mark those calendars! From \u003Cb\u003E10th - 13th May 2013\u003C\/b\u003E we’re taking the \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E workshop to the beautiful rolling green hills of County Meath, Ireland. You’ll find all the details to the workshop in our \u003Cb\u003E\u003Ca href=\"http:\/\/platetopage.blogspot.de\/2012\/10\/Ireland.html\" target=\"_blank\"\u003EIreland announcement page\u003C\/a\u003E\u003C\/b\u003E. \u003C\/p\u003E\u003Cp\u003EThis time we have changed our registration procedure by \u003Cb\u003Eopening the workshop for \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/register-now.html\" target=\"_blank\"\u003Epre-registrations\u003C\/a\u003E\u003C\/b\u003E and offering the opportunity to register your interest before officially opening the registrations. Those who are pre-registered will be getting \u003Cb\u003Etimely updates and details to everything concerning the workshop\u003C\/b\u003E and you will have plenty of time to check dates, flights and budgets in advance. Also different this time is that for those of you who are certain about attending this workshop now, \u003Cb\u003Ehave the option to bindingly secure a spot on the workshop\u003C\/b\u003E by selecting the appropriate field on the \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/register-now.html\" target=\"_blank\"\u003Eregistration form\u003C\/a\u003E. As always the group is limited to 10 participants. Our comprehensive \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/faqs.html\" target=\"_blank\"\u003EFAQ page\u003C\/a\u003E covers a variety of topics, explaining many details to how we work behind the scenes. \u003C\/p\u003E\u003Cp\u003EMy favorite page however is the \u003Cb\u003E\u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/what-participants-say.html\" target=\"_blank\"\u003E“What Participants Say” page\u003C\/a\u003E\u003C\/b\u003E! It makes me beam from ear to ear when I read it and I am filled with joy to read that \u003Cb\u003Ewhat we do has touched so many of our attendees in such an inspiring and positive way\u003C\/b\u003E. We cherish our alumni, and where possible keep a track on how they progress, exchange emails and advice. \u003Cb\u003EStaying in touch beyond the 3 days of the workshop is proof of the bond formed during the time\u003C\/b\u003E. We even like to integrate \u003Ca href=\"http:\/\/thedelectablediary.blogspot.de\/\" target=\"_blank\"\u003Eour alumni\u003C\/a\u003E in other workshops like we did in Somerset. Hayley, a dear alumni from our Tuscany workshop was the driving force behind the meals on the last day in Somerset, creating a varied and mouth-watering menu, which was relished by the Somerset attendees. \u003C\/p\u003E\u003Cp\u003EI hope you enjoy browsing through the pages of our new website. We have a lot of motivating and inspiring articles by incredible \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/our-guest-writers.html\" target=\"_blank\"\u003Eguest writers\u003C\/a\u003E - really great reads all of them. We would love your feedback if you have any suggestions on a professional writer\/photographer you would like to see on our website. \u003C\/p\u003E\u003Cp\u003EMaybe you can feel how excited I am about this. I am also sentimental and to celebrate the \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/meet-team.html\" target=\"_blank\"\u003Eawesome team\u003C\/a\u003E I work with, the \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/our-workshops.html\" target=\"_blank\"\u003Epast and future workshops\u003C\/a\u003E, the generous and incredible \u003Ca href=\"platetopage.blogspot.de\/p\/sponsorship.html\" target=\"_blank\"\u003Esponsors we have partnered with\u003C\/a\u003E and the \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/what-participants-say.html\" target=\"_blank\"\u003Ebrilliant friends\u003C\/a\u003E we have made along the way, I decided to re-create \u003Cem\u003Epollo alla cacciatore\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pollo Alla Cacciatore-(0395) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8091275380\/\"\u003E\u003Cimg alt=\"Pollo Alla Cacciatore-(0395) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8190\/8091275380_6be2fea65b_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EPollo alla cacciatore\u003C\/em\u003E or chicken cacciatore in English, is a simple dish that is popular not only in Italy but around the world and there are many varieties of this dish. The ingredients for chicken cacciatore vary, but its essentials are chicken, onions, tomatoes and wine. It is often made with rabbit, and many recipes call for mushrooms, both things an Italian hunter might come across in the woods.\u003C\/p\u003E\u003Cp\u003EIn my version I use divine free-range organic chicken and add carrots and parsnip to the dish. I omit the onions allowing the smoked garlic to lead the flavors. Mushrooms, the vegetables and a handful of olives top off the stew perfectly.\u0026#160; \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Pollo Alla Cacciatore\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/pollo-alla-cacciatore\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Pollo Alla Cacciatore-(0395) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8091275380\/\"\u003E\u003Cimg class=\"photo\" alt=\"Pollo Alla Cacciatore-(0395) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8190\/8091275380_6be2fea65b_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes \u003Cspan class=\"value-title\" title=\"PT30M\"\u003Eplus overnight marination\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E2 hours\u003Cspan class=\"value-title\" title=\"PT2H\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\n\u003Cli class=\"ingredient\"\u003E2 kg chicken thighs and drumsticks, skin left on \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 bay leaves \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 sprigs rosemary \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cloves garlic, 2 crushed and 2 slices \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Eextra virgin olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 carrots, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 parsnips, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ bottle of chianti \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Eflour for dusting \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Efleur de sel and freshly cracked pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g small button mushrooms \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ehandful green olives \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E800g canned tomatoes \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPat chicken pieces dry and season with fleur de sel and cracked pepper. Place the chicken pieces in a bowl, add the bay leaves, rosemary and crushed garlic and cover with wine. Leave to marinate overnight. \u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 170 degrees C. Drain chicken, reserving the marinade and pat dry with kitchen paper. Dust the chicken lightly with flour, shaking off any excess. \u003C\/li\u003E\n\u003Cli\u003EHeat an ovenproof pan, add a glug of olive oil, fry the chicken pieces until browned lightly all over. Add carrots, parsnips and sliced garlic and continue to fry for a few minutes then add the tomatoes and the wine marinade. Bring to a boil then cover with a lid or a double thickness layer of aluminum foil and bake in the preheated oven for 1.5 hours. \u003C\/li\u003E\n\u003Cli\u003EAdd in the mushrooms and olives 15 minute before dish is finished, stir to combine \u003C\/li\u003E\n\u003Cli\u003EAdjust the seasoning and serve with polenta or as I love with rosemary roasted potatoes and cannellini beans \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Pollo Alla Cacciatore-(00400) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8091259801\/\"\u003E\u003Cimg alt=\"Pollo Alla Cacciatore-(00400) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8333\/8091259801_12fd6830a6_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EAs I wrap up this post I am once again frantically packing my bags, reciting lines of my presentation as I head to Dubai this weekend. My parents are awaiting Soeren and me eagerly and this time next week I’ll be in the middle of my second \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/workshop-miele-dubai-food-photography.html\" target=\"_blank\"\u003EDubai Food Styling \u0026amp; Photography workshop\u003C\/a\u003E, which I am very excited about. You’ll find an overview of all my workshops for 2012\/2013 on my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003Eworkshop page\u003C\/a\u003E. The page will be updated as I finalize other upcoming workshops in 2013. \u003C\/p\u003E\u003Cp\u003EWish me luck and I’ll see you when I return with lots of stories and recipes. See you soon!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore great chicken recipes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"503\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNv0WXNbITEWTvLHN7lY2yQPQXA5_NztsjNWWWxKP1sHgZGnu7xIxYtuF4KdfaGw29Y61ILbEhpb8FX0rTDnJAAOw5mQt8LU1KEBKElfsfw5fTL_zxGCkDzRKuKRacEiNVP3_Zrw\/s1600-h\/539050148_a6ba9ea73a%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"539050148_a6ba9ea73a\" border=\"0\" alt=\"539050148_a6ba9ea73a\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgry8TLhWnKUXfTfJ9IEr5hJXnQOqRNkAv3Jt9helGR8u9f8JbtgQcsuWe0iwaMQ6axoBQ1lzqCAmRG4rYj8-kSX4zh1ryHUJWbeuekWem93kob_qJjix4cA2u03sLazeHQ-xrlVA\/?imgmax=800\" width=\"200\" height=\"135\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVqqi3WF3D5YvAiqwaMveoT2Z0hLbGM8rLlPLL1OA3iNAMZDXM3yvyNxzyCqwoxj-DrXU9_oNGcwfui3QozJAmHUTwgqp8uZiZjl3TZZNce24JI874hPX-Uq_WlAL_tVG9FgHEdQ\/s1600-h\/LimeChickenVegFarro02framed2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"LimeChickenVegFarro02framed2\" border=\"0\" alt=\"LimeChickenVegFarro02framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCEurLe2NoFCOojD9D0vbzIQDZU110dLIiXhSLxxVRHedRlMokr9OhhlbLpEHYKuj1PRD4bCS5Lc4VmfrKrXWdVPtsNBwIbuRmpvjjSyIKEU-BTBxg1NkvnyWDqrzkv4SSkKDnYQ\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"234\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-ixW3akF9aprL9MEa3GwplPkK_YUqhSAO3H4nv29ukGbEzxdV4sFUTrY8LAzpT0HyEoqcYwHSEtS6Tqg2eBXBb5f44Aj2UEzdFDsBQWhaudSE6Edb0V6dxEnO5ehkdG_AP6ZfTA\/s1600-h\/ParmesanThaiBasilChicken01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"ParmesanThaiBasilChicken01framed2\" border=\"0\" alt=\"ParmesanThaiBasilChicken01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEMU_KdQULDuJyBNAMLo7J43FpLrn31THTKQLFhKnZPpzezn91SQ6pBiDi03qw8_F3HG67yUGXz8hiQzEumyvwzSMeQC5LLNIeFxvRDaC11W1yw_Tac2QUaqXirZ2ZOBwVRqT3RA\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/nostalgic-italian-chicken-vegetables.html\"\u003EItalian Roasted Chicken and Vegetables\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/lime-chicken-and-vegetable-farro.html\"\u003ELime Chicken and Vegetable Farro Risotto\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"234\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/parmesan-thai-basil-crusted-chicken.html\"\u003EParmesan Thai Basil Crusted Chicken\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2161933420629539131\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/Pollo-alla-Cacciatora.html#comment-form","title":"47 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2161933420629539131"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2161933420629539131"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/Pollo-alla-Cacciatora.html","title":"Pollo alla Cacciatora - Hunter’s Chicken Stew"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuUCuEUGlXsEGwEfq0Sb-W4kdipaVoG4DUVKaY3mX0fJWZgxS3fjMbkdH0MqGpDACtDiFA8l1B8uMsb_ywj7l8d9fE_vkZXnm_hyphenhyphenTuBhUdecK_DLXi0pOqSMXCpAD1Uz-LnOws6A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"47"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4758710837862581697"},"published":{"$t":"2012-10-03T12:57:00.000+02:00"},"updated":{"$t":"2012-10-03T12:57:00.553+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: The Basics of an Indian Chicken Curry"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044128589\/\" title=\"Chicken Curry by Meeta K. Wolff (2) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (2)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8044128589_871e3bb71e_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nCraving a curry for dinner perhaps?\u0026nbsp; A hot chicken curry is probably just what you need to tickle those taste buds and nothing beats a plate of curry atop a bed of steaming rice on a cold Autumn night. While curry has become a mainstream dish, the Pan-Asian versions of the curry has very little to do with the authentic dishes you will find in India or Pakistan. Furthermore, many of the curries found in restaurants across Europe offer at times, tame and altered versions or have extremely rich components making them a heavy affair. \u003Cbr \/\u003E\n   \u003Cbr \/\u003E\nThe curries in Indian homes are simple, depending more on the flavors achieved by combining a variety of spices rather than drowning the dish in cream and oil. \u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049991223\/\" title=\"Bollywood Cooking_1 by WFLH, on Flickr\"\u003E\u003Cimg align=\"left\" alt=\"Bollywood Cooking_1\" height=\"158\" src=\"http:\/\/farm9.staticflickr.com\/8451\/8049991223_4fd1fd0bf5_o.png\" style=\"display: inline; margin: 0px 25px 0px 0px;\" width=\"181\" \/\u003E\u003C\/a\u003E  \u003Cbr \/\u003E\nTo show you how we make curries at home I share the recipe for my favorite curry and have broken it down in all its components. This is the basic method to almost any meat based curry, where you can substitute the chicken with beef, lamb or pork. For those who are venturing into curry making for the first time - have no fear - while the ingredient list looks long you will find all the items in any well stocked supermarket and Indian grocery store. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn an Indian kitchen a chicken curry would not be based solely on the breasts. We are all about the bones. The bones of the meat secure all the good stuff in it, giving the curry the flavor boost that chicken breasts or boneless meat just cannot. For flavors to be imparted in an aromatic curry, the flavors need to be added into the curry. A chicken breast is essentially quite a terse piece of meat, rather bland and does not offer much in terms of flavor to transfer into the curry. The flavor from meat on a bone however, is not only within the flesh but you are getting all the big, hidden and glorious flavors from within the bones. As the curry simmers gently on the stove, those flavors that are exuded from the bones is what transforms your curry from a plain tasting curry to an explosive Indian curry.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/8042530229\/\" title=\"The Cornerstones of a Curry by MeetaK, on Flickr\"\u003E\u003Cimg alt=\"The Cornerstones of a Curry\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8457\/8042530229_8fe4a5554b_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nEven if you are very much about chicken breasts, bring yourself to throw a few extra pieces of chicken on a bone, like the wings, to add more powerful flavor to the curry. That is the most fundamental secret to an exceptional Indian curry.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\nOnce the meat on a bone issue is sorted, the three principal ingredients to any Indian meat curry are onion, ginger and garlic. These are usually finely chopped or pureed into a paste.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E When I make curries I usually throw additional onions, garlic cloves and ginger into the food processor and process to give me finely chopped pieces. I reserve what I need for the curry and transfer the rest into ice trays, freezing them into cubes. Once frozen I simply place the cubes in a Ziploc freezer bag. Perfect, portioned cubes of onion, ginger and garlic ready to go whenever you crave a curry.       \u003C\/blockquote\u003EAs you sauté the onion, ginger and garlic, melting it down to a slightly golden color we need to create the gravy or the \u003Ci\u003Emasala\u003C\/i\u003E for the curry. Enter the wonderful piquant array of Indian spices. India boasts a massive variety of spices and for those of you who are unfamiliar with many of the spices the selection can become a giddying experience. \u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E I have broken down many of the spices used in the Indian kitchen in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spice guide\u003C\/a\u003E\u0026nbsp; The guide gives an overview of all the spices we use in our kitchens, making it easier to understand how basic spices are combined with complementary or secondary spices for a different balance of flavors in your curries. \u003C\/blockquote\u003EA pivotal spice blend in the Indian kitchen is \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003E\u003Ci\u003Egaram masala\u003C\/i\u003E\u003C\/a\u003E, which uses a mix of different spices, from cumin, coriander, cardamom to poppy seeds and saffron. No two spice blends are alike and each cook has his own secret mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EGaram masala\u003C\/i\u003E in the chicken curry is added to the onion, ginger and garlic mixture and allowed to release its aromas in the pan for a few minutes. In theory this would be all you need in terms of spices to form the basis of a curry. However we Indians like complex and intricate flavors, demanding a lot from our taste buds, we elevate some of the different flavors that are contained in the \u003Ci\u003Egaram masala\u003C\/i\u003E. Depending on how you would like your curry to taste, you simply add a little more of the individual spices found in the \u003Ci\u003Egaram masala\u003C\/i\u003E. For a floral and herby flavored curry increase the level of ground coriander and\/or for a piquant and strong flavored curry add more ground cumin and\/or for a slightly softer, sweeter note a dash more of cinnamon should do the trick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs the spices heat up with the onion, ginger and garlic mixture, the aromatic oils are drawn out of all the perfumed woody spices added to the curry. If you were to add these spices later, with the tomatoes for example, they would not have the opportunity to unfold their flavors and give the vibrant performance in the curry. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh or canned tomatoes are then added to the pan and left to simmer down and caramelize. This is an important stage in a curry. The tomatoes need to be allowed the time to bubble through and the perfumed oils to emerge to the top and turn the mixture golden. At this point another essential spice is added to the curry - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044133315\/\" title=\"Turmeric Spice by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Turmeric Spice by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8454\/8044133315_bb8e60fd07_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nIn every curry I cook I use three cardinal spices - the key spice in meat curries is \u003Ci\u003Egaram masala\u003C\/i\u003E, to every curry I also add turmeric and chili. Turmeric is the quintessential spice in the Indian spice kitchen and as a ground root it brings the essence of earthy flavors to the curry. Besides lending its vivid yellow color to the curries it is added to, turmeric is a wonder spice with incredible healing properties. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the oils begin to separate in the tomato mixture it is time to add the chicken (or meat) pieces, covering them with the \u003Ci\u003Emasala\u003C\/i\u003E mixture and water and then left to simmer for a good 40 minutes. Often I will add a pinch of sugar to enhance the caramelized taste of the onions and tomatoes.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E Do not add too much water as once you have salted the curry the meat will begin to release its juices adding more liquid to the curry. You do not want thin watery curry but rather a curry with a thick gravy coating the meat.\u0026nbsp; \u003C\/blockquote\u003EAdd a handful of chopped coriander leaves to the curry to give it a refreshing, slightly lemony and minty flavor, rounding off the curry perfectly. \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nThis is not a fancy type of chicken curry nor will you find this kind of curry on the menu of a restaurant. This is the curry we cook at home on any night of the week - if needed - on every night of the week! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like marinating my chicken in a yogurt and buttermilk spice mixture allowing the meat not only more time with the spices but also the yogurt-buttermilk tenderizes the meat making it more succulent. This is optional and you can leave it out if you are pressed for time. \u003Cbr \/\u003E\nBesides adding \u003Ci\u003Egaram masala,\u003C\/i\u003E I up the levels of ground coriander, cumin and add a pinch of cinnamon. A few crushed cardamom pods also go into my curry - what can I say I am a true spice girl. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGive your taste buds a real party! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"hrecipe\" style=\"background-color: #fbfaf7; border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-top: #ff9900 1px dotted; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cb\u003ERecipe: The Basic Chicken Curry\u003C\/b\u003E\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ci\u003EPrintable version of recipe \u003C\/i\u003E\u003Ci\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/the-basic-indian-chicken\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" class=\"photo\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E Total Time: \u003Cspan class=\"duration\"\u003E1 hour 20 minutes\u003Cspan class=\"value-title\" title=\"PT1H20M\"\u003E plus marination overnight\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003E Serves: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredients\u003C\/b\u003E:       \u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons Greek yogurt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons buttermilk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E8-10 chicken drumsticks and thighs, skinned \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons rape seed oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 large onions, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Elarge thumb size ginger, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cardamom pods, cracked \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E800g fresh tomatoes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon tomato paste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 small red chili, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EHandful of coriander, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003EMethod\u003C\/b\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EFor the marination mix together the yogurt, buttermilk, 1 teaspoon turmeric, 2 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin. Prick the chicken pieces with a knife. Place the pieces in a large dish and pour the marinade over the chicken. Make sure the pieces are nicely coated then cover with plastic wrap and refrigerate overnight. \u003C\/li\u003E\n\u003Cli\u003EBring the chicken to room temperature. Heat the oil in a large pan, add the onion, garlic, ginger and sauté gently until transparent. Add the 3 teaspoons garam masala, 2 teaspoon cumin, 2 teaspoon coriander, cardamom and cinnamon. Continue to sauté the onion mixture until golden and caramelized. Add the tomato paste and the chopped tomatoes. Mix well and allow the mixture to simmer until the oils begin to separate - about 8-10 minutes. \u003C\/li\u003E\n\u003Cli\u003EOnce the mixture comes together add the chili, turmeric and salt and simmer for another few minutes, then add the chicken, reserving the marinade. \u003C\/li\u003E\n\u003Cli\u003ECook chicken in the masala for a few minutes. Pour about a cup of water to just about cover the the pieces. Simmer uncovered for 40-45 minutes, adding the marinade to the mixture 15 minutes before the end of the cooking time. The chicken should be cooked to the bone and the gravy should be thick. Adjust the seasoning, sprinkle with fresh coriander leaves and serve hot with steamed spiced basmati rice. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E       \u003Cbr \/\u003E\nThe Indian kitchen is a treasure of spices and we use the colorful palate to create aromatic and explosive curries. We’re not about the heat but about the art of blending a mixture of spices together to bring out intriguing flavors. In my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian Spice Guide\u003C\/a\u003E I talk you through the basic spices used in Indian kitchen, the complementary spices and the aromatic secondary spices. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCooking fluffy, scented rice to accompany the curries is as important on the Indian dinner table as the curry itself. Indians use the elegant long grained basmati rice, adding whole spices like cloves, cardamom pods, cinnamon sticks or bay leaves to gently perfume it or golden fried onions, peas and coriander leaves for more flavor. Check out \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2012\/09\/how-to-cook-jasmine-and-basmati-rice.html\"\u003ERosa’s helpful guide to cooking the perfect steamed basmati rice\u003C\/a\u003E. \u003C\/div\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044130433\/\" title=\"Chicken Curry by Meeta K. Wolff (3) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (3)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8170\/8044130433_a39e49e028_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nHaving travelled and lived all across the globe I find delight in all kinds of cuisines, but I always come back to my own simple Indian dishes the way my mum, my nani (grandmother) and my dad makes them, adding my own touch. My \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003Edad’s easy no-fuss version of chicken curry\u003C\/a\u003E is a dish I turn to on weeknights when the curry craving kicks in and we all are really looking forward to a hassle-free curry. Yes my dad is a breast-man (sounds naughty) but over the years I have convinced him to throw in a few pieces of wings for the extra flavor.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EDubai Workshop Update\u003C\/span\u003E\u003C\/b\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj05pjVAj1Buaab3mKoZ0FuXVXrbqsZA6mEiihWINzfA0SZ-1lS8kCoE4R7dDZu6StDmYi8O6aibxAzeJQrFwAfXNgOLPFhjFbGk4ORlMB-8N-sMK7DEYCJYqM2pJwcc5tFvEOILg\/s1600-h\/Tavola%25255B6%25255D.jpg\"\u003E\u003Cimg align=\"right\" alt=\"Tavola\" border=\"0\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 0px 0px 15px;\" title=\"Tavola\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA few exciting updates on the upcoming \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/workshop-miele-dubai-food-photography.html\" target=\"_blank\"\u003EDubai Food Photography and Styling Workshop\u003C\/a\u003E today. We’ve integrated \u003Cb\u003Ea new session\u003C\/b\u003E to the programme and I am really excited that my dear friend \u003Ca href=\"http:\/\/mycustardpie.com\/\" target=\"_blank\"\u003E\u003Cb\u003ESally Prosser\u003C\/b\u003E\u003C\/a\u003E (the incredible hostess behind the workshop) will be holding a session on \u003Cb\u003E“Social Media Strategy for Food Blogging.”\u003C\/b\u003E Sally will give us tips and share secrets on how to optimize our social media know-how for best results. As a Marketing Communications Consultant, specializing in Social Media Strategy, she has all the experience to lead this session. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA vital part of food styling is the props! Finding the right selection of props to match the mood and atmosphere of the image is an important factor. That is why I am extremely thrilled to announce our \u003Cb\u003Ecollaboration with \u003C\/b\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TavolaME\" target=\"_blank\"\u003E\u003Cb\u003ETavola ME\u003C\/b\u003E\u003C\/a\u003E. The folks at Tavola have literally opened their store for us and will be \u003Cb\u003Esponsoring all the props\u003C\/b\u003E we need to set the perfect scene for our assignments. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the lovely \u003Ca href=\"http:\/\/www.dimasharif.com\/\" target=\"_blank\"\u003EDima Sharif\u003C\/a\u003E creating an \u003Cb\u003Eimpressive Moroccan menu\u003C\/b\u003E for us, a field trip to the amazing \u003Ca href=\"http:\/\/www.atlantisthepalm.com\/restaurants\/barsandrestaurants\/nasimibeach.aspx\"\u003E\u003Cb\u003EAtlantis,The Palm\u003C\/b\u003E\u003C\/a\u003E for a tasting and meeting a surprise celebrity chef (more on that next week) this workshop is on the roll! \u003Cb\u003EMore details \u003C\/b\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop-dubai\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EMonthly Mingle\u003C\/span\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003E October\u003C\/span\u003E\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7oE4ySwpKElmDmsgLPDYwgZOM42rOp-Tp5vxwoUUGg1rg4Mp971ki-5cbmoUX_OPFJRvPUQ387dMxIYpIv4_DTtmLQ17-Qspg1RZ1H8hedVTxiCR967pEQ9MoK5XPoNtAJ9dWLQ\/s1600-h\/MonthlyMingleBannerOctober2012%25255B6%25255D.png\"\u003E\u003Cimg align=\"left\" alt=\"MonthlyMingleBannerOctober2012\" border=\"0\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgx7WFHKCqTo_Vs5gFxwmC0tF6HeqrnyXVEtwL5BkUmnu4dGARoJ9vOtWms5YfPdUlFX7eaPZqNP-al3Me47bXnx6ek8_X4tzMLVoL6vdnkR1rOhFrcFxpbl6cM1lmYHBUZJXa_Lw\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 20px 0px 0px;\" title=\"MonthlyMingleBannerOctober2012\" width=\"300\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nOver on \u003Ca href=\"http:\/\/jenncuisine.com\/\" target=\"_blank\"\u003EJenn Cuisine\u003C\/a\u003E you can check out the amazing \u003Ca href=\"http:\/\/jenncuisine.com\/2012\/10\/monthly-mingle-roundup-americana\" target=\"_blank\"\u003Eroundup for September’s mingle “Americana”\u003C\/a\u003E. Check it out. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis month we are heading over to Utah to join the delightful Dara of \u003Ca href=\"http:\/\/www.cookincanuck.com\/\" target=\"_blank\"\u003ECookin Canuk\u003C\/a\u003E, who will be hosting October’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. Her theme is “Squash” the perfect ingredient for October! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou have the whole of October to present your incredible squash dishes. Deadline is 31 October. Hope to see you there!\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EYou might like these curry ideas from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 517px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049869098\/\" title=\"ChickenTikkaMasala02 framed[2] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"ChickenTikkaMasala02 framed[2]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8049869098_394e3d0c69_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863407\/\" title=\"Butter Chicken 01 framed[4] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Butter Chicken 01 framed[4]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8311\/8049863407_8fb094ecc8_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863477\/\" title=\"MutterPaneer_0041CRMeetaK2a_thumb by WFLH, on Flickr\"\u003E\u003Cimg alt=\"MutterPaneer_0041CRMeetaK2a_thumb\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8320\/8049863477_fe0a8393f8_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html\"\u003EChicken Tikka Masala\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003ECreamy Butter Chicken\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4758710837862581697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html#comment-form","title":"55 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html","title":"Bollywood Cooking: The Basics of an Indian Chicken Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"55"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3360668493844318544"},"published":{"$t":"2012-02-15T12:25:00.000+01:00"},"updated":{"$t":"2012-02-15T12:36:40.093+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"A Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSOeTbBY50v8XWgLvcGsWvJELoNuXSn_gLCy3mYo2Ia5pomYfXpkBuXhzx303jFu_2Cpqr4euFWC-QNWnif5sHEg0e7GNAimeYDjQblqzbHpHpBPQiNRVEIw-T_kaoib6X-8YnnQ\/s1600-h\/GrappaGarlicLemonPepperRoastedChicken_0007-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0007)by Meeta K. Wolff\" border=\"0\" alt=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0007)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcGdY71PLBqFNTb08AvZpkLAvez2iVlhV8EUo3phIoR0aruWPyVR_PMu28Hu5X2nUalMUI2pU0fFuqpTrjZJYjmbwrTlPEQK8FG9hCx8f5QOtpAjMcz8Nx0D-yjQXLqDen8_CPcA\/?imgmax=800\" width=\"598\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003ELooking for some repose from all the pink sparkly hearts and frilly red roses? Welcome to this space - a place where there are no cute frosted cupcakes or pink macarons nor will you find adorable red velvet desserts for two or pillowy puffs of pastel colored meringues. Instead, I give you a roasted chicken! \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EDo not get me wrong I am not your anti-romantic out to stamp Cupid with his own arrow. On the contrary, I am a true romantic at heart and find huge joy in French toast in bed, champagne under the moonlight and picnics at the foot of a mountain. I just find these things hit the heart more effectively when you least expect them and not arranged once a year on a day so commercialized that people crumble under the pressure. Nothing sexy about that!\u003C\/p\u003E  \u003Cp\u003EMy man is in Stockholm the whole week, but he did get a little surprise when he opened his suitcase and found a small red heart I cut out of cardboard, with a Rocher chocolate tied to it with a red ribbon. Happy Valentine’s - my way! \u003C\/p\u003E  \u003Cp\u003EMy surprise was Soeren cuddling up to me all sleepy eyed early yesterday morning, “Dad told me to give you a big kiss!” he said “but I am not going to give you the dad kind of kiss, ok?” And then gave me a small box of boozy chocolates. Happy Valentine’s - his way!\u003C\/p\u003E  \u003Cp\u003EThat was the height of our V-Day! And that was that and for us, in our own way, special. We’ve been together for 14 years and by now know a day like Valentine’s is not going to bring more magic to our relationship. We have it already, on some days more and on other days less. We love, we argue, we kiss, we make up! \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhkdnxiB_XebnYYlvQFng0j0nM7g1XafrusUAK0dRxA1St6pWHvnzcTD_W96mjapjD8qxHoZfAj0fZbpbHZqqbRoRiXaubMwZ-dMLIFDc-S9j2fFuY8vbmhe7I9puwy3XPUEZ3ig\/s1600-h\/GrappaGarlicLemonPepperRoastedChicken_0010-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0010)by Meeta K. Wolff\" border=\"0\" alt=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0010)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9GKj1a7JDBMQaNSEnTVMqfOPatJ9WMu6OksRayZqeLFDbavKAOwovJh1zkAgpZ8w07R6d4j9gryVSzVgXFAzcz1cwIEdTtAL8JY0tmK3eQS1D8gNUS2bV4teB5FEjt4wskK7yLQ\/?imgmax=800\" width=\"599\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EWe won’t be seeing each other this week not until till Sunday and then we only have the evening together before he flies off to Stockholm again. He’ll be back Friday night and I’ll be on my way up north to Münster to work on styling and shooting a cookbook by Lisa Nieschlag - her third in the \u003Ca href=\"http:\/\/www.annikocht.de\/\" target=\"_blank\"\u003EAnni series\u003C\/a\u003E. I am fairly excited about this project, because for the first time I have been booked purely as a food stylist and will be working together with photographer \u003Ca href=\"http:\/\/julophotography.com\/\" target=\"_blank\"\u003EJulia Cawley\u003C\/a\u003E. It’ll be different: for once I can focus only on beautifying the set. It’ll be fun: the three of us have been corresponding for several weeks behind the scenes and I already feel the fabulous connection between us. There’ll be more: and because we harmonize so well, we’ve already got a second project underway. \u003C\/p\u003E  \u003Cp\u003EI hope, when I return I will have a few pictures of the things that went on behind the scenes of a photo shoot to share with you. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJzIgOQfWH8oJDSytF7h-p_1R_HZaNkXb1igv9VdyDJsv9KSc8DtIU-ZN-rtgtnG_Txng-wOGgJnSB5__ZS4ZsB4bYQWMw3JLVDDs4piBKDUjKhSbgpPSRbqUYl7XBUPy90Wst2g\/s1600-h\/GrappaGarlicLemonPepperRoastedChicken_0008-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0008)by Meeta K. Wolff\" border=\"0\" alt=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0008)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-jyl5UDV_7v2lnS-PE5-diYsG3w62KDKqRAm584RMiWIgmp1xk_FSD93ZDo93P13IDEEiajIev3ytMBY0O1_9BWIEIAtMXrsQaM5Jz3szhUO4mzGhUIUE6qBGiiC3wec27xjHmg\/?imgmax=800\" width=\"598\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EFor now I am taking you back to good old rustic home cooking, pepped up a little with exquisite flavors. A divine corn-fed, free-range chicken, roasted so slowly that all the beautiful flavors are locked into the moist flesh. Flavors of powerful garlic, tangy lemon pepper and boozy Grappa come together here, served with lemony parsnip fries - aren’t you glad you came over!\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/slow-roasted-grappa-garlic-and-lemon-pepper-chicken\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6871518555\/\"\u003E\u003Cimg class=\"photo\" alt=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken by Meeta K. Wolff \" src=\"http:\/\/farm8.staticflickr.com\/7201\/6871518555_334fcab5e5_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E2 hours 10 minutes\u003Cspan class=\"value-title\" title=\"PT2H10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 4\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E1 free-range chicken, about 1.5kg \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 onions, peeled and thickly sliced \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 carrots, quartered lengthways \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 bay leaves \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 sprig rosemary \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 lemon, quartered \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 head garlic, cut in half \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E175ml Grappa \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EFleur de sel \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003ELemon Pepper \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EOlive oil \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003ELemon zest from one lemon \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E750g parsnip, cut lengthways into fries \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 160 degrees C. Trim the excess fat and skin off the chicken and wash well under running water, then pat dry with kitchen towel. Lay half of the onion rings and half of the carrots in a roasting pan and stuff the rest into the chicken along with the rosemary, bay leaves, lemon and half of the garlic head.        \u003C\/li\u003E     \u003Cbr \/\u003E \u003Cli\u003ERub the chicken all over with the other half of the garlic head, then massage the fleur de sel and lemon pepper into the chicken with your hands. Place the chicken on top of the onions and carrots in the roasting pan and pour the grappa into the cavity. Drizzle a good glug of olive oil all over the chicken. Cover the pan with some heavy duty aluminum foil and roast of about an hour and a half. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EIn the meantime toss the parsnip fries with the lemon zest and a pinch of fleur de sel. Add some olive oil and coat the parsnip fries well. Place the vegetables in a baking dish and roast in the oven along with the chicken for the last 20-30 minutes. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003ETurn the heat up to 200 degrees C. Remove the foil and roast the chicken for another 15 to 20 minutes, basting with the liquids to keep the flesh moist and until the top takes on a golden color. Keep an eye on the fries, making sure they do not dry out or burn. Serve the chicken with the fries and a green salad. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJmvpiVHHH9gkjzAzqhfw-mryCrjO3Tl7FyjNvprocDS2UUUTqmBYNdEuhg6GY7orBmkyVyFREBUSeP1-pRvR_uOCaGynxvG-EoOwv017dkqZ3d_TJpSF_rwf7XPHyjS9epzCTgQ\/s1600-h\/GrappaGarlicLemonPepperRoastedChicken_0003-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0003)by Meeta K. Wolff\" border=\"0\" alt=\"Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries (0003)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFPoJC9lQMkn_mv2xIcPIey1zFQIsOoWpWVJqZfBtVSHd-K5ggJ5OtEeertGK_qKSuXueQPQDSKIKb6X1QB4g2j-nazXbAoU1ZThLoorFlbBECjQCd6I6ygiVLP5t3daEv4iQXdQ\/?imgmax=800\" width=\"598\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThis is the kind of dish I like to bring to the table after a busy week. The oven does most of the work leaving me plenty of time to relax and catch up with the family. A glass of red wine, lots of hugs and cuddles and a few kisses - and it does not have to be Valentine’s Day. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/lh6.ggpht.com\/-geHmX7iK0vA\/TzuT1UPNwUI\/AAAAAAAAI-w\/7QJMt0GPzJk\/s1600-h\/P2P%252520badge-Somerset%252520V1_15.11.11%25255B5%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2P badge-Somerset V1_15.11.11\" border=\"0\" alt=\"P2P badge-Somerset V1_15.11.11\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqb2wELspBviTqiyH0CxJxEgpys8jbphKNShab2QUxUq-18eoAuTLIy9M-VSsnGhKaKzYUNlDIQijQInJEzyOqklMcRHSxKaqm3Zh7WpdQGuCVfUpkDnA3IheRYNH03e0tbdAH4Q\/?imgmax=800\" width=\"220\" height=\"138\" \/\u003E\u003C\/a\u003E Talking of food styling, over at the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E website we have a \u003Cstrong\u003Elittle treat\u003C\/strong\u003E for all the \u003Cstrong\u003Ebudding food stylists\u003C\/strong\u003E out there. Culinary consultant extraordinaire and author of the awesome \u003Ca href=\"http:\/\/www.amazon.com\/Food-Stylists-Handbook-Denise-Vivaldo\/dp\/1423606035\/ref=sr_1_3?ie=UTF8\u0026amp;qid=1328634796\u0026amp;sr=8-3\" target=\"_blank\"\u003EThe Food Stylist’s Handbook\u003C\/a\u003E\u0026#160;\u003Cstrong\u003EDenise Vivaldo\u003C\/strong\u003E, gives an \u003Cstrong\u003Einside look at her career\u003C\/strong\u003E as well as the \u003Cstrong\u003Eworld of food styling\u003C\/strong\u003E. We’re very excited to present to you \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/denisevivaldo-astylishdevotiontofood\" target=\"_blank\"\u003E\u003Cstrong\u003EA Stylish Devotion to Food\u003C\/strong\u003E\u003C\/a\u003E. Don’t forget we’ll be in \u003Cstrong\u003ESomerset, UK from May 18 to 22\u003C\/strong\u003E for the third \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E Workshop. If you’d like to join us for the 2.5 days check out all the details \u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4oYLwlaf38pe8oBfconR-phXQZCqEkl-yY-Y9mRsCS2rFMbcsRG7Ku0Ij_bkOl1lKNXbQlksn5h_28x-S_tWYOsKvnyyjZD2hPJXqC7yj2-I4Pz91qIuV27_zxE8W5ILY3daPaw\/s1600-h\/DubaiBadge-Sidebar-250%25255B5%25255D.png\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"DubaiBadge-Sidebar-250\" border=\"0\" alt=\"DubaiBadge-Sidebar-250\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtugrzAc0rCEgUpr9FoYZ5Qe7Q6SnUXDxXZ6SrWOBIFCRTtZTlmnbkPcviweFhSuk6MO6Ry4PjkabhDpI5d0etdUB6LvUPpPsxYGUeY59SppT7P5Z32F7kFZMWUSxni3go1pufow\/?imgmax=800\" width=\"300\" height=\"210\" \/\u003E\u003C\/a\u003E If you are closer to Dubai however then maybe you would like to join me over at\u003Cstrong\u003E Nasimi Beach, Atlantis, The Palm\u003C\/strong\u003E for a 2-day Workshop, \u003Cstrong\u003Efocusing exclusively on food photography and styling\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003EThe details are as follows:    \u003Cbr \/\u003E\u003Cstrong\u003EWhen:\u003C\/strong\u003E Tuesday 3rd and Wednesday 4th April     \u003Cbr \/\u003E\u003Cstrong\u003EWhere:\u003C\/strong\u003E Nasimi Beach, Atlantis, The Palm, Dubai, United Arab Emirates     \u003Cbr \/\u003E\u003Cstrong\u003EYour Instructor:\u003C\/strong\u003E Meeta K. Wolff     \u003Cbr \/\u003E\u003Cstrong\u003EYour Host:\u003C\/strong\u003E Sally Prosser     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghhJoxBH1wl1BKFniKUMKKG8MbFZDbWE_Y4uWX5pbtKENtAn7Eaha9TEqa6KiK9DRsrtmAnKHPT3EpmPsVkT7xqMiH2O94sr68u-_judGaBaKm0wvKrpWc-S5jX68kOCQnMWFqvQ\/s1600-h\/MonthlyMingleBanner%252520February2012%25255B15%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"MonthlyMingleBanner February2012\" border=\"0\" alt=\"MonthlyMingleBanner February2012\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyiasg03ldYoCDv5Bt-DrSrCp8t8cu_OvUrw0DmbNGKEPdWS53lUG8YWBhyCoWR7k4VSQ4Km3eX8b40xqyrebRY0SLO3DP_H9QB2Kew3QqBB2me8Aiy6Ugf2l8jA6k4fFPzw5fAQ\/?imgmax=800\" width=\"254\" height=\"254\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EFinally\u0026#160; the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E has kicked off again this month again and we are over at Hila’s from \u003Ca href=\"www.addtotaste.co.za\" target=\"_blank\"\u003EAdd to Taste\u003C\/a\u003E all the way in South Africa. Her theme this month is \u003Ca href=\"http:\/\/www.addtotaste.co.za\/2012\/01\/monthly-mingle-heart-healthy.html\" target=\"_blank\"\u003E\u003Cstrong\u003EHeart Healthy\u003C\/strong\u003E\u003C\/a\u003E and I am sending her this slow roasted chicken with many hugs and thanks for hosting the MM this month Hila! \u003C\/p\u003E  \u003Cp\u003EStay healthy and see you next week. \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these heart healthy ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtPTQAtQwaFarTC6tP2WXGu_VHrYPgL1afirCJVZD6USWBDw45ndolo0MxRHzwxQJLttsQMCjmD2DCCk0v2mM4IOupZWxoGUWCvFXZFPuqoBCKj89Xg5j0dg7OYq7Sa2uaB3R6JA\/s1600-h\/AsianInspiredChickenCabbageSalad_0013-2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"AsianInspiredChickenCabbageSalad_0013-2\" border=\"0\" alt=\"AsianInspiredChickenCabbageSalad_0013-2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGtOxKSa_DNflfF8yTtJckP_Gsnq6oQmEjcgu6uCZUJfBAZAaRk_C2C2O_Owv43mLXUNHvFegm_-n4rr0uJ4lI5GFcmCGItlGQfSxwkFl6ljEh4PJGtmeSsHRnNWyp-FkPJMM1CA\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjS6kKsx16xwbCHD5MaujJn8AE8x0dD3IPe_S-kXU1DINVCp8O09hajaWDe9UwO4VU7QhyphenhyphenJFHwAgdh_ei2D0HI4P92NbsRD9JW54Q_Jl-BiwAr6CXHb4cjopm2AOnWltu_IFZ-nug\/s1600-h\/CannelliniBeanSalad-0094-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"CannelliniBeanSalad-0094-WM\" border=\"0\" alt=\"CannelliniBeanSalad-0094-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXVbCrwIj-ph1hd3Mn7wR25jkmKLc5QiOAcjCoLOvBK137GjkbJXJXyusJFNXL2ncu76cgyW94Q2h46V0cTn5B6bebB81uTW-WEDm-daytjFhAdEsPoMMcs0OEJ1HePH44pmrixQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgesCAbagMOxIfw9qbgXC0UUGbFKJrJkLaRbAKbFpYvoOS0wws25NLFcI3aDODuLIq50TN8igeIDhce7Mnx86Un4km0yZl6WFoeRaowrjiQkpSZjf-1gfzn41SfGcNaNaxTIDxrUA\/s1600-h\/TapenadeRoastedVeggieTarts_0005%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"TapenadeRoastedVeggieTarts_0005\" border=\"0\" alt=\"TapenadeRoastedVeggieTarts_0005\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlYzjNuCFzFlRTPC2TPCR4Uo2lkC-ZT763xM2cAEVTEnTiIEhGV4zcTwo-3ZxMPaArJOF0wHgcf47zzN6J_lEOK2WqH6c9aVAzKn60weSsTaFEXyLl5Q6oWHTCcJniEsy_LY_nNw\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/09\/cannellini-bean-salad-with-olives-and.html\" target=\"_blank\"\u003ECannellini Bean Salad with Olives and Ricotta\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/roasted-pumpkin-aubergine-zucchini.html\" target=\"_blank\"\u003ERoasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3360668493844318544\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/slow-roasted-grappa-garlic-and-lemon.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3360668493844318544"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3360668493844318544"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/slow-roasted-grappa-garlic-and-lemon.html","title":"A Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcGdY71PLBqFNTb08AvZpkLAvez2iVlhV8EUo3phIoR0aruWPyVR_PMu28Hu5X2nUalMUI2pU0fFuqpTrjZJYjmbwrTlPEQK8FG9hCx8f5QOtpAjMcz8Nx0D-yjQXLqDen8_CPcA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1982989714601868379"},"published":{"$t":"2011-07-13T08:38:00.003+02:00"},"updated":{"$t":"2011-07-13T08:41:43.089+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Asian Chicken Red Cabbage and Peach Salad"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8ZfHZLGzJ6rfBOyWxDsKXXH_R8TZvytEPPXZYJ7RNvI4QScM-XEinAspHmGAdXNqhyZf3VhLR3UiKy1ENDoN3n0KSSrLRHxxUF4hyq8mQzmd_4x7055fdBWAA0ciI3YeNoh7vqg\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI, probably not unlike many of you, am a seasonal produce shopper. Between the food market and my organic\/local produce box I get my weekly supply of crisp, fresh vegetables and deliciously sweet fruit. Nonetheless, I still go to grocery stores to lavishly indulge in exotic fruits like mangoes or kiwis, fruit I grew up on but are not grown in Germany.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ELast year Soeren and I embarked on a yearlong home project, which was originally initiated by his school project “Green Earth”. Our home project was a very basic one, however for Soeren, who was keen to understand how eating seasonally and locally helped keep our earth greener, this home project turned out to be something he took very seriously. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWiJhiFWDUoBdrLnxa_Byq8WTkXFre8qcJJr9zolGJLKTnBwP0mJ3Y5kFdtLkAeG6-DHhBZM94kscF7EaU2WjnPi9gFLnImjrsRRKmg1iSVBykF44N5LVTLaZDyYO4lZ3Kq0wcNg\/s1600-h\/AsianInspiredChickenCabbageSalad_0014-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0014) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0014) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghaeqWp1q6643PNbLTW3ZFTohSmeze8Im-diwiliOWsCt1tCLwiYrN83KDUIKv7ndA-0xU1x-JuR-mHO06QKISdKZF86MFq9xyVwG0lW-ArafHszdKA5T2I4WQWIHit1Rx5O8ung\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe created a few charts, one where the months of the year were listed and blank columns were to be filled. In this chart Soeren drew the vegetables or fruit that arrived in our produce box or from the market. As the seasons turned we then followed up by researching on the internet, what really was in season and if we were way off mark with what we had consumed. Another one of our charts was a map of Germany and Tom had circled a 10, 20, 40 and 100 km radius around Weimar. Each week Soeren would interview the delivery person, who brought our box, asking him where each item came from and each week we would hang up that specific chart on the fridge. It became our weekly challenge to keep within the 10-20 km radius.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipjMhSj6kcb8I1pfYvWAvnxJQA5sEUMK0QT4u5AxU84TQCCU6Ym4bU15B4JsISlGauBoh4aBSUepc2Y-L3d9X5wWvf_Kr8xXlKq7ysqxjxnfuv1iqxH7QxX9wa45UUDfAE3UdzGw\/s1600-h\/AsianInspiredChickenCabbageSalad_0006-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyM5vGmDy343F28eAJytZmKHAxrxwE46XstMAsyowrckzXSKZ1Gx1DUsBWa2NCddKeciCub6x_3hD4ZLtX7ypurrodIRXIE_52axv_kLeYxV0yILZlo5Xn6wQCOiNXhth_bFMDcg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe project became the source of many discussions at school, with friends and neighbors, who in some form or other created similar projects. For us, it made us aware that we are doing a pretty good job of eating „greener“ and thus helping in a small but hopefully effective way to “save the earth”. Yes – we do step out of line every now and then (that would be me when I reach for my Indian mangoes) and no – we do not mind and take it in a composed manner. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglXi8yXgYfakaHREGYEml0ppwZMZnBr9XTOVBfW8_6QuUmPp3ApOAHTnkO52Z7CJ0SnJEvjOsOC8M2-EvclFrlFzpN5X8lfORgosPzXLnarK9T4RDPDvEHUcbUMiymI4NOShjxfw\/s1600-h\/AsianInspiredChickenCabbageSalad_0003-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0003) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0003) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsW87jQWKQsLvi5Ynap5d_3Bi6Vs9TfbUQol_yGd2z0VXX211vubWwpY99giwnHy_K3zRMr9_lK9E_S9rztFKYx0fFFT8pyljTc313vFI_kI1WrEd51Nwrjy30GqumAEHRyrebpQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EObviously, there is certain produce that we would never think about in the summer. Cabbage is one of them. Even though there are different varieties available all year round, we tend to totally neglect these during the warmer months in favor of all the other vegetables we are deprived of in winter. Asparagus, aubergine, courgette, fresh peas, fennel are just some of the things we absolutely look forward to getting in our produce box. So why then want cabbage? \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0017) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0017) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3w_mGZRkX6eR5qCXx08pwgZDhG_1_i-bv8-ioNNWvOAelG0r-xyR_YEaUGuwvbGWKeR00t00PeHYdAShaXshK1pew06W_TOj-99bZe7qsIqt1HeNUQN9WJJNAzQvA8iPqdLK5iw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EDon’t get me wrong, we love cabbage here. Used quite widely in the Indian and German cuisine, we usually enjoy a variety of cabbage dishes during winter. But when the ingredients for \u003Ca href=\"http:\/\/paperchef.blogspot.com\/\"\u003EPaper Chef\u003C\/a\u003E were announced, at first I was slightly disappointed: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003Equail \u003C\/li\u003E\n\u003Cli\u003Elime \u003C\/li\u003E\n\u003Cli\u003Ecabbage \u003C\/li\u003E\n\u003Cli\u003Eand an ingredient that is typically available in July where we live\u0026#160; \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1p9B61n-wqyhHgs42g3SruUDUZeO6t0BWHcH_im3gR6sqSrJH_ftJUVIOJ7aowc3nCwiNIGD20D5sLgbT508FmoQMNl31jiYwrmNricXui-GratUNP4Nt8jODYoyPw4U0Sr0N9w\/s1600-h\/AsianInspiredChickenCabbageSalad_0006-10-WM%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0006-10) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0006-10) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWJCGTr4D1Pd-iDtHsqlpLEVd1Rog6o3DGSqDmz44rW8Bki-iPsmD73UQAiv5wo0pu4Z9Nze8CB-MrdYQf4Ss88_OvKzGjs8iGpgaEYtQRHPfi_8uJE8zCeOwsyTf3AABnD6U3zw\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHowever, soon I had several ideas zipping in my head. Light, summery and full of exotic flavor was what I planned on going with. My poultry butcher, however did not stock quail so I substituted with meat from a small free-range rotisserie chicken. \u003C\/p\u003E\u003Cp\u003EGinger complimented lime perfectly and soon I was heading towards delicate and aromatic Asian flavors. My July ingredient of choice was peach. Sliced finely and tossed into the refreshing salad, it is put together within minutes, providing a fantastic alternative to any coleslaw.\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Asian Chicken Red Cabbage and Peach Salad\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/asian-chicken-red-cabbage-and-peach-salad\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Asian Chicken Red Cabbage and Peach Salad by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5927557832\/\"\u003E\u003Cimg class=\"photo\" alt=\" Asian Chicken Red Cabbage and Peach Salad by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6132\/5927557832_c2bfc3fb0f_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E60 ml lime juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-3 teaspoons ginger, very finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 teaspoons toasted sesame seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4- teaspoons sesame seed oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1-2 tablespoons soy sauce \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 spring onions, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 small red cabbage, shredded \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 carrots, grated or cut into julienne \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 peaches, thinly sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E350g skinless grilled or rotisserie chicken meat, shredded \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl whisk together lime juice, ginger, sesame seeds, oil and soy sauce until thoroughly incorporated.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a larger bowl toss cabbage, carrots, spring onions, peaches and chicken together with the lime-ginger dressing. Allow to infuse for about 15-20 minutes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfajKxQFzRQpXY3MoKvQkUXKGS3Y3vDWT2So4gWSeaCCOzrJa-AzIIS28ikhvKRyG63UqViDjSL8qcgdygYd6cJ90NtmkKuqjpzXGK-8OFx7gATGNQ8AfPNQXeN8eyskLM55aE9A\/s1600-h\/AsianInspiredChickenCabbageSalad_0008-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Asian Chicken Red Cabbage and Peach Salad (0008) by Meeta K. Wolff\" border=\"0\" alt=\"Asian Chicken Red Cabbage and Peach Salad (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYmQLeQ1SolZegAtvD_dWQC_kTuf2CwbvMzB6Tefly8DWgRWBtQZzrI9v9pHAlkMbJUuqU6IvblBLADP_L8h3ewpO8ioGoVX1zwEvHoYKUl5AUozUIYJW7ba92f8f_w_YMzqz3PA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAlthough I was slightly challenged with the ingredients, the final creation was incredibly sublime. This Asian inspired chicken, cabbage and peach salad offers layers of flavors and a multitude of sensational aromas. The characteristic flavors of ginger with its spicy and lemony notes, paired with lime juice and the soy sauce provides a wonderful basis for the dressing, which permeates through the entire salad. \u003C\/p\u003E\u003Cp\u003EWe’re counting down to our summer vacation towards the end of next week. Two weeks of fun in the sun. More on that next week, in the meantime enjoy the rest of the week and have a blast on the weekend.\u003C\/p\u003E\u003Cp\u003EHugs!\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Asian Flavors from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"121\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivASj1D6MRhvdPTXziuvhSpt3tcAi7tAnvL6g2J-HvdQvOUjH5v3TCUGA6zb38FeOB0TNJftHcUjJcQ5dzerYAsk4X0d6oH5mLrAejsVIlb-dOntW4M68wD5CktfM503XWz2Tymw\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhBfyHtNAF61-8oEVAuwRKQbtCvdcsphUBENO8wHCzeMTYMNGmiQob95U2WCPC6ibfksW-r4qnVbxQ2TIQITrOCD3N7dHsJ2caecoAbO2JiCd515MdbaHeE4-OFZwL4e7-4sHH6VQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h1z75h5Hc2r9hm6O8pmgqazh923VfZGvQUuKULIJdaB3PPSdo1OS4jg6m4_DBcZWXCZz-WeZoh2ZGvxuVSEsjuZnAl0Gefp34Jm7KjuMDkBbS6EIeebBHFgBQCS61JqX4U4YLQ\/?imgmax=800\" width=\"120\" height=\"185\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"121\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.designspongeonline.com\/2010\/10\/in-the-kitchen-with-meeta-khuranas-red-curry-prawn-noodles.html\"\u003EThai Red Curry Noodles\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/beef-vegetable-and-tofu-stir-fry.html\" target=\"_blank\"\u003EBeef Vegetable and Tofu Stir Fry\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html\" target=\"_blank\"\u003ECoconut Cashew Chicken Satay Skewers\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1982989714601868379\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html#comment-form","title":"29 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1982989714601868379"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1982989714601868379"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html","title":"Asian Chicken Red Cabbage and Peach Salad"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"29"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5733963835956720139"},"published":{"$t":"2009-08-07T20:42:00.003+02:00"},"updated":{"$t":"2009-09-10T14:16:44.517+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Parmesan Thai Basil Crusted Chicken"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Parmesan Thai Basil Chicken (01) by MeetaK\" border=\"0\" alt=\"Parmesan Thai Basil Chicken (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikYIkG9zrpPqMlzuwZa4eDvVc0nKjeCucj3JRKSnGWy0jIO1v-I37NF-ASh6sI8nUNYlr3qahX4Abc3OQHBaSlax0tiz-PU5odt9HdKVpys0Ys_uRAbX6eX7QkUntDLbFK_47Jqg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E     \u003Cbr \/\u003E\nWhen the weekend rolls around I am mostly in the mood for cooking slightly more extravagant meals. During the week we usually indulge in quick and easy meals. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=couscous\" target=\"_blank\"\u003ECouscous\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E, some \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Vegetables\" target=\"_blank\"\u003Evegetables\u003C\/a\u003E and of course \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Sandwiches\" target=\"_blank\"\u003Esandwiches\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Salads\" target=\"_blank\"\u003Esalads\u003C\/a\u003E. I do not cook every night. By the time we are home and done with chores, homework and such things there is not too much time to get into the kitchen and cook a larger meal.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EUnlike most Indian families, we eat fairly early in the evening. It's the habit of my German better half I find suits us better. On the weekend then, we are relaxed and I will spend more time playing around in the kitchen and depending on what activities we have planned for the day, we'll have a big lunch or dinner.\u0026#160; I like the weekends! I have time for my mis-en-place while listening to my favorite music and drinking a glass of wine. To me it comes close to meditating. \u003C\/p\u003E\u003Cp\u003EAnd then meals like this often come about. No it's not that difficult - just lovely organic chicken breasts, coated in a crust of Parmesan cheese and chopped Thai basil. The lemony almost liquorice-like flavor of the Thai basil is subtle but it's there because it adds that \u003Ci\u003Eje ne sais quoi\u003C\/i\u003E to the chicken. A medley of roasted sweet and new potato sticks aromatized with maple syrup and a touch of smoky paprika powder and finally haricots verts sautéed in olive oil and seasoned with thyme. \u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Parmesan Thai Basil Chicken (03) by MeetaK\" border=\"0\" alt=\"Parmesan Thai Basil Chicken (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicFMeolLDmO2rlArVcWt4LegQ5hyphenhyphengGnUhl5NCcpXY_-JAvXcD_t5vFBcY93gV5S8EeMmx-Yga9Cwzl1NgHN4Don_6pHqIvjdcUm0HkV2aCuluvjO2UQpx0nxMjltshj35VjRI7fg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI used homemade breadcrumbs from leftover German wholewheat bread for the crust but you can use whatever you have. I often save a variety of leftover bread and then give it a good whiz in the food processor to make my own breadcrumbs, which I then store in air-tight containers. The result for the crust on this chicken is a slightly nuttier and more rustic flavor. \u003Cimg style=\"border-right-width: 0px; margin: 0px 10px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Chicken Parmesan\" border=\"0\" alt=\"Chicken Parmesan\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcVJeZQhgcH8LQcK_hKYnaGqZVg9yp_BsPWoPNnzgymnqQwy5Y_C-Ysr2uTRCUG74pYPbWw3OBEiosyAQIfb0tt9xzw2phxEdNnK5y1IqZMdY9QdcVD7FniSV5Wg7Y2LEeXvZjtQ\/?imgmax=800\" width=\"273\" height=\"224\" \/\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch4\u003EParmesan and Thai Basil Chicken\u003C\/h4\u003E\u003Cp\u003E[Print recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/parmesancrustedchicken\"\u003Ehere\u003C\/a\u003E]   \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E4 chicken breasts fillets        \u003Cbr \/\u003E\n2 eggs, lightly beaten         \u003Cbr \/\u003E\n2-3 tablespoons Thai basil, finely chopped         \u003Cbr \/\u003E\n50g breadcrumbs, preferably wholewheat         \u003Cbr \/\u003E\n20g Parmesan cheese, finely grated         \u003Cbr \/\u003E\nsome plain flour\u003C\/p\u003E\u003Cp\u003E1 large sweet potato, cut into finger thick wedges        \u003Cbr \/\u003E\n5-8 new potatoes, cut into finger thick wedges         \u003Cbr \/\u003E\n2 teaspoons maple syrup         \u003Cbr \/\u003E\n1 1\/2 teaspoon smoky paprika         \u003Cbr \/\u003E\nGood drizzle of extra virgin olive oil\u003C\/p\u003E\u003Cp\u003E500g fine haricots verts\/green beans        \u003Cbr \/\u003E\nextra virgin olive oil         \u003Cbr \/\u003E\n1 shallot, finely chopped         \u003Cbr \/\u003E\nfew springs of thyme, leaves finely chopped         \u003Cbr \/\u003E\nSalt and pepper         \u003Cbr \/\u003E\ngarlic butter (optional)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to approx. 200 degrees C. Line a baking tray with baking paper.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a saucepan heat a generous glug of olive oil, the paprika and maple syrup on low heat. Stir to combine then season with salt and pepper.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the potato wedges in a bowl, add the paprika-oil and toss to coat the potatoes. Spread the potatoes on the baking tray in a single layer and bake in the oven for approx. 30 minutes or until golden and tender.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMeanwhile prepare the chicken: Season with salt and pepper then place some plain flour in a large freezer bag. Place the egg and Thai basil in a deep plate, and the breadcrumbs, parmesan, salt and pepper in a another deep plate.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the chicken breasts one at a time into the bag with the flour and toss to coat. Take out and shake off excess, then dip the breasts in the egg mixture and finally dip into the breadcrumb-cheese mixture. Press the breadcrumbs onto the chicken to coat evenly. Place the chicken breasts on a plate or a baking tray lined with non-stick baking paper and refrigerate for 10-15 minutes.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat some oil in a large non-stick pan over medium heat. Remove the chicken from the fridge and cook in batches on both sides for 2-4 minutes each side or until cooked through. This depends on the thickness of your chicken breasts. Place on some kitchen towel to soak any excess oil.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the haricots verts, heat up a drizzle of olive oil in a pan, add the chopped shallots and sauté till translucent. Add the beans and the thyme and continue to sauté till the bean are soft but still crunchy. Do not overcook.            \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EServe the chicken cut into thick slices with garlic butter, the potato wedges and beans. Enjoy. \u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cimg style=\"border-right-width: 0px; margin: 0px 10px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note 1 Meeta Tip\" border=\"0\" alt=\"Sticky Note 1 Meeta Tip\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiclcM5exFsvK0JqUpwrZi4Ni0ASdihwdvNP4BDCFns5LXCoyOZdVi0_WzZ26F0F4g8iSyi7D35AexgQhxKGKzSPwAgScdYvKsYs5qh0TBDM9FTLmnR1eV34ugXV2iYjudbAJFceQ\/?imgmax=800\" width=\"200\" height=\"138\" \/\u003E\u0026#160;\u0026#160; \nLeftover chicken make great sandwiches the next day. Here's what I did: in small baguette bread rolls, spread some tahini sauce and added slices of cucumbers, tomatoes and red onions to one half of the roll. Season with salt and pepper and then place the chicken breast slices, drizzle with some more tahini sauce. Cover with the other half of the bread roll and enjoy! If you have any of the beans leftover you can add these to the sandwiches too!\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Parmesan Thai Basil Chicken (02) by MeetaK\" border=\"0\" alt=\"Parmesan Thai Basil Chicken (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-ItaCbD4S1_rV9PHE_rme6tPKx9cJ8VS-bybhqUL9f3m3ORerMFMBluR3PJEeSKfEsiCD-gbso6HMrBuhSuA3QBB2neaSmnTsGvA4rD36N_L-rGlEfN6VjmyoJKo1FTTIjtGJKQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWe always enjoy such meals. With a medley of flavors that come together and harmonize so well. The best part of this meal is of course the chicken. The crispy crust and the succulent chicken offer a feast for the eyes and then the flavors of the Parmesan and Thai basil highlights the tastebuds so exquisitely. Thumbs up from my men too, both enjoyed the delicious flavors of the meal. \u003C\/p\u003E\u003Cp\u003EWeekend's here and I hope you have fun and bon appetite!\u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"4\"\u003EHugs!\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these chicken dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"CoconutCashewChickenSatay01 framed\" border=\"0\" alt=\"CoconutCashewChickenSatay01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirFa4PQQAOOtoylhCbaIv4mfikPVjqW0NZuzzzDqDLzjgGiq98YidGtw86W1f_QAci27p-rRYP5dV9-s3J9s0i7-sLQVa4BFyLkfHV7ZMci6DF8VtGk1vch8UAxfs9fktLRc4PTQ\/?imgmax=800\" width=\"120\" height=\"190\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lime Chicken Veg Farro 02 framed\" border=\"0\" alt=\"Lime Chicken Veg Farro 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuzrid8jmn-IDMlR394-lYWRDI0mwXHxCsls1hEWRx9qmo65wCJATjVzx3zY2k3km46sGVgdtY86OuJedyQ-HJ6kPdQKKYu_6AiVO016oCQJ3WLRSchEg7Tog9Ky2MzuIeIRCBhA\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"ChickenLegumes 01a framed\" border=\"0\" alt=\"ChickenLegumes 01a framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPuv47dCg1JdXIeU8dVm8hUncRFMPJgJLBxQGcsSXQge97oqWk0K4Ia6FcQWSyVB6Z0y0vk_MaulvVIk03iaeg8lbER1bqEWg72TKG7jUSliBCMrtp5e0TXEghlb2sj4zm7u3Niw\/?imgmax=800\" width=\"120\" height=\"175\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html\" target=\"_blank\"\u003ECoconut \u0026amp; Cashew Chicken Satay Skewers\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/lime-chicken-and-vegetable-farro.html\" target=\"_blank\"\u003ELime Chicken and Vegetable Farro Risotto\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/spicy-chicken-legumes-with-pinto-beans.html\" target=\"_blank\"\u003ESpicy Chicken Legumes with Pinto Beans and Chickpeas\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cbr \/\u003E\n\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5733963835956720139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/parmesan-thai-basil-crusted-chicken.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5733963835956720139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5733963835956720139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/parmesan-thai-basil-crusted-chicken.html","title":"Parmesan Thai Basil Crusted Chicken"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikYIkG9zrpPqMlzuwZa4eDvVc0nKjeCucj3JRKSnGWy0jIO1v-I37NF-ASh6sI8nUNYlr3qahX4Abc3OQHBaSlax0tiz-PU5odt9HdKVpys0Ys_uRAbX6eX7QkUntDLbFK_47Jqg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"24"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1547317139119560888"},"published":{"$t":"2009-03-05T19:21:00.002+01:00"},"updated":{"$t":"2009-09-11T08:11:16.430+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Caribbean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Jamaican Jerk Chicken with Roasted Sweet Potatoes, Sweet Corn and Bacon"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Jamaican Jerk Chicken (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Jamaican Jerk Chicken (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgfnuhd4j4qP8ZflS1DZhfLyVrdnSWZt_endmJNM_S0GongxYU0VMOWw-JTJcO3PgGRDnrKFjgTck2LrhtCkWFiyf-4AECIluNsvEHBAtDwbgOKDtSJ8pUZj3vv3HU32ITcUYyDPQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIn my fantasy world I live in a beautiful house on the beach. I love the ocean air - always have - and while I have lived in many places where the ocean was within sight of our place, it was not directly on the beach. In my fantasy I wake up in the morning to be greeted by the warm sun streaming through the large windows and swaying lush green palm trees dancing in the gentle warm breeze. \u003C\/p\u003E\u003Cp\u003EThe ocean is not blue it is turquoise and emerald and the sands are pure virgin white. On the weekends we have picnics and barbecues on the beach with the children building huge sand castles and the adults laughing enjoying the carefree atmosphere.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EIn the evenings Tom and I sit on the patio to enjoy the sun dip into the horizon leaving a burst of red in the skies. The house itself is elegant and has the feeling of ocean everywhere, where the interiors are done up in sea and sand colors in blues and whites. Just like the ocean there is a lot of open space with the transition from one room to the other with as few walls and doors as possible. In my fantasy world I would probably be able to afford \u003Ca href=\"http:\/\/www.jamesradin.com\/index.html\"\u003EJames Radin\u003C\/a\u003E to do the interiors in one of his designs!\u003C\/p\u003E\u003Cp\u003EIf I was asked where on the globe my fantasy house and beach is, I would probably say the Maldives or the Caribbean. I've never been to either of the places but from what I have seen I imagine it would the perfect place that fits into my fantasy world. They've got the lush green palm trees, the piercing turquoise seas and the white beaches - and they've got the food I crave for in both my worlds.\u003C\/p\u003E\u003Cp\u003EI have been smitten by the Caribbean cuisine, in particular, so I would probably decide to move there! It includes all my favorites, seafood, chicken and steak, all prepared with the flavorful and colorful ingredients of the islands. Popular dishes include coconut shrimp, jerk chicken pasta, chicken kabobs, ribs with guava BBQ sauce and Key Lime Pie. \u003C\/p\u003E\u003Cp\u003ECaribbean cuisine is like a cultural kaleidescope, each turn brings on a new flavorful dish, which represents the plentiful bounty of the islands' lush tropical vegetation, combined with the one or more diverse groups of people that have lived there. The cuisine is influenced by the Spanish, British, French, and Dutch settlers, as well as Africans, Indians and Chinese, so you see why I call it a kaleidescope!\u003C\/p\u003E\u003Cp\u003EMy own dish for this session of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/monthly-mingle-caribbean-cooking.html\" target=\"_blank\"\u003ECaribbean Cooking\u003C\/a\u003E for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E is of a dish I really love to prepare in the summer when the grill is out! The jerk style of cooking is native to Jamaica, where meats like beef, goat or chicken are dry-rubbed with a spice mixture called Jamaican jerk spice. The jerk seasoning usually contains allspice and scotch bonnet peppers as the main spices and cloves, cinnamon, nutmeg, thyme and garlic as additional flavors. The meat is typically barbecued over charcoal, which gives it that famous \u0026quot;burnt\u0026quot; look.\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Sweet Potato Corn Bacon (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Sweet Potato Corn Bacon (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmMQdbahdcyhSfWM1y61J_jrj5450xy39CFicJXgCjCh3gp5ENRjw4qauXlvi_kW1Rn7XTzRikpKlhfo0n0IzrcPWjTqypgQTPdPeQQSHYpzou2zg-jczlwEjuy5vSzAEzc40wrg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EIn my version I put the jerk spice mixture together myself and marinated the chicken breasts in the marinade overnight. As currently in my part of the world it is freezing and the grill has been stored away for the winter, I decided to pan fry the chicken - something I would not do in my fantasy world as I would always have the grill out! The chicken turned out simply fantastic and had all the moistness and gorgeous aromas of the spice seasoning. I used the marinade to make a thick sauce and served it with a side of roasted sweet potatoes, corn and bacon (recipe below). \u003C\/p\u003E\u003Cp\u003EThe meal was more than delicious it was pure ecstasy and truly satisfying. The mixture of all the spices was powerful and by no means overkill - on the contrary they all were in perfect harmony. It's a fairly easy dish to whip up and for the incredible flavor we got, worth making the spice mixture from scratch. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EExtended Deadline\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 20px 0px 0px; border-right-width: 0px\" height=\"160\" alt=\"MM Caribbean Cooking1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNq_V8sa8cS2EJdHYLQeFTYcrYxbQpTeQWUM2-XpcQLoL9nGEz1FKDngS_ueZ5r-Sh-wTBi2hJ9pdT3HXuQKOsMOdk4BUN6cKbn07IfIh6CNoA238oH45HMcQyhzrNWsQ4Zmf1FA\/?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003E Judging by the amount of entries I have gotten to date I am thinking that this mingle is a bit challenging for some, so \u003Cstrong\u003EI am extending the deadline to Friday 13th!\u003C\/strong\u003E I also made an effort to look through a few cooking sites to see what they had on offer for Caribbean cuisine. Here are the lists: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/search.myrecipes.com\/search.html?Ntt=caribbean\"\u003EMy Recipes\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.epicurious.com\/tools\/searchresults?search=caribbean\u0026amp;x=0\u0026amp;y=0\"\u003EEpicurious\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.foodnetwork.com\/search\/delegate.do?fnSearchString=caribbean\u0026amp;fnSearchType=site\"\u003EFood Netwrok\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EI hope that these recipe lists give you a few ideas to cook up some great Caribbean food and bring it over to the beach party for a great mingle. Right now the party food is looking good but we could use a lot more! Don't forget each entry has a chance to win \u003Ca href=\"http:\/\/www.tasteslikehome.org\/\" target=\"_blank\"\u003ECynthia's\u003C\/a\u003E first cookbook - \u003Ca href=\"http:\/\/www.akdpress.com\/viewtitle.php?value=D1109\" target=\"_blank\"\u003EMy Caribbean Cookbook\u003C\/a\u003E!