Jamie Oliver 15 min Meals Blackened Chicken San Fran Quinoa Salad
My wife wanted me to make this after it was aired on TV but I had reservations about the use of mango in a main dish. I have never used quinoa before but after tasting the meal I will be using it again as it adds a lightness and textural element that is refreshing. The salad for this dish involves a cup of quinoa with some boiling water added and let to sit over some heat. The base to the salad is devine and the best part of the meal. All I did was blitz spring onions, coriander, chilli's, spinach, rocket and mint and lay it on a platter as it patiently waits for the hot quinoa to arrive. Meanwhile grab some chicken thighs, Jamie says chicken breasts but i'm on a budget, and sprinkly them in some five spice and smoked paprika with a dash of salt and pepper on a grease proof paper. Fold the paper to cover the chicken and smash it with a rolling pin. I believe this is half cooking and half therapy so go for your life. Once done throw them on a griddle pan on high temperature with two capsicums that have been cut into random pieces until they are cooked. At about this point the quinoa would be ready so drain the water and add it to the platter. Make sure you mix the diced elemenst with the warm quinoa. Cut the chicken into manageable sizes and scatter over the platter. Now add some fetta, cress, avocado chunks, olive oil and lime juice. As mango's aren't in session at the moment so I didn't add any. Serve on the platter with a bit of natural yogurt. My wife said this was one of the best dishes that we have tried from his cook books.
Penfolds Cellar Reserve Traminer 2012
This wine came in two parts. Day 1 ugly as all hell but it had great length and a creamy mouthfeel. On day three the wine was balanced with flavours of turkish delight, rose petals and spring blossom. The mouth fell and length stayed the same so in all the wine is pretty snazzy but it will need a year or two in the bottle just to let everything work itself out.
Drink: 2014 - 2019