Monday, 1 June 2009


Take a whole smoked chicken, bought from the markets purely for its novelty value.

Then come up with a plan of what to do with it.

Remove some of its meat. Chop roughly. Fry in butter and olive oil, cracked pepper, half a lemon (squeezed, then quartered again and pieces chucked in the pan), thyme and rosemary.
Move to a plate, deglaze pan with wine and a bit more lemon juice. Reduce until doesn't smell alcoholic. Keep juices.
Saute leek and garlic. Add risotto, mix. Add the wine juice, allow to be soaked up by rice. Slowly add vegeta stock until rice is cooked, like usual.
Add frozen peas, mix through, 4 minutes.
Add chicken, mix through, allow to reheat.
Warmed crusty bread, butter, pepper and white wine. Tau and Tittle's chardy is nice. But a Riesling would be better.


P.S. Arse-speriment: an experiment that could go arse up. You don't know until you try.

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