As the meat began to colour, I added the following: two sticks of lemongrass, finely shredded two cloves of garlic, sliced two Thai red chillis, sliced. I cut up two chicken thighs into chunks and started cooking them in a hot pan. The thing I try to do is kind of go OTT on the sticky, umami flavours because I can always lighten it with some lime zest and chilli later. The problem is, the guy didn’t share any measurements, so with a bit of careful watching, and a bit of careful thinking, I figured out what I would include and in what quantities, all while sitting on a train. I follow a few chefs on TikTok, for my sins, and when I saw one of them make chicken skewers marinated in lemongrass and fish sauce, I wanted to try and make a version I could cook down in a pan and serve with rice. I cannot stress enough what a game changer it is for the (I assume majority) of Scraps readers who buy a lot of donuts. The other recipe is a really nice way to use sausages first in a spicy pasta, and then the next night broken up into a vibrant, spicy larb. I jazzed up some chopped cucumber with herbs and sesame oil for a bit of texture. Yes, it required fresh lemongrass, but I think next time I’m going to get a jar of lemongrass paste for the fridge to make it even easier. First, a lemongrass chicken recipe I figured out on the train home. But Weekday Me likes shortcuts, no faffing around, and quick meals.Ĭouple of things I wanted to share this week are recipes that feel way more special then they are. Once Saturday comes around, we get a little bit more creative – we’ll get duck breasts and pan sear them with a spiky chilli gravy, for example. There is a greater emphasis on fridge and freezer audits, so I know what I’m working with each evening, but also a greater reliance on making it up as I go along. Now, that routine has gone, and in its place is something new. When I freelanced, and worked from home, a long stroll could turn into a food shop, and I could pause working on a story to marinade something, or defrost leftovers for dinner. It feels like admin, even if cooking and feeding myself never does. We live a mere 8 minutes from a supermarket, but the idea of coming home, going back out, did I bring a carrier bag, what do we have in the fridge? - it just feels a bit extra. Since starting my new job in April, my relationship to the food shop has changed drastically.
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