Well, it’s finally happened. At some point every summer I completely lose the inspiration to cook. It’s hot, and I yearn for the cooler weather that will see dinner bubbling away in the oven for a few hours. I am over salads, and zucchini, and find myself returning to a few old favourites to put a meal on the table. So this week we have eaten:
Get Ahead – Soak the brown rice for Monday’s dinner, which will help it to cook quicker.
Brown Rice Salad from River Cottage Light & Easy, with marinated BBQ chicken breast.
I get my butcher to slice each fillet horizontally into three thin pieces, which are quicker to cook on the BBQ. I always buy an extra fillet so we have cold meat for lunch through the week. No recipe for the marinade, but I mixed grated ginger, crushed garlic, tamari, Shaoxing wine and toasted sesame oil together. The fillets were tossed in the marinade and allowed to sit for a couple of hours before cooking. The Princess loved them.
Garden Salad with BBQ butcher’s sausages.
Tomato, Pesto & Goat’s Cheese Tart with green salad.
Zucchini Slice with green salad.