Lemon and Lavender Chicken

Attempting the extraordinary

As much as I like sticking to recipes (for the sake of accuracy mainly), I do like jazzing them up a bit every so often. These happen to be the very rare instances where I’ll act slightly more daring than usual and employ (somewhat) wacky ingredients. Sometimes they go wrong, sometimes they go right. In this case, it was the latter (thankfully). I’ve never really liked lavender as a fragrance or lotion; I much prefer a more fruity scent. However, when it’s combined with lemon, it’s a completely different story. It’s also a bit of a tongue twister; I ended up calling it lamon and lemender chicken quite a few times. Whether you want to try it with chicken drumsticks like I did or the entire poultry, Rachel Khoo’s French recipe is definitely a zesty dinner-time delight. As there’s honey in the sauce, it goes perfectly with a crusty baguette. However, I found that a mixed veggie fried rice is also a winning accompaniment. Don’t believe me? Try it yourself.

Chicken recipe available from two sources:

• Rachel Khoo’s The Little Paris Kitchen book
• http://www.popsugar.com/food/Lavender-Chicken-Recipe-27060764

Healthy udon noodles with homemade chicken dumplings

The question of dinner

Is a difficult one. However, I do like a good challenge and, seeing as I don't have a microwave, ready-made meals are a huge no no in my household. Instead, I consult one of my cookbooks, Rachel Khoo's The Little Paris Kitchen to be more precise. This time, it was chicken dumplings I was after. Not the usual ones you get in Chinese restaurants (although they taste really good too) but quenelles, the French version. Although in this case, it was important to opt for a light chicken soup rather than a creamy one. With this slight twist from Khoo (2012: 60-1), these homemade chicken dumplings make a healthy but filling option that takes ever so little time to make. The secret? Bread (white preferably). No kidding. Rather than wrapping them in floured bases, these little dumplings gain their shape with crustless bread that's mixed, in a food processor, with chicken breast, 1 egg and 1 egg yolk, 100ml single cream and a pinch of salt, pepper and nutmeg (Khoo, 2012: 61). And that my dear friends is what gives them their lovely puffy shape that's ever so springy and scrumptious when you bite into them. Add some udon noodles, chicken soup and veg and voila! Dinner is served.

But what exactly did you do with the leftover crust I hear you all ask?

You'll just have to wait for my next foodie post ;)

x

Khoo, R. (2012) "Bouillon de poulet avec des quenelles de volailles: Chicken dumpling soup" In The Little Paris Kitchen. London: Michael Joseph. p.60-61.