\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"JamaicanJerkChicken\" name=\"JamaicanJerkChicken\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Ccenter\u003E\u003Cimg title=\"Jamaican Jerk Chicken (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Jamaican Jerk Chicken (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3eX2YNQiRB_uOCtOOGYxEpe35rZebQ2nxKsff4A4i7h3eDXUa-bFZXhNoXjJ4qPA3WfZ9UiRU_LSitVWDtTI7tlnYA0Atf-6IC5drlHwTIV4d4etqqhUZsSIeite54_w7jd8Slg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Jamaican Jerk Chicken\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/jamaicanjerkchicken\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E4 chicken breasts, fat trimmed        \u003Cbr \/\u003E\n60 ml + 2 tablespoons olive oil         \u003Cbr \/\u003E\n65 ml soy sauce         \u003Cbr \/\u003E\n170 ml white vinegar         \u003Cbr \/\u003E\n115 ml orange juice         \u003Cbr \/\u003E\nJuice of 1 lime         \u003Cbr \/\u003E\n2 teaspoons salt         \u003Cbr \/\u003E\n1 teaspoon freshly cracked pepper         \u003Cbr \/\u003E\n1 medium sized onion, chopped         \u003Cbr \/\u003E\n1 Scotch bonnet pepper, finely chopped (I used a normal red chili)         \u003Cbr \/\u003E\n1 tablespoon dried thyme         \u003Cbr \/\u003E\n1 1\/2 teaspoon ground sage         \u003Cbr \/\u003E\n3\/4 teaspoon ground nutmeg         \u003Cbr \/\u003E\n3\/4 teaspoon ground cinnamon         \u003Cbr \/\u003E\n2 cloves garlic, chopped         \u003Cbr \/\u003E\n1 tablespoon ground allspice         \u003Cbr \/\u003E\n1 1\/2 teaspoon cayenne pepper         \u003Cbr \/\u003E\n3 spring onions, finely chopped         \u003Cbr \/\u003E\nSalt and freshly ground black pepper, to season         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a large bowl combine thyme, allspice, black pepper, cinnamon, sage, cayenne pepper, salt, nutmeg, garlic powder and sugar.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a wire whisk, slowly add 60 ml olive oil, soy sauce, vinegar, orange          \u003Cbr \/\u003E\njuice along with the lime juice.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the scotch bonnet pepper, onion and the green onions then mix well. Pour some of the marinade into a separate bowl, cover and refrigerate.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the chicken breasts into the remaining marinade, cover and marinate for at least 1 hour, preferably overnight.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat 2 tablespoons olive oil in a skillet on high. Remove the breasts from the marinade and cook on each side until dark brown, lower the heat and continue cooking until the chicken fully cooked. While you are cooking, baste the chicken with marinade. Season to taste.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the left over marinade and simmer until thickened and serve on the side for dipping. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E This recipe is not as hot as you would find in Jamaica. It is my variation of the traditional dish created for kitchens around the world. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E If you want it more spicy hot, you may want to double up the quantity of the dry spices for a more authentic flavor.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ccode\u003E\u003Ca id=\"RoastedSweetPotatoCornBacon\" name=\"RoastedSweetPotatoCornBacon\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Sweet Potato Corn Bacon (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Sweet Potato Corn Bacon (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgiLexTJClasqS2MKxWIq-CryjdOaCw8YsV1uuXdD7TAW0dlD_34X0812rr3nHxLDEAvAkYRVlNXYsD8gX4sr59BD5Ucaspm0N93Y9q_Vf8GqUnGZJUrbkSVcasMxCJfN4UvGnWZg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E\u003Ch4\u003ERecipe: Roasted Sweet Potato with Corn and Bacon\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/roastedsweetpotatoescornbacon\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E2 large sweet potatoes        \u003Cbr \/\u003E\n1 medium onion, chopped         \u003Cbr \/\u003E\n150g bacon cubes         \u003Cbr \/\u003E\n200g sweet corn kernels         \u003Cbr \/\u003E\nOlive oil         \u003Cbr \/\u003E\nSmall bunch of mint leaves, chopped         \u003Cbr \/\u003E\nSalt and pepper         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EScrub potatoes well. Dry and brush with oil. Transfer the potatoes to a baking sheet and cook at 200 degrees C. for 45 - 60 minutes until done. Remove from oven, peel and cut into cubes and set aside.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFry the bacon in a skillet along with the onions until the bacon is nice and crispy and the onions are translucent.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the corn kernels and heat through, then add the sweet potato cubes and toss to incorporate the ingredients, making sure not to mash the potatoes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with mint leaves and transfer to a serving bowl. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing tips:\u003C\/strong\u003E Enjoy with Jamaican Jerk Chicken. \u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EI Just love the flavor of both dishes. The intense, sharp and hot flavors of the chicken pair so well with the slight sweetness of the sweet potato and corn side. I was surprised that Soeren really dug into this. I did make his chicken slightly milder in flavor but it still had a good bit of heat. Although this tastes just incredible off the grill I was extremely pleased with the results in the pan. \u003C\/p\u003E\u003Cp\u003EI also would like to thank all those who have sent their entries for your feedback on the new \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html#MMForm\" target=\"_blank\"\u003EMonthly Mingle Form\u003C\/a\u003E. Glad you are finding this process easier and more comfortable. It gives me too a better overview without loosing any of the entries to the spam folder. Should anyone have any trouble using the form please do not hesitate to contact me. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these exotic chicken flavors from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"175\" alt=\"SouthAfricanBiryani 02 - framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAimcmBGFSjWvBvqohX4ccpCPVK3hq_EhBN3m6iF1YdcL_DC9OmrgXr8mGoVCXvwbRhj4ENVLZLqzJN85SfIFs6qnXWk0dtlW4AoyWXLIpUFo5kpvP6b1DFz8ibSPykl8e4k5D3A\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"180\" alt=\"ChickenTikkaMasala02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBsi0kK2tUKEU5LEhQ8jToszbCMAxG0xfBXb8yFXAGIldqmk0G3L33fPi7rIIhQsqJeqb5gfIcqFLkrNYotPyeP-V43BwRQrX7Q57GGAtTwofmZwwTtHDh77n58jYM00UI2Oadgw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"120\" alt=\"ArabianChicken\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFRlarP1RNreM5jOKQoASY4GW8xgC5OBq799Fp4tDp-7ClFLEjvyo-IaqjkI5oA12u-d8X_JtZWkiYT1vUhkTR9W3hmf-GXolTyTwotPmdVj7E9AYhybNpMeHaaHB_kDW_KOeZJQ\/?imgmax=800\" width=\"184\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/flavors-south-african-chicken-biryani.html\" target=\"_blank\"\u003ESouth African Chicken Biryani\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html\" target=\"_blank\"\u003EChicken Tikka Masala\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spicy-arabian-chicken-with-couscous.html\" target=\"_blank\"\u003ESpicy Arabian Chicken\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003ECaribbean Flavors From around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.greedygourmet.com\/2009\/02\/05\/caribbean-chickpea-sweet-potato-casserole\/\" target=\"_blank\"\u003ECaribbean Chickpea \u0026amp; Sweet Potato Casserole\u003C\/a\u003E - Greedy Gourmet \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.crabbycook.com\/2008\/05\/viva-la-revolucion-and-sweet-spicy.html\" target=\"_blank\"\u003EGrilled Sweet \u0026amp; Spicy Shrimp\u003C\/a\u003E - Crabby Cook \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.coffeeandvanilla.com\/?p=2003\" target=\"_blank\"\u003EArroz con Leche (Rice Pudding)\u003C\/a\u003E - Coffee et Vanilla \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/02\/stress-busters-for-children.html\"\u003EStress Busters for Children\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#manisha\" target=\"_blank\"\u003EManisha\u003C\/a\u003E\u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1547317139119560888\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/jamaican-jerk-chicken-with-roasted.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1547317139119560888"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1547317139119560888"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/jamaican-jerk-chicken-with-roasted.html","title":"Jamaican Jerk Chicken with Roasted Sweet Potatoes, Sweet Corn and Bacon"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgfnuhd4j4qP8ZflS1DZhfLyVrdnSWZt_endmJNM_S0GongxYU0VMOWw-JTJcO3PgGRDnrKFjgTck2LrhtCkWFiyf-4AECIluNsvEHBAtDwbgOKDtSJ8pUZj3vv3HU32ITcUYyDPQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3688637501143706481"},"published":{"$t":"2009-02-09T21:20:00.003+01:00"},"updated":{"$t":"2009-09-11T14:32:09.284+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cereals\/Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Lime Chicken and Vegetable Farro Risotto"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Lime Chicken Veg Farro (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Lime Chicken Veg Farro (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfDaQt_R_JZJiG6acYiuYwceJ14_FJhE94Mvbl4udCbDyjRnb_zlvAI3Yla6eFLxahxrJ7yrqmJUySf4O5kOD9_c1D_CTOEawCBTgOwT9-UmBp7kRP1oW3EapbIGGdN7Np6xpXng\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EA new life sized poster of the very hot \u003Ca href=\"http:\/\/images.google.com\/images?q=Jonathan+Rhys+Meyers\u0026amp;oe=utf-8\u0026amp;rls=org.mozilla:en-GB:official\u0026amp;client=firefox-a\u0026amp;um=1\u0026amp;ie=UTF-8\u0026amp;ei=lguQSZDSB4_m0gXQt9ieCw\u0026amp;sa=X\u0026amp;oi=image_result_group\u0026amp;resnum=1\u0026amp;ct=title\"\u003EJonathan Rhys Meyers\u003C\/a\u003E stared down at me as I walked into the perfumery. \u0026quot;Anywhere in your Element\u0026quot; proclaimed the new \u003Ca href=\"http:\/\/justjared.buzznet.com\/gallery\/photos.php?yr=2009\u0026amp;mon=01\u0026amp;evt=jrm-element\u0026amp;pic=jonathan-rhys-meyers-hugo-boss-element-ad-02.jpg\"\u003EHugo Element Ad\u003C\/a\u003E. I closed my eyes and was instantly transported to a day dream for a few seconds. \u003C\/p\u003E\u003Cp\u003E\u0026quot;\u003Cb\u003EDelicious\u003C\/b\u003E!\u0026quot; I smirked as I came back to the real world. Heading towards the cashier I could hardly wait to bring my day dream to real life!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EJust as the ad expressed - anywhere in \u003Ci\u003Emy \u003C\/i\u003Eelement. Being a Foodie my element is Food and so do not ask why or how an irresistible man like Jonathan Rhys Meyers sends me into day dreams of chicken, roasted vegetables, lime and farro . It just happens! Within the few seconds I had imagined what dinner would be. Thank you Jonathan!\u003C\/p\u003E\u003Cp\u003EOK so I'll admit there was an additional second to that daydream and although food was involved, it was not being eaten - but that's censored!\u003C\/p\u003E\u003Cp\u003EWhat's not censored is this dinner. It's a simple and healthy meal - the type we will often enjoy on a weeknight, quick to prepare but full of flavor. The oven takes care of most of the ingredients, where the chicken and vegetables are roasted with herbs and spices to bring out maximum aroma. While I love \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Rice%2FPilafs%2FPulaos\"\u003Erice\u003C\/a\u003E and especially a good risotto, we have been trying to find new healthier ways to enjoy our grains. \u003C\/p\u003E\u003Cp\u003EFarro is one of those grains I adore. It's versatile, tastes wonderfully nutty and can be used in soups, salads or as a lovely risotto. Farro is the Italian name for \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Emmer\"\u003EEmmer wheat\u003C\/a\u003E and it is the original grain from which all other grains derive. For thousands of years it fed the people of the Mediterranean and Near Eastern regions. However due to the low yields it was replaced by other higher-yielding grains and farro's cultivation dwindled.\u003C\/p\u003E\u003Cp\u003EToday it is still very popular in Italy. Often it is confused with spelt but they are not the same grain. Farro must be pre-soaked for approximately 8 hours, whereas spelt can be boiled straight off. Cooked farro has a firm chewy texture, whereas spelt softens and becomes mushy. When shopping for farro look for \u003Ci\u003Efarro perlato or \u003C\/i\u003E\u0026quot;semi-perlato\u0026quot; farro grains, which means that the hull has been removed and there is no need to pre-soak - a great way to save time in the kitchen\u003C\/p\u003E\u003Cp\u003EAs the crops produce lower yields, farro is a little more expensive in comparison to other types of grains. Nonetheless, farro is an extremely healthy whole grain alternative to many other types of grains. It is high in fiber, vitamin B and a great source of protein. Furthermore, as farro has a low gluten content, it can often be tolerated by those with wheat allergies. It is easily digestible into carbohydrates for energy, not to mention it rates medium on the glycemic index. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Lime Chicken Veg Farro (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"599\" alt=\"Lime Chicken Veg Farro (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRNZnG-sRxZVMeE0TUugPuSg5u1OKHzV48mz3xTit0Ihp_4hKGgnEWoQltsxi_OFbtHPlcEctVhWYQkvX4dSXspqGFjLyG4nMk9PTF5st51wvoQkCbEXwM8UEj4CkNbv2RenDdow\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ESo, if you are following a low glycemic index diet or Phase 2 of the South Beach Diet, farro can be very appropriately integrated into your meal plan. \u003C\/p\u003E\u003Cp\u003ETogether with a roasted chicken aromatized with the tangy flavors of lime and herbs and vegetables caramelized in their own juices this entire meal is not only healthy but truly \u003Cb\u003EDelicious\u003C\/b\u003E! Just as delicious and Jonathan Rhys Meyers.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Lime Chicken and Vegetable Farro Risotto\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/limechickenvegfarro\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1 organic whole chicken, approx. 1.5 kg       \u003Cbr \/\u003E\n3 organic limes, zest from 2 limes        \u003Cbr \/\u003E\n300g farro, semi perlato        \u003Cbr \/\u003E\n2 red onions, cut into thick slices        \u003Cbr \/\u003E\n1 each red and yellow bell pepper, sliced        \u003Cbr \/\u003E\n1 fennel, sliced        \u003Cbr \/\u003E\n500ml vegetable stock        \u003Cbr \/\u003E\n4-5 tablespoons + 1 teaspoon olive oil        \u003Cbr \/\u003E\n4 sprigs of thyme        \u003Cbr \/\u003E\n4 sprigs of mint        \u003Cbr \/\u003E\nBunch of flat leaf parsley        \u003Cbr \/\u003E\nSea salt and fresh cracked pepper        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EThoroughly wash the chicken inside and outside, then using paper towels pat dry. Pre-heat oven to 200 degrees C.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl toss the onions, bell pepper and fennel slices in 3 tablespoons oil. Season with salt and pepper. Spread the vegetables evenly in a roasting tray.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EComing back to the chicken, brush the inside and outside with the 1 tablespoon olive oil. Sprinkle with salt, pepper and the zest of two limes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EStuff the chicken with the 2 zested limes and thyme. Place the chicken on the in the roasting tray along with the vegetables and roast for 60 to 90 minutes.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the farro, heat up the remaining 1 tablespoon of olive oil and toast the farro, about 3 to 4 minutes. Add the vegetable stock and simmer until the farro is tender, about 20-25 minutes. Do taste often while the farro is cooking, You want it to be tender but still chewy and retain its texture. Drain, cover and set aside.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo test if the chicken is done, poke the thigh with a sharp knife, when the juices run clear it is done. Otherwise roast for a further few minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EChop up the parsley and mint. Squeeze the juice out of the remaining lime and toss well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove chicken and vegetables from the oven. Coarsely chop the vegetables. Add to the farro along with the herbs and the juice. Drizzle the 1 teaspoon olive oil. Check if the farro is still warm if not heat it through on medium heat. Mix well and season with salt and pepper.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECarve the chicken into individual pieces and serve with the farro risotto.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EIf you like you can grate some Parmigiano Reggiano on top of the farro, for a more cheesy flavor. \u003C\/li\u003E\n\u003Cli\u003EToss in a few toasted pine nuts for a wonderful crunch.\u003C\/li\u003E\n\u003Cli\u003EVegetarians can add more vegetables and a few mushrooms for a wonderful aromatic dish.\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Lime Chicken Veg Farro (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Lime Chicken Veg Farro (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAyEXow-Jp8ZVG4Y3eJtfaNeJB4c3dGoEQZXb0TWwyQaLYEm_Iy2XrfTfkgwNWwKQo_w2xuZrgMEyq7d9lXAf6LqxFOOi1M_Zoywg6AqGqx-svUjvT3TClygTk6XlB4dFVspyt6w\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI love watching Soeren digging into meals like this. He loves the taste but for me I know he is getting all the goodness from a well-balanced and healthy dinner. For Tom and me, it's meals like this that keeps us slim and trim but also gives us that extra boost of energy. It's got everything we need and like. \u003C\/p\u003E\u003Cp\u003EThis is my entry to this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E being hosted by Michelle of \u003Ca href=\"http:\/\/whatscookingblog.com\/\"\u003EWhat's Cooking Blog\u003C\/a\u003E. Michelle's mingle theme is perfect: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/monthly-mingle-29-healthy-family-meals.html\" target=\"_blank\"\u003EHealthy Family Dinners\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these healthy meals from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u0026#160;\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Bulgur Mixed Veg and Feta 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwq4UfN0XqOFgwaVZl4-UWiGlMy49FEhDvIE12v_cuCN34cGJooTuQxGLGzqBa3GBBZ_36SlivaoATLHU3-RjPpJClN9bbw86iDq7yw9XCZlK-dya80LlmIVEn7aHX3ZHgfAaABw\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Chickpea Tajine 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyNrOuFJijxk9apLTsdLak9AZtKO68OdNf9NIoMwMLSqinrDhAn7uesmlW5TzOHsqr_inmcC662nlAeVkm5GUvkBtRAa1BcIvdiz1hgF-KW8eseT200_kXAMjtijzAXWtrWEcGMg\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"BlackSesame SpicySea Bream 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZT5ciptMTbdti0eVTHA7o7DGQd9ygbWAbEWHDYK9qXpBM6kCLm7xiutPHI1c7zMo5riSqtdJntPkrtOJLQsT7TwTbDuJ0UPFYS0P4o2YsuE5-kNQPPalG3ACS-XOx38PxcaGgRA\/?imgmax=800\" width=\"81\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/one-dish-wonder-bulgur-with-vegetables.html\" target=\"_blank\"\u003EBulgur with Vegetables and Feta\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/chickpea-pumpkin-tajine-with-coconut.html\"\u003EChickpea Pumpkin Tajine with Coconut Couscous \u0026amp; Coconut Chutney\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/spicy-black-sesame-sea-bream-with-corn.html\"\u003ESpicy Black Sesame Sea Bream with Corn-Coriander Salad\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.edenfoods.com\/recipes\/view.php?recipes_id=78\" target=\"_blank\"\u003ESaut\u0026#233;ed Buckwheat and Pasta\u003C\/a\u003E - Eden Organic\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.mightyfoods.com\/archives\/2006\/06\/roasted_corn_barley_risotto.html\" target=\"_blank\"\u003ERoasted Corn + Barley Risotto\u003C\/a\u003E - Mighty Foods\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.artsy-foodie.com\/2008\/09\/millet-summer-salad.html\" target=\"_blank\"\u003EMillet Summer Salad\u003C\/a\u003E - Artsy Foodie\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/03\/singing-praises-of-farro.html\" target=\"_blank\"\u003ESinging the Praises of Farro\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/search?q=%22written+by+Ann%22\" target=\"_blank\"\u003EAnn\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3688637501143706481\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/lime-chicken-and-vegetable-farro.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3688637501143706481"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3688637501143706481"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/lime-chicken-and-vegetable-farro.html","title":"Lime Chicken and Vegetable Farro Risotto"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfDaQt_R_JZJiG6acYiuYwceJ14_FJhE94Mvbl4udCbDyjRnb_zlvAI3Yla6eFLxahxrJ7yrqmJUySf4O5kOD9_c1D_CTOEawCBTgOwT9-UmBp7kRP1oW3EapbIGGdN7Np6xpXng\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6853997074301743855"},"published":{"$t":"2009-02-08T09:59:00.001+01:00"},"updated":{"$t":"2011-07-12T10:06:26.462+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Events\/News"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood\/Fish"}],"title":{"type":"text","$t":"HHDD: Satay Roundup!"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"484\" alt=\"roundup\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg558Ajnyamq37mwlWD5Dt7k5POYIBiHsS_q1xr3plQqlWr1D8iPADVOtfPTYLqjGkkgJCkKMCcqxDs8jSpIQG-QnaAAgkK4TKDwqDtOBc6TUXgzojE4MVKLwn5r7CHxynhf06bGg\/?imgmax=800\" width=\"470\" border=\"0\" \/\u003E\u0026#160; \u003C\/center\u003E  \u003Cp\u003EIt\u003Cimg style=\"margin: 0px 10px 0px 0px\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNShvpudQYMEbo0yniXjyTBtfQGMA2dC7lmfnYDPNrjakGWqVtOrh_h_hkMoJ-JwLJChryP4uN7vXQLYMAmUKn3JukumiqSzUQA69pSAFnwlWLWTfjmtrUbk6s_Gfunr7YOTRdyQ\/s400\/hhdd_logocopy3.jpg\" align=\"left\" \/\u003E's the great Hay Hay Donna Day roundup!! This time we are having all sorts of firsts for this event. Two winners, two blogs, two different Donna Hay creations and two languages. \u003C\/p\u003E  \u003Cp\u003EI shared the honor with another lovely blogger, Tartasacher of \u003Ca href=\"http:\/\/milpostres.blogspot.com\/\"\u003EMil Postres\u003C\/a\u003E and together we came up with two Donna Hay creations for you to select from. Tartasacher selected a delicious \u003Ca href=\"http:\/\/milpostres.blogspot.com\/2009\/01\/hay-hay-its-donna-day-hhdd-25-two.html\"\u003Esugar grilled fruit and cinnamon yogurt\u003C\/a\u003E, while I went for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html\" target=\"_blank\"\u003Echicken satay skewers\u003C\/a\u003E.\u003C\/p\u003E  \u003Cp\u003EOver here at the satay side of HHDD we had a lovely cozy gathering with a mixture of seafood, poultry and meat. Lovely ideas and great flavor combinations. \u003C\/p\u003E  \u003Cp\u003ESo without much fuss let me take you all over to the HHDD - Satay roundup! The \u003Ca href=\"http:\/\/picasaweb.google.de\/blogmeeta\/HHDDSatay#slideshow\" target=\"_blank\"\u003Epicture gallery\u003C\/a\u003E for the Satay roundup displays all the photos with mouthwatering details. \u003C\/p\u003E  \u003Col\u003E   \u003Cli\u003Eecurry: \u003Ca href=\"http:\/\/www.ecurry.com\/blog\/main-dishes\/shrimp-satay-grilling-with-almond-satay-sauce\/\" target=\"_blank\"\u003EShrimp Satay with Almond Satay Sauce\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003ELa cocina de Zaira: \u003Ca href=\" http:\/\/lacocinadezaira.blogspot.com\/2009\/01\/hay-hay-its-donna-day-pollo-satay.html\" target=\"_blank\"\u003EChicken Satay whit green peppers and cherry tomatoes\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003E80 Breakfasts: \u003Ca href=\"http:\/\/80breakfasts.blogspot.com\/2009\/01\/hhdd-25-chicken-satay-skewers.html\" target=\"_blank\"\u003EChicken Satay Skewers\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003EFruit Art: \u003Ca href=\"http:\/\/fruittart.wordpress.com\/2009\/01\/31\/hay-hay-its-donna-day-in-deuces\/\" target=\"_blank\"\u003EChicken Satay\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003EBron Marshall: \u003Ca href=\"http:\/\/bronmarshall.com\/?p=1172\" target=\"_blank\"\u003EPrawn Satays with Peanut Sauce\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003EHome Gourmets: \u003Ca href=\"http:\/\/home-gourmets.blogspot.com\/2009\/01\/2-in-1.html\" target=\"_blank\"\u003ETurkey Mushroom Satay Skewers\u003C\/a\u003E \u003C\/li\u003E    \u003Cli\u003EWhat's For Lunch, Honey?: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html\" target=\"_blank\"\u003ECoconut Cashew Chicken Satay Skewers\u003C\/a\u003E \u003C\/li\u003E \u003C\/ol\u003E  \u003Cp\u003EThat was it! Now it's time for all the participants to vote for their one favorite entry. Check out the roundup for the sweet Donna Hay entries over at \u003Ca href=\"http:\/\/milpostres.blogspot.com\/\"\u003EMil Postres\u003C\/a\u003E, who will be posting the roundup a little later, then select your one favorite creation. Once you have decided, please send in your votes to Bron over at \u003Cstrong\u003Ebron.marshall[AT]gmail[DOT]com\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003EThe winner will be announced on \u003Cstrong\u003EFebruary 19th\u003C\/strong\u003E. All the best!\u003C\/p\u003E  \u003Cp\u003EI'll be back tomorrow with a delicious \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/monthly-mingle-29-healthy-family-meals.html\" target=\"_blank\"\u003Ehealthy family dinner\u003C\/a\u003E. Stay tuned for that and in the meantime have a great weekend!\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6853997074301743855\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/hhdd-satay-roundup.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6853997074301743855"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6853997074301743855"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/hhdd-satay-roundup.html","title":"HHDD: Satay Roundup!"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg558Ajnyamq37mwlWD5Dt7k5POYIBiHsS_q1xr3plQqlWr1D8iPADVOtfPTYLqjGkkgJCkKMCcqxDs8jSpIQG-QnaAAgkK4TKDwqDtOBc6TUXgzojE4MVKLwn5r7CHxynhf06bGg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4208193720880806646"},"published":{"$t":"2009-01-27T20:27:00.003+01:00"},"updated":{"$t":"2009-09-11T14:34:52.835+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Spicy Chicken Legumes with Pinto Beans and Chickpeas"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chicken Legumes (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Chicken Legumes (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhryg-potAFMmM1fu1uQhK-tOXtTCivD4tOBTkz_Is-aDcoA5h2EUDS5IUVTHPPqf5h9yWkDGJmdpFf5NCRqnZ66KGwd2m51ZJzbaZn5Ljqq94TAawpgytlO7QX5hwLHUbD-_pl9Q\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EFunny how your emotions play ups and downs when you have to part with certain items you have had for years. I'm cleaning out! Quite radically actually - I cannot believe how much stuff we have. \u003C\/p\u003E\u003Cp\u003EThis week I sorted out several of my clothing items. Most of the stuff has been upstairs in our attic for - well forever. Nice dresses, fancy party outfits and my wedding dress! I parted with all of it. I gave it to the Weimar version of \u003Ca href=\"http:\/\/www.oxfam.org\/\"\u003EOxfam\u003C\/a\u003E. I came out feeling relieved like a weight had been lifted off. Yes I even gave my wedding dress away and felt quite good about it. It was a simple and elegant designer dress nothing with frills. I hope that another young girl finds her happiness in it with the man of her life. I found mine and I do not need a dress to remind me of it!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThen today I parted with other items. As I was sorting them out last night I could feel the melancholy rising inside. Some of my cookbooks have been with me for over 15 years. While these too were neatly stored up in the attic making room for the new ones down in the kitchen and living room, I somehow felt a kind of safety knowing they were there. See these were the cookbooks that not only helped a young girl of 21-22 learn to cook but also taught this girl the German language. I have not looked at even one of them in several years. I am beyond \u0026quot;Basic Baking\u0026quot; now - after all I am a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Baker\u003C\/a\u003E. The basics have given way to more challenging cookbooks and I knew they had to go. \u003C\/p\u003E\u003Cp\u003EI wiped each one clean, removing the dust that had began to gather. Making myself comfortable, I opened a few and smiled at a few notes and post-its I had stuck into the pages. How I remember finding making a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=lasagna\"\u003Elasagna\u003C\/a\u003E quite daunting back then and laughed at the funny scribbles on my post-it note! I packed each one carefully in a box and Tom helped me carry it to the boot of my car. \u003C\/p\u003E\u003Cp\u003EToday I brought them to a second hand bookstore and they took most of them. The others I'll be selling on Amazon.de. I do not feel relieved. I am still wondering if I should not have kept the one or two. I also know that this is a feeling I will have to get used to over the next few months as I part with several items.\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Chicken Legumes ( 01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"604\" alt=\"Chicken Legumes ( 01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8V97HkHkn2rQyaasow0Tomf_86qHx8w0Cqf9j-9KaDLlr1Nw0e4IB61sZWkMy6oluMjqTAnrbkWtAqu3cjovGhBQ4pTLFS9_HxfEn_dXA5s0zjuFK6ivYluFJ4d6vtfu3oISujg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ETo perk me up a little I decided to make a comforting meal. Nothing lavish or challenging, very basic actually, but extremely delicious. I love my legumes and try to add it where ever I can. I had a few chicken breasts in the fridge and a can of chickpeas and pinto beans in the pantry, the rest came as I went along. The result was a very satisfying and nicely spiced chicken legumes dish. Served with warm \u003Cem\u003Enaans\u003C\/em\u003E and a green salad, I am vitalized and am sure I will easily find a few good replacements for the cookbooks!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Spicy Chicken Legumes with Pinto Beans and Chickpeas\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chickenlegumes\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E2-3 chicken breast, cut in strips        \u003Cbr \/\u003E\n1 can chickpeas\/garbanzo beans, drained and washed         \u003Cbr \/\u003E\n1 can pinto beans, drained and washed         \u003Cbr \/\u003E\n2 red bell peppers, sliced         \u003Cbr \/\u003E\n2 red chillies, chopped         \u003Cbr \/\u003E\n1 medium sized red onion, diced         \u003Cbr \/\u003E\n2 spring onions\/scallions, sliced         \u003Cbr \/\u003E\n1-2 cloves garlic, minced         \u003Cbr \/\u003E\n1-2 tablespoons tomato paste         \u003Cbr \/\u003E\nPinch of ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E         \u003Cbr \/\u003E\nPinch of cayenne pepper         \u003Cbr \/\u003E\nSalt and pepper         \u003Cbr \/\u003E\nOlive oil         \u003Cbr \/\u003E\nChives, chopped         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat a large skillet add the oil and allow to get hot. Turn the heat to medium then add the onions, garlic, ground cumin and chopped chilies. Saut\u0026#233; for a few minutes until the onions are transparent and the garlic fragrant.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the tomato paste and cook for another few minutes until the oils start to separate.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThrow in the chicken strips and mix to coat with the spice mixture. Gently brown the the chicken until cooked. Add a bit of water should the mixture begin to stick to the pan.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut in the bell pepper strips, beans and chickpeas, add some water (not more than 1\/2 cup), then cover and simmer for 5-6 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFinally sprinkle with the spring onions, season to taste and toss well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with chives and serve hot. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing Tip\u003C\/strong\u003E: Serve with hot naans, whole wheat pitas or fresh baguette. A large fresh green salad is a great and refreshing completion to the meal.         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003ESpicy, nutty and wonderfully simple. It's the perfect weeknight dinner and is prepared within minutes. We've been eating legumes quite a lot lately and Tom keeps saying \u0026quot;no more!\u0026quot; however, every time I serve up another bean, chickpea or lentil dish he digs in whole heatedly. Soeren and I laugh at him and say he needs a strong Indian stomach to hold up to all the legumes, to which we get dirty looks from him LOL! But then how can you stop eating dishes like this.      \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSrivalli, is also having a legumes love affair this month as she is hosting \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2009\/01\/announcing-my-legume-love-affair.html\"\u003EMy Legumes Love Affair 7th Helping\u003C\/a\u003E an event created by Susan of \u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\/\"\u003EThe Well Seasoned Cook\u003C\/a\u003E. I'd like to send some of this over to Srivalli. Another event revolving around legumes, in particular chickpeas, is this month's \u003Ca href=\"http:\/\/foodtravails.blogspot.com\/2009\/01\/announcing-jfi-chickpea.html\"\u003EJFI Chickpeas\u003C\/a\u003E hosted over at Sometime Foodie. I'm sending a bit over there too.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these legumes dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"163\" alt=\"PeaSoup2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0TFgB8Mmtv6TPR13ZBwc0WiSotJByxhLvyiLxcyY8IHIS_rRde9mg2rR4JBa-QSY7BYN__SW48l__CJIO1US63VVBXbKoo1ueTm543_iwi0SqfA2rnUZf9_zIISUvjwJ3yCo3vA\/?imgmax=800\" width=\"150\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"125\" alt=\"Hummus04byMeetaAlbrecht\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2KCsKbN2k4UMI8qkLrmn0dRiv0ZcG-Sbf1pY9RhDJ6gnwdwIPh9FelrF_7EWIEVSRWdMbsr2KYbwFFgLamo_xYtB3AYAoJHyBxo9l0v7WnXz6aIoSc-CAP7drDJoER1nb3FN7uw\/?imgmax=800\" width=\"150\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"175\" alt=\"SouthAfricanBiryani 02 - framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3UwcxJKptDquZR8WTHYG_6kmqxN4ja9_Thp17XBRNfbbb7ZvQP7AY5DLM3zXOuClXJZn62lx_L026yHkYbJE_0wAPzcIsdTtRmQRLghkpJ-6f92uLB-zFwyuMoe230GdaIcF8EA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/souper-challenge-making-pea-soup.html\" target=\"_blank\"\u003EPea Soup\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/cooking-school-refreshing-minty-hummus.html\" target=\"_blank\"\u003EMinty Hummus\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/flavors-south-african-chicken-biryani.html\" target=\"_blank\"\u003ESouth African Chicken Biryani\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\/2008\/02\/legume-love-cannellini-fennel-olives.html\" target=\"_blank\"\u003ECannellini, Fennel \u0026amp; Olives\u003C\/a\u003E - The Well Seasoned Cook \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/kalynskitchen.blogspot.com\/2009\/01\/recipe-for-indian-spiced-black-eyed.html\" target=\"_blank\"\u003EIndian Spiced Black-Eyed Peas with Tomato and Curry Leaves\u003C\/a\u003E - Kalyn's Kitchen \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/aromahope.blogspot.com\/2009\/01\/urad-dal-masala-vada-with-spicy-dal.html\" target=\"_blank\"\u003EUrad Dal Masala Vada with Spicy Dal Dip\u003C\/a\u003E - Aroma! \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/01\/meal-time-inspiration.html\" target=\"_blank\"\u003EMealtime Inspiration\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Mike\" target=\"_blank\"\u003EMike\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4208193720880806646\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/spicy-chicken-legumes-with-pinto-beans.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4208193720880806646"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4208193720880806646"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/spicy-chicken-legumes-with-pinto-beans.html","title":"Spicy Chicken Legumes with Pinto Beans and Chickpeas"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhryg-potAFMmM1fu1uQhK-tOXtTCivD4tOBTkz_Is-aDcoA5h2EUDS5IUVTHPPqf5h9yWkDGJmdpFf5NCRqnZ66KGwd2m51ZJzbaZn5Ljqq94TAawpgytlO7QX5hwLHUbD-_pl9Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1643681400873203081"},"published":{"$t":"2009-01-13T20:38:00.002+01:00"},"updated":{"$t":"2011-07-12T10:00:18.787+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Hay Hay It\u0026#39;s Chicken Satay for the Next Donna Day"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Coconut Cashew Chicken Satay (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Coconut Cashew Chicken Satay (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h1z75h5Hc2r9hm6O8pmgqazh923VfZGvQUuKULIJdaB3PPSdo1OS4jg6m4_DBcZWXCZz-WeZoh2ZGvxuVSEsjuZnAl0Gefp34Jm7KjuMDkBbS6EIeebBHFgBQCS61JqX4U4YLQ\/?imgmax=800\" width=\"399\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe year really has started off so well! My \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/aromatic-sun-dried-tomato-and-purple.html\" target=\"_blank\"\u003Esun dried tomatoes and purple basil pesto\u003C\/a\u003E entry to \u003Ca href=\"http:\/\/80breakfasts.blogspot.com\/2008\/11\/hhdd-24-pesto.html\" target=\"_blank\"\u003EHHDD #24\u003C\/a\u003E was one of the \u003Ca href=\"http:\/\/80breakfasts.blogspot.com\/2009\/01\/hhdd-24-pesto-winners.html\" target=\"_blank\"\u003Etwo winning entries\u003C\/a\u003E. I am sharing the honor with another lovely blogger, Tartasacher of \u003Ca href=\"http:\/\/milpostres.blogspot.com\/\"\u003EMil Postres\u003C\/a\u003E who presented a grand \u003Ca href=\"http:\/\/milpostres.blogspot.com\/2008\/12\/panna-cotta-con-pesto-dulce-y-salsa-de.html\" target=\"_blank\"\u003Epanna cotta with sweet pesto and raspberry sauce\u003C\/a\u003E. When Joey wrote to me telling me the news I could hardly believe it. But yes - it seems for the first time since the begin of \u003Ca href=\"http:\/\/bronmarshall.com\/?page_id=1011\"\u003EHay Hay it\u0026#8217;s Donna Day!\u003C\/a\u003E there has been tie.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESo, for the first time we decided to have two \u003Ca href=\"http:\/\/www.donnahay.com.au\/\" target=\"_blank\"\u003EDonna Hay\u003C\/a\u003E recipes for you to present. In this 25th session of HHDD you will be creating a savory and a sweet recipe as presented by Donna Hay. I hope you're getting excited about this. