Nice additions! I love the pesto idea - perfect for when basil is out of season and expensive! We can get it locally in all but deep winter since they grow it in the greenhouses, but the price is still higher than I’d like!
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It also occurred to me that one could add some leftover cooked chicken and/or some cooked andouille sausage to the recipe. Jambalaya-esque!
Thanks again for posting it. It is easy, quick, and delicious.
Vinegar Chicken With Crushed Olive Dressing
With herbed angel hair as the side. Chicken is in the oven.
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I made a composite recipe this evening. A nice Pozole with dried organic hominy from New Mexico, the kind that's dry and needs to be soaked overnight. I used a good cut of Boston Butt for the pork in it.
It was actually a very easy dish. Tasty too. I cut the recipe in half and it worked just fine.
We had a recipe from Jamie Oliver’s new book tonight and it was fantastic!
Roasted Mushroom Salad
8 small portobello mushrooms
80 g (3 oz) blue cheese
2 tablespoons shelled unsalted walnut halves (we used pine nuts instead)
80 g (3 oz) radishes
2 x 250g packets of cooked basmati & wild rice
80 g bag of watercress, spinach & arugula (we did a spinach arugula blend)
Preheat the oven to 180°C/350°F/gas 4. Peel the mushrooms, saving the peel, and place them in a large roasting tray. Quarter and core the pears, add to the tray and dress with 1 tablespoon each of olive oil and red wine vinegar, then season with sea salt and black pepper. Turn the mushrooms stalk side up, then roast for 30 minutes. Crumble over the blue cheese and walnuts, and roast for another 10 minutes.
Meanwhile, finely grate the lemon zest into a bowl, squeeze in the juice, then finely slice and add the radishes. Add a pinch of salt and scrunch to quickly pickle. Heat the rice in the microwave according to the packet instructions, then tip on to a serving platter. Finely chop the mushroom peel and salad leaves, stir through the rice with the dressed radishes, then season to perfection. Sit the roasted mushrooms and pears on top, spoon over any juices from the tray, and serve with a little drizzle of extra virgin olive oil, if you like.
My notes: Next time I won’t put the blue cheese on until I take it out of the oven. It was good, but our preference is to not have it melty. We did use precooked rice, but next time we will likely just cook our own rice separately. I don’t mind a good shortcut but here it is wildly expensive and comes in these little plastic containers rather than the pouch they sell it in in the UK. It would be fine with brown rice though the nuttiness of the wild rice was lovely.
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