Today I decided I
would experiment a bit with the vegetables for once. We’re going to have
ginger-garlic carrots. All the ingredients are stir-fried together. As you know
we do love our carrots & this may be an agreeable variation on our usual glossy carrots.
I was intending to
use up some chicken breasts that were in the freezer, to accompany the carrots.
I thought a Chicken & Sweetcorn Pie perhaps. However the Fox planted the
idea of a roast in my head. He pointed out we hadn’t had a roast in ages, &
certainly not a roast chicken this year. I checked my freezer list. Sure enough,
there aren’t any parcels of leftover cooked chicken, a sure sign of us having a
roast. I relented. So yesterday we went off to the butcher & bought a whole
chicken ready to roast today.
As for the chicken
breasts, I breadcrumbed them & fried them for dinner yesterday. Delicious.
It isn’t often I cook them so simply, but they were very moist & tasty. It
amazes me how much more tender & succulent meat can be as a result of
simply using a bit off egg & some breadrumbs as opposed to grilling or
frying without such a coating.
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