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 10px 0px 0px; border-right-width: 0px\" height=\"353\" alt=\"Frutas asadas_360x480 MP\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhr_Om__1hSXkokRBFX5kScZK-S4pgJoG1SeRs120msylmvSE5ARxDCdNfMHZ5n9oCKrszM_ami7FEso2s0mcgBe_RHr63VsOgmbnATjS-xz1sC_jQvlVj5H8nFsRAFE2hsbtpY1w\/?imgmax=800\" width=\"270\" align=\"right\" border=\"0\" \/\u003E While Tartasacher has selected a delicious \u003Ca href=\"http:\/\/milpostres.blogspot.com\/2009\/01\/hay-hay-its-donna-day-hhdd-25-two.html\" target=\"_blank\"\u003Esugar grilled fruit and cinnamon yogurt\u003C\/a\u003E (\u003Cem\u003Emouthwatering picture to the right\u003C\/em\u003E), I thought \u003Ca href=\"http:\/\/www.donnahay.com.au\/recipes\/349-chicken-satay-skewers\/\" target=\"_blank\"\u003Echicken satay skewers\u003C\/a\u003E would be ideal for a light and easy meal. This makes an incredibly flavorful combination and a great Donna Hay meal. \u003C\/p\u003E\u003Cp\u003EI liked the chicken satay because it promised to be full of flavor, marinated in coconut milk and ginger. I loved the fact that cashews are used to coat the chicken adding a lovely crunch. Finally, it's light and easy, which currently fits perfectly into my attempt to avoid heavy foods.\u003C\/p\u003E\u003Cp\u003EThe sugar grilled fruit is so deliciously tantalizing. The fruit is pressed into some sugar and then caramelized in a hot pan. Adding to the caramel flavor is the light cinnamon flavored yogurt. Simply irresistible. You'll find the recipe for the \u003Ca href=\"http:\/\/milpostres.blogspot.com\/2009\/01\/hay-hay-its-donna-day-hhdd-25-two.html\" target=\"_blank\"\u003Esugar grilled fruit and cinnamon yogurt\u003C\/a\u003E over at Tartasacher's blog. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EA note for Vegetarians\/Vegans:\u003C\/strong\u003E You can really go crazy with a vegetarian version of the satay. I love a mix of mushrooms: porcini or button mushrooms are just perfect. Or try tofu, which should be incredibly good with the lovely coconut flavor. Allow your fantasy to take control!\u003C\/p\u003E\u003Cp\u003EAs this is a special HHDD event, a few of the guidelines have been modified so please read carefully.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EAs with each HHDD here are the guidelines for your entries:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 5px 0px 0px; border-right-width: 0px\" height=\"130\" alt=\"hhdd_logo-copy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNShvpudQYMEbo0yniXjyTBtfQGMA2dC7lmfnYDPNrjakGWqVtOrh_h_hkMoJ-JwLJChryP4uN7vXQLYMAmUKn3JukumiqSzUQA69pSAFnwlWLWTfjmtrUbk6s_Gfunr7YOTRdyQ\/?imgmax=800\" width=\"153\" align=\"left\" border=\"0\" \/\u003E Hay Hay It's Donna Day is open to all food and wine bloggers.\u003C\/p\u003E\u003Cp\u003EEntries submitted for HHDD must be made specifically for this event, although photos may be submitted to Does My Blog Look Good In This. \u003C\/p\u003E\u003Cp\u003EThe host\/s will select, make and\u0026#160; post the original Donna Hay recipe without any changes. Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme \u003Cb\u003Eor if they prefer to share a well loved recipe within the theme.\u003C\/b\u003E Entrants must include a link to the host\/s and the \u003Ca href=\"http:\/\/bronmarshall.com\/?page_id=1011\" target=\"_blank\"\u003EHHDD facilitator - Bron\u003C\/a\u003E, in their post. \u003C\/p\u003E\u003Cp\u003EEntries can be made at any time once the event has been announced but must be posted and emailed to the host by the closing date.\u003C\/p\u003E\u003Cp\u003EThe deadline for your submissions is \u003Cstrong\u003EFebruary 2, 2009\u003C\/strong\u003E.\u003C\/p\u003E\u003Cp\u003EAs we have two hostesses this month with two Donna Hay recipes we ask you to send all your sweet Donna Hay recipes for \u003Cstrong\u003E\u003Cfont color=\"#ff0080\"\u003Esugar grilled fruit and cinnamon yogurt to Tartasacher\u003C\/font\u003E\u003C\/strong\u003E at: \u003Cstrong\u003Emilpostres[AT]gmail[DOT]com\u003C\/strong\u003E.\u003C\/p\u003E\u003Cp\u003EYour savory Donna Hay recipes for \u003Cstrong\u003E\u003Cfont color=\"#ff0080\"\u003Echicken satay should be sent to me\u003C\/font\u003E\u003C\/strong\u003E at:       \u003Cbr \/\u003E\n\u003Cstrong\u003Eblogmeeta[AT]gmail[DOTcom.\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWhen emailing your savory submissions to me, please include \u0026quot;\u003Cstrong\u003EHHDD # 25 - Satay Skewers Entry\u003C\/strong\u003E\u0026quot; in the subject line of your email and the following information: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E       \u003Cp\u003EYour blog name\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E       \u003Cp\u003EYour name\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E       \u003Cp\u003EThe URL of blog\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E       \u003Cp\u003EYour location\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E       \u003Cp\u003EYour recipe name\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E       \u003Cp\u003EThe URL or the permalink to your entry.\u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EAfter the deadline all participants will get the opportunity to vote on their favorite dish and one overall winner shall be selected from both the sweet and savory dishes. \u003C\/p\u003E\u003Cp\u003ESo, enough of all those guidelines and now to Donna Hay's recipe for Chicken satay.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe Coconut Cashew Chicken Satay Skewers \u003C\/h4\u003E\u003Cp\u003E(as presented by Donna Hay - \u003Ca href=\"http:\/\/www.donnahay.com.au\/recipes\/349-chicken-satay-skewers\/\" target=\"_blank\"\u003EChicken Satay Skewers\u003C\/a\u003E) \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chickensatayskewers\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EServes 4\u003C\/p\u003E\u003Cp\u003E\u0026#189; cup (125ml) coconut milk        \u003Cbr \/\u003E\n1 cup (150g) cashew nuts         \u003Cbr \/\u003E\n\u0026#189; teaspoon grated ginger         \u003Cbr \/\u003E\n\u0026#189; teaspoon fish sauce         \u003Cbr \/\u003E\n\u0026#189; teaspoon chilli flakes         \u003Cbr \/\u003E\n1 tablespoon soy sauce         \u003Cbr \/\u003E\n3 x 200g chicken breast fillets, trimmed and sliced         \u003Cbr \/\u003E\n12 bamboo skewers, soaked and drained         \u003Cbr \/\u003E\n\u0026#188; cup (60ml) vegetable oil         \u003Cbr \/\u003E\nlime wedges, to serve\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the coconut milk, cashews, ginger, fish sauce, chilli and soy in a small food processor and process until well combined.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the chicken in a bowl, add the coconut milk mixture and toss to coat. Cover and marinate in the fridge for 1 hour.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThread the chicken onto the skewers. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of oil and cook the skewers, in batches, for 2\u0026#8722;3 minutes each side or until cooked through. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Coconut Cashew Chicken Satay (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Coconut Cashew Chicken Satay (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPaQft8jM2-0lrQI6fcFX5d-O0l0XquWn7Y5j_sTHnkTKdqN2eCJCxomD8rIV1tKUEaUytlAv8-4ip-z9jtqVKbMhdIAAHrKD-27utd7U9JmFTEz71zHIiTeaOQJ2MfR6PW6AZmg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EA flavor explosion! The coconut milk kept the chicken wonderfully tender and succulent. There was just a hint of coconut flavor - you could just taste the bit of exotic without it being overpowering. The best part for me was the coating with the crunchy cashews, which added not only texture but a crunchiness. I served it with a large green salad, which was just perfect for a light and easy lunch!\u003C\/p\u003E\u003Cp\u003ESo, get those thinking caps on and get cooking. Bron, Tartasacher and I are all looking forward to your delectable creations!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Asian flavors from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"179\" alt=\"AsianStyleTilapia 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7Y3NHpj1426UjvYRtSCs0sKJYnrU-aAKuKq7vGqaBsf8IW3Atwe15JNMN2CY6kcYprFnER8BZ-cyg8F5z0tK8Jjy26Vk9Im_MJvdA7_TQz_YmPQ980AH5Ha4EJvjuZgQ3vx7whg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"120\" alt=\"Chinese Fried Noodles02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfELJo4axxYw8uJpHHmxUt6aaBEEcah32EmqO2QYQ36Gyn3gaWk3mhlm-IRgqQZ8QfeqcL3WENDhF7ag0FNEN7Bj2kMhWRJSKcdDaexUvqxA2Glii5zn_dYfwElYd-E847M6cagQ\/?imgmax=800\" width=\"186\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"190\" alt=\"Quinoa Root Veggies 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyryUSAwLn3imiOF892fLibKaUV4Hy99v11jnKAX1v602GUjmrTprgeqtjkb3Z9c_tWpIarUDnAbPsbPpIF0cQ2r8RToYA2vJoVkceOL4c-fKvn1GgBSvjA6pkTfreoT5o_7dDmw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/asian-style-tilapia.html\" target=\"_blank\"\u003ETilapia Asian Style\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/chinese-vegetable-noodles-soul.html\" target=\"_blank\"\u003EChinese Vegetable Noodles\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/quick-easy-root-vegetable-stir-fry-on.html\" target=\"_blank\"\u003EStir-Fried Root Vegetables\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.rasamalaysia.com\/2008\/05\/recipe-satay-prawns-prawns-with-spicy.html\" target=\"_blank\"\u003ESatay Prawns\u003C\/a\u003E - Rasa Malaysia \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/dad-baker.blogspot.com\/2008\/11\/sarahs-bbq-homemade-satay-and-kuah.html\" target=\"_blank\"\u003EBBQ Satay\u003C\/a\u003E - Dad ~ Baker \u0026amp; Chef \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/albioncooks.blogspot.com\/2006\/09\/tofu-satay-with-coconut-peanut-sauce.html\" target=\"_blank\"\u003ETofu Satay with Coconut Peanut Sauce\u003C\/a\u003E - Albion Cooks \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/01\/cooking-for-one-plus-everyone-else.html\" target=\"_blank\"\u003ECooking for One, Plus Everyone Else\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#andrea\" target=\"_blank\"\u003EAndrea\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1643681400873203081\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1643681400873203081"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1643681400873203081"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/hay-hay-it-chicken-satay-for-next-donna.html","title":"Hay Hay It\u0026#39;s Chicken Satay for the Next Donna Day"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h1z75h5Hc2r9hm6O8pmgqazh923VfZGvQUuKULIJdaB3PPSdo1OS4jg6m4_DBcZWXCZz-WeZoh2ZGvxuVSEsjuZnAl0Gefp34Jm7KjuMDkBbS6EIeebBHFgBQCS61JqX4U4YLQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3141608231428653214"},"published":{"$t":"2008-12-02T22:09:00.003+01:00"},"updated":{"$t":"2009-10-05T16:49:04.683+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Flavors: South African Chicken Biryani"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"South African Biryani (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"602\" alt=\"South African Biryani (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCUAhBo1G5jJXc2dR471vzoFrvRclEjMayGKVDs7tcFiAvVYvAZoTRj1WAjHCoRpQ4rGktNxU-UJqNLM0nPb1A1h8pF0IXM13xOKD2SII10k-roXtWZUmQEwsgW9MiziYegQUYsw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt is believed that a culture cannot have a great cuisine unless it is spiced with many outside influences. Should this be true then South African cuisine has got be among the greatest in the world.\u003C\/p\u003E\u003Cp\u003EI was introduced to this cuisine several years ago when a South African friend cooked a delicious \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bobotie\" target=\"_blank\"\u003Ebobotie\u003C\/a\u003E\u003C\/i\u003E for me. The several layers of flavor in this one dish were incredible and it prompted me to look a little more deeply into the food from South Africa.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe pre-colonial South Africa was largely characterized by a variety of fruits, nuts, wild plants and game. Later the European colonists brought their cooking styles with them. Although the cuisine of South Africa is known as Cape Dutch, it was the slaves, imported from Bengal, Java and Malaysia, who influenced the food of South Africa more than anyone else. \u003C\/p\u003E\u003Cp\u003EToday the resultant kaleidoscope - the famous \u0026quot;rainbow\u0026quot; - applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.\u003C\/p\u003E\u003Cp\u003EOne dish that I personally enjoy is this rice prepared in a typical Biryani-style well known on the Indian subcontinent. Flavors of cumin, coriander seeds, cloves and cinnamon, to name just a few spices, highlight the dish and potatoes, chicken and peas bring texture and color. \u003C\/p\u003E\u003Cp\u003EThe recipe is adapted from one of my favorite cookbook authors, Madhur Jaffrey and her incredible \u0026#8220;\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0091874157\" target=\"_blank\"\u003EUltimate Curry Bible\u003C\/a\u003E\u0026#8221;. An incredible book with over 150 recipes covering curries from all around the world. A must have!\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"South African Biryani (0) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"511\" alt=\"South African Biryani (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXmyMqOM3JxWzR85JsCDM-nPYTyS5FQqvL-VgSSaU_fuUNDjkO6ibNNjWpWxh_FX_mowSGkqXaV8kbjjX7uIIi4hy0bnNLDFvFBxCYotbNYK0yk3fdWn1R5sz29y9MD2VoZ5Z0IQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhile the Indian Mogul biryani is mild, elegant and refined, the South African counterpart has temperament, is aromatic and piquant - a very thrilling experience. Don't get put off by the long ingredient list - this is one dish that is worth every spice, every item on the list. \u003C\/p\u003E\u003Cp\u003EYou will notice that the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E used is parboiled Basmati rice, it's more robust and will forgive small cooking errors, unlike the more sensitive Basmati rice. Normally Indian\/Asian supermarkets carry parboiled Basmati rice, however you can use any parboiled long-grain rice should you not find it. \u003C\/p\u003E\u003Ch3\u003EDon't Forget\u003C\/h3\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px\" height=\"125\" alt=\"MM low-sugar sweet treats\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim7NTS7C2bh1cEMxDWMsHIA890QkQFAJ-3Xuq_clk8NjodFtUL_aCEiWo7tlPxISP6sKCvte6-fa3PzRMENfxBxKJaaR5GSVPRtCjs16rm0_7lRbKtrqKe1PUPcEX_k25w1EoFUA\/?imgmax=800\" width=\"170\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\nThis month the team over at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\"\u003EDaily Tiffin\u003C\/a\u003E are hosting the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E. We are all looking forward and eagerly awaiting your ideas and creations to this session's theme - \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/announcing-monthly-mingle-27-low-sugar.html\"\u003ELow-Sugar Treats\u003C\/a\u003E. Come on over and share your healthy treats. \u003C\/p\u003E\u003Cp\u003EThe deadline is \u003Cstrong\u003EDecember 8th, 2008\u003C\/strong\u003E. See you there.       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: South African Chicken Biryani\u003C\/h4\u003E\u003Cp\u003E\u003Cfont size=\"1\"\u003E(Recipe adapted from Madhur Jaffrey's \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0091874157\" target=\"_blank\"\u003E\u003Cfont size=\"1\"\u003EUltimate Curry Bible\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"1\"\u003E)\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003EFor 8 portions\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/sachickenbiryani\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EMarinating the chicken\u003C\/u\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E300g onions, cut into rings, then deep fried until brown and crispy       \u003Cbr \/\u003E\n1.5 kg chicken, de-skinned and cut into pieces        \u003Cbr \/\u003E\n350 ml thick natural yogurt, whisked        \u003Cbr \/\u003E\n1 tablespoon fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, grated        \u003Cbr \/\u003E\n6 garlic cloves, mashed        \u003Cbr \/\u003E\n1 teaspoon saffron strands        \u003Cbr \/\u003E\n2 teaspoons cayenne pepper        \u003Cbr \/\u003E\n2 teaspoon paprika powder        \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds        \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E        \u003Cbr \/\u003E\n1 tablespoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E        \u003Cbr \/\u003E\n1 medium stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E        \u003Cbr \/\u003E\n8 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E        \u003Cbr \/\u003E\n6 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods        \u003Cbr \/\u003E\n1 tablespoon salt        \u003Cbr \/\u003E\n4 teaspoons lemon juice        \u003Cbr \/\u003E\n1 tablespoon peanut oil        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the biryani\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E100g \u003Cem\u003Esabut masoor\u003C\/em\u003E dal(whole red lentils), I used \u003Cem\u003Echanna dal\u003C\/em\u003E (gram lentils)        \u003Cbr \/\u003E\n700 ml parboiled Basmati rice, washed        \u003Cbr \/\u003E\n125g fresh or frozen green peas        \u003Cbr \/\u003E\n4 medium potatoes, peeled and quartered        \u003Cbr \/\u003E\n1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric\u003C\/a\u003E powder        \u003Cbr \/\u003E\n6 tablespoons peanut oil        \u003Cbr \/\u003E\n1 medium stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E        \u003Cbr \/\u003E\n5 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods        \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds        \u003Cbr \/\u003E\n30g butter, cut into pieces        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWrap the saffron strands in aluminum foil and using a rolling pin gently crush them. Place crushed saffron in a bowl or cup and pour 250 ml hot water over the crushed saffron, cover a let rest for 1 hour. \u003C\/p\u003E\u003Cp\u003ECoarsely chop the fried onion rings and place in a large bowl. Add all the other ingredients for the marinade, except for the chicken pieces. With a wooden spoon mix well, then add half of the saffron water. Mix again to incorporate the mixture. Store the remaining saffron water in the fridge. \u003C\/p\u003E\u003Cp\u003EReserve approx. 120 ml or the marinade mixture, placing in the fridge for it to remain cool. \u003C\/p\u003E\u003Cp\u003EAdd the chicken pieces to the marinade in the bowl and coat all the pieces well. Cover and marinate for 4 - 24 hours. \u003C\/p\u003E\u003Cp\u003EWhen you are ready to prepare the dish, take chicken about an hour before use to bring to room temperature. \u003C\/p\u003E\u003Cp\u003ECook the \u003Cem\u003Esabut masoor dal\u003C\/em\u003E in a large casserole with 750 ml water until boiling. Place the lid, leaving a slit open and simmer for 25 minutes. When soft, drain. \u003C\/p\u003E\u003Cp\u003ESteam the peas for 1-2 minutes, then place in a bowl of cold water to retain the color. Drain. \u003C\/p\u003E\u003Cp\u003EToss the potato pieces with 1\/4 teaspoon salt and 1\/4 turmeric powder until completely coated. \u003C\/p\u003E\u003Cp\u003EIn a large skillet heat oil and on medium heat saut\u0026#233; potatoes on all sides until golden. Remove potatoes with slotted spoon, reserving the oil. \u003C\/p\u003E\u003Cp\u003EBring 5 liters of water with cinnamon stick, cardamom and cumin seeds to a boil. Add 4 teaspoons salt and the rice, carefully stir with a wooden spoon and bring to a boil. Cook for 13 minutes then drain. \u003C\/p\u003E\u003Cp\u003ETake away about 350 ml cooked rice and mix with the reserved marinade. \u003C\/p\u003E\u003Cp\u003EPre-heat oven to 150 degrees C. In a large casserole, that will fit in your oven, add the reserved oil (from the potatoes), a third of the cooked lentils and a third of the peas. \u003C\/p\u003E\u003Cp\u003ESpread out all the chicken, including the marinade, over the peas and lentils. Distribute the remaining peas and lentils over the chicken. Push the potato wedges in between the chicken, lentils and peas. \u003C\/p\u003E\u003Cp\u003ELayer the spiced rice (in the marinade) and the pure rice, then finally spread the butter pieces over the top. \u003C\/p\u003E\u003Cp\u003EDrizzle the reserved saffron water down the sides and over the top of the biryani. Cover the casserole with heavy duty aluminum foil, then with the lid. On medium to high heat, bring the biryani to a high cooking temperature. As soon as steam begins to escape from the foil, put the casserole in the oven and gently roast for 1 1\/2 hours.\u003C\/p\u003E\u003Cp\u003ETo serve: Using a skimmer carefully take out a portion of the biryani out of the casserole and serve on pre-heated plates or platter. Do not mix.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EA delectable dish in so many ways. This is so perfect for a larger crowd - so if you plan on entertaining a larger gathering this is a great dish. It can be easily doubled and all you need is a few chutneys and some natural yogurt to enjoy this to it's fullest. The biryani is aromatic and as it is prepared gently in the oven all the flavors are retained keeping it moist and the chicken tender. \u003C\/p\u003E\u003Cp\u003EI thank Srivalli, who has kindly allowed me to send this entry to her \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2008\/10\/announcing-rice-mela-celebrating-rice.html\" target=\"_blank\"\u003ERice Mela\u003C\/a\u003E event a little past the assigned deadline. Srivalli I hope it was worth it?\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these rice dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Black Bean Chilli 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKxOHYctM_vnib5kN_EUW1lDZcWQxVq6p7AFZhuKixItw2si7SHe1R15tbg2nu7mlFR6yTEqI9B8lZZxayr7LL5OaLgeedQCsUaqHO5o3Ec5H4Vhyphenhyphen6Kq-ihbhNXGB8tNMy8AuBLw\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"PumpkinRisotto 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0JE0A4PsqK9Lz7DOX7Njc4cPIVXk2W0ZoBW3f5Foa1DhHpTOEtwXdfOp16J1ArtoLXtMABzFeRMCFDoVt5YQ-Hazv69NDO_0UNlRjc4V7q9S8SxUYYUVrg0ZvrkNL9Bu-h2D2GQ\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Spiced Risotto 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFHEOMDWJDdCDPcYaeK0Ut4AFfPzJUbUBsCmhe8cyG-vgRbbmKD6JFzCBvaHese2YPJRhfzfcyh_UnQfdEexM-BXF9TXwytVI_bgmI4WPNdG9oowAJRGMkIIgOnB1URZlxICShyg\/?imgmax=800\" width=\"78\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/flavors-black-bean-chili-with-saffron.html\" target=\"_blank\"\u003EBlack Bean Chili with Saffron Rice and Papaya Guacamole\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/livestrong-pumpkin-risotto-with-shrimps.html\" target=\"_blank\"\u003EPumpkin Risotto with Shrimps\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html\" target=\"_blank\"\u003ESweet Spiced Risotto with Cherry Compote\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.greedygourmet.com\/2008\/11\/28\/spiced-chickpea-carrot-raisin-cashew-rice-pilaf\/\" target=\"_blank\"\u003ESpiced Chickpea, Carrot, Raisin and Cashew Pilaf\u003C\/a\u003E - Greedy Gourmet\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/sunitabhuyan.com\/?p=336\" target=\"_blank\"\u003EThree rice and vegetable bake\u003C\/a\u003E - Sunita's World\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/ostwestwind.twoday.net\/stories\/5336009\/\" target=\"_blank\"\u003ESun-dried Tomato and Chicken Pilaf\u003C\/a\u003E - K\u0026#252;chenlatein \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/nail-those-invisible-expenses.html\" target=\"_blank\"\u003ENail those invisible expenses\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#manisha\" target=\"_blank\"\u003EManisha\u003C\/a\u003E\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3141608231428653214\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/flavors-south-african-chicken-biryani.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3141608231428653214"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3141608231428653214"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/flavors-south-african-chicken-biryani.html","title":"Flavors: South African Chicken Biryani"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCUAhBo1G5jJXc2dR471vzoFrvRclEjMayGKVDs7tcFiAvVYvAZoTRj1WAjHCoRpQ4rGktNxU-UJqNLM0nPb1A1h8pF0IXM13xOKD2SII10k-roXtWZUmQEwsgW9MiziYegQUYsw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4528365185575157054"},"published":{"$t":"2008-11-14T12:59:00.003+01:00"},"updated":{"$t":"2008-11-14T14:42:51.355+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Thanksgiving Menu Planner: Turkey Roulade with Cranberry Mushroom stuffing, Marsala-Cider Gravy and Roasted Jerusalem Artichoke, Kohlrabi and Butternut Squash"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Roasted Turkey Roulade (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Roasted Turkey Roulade (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx_UgiYQRIJAkn20DvW4R2FPbR30D36RwaH2XVCLAAlm3pjlWchrOI_qDQLP2NC6FU9TABMShBKwzmTk8ypFORC0MBkNyMswbyJuKyblIFWnsIA7u-rgfrmXNVNXNVLjjIie6gZA\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u0026quot;Don\u0026#8217;t stress over Holiday meals!\u0026#8220;    \u003Cbr \/\u003E\u0026#8222;Plan ahead!\u0026#8220;\u003C\/p\u003E  \u003Cp\u003EHow often have you heard these wise comments from people or websites that offer you good advice? If I had a penny for every time I heard this I would be sitting in Barbados sipping on Mojitos all day long! \u003C\/p\u003E  \u003Cp\u003EThe fact is many of us do begin to stress as the Holidays near. Every year I am \u0026#8220;taken by surprise\u0026#8221; that Thanksgiving or Christmas is just around the corner. Go take a look at your calendar \u0026#8211; 2 weeks till Thanksgiving, 6 weeks till Christmas!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EOh I am sorry I did not mean to create mass panic! \u003C\/p\u003E    \u003Cp\u003EOne of the main aspects of the Holidays are the meals, which become the center of everyone\u0026#8217;s attention. It\u0026#8217;s after all where everyone gathers around one table to enjoy a leisurely few hours of discussion and getting re-connected again. It\u0026#8217;s where over turkey, gravy, vegetables and dessert people eat more than they tend to, because everything tastes so much better. Food is the star on such occasions. We\u0026#8217;ve all realized that over the years. That explains why we fret over a menu, trying to plan a meticulous meal that will suit everyone\u0026#8217;s likings and tastes. \u003C\/p\u003E    \u003Cp\u003EAnd that is exactly where the stress and the panic begins. \u003C\/p\u003E    \u003Cp\u003EIn this respect I am really glad to have had opportunity to train as a hotel management trainee in a big luxury class hotel. Everyday I was confronted with a new challenging task \u0026#8211; be it the planning of an Arab wedding of a thousand guests, a Fashion show or an exclusive dinner party \u0026#8211; it always revolved on the topic of food.\u003C\/p\u003E    \u003Cp\u003EI still use several things I learned back then in my current job. Here I am in charge of planning several events and once again \u0026#8211; food is the main topic. Over the years I have refined my talent for planning a menu and organizing an event. It works for me at home and the same idea has worked on larger scaled events too. Therefore, I wanted to share these ideas with you. I am hoping that the pointers I propose will be something you can integrate into your menu planning for Thanksgiving and\/or Christmas. However, these ideas are not only limited to Thanksgiving or Christmas but can be used to plan several types of events. \u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EFocus On One Course or One Dish\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003EThat was it! I can actually stop my post right here because this is the main \u0026#8220;wisdom\u0026#8221; I wanted to share with you for this article. This is my \u0026#8220;magic wand\u0026#8221; for each event I have planned, am planning and will plan in the future! \u003C\/p\u003E    \u003Cp\u003EDepending on the type of dinner you are having, direct your focus to one course or one dish. If you are having a more informal buffet-style, pick one main dish to feature. If your event is a more formal sit-down style dinner then focus on one course.\u003C\/p\u003E    \u003Cp\u003EI normally divide a piece of paper in four sections:\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EAppetizers \u003C\/li\u003E      \u003Cli\u003EEntr\u0026#233;es \u003C\/li\u003E      \u003Cli\u003ESides \u003C\/li\u003E      \u003Cli\u003EDesserts \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003EGenerally we all have a rough idea of one or two things we would like to make. It might be that turkey roulade you saw at WFLH or that dessert you saw in your favorite magazine, my point here is to decide which course is getting your attention.\u003C\/p\u003E    \u003Cp\u003EOnce you have decided on the course or the dish, you will notice the rest just comes together quite easily. This is not a wise-ass comment from me but something you are already doing instinctively but might not have noticed it. \u003C\/p\u003E    \u003Cp\u003E\u003Ci\u003E\u003Cu\u003EExample:\u003C\/u\u003E\u003C\/i\u003E You have a dessert you really want to make. So you place this as your first item in the dessert section. This is now your main focus. Now you simply select a few other dishes or courses on the basis of flavor combination. You place two ideas for a main course on the Entr\u0026#233;e section, then you go back to the dessert to check how these dishes will complement your dessert. \u003C\/p\u003E    \u003Cp\u003EAre you looking for contrasts in flavors and textures? Do you want a harmony of similar herbs\/spices all throughout your meal? You will soon realize that by answering a few simple questions your decision will quickly fall on one of the selected entr\u0026#233;e dishes. Once you have that you work in the same way to tackle the next section in your menu. \u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EMain Course\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003EFor me it is normally the entr\u0026#233;e that often gets the main focus. So, on my sheet of paper I will limit myself to writing down a maximum of two possibilities in the entr\u0026#233;e section. Not more. Even for a buffet, where having two main dishes is not uncommon, it is advisable to limit yourself only to the two ideas.\u003C\/p\u003E    \u003Cp\u003EIf I am having a larger gathering I might want to make sure that the choice I made is feasible. What I mean here is: if I am having a sit-down dinner for 15 guests, what makes more sense?\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EServing individual filet steaks where I need to pay perfect attention to each steak or \u003C\/li\u003E      \u003Cli\u003Eis it more feasible to go for a roast beef, where I can let the oven to do the job and all I need to do is cut up a piece for each guest. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003EIn this case I would go for option number two. While the roast beef is in the oven I can give my attention to other items.\u003C\/p\u003E    \u003Cp\u003ENow that you have decided what your main course will be you will instinctively start filling out the gaps in the other sections. \u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003ESides\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003ELet\u0026#8217;s take this turkey roulade for example: being a poultry dish having a slightly \u0026#8220;sweeter\u0026#8221; and delicate side is perfectly OK. For a roast beef on the other hand you might decide on something more robust. So you see you have already narrowed down this section.\u003C\/p\u003E    \u003Cp\u003EOnce again the rule is write down only a few ideas in this section. Too many ideas will only overwhelm you. I normally serve an absolute max. of three to four sides at my sit-down dinners, including the potato\/rice\/pasta side. \u003C\/p\u003E    \u003Cp\u003ELook for sides that can be prepared ahead of time. It really will make your life easier. My side in this post of roasted thyme Jerusalem artichoke, kohlrabi and butternut squash was all cut on the previous evening. I even tossed the veggies in oil and thyme, then placed each individual vegetable in separate Ziploc bags and stored them in the fridge, saving the time it takes to cut the vegetables on the day of the dinner. \u003C\/p\u003E    \u003Cp\u003EThe vegetables were then placed in the oven for 25-30 minutes with the turkey roulade. Perfect!\u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EStarters or Appetizers\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003EOne question you really need to consider here is how are you planning to serve your appetizer? Do you want to make several types of small nibbles and serve them informally so that your guests can still their initial hunger? Or do you prefer to have a starter as a formal course of your meal? \u003C\/p\u003E    \u003Cp\u003EOnce again this depends entirely on the atmosphere you are aiming for. My Thanksgiving\/Christmas dinners are usually more on the formal side. It\u0026#8217;s important for me as a hostess to use each course to sit down and:\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003Eget connected with my guests, \u003C\/li\u003E      \u003Cli\u003Ecome back down and have a break in between the courses, \u003C\/li\u003E      \u003Cli\u003Efeed myself! \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003EDuring the whole year I generally host informal gatherings, so Thanksgiving\/Christmas is a time where we all love dressing up and enjoy the atmosphere in an elegant surrounding.\u003C\/p\u003E    \u003Cp\u003EMy starter course is often a part of the sit-down dinner and keeping with the time of year, I normally serve a soup. I use seasonal ingredients like squash\/pumpkin, root vegetables or mushrooms for my soup. Furthermore, I find that a warm soup is a wonderful and satisfying way to kick off a dinner. \u003C\/p\u003E    \u003Cp\u003EGo back to the main focus of your meal, then decide what would suit your menu best. If your meal is heavier and richer as a whole, you might want to aim for a lighter salad, maybe even a combination of a \u0026#8220;hot-cold\u0026#8221; salad. \u003C\/p\u003E    \u003Cp\u003EFor such formal sit-down dinners where I have one dish for the starter course, I always make sure it is vegetarian. The reason is simple: I have a lot of friends who are vegetarians!\u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EConsidering Each Food Issue\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003EUncle Sam does not eat mushrooms, Aunt Jane is gluten intolerant, Cousin Meghan is a vegetarian \u0026#8211; does this sound familiar? As hosts or hostesses we need to consider each guest\u0026#8217;s \u0026#8220;food issue\u0026#8221;. For those planning a menu it\u0026#8217;s not an easy task to come up with an innovative menu, which takes each family member\u0026#8217;s specific needs into account as well.\u003C\/p\u003E    \u003Cp\u003EMy trick is easy. It\u0026#8217;s something I have picked up over the years, by observing my vegetarian friends. I do not fret about creating an extra vegetarian entr\u0026#233;e for them! \u003C\/p\u003E    \u003Cp\u003EI make certain that my starter\/appetizers are entirely vegetarian, the sides I select are primarily vegetarian and together they are versatile and creative enough to satisfy a vegetarian appetite.\u003C\/p\u003E    \u003Cp\u003EIn the same way analyze your guest list and try to incorporate their food issues within your menu - without any \u0026#8220;extras\u0026#8221;.\u003C\/p\u003E    \u003Cp\u003EMy friends actually told me they feel so comfortable with this because it\u0026#8217;s all so subtle. They do not feel \u0026#8220;different\u0026#8221; because they have a specific dietary restriction.\u003C\/p\u003E    \u003Cp\u003EI normally like making a tart, pot pie or gratin. In smaller portions they make great sides, but for my vegetarian guests in larger portions a great main. \u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EDesserts\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003EFor me the queen of the meal and just like any queen she needs to be sophisticated and elegant. \u003C\/p\u003E    \u003Cp\u003EFor some reason I like selecting the dessert at the end. \u0026#8220;Keeping the best till the last\u0026#8221; or like the \u0026quot;cherry on the cake\u0026quot;, selecting a dessert for my menu is always my favorite part. And if I am honest, it is also the part of the menu that often gets me sidetracked. There are so many delicious things to make and I often wish I could serve them all in one dinner. \u003C\/p\u003E    \u003Cp\u003EOnce I have re-focused, I go through the same steps as above - checking against the rest of my menu and the flavor combinations. \u003C\/p\u003E    \u003Cp\u003EHaving said that however, you can be more flexible and even playful with the selection of your dessert. There are not many rules here - just keeping in mind the body of your entire meal. By this I mean if your meal was very rich and heavy \u0026#8211; serving a lighter and fluffy dessert instead of a heavy layer cake will bring more points.\u003C\/p\u003E    \u003Cp\u003EMany of you are probably already planning your menus in this fashion without even knowing it. For you, I am hoping that reading this article will help you to reinforce the method more consciously. \u003C\/p\u003E    \u003Cp\u003EFor those of you who were stressing and not getting the whole menu planning thing quite right, I hope that the suggestions here will help you to refine your talents further. \u003C\/p\u003E    \u003Cp\u003EFact is you do not need to be a rocket scientist to plan a party, dinner or buffet. You just need a piece of paper, a pen and a focus on ONE dish or course!\u003C\/p\u003E    \u003Cp\u003EWith this post I am kicking off a series of posts all revolving around the Thanksgiving dinner I will be preparing. As I mentioned I normally start off with the main course. Therefore, the featured recipes here are for the stuffed Turkey roulade and one of my selected vegetable sides. Next week I will focus on the starter and dessert and share the recipes for both with you. \u003C\/p\u003E    \u003Cp\u003EI would also like to put together a list of different menu ideas for you using recipes from What\u0026#8217;s For Lunch, Honey? So look out for that next week too. \u003C\/p\u003E    \u003Cp\u003ENow I hope you are hungry!\u003C\/p\u003E   \u003Ccode\u003E\u003Ca id=\"TurkeyRouladeCranberryMushroom\" name=\"TurkeyRouladeCranberryMushroom\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Ch4\u003E\u003Cstrong\u003ETurkey Roulade with Cranberry Mushroom Stuffing\u003C\/strong\u003E \u003C\/h4\u003E    \u003Cp\u003EThis is a fantastic alternative to a whole Turkey. To be honest, I actually prefer a succulent turkey breast to a whole turkey. A turkey roulade is a manageable dish to prepare, it's uncomplicated with regards to cooking time as it does not take hours to make and best of all you can prepare the roulade ahead of time, simply cooking it a good hour before you are ready to eat. Roasting the turkey breast at high heat seals the juices, guaranteeing a tender and succulent cut of meat. The lovely thing about this turkey roulade is that by stuffing it with cranberries I can easily omit the cranberry sauce and concentrate on another side dish. I use the pan juices, refining it with Marsala wine and cider to give a beautiful gravy. