A week ago today as evening time approached and an away rugby match was scheduled I pondered food. Friday is when I usually eat leftovers out of the fridge or have pizza or takeaway and collapse in a heap on the couch for the evening. If I do cook on a Friday it’s usually something in the takeaway genre such as a chicken curry. Time was short so instead I opted for a spiced chicken burger. One of the cooking tips that I have picked up over the years is the pounding of a chicken fillet with a rolling-pin to flatten it for faster cooking. Once pounded and doused in spices it will cook in about 3 or 4 minutes on each side, so fast food it is. My toasted panini was stuffed with the chicken, some rocket, tomato and coleslaw and I was well satisfied in advance of the rugby game. Onwards to Kinsale we drove in wind and rain to be greeted by a pitch full of fog and a game abandoned!
Weather has been a key talking point in Ireland this week with hurricane Ophelia leaving a devastating mark here on Monday and Storm ‘Brian’ looms over the coming hours. This morning I saw a tweet of a beautiful picture of first snowfall in Sierra Nevada, Spain that fell yesterday. It’s only October but this wintry weather has us staying indoors and looking to all things cosy and yes, getting that odd tingle of excitement for Christmas. 9 weeks to go!!!
You will need:
Chicken fillets (1 per person)
Freshly ground black pepper
Coconut or rapeseed oil, for frying
Multi-seed ciabattas or burger buns, panini etc.,
Coleslaw, rocket leaves and thinly sliced red onion, to serve
Note: use whatever spices you like, paprika, coriander, chilli powder would all be good too!
Use a rolling pin to bash and flatten the chicken fillets for quicker cooking.
Assemble a spice plate by mixing together some ground cumin, curry powder, freshly ground black pepper and a little flour, then dip the flattened chicken fillets in this, making sure it’s coated on both sides.
Heat some oil in a large frying pan or griddle pan.
Cook the coated chicken fillets on each side for a few minutes, until nicely coloured and cooked through.
Cut the fillets to size to fill your ciabatta or burger bun and load it up with some coleslaw, rocket leaves and sliced red onion.
…or whatever you fancy!
‘Til next time, Sheila