The quickest notes tonight. It's late and I detoured on the way home via drinks with M.J.M. Nevertheless, there was just time to make something tasty. This dish starts with red and yellow capsicums (I used sweet little baby caps) cut into chunks and panfried with a clove of garlic and stems of lemon thyme. When they were scorched in all the right places, the capsicums were steamed in the same pan to soften them up and make them vulnerable; as they begged for mercy they were doused in balsamic vinegar and kicked out of the pan to cry quietly under a cover and wait for the main act... which was a chicken breast cooked in the same pan and then positioned on the capsicum and scattered with more fresh thyme leaves. Just the right amount of bite from the vinegar to balance the sweetness in the capsicums and surprisingly juicy flesh in the chicken breast. It'd make a nice wrap - I guess it's got overtones of fajita going on.
Wednesday, May 7, 2008
Cruelty to Capsicums.
The quickest notes tonight. It's late and I detoured on the way home via drinks with M.J.M. Nevertheless, there was just time to make something tasty. This dish starts with red and yellow capsicums (I used sweet little baby caps) cut into chunks and panfried with a clove of garlic and stems of lemon thyme. When they were scorched in all the right places, the capsicums were steamed in the same pan to soften them up and make them vulnerable; as they begged for mercy they were doused in balsamic vinegar and kicked out of the pan to cry quietly under a cover and wait for the main act... which was a chicken breast cooked in the same pan and then positioned on the capsicum and scattered with more fresh thyme leaves. Just the right amount of bite from the vinegar to balance the sweetness in the capsicums and surprisingly juicy flesh in the chicken breast. It'd make a nice wrap - I guess it's got overtones of fajita going on.
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