It is an extremely easy dish to prepare and the smell of the fennel on a grill is very appealing.
- 2 chicken breasts
- 2 small fennel bulb
- 1 small or medium onion
- Juice of a lemon or lime
- Olive oil
- Dry oregano
- Salt and pepper to taste
- Cut the chicken breasts in small or medium bite sizes portions. Small for appetizer and medium for lunch Almost frozen chicken breast are easier to cut in perfect little square
- Peel and quarter the onion
- Separate and clean the leaves of the fennel bulb. Cut them in the same size as the quartered onion
- Alternate the chicken breast, fennel and onion on skewers
- Sprinkle with oregano. Salt and pepper the chicken to taste
- Sprinkle with lime or lemon juice and then with Olive oil
- Grill the skewers to taste.
Serve the chicken skewers with tzatziki, a salad with yogurt and cucumber, or celeriac remoulade
- 1 cup of thick plain yogurt
- 2 cucumbers
- 2 clove of garlic crushed in a garlic press
- 1 tsp lemon juice
- Salt to taste
- Cut the cucumbers lengthwise and remove with the seeds with a spoon
- Grate the cucumbers
- In a bowl mix the yogurt, garlic, lemon juice and salt
- Add the grated cucumber and mix.
Sun-dried tomatoes are expensive and now appear less and less on supermarkets shelves. Kenya is tomato country and I would encourage farmers to sun-dried some for the local market and export. This dish is flavorful, fast to make. I serve it with Penne. My recipe is for 2 or 3 portions. Continue Reading
I was cleaning about 3 kg lots of chicken breasts and decided to make chicken pot pie with off cuts. Chickens pot pie is comfort food which can be flavored according to imagination as long as the chicken, when cooked, remains moist. I have done mine with leek and curry but you can use mushrooms, celery, turnips or even replace the chicken with turkey. Continue Reading
Restaurants mainly serve French fries with their steak. It seems to me that in the “old days” the choice was more varied in the potato accompaniment for a steak. So, to accompany my steak, I decided to cook my potatoes three ways – Fondant potato, cubed and sautéed in butter and croquettes.
I used 4 large Irish style potatoes, with no waste, to do all that. I have to say that many people avoid making potato fondant as they have no idea what to do with the off cuts. I use the off cuts to make potato cubes to eventually fry in butter and the rest to make a puree for my croquettes.
I top my grilled steak with a maître d’hôtel butter. Continue Reading
I decided to revisit the chicken lollipops which have been around for a long, long time. The good thing is that they are not messy to eat, wrap the protruding bone with a little foil and voila. Also, I am sure it is an illusion, they seem meatier to eat than regular chicken wings.
I will explain how to make them and add a sauce to make everyone happy. Continue Reading
I should title this dish left-over jambalaya. Or left-over mid-week comfort meal. Actually that what it is, but it is so good that I had to post it. A jambalaya is a Cajun style rice dish. Full of flavors and usually made with or a combination of chicken, pork or shrimps. You can also make a vegetarian jambalaya.
My refrigerator had leftover roasted chicken and 1 cooked sausage. Also, chicken trimming from 2 chicken breast. I added two strips of streaky bacon and a very nice a slice of pork loin. Of course, you can do it from scratch since the most important is dredging the ingredients in the creole spice mix. Continue Reading
I like salad with surprises or a different touch. Parmesan shortbread does it for me. It provides a very tasty and elegant touch to any vegetable or green salad dish. A food processor will definitely make the job easier. Continue Reading