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Roasted Turkey Roulade (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Roasted Turkey Roulade (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgUr_mmHYO132tuOcw9LkJ6YjBLrRJ9jue3ea_0ue24eD8h42aMwpS1B3ptYADWaElH3_DZrGRQNY4-MDelKZ4vYFPEXbRfzwspa5JAZqKtzjeB0XqmS3PkywO9F_jpwXxaPPXl_Q\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003ERecipe: Turkey Roulade with Cranberry Mushroom Stuffing \u0026amp; Marsala-Cider Gravy\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/turkeyrouladewithcranberrymushroomstuffi\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E2 1\/2kg boneless turkey breast with skin, butterflied (see notes below)        \u003Cbr \/\u003E500g Crimini mushrooms, finely chopped         \u003Cbr \/\u003E400g dried \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E         \u003Cbr \/\u003E120g parsnip, diced         \u003Cbr \/\u003E150g onions, finely chopped         \u003Cbr \/\u003E2 garlic cloves, finely chopped         \u003Cbr \/\u003EHandful of sage leaves, chopped         \u003Cbr \/\u003E60g butter         \u003Cbr \/\u003E20g butter, melted         \u003Cbr \/\u003ECanola oil         \u003Cbr \/\u003ESalt and pepper         \u003Cbr \/\u003E120 ml Marsala wine         \u003Cbr \/\u003E400 ml unfiltered apple cider\u0026#160; \u003Cbr \/\u003E1 bay leaf         \u003Cbr \/\u003E2-3 whole \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E\u0026#160;\u0026#160; \u003Cbr \/\u003E1 tablespoon cornstarch         \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EYou'll also need\u003C\/strong\u003E: kitchen twine, heavy duty foil         \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EMaking the stuffing\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EIn a large skillet heat some of the butter and saut\u0026#233; the onion, garlic and diced parsnip until fragrant. Add some of the sage, reserving some for later, a pinch of salt and some pepper. Stir occasionally, then add the mushrooms the remaining butter and continue to saut\u0026#233; until the mushrooms have softened. \u003C\/p\u003E      \u003Cp\u003EAdd the cranberries and saut\u0026#233; for another 3 to 4 minutes. Transfer to a bowl and set aside. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes\u003C\/strong\u003E: The stuffing can be prepared a day advance and stored in the refrigerator in an air-tight container. \u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EMaking the Turkey\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EPlace an oven rack in the oven and pre-heat the oven to 230 degrees C. \u003C\/p\u003E      \u003Cp\u003EOnce you have butterflied your turkey breast (see notes below), arrange the breast with a short side nearest to you, skin side facing down. Sprinkle with salt and pepper.\u003C\/p\u003E      \u003Cp\u003ESpread the stuffing evenly over the turkey breast, leaving about a 2 cm border on all sides. Fold the short side nearest to you over the stuffing, enclosing the stiffing securely. Now roll up the turkey breast tightly. \u003C\/p\u003E      \u003Cp\u003EPlace the turkey roulade seam side down, then tie crosswise, at about 2.5 cm intervals, with the kitchen twine. \u003C\/p\u003E      \u003Cp\u003EBrush turkey with melted butter then sprinkle with salt and pepper. \u003C\/p\u003E      \u003Cp\u003EHeat some canola oil in a skillet on high heat. Place the turkey, seam side down, and brown, sealing the juices in. Brown the meat on all sides until the skin is golden and crispy. \u003C\/p\u003E      \u003Cp\u003ERemove the roulade and place in roasting pan. Keep the skillet aside. Roast the turkey roulade, uncovered for about 30 minutes, turning it around about half way through. \u003C\/p\u003E      \u003Cp\u003ETake roasting pan out then pour in the Marsala wine, 250 ml cider, cloves, bay leaf and the remaining sage. Cover roasting pan with heavy-duty foil and continue to roast for another 35 - 45 minutes, or until the juices run clear. \u003C\/p\u003E      \u003Cp\u003ETransfer the turkey roulade to a cutting board, cover with foil and allow to stand for 15 minutes before slicing. This will give you plenty of time to prepare the gravy. \u003C\/p\u003E     \u003Ccode\u003E\u003Ca id=\"butterflyturkeybreast\" name=\"butterflyturkeybreast\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003ENotes: How to butterfly a turkey breast\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EPlace the turkey breast on a cutting board. Determine which long side is the thickest. Starting on the narrower side and holding knife parallel to the work surface, make a horizontal cut with the knife on the thickest side, about halfway down, to within 2.5 cm of the other side. \u003C\/li\u003E        \u003Cli\u003EOpen up the breast as if you were opening a book. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even 2 cm thickness. Remove plastic wrap. \u003C\/li\u003E        \u003Cli\u003ESpread the stuffing over the breast, leaving a 2 cm border on all sides. Roll the breast up into a cylinder. \u003C\/li\u003E        \u003Cli\u003ESecure the roulade by tying it with kitchen twine.. \u003C\/li\u003E     \u003C\/ol\u003E             \u003Cp\u003E\u003Cstrong\u003EMAKE AHEAD TIP:\u003C\/strong\u003E \u003C\/p\u003E        \u003Cul\u003E         \u003Cli\u003EPrepare the turkey roulade through to the stuffing. Once rolled you can wrap the roulade in plastic wrap and refrigerate for up to 8 hours. \u003C\/li\u003E          \u003Cli\u003EOn the morning of your dinner, brush the turkey roulade with the melted butter and brown on high heat in the skillet. Then place in the roasting pan and cover. On the evening, pour in the liquids, spices and herb, then cover with foil and roast for the 35-45 minutes. \u003C\/li\u003E       \u003C\/ul\u003E        \u003Cp\u003E\u003Cu\u003EMaking the Gravy\u003C\/u\u003E\u003C\/p\u003E        \u003Cp\u003EUsing the skillet in which the turkey roulade was browned, heat to high, pour in the juices from the roasting pan, scraping the bottom of the skillet to deglaze it. \u003C\/p\u003E        \u003Cp\u003EStrain the juices through a fine-mesh sieve into a bowl. Skim off fat. then pour back into the skillet. Bring the juices to a boil. \u003C\/p\u003E        \u003Cp\u003EWhisk together the cornstarch and remaining cider, then whisk into boiling sauce and boil until the sauce thickens. \u003C\/p\u003E        \u003Cp\u003ESlice turkey roulade into thin slices and serve with marsala-cider gravy. \u003C\/p\u003E        \u003Cp\u003E\u0026#160;\u003C\/p\u003E     \u003C\/li\u003E   \u003C\/blockquote\u003E   \u003Ccode\u003E\u003Ca id=\"JerusalemArtichokeKohlrabiSquash\" name=\"JerusalemArtichokeKohlrabiSquash\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Ch4\u003ERoasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash\u003C\/h4\u003E    \u003Cp\u003EI love the several levels of flavors in this side. The contrasts of the earthy notes of the Jerusalem artichoke and kohlrabi against the sweet, nutty aromas of the butternut squash is purely wonderful . The vegetables are crisp and fresh, the thyme adding a wonderful fragrance. Convenience is the main key with this side as you can roast these vegetables right along with the turkey roulade. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Roasted Kohlrabi and Squash (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Roasted Kohlrabi and Squash (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL8cGhuK9u24_HyODDUcyTDikimQZewilARGI9NWUIwc-RosYpAe2xlhU2uOeiSPRtiEr5saYoIudwH303ldwKYeWMJwMA_5VVQN75_V94f57MwigmrzVMYaoLh6WRhIkvrd8t5Q\/?imgmax=800\" width=\"389\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003E\u003Cstrong\u003ERecipe: Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/jerusalemartichoke%2Ckohlrabiandbutternuts\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E4 medium kohlrabi, cubed        \u003Cbr \/\u003E400g Jerusalem artichokes, cubed         \u003Cbr \/\u003E500g butternut squash, cubed         \u003Cbr \/\u003E3 tablespoons extra-virgin olive oil         \u003Cbr \/\u003EHandful fresh thyme, finely chopped         \u003Cbr \/\u003ESalt and freshly cracked pepper         \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003ELine a baking sheet with aluminum foil and place in the oven. Pre-heat oven to 230 degrees C. \u003C\/p\u003E      \u003Cp\u003EPut each vegetable separately in three individual bowls. Add one tablespoon olive oil in each bowl, some thyme, salt and pepper and toss the vegetables. \u003C\/p\u003E      \u003Cp\u003EFirst transfer the kohlrabi to the preheated baking tray and roast for 15-20 minutes. Stirring occasionally.\u003C\/p\u003E      \u003Cp\u003EThen spread the squash and Jerusalem artichokes over the kohlrabi and roast until vegetables are tender, approx. 20-30 minutes. \u003C\/p\u003E      \u003Cp\u003EOnce ready, take out and toss the vegetables to combine. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMAKE AHEAD TIP:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003EPrepare the vegetables a day ahead. Cut each vegetable separately and place, separately in Ziploc bags. \u003C\/li\u003E        \u003Cli\u003EYou can even prepare the vegetables as far as tossing them individually in the oil, then store in Ziploc bags. Store in refrigerator. \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E If you are roasting the vegetables along with the turkey roulade, pre-heat the baking tray for 15 minutes while the turkey roasts, then roast vegetables on a rack below the turkey roulade.\u0026#160; \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Roasted Kohlrabi and Squash (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Roasted Kohlrabi and Squash (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGiEocRUAQxdm0JTNcz_KSSWGOUIXczZd2fpx8pSwDWvMUdu808SC62hpP7jAGR2xSAl4QSWuwCb8j-KL1goyJvW0PE91UioZVwp462Ly0PvUG7hZ8TbLqRnLUoUxfMkUWjMQDvw\/?imgmax=800\" width=\"383\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ETwo dishes perfectly harmonized with each other yet delectable on their own. The turkey offers several wonderful flavor dimensions. Earthy, sweet and rich, the meat itself is tender and succulent, together with the gravy an explosive dish. The vegetables add a great magnitude to the meal and plays off the flavors of the turkey roulade brilliantly. \u003C\/p\u003E    \u003Cp\u003EI hope this little menu planner help will aid you in the future to create a perfect menu for your events with ease and no stress. Next week we'll be counting down to Thanksgiving and I'll share with you recipe ideas for a starter and dessert that would fit in with this meal. So stay tuned for that. I will also present you with several different menu ideas using dishes from WFLH to help you find your favorite menu. So don't panic that Thanksgiving is in two weeks - together we'll find you a perfect menu to dazzle your guests.\u0026#160; \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/when-child-is-sick.html\" target=\"_blank\"\u003EWhen a Child is Sick\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Dharm\" target=\"_blank\"\u003EDharm\u003C\/a\u003E \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4528365185575157054\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/thanksgiving-menu-planner-turkey.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4528365185575157054"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4528365185575157054"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/thanksgiving-menu-planner-turkey.html","title":"Thanksgiving Menu Planner: Turkey Roulade with Cranberry Mushroom stuffing, Marsala-Cider Gravy and Roasted Jerusalem Artichoke, Kohlrabi and Butternut Squash"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx_UgiYQRIJAkn20DvW4R2FPbR30D36RwaH2XVCLAAlm3pjlWchrOI_qDQLP2NC6FU9TABMShBKwzmTk8ypFORC0MBkNyMswbyJuKyblIFWnsIA7u-rgfrmXNVNXNVLjjIie6gZA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4121250313047991381"},"published":{"$t":"2008-11-04T20:15:00.005+01:00"},"updated":{"$t":"2008-12-30T15:03:33.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: Chicken Tikka Masala"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chicken Tikka Masala (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/?imgmax=800\" width=\"394\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe chicken tikka masala is known all around the world as one of the most popular Indian dishes. The irony of the chicken tikka masala, better known as CTM, though is that what is often enjoyed in restaurants as a traditional Indian dish has very little to do with authentic Indian cuisine. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhen Bee of the fantastic blog \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\" target=\"_blank\"\u003ERasa Malaysia\u003C\/a\u003E wrote to me asking me if I would be interested in being a guest writer on her blog I was extremely ecstatic. Bee wanted me to help her show her readers how to cook a chicken tikka masala. She cracked me up when she referred to me as \u0026quot;a real Indian food expert\u0026quot; - I was flattered but modestly and in all honesty admit that I do not consider myself an expert in Indian food and the irony of this is that I am going to be showing Bee and her readers how to cook \u003Cb\u003E\u0026quot;Britain's true national dish\u0026quot;.\u003C\/b\u003E\u003C\/p\u003E  \u003Cp\u003EYou'll find my recipe for \u003Ca href=\"http:\/\/www.rasamalaysia.com\/2008\/11\/chicken-tikka-masala-recipe.html\"\u003Echicken tikka masala\u003C\/a\u003E and the entire post, taking a closer look at the origins of the dish over at \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\"\u003ERasa Malaysia\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003ETell me what you think?\u003C\/p\u003E   \u003Cp\u003EBee, I hope you enjoy this dish as much as we do and thank you for having me over as your guest. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these flavorful chicken dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Butter Chicken 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLWK1Cc4XJyI3Bxoh3YqUinXROSTxGuzs42yu5b8TPJ5VUSKlTlQlQtv18cIlKTV7IpZdnxVXI9kxKpdFoKimaTNywpgCJs9G2Czt2YjHnpU67f7HWkHWycbmrw1fMjjXMunwQTg\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"104\" alt=\"Chicken Curry01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxapTeSaBlMjCII6R3lKEfXoQIO8RUVdPV3uGbSiwrTlSHTfjrZBWsRexgNXcQLtEgWhKUBDlBgavDoy1afM3vthriehsI_hVAjcNE_uXj21xGzP-_5h_yIF1k9wJ7mKXAIM-ILw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"135\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"78\" alt=\"ArabianChicken01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJQ_I1FMnCpYo0YoA77bTeLQSw_Jo0wOj0XWYhpVfQAJpUkPhEdMV3Vppg0R5UMEvcMVWkVJB0Pmf3kSiEqb00fkhvRklxxZLFHCkiBxFeqDdmgpSQC9gwtZaqg6LSfmEGBLxnxA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\" target=\"_blank\"\u003EButter Chicken\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EChicken Curry\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spicy-arabian-chicken-with-couscous.html\" target=\"_blank\"\u003ESpicy Arabian Chicken\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4121250313047991381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html","title":"Bollywood Cooking: Chicken Tikka Masala"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7292360101624386093"},"published":{"$t":"2008-08-07T22:40:00.002+02:00"},"updated":{"$t":"2008-09-02T14:17:41.746+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Sandwiches \u0026amp; Picnics"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chicken Club (05)by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chicken Club (05) framed by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SJtdlUVuTDI\/AAAAAAAACzg\/-oiNcDK4xyw\/ChickenClu05%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe three of us most definitely are the picnic type of family. You'll often see us on a warm, sunny Saturday afternoon loading our backpacks on the bicycles and heading off for the afternoon to one of our favorite spots. \u003C\/p\u003E  \u003Cp\u003EWith that, I've just told you what kind of picnic people we are!\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhile this might come as a surprise to you I am not one of those extravagant picnic packers. For us when we go on picnics we are mostly out on our mountain bikes and enjoying the time together. If you thought I was the type who had the picture perfect picnic basket with bone china plates and napkins - ZONK! \u003C\/p\u003E    \u003Cp\u003EI do not own a picnic basket! \u003C\/p\u003E    \u003Cp\u003EI am the type who will make scrumptious sandwiches or wraps, cuts up fresh vegetables and fruit, whips up a dip and makes a few small tea cakes. All these will be neatly packed into Tupperware boxes, drinks filled in our \u003Ca href=\"http:\/\/www.mysigg.com\/\" target=\"_blank\"\u003ESigg\u003C\/a\u003E bottles and colorful paper napkins folded neatly. All are piled into backpacks and we are ready to go. \u003C\/p\u003E    \u003Cp\u003EWhen we are out and about, food kind of takes a side role. It's still very much part of us but being together and simply enjoying each other's company is what's important to us. \u003C\/p\u003E    \u003Cp\u003EWe are awed by sights and sounds we experience. We tell stories and play make believe. Discover the world around us in it's fullest glory. \u003C\/p\u003E    \u003Cp\u003EAnd glorious it is!\u003C\/p\u003E    \u003Cp\u003EWhile we were in Austria we found some of the most incredible places. Each one we celebrated with picnics in our own style. \u003C\/p\u003E    \u003Cp\u003EEnjoying the cool misty silence here ....\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Austria_LeichtensteinKlamm 02 framed\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SJtdmngLeLI\/AAAAAAAACzk\/GI08eGs8JvU\/Austria_LeichtensteinKlamm%2002%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" border=\"Austria_LeichtensteinKlamm 02 framed\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E... or the rocky waterfalls here ...\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Austria_LeichtensteinKlamm 02 by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"318\" alt=\"Austria_LeichtensteinKlamm 03 framed\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJtdniYKliI\/AAAAAAAACzo\/MoyDe2Tgxvk\/Austria_LeichtensteinKlamm%2003%20framed%5B3%5D.jpg?imgmax=800\" width=\"470\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E... or just lazing with the cows under the sun at 1800m with the most breathtaking view of the Alps here ...\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Austria_Rossbrand (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Austria_Rossbrand04 framed\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJtdop4qVOI\/AAAAAAAACzs\/_jTNYq9QTec\/Austria_Rossbrand04%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ESo, you'll understand that a picnic basket just does not fit in this scene. But my chicken club sandwiches do! They are packed with tender grilled chicken breasts, ripe avocados, juicy tomatoes and spiced with a touch of chipotle Tabasco. My secret tip - a few springs of coriander leaves. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chicken Club (06)by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"361\" alt=\"Chicken Club (06) framed by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SJtdp2pj1SI\/AAAAAAAACzw\/uZGUO3GTvoE\/ChickenClu06%20framed%5B3%5D.jpg?imgmax=800\" width=\"470\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003EChicken Club Sandwiches\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chickenclub\"\u003Ehere.\u003C\/a\u003E           \u003Cbr \/\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E400g chicken breasts        \u003Cbr \/\u003E1 ripe avocado         \u003Cbr \/\u003E1 garlic clove, crushed         \u003Cbr \/\u003E3 tablespoons olive oil         \u003Cbr \/\u003E1 teaspoon paprika powder         \u003Cbr \/\u003E2 tablespoon freshly squeezed lemon juice         \u003Cbr \/\u003E1\/4 teaspoon ground cumin powder         \u003Cbr \/\u003E1 teaspoon Chipotle Tabasco         \u003Cbr \/\u003E4-5 slices bacon         \u003Cbr \/\u003EA few cocktail tomatoes - sliced         \u003Cbr \/\u003EA few Romana salad leaves         \u003Cbr \/\u003E1 red onion, sliced         \u003Cbr \/\u003EA few coriander leaves         \u003Cbr \/\u003E8 slices multi-grain whole wheat bread, toasted\u0026#160; \u003Cbr \/\u003ESalt and pepper         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPrepare your grill or alternatively pre-heat the grill function of your oven. \u003C\/p\u003E      \u003Cp\u003ETo prepare the marinade for the chicken, mix the crushed garlic with the olive oil and paprika powder in a large bowl. Place the chicken breasts and allow to marinate for at least 30 minutes. \u003C\/p\u003E      \u003Cp\u003EAfter the chicken has spent enough time marinating, quickly grill it on a charcoal grill or in the grill of your oven. Salt and pepper to taste. Allow to rest.\u003C\/p\u003E      \u003Cp\u003EPeel and remove the pit from the avocado and using a fork coarsely mash the fruit. Stir in the lemon juice, pinch of salt, cumin and a few dashes of chipotle Tabasco. Set aside.\u003C\/p\u003E      \u003Cp\u003EFry the bacon slices in a non-stick pan until brown and crispy. Allow to drip on some kitchen paper towel. \u003C\/p\u003E      \u003Cp\u003ETo assemble the sandwiches lay 4 slices of toasted multi-grain bread on a clean chopping board and spread some of the avocado cream on each slice. Then place a few salad leaves, tomatoes slices, onion rings, bacon and coriander leaves on each slice. Thinly slice the chicken breasts and place evenly on the bed of salad. Cover with the other slices of bread and cut in half with a sharp knife. \u003C\/p\u003E      \u003Cp\u003EWriggle and press down. If necessary hold together with a toothpick.\u0026#160; \u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E     \u003Cp\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chicken Club (02)by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chicken Club (02) framed by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJtdq8VRI_I\/AAAAAAAACz0\/Dx2yTXm_SiM\/ChickenClub02%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EExtravagant - it's not, delicious and simply picnic perfect it certainly is. I love the little Indian touch by spicing it with a bit of cumin powder and adding a few sprigs of fresh coriander leaves. It just gives a wonderful kick to the typical club sandwich. \u003C\/p\u003E    \u003Cp\u003EAfter a short break Johanna returns as \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\" target=\"_blank\"\u003EThe Passionate Cook\u003C\/a\u003E and invites us to a summer special of \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2008\/07\/wtsim-the-summe.html\" target=\"_blank\"\u003EWaiter There's Something in my ... Picnic\u003C\/a\u003E! Nice to have you back Johanna and hope you like my sandwiches and my picnic spots! \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these great picnic snacks from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"132\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"151\" alt=\"Caponata Sandwiches 01 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SJtdrpWVCxI\/AAAAAAAACz4\/FcrkiI1Y9Pw\/Caponata%20Sandwiches%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"258\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/flavors-best-caponata-sandwiches-ever.html\"\u003EThe Best Caponata Sandwiches Ever\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"132\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"PainCrevettes 01\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SJtdsI62lnI\/AAAAAAAACz8\/Citdvot-Nlw\/PainCrevettes%2001%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"258\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/pain-crevettes-fancy-words-for-shrimp.html\"\u003EShrimp Sandwich\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"132\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"151\" alt=\"Paneer Frankies 01 framed\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJtdsvFmISI\/AAAAAAAAC0A\/V1Vor7kAKtE\/Paneer%20Frankies%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"258\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/bombay-chowpatty-vegetable-paneer.html\"\u003EVegetable Paneer Frankies with Mango Chutney\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EGluten Free Mommy's unbelievably good \u003Ca href=\"http:\/\/glutenfreemommy.com\/cilantro-pesto-grilled-cheese-sandwiches\/\" target=\"_blank\"\u003ECilantro Pesto Grilled Cheese Sandwich\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003EJugalbandi's wonderful \u003Ca href=\"http:\/\/jugalbandi.info\/2007\/03\/spinach-and-spring-onion-scones\/\" target=\"_blank\"\u003Espinach and spring onion scones\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003EThe Cooking Adventures of Chef Paz's sweet \u003Ca href=\"http:\/\/www.thecookingadventuresofchefpaz.com\/2006\/04\/09\/chocolate-chip-banana-muffins\/\" target=\"_blank\"\u003Echocolate chip banana muffins\u003C\/a\u003E \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/simple-life.html\" target=\"_blank\"\u003EThe Simple Life\u003C\/a\u003E by Nupur\u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7292360101624386093\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/sandwiches-picnics.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7292360101624386093"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7292360101624386093"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/sandwiches-picnics.html","title":"Sandwiches \u0026amp; Picnics"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SJtdlUVuTDI\/AAAAAAAACzg\/-oiNcDK4xyw\/s72-c\/ChickenClu05%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6793426824345524339"},"published":{"$t":"2008-07-24T09:00:00.007+02:00"},"updated":{"$t":"2008-12-30T15:03:33.699+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Bollywood Cooking: Murg Makhani - Creamy Butter Chicken"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Butter Chicken (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"591\" alt=\"Butter Chicken (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EAnyone who is a fan of Indian cuisine will certainly have tried the famous Butter Chicken or \u003Cem\u003Emurgh makhani \u003C\/em\u003E(if you are not a Vegetarian). It's on every menu in any Indian restaurant in countries all over the world. Depending on where you are, the taste varies from restaurant to restaurant, even in India itself you'll never find two cooks making the same butter chicken. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EThe dish originated in the Punjab region of India. Served in the famous street side stalls, \u003Cem\u003EDhabas\u003C\/em\u003E, the butter chicken found it's way into mainstream restaurant cuisine because of it's creamy, buttery sauce and tender, succulent chicken. It's not surprising that it became so popular.\u003C\/p\u003E    \u003Cp\u003EButter chicken is prepared by marinating the chicken overnight in a yogurt-spice rub. The \u003Cem\u003EMakhani\u003C\/em\u003E sauce is made with butter, tomatoes, spices and ground almonds among other ingredients. Traditionally the chicken is cooked in a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Tandoor\" target=\"_blank\"\u003E\u003Cem\u003Etandoor\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E,\u003C\/em\u003E and in many restaurants you will find that the meat is still prepared in the clay oven. \u003C\/p\u003E    \u003Cp\u003EAs it is often the case, a dish like this simply tastes exquisite when it is prepared at home. Using high quality, free-range and\/or local chicken will definitely ensure that you are creating a mouth-watering dish right from the beginning. \u003C\/p\u003E    \u003Cp\u003EYou do not need a \u003Cem\u003Etandoor\u003C\/em\u003E to make butter chicken at home. You can make this in an oven-proof dish or a roasting tin. The next best thing to the \u003Cem\u003Etandoor\u003C\/em\u003E is the \u003Ca href=\"http:\/\/www.romertopfonline.com\/\" target=\"_blank\"\u003ER\u0026#246;mertopf\u003C\/a\u003E, which is what I used here.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EHope you enjoy making the famous Punjabi dish at home and find pleasure in the the wonderful aromas and flavors this butter chicken offers. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E     \u003Cp\u003E\u003Ccenter\u003E\u003Cimg title=\"Butter Chicken (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"592\" alt=\"Butter Chicken (03) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIblxgU7XHI\/AAAAAAAACtM\/SbrI4GFuJis\/Butter%20Chicken%2003%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cbr \/\u003E \u003C\/p\u003E    \u003Cblockquote\u003E\u003Ch4\u003EIngredients\u003C\/h4\u003E   \u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/butterchicken\"\u003E\u003Cem\u003Ehere.\u003C\/em\u003E\u003C\/a\u003E     \u003Cp\u003E1 kg chicken - without skin, boned and cut into bite-size cubes or strips      \u003Cbr \/\u003E50ml vegetable oil\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the marinade\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E300g yogurt      \u003Cbr \/\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E       \u003Cbr \/\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Ered chili powder\u003C\/a\u003E       \u003Cbr \/\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander powder\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin powder\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoon dried \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efenugreek\u003C\/a\u003E leaves       \u003Cbr \/\u003EJuice from 1 fresh lime       \u003Cbr \/\u003ESalt and pepper\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the spice mix\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E6-8 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E       \u003Cbr \/\u003E10-15 black peppercorns       \u003Cbr \/\u003E2 bay leaves       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E seeds       \u003Cbr \/\u003E1 small \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E stick\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the butter sauce\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E500 ml chicken stock      \u003Cbr \/\u003EHandful of almonds, 20-25, skinned and pureed to a fine paste       \u003Cbr \/\u003E3 onions - finely chopped       \u003Cbr \/\u003E2 teaspoon ginger-garlic paste       \u003Cbr \/\u003E50g butter       \u003Cbr \/\u003E3-4 tablespoons cream       \u003Cbr \/\u003EHandful coriander leaves, chopped\u003C\/p\u003E   \u003Ch4\u003EMethod\u003C\/h4\u003E      \u003Cbr \/\u003EIn a large bowl mix all the ingredients for the marinade and mix to incorporate. Add the chicken pieces and coat well. Cover and refrigerate overnight.     \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EFor the spice mix, dry roast all the spices in a small pan. Finely grind in grinder, food processor or using a pestle and morsel. Set aside.\u003C\/p\u003E    \u003Cp\u003EPre-heat oven to 200 degrees C. \u003C\/p\u003E    \u003Cp\u003EHeat the oil in a non-stick pan and saut\u0026#233; the onions with the ginger-garlic paste until the color takes on a golden color. Add the chicken pieces, reserving the marinade, and pan-fry until the meat turns opaque. \u003C\/p\u003E    \u003Cp\u003EStir in the dry spice mix to the chicken and mix well, then transfer everything into your R\u0026#246;mertopf, roasting tin or ovenproof dish. Pour in the chicken stock, cover tightly and bake in the oven for 30-40 minutes until the chicken is tender. \u003C\/p\u003E    \u003Cp\u003EStir in the reserved marinade and bake for a further 15 minutes. Reduce the heat of the oven to 150 degrees C and finally add the almond paste, butter and cream. Put back into the oven and let simmer for 10 minutes. \u003C\/p\u003E    \u003Cp\u003EGarnish with coriander leaves and serve with fresh \u003Cem\u003Erotis\u003C\/em\u003E, \u003Cem\u003Enaan\u003C\/em\u003E or steamed rice. \u003C\/p\u003E    \u003C\/blockquote\u003E \u003Chr \/\u003E    \u003Ch4\u003EVerdict\u003C\/h4\u003E    \u003Cp\u003EDon't let the ingredient list put you off. The method of preparing the butter chicken is so easy that you'll be licking your fingers for more. If you do not want to prepare the chicken in the oven simply use a pot and prepare the butter chicken on your stove\/oven top. \u003C\/p\u003E    \u003Cp\u003EThis butter chicken tastes absolutely delightful. By baking in the oven, the meat remains succulent and tender. The sauce has the perfect opportunity to unfold it's incredible aromas and bring out all the flavors. You might have noticed I leave tomatoes and tomato puree out of my recipe. This because I personally think that adding tomato to this delicate dish takes away the attention from the main focus - the chicken and the buttery sauce. The flavor of tomatoes makes the dish tarter, which somehow in my opinion, does not fit here. If you prefer it with tomatoes by all means add a few chopped tomatoes to the chicken when pan-frying it. \u003C\/p\u003E    \u003Cp\u003EFor us at home we love it just the way it is. \u003C\/p\u003E    \u003Cp\u003EGood luck and let me know what you thought!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMore poultry recipes to try out from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"418\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"82\" alt=\"TurkeyCaprese01\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIgms7_XuzI\/AAAAAAAACtU\/-HH3qVVKB-o\/TurkeyCaprese01%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/flavors-of-italy-turkey-caprese.html\" target=\"_blank\"\u003ETurkey Caprese\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"69\" alt=\"DSC_0167\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIgmtQ5pq-I\/AAAAAAAACtY\/m22dL1MBMGo\/DSC_0167%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html\" target=\"_blank\"\u003ETurkey Breast and Roasted Pumpkin\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"110\" alt=\"Chicken Curry02\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIgmuGcL41I\/AAAAAAAACtc\/9CDcm9RtkyE\/Chicken%20Curry02%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EChicken Curry\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"74\" alt=\"Paella01.1\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIgmupaBs4I\/AAAAAAAACtg\/3qg03n2gY30\/Paella01.1%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/cooking-school-3-paella.html\" target=\"_blank\"\u003EChicken \u0026amp; Seafood Paella\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EChicken from around the blogs:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003ESteamy Kitchen's best \u003Ca href=\"http:\/\/steamykitchen.com\/blog\/2007\/03\/27\/the-best-roast-chicken-recipe\/\" target=\"_blank\"\u003Eroast chicken recipe\u003C\/a\u003E      \u003Cbr \/\u003EFXCuisine's mouthwatering \u003Ca href=\"http:\/\/fxcuisine.com\/default.asp?language=2\u0026amp;Display=10\u0026amp;resolution=high\" target=\"_blank\"\u003Etandoori chicken\u003C\/a\u003E      \u003Cbr \/\u003EMorsel \u0026amp; Musings' delectable \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/2008\/07\/hungarian-paprika-chicken.html\" target=\"_blank\"\u003EHungarian paprika chicken\u003C\/a\u003E      \u003Cbr \/\u003EAndrea's Recipes' spicy \u003Ca href=\"http:\/\/www.andreasrecipes.com\/2008\/04\/16\/chicken-tikka-masala\/\" target=\"_blank\"\u003Echicken tikka masala\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E \u003Cp\u003E\u003Cspan style=\"font-weight:bold;\"\u003EThe Daily Tiffin Reader Tip:\u003C\/span\u003E\u003Cbr\/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/07\/dont-let-bed-bugs-bite.html\"\u003EDon't let the bed bugs bite!\u003C\/a\u003E by Manisha\u003C\/p\u003E  \u003C\/blockquote\u003E  \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:941eddd1-6471-4e54-b982-6d99657b3b0e\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/poultry\" rel=\"tag\"\u003Epoultry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/butter%20chicken\" rel=\"tag\"\u003Ebutter chicken\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/curry\" rel=\"tag\"\u003Ecurry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6793426824345524339\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6793426824345524339"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6793426824345524339"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html","title":"Bollywood Cooking: Murg Makhani - Creamy Butter Chicken"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/s72-c\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7834493973572615889"},"published":{"$t":"2008-07-21T10:10:00.004+02:00"},"updated":{"$t":"2008-09-03T14:12:00.800+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"How Do You Like Your Chicken?"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"591\" alt=\"\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SIREfC2s4uI\/AAAAAAAACsk\/Lt8afCwR59I\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" border=\"0\" \/\u003E \u003C\/center\u003E\u003Ccenter\u003E\u0026#160;\u003C\/center\u003E  \u003Cp\u003EThe first question here should be - what kind of chicken am I looking for? Many of you know already know that I put a lot of care and effort in my cooking. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/allow-me-to-introduce.html#recipes\" target=\"_blank\"\u003EMy recipes\u003C\/a\u003E are always prepared with care, thought and love. The best ingredients for a tasty dish. However, my food is not simply put together in the kitchen - I already start the \u0026quot;cooking\u0026quot; in my head when I write up my shopping list. I give a lot of thought to the types of products that make their way into my shopping cart. \u003C\/p\u003E  \u003Cp\u003EI support organic products, CSA, free-range and my local Farmer's Market with a passion. That's my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/allow-me-to-introduce.html#qualityseal\" target=\"_blank\"\u003Equality seal\u003C\/a\u003E! I do it not because I am a food snob. I do it because I know it tastes better, it is healthier and I do it because, as a meat eater, I want to be sure that the dish I have prepared is not from an animal that has been tormented. \u003C\/p\u003E  \u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E Now before a few of you die-hard Vegetarians and Vegans start to crucify me with your usual comments (I've had them often enough on this blog), just remember it is my choice to eat meat. Please do not judge my character and my entire background (as it has happened previously) by this fact.\u003C\/em\u003E \u003C\/p\u003E  \u003Cp\u003EI am responsible for the meat I eat and because I have made the choice to eat meat, just like all of the other ingredients, I want to make sure it comes from a \u0026quot;good\u0026quot; source.