I thought it might be nice to share a few of my kitchen creations... And it's probably good to keep a record of all the hours I spend with my head peering into the oven!
First up, a super-simple-speedy-supper. It's all about fennel. And mint. And lemon. And did I mention chicken? Oh my. I'm amazed it lasted long enough for a fancy photo...
Fills 2 hungry tummies in about 20 minutes...
Minty Lemon Fennel with Chicken
1 Fennel bulb
4 Tablespoons goats cheese
1 Bunch of mint
1 Lemon
1 Tablespoon extra virgin olive oil
1 Free range chicken breast fillet
1 Teaspoon Sumac
1 Tablespoon coconut oil
3 Tablespoons chopped pancetta
Pre-heat the oven to 180
°C
Finely slice the fennel and scoop into a large bowl. Add chopped mint leaves, crumbled goats cheese and the zest and juice of one lemon. Stir to combine and drizzle with olive oil.
Coat the chicken breast with coconut oil and season with salt, pepper and a good sprinkling of sumac. Place in pre-heated pan and sizzle for about 3 mins on each side. Transfer to oven proof dish and bake for a further 10 mins or until juices run clear. Remove from oven and let the breast rest before slicing. Instead of twiddling your thumbs, reheat the pan and crisp up the pancetta.
Serve up quick smart...
PS On Friday night we ate at
Subo. Oh. Good. Lord. It was food heaven.
