♬ 'Radio 1's Live Lounge Vol.5' by Various Artists
This is all I can stomach today - music easy on the ear and a simple meal, steady food full of protein and minimal flavour which is not a gastronomical headache. Having a roast is clearly a Sunday ritual, as you can see I didn't go haywire by adding Yorkshire puds and gravy into the mix! It's a nice meal for two while the Olympians show us what they are made of, and as you probably know the talent that is being displayed is unbelievable. I couldn't get over Zoe Smith aged only eighteen lifting 121kg! Pure shock and amazement as I watched her with awe, the girl made it look so easy. At 18 I swear I was only lifting cans of beans.
Moving on I invested in courgettes, yes they are in season but I really had no idea what to do with them. They are so boring and every recipe book I flicked through dismissed them like they were a bad smell. I chopped them along with carrots and potatoes, drizzled olive oil, lime juice, snuggled in some chicken thighs and hey presto, job done. Partnered with the other vegetables they worked really well and the tangy lime made them taste lovely. Of course the leafy beauty that is coriander had to be involved, which accompanies lime incredibly well.
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Ingredients for two:
2 chicken thighs
2 medium carrots, peeled and sliced thickly.
2 large potatoes, same as above.
1 large courgette, not peeled but vertically chopped.
Olive oil
2 limes
Bunch of coriander, coarsely chopped.
Method:
: Preheat oven to 150°c.
: Parboil the potatoes and carrots, for about 15 minutes.
: Drain and tip in a medium roasting dish with courgette.
: Place thighs in the middle, drizzle olive oil and squeeze one fresh lime over the whole lot.
: Pop in the oven and increase temperature to 200°c. Bake until chicken is done, which should be after 30 minutes.
Add extra lime, and sprinkle coriander.
Great, now time for ice cream!
Favourite Songs:
ê 'Little Lion Man' by Taio Cruz
'Telephone' by Roll Deep
'Better Than Love' by Hurts
'Underdog' by Kelly Rowland
