(no subject)

[pensnest]

So. I've recovered from my hangover after Saturday night's Murder, and am now focusing somewhat mournfully on the weekend ahead.

Yep, Bun goes to university on Saturday. (brief pause for expressions of maternal woe)

I promised her a home-made cookery book, and must compile same - I don't think she'll starve, and she has a "cheap grub for students"-type cookbook anyway, but I wonder if anyone out there has an inexpensive and uncomplicated recipe to share? Suggestions gratefully received.

Comments

[ninjetti75.livejournal.com]

Wheee!

Two simple pan-fried chicken dishes:

1) Ginger/Curry Chicken

chicken breast, sliced into strips

powdered ginger, curry powder, soy sauce

Heat 2-3 tablespoons of vegetable/cooking oil in frying pan/skillet over medium to medium-high heat. Add chicken. As chicken cooks, dust with ginger and curry to taste (both are STRONG spices, if you're unsure, go LIGHTLY your first time!!) and splash with soy sauce, also to taste (rough American measurements: 1/4 teaspoon ginger/curry per boneless chicken breast and 1/2 tablespoon soy sauce [2 or 3 "dashes" from a standard soy sauce bottle] for not-too-strong flavouring, double measurements for strongly flavored) and turn strips to cook completely.

I flavor mine heavily and splash the second sides as well, but that's my personal taste. And this is obviously not a low-sodium recipe. It =IS= excellent served over rice, and the pan drippings top the rice very well if you flavor as heavily as I do, heh. Ginger and curry are spices and thus slightly expensive, but they keep for forever and a year and can be used in almost ANYTHING if you like their taste. Rice (and the soy sauce to go with) is a non-fridge staple just as much as pasta. You can cook ANYTHING with rice and call it a meal.


2) Basalmic Honey Chicken

chicken strips, as in first recipe

Basalmic vinegar (NOT the same as regular or wine vinegar! VERY different taste!

Honey

Similar to first recipe, pan-fry chicken and douse in other two ingredients as it cooks. This one can be done over lower heat, as the idea is to cook the vinegar and honey down to a thick "sauce" coating the chicken pieces, very much like "Chinese Food". I generally use a three-parts-honey to one-part-basalmic vinegar ratio, but again, this is to taste. As long as there's enough honey to at least thinly coat the chicken, you're doing fine. Just be careful not to COOK the mixture down onto the pan; it will be a =major= pain to scrub off, even with soaking.

Not the absolute cheapest of meals what with meat and spices, but the spices/flavorings will go a long way and they're very simple as long as you're familiar with your stove/heating element's individual responsiveness.

-Enjoy!

[pensnest]

Ooh, these look yummy. And she will like them. Thank you!

Also, that reminds me, must compile list of Staples To Buy In Supermarket when we get to Bristol. Balsamic vinegar is good stuff.