\u003C\/p\u003E  \u003Cp\u003EChicken is the main meat source in our kitchen. A \u003Ca href=\"http:\/\/www.downthelane.net\/battery.html\" target=\"_blank\"\u003Ebattery chicken\u003C\/a\u003E or eggs from a battery hen will never make it's way into my kitchen, because it goes against all my beliefs. And I am willing to pay the extra cent. That is why I am supporting \u003Ca href=\"http:\/\/amerrierworld.wordpress.com\" target=\"_blank\"\u003EKate's\u003C\/a\u003E awareness event \u003Ca href=\"http:\/\/amerrierworld.wordpress.com\/2008\/06\/26\/let-them-eat-chicken\/\" target=\"_blank\"\u003ELet Them Eat Chicken\u003C\/a\u003E. A little late but she kindly invited to join me in the after-dinner party. \u003C\/p\u003E  \u003Cp\u003ELater this week check back for the wonderful recipe of this popular, creamy Indian chicken dish. \u003C\/p\u003E  \u003Cp\u003EBut I ask you how do you like your chicken? \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E   \u003Chr \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7834493973572615889\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/how-do-you-like-your-chicken.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7834493973572615889"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7834493973572615889"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/how-do-you-like-your-chicken.html","title":"How Do You Like Your Chicken?"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/blogmeeta\/SIREfC2s4uI\/AAAAAAAACsk\/Lt8afCwR59I\/s72-c\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4403956576314359637"},"published":{"$t":"2007-12-17T23:00:00.000+01:00"},"updated":{"$t":"2008-02-20T08:06:10.208+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Apple Glazed Duck Filets with Pomegranate Red Cabbage"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/AppleGlazedDuck01.jpg\" alt=\"Apple Glazed Duck (01) by MeetaK\" title=\"Apple Glazed Duck (01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are anything like me then just about now you are scouring your cookbooks, browsing the Internet and checking your notes for the perfect Christmas dinner. There is no hectic and panic has not broken out yet. After all we still have a whole week. Plenty of time so, to plan, organize and shop for the perfect Christmas dinner party.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you have broken out into a sweat now that I reminded you that next Monday it's Christmas Eve and you are fretting, panicking and worrying at this very moment - don't. If you remember I did promise you a fantastic menu suggestion for the big event coming up. I am true to my word.\u003Cbr \/\u003E\u003Cbr \/\u003ELast week we started the menu suggestion with a wonderful, creamy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/delicious-chestnut-potato-soup.html\"\u003Echestnut potato soup\u003C\/a\u003E - perfect to start a dinner to remember.\u003Cbr \/\u003E\u003Cbr \/\u003EToday I offer you the main course. Something I promise you your guests will talk about for the next 12 months. By taking the traditional Christmas ingredients and giving them a new twist, this meal becomes a heavenly combination of old meets new.\u003Cbr \/\u003E\u003Cbr \/\u003EWe all had the turkey for Thanksgiving and chances are you are not interested in that bird anymore. I suggest, beautiful thyme duck filets, glazed with an apple gelée (apple jelly), served with sautéed red cabbage with pomegranate seeds flavored with a hint of cinnamon. To top it off I took the usual potato dumplings and instead of boiling them I fry them in a touch of olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EHave I got your mouth watering?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChristamsDinner02.jpg\" alt=\"Christmas Dinner (02) by MeetaK\" title=\"Christmas Dinner (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn Germany one of the traditional meals one would find on Christmas dinner tables would be goose or duck with red cabbage and apples and potato dumplings. I have stayed true to all these ingredients, but added a touch of glamor and jazzed it up. After referring with several recipes and experimenting with different flavors, I think this meal will be one of the finest you will serve. I gave it a test run and few weeks ago and will attest to the sheer exquisiteness of it.\u003Cbr \/\u003E\u003Cbr \/\u003EAre you still panicking? Why? Ahhh! Dessert is missing. Don't worry, I've got something unforgettable for you and your guests planned. Come back a little later this week.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cleft\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMDec2007Logo.jpg\" width=\"150\" \/\u003E\u003C\/left\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDrop In \u0026amp; Decorate with freshly baked cookies and treats. Hope you will join me baking for a good cause. Look forward to having you all over.\u003Cbr \/\u003E\u003Cbr \/\u003EDetails can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/tradtional-feasts-mm-15.html#MMDec\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EDeadline: January 7th, 2008.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"redcabbage\" id=\"redcabbage\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESautéed Red Cabbage with Pomegranate Seeds and Cinnamon\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/redcabbagewithpomegranate\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/RedCabbagePommegranate01.jpg\" alt=\"Red Cabbage-Pommegranate(01) by MeetaK\" title=\"Red Cabbage-Pomegranate(01)by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EShredded red cabbage, sautéed with onions and a fine touch of cinnamon. Then, sprinkled with pomegranate seeds to shimmer like red jewels.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 onion - finely chopped\u003Cbr \/\u003E2 pomegranates - seeds taken out\u003Cbr \/\u003E1 kg red cabbage - finely shredded\u003Cbr \/\u003E2 cinnamon sticks\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E2 tablespoons apple gelée\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E2-3 tablespoons butter\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/RedCabbagePommegranate02.jpg\" alt=\"Red Cabbage-Pommegranate(02) by MeetaK\" title=\"Red Cabbage-Pomegranate(02)by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pot bring water to boil. Place the shredded cabbage in a steamer, fitting it on top of the boiling water. You can also use a double boiler for this. Gently steam the cabbage until tender, but still slightly crispy.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat up a pan and melt the butter. Sauté the onions gently until transparent. Add the steamed cabbage, cinnamon sticks and bay leaf. Sauté for approx. 15 minutes on a low heat.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the apple gelée and the pomegranate seeds. Salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/apple-glazed-duck-filets-with.html#appleglazedduck\"\u003Eapple glazed duck\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"potatodumplingcakes\" id=\"potatodumplingcakes\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPotato Dumpling Cakes\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/potatocakes\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChristamsDinner01.jpg\" alt=\"Christmas Dinner(01) by MeetaK\" title=\"Christmas Dinner(01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn Germany one gets pre-packed dumpling mixture (\u003Cspan style=\"font-style: italic;\"\u003EKloßteig\u003C\/span\u003E), which I used for these cakes. If you do not get such a mixture then please follow \u003Ca href=\"http:\/\/www.cooks.com\/rec\/view\/0,1638,133177-251198,00.html\"\u003Ethis recipe\u003C\/a\u003E, omitting the onions and croûtons. Follow the recipe to the point where you just prepare the batter, then follow my recipe here.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E750 g dumpling mixture\u003Cbr \/\u003E1 egg - this is only for those who are using the pre-prepared dumpling mixture. If you have made you own dumpling mixture please omit this.\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003ENutmeg\u003Cbr \/\u003EOlive oil\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare a smooth mixture with the dumpling mixture, egg, nutmeg, salt and pepper. Form the dumpling dough into a large snake-like roll approx. 5 cm in diameter. Place in the refrigerator for 30 minutes, then take out and cut out cakes with a sharp knife - about 2 cm thick.\u003Cbr \/\u003E\u003Cbr \/\u003EFry the cakes in portions on both sides until golden. Allow to soak on a kitchen towel, then keep warm in the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"appleglazedduck\" id=\"appleglazedduck\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EApple Glazed Duck\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/appleglazedduck\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/AppleGlazedDuck02.jpg\" alt=\"Apple Glazed Duck (02) by MeetaK\" title=\"Apple Glazed Duck (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESimply irresistible - the combination of herby thyme and fruity apple with the soft tender duck breast filet is extravagant and heavenly. If the duck is prepared well you are guaranteed with a juicy and extremely tender cut that simply melts in your mouth.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\" id=\"fullpost\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E2-3 duck breast - you can count approx. 1 duck breast for 2 people.\u003Cbr \/\u003E5-7 tablespoons apple gelée\u003Cbr \/\u003EHandful of thyme\u003Cbr \/\u003E2 onions - quartered\u003Cbr \/\u003E2 parsnips - cubed\u003Cbr \/\u003E2 carrots - cubed\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E3\/4 l duck or chicken stock\u003Cbr \/\u003EOil to brush the baking tray and grill\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/AppleGlazedDuck04.jpg\" alt=\"Apple Glazed Duck (04) by MeetaK\" title=\"Apple Glazed Duck (04) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre heat the oven to 200 degrees C. Prepare a baking tray and your oven grill, by oiling them.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread out the onions, parsnip and carrot on the baking tray. Begin to roast the vegetables while you prepare the duck filets.\u003Cbr \/\u003E\u003Cbr \/\u003EWash each duck breast carefully and pat dry. Using a sharp knife carefully cut diagonal slits into the fatty side of the breast without piercing the duck meat below. Salt and pepper each on both sides. Brush each side generously with half of the apple gelée.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a pan with oil. When really hot, place the breast, fatty side down and fry on high heat for 1-2 minutes. Flip over and fry for another 1-2 minutes. Take out cover with the thyme and place on the baking tray with the vegetables, fatty side down. Roast for 6 minutes. After 6 minutes remove the breast from the baking tray, pour the stock over the vegetables and put back into the oven. Place the oven grill over the baking tray and put the duck filets on the grill, this time fatty side up.\u003Cbr \/\u003E\u003Cbr \/\u003EYou want to get the filet crispy now so make sure it does not cook in the stock. Glaze the filets with the remaining apple gelée and roast for another 6 minutes. Turn on the grill function of your oven and for the last 3 minutes grill the breast on high heat.\u003Cbr \/\u003E\u003Cbr \/\u003ETake out of the oven and pack each breast in aluminum foil. Allow to rest for 5 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime prepare the sauce by pureeing the vegetables and stock very finely. Bring to a boil and if necessary strain through a fine mesh strainer.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECut the duck into thin slices and serve with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/apple-glazed-duck-filets-with.html#redcabbage\"\u003Ered cabbage\u003C\/a\u003E with pomegranate seeds and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/apple-glazed-duck-filets-with.html#potatodumplingcakes\"\u003Epotato dumpling cakes\u003C\/a\u003E.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(102, 0, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe aromas of cinnamon, apples, and herbs linger invitingly in the air. The flavors harmonize so perfectly with each other and each delightful forkful will bring pure joy. The duck was simply tender and perfect, the red cabbage aromatic and full of flavor and those potato cakes just perfect to scoop up the rest.\u003Cbr \/\u003ESo, if you are looking for something old but pepped up, something traditional with new flavors, then this is the perfect menu for you.\u003Cbr \/\u003E\u003Cbr \/\u003EHope you enjoy it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EOther ideas on WFLH:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cooking-school-german-beef-roulade.html\"\u003EGerman Beef Roulades\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/melt-in-your-mouth-beef-ragout.html\"\u003EBeef Ragout\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/whats-in-pie-covered-creamy-veal-and.html\"\u003ECreamy Veal and Mushrooms\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/fried-fish-provencal-style.html\"\u003EFried Fish Provencal\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/awesome-aubergine-melanzane-alla.html\"\u003EAubergine Tomato Gratin\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/03\/italian-oven-vegetables.html\"\u003EItalian Oven Vegetables\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/la-ratatouille.html\"\u003ERatatouille\u003C\/a\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/potato\" rel=\"tag\"\u003Epotato\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cabbage\" rel=\"tag\"\u003Ecabbage\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/duck\" rel=\"tag\"\u003Educk\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/main\" rel=\"tag\"\u003Emain\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Christmas\" rel=\"tag\"\u003EChristmas\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dinner\" rel=\"tag\"\u003Edinner\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4403956576314359637\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/apple-glazed-duck-filets-with.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4403956576314359637"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4403956576314359637"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/apple-glazed-duck-filets-with.html","title":"Apple Glazed Duck Filets with Pomegranate Red Cabbage"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_AppleGlazedDuck01.jpg","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8400166095927123802"},"published":{"$t":"2007-06-10T21:42:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:11.262+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Nostalgic: Italian Chicken \u0026 Vegetables"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539050148\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1224\/539050148_a6ba9ea73a.jpg\" width=\"445\" height=\"300\" alt=\"ItalianChickenVegetables02\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt was love at first sight. It was beyond my control and there was absolutely no fighting against the powerful emotion that took over me. I was only 16, but I already knew then that this would effect my entire life. I would never be able to let go of this passion. The sights that I encountered and the more I discovered all kept me tangled in it's sweet grasp.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was true, I never was able to let go. Even today, just a thought is enough to take me back to those places, those feelings and those sounds. I'm also going to admit, whenever I can, I still have my love affair. It never stopped and I know it never will!\u003Cbr \/\u003E\u003Cbr \/\u003ETo think - my father is to blame for all this. A summer love affair with repercussions.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003ELiving in Qatar we had extremely long summer vacations. They'd last most of the time from end of June till beginning of September and everyone who could would leave the country to get away from the blistering heat. In my family we had a kind of tradition. Each parent would take one child and spend a two week vacation in Europe and then all of us would meet up in the US for the remaining of the vacation. So, one summer I would spend two weeks with my mum touring the Loire, while my brother and dad discovered England. The following summer, my brother would be in Paris with my mother and I would tour through Italy with my dad.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was that particular year - my dad took me to Italy for the first time. I was 16 and my dad had put together a fantastic tour. Florence, Milan, Rome, Capri and Naples, in two weeks. My experience of Italy that summer at the age of 16 would remain unforgettable. That is when my wild love affair with this lively, passionate and warm country began and has been a part of my life ever since. To some extent it has even shaped me into the person I am today.\u003Cbr \/\u003E\u003Cbr \/\u003EItaly captivated me the moment I stepped off the plane. The ancient architecture interconnecting with modern Italian life, the scents that wafted through the streets from the homes and the restaurants, the incredible beauty of this artistically, culturally rich and colorful country captured my heart forever in it's eternal embrace. My mind grabbed out at all the sensations, devouring them as quickly as they came.\u003Cbr \/\u003E\u003Cbr \/\u003EOur trip was filled with all those colors, sounds and aromas that capture your attention, win you over and seduce you. It is alive with wonderful passion, elegance and warmth.\u003Cbr \/\u003E\u003Cbr \/\u003EWe started in \u003Cspan style=\"font-weight: bold;\"\u003ERome\u003C\/span\u003E. A unique city due to the completely opposite styles of art and life that have found a way to live side by side there: Imperial Rome and Baroque Rome, sophisticated Rome and working-class Rome. The hustle and bustle of the tourists and the serenity of a quiet piazza. Then we headed to \u003Cspan style=\"font-weight: bold;\"\u003ENaples\u003C\/span\u003E.  Sunny, lively, sassy and simply intoxicating. Naples is music, theatre, Vesuvius, coffee, pizza and the sea. Next stop \u003Cspan style=\"font-weight: bold;\"\u003ECapri\u003C\/span\u003E, high society par excellence! An island that enchanted not only little me, but also the likes of Audrey Hepburn and Jackie Onasis. You can feel the aura of elegance all around you in Capri. We headed to \u003Cspan style=\"font-weight: bold;\"\u003EMilan\u003C\/span\u003E - an overwhelming, frantic and restless city. A city full of contradictions, ancient and modern, trends and counter-trends, fashion and underground, middle class and working class, but always simply “cool”. Finally we arrived in \u003Cspan style=\"font-weight: bold;\"\u003EFlorence\u003C\/span\u003E. Firenze - stole my heart. An open-air exhibition of art and culture. My dad and I wandered around the city, both with gleaming eyes, discovering the hidden wonders and the most charming spots in Florence. As we sat in a small restaurant towards the end of our trip, overlooking the red roofs of Florence, I said to my dad,\u003Cbr \/\u003E\u003Cbr \/\u003E\"I want to come back here again. Maybe when I turn 30!\"\u003Cbr \/\u003E\u003Cbr \/\u003EI do not know why I said 30. Probably because for me 30 was the mark in my life that I knew I would have made it in my life. Out of university, well positioned in my job and maybe with a partner.\u003Cbr \/\u003E\u003Cbr \/\u003EFourteen years later, Tom surprised me with a trip to Florence on my 30th birthday. I was 6 months pregnant with Soeren and life was exactly how I had envisaged it to be that day at the age of 16, with my dad. Although I had been to Florence a few times after that trip, coming back here at 30 was special. Because Tom fulfilled a wish I had made and sort of stashed away at the back of my head and almost forgotten.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003EImpressions of An Italian Holiday\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539186407\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1011\/539186407_a2d95ccd07.jpg\" alt=\"ItalianImpressions03\" height=\"336\" width=\"444\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539186383\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1066\/539186383_ce6d9ec386.jpg\" alt=\"ItalianImpressions02\" height=\"185\" width=\"446\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539186377\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1356\/539186377_7bda399d06.jpg\" alt=\"ItalianImpressions01\" height=\"333\" width=\"443\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThat summer I climbed all the stairs to the top of the tower of the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Duomo\"\u003EDuomo\u003C\/a\u003E, my huge stomach would not stop me from getting that magical glimpse of this city. Finally on top, I smiled to myself at the ecstatic feeling that took over me. A sea of red. Florence shone with all it's glory - just for me - on that June summer day, the red roofs glistening in the hot sun. Even Soeren felt the empowering feeling this city had on me and let me knew he too found this fantastic.\u003Cbr \/\u003E\u003Cbr \/\u003E\"60!\"\u003Cbr \/\u003E\u003Cbr \/\u003E\"What?\" asked Tom\u003Cbr \/\u003E\u003Cbr \/\u003E\"I'll be back here at 60!\"\u003Cbr \/\u003E\u003Cbr \/\u003ETom nodded, put his arm around me and smiled a knowing smile.\u003Cbr \/\u003E\u003Cbr \/\u003EUntil then, I'll be cooking my favorite Italian meals that offer a bit of solace to the heart and looking at a few pictures of many Italian vacations gone by.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-JuS0wJE0MzzAKDfXXwHq5d2MjK3XcEKoZ9ZHMEIj2VsFpO0GZDzLIqNoO0H4lJrKAiIs5DX1iwnkE1qS2fTsvoP-kF9F3yX19I7MHzb9o1u0VVdb1t0VPbCc5we99gDB-CRd\/s1600-h\/536928188_89158e1cd5_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-JuS0wJE0MzzAKDfXXwHq5d2MjK3XcEKoZ9ZHMEIj2VsFpO0GZDzLIqNoO0H4lJrKAiIs5DX1iwnkE1qS2fTsvoP-kF9F3yX19I7MHzb9o1u0VVdb1t0VPbCc5we99gDB-CRd\/s200\/536928188_89158e1cd5_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5074501383888800994\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHow loud can you scream for ice-cream? WHAT? I can't hear you.\u003Cbr \/\u003EIf you want to be heard send in your scrumptious ice-cream creations for July's MM - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/big-birthday-bang-monthly-mingle-12.html#icecreamMM\"\u003EScream For Ice Cream\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539050136\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1013\/539050136_501c55d036.jpg\" width=\"500\" height=\"274\" alt=\"ItalianChickenVegetables01\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 free range chicken approx 1.5kg - cut along the spine\u003Cbr \/\u003E4-6 rosemary twigs\u003Cbr \/\u003E120g cherry tomatoes - halved\u003Cbr \/\u003E5-6 garlic cloves - slightly crushed and peel left on\u003Cbr \/\u003E2 small zucchini - sliced\u003Cbr \/\u003E1 large red bell pepper - sliced\u003Cbr \/\u003E10 shallots - quartered\u003Cbr \/\u003E100g mange-tout\/snow peas\u003Cbr \/\u003E1 can (425 ml) big white beans - drained\u003Cbr \/\u003E150g small new potatoes - halved\u003Cbr \/\u003E1 lemon - sliced + juice\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E2 tablespoons olive oil\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539050168\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1196\/539050168_3219217854.jpg\" width=\"500\" height=\"329\" alt=\"ItalianChickenVegetables03\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven at 200 degrees C. Line a large baking tray with aluminum foil.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the chicken flat on the tray, breast side facing up, and with your hands press down to flatten. Salt and pepper generously. Pull away some of the skin of the chicken and place a few slices of lemon in between the chicken meat and the skin. Remove the needles of the rosemary and spread half of them also in between the meat and the skin. Roast the chicken in the oven for approx. 1 hour.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl mix together all the vegetables with some lemon juice, olive oil, salt, pepper and the remaining rosemary. Allow to sit for 20 to 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter the chicken has been in the oven for 30 minutes, take out and arrange the vegetables around the chicken on the tray. Roast for a further 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with fruity chianti and crispy ciabatta\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/539050184\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1210\/539050184_d9cd7d0d16.jpg\" width=\"443\" height=\"423\" alt=\"ItalianChickenVegetables04\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSNMZ-djhz93CAhtbwGcMyeSfONhPbN05FXk_lvrQFm4KIZh8TDyAiWwumEtG5bTQm28NPSoGkNLme9LI8yrhglTgRIn-GUjORJUgt58aJzcAbSUVJNANqhRof7JW7E9MSnLbM\/s1600-h\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSNMZ-djhz93CAhtbwGcMyeSfONhPbN05FXk_lvrQFm4KIZh8TDyAiWwumEtG5bTQm28NPSoGkNLme9LI8yrhglTgRIn-GUjORJUgt58aJzcAbSUVJNANqhRof7JW7E9MSnLbM\/s200\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5074501388183768306\" border=\"0\" \/\u003E\u003C\/a\u003EThis is a wonderful down-to earth meal. No fuss and no hassle. Typically for Italian meals, while meats or poultry are moderately spiced, it is the vegetables that take canter stage in the dish. So is the case in this dish too. The chicken is soft and juicy but by no means does it steal the full-bodied flavor of the vegetables fresh from the Farmer's Market. Rosemary, lemon and tomatoes give the entire dish a wonderful fruity, tangy and herby aroma. Just perfect to sit back and reminiscence of those warm, wonderful Italian holidays.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Italy\" rel=\"tag\"\u003EItaly\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Italian\" rel=\"tag\"\u003EItalian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Italian%20cuicine\" rel=\"tag\"\u003EItalian cuicine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetables\" rel=\"tag\"\u003Evegetables\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/rosemary\" rel=\"tag\"\u003Erosemary\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cook\" rel=\"tag\"\u003Ecook\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d%2070s\" rel=\"tag\"\u003Enikon d 70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8400166095927123802\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/nostalgic-italian-chicken-vegetables.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8400166095927123802"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8400166095927123802"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/nostalgic-italian-chicken-vegetables.html","title":"Nostalgic: Italian Chicken \u0026 Vegetables"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/farm2.static.flickr.com\/1224\/539050148_a6ba9ea73a_t.jpg","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-156565980459477363"},"published":{"$t":"2007-04-27T21:53:00.000+02:00"},"updated":{"$t":"2009-02-11T21:24:12.295+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Spinach and Chicken Lasagna"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxoNNPYFX1pejXvPmnuJotNMgLZjS0qC4Emf6QX451DUC5oZlHTDKyvjzZHzbkTZmHvVHrvSmCC9iu-qh_yqKgD3snQfa8X1IvNttUHaYmhJv2M-03nTa8RMdxRNySP0RiEmMe\/s1600-h\/SpinachChickenLasagne.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxoNNPYFX1pejXvPmnuJotNMgLZjS0qC4Emf6QX451DUC5oZlHTDKyvjzZHzbkTZmHvVHrvSmCC9iu-qh_yqKgD3snQfa8X1IvNttUHaYmhJv2M-03nTa8RMdxRNySP0RiEmMe\/s1600\/SpinachChickenLasagne.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5057460935535418242\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWho remembers the animated cartoons of Popeye the Sailor? He would save his sweetie Olive Oyl from the hands of the villain Bluto after he got his dosage of super spinach. As soon as he downed that can of spinach his muscles would pop out and he would get mega superpowers, which would allow him to lift huge tree trunks, iron bars and beat Bluto black and blue.\u003Cbr \/\u003E\u003Cbr \/\u003EAll this from just a can of spinach?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo, what is behind spinach anyway? I remember mummy telling me to eat up my spinach - \"it's healthy and full of iron!\"\u003Cbr \/\u003E\u003Cbr \/\u003EWell now I am 34 and although I know that spinach is a powerhouse, I also know that spinach has somewhat of a shady side to it too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"spinach\" id=\"spinach\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibuPseXSl_umnPd-9V-uHzDUF0IALLgzslw5TG-aIKX8h0jcRy9lGyd4R7ZPYtbsCos5I3PZ8OZGOd9zpdtfH0ILYEOQ9IN783ocVTGMkRUP45j_0H0Bxt0gIrdko0r41DHSSH\/s1600-h\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\"\u003E\u003Cimg style=\"float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibuPseXSl_umnPd-9V-uHzDUF0IALLgzslw5TG-aIKX8h0jcRy9lGyd4R7ZPYtbsCos5I3PZ8OZGOd9zpdtfH0ILYEOQ9IN783ocVTGMkRUP45j_0H0Bxt0gIrdko0r41DHSSH\/s200\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5070747729879751074\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003ESpinach\u003C\/span\u003E\u003Cbr \/\u003ESpinach contains oxalic acid which inhibits the absorption of its calcium and iron. It also contains other nutrients that are not fully absorbed when it is consumed raw. However, this is not to say that spinach is not good for you.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's loaded with calcium, folic acid, vitamin K and iron. What's more spinach has a low calorie count and has more protein than many other vegetables and is abundant in vitamins and minerals. It has been researched that certain carotenoids found in spinach and other green leafy vegetables may help fight human prostate cancer. It helps to make bones stronger and healthier, as one cup of fresh spinach leaves provides about 200% of the daily value for vitamin K. Heart health may also be strengthened by the folate content of spinach.\u003Cbr \/\u003E\u003Cbr \/\u003EThere are 4 basic types of spinach:\u003Cbr \/\u003E\u003Cul\u003E\u003Cbr \/\u003E\u003Cli\u003ESavoy is dark green with crinkly and curly leaves. It is sold in fresh bunches in most supermarkets.\u003C\/li\u003E\u003Cli\u003EFlat\/smooth leaf spinach has broad smooth leaves. This spinach type is often grown for canned and frozen spinach.\u003C\/li\u003E\u003Cli\u003ESemi-savoy is a hybrid. It has slightly crinkled leaves and has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing.\u003C\/li\u003E\u003Cli\u003EBaby spinach is a smaller Flat-Leaf variety. It is very tender and desirable for salads.\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESpinach originated in Persia, where the earliest records of its cultivation go back 2,000 years. In the 600's it was introduced to China and brought to Spain around 1100. The Spaniards brought it to America. By the 16th century it was well established in Europe.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESelecting and Storing\u003C\/span\u003E\u003Cbr \/\u003EWhen buying spinach choose leaves that are vibrant deep green and stems have no signs of yellowing. The leaves should be fresh and tender, and not be wilted or bruised.\u003Cbr \/\u003E\u003Cbr \/\u003EFresh spinach should be loosely packed in a plastic bag in the refrigerator crisper. It will keep fresh for about five days. Avoid washing it before storing as the moisture will cause it to spoil. Cooked spinach does not keep very well.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, with this wealth of knowledge on spinach you understand why I have been going spinach mad lately with a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spinach-salad-with-goat-cheese-and.html\"\u003ESpinach Salad\u003C\/a\u003E, a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spinach-fennel-loaf.html\"\u003ESpinach Bread\u003C\/a\u003E and now this delicious Spinach Chicken Lasagna. Have I got little Popeye type super muscles yet? No, not yet, but I know I am serving a super powered vegetable for my family and myself. Being so versatile, spinach is one of my favorite foods and I always feel really satisfied after a nice spinach meal.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnThHwd0MR6aqHywLyWv7e059qRzpPxatWv43U93nGTtFtFIILsPBiWLJje3NJ_t201cvVXJQt8NvNuJKBpGm3w3JoIQplCtJN7meAzlLJlY-p7Cd9QqIa_1lBWzc4-glriBCO\/s1600-h\/MM10+thumbnail.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnThHwd0MR6aqHywLyWv7e059qRzpPxatWv43U93nGTtFtFIILsPBiWLJje3NJ_t201cvVXJQt8NvNuJKBpGm3w3JoIQplCtJN7meAzlLJlY-p7Cd9QqIa_1lBWzc4-glriBCO\/s320\/MM10+thumbnail.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5054001802734490834\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ECome celebrate Spring with me. This month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/arabian-nights-roundup-and-monthly.html\"\u003ESpring Is In The Air\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003EDeadline\u003C\/span\u003E: May 09, 2007!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EMusic while cooking:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8JxzM-9RuEviItMQl4r1gOwACyMsNJyqVCMfIkeUFpHnNhtK6JWkXC0EYcvinRAovKdfQKzpAHih5vJHHCugKsDHlOVmAmsBHCSSGlWoSmQej4bGJaBDSdfHdhz0nSGfbr3Aj\/s1600-h\/Picture+1.png\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8JxzM-9RuEviItMQl4r1gOwACyMsNJyqVCMfIkeUFpHnNhtK6JWkXC0EYcvinRAovKdfQKzpAHih5vJHHCugKsDHlOVmAmsBHCSSGlWoSmQej4bGJaBDSdfHdhz0nSGfbr3Aj\/s200\/Picture+1.png\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5058193854524611506\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBeautiful Liar - Shakira \u0026 Beyoncé\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=Krhl2o_uwdc\"\u003EListen to it\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000O77KS4\/102-5140791-6904155\"\u003EBuy it\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E500g Spinach leaves - you can also use frozen spinach here\u003Cbr \/\u003E2kg ground chicken meat\u003Cbr \/\u003E2 garlic cloves - crushed\u003Cbr \/\u003E3 slices bacon - chopped\u003Cbr \/\u003E450g canned tomatoes\u003Cbr \/\u003E120g tomato puree\u003Cbr \/\u003E120 ml tomato sauce - use your favorite Italian style tomato sauce for this. Homemade is best but store bought is fine too. \u003Cbr \/\u003E120 ml chicken stock\u003Cbr \/\u003EFresh lasagna sheets - you can use dried ones here to but don't pre-cook them. \u003Cbr \/\u003E120g Parmesan cheese - grated\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EFor the cheese sauce\u003C\/span\u003E\u003Cbr \/\u003E60g butter\u003Cbr \/\u003E40g flour\u003Cbr \/\u003E600ml milk\u003Cbr \/\u003E120g Parmesan cheese - grated\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ74Zf2P4us2uPlcimXrZS-fScBblb6o5gDUBjhrrlM2PkGHGNTG_tHlVSoILNH9cWybNA29xSNNQXAPPuOnp3yo01jNNTU-Igqw4lp3kIn6bpHVZf3IEhRwBWGV8NAvT40r1z\/s1600-h\/SpinachChickenLasagne02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ74Zf2P4us2uPlcimXrZS-fScBblb6o5gDUBjhrrlM2PkGHGNTG_tHlVSoILNH9cWybNA29xSNNQXAPPuOnp3yo01jNNTU-Igqw4lp3kIn6bpHVZf3IEhRwBWGV8NAvT40r1z\/s1600\/SpinachChickenLasagne02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5057460939830385554\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven at 180 degrees Celsius. If using fresh spinach chop off the stems and clean thoroughly.  Frozen spinach should be thawed completely and drained of all access water. In a large pan heat up some olive oil and sauté the spinach gently, jut enough so that it falls together. Take out and place in ice water so that it retains its color and does not cook further. Take out and allow to drain. \u003Cbr \/\u003E\u003Cbr \/\u003EAdd some more oil to the pan and brown the meat, bacon and garlic on a medium heat for about 5 minutes. Pour in the tomato sauce, tomatoes, tomato puree and chicken stock and bring to a rolling boil. Reduce the heat, place the lid so that it covers half of the pan and simmer until the sauce thickens - approx. 10 minutes. Salt and pepper to taste. \u003Cbr \/\u003E\u003Cbr \/\u003EFor the cheese sauce, melt the butter in a medium sized pan and sprinkle with the flour. On a low heat, gently cook the mixture for approx. minute until it takes on color and has a smooth texture. Remove from heat and slowly mix in the milk. Place back on a medium heat and under constant mixing warm through for approx. 4 minutes. The sauce will thicken and foam slightly. Remove from heat and stir in the cheese. \u003Cbr \/\u003E\u003Cbr \/\u003ENow it's time to assemble the lasagna. Grease a deep oven proof form and pour 1\/4 of the chicken\/tomato sauce onto the base of the form. Cover with enough lasagna sheets and then pour in 1\/3 of the cheese sauce. Cover this with more lasagna sheets then add the spinach and cover again with lasagna sheets. Pour in another 1\/3 cheese sauce, lasagna sheets and then the chicken sauce. Once again cover with lasagna sheets. Repeat this until all the ingredients have been used up, leaving the top layer covered in cheese sauce. Sprinkle with grated cheese. \u003Cbr \/\u003E\u003Cbr \/\u003EPlace in the oven and bake for 50-60 minutes until the top is nice and golden. Serve with garlic bread and a nice Chianti!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EVerdict: \u003C\/span\u003E\u003Cbr \/\u003EOn your marks, get set ....GO! This dish has my men ready to dig in with forks in their hands. Even I can hardly wait to cut out a nice big, steaming piece of this lasagna. Satisfying and fulfilling to the core. Not convinced? Take one last look at the picture. Now tell me ... want a bit? ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\/\"\u003EJihva\u003C\/a\u003E comes a full circle and is back home at \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\"\u003EMahanandi\u003C\/a\u003E with it's creator, Indira. She chose to celebrate  \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/04\/02\/\"\u003ELeafy Green Vegetables\u003C\/a\u003E. This is my offering.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.bloggerschoiceawards.com\/?utm_source=bloggerschoiceawards\u0026utm_medium=badge\u0026amp;utm_content=small\"\u003E\u003Cimg src=\"http:\/\/www.bloggerschoiceawards.com\/images\/bca_badges\/bca_badge_small.gif\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIf you like my work, stories and recipes, please take a moment to vote for me in the category you see fit. Vote \u003Ca href=\"http:\/\/www.bloggerschoiceawards.com\/blogs\/show\/3323\"\u003Ehere\u003C\/a\u003E. Thanks for your support!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/156565980459477363\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/04\/spinach-and-chicken-lasagna.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/156565980459477363"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/156565980459477363"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/04\/spinach-and-chicken-lasagna.html","title":"Spinach and Chicken Lasagna"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxoNNPYFX1pejXvPmnuJotNMgLZjS0qC4Emf6QX451DUC5oZlHTDKyvjzZHzbkTZmHvVHrvSmCC9iu-qh_yqKgD3snQfa8X1IvNttUHaYmhJv2M-03nTa8RMdxRNySP0RiEmMe\/s72-c\/SpinachChickenLasagne.jpg","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2337783552629894267"},"published":{"$t":"2007-04-11T21:50:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:31.073+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"}],"title":{"type":"text","$t":"Spicy Arabian Chicken with Couscous"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJZYie8mz5-iQW-ey4Ep9hlBPmN-sPAJfPyNJBAawd5j9zBek1lsyVj0emE45FN2CrFTMjvO9DIQ9MaSq8t9ZYnUrpq3jwvzY87mXzOY5nV3kucAEArSHPHabn6i4kA4p6FvOJ\/s1600-h\/ArabianChicken.