Chris posted on Facebook that he had dusted off the Family Recipe Cookbook and made pineapple chicken. Claire suggested that I do the same whilst she was at work on Sunday, and that we would need a sharp white to go with it. The recipe was remarkably easy, and very 1970s. I spiced it up with an orange pepper, garlic and a couple of chillies, and the result was delicious. It may become a regular dish rather than something remembered vaguely from childhood. Gooseberry wine was exactly the right choice: bone dry, distinctly gooseberry and, as wanted, sharp.
 |
Taken on 24 May: Shadows of Leaves on a Birch Tree |
Pineapple Chicken
1 tsp salt
1 tsp sherry
1 tblsp sugar
1 tsp soy sauce
2 tsp cold water
1 tblsp corn flour
4 tblsp pineapple juice
1 or 2 celery stalks
1 onion
1 pepper
Clove or two of garlic
A chilli or two
4 tblsp olive oil
4 slices canned pineapple
1 lb chicken pieces (cubes)
Marinate chicken in cornflour, water, salt, sharry, soy sauce for half an hour. Slice celery diagonally, onion and peppers lengthwise, chop chillies (leaving in such seeds as you dare), crush garlic and saute them in the oil until they look about right. My recipe says 2 mins, but that sounds like a ridiculously short time. Add in the chicken until brown. Slice the pineapple in wedges and add with sugar and juice. Simmer until thoroughly heated. Serve hot with rice.
No comments:
Post a Comment