Sunday, 27 January 2013

Pukka Tukka In Rather More Than 15 Minutes...

New Orleans Chicken, Corn Salad with Sweet Mash and Beans

Thanks Jamie
Over the holiday season a lot of eating and drinking has been taking place, however it hasn't been until January that I have really gotten back in the kitchen seriously.  Apart from the usual baking, the time previously has been dedicated to organising the space after moving house, a task which is always good when the space is better, but also a pain in the neck with the difficulties of missing utensils and unfamiliarity with stoves, storage and layout.

In celebration of the new domestic arrangements and co-inhabitants I tried one of Jamie Oliver's 15 Minute Meals.  Hmmm.  Both the 15 and 30 minute tomes grace our shelves but I hadn't used them previously;  jokingly as I was cooking away I stated an extra 0 would be a good addition to the title, exaggeration, slightly, but you would need an assistant and slave to get all the prep and cooking done in 15 minutes.  Cooking times would also have been an issue.  The disclaimer may be that I used the framework of the dish rather than following it to the letter and really made the marinade my own, also using beans and not Okra as they were available.  We also barbecued the meat on coals and so on...  In short it was quite different but similar in spirit, with the bbq imparting a wonderful smokiness to the dish.  Thankyou for the recipe and inspiration Mr Oliver.

I felt it took more like at least 90 minutes to get the meal done allowing for prep, cooking and serving, but let us delay no more, to the dish!

Chicken breast (halved or cut into thirds, depending on size.  It's also good to ensure they aren't too thick, as the marinade works better and they cook evenly and quickly.)

Olive Oil
White Wine
Lime zest and juice
Fresh Red Chillies
Dried Chilli

Soaking it up
Fish Sauce
Brown Sugar
Polenta, mix this in just prior to cooking
White Pepper
Black Pepper

                           Mash & Beans
                           Sweet Potato
                           Green Beans
                           Feta Cheese

Corn Salad
Fresh corn
Spanish Onion
Cherry Tomatoes
Parsley (Coriander originally)
Slivered Almonds
Lime Juice

The corn is dry fried on a hot griddle, a little char is good.  This can be done while you boil the sweet potato which has been chopped into smallish chunks.  While that's happening you can combine all the marinade ingredients finely sliced or blend it all in the food processor.  Reserve a little for the mash and pour the rest over the chicken and leave to marinate.

Once the potato is done, remove the pieces and throw the bean in the water for a minute or two to cook.  Mash the potato and combine with the reserved marinade, season.  Set aside, then drain and cool the beans in water, again set aside with the mash somewhere warm until ready to serve.

Thanyou Mr Sommelier
Cook the chicken in a pan or on a grill till cooked and coloured nicely.

Whilst that's happening and when the corn is done, run a knife down the cob to remove the kernels, combine with the halved tomatoes, parsley and finely diced onion.

To serve I went with a single platter.  The salad is dressed with the lime juice, almonds and maybe a little oil whilst the chicken sits on a bed of mash, topped with the beans and fetta.  Season all to taste.

Thus I present a tasty, simple dinner, not revelatory but pretty tasty and a crowd pleaser, which I think is Jamie Oliver really and I mean that as a big compliment.  Pukka Tukka! 

The tasty wine match