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJZYie8mz5-iQW-ey4Ep9hlBPmN-sPAJfPyNJBAawd5j9zBek1lsyVj0emE45FN2CrFTMjvO9DIQ9MaSq8t9ZYnUrpq3jwvzY87mXzOY5nV3kucAEArSHPHabn6i4kA4p6FvOJ\/s1600\/ArabianChicken.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5052269560819635170\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am fashionably late for my own event. I do apologize! I had trouble starting my camel and the belly dancers were just not ready.\u003Cbr \/\u003E\u003Cbr \/\u003EBut I am able to give you a rough count of of how many guests are turning up - 45! So, expect a huge party this weekend.\u003Cbr \/\u003E\u003Cbr \/\u003EMy own dish for the Arabian Nights is something I experimented with and created using my own experiences from living in the Middle East countries for almost 14 years! Ever since I was a child I was exposed to foods from around the world. It was a wonderful experience. However, the Arabic cuisine is one that I truly enjoyed with huge enthusiasm.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EWhatever it was, a quick \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Lahmacun\"\u003ELahmacun\u003C\/a\u003E at the Lebanese bakery down the road, a chicken \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Shawarma\"\u003Eshawarma\u003C\/a\u003E drenched in tahini sauce at the busy souk or a healthy \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Fattoush\"\u003EFattoush\u003C\/a\u003E at the Pirates Cove on the private lagoon of the Sheraton hotel, nothing kept me from indulging in one of the many favorite dishes the Arabic cuisine offers.\u003Cbr \/\u003E\u003Cbr \/\u003EAs I went on to complete my management training program at the Sheraton hotel, I was lucky enough to get an inside view of the what happens behind the scenes in a five star luxury hotel. Believe me it was the most exciting 2 years of my life! What I enjoyed the most was the 3 months in the kitchen and the 6 months in the fine roof top restaurant. Here I learned the secrets of the cooking trade and I think it was also here that the first seed of the \"Foodie\" addiction was planted. I had the true pleasure of training under one of Middle East's finest Arabic chefs. He was in charge of the Arabic food section in the kitchen and as we pureed hummus, rolled \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Kibbeh\"\u003Ekibehs\u003C\/a\u003E and roasted pine nuts for one of the many Arabic weddings, he would narrate many wonderful tales of the origin of Arabic cooking, in specific that of the Persian Gulf countries.\u003Cbr \/\u003E\u003Cbr \/\u003EThere are three major influences that shape the food and the cultural values shown in the Persian Gulf cooking: the Bedouin, the ancient Arabian dominance of the spice routes and of course, the restrictions that the Qu'uran implemented. The Arabs of today inherit their cultural values from the nomadic Bedouin. A folk who prized their honor, chivalry and hospitality. These principles were strengthened by the ancient Arab dominance of the spice trade, which brought travelers to the region who would stop to rest. Hospitality is written big with the Arabs.  The tradition of hospitality, handed down from generation to generation, continues unchanged to this day. It is believed that how well one treats their guest is directly reflected on the character of the host or hostess. It is very common to cook an extra portion, for the unexpected guest. Entertaining is a joyous occasion and it is an honor for the host\/hostess when the guest remains for another meal.\u003Cbr \/\u003E\u003Cbr \/\u003EWith this little insight I hope I can persuade you to remain for a few meals. I promise you a lot of entertainment and some exquisite food.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeQEv16pEmhNQPA2LUWJV8JGxWW31_CAD-pT-bnWkSANw5aGm0p9MMxB85Jr50ZNWXRY_6WXHe9X8EtTLAAF_HxwCtOW4w2hsiDRU_Ii1BGzMOKT0ZmBBwJ_gj3pZTj6IQHY7s\/s1600-h\/ArabianChicken02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeQEv16pEmhNQPA2LUWJV8JGxWW31_CAD-pT-bnWkSANw5aGm0p9MMxB85Jr50ZNWXRY_6WXHe9X8EtTLAAF_HxwCtOW4w2hsiDRU_Ii1BGzMOKT0ZmBBwJ_gj3pZTj6IQHY7s\/s1600\/ArabianChicken02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5052269565114602482\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E300g Couscous\u003Cbr \/\u003E600g Chicken breasts - cut into stripes\u003Cbr \/\u003E3-4 garlic cloves - 1 chopped finely rest left whole\u003Cbr \/\u003E1 red chili - finely chopped\u003Cbr \/\u003E1 lemon - zested and juice reserved\u003Cbr \/\u003E1 teaspoon cumin powder\u003Cbr \/\u003E1\/2 teaspoon saffron powder\u003Cbr \/\u003E1 teaspoon coriander powder\u003Cbr \/\u003Esmall bunch of parsley - finely chopped\u003Cbr \/\u003Esmall bunch of basil - finely chopped\u003Cbr \/\u003E6 tablespoons olive oil\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E2 red bell peppers - cut in thicker slices\u003Cbr \/\u003E150 g cherry tomatoes - halved\u003Cbr \/\u003E\u003Cbr \/\u003EYou'll find these food articles at the \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/102-5140791-6904155?%5Fencoding=UTF8\u0026node=0\"\u003EWFLH Mall\u003C\/a\u003E:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000GZUAIG\/102-5140791-6904155\"\u003EOrganic Whole Wheat Couscous\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000F62SIQ\/102-5140791-6904155\"\u003EEpicure Garden Saffron Powder\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiskZotoeu3lu7LLVwFwACekTUailBqxx4mPELXxtsqLqIHVzNm5cPWNo78WQjAz0WDDZ97NHdo0-WweKOM-du_ze38FHtfdqKi6qyYi87gI2CgU56OVOppEXHwnLEysZawzCl_\/s1600-h\/ArabianChicken03.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiskZotoeu3lu7LLVwFwACekTUailBqxx4mPELXxtsqLqIHVzNm5cPWNo78WQjAz0WDDZ97NHdo0-WweKOM-du_ze38FHtfdqKi6qyYi87gI2CgU56OVOppEXHwnLEysZawzCl_\/s1600\/ArabianChicken03.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5052269569409569794\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0); font-weight: bold;\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPut the chicken slices into a large bowl and add 3\/4 of the lemon zest, lemon juice, 1\/4 of the chili, the chopped garlic, cumin, saffron, coriander powder and 2 tablespoons of olive oil. Salt and pepper. Mix well and allow to marinate for 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat oven at 250 degrees Celsius. Place the bell pepper slices and whole garlic cloves on a baking tray lined with baking paper. In the oven roast the peppers and garlic until the skins of the peppers are slightly charred and bubbles build up under the skin. Take out and place a kitchen towel on the peppers to allow them to sweat. Now peel the skin off the peppers. Set both garlic and peppers aside.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pan or wok, heat  2 tablespoons of olive oil and add the chicken with the marinade . Allow to cook for 7 to 8 minutes until the chicken is golden brown. Add the tomatoes, peppers, garlic cloves, parsley and basil and cook for a further 1 to 2 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime place the couscous in a small saucepan and cover with approx. 350 ml of boiling water. Cover the saucepan and allow to steam for 5 minutes (please read the packet instructions). Mix 2 tablespoons of olive oil into the couscous and loosen any big lumps with a fork. Generously salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle the chicken with the remaining lemon zest and chili. Serve with the couscous.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVegetarian Tip:\u003C\/span\u003E\u003Cbr \/\u003EUse aubergines instead of the chicken. Simply place sliced aubergine into the oven with the bell peppers and allow to roast.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EInteresting reads:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/mostof_middleeasterncooking.shtml\"\u003EMiddle Eastern Cooking\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbXRhuqWffLdHG_oGtKmFdGL3dYgBkDXctiDW1A_Q7sUP2iwMex5oEnUrRZlPJKImzyifQLk0CJIlnUNf6QZSTShjnGxABoBnCDdsjNHD36olxHec0zySHhUa4FzBBzgsY9ttB\/s1600-h\/ArabianChicken04.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbXRhuqWffLdHG_oGtKmFdGL3dYgBkDXctiDW1A_Q7sUP2iwMex5oEnUrRZlPJKImzyifQLk0CJIlnUNf6QZSTShjnGxABoBnCDdsjNHD36olxHec0zySHhUa4FzBBzgsY9ttB\/s1600\/ArabianChicken04.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5052269569409569810\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003ESpicy, lemony, and full of flavors. I was rather chuffed when I served this dish to a few of my friends and they were \"ohhing\" and \"ahhing\" to the very last bite. A mingling of zesty and spicy aromas in perfect harmony.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/couscous\" rel=\"tag\"\u003Ecouscous\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/middle%20east\" rel=\"tag\"\u003Emiddle east\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/arabic\" rel=\"tag\"\u003Earabic\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/arabic%20cuisine\" rel=\"tag\"\u003Earabic cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/arabian\" rel=\"tag\"\u003Earabian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/poultry\" rel=\"tag\"\u003Epoultry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2337783552629894267\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/04\/spicy-arabian-chicken-with-couscous.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2337783552629894267"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2337783552629894267"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/04\/spicy-arabian-chicken-with-couscous.html","title":"Spicy Arabian Chicken with Couscous"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJZYie8mz5-iQW-ey4Ep9hlBPmN-sPAJfPyNJBAawd5j9zBek1lsyVj0emE45FN2CrFTMjvO9DIQ9MaSq8t9ZYnUrpq3jwvzY87mXzOY5nV3kucAEArSHPHabn6i4kA4p6FvOJ\/s72-c\/ArabianChicken.jpg","height":"72","width":"72"},"thr$total":{"$t":"24"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1163055995829398787"},"published":{"$t":"2007-03-08T20:42:00.000+01:00"},"updated":{"$t":"2008-12-30T15:03:33.755+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Bollywood Cooking: Chicken Curry"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s1600-h\/Chicken+Curry02.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s400\/Chicken+Curry02.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280028862178882\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAfter we thoroughly went through the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spices\u003C\/a\u003E in our first Bollywood Cooking session, it's high time we do a bit of cooking. After thinking about it for a long time I decided to go with a chicken curry. It is probably one of the most well known type of Indian dishes in the world and is cooked in many different varieties.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe word curry actually comes from the South Indian \u003Cspan style=\"font-style: italic;\"\u003EKari\u003C\/span\u003E, which mean sauce. Curries are prepared all over the Asian continent, with the Thai curry, Malaysian curry, Indonesian curry and of course the Indian curry being the most popular types. The flavor and content of the curries not only differ from country to country but also from cook to cook. Therefore, each curry you ever try is most certainly unique in it's own way. Curries are not always to be considered hot, they are indeed spicy as in full of flavor. In fact there are more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes.\u003Cbr \/\u003E\u003Cbr \/\u003EGenerally speaking in Indian curries, commonly used base spices and herbs include coriander, cumin, cardamom and turmeric. Depending on the recipe involved, other ingredients can include things like chili, curry leaves, garlic, ginger, garam masala, onions, cinnamon and pepper and mustard seeds.\u003Cbr \/\u003E\u003Cbr \/\u003EI found an amazing article from the Toronto Star in which \u003Ca href=\"http:\/\/www.thestar.com\/Life\/article\/167227\"\u003E6 different ways of curries\u003C\/a\u003E are prepared. Something I have to also share with you for your future reference.\u003Cbr \/\u003E\u003Cbr \/\u003EMy way of preparing this chicken curry is the way I got it from my dad. You heard me - my dad! Ever since my dad retired he has become a hobby cook. He watched my mum cook for several years and now has sort of taken over in the kitchen. What I love about my dad is that the recipes he cooks are \"no fuss no nonsense\" type of dishes. For example my mother will make the effort of going through the process of peeling, pitting and squeezing the tomatoes for this curry. My dad on the other hand believes this to be nonsense and simply chops up the tomatoes into pieces, juice, peel, pit and all. Personally I find no difference to the taste.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, I hope you now join me and let's cook up a super tasting chicken curry.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1TWbgaDzxaPi4bTx2K84e7-VqCqE06s6jpDgzielumUx-o13yfiqOMLMOkKsGVRtWrk6CAZKpVILqccIDVDcin1ZnBVN6yqTpOJJfKUE6BxVpph4Rwtz0uFTrxwrD43G001oC\/s1600-h\/MM+Savory+Cakes.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1TWbgaDzxaPi4bTx2K84e7-VqCqE06s6jpDgzielumUx-o13yfiqOMLMOkKsGVRtWrk6CAZKpVILqccIDVDcin1ZnBVN6yqTpOJJfKUE6BxVpph4Rwtz0uFTrxwrD43G001oC\/s320\/MM+Savory+Cakes.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5030764243518215298\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe theme for the latest \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E is - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/sweet-love-round-up-and-mm-8-theme.html\"\u003ESavory Cakes\u003C\/a\u003E.\u003Cbr \/\u003EDeadline is \u003Cspan style=\"font-weight: bold;\"\u003EMarch 15th\u003C\/span\u003E. Hope to see you there!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic While Cooking:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwVNJFyFHUvXNVLnaTEETX-sKMlpXjXemhVVLXMw5GIgLtMmPDb92CiXnn6FP0CrLqKRDBjcvjGYyGW39OA0A2OLB01izpFtlewE6htLlKIn4RjhN0q5fciArKJwLulNQ5lycK\/s1600-h\/Picture+1.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwVNJFyFHUvXNVLnaTEETX-sKMlpXjXemhVVLXMw5GIgLtMmPDb92CiXnn6FP0CrLqKRDBjcvjGYyGW39OA0A2OLB01izpFtlewE6htLlKIn4RjhN0q5fciArKJwLulNQ5lycK\/s200\/Picture+1.png\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5039273698080384562\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=vmH2xA_KWLA\"\u003EIllegal\u003C\/a\u003E - Shakira\u003Cbr \/\u003EAlbum: Oral Fixation Vol. 2\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_mXLDHs9EswedXa1KBs0LJeHSiY1hgQGU9EKiE6YF9EXSenPtiskDJbNeQ9B-z67umM-a1OM0Sp13g96yF9DWPYTKi10EzeA1v-_AQGpwxAAI8v_b9iSm-SlYFeV49d7Co3b7\/s1600-h\/Chicken+Curry03.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_mXLDHs9EswedXa1KBs0LJeHSiY1hgQGU9EKiE6YF9EXSenPtiskDJbNeQ9B-z67umM-a1OM0Sp13g96yF9DWPYTKi10EzeA1v-_AQGpwxAAI8v_b9iSm-SlYFeV49d7Co3b7\/s400\/Chicken+Curry03.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280054631982690\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 free-range chicken, cut into 8 pieces. You can also simply use 8 chicken drumsticks or drumsticks\/thighs.\u003Cbr \/\u003E4-6 medium sized tomatoes - coarsely chopped. You can, if you like, peel, pit and squeeze the juice out of these and then chop. Or take my dad's \"no fuss no nonsense\" method.\u003Cbr \/\u003E1 medium onion - finely chopped\u003Cbr \/\u003E4 tbsp vegetable oil\u003Cbr \/\u003E3 cm piece ginger - finely chopped\u003Cbr \/\u003E2 garlic cloves - finely chopped\u003Cbr \/\u003E1-2 green chillies - finely chopped. The fiery hotness depends on your taste.\u003Cbr \/\u003E1 tsp coriander powder\u003Cbr \/\u003E1 tsp cumin powder\u003Cbr \/\u003E¼ tsp turmeric powder\u003Cbr \/\u003Esalt and freshly ground black pepper\u003Cbr \/\u003E100ml water\u003Cbr \/\u003E2 tbsp yogurt\u003Cbr \/\u003E1 lime\u003Cbr \/\u003Ea small bunch of coriander leaves - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0i4ZM8DeTLS6_-TU1puxrf_Q8zGw4KeIM9mwMBC-uPkApjSadwOJ_UBaZFofRyOrI0h9Vu-60jQ0aLykY7Bpx9HkF3umoFOqwNCoC9VI7bQ_xAheb_1phJeckjPgl0UTTAU9k\/s1600-h\/Chicken+Curry01.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0i4ZM8DeTLS6_-TU1puxrf_Q8zGw4KeIM9mwMBC-uPkApjSadwOJ_UBaZFofRyOrI0h9Vu-60jQ0aLykY7Bpx9HkF3umoFOqwNCoC9VI7bQ_xAheb_1phJeckjPgl0UTTAU9k\/s400\/Chicken+Curry01.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280041747080786\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn. Add the ginger, garlic and chili to the pan and continue frying for another minute or so. Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan. Add salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EPour water and add the tomatoes. Turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. Covered, allow the chicken to cook for 30-40 minutes over a low heat.\u003Cbr \/\u003E\u003Cbr \/\u003ENow stir in  the yogurt. Make sure the liquid does not boil after you have added the yogurt to it as it will get clumpy. Add half of the lime juice. Taste and if you like add some more.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle chopped coriander leaves and serve with basmati rice or a pulao.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA slightly different way to prepare a chicken curry but this holds all the expected tastes of spices, chilies, tomatoes and chicken. The chicken is tender and succulent and has time to soak all of the big taste from the spices.\u003Cbr \/\u003EMore on Indian spices refer to the Indian Spice \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EEnspicopedia\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chicken%20curry\" rel=\"tag\"\u003Echicken curry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/indian%20cuisine\" rel=\"tag\"\u003Eindian cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/curry\" rel=\"tag\"\u003Ecurry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/poultry\" rel=\"tag\"\u003Epoultry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20photo\" rel=\"tag\"\u003Efood photo\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photo\" rel=\"tag\"\u003Ephoto\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1163055995829398787\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1163055995829398787"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1163055995829398787"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html","title":"Bollywood Cooking: Chicken Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s72-c\/Chicken+Curry02.jpg","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115503324632491708"},"published":{"$t":"2007-01-18T15:29:00.000+01:00"},"updated":{"$t":"2007-02-04T22:24:15.155+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Flavors of Italy - Turkey Caprese"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/412382\/TurkeyCaprese01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/377875\/TurkeyCaprese01.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBella Italia! It's not something new when I tell you once again how much I love Italy. Everything about the country fits my personality, likings and character - except for the language. My Italian is very rusty and I can possibly just order enough food to get me from A to B. But that is more than enough in Italy as I always realize. The people are warm and affectionate and welcome everyone with open arms.\u003Cbr \/\u003E\u003Cbr \/\u003EMany of my friends joke around and say I must have been an Italian mama in my previous life - due to my passion for cooking Italian food at home.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter the days of eating rich and filling food over the holidays we are craving for simple yet flavorful meals. Dishes that are quick to make but are still full of aroma are currently the trend in my kitchen.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/257653\/aaWeekendHerbBlogging.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/200\/97776\/aaWeekendHerbBlogging.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhat I love about this recipe, besides it being a breeze to make, is that everything about it shouts out ITALY in capital letters. The colors of the ingredients remind me of the colorful Italian flag, with the pesto, mozzarella, tomatoes and basil the flavor cannot get more Italian.\u003Cbr \/\u003E\u003Cbr \/\u003ELet me just stop going on about it and get to the recipe. Hope you enjoy your ride to Italy with me!!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EEvents on WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBlogger Postcards Around The World - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/blogger-postcards-around-world-2-happy.html\"\u003EHappy Valentine's\u003C\/a\u003E\u003Cbr \/\u003ERegistration deadline: January 24, 2007\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/288287\/347652090_93596109a5_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/200\/315645\/347652090_93596109a5_t.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMonthly Mingle - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/monthly-mingle-7-sweet-lov_116834340674995043.html\"\u003ESweet Love\u003C\/a\u003E\u003Cbr \/\u003EDeadline: February 8, 2007\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic while cooking\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/698236\/Picture%201.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/200\/814483\/Picture%201.png\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Eros_Ramazzotti\"\u003EEros Ramazzotti\u003C\/a\u003E - Fuoco Nel Fuoco\u003Cbr \/\u003EAlbum:  Stile Libero\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E500g Turkey breast - cut into 6-8 small steak-type medallions\u003Cbr \/\u003E250g Mozzarella - sliced\u003Cbr \/\u003E3 tomatoes - coarsely chopped\u003Cbr \/\u003E3-4 tablespoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/07\/three-sauces-basics.html\"\u003EPesto alla Genovese\u003C\/a\u003E\u003Cbr \/\u003E2-3 basil stems - leaves chopped\u003Cbr \/\u003E2 tablespoons olive oil - extra virgin\u003Cbr \/\u003Esalt and pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/722473\/TurkeyCaprese02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/353823\/TurkeyCaprese02.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pan heat up the olive oil. Place the steaks into the pan and fry on one side for about 2 minutes. Salt and pepper to taste then flip it on the other side. Add the pesto in the pan. Place the tomato pieces and mozzarella slices on top of the turkey. Cover the pan and cook for another 5-6 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the turkey breasts on pre-warmed plates and sprinkle with basil leaves. Serve with fresh ciabatta bread.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);\"\u003EVerdict:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003EA perfect little dinner time meal to end the day. Together with a good chianti and warming fire a great start into a romantic evening.\u003Cbr \/\u003E\u003Cbr \/\u003EA wonderful dish for the \u003Ca href=\"http:\/\/kalynskitchen.blogspot.com\/2006\/07\/establishing-some-rules-for-weekend.html\"\u003EWeekend Herb Blogging\u003C\/a\u003E hosted by Scott from \u003Ca href=\"http:\/\/www.realepicurean.com\/\"\u003ERealEpicurean\u003C\/a\u003E.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/italy\" rel=\"tag\"\u003Eitaly\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/italian\" rel=\"tag\"\u003Eitalian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/turkey\" rel=\"tag\"\u003Eturkey\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/pesto\" rel=\"tag\"\u003Epesto\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/basil\" rel=\"tag\"\u003Ebasil\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/mozzarella\" rel=\"tag\"\u003Emozzarella\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/herb\" rel=\"tag\"\u003Eherb\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/foodblog\" rel=\"tag\"\u003Efoodblog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/tomatoes\" rel=\"tag\"\u003Etomatoes\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115503324632491708\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/flavors-of-italy-turkey-caprese.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115503324632491708"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115503324632491708"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/flavors-of-italy-turkey-caprese.html","title":"Flavors of Italy - Turkey Caprese"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115881880251496485"},"published":{"$t":"2006-09-21T08:03:00.000+02:00"},"updated":{"$t":"2009-02-11T21:24:12.299+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"FMR: Turkey Breast and Roasted Pumpkin"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0163.2.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0163.2.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EJust wanted to remind you all keen on sending me your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-event-in-september.html#links\"\u003Epumpkin\u003C\/a\u003E recipes, today is the final day for all your entries.\u003Cbr \/\u003E\u003Cbr \/\u003EHere's mine!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere are so many things one can make with pumpkins. However one always tends to stick with the muffins, pies and soup. I know I often do too.\u003Cbr \/\u003E\u003Cbr \/\u003ELet's play a game! I'll say a word and you say the first thing that comes to mind, OK?\u003Cbr \/\u003E\u003Cbr \/\u003EPumpkin!\u003Cbr \/\u003E\u003Cbr \/\u003ESee! How many of you thought \"Pumpkin Pie\" as the first thing. Or soup? C'mon folks at the back there lemme see your hands too!\u003Cbr \/\u003E\u003Cbr \/\u003ENo, now don't go hiding your soups and pie dishes from me! I can never get enough of the stuff and am always on the look out for new adaptations to a good pie. Especially now when the season is just right. Besides that, any recipe with this extremely healthy ingredient is good enough to eat - LOL!\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"pumpkin\" id=\"pumpkin\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPumpkin (Winter Squash)\u003C\/span\u003E\u003Cbr \/\u003EPumpkins or Winter Squash belong to the Cucurbitaceae family and are related to the melon and cucumber. Did you know that? So, when I read that, I was wondering what is a pumpkin then, a fruit or a vegetable? Can you tell me?\u003Cbr \/\u003E\u003Cbr \/\u003EPumpkins are available from October through to March, but the actual season for them is October to November.\u003Cbr \/\u003EThey come in a large variety and range in color, size, shape and even taste. Due to the protective hard skin, they have a storage life of 6 months (I have never stored a pumpkin for that long!).\u003Cbr \/\u003E\u003Cbr \/\u003EThey are usually red in color, however you will certainly also find some that are yellow or green. Pumpkins taste creamy, sweet and nutty and can be used in a variety of dishes - sweet and savory.\u003Cbr \/\u003E\u003Cbr \/\u003EThey also contain high levels of antioxidants and carotenes, especially vitamin A, C and E, and can lower cancer risk, heart disease, cataracts and strokes. The bright orange color reveals that it is loaded with beta carotene which helps us fight free radicals. What's more, Pumpkins are really low calorie food.\u003Cbr \/\u003E\u003Cbr \/\u003EThey are also a very good source of folate and omega-3 fatty acids.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESelecting and Storing\u003C\/span\u003E\u003Cbr \/\u003EIt is important to select winter squash before buying very carefully, as it is easily prone to decay. You should go for those that are heavy for their size and firm. The rinds should be dull and not glossy. Soft rinds indicate that the pumpkin is watery and might therefore lack flavor.\u003Cbr \/\u003E\u003Cbr \/\u003EWinter squash have a longer storage life and depending on the type you buy, they can be stored for between a week to 6 months. They should not be exposed to direct light or extreme heat or cold.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce cut, store in the fridge wrapped in cling film or plastic wrap. They should keep for one or two days. If you want to freeze these, the best way is to cut and portion them in individual recipe sizes and freeze in airtight containers.\u003Cbr \/\u003E\u003Cbr \/\u003EFor my recipe I used my favorite type - the Hokkaido pumpkin.  There are two varieties  of Hokkaido pumpkin. One has a deep orange color and the other has a light green  skin. Hokkaido pumpkins have a tough outer skin and are very sweet inside. I used the one with the bright orange skin.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-event-in-september.html#links\"\u003EPumpkin\u003C\/a\u003E theme of From My Rasoi, I present a wonderful dish. Lovely succulent turkey breast in a wonderfully creamy sauce spiced with the flavors of ginger, turmeric and star-anise. Topped off with soft roasted pumpkin chunks.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EEvents on WFLH:\u003C\/span\u003E\u003Cbr \/\u003EMixology Monday: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/mixology-monday-vii-ladies-night.html#links\"\u003EExotic Drinks\u003C\/a\u003E - Deadline October 16\u003Cbr \/\u003EMonthly Mingle: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/monthly-mingle-5-take-two.html#links\"\u003ETake Two\u003C\/a\u003E - Deadline October 12\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic while Cooking\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Picture%202.2.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/Picture%202.0.png\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EChristina Aguilera - Ain't No Other Man - \u003Cspan style=\"font-style: italic;\"\u003ENew on my iPod\u003C\/span\u003E\u003Cbr \/\u003EAlbum: Back To Basics\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: right;\"\u003E\u003Cspan style=\"font-size:78%;\"\u003E* Artwork and music courtesy of iTunes\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0168.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0168.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 onions - finely chopped\u003Cbr \/\u003E1 garlic clove - finely chopped\u003Cbr \/\u003E30 g ginger - finely chopped\u003Cbr \/\u003E1-2 fresh bay leaves - cut into strips\u003Cbr \/\u003E600 g Turkey breast\u003Cbr \/\u003ESalt, pepper and sugar\u003Cbr \/\u003E4 tablespoons oil\u003Cbr \/\u003E1-2 teaspoons turmeric powder\u003Cbr \/\u003E200 g cream\u003Cbr \/\u003E5 Star-anise\u003Cbr \/\u003E800 g pumpkin - peeled, cleaned and cut into cubes\u003Cbr \/\u003Elime juice from 1\/2 lime\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0167.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0167.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"color: rgb(255, 102, 0); font-weight: bold;\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHeat 1 tablespoon of oil in a large pan. Place the turkey breast in the pan and fry from all sides till slightly brown. Add salt and pepper. Add the onions, garlic, ginger and turmeric and saute for a few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPour in the cream 1\/4 l water and mix well. Now add the bay leaves and the star-anise. Bring to a boil, then with the lid covered, simmer for approx. 20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime steam or boil the pumpkin cubes in salt\/salt water for 10 minutes. Drain.\u003Cbr \/\u003E\u003Cbr \/\u003EIn another pan heat up the remaining oil and roast the pumpkin in small portions for about 4-6 minutes, until they take on a light gold color. Salt, pepper and sugar to taste. Pour the lime juice over this.\u003Cbr \/\u003E\u003Cbr \/\u003ECut the turkey breast in thick slices and serve on a large platter with the sauce and the roasted pumpkin cubes spread over the top. Decorate with a star-anise. This can be served with Basmati rice.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003ECreamy, velvety and purely good. This is a great Sunday lunch with a difference. If your crew is anything like mine, you'll get funny looks at first when you repeat the menu. However, as they tuck in you'll get nothing but approving looks.\u003Cbr \/\u003EThis was such a delicious meal. The pumpkin perfectly harmonized with all the ingredients and spices. It never seizes to surprise me at just how versatile this wonderful ingredient really is.\u003Cbr \/\u003E\u003Cbr \/\u003EFor my vegetarian readers I can recommend to try this out with larger mushrooms like Portabella.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/pumpkin\" rel=\"tag\"\u003Epumpkin\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/squash\" rel=\"tag\"\u003Esquash\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/event\" rel=\"tag\"\u003Eevent\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/turkey\" rel=\"tag\"\u003Eturkey\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/turmeric\" rel=\"tag\"\u003Eturmeric\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/garlic\" rel=\"tag\"\u003Egarlic\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/fruit\" rel=\"tag\"\u003Efruit\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food+blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/healthy\" rel=\"tag\"\u003Ehealthy\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/music\" rel=\"tag\"\u003Emusic\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/chritina+aguilera\" rel=\"tag\"\u003EChristina Aguilera\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/from+my+rasoi\" rel=\"tag\"\u003EFrom My Rasoi\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/itunes\" rel=\"tag\"\u003EiTunes\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115881880251496485\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115881880251496485"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115881880251496485"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html","title":"FMR: Turkey Breast and Roasted Pumpkin"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115740029259667373"},"published":{"$t":"2006-09-05T15:39:00.000+02:00"},"updated":{"$t":"2006-09-07T10:30:45.960+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"}],"title":{"type":"text","$t":"Cooking School # 3: Paella"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Paella01.1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Paella01.1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was not really planning to do another \"Cooking School\" session so soon, but as things would have it, this is the ideal post for my own event the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/monthly-mingle-4-holiday-cuisine.html#links\"\u003EMonthly Mingle\u003C\/a\u003E. The theme this month is Holiday Cuisine.\u003Cbr \/\u003EYou folks probably thought I would be cooking up something Greek to celebrate our upcoming vacation. Nope! It is the perfect Paella.\u003Cbr \/\u003E\u003Cbr \/\u003EYou all want the story now, right?\u003Cbr \/\u003EWell it is a romantic one and if there are any sentimental ones out there (like myself) a few tissues would be handy.\u003Cbr \/\u003E\u003Cbr \/\u003ETom and I will be celebrating our 8 years together on September 9. We came together 8 years ago and have been going strong ever since. We've done and seen so much together that sometimes it seems like we've been together a lot longer. We both love traveling and have been to a few great places.\u003Cbr \/\u003E\u003Cbr \/\u003EOne place that I will always have in my memory is our very first vacation together. It was on the beautiful island of Mallorca in Spain. To be quite honest, we wanted to go to Greece (sound familiar) but had decided on the vacation spontaneously and on the last minute. We found nothing that fit our schedule. Finally our travel agent recommended Mallorca. We were very hesitant because Mallorca does not always have the best of reputations. What you see on the travel reports and often hear are the stories of the beach mile in Palma where everyone gets drunk and parties wildly into the wee hours of the morning. Hey, we like to party too, but it is not really our type of vacation to spend the days nursing a hangover and the nights in smoky bars.\u003Cbr \/\u003E\u003Cbr \/\u003EThe travel agent was brilliant. She put together a fantastic package and said that she would book us in a romantic hotel about 30 to 40 kms from Palma. We decided to rent a car and the agent gave us a few fantastic tips.\u003Cbr \/\u003E\u003Cbr \/\u003EMallorca is a beautiful place with lush green vegetation and an aquamarine sea. We stayed away from Palma for the most part and set out on our own tours discovering the East coast of the island. Romantic bays, sandy beaches, gorgeous sunsets and the food was to die for. We ate in rustical restaurants serving some of the most delicious seafood specialties I have ever had and of course my all time favorite - Paella.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was in Valldemossa where Tom and I actually really fell in love.\u003Cbr \/\u003E\u003Cbr \/\u003ESound funny?\u003Cbr \/\u003EThere is always that one second when you look into someone's eyes and POW! you know you've been hit by cupid's arrow. For us it was in this quaint and charming little town and funny enough right there in the monastery where Frederic Chopin spent the last years of his life.\u003Cbr \/\u003E\u003Cbr \/\u003EValldemossa is famous thanks to Chopin and his lover, writer George Sand (wrote \"A Winter in Majorca\") who moved there to fight against Chopin's tuberculosis. The village is situated in the mountains and getting there from the coastal harbor is the most amazing drive. Through luscious olive and almond trees, always with the view of the turquoise colored sea below. The winding road up to the town was so breath taking that we kept stopping and taking pictures.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce there, we wandered the town, including the monastery's gardens. Sitting in the courtyard just outside the monastery gardens we both wrote postcards to our friends. There on that bench it clicked. Just like that. I looked at him writing his cards and smiled, in that moment he looked at me and smiled back. My stomach did a huge turn and everything went pink.\u003Cbr \/\u003EIsn't that the color of love?\u003Cbr \/\u003E\u003Cbr \/\u003EAfter this enlightening moment, we walked around and found a gorgeous little restaurant. On their board outside the words \"Homemade Paella\" brought water to our mouths. It was the best Paella I have ever had. Probably because the atmosphere surrounding it was so grand.\u003Cbr \/\u003E\u003Cbr \/\u003EEver since then I have been trying to make the perfect Paella. Some resulted in disasters others were very good, but always a lot of hard work and not quite that Valledemossa taste.\u003Cbr \/\u003E\u003Cbr \/\u003EI did not give up. Experimenting and tweaking all the time. Eight years after that Paella I think I am ready to serve you what I believe to be that very perfect Paella from Valldemossa.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic while cooking\u003C\/span\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Lee%20Ryan.