Designed by MOM
Yesterdays supper was pre-designed for me.
You see, my Son is two and a half months old, and for two days a week, he has to come to work with Daddy. So far he has been an absolute star. He comes to work with me, sleeps, eats, sleeps, eats, stares at the ceiling, eats, sleeps, eats, and then goes home with me. Not even 3 months old yet, and he does almost the exact same thing as us adults. Where food takes up most of our waking moments. So I wasn’t talking complete bullshit in my post on Cooking Ethics.
Anyway. Yesterday, he just wasn’t doing anything I wanted. So I took him to Granny, who was of course very happy to see Cabhán and took care of him for the day. While I was there, she told me that she was making “Chicken Cordon Bleu” and asked if I wanted some for Claire and I. Since I am also a lazy shit.. I of course said YES PLEASE!
So before I even got home yesterday, most of the thinking had been done for me. Of course now comes the part that is always the hardest.. What the hell to serve with it? Since I have started this Site, when ever I say something, the opposite happens. Yesterday I mentioned how I my fridge was empty, and while I was making the Crocodile, I had nothing to cook with. When I got home yesterday though, it was filled with fresh veg. (See Gallery Below) Not only that, there were 3 bags of shallots. Which if you remember, I’d said I couldn’t find anywhere in South Africa. I wonder what will happen if I write a blog about “not winning the lottery”.
“Chicken cordon bleu” by the way is something that is really easy to make, You take 1 chicken breast per person and flatten it with a meat mallet (between cling film if you want to make sure it doesn’t “splatter” everywhere). Add a slice of Ham and a decent slice of cheese, and roll it all up. You can now wrap each piece in cling film and put it into the fridge until you are ready to cook. At which time, take the rolled chicken out of the film, roll it in flour, then in some egg, and finally in bread crumbs. All that is left now, is to put it into a deep fryer for about 10-12 min or until golden brown. (See Gallery Below)
Of course I now know I am going to get all the health nuts up in my face about how bad deep frying is. Which I believe is a misconception. If you deep fry something at the wrong temperature.. then yes. Cooking at a high temperature however, allows the oil to quickly seal the outside of the meat and also stops any from seeping in. Last night I did the Chicken at about 170 Degrees C. This was just hot enough to seal, but not so hot, that the outside burnt before the inside was ready. I then let it drip dry for 30 seconds over the deep fryer, and when I put it on a paper towel, there was about 1ml of oil that came off, and then I seriously am over estimating.
Because I knew that the health nuts would still bitch and moan.. I went with healthy sides for the chicken. Steamed Baby potatoes and Brussels sprouts. The potatoes are steamed for about 20-25min, and the brussel sprouts for 10-15min. The potatoes were tossed in some garlic butter and fresh parsley.
Now just to make sure I wasn’t making the dish too healthy, I covered it all in a lovely sauce. This was made from 1/2 cup of white wine, 1/2 cup of chicken stock , 1/2 cup of cream and 3 tablespoons of mustard, all thrown together in a small pot. As soon as this was warm, I poured it over the Chicken and the Brussels sprouts. Plates were cleaned and sprinkled with a tiny bit of paprika. Besides the preparation (which my mother did), the entire meal took 25 min to make and tasted HEAVENLY! (See Gallery Below)
So Thanks Mom.. and Thanks Babes for re-stocking up the fridge….
Now WTF do I make tonight???
PS: To the person who sent the ANON message about my Cooking Ethics post.. Yes I do know that the only difference between the two, is that Tagliatelle is just thinner and not as wide as Fettuccine. Here is a wiki article of all the different types, just in case we all forget. You also seemed to miss the point, that I actually don’t really care. I never once said I was pretending to be Italian, or a Chef. Some people are so wrapped up in their lives that they forget what’s important. For cooking I think there are only 2 things.. (1) Is it edible.. (2)does it taste good, and if it looks good, that’s an AWESOME bonus.