Inspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli. It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about […]
Read moreThe title’s ironic, OK? I posted on Facebook that I was “looking for an interesting gnocchi recipe”, and that a couple of days later I had “found an interesting gnocchi recipe”. Three separate people asked me about – it’s easy to forget the reach that Facebook has. Anywho, it’s dead easy. First I fry some spinach with a little sliced garlic […]
Read moreUncle Ben’s make this rice stuff, pre-cooked and sealed in packets. It’s dead easy as a side dish, but I wanted to do more. I hit on the idea of a pilaff-style dish. I started by dry-frying spinach with sliced garlic and grated nutmeg. When it had shrunk to hardly anything (always amazes me how much water disappears!) I removed […]
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