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 98px; height: 98px;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/200\/Lee%20Ryan.png\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ELee Ryan - Army of Lovers\u003Cbr \/\u003EAlbum - Lee Ryan\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Paella02.1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Paella02.1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 153, 102);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 chicken legs - separated into thighs and drumsticks\u003Cbr \/\u003E500 g Mussels - washed and cleaned. Sort out those that are opened.\u003Cbr \/\u003E150 g large shrimps or prawns - cleaned. You can leave the skin on if you wish.\u003Cbr \/\u003E400 g Fish filet - cut into bite sized cubes\u003Cbr \/\u003E2 bell peppers (yellow and red) - cut into cubes\u003Cbr \/\u003E1 large onion - finely chopped\u003Cbr \/\u003E2 garlic cloves - finely chopped\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003Esalt \u0026 pepper\u003Cbr \/\u003E250 g Paella rice\u003Cbr \/\u003E1\/2 teaspoon of saffron\u003Cbr \/\u003E150 g peas - frozen will do fine\u003Cbr \/\u003Ejuice of 1\/2 a lemon\u003Cbr \/\u003E1 liter chicken stock\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Paella03.1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Paella03.1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Csmall style=\"font-style: italic; color: rgb(0, 0, 0); font-weight: bold;\"\u003E Photo on Explore: September 4, 2006. View my entire \u003Ca href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/sets\/72157594197955291\/show\/\"\u003EExplore Photostream\u003C\/a\u003E\u003C\/small\u003E\u003Cspan style=\"font-style: italic; color: rgb(0, 0, 0); font-weight: bold;\"\u003E. \u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 153, 102);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETo start with you will need a large heavy pan with a lid that you can put into the oven. I used my Wok, which served the purpose very well.\u003Cbr \/\u003E\u003Cbr \/\u003EIn some oil fry the chicken on both sides until golden brown. Take out and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat up some more oil and add the fish, mussels, and the shrimps. Quickly saute these for approx. 2 to 3 minutes. Salt and pepper to taste. Take out and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 150° C.\u003Cbr \/\u003E\u003Cbr \/\u003EAdding some more oil (should you still have some oil in the pan then you do not need to add any more) saute the peppers and the onions. Add the garlic and the rice and mix together. Dissolve the saffron in the chicken stock (\u003Cspan style=\"font-style: italic;\"\u003Eif you should accidentally spill the contents of the saffron on the kitchen floor like I did and there is no more saffron in the spice cabinet - please substitute with turmeric. LOL!\u003C\/span\u003E).\u003Cbr \/\u003E\u003Cbr \/\u003EAdd some of the chicken stock\/saffron (turmeric) mixture and the peas. Allow to simmer for a few minutes until the liquid has been soaked up by the rice. Then add some more stock. Repeat this process until all but the last 1\/4 l of the liquid remains. Add this to the rice. Salt to taste and now add the mussels, fish, shrimps and the chicken to the wok. Mix well. Cover and put into the oven to allow the paella to cook slowly and soak up the remaining liquid - about 20 minutes. Do not open the lid too often as the paella needs to gently combine all its flavors and aromas together.\u003Cbr \/\u003E\u003Cbr \/\u003ETake out of the oven. Keep covered for 5 to 8 minutes before opening. Salt and pepper to taste and pour the lemon juice over the top.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy with a chilled white wine on pre-heated plates.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 153, 102);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003EI can't even start to describe the reverie of flavors and aromas. Once you open the lid you are hit with ecstatic fragrance of sea and land. Do you know what I mean?\u003Cbr \/\u003EThe seafood brings that aroma of the ocean and the rice, vegetables and chicken takes you away back on the mountain village of Valldemossa. Fork after forkful, it was a delightful experience. The chicken and the shrimps, mussels brought a gorgeous harmony to the rice and vegetables.\u003Cbr \/\u003ESoeren at first did not want to eat the mussels. \"You can't eat shells!\" But as I scooped out the flesh and showed him that it was this part he ate, he was willing to try. Yes, he ate the whole plate, even the mussels and wanted more. So, any parents with kids who might think their kids will not take a liking to this do not have to worry.\u003Cbr \/\u003ETom, looking at his expression, was back in Mallorca. He seemed to be in a trance and enjoyed every biteful. I had made a huge amount of the Paella. I was really surprised that a larger part of it disappeared.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003ELast reminder that the deadline for this month's Monthly Mingle \u003C\/span\u003E\u003Ca style=\"color: rgb(255, 102, 0);\" href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/monthly-mingle-4-holiday-cuisine.html#links\"\u003EHoliday Cuisine\u003C\/a\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E ends on \u003Cspan style=\"font-weight: bold;\"\u003ESeptember 7th\u003C\/span\u003E. So, get those lovely dishes sizzling that take you away to that far off land or remind you of your fave holiday.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERuth from \u003Ca href=\"http:\/\/onceuponafeast.blogspot.com\/\"\u003EOnce upon a Feast\u003C\/a\u003E is hosting the \u003Ca href=\"http:\/\/weekendcookbookchallenge.blogspot.com\/\"\u003EWeekend Cookbook Challenge\u003C\/a\u003E this time round. She has chosen the theme (somewhat similar to the Monthly Mingle) \"Foreign Dish\". I figured this would be a perfect entry for the event. This recipe has evolved from several different cookbooks, magazines and hand-me down recipes from some of my Spanish friends and so I am unable to define one particular cookbook for it.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope Cate will also enjoy this dish for her \u003Ca href=\"http:\/\/sweetnicks.com\/about.html#ARF5aday\"\u003EARF-5-A Day Tuesday\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/paella\" rel=\"tag\"\u003Epaella\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/rice\" rel=\"tag\"\u003Erice\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/spanish\" rel=\"tag\"\u003Espanish\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/seafood\" rel=\"tag\"\u003Eseafood\u003C\/a\u003E,  \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/weekend+cookbook+challenge\" rel=\"tag\"\u003EWeekend Cookbook Challenge\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/shrimp\" rel=\"tag\"\u003Eshrimp\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/mussels\" rel=\"tag\"\u003Emussels\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115740029259667373\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/09\/cooking-school-3-paella.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115740029259667373"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115740029259667373"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/09\/cooking-school-3-paella.html","title":"Cooking School # 3: Paella"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115184835403642470"},"published":{"$t":"2006-08-15T18:27:00.000+02:00"},"updated":{"$t":"2011-07-12T10:00:18.798+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Coq au Coco - Chicken Curry in Sate Sauce"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0088.1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0088.1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe love Thai food! The combinations of the fresh ingredients and herbs with the spiciness of the curries is so soothing to the soul.\u003Cbr \/\u003E\u003Cbr \/\u003EOn the weekends I enjoy taking time and preparing a good hearty meal. And very often I let my imagination take control and start playing with ingredients. I know it had been sometime since I last made a nice Thai curry and I was craving it. I had bought some fresh chicken and vegetables and checked out what else my pantry would give (I have to really start getting through the stuff in there ... I can feed a small country with the contents!). Well I found a few things that I could use.\u003Cbr \/\u003E\u003Cbr \/\u003EI went to the CD player and switched on some music - \"\u003Cspan style=\"font-style: italic;\"\u003EDhoom Machale\u003C\/span\u003E\" started and as Soeren shook his head and cracked up at the sight of his mother dancing through the living room, my brain was already working overtime!\u003Cbr \/\u003E\u003Cbr \/\u003EIt must be some kind of a pattern that I leave behind and that my neighbors have memorized, because a few minutes later S. came around the backyard and peeked through the patio doors.\u003Cbr \/\u003E\u003Cbr \/\u003E\"Are you cooking something Indian?\" she asked inquisitively.\u003Cbr \/\u003E\"Close!\" I said \"Thai!\"\u003Cbr \/\u003E\u003Cbr \/\u003EOK not close really but for her everything from \u003Ci\u003Ethat\u003C\/i\u003E part of the world is far off and close! LOL!\u003Cbr \/\u003E\u003Cbr \/\u003EWhen she saw the unusual variety of ingredients I had set up on the kitchen counter she looked a little alarmed.\u003Cbr \/\u003E\u003Cbr \/\u003E\"Gosh! I wish I would be as daring as you in my cooking!\"\u003Cbr \/\u003E\"Just go with the flow, S!\" I said winking and then invited her and A. to join us. Which was probably what was being fished for initially anyway.\u003Cbr \/\u003E\u003Cbr \/\u003E(Just to set the record straight - I really like both of them and we have a very open friendship with each other. There are no reservations on either part to just go and \"invite ourselves\".)\u003Cbr \/\u003E\u003Cbr \/\u003EI took another look at the stuff on the counter. Nothing unusual there!\u003Cbr \/\u003E\u003Cbr \/\u003EWhat do you think? Is this an unusual recipe?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0090.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0090.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 Chicken legs - drumsticks and thigh separated\u003Cbr \/\u003Esalt\u003Cbr \/\u003E1\/2 teaspoon cayenne pepper\u003Cbr \/\u003E1 teaspoon sweet paprika powder\u003Cbr \/\u003E2 tablespoons oil\u003Cbr \/\u003E3 onions - cut in half and then sliced\u003Cbr \/\u003E2 garlic cloves - mashed\u003Cbr \/\u003E100 ml apple juice\u003Cbr \/\u003E200 ml unsweetened coconut milk\u003Cbr \/\u003E2 tablespoons creamy peanut butter\u003Cbr \/\u003E400 g carrots - cut in quarters and then in sticks. I used lovely organic carrots from our local farmer.\u003Cbr \/\u003E200 g mushrooms - cut in halves\u003Cbr \/\u003E1 large bunch of coriander leaves - coarsely chopped\u003Cbr \/\u003E1 lime\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0092.0.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0092.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle the chicken pieces with the salt, cayenne pepper and paprika powder. In a large roaster heat up the oil and then fry the chicken on both sides until golden brown - approx. 8 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the onion slices and the garlic. Pour in the apple juice, 100 ml water, coconut milk and the peanut butter. Mix this well to make a smooth sauce. Cover the roaster and allow to simmer for approx. 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ENow add the carrot sticks and simmer for a further 8-10 minutes. Add the mushrooms and again simmer for a further 5 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd salt and a bit of cayenne pepper to taste and then sprinkle the coriander leaves.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with lime wedges and rice.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWow! Ever heard of so many different flavors harmonizing so well together? My neighbors were pleasantly surprised and almost literally licked their plates clean. Even Soeren enjoyed the lovely combination of coconut milk and peanut butter. I was worried that it might have been too exotic for him but, my mother in this case would say, \"he is half Indian after all!\" (that would be said in Hindi - OK I'll give it a go to get my Indian buddies here laughing \"\u003Cspan style=\"font-style: italic;\"\u003EAarey aadha hindustani jo hain!\u003C\/span\u003E\" - was that good?)\u003Cbr \/\u003EHonestly, you will really find the flavors of these ingredients bursting into your mouth. The combination works well and the vegetables round the entire dish up very well. I would recommend a simple rice dish with this as anything else will take away from the aroma and fragrance of the main dish. And we do not want to do this, do we?\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003EWith such a colorful dish I'd also like to wish all my fellow Indians a Happy independence Day today!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003ESuch a lovely dish just needs to be sent out to Cate for her \u003Ca href=\"http:\/\/sweetnicks.com\/about.html#ARF5aday\"\u003EARF-5-A Day Tuesday\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EJust a little story on the side: In Weimar I do not always get coriander leaves when ever I need them. So this year I decided to plant my own. I am not always very lucky with herbs but this year seems to be a very good year and I am really reaping the bounties. I was very excited as my coriander grew into a really wonderful looking little plant. However, after I cut off most of it for this dish, it seems to have decided not to grow anymore - or more slowly than expected. So, what did I do wrong? Did I cut in wrong? Still as it was home grown I thought maybe Barbara would still accept it for her \u003Ca href=\"http:\/\/www.tigersandstrawberries.com\/2006\/08\/05\/reminder-the-spice-is-right-v-fresh-and-local\/\"\u003ESpice is right\u003C\/a\u003E theme this month - Fresh and Local.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/thai\" rel=\"tag\"\u003Ethai\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/asian+cuisine\" rel=\"tag\"\u003Easian cuisine\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/garlic\" rel=\"tag\"\u003Egarlic\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/coconut\" rel=\"tag\"\u003Ecoconut\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/peanut+butter\" rel=\"tag\"\u003Epeanut butter\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/carrot\" rel=\"tag\"\u003Ecarrot\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/herb\" rel=\"tag\"\u003Eherb\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/coriander\" rel=\"tag\"\u003Ecoriander\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/mushroom\" rel=\"tag\"\u003Emushroom\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115184835403642470\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/coq-au-coco-chicken-curry-in-sate.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115184835403642470"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115184835403642470"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/coq-au-coco-chicken-curry-in-sate.html","title":"Coq au Coco - Chicken Curry in Sate Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114994157336642888"},"published":{"$t":"2006-06-10T14:09:00.000+02:00"},"updated":{"$t":"2006-06-10T14:15:49.216+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Barbecued Chicken - Michigan Style"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Chopping%20Onions%2001.0.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Chopping%20Onions%2001.0.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003EI still have one recipe still pending from my travels through the US. We visited my mum's uncle, Joe and his wife Ila in Michigan. They live in Farmington Hills not far from Detroit and have a fantastic house opposite golf greens and luscious green woods. A huge deck overlooks this gorgeous view. During our stay there we had temperatures in the 30's°C (90'sF) and beautiful sunny skies. Just the perfect setting for a great family barbecue.\u003Cbr \/\u003E\u003Cbr \/\u003EI had not seen uncle Joe in something like 20 years! It was just great getting together and chilling in his cool basement which he has completely renovated as a family entertainment floor, complete with fitness area, small kitchen, movie and music area and sauna! It was too hot to use the sauna but I was able to take in a hindi film. One of the dumbest I have seen in a very long time - \"Pyare Mohan\"! I won't even go into it coz it's just not worth it.\u003Cbr \/\u003E\u003Cbr \/\u003EEarly morning I watched uncle Joe and Ila aunty prepare the barbecue chicken for that evening and I just knew I had to get my camera out and take pictures of this recipe and share it with you all. \u003Cbr \/\u003E\u003Cbr \/\u003EI was also enamored with this kitchen tool uncle Joe picked up in India. An onion and herb chopper that made the tedious work of chopping in large amounts look so easy. I thought the pictures of it action came out really well, what do you think?\u003Cbr \/\u003E\u003Cbr \/\u003EYou know what, this was such a great moment that I really thought if I should change my profession to taking pictures full time. It was only for a moment though because my pictures are not THAT great to make a living off. Anyway, I just enjoyed watching someone else cook and I hand my hands free to take all the pictures I wanted to.\u003Cbr \/\u003E\u003Cbr \/\u003ENormally, when I am doing both it goes something like this:\u003Cbr \/\u003E1. Think about the recipe for a long time. Decide on the artistic photo I would like to take of the ingredient\/food.\u003Cbr \/\u003E2. Depending on the food\/ingredient, set up my picture taking zone accordingly with the appropriate colored backdrops and so on.\u003Cbr \/\u003E3. Start preparing the dish in the kitchen. If I need to take intermediate photos (photos that are taken at different stages of the preparing\/cooking process) then I need to rush to my photo zone, take a few pictures, check on the notebook if they turned out well. At the same time trying to keep an eye on the cooking of the dish.\u003Cbr \/\u003E4. When the dish is ready, arrange it so that it looks good, take it back to the photo zone, take the photos, check on notebook. This all while making sure the dish itself remains hot or at least warm! \u003Cbr \/\u003E5. Clear up the mess and photo zone and eat - mostly luke warm or at least nuking it before actually serving ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EHow many can relate to this?\u003Cbr \/\u003E\u003Cbr \/\u003EI really enjoy doing this but this time it was just great to be able to concentrate on one. It would be a difficult choice, anyway, if I was forced to decide between one of the two. There are times when I love the photography other times I can relax and enjoy the cooking. Often, I love the hectic of both!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, as the season is just perfect for barbecues I leave you with this great recipe of barbecued hot, spicy , gingery and garlicy tandoori chicken and open the theme to my next month's event - King\/Queen of Barbecue!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChicken breasts - de-skinned and boneless\u003Cbr \/\u003E1 jar of tandoori paste\u003Cbr \/\u003Echilies - finely chopped and as many as you can handle\u003Cbr \/\u003Egarlic - (my aunt said she used 1 per breast) - finely chopped\u003Cbr \/\u003Eginger - mashed\u003Cbr \/\u003Eonions - finely chopped\u003Cbr \/\u003Esalt and fresh cracked pepper\u003Cbr \/\u003Enatural yoghurt - don't go for the low fat version as this is often too runny. Use a nice thick yoghurt.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Barbecue%2004.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Barbecue%2004.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EClean the chicken breasts and slash them lightly with a sharp knife. Rub well with salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large mixing bowl pour the yoghurt and add the tandoori paste and mix well. The yoghurt takes on a lovely pink\/reddish color.\u003Cbr \/\u003E\u003Cbr \/\u003EIn another mixing bowl mix the chilies, garlic, ginger and rub a bit of this on and into the chicken. Add the rest to the yoghurt mixture, together with the onions. Salt and pepper to taste. Now place the chicken breasts into this mixture and allow to marinate for 6 - 8 hours or overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat up your barbecue and grill each breast until nicely done. My uncle added some carrot sticks and onion rings into the leftover marinade and grilled these too. I leave this to you if you choose to do this. \u003Cbr \/\u003E\u003Cbr \/\u003EServe with lime wedges, mint chutney and fresh salad.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cb\u003EVerdict:\u003C\/b\u003E\u003Cbr \/\u003EWOW! I love chicken off a grill but normally if it is not taken off just at the right moment it becomes very dry. This here was juicy, and the flavors of the ginger and garlic blended beautifully. The chilies added the right spicy note and the tandoori spices made it truly exotic. I really liked the idea with the mint chutney as it was the right type of sauce that held it's taste with the chicken and added a divine minty and fresh touch.\u003Cbr \/\u003E\u003Cbr \/\u003EThere was not much left over of the barbecue and we all sat back, satisfied and silent, only like when one is when they are so pleased with themselves. \u003Cbr \/\u003E\u003Cbr \/\u003EHope you enjoy this too."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114994157336642888\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/06\/barbecued-chicken-michigan-style.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114994157336642888"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114994157336642888"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/06\/barbecued-chicken-michigan-style.html","title":"Barbecued Chicken - Michigan Style"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114432302433081575"},"published":{"$t":"2006-04-06T15:00:00.000+02:00"},"updated":{"$t":"2006-04-10T17:55:18.746+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"Spinach Soup with Coconut milk and Chicken - Martian Soup"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02694.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02694.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EIt's supposed to be Spring, isn't it?\u003Cbr \/\u003EWell here in Germany the temperatures have decided to go back into the lows again. This morning we had 1°C! There's not much green out there nor is anything blooming at the moment. It's only grey and dreary! So, as the temperatures sink outside and there's no sign of green, I decided to bring that home. Warmth and green through my smooth and creamy Spinach soup.\u003Cbr \/\u003E\u003Cbr \/\u003EThe secret to this soup is the coconut milk that is used instead of cream. This gives the soup not only it's creamy, silken texture but it is a feast for the taste buds. The combination of the ginger and garlic with the spinach and coconut milk is so tantalizing on the tongue that you really want to lick out the bowl!\u003Cbr \/\u003E\u003Cbr \/\u003EThe chicken adds more flavor and feels very much at home with the aromas of the other ingredients.\u003Cbr \/\u003E\u003Cbr \/\u003EWith this I call on everyone to raise their spoons high and banish the clouds and cold for good!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E250 g frozen spinach - slightly thawed\u003Cbr \/\u003E400 ml coconut milk\u003Cbr \/\u003E500 ml vegetable fond\u003Cbr \/\u003E1 garlic clove - chopped\u003Cbr \/\u003E1 red onion - chopped\u003Cbr \/\u003Esmall piece ginger - chopped\u003Cbr \/\u003E200 g chicken breast - cut in strips\u003Cbr \/\u003Esalt \u0026 pepper\u003Cbr \/\u003Eoil\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02704.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02704.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a bit of oil in a pot and add the onions, ginger and garlic. Cook gently for a few minutes until soft and the juices have combined. Add the spinach and cook for a further few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPour in the the vegetable fond and bring gently to a boil. Simmer for approx. 6-8 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime, in a heated pan fry the chicken strips until golden. Remove from heat and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the soup off the heat and with a purée mixer, purée the spinach until smooth. You can also purée the soup using a blender. Just make sure the lid is on properly .... otherwise ... spinach makes an awful mess.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the coconut milk and mix further. Put the pot back on the heat and add the chicken pieces. Heat the soup through. Do not let it boil again. Salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with crispy fresh baguette.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E:\u003Cbr \/\u003E\"Martian Soup!\" yelled Soeri. \"yeah!\" I said \"for all those little aliens in the house!\" Soeren, loves his spinach and will eat it in any way served. So, this soup is always a treat for him. He relishes every little spoonful and asks for seconds.\u003Cbr \/\u003ETom liked the combination. The coconut taste is not at all pungent nor is it penetrating. It subtly adds that extra \"zing\" to a normal spinach soup. Tom's mother is a great stew and soup cook so he is quite spoilt in that section. I guess when he eats with such fervor I can take it to mean \"great, Honey!\"\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EUpdate:\u003C\/span\u003E Tom suggested I should enter this for My Djaba's \u003Ca href=\"http:\/\/mydhaba.blogspot.com\/2006\/02\/virtual-cooking-competition-q1-2006.html\" target=\"vcc\"\u003EVirtual Cooking Competition\u003C\/a\u003E. This is my second entry for the competition. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/03\/italian-oven-vegetables.html#links\"\u003EItalian Oven Vegetables\u003C\/a\u003E was my first.\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114432302433081575\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/spinach-soup-with-coconut-milk-and.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114432302433081575"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114432302433081575"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/spinach-soup-with-coconut-milk-and.html","title":"Spinach Soup with Coconut milk and Chicken - Martian Soup"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114389363768037277"},"published":{"$t":"2006-04-01T13:31:00.000+02:00"},"updated":{"$t":"2006-04-03T09:49:04.180+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Grilled Chicken with Pesto \u0026 Ricotta Stuffing"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02636.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02636.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003EThere are three things I like about this chicken:\u003Cbr \/\u003E\u003Cul\u003E\u003Cbr \/\u003E\u003Cil\u003EPesto\u003C\/il\u003E\u003Cbr \/\u003E\u003Cil\u003ERicotta\u003C\/il\u003E\u003Cbr \/\u003E\u003Cil\u003EItalian taste\u003C\/il\u003E\u003Cbr \/\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThat is why when I saw this recipe over at Haalo's \u003Ca href=\"http:\/\/cookalmostanything.blogspot.com\/\" target=\"haalo\"\u003ECook Almost Anything\u003C\/a\u003E blog I knew I just had to try it out. Haalo is my \u003Ca href=\"http:\/\/www.flickr.com\/photos\/20458004@N00\/\" target=\"flickr\"\u003EFlickr\u003C\/a\u003E buddy and I have been getting a few great tips from her for my foodography pictures.\u003Cbr \/\u003E\u003Cbr \/\u003EThe fact that it is so easy to make was another big reason I decided to cook this up for my men today!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 whole chicken\u003Cbr \/\u003E250g ricotta\u003Cbr \/\u003E2 generous tablespoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/02\/pesto-alla-genovese.html#links\" target=\"pesto\"\u003EPesto\u003C\/a\u003E\u003Cbr \/\u003E100g parmesan - grated\u003Cbr \/\u003Esalt \u0026 pepper\u003Cbr \/\u003Egood extra-virgin olive oil\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02643.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02643.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven to 200°C.\u003Cbr \/\u003E\u003Cbr \/\u003EMix ricotta, pesto and parmesan together until smooth.\u003Cbr \/\u003E\u003Cbr \/\u003EWash chicken under cool running water and pat dry. Pull the skin from the chicken back, making sure it does not completely fall off. Using your fingers (it really is the best way - trust me) stuff the filling in between the skin and meat. Pull the skin back over the chicken and stuffing. \u003Cbr \/\u003E\u003Cbr \/\u003EI held the chicken together with a few skewers to stop it from falling apart in the oven. Pour the olive oil over the chicken and rub it into the skin. Sprinkle salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace in the oven for about 1 1\/4 - 11\/2 hours, depending on the size of chicken.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen nice and golden take out.\u003Cbr \/\u003E\u003Cbr \/\u003EI served this with potatoes and green beans. I also placed the potatoes in the oven along with the chicken. Sprinkled them with olive oil and a fresh thyme. The green beans were quickly steamed (2 minutes) then tossed in a pan with some warm olive oil for another couple of minutes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/thumbs%20up.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/thumbs%20up.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003E\u003Cb\u003EVerdict:\u003C\/b\u003E The picture says it all :-)! The chicken was tender and juicy. The combination of the ricotta, pesto and parmesan was amazingly delectable. Soeren ate a whole breast (which is a lot for a 3 1\/2 year old!). He also loved the potatoes. Tom commented on the great intensive taste of the pesto which complimented the chicken.\u003Cbr \/\u003EThumbs up all round for this one Haalo!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114389363768037277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/grilled-chicken-with-pesto-ricotta.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114389363768037277"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114389363768037277"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/grilled-chicken-with-pesto-ricotta.html","title":"Grilled Chicken with Pesto \u0026 Ricotta Stuffing"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114209004406300979"},"published":{"$t":"2006-03-11T16:07:00.000+01:00"},"updated":{"$t":"2006-03-14T15:08:20.680+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Greek Feta Chicken"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02460.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 265px; height: 199px;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02460.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EToday I thought we would take a trip to Greece. Last week I found Alanna Kellogg's great website \u003Ca href=\"http:\/\/kitchen-parade.blogspot.com\/\" target=\"food\"\u003EKitchen Parade\u003C\/a\u003E and this great recipe for Greek Feta Chicken. I wrote to her and told her it sounded great and promised to try it out and let her know what the verdict was. I liked the idea of preparing something light and easy for lunch, especially on a hectic Saturday!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E1 low fat yoghurt\u003Cbr \/\u003E1 clove garlic, smashed or minced\u003Cbr \/\u003EDried oregano - I did not have dried oregano but had some frozen mixed herbs that I used\u003Cbr \/\u003Eblack pepper \u0026 salt\u003Cbr \/\u003E3 chicken breasts - cut in mouth sized pieces\u003Cbr \/\u003E250 g feta cheese\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02461.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 252px; height: 189px;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02461.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the first four ingredients ( yoghurt, garlic, herbs, salt \u0026 pepper) together. Place the chicken in the marination and marinate for at least 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace chicken on oven rack and bake for 6 to 8 minutes, then turn over. Sprinkle with feta and bake for another 5 to 8 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EThat was it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003ETom found it a tad too dry. I served this with a Potato\/Vegetable Gratin which had a bit of liquid to it so it was not all that bad. Soeri, picked off the feta and ate the chicken mixed with the gratin. The next time I will maybe take the chicken out of the oven in between and coat with the marination, or maybe put the chicken with a bit of the marination into the oven to keep it moist."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114209004406300979\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/03\/greek-feta-chicken.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114209004406300979"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114209004406300979"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/03\/greek-feta-chicken.html","title":"Greek Feta Chicken"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114094899074580271"},"published":{"$t":"2006-02-26T11:01:00.000+01:00"},"updated":{"$t":"2006-04-11T23:55:38.606+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Tandoori Chicken with Carrot \u0026 Peas Sabji and Naan"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Lunch%203%202006-02-26.1.jpg\"\u003E\u003Cimg style=\"FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand\" alt=\"\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/200\/Lunch%203%202006-02-26.1.jpg\" border=\"0\" \/\u003E\u003C\/a\u003E Being an Indian, one of my favorite cuisines (besides the Italian) is of course, the Indian. My family originates from the northern parts of India. The part of India known for its rich blend of tastes, the lovely mixture of spices harmonizing together and the huge variety of dishes.\u003Cbr \/\u003EI admit I have not been back to India since I was 17 years old (Golly! Has it really been 16 years?!), but thanks to my parents, who live in Dubai, I have been able to stay very close to my culture and tradition. Thanks to my dad (of course under the watchful eye of my mum) I have found easy and new ways of cooking the sometimes elaborate dishes.\u003Cbr \/\u003E\u003Cbr \/\u003EHere is a great meal, that has all the fine mixture of spices from the Indian cuisine, but is also easy to prepare.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EChicken legs\u003C\/li\u003E\u003Cli\u003ELime juice\u003C\/li\u003E\u003Cli\u003ESalt and pepper\u003C\/li\u003E\u003Cli\u003E4-5 cloves of Garlic \u003C\/li\u003E\u003Cli\u003E3-4 Onions \u003C\/li\u003E\u003Cli\u003ENatural low fat yoghurt\u003C\/li\u003E\u003Cli\u003ETandoori powder or masala (often available in Asian supermarkets) \u003C\/li\u003E\u003Cli\u003EFrozen diced carrots\u003C\/li\u003E\u003Cli\u003EFrozen peas\u003C\/li\u003E\u003Cli\u003ETomato paste\u003C\/li\u003E\u003Cli\u003E2 fresh tomatoes - finely chopped \u003C\/li\u003E\u003Cli\u003ETurmeric powder\u003C\/li\u003E\u003Cli\u003EGaram Masala (Indian mixed spices, also available in Asian supermarkets)\u003C\/li\u003E\u003Cli\u003EFresh coriander leaves - chopped \u003C\/li\u003E\u003Cli\u003ENaan bread\u003C\/li\u003E\u003C\/ul\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/Lunch%202%202006-02-26.1.jpg\"\u003E\u003Cimg style=\"FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand\" alt=\"\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/200\/Lunch%202%202006-02-26.1.jpg\" border=\"0\" \/\u003E\u003C\/a\u003E \u003Cspan style=\"FONT-WEIGHT: bold\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe chicken legs must be marinated overnight. For the marinade take the onions and garlic cloves and put in a blender to make into a nice smooth paste. In a bowl mix the natural yoghurt, with half of the garlic\/onion paste (the other half will be needed for the vegetables) and the tandoori powder\/masala. If the chicken legs are not already de-skinned you will have to remove the skin from them. Ladies, if there is a man in the house, then this is always a job you can delegate to them ;-).\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle a little bit of the lime juice over both sides of the chicken legs and salt and pepper them. Now, pour the yoghurt mixture over the chicken. Cover with cling film and refrigerate overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven at approx. 220°C. Lay the chicken legs on a baking tray and slide into the oven for approx. 45-60 minutes. Keep the marinade nearby as you can use this to brush the chicken every now and then. This keeps it juicy and succulent.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the vegetables, take the rest of the garlic\/onion paste and fry in a wok. After approx. 4-5 minutes add about 2-3 teaspoons of tomato paste, a sprinkle (half a teaspoon) of turmeric powder and garam masala. Keep frying this mixture on a low heat, making sure it does not burn to the bottom of the wok. You can always add a few drops of water if the mixture gets too dry. The reason this mixture has to be cooked for a while (as my mum always tells me) is so all the spices, juices and aromas, open and blend together.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the finely chopped tomatoes and fry for another few minutes. Now, add the peas and carrots. Mix well so that the vegetables are covered in the mixture. Pour in a little bit of water and cover the wok. Simmer for approx. 10 minutes, stirring every few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime, switch the settings of your oven from bake to grill mode and grill the chicken on both sides for the last 15 minutes. The last 10 minutes you can warm the naans in the oven as well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EVerdict\u003C\/span\u003E:\u003Cbr \/\u003EBoth Tom and me found that I had added a touch too much garlic to the vegies. It slightly dominated the taste over the other spices. So, the next time I'll go easy on the garlic. Soeri loved the chicken, as it was really nice and juicy. He ate all the vegies too and did not seem to mind all that garlic!\u003Cbr \/\u003EAfter all that garlic today, I hope the people we meet tomorrow won't ban us from coming too near to them!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114094899074580271\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/02\/tandoori-chicken-with-carrot-peas.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114094899074580271"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114094899074580271"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/02\/tandoori-chicken-with-carrot-peas.html","title":"Tandoori Chicken with Carrot \u0026 Peas Sabji and Naan"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"3"}}]}});