Food: Honey Soy chicken & grapefruit salad

As the weather has miraculously changed this week, I thought a summery dinner was needed. So, on Sunday, before I went to work I got two frozen chicken breasts out of the freezer, (NATURALLY, VEGETARIANS/VEGANS CAN SUBSTITUTE THE CHICKEN FOR TOFU) and put them on a plate to defrost. After I came home I made the all important marinade:

  • 3-4tsbp dark soy sauce
  • a big spoonful of honey (Vegans could substitute it for Agave, I wanted to use some local honey gifted by my plumber who also keeps bees)
  • 1 tsp of light soy sauce
  • a generous amount of chilli powder – Fresh chilli would be best
  • a thumb size amount of ginger, grated
  • 1 spring onion, chopped
  • 1 tsp chinese Black vinegar
  • The juice of half a lemon
  • 200ml orange juice
  • a splash of garlic infused oil

I marinated the now defrosted chicken for a couple of hours and then stuck it in a foiled tin and poached it on a medium heat until cooked and tender.

Leave to cool, and strain the cooking marinade. DON’T THROW AWAY, IT’S COOKING GOLD, YOU COULD USE IT AS A BROTH BASE, OR WHAT I DID AND USED IT TO MAKE THE DRESSING.

Refrigerate the chicken and leave for the following day.

Yesterday evening, I flaked the chicken into chunks. Got the bowl out for my salad, I used my huge 11″ Lotus design Deka plastic bowl- Based on the famous Cathrineholm enamel bowls by Arne Clausen.

In the mean time I cut and segmented a pink grapefruit. To the strained liquor, add in some toasted sesame seeds and a squeeze of grapefruit juice, from the offcuts from preparing it to make a nice sesame & soy dressing.

Now to assemble the salad:

  • Empty a bag of baby spinach leaves and a handful of rocket, place in the bowl, pour a bit of the dressing
  • Add in half a cucumber, chopped into strips and two chopped spring onions (save some for garnishing)
  • Now, add in the chicken, then the grapefruit segments and mix.
  • Pour a bit more dressing on, and sprinkle some toasted black sesame seeds and the remainder of the spring onions.

C’est fini!

We served this with a nice orange, lemon and ginger cocktail- served in my stunning Kaj Franck designed Iitala Kartio carafe that Tom Brought back from his travels in America. To make, mince a bit of ginger ( thumb size I’d reckon) and steep in another 200ml of orange juice. Add 2 shots of vodka to the carafe – I used my fave, Finlandia. once steeped enough to your liking, strain and top up with lemonade.

Serve and cheers ;D

 

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Food: Fika with the inlaws

This morning, I found out Tom’s parents were coming over to help with the floor in the living space (building site), so I got out the teapot, percolator and the necessary cake for a little Fika.

So, out came the Marimekko teapot, Mid century Iittala Solaris crystal plates by Tapio Wirkkala, Alessi forks and my vintage Hornsea creamer.

We had some Valencian orange and almond cake, leftover from my Spanish dinner party, yesterday,

– homemade Spanish Amarguillos served in my Georg Jensen leaf dish

– representing Italy were Amaretti di Saronno in a vintage Deka ‘Cathrineholm style’ lotus bowl

– representing Denmark were some Romkugler in an Iittala Aalto dish

And…

– representing good ‘ol Blighty were some custard creams in a Marimekko/Iittala Maribowl.

Even though it was last minute, thankfully they enjoyed. Tom’s mam even praised the Little My Moomin Arabia Finland mug 😉 – these days she even can recognise Marimekko 🙂