To me, every hour of the day and night is an unspeakably perfect miracle.
~ Walt Whitman
Lamia and I had a super ‘girly’ night in tonight. I even enjoyed a cheesy chick flick where I knew what the ending would be within the first ten minutes of the movie… :-O
I waddled around my kitchen while Lamia composed this delicious meal… mmm! We had sweet, lightly spicy, succulent chicken… crunchy asparagus and peas and juicy cherry tomatoes… baked potato wedges with garlic, herbs and salt.
With her permission, here is the recipe (sans exact quantities, since she is a gifted cook who really cooks with her senses):
Marinade chicken breasts in balsamic vinegar, olive oil, dried herbs, pepper and let it sit in the fridge for a night.
- Fry them in a skillet with a dash of hot sauce and salt, until golden brown and crisp on the outside and tender inside (a fork stuck into the middle of the chicken pieces should yield clear juices).
Heat a small amount of olive oil in a frying pan, and saute chopped onion and garlic until they are fragrant and lightly golden. Add in fresh pea pods and fry for 2-3 minutes. Add in capsicum strips and asparagus spears, and stir for a further 2-3 minutes, adjusting the heat as and when necessary. Add in the cherry tomatoes and remove the pan from the heat. Avoid over-cooking the vegetables so they stay crunchy and sweet.
Wash and cut a few potatoes into wedges. Place them in a saucepan with enough cold water to cover the wedges, and bring to boil. Add in some salt. Once they are cooked, drain them and place them in a baking dish.
- Add enough olive oil to gently coat the wedges, some dried herbs and a few smashed unpeeled garlic cloves. Bake them on maximum heat until they turn golden brown (this is a tip I learned from Lamia today – yields perfect potato wedges which are crispy on the outside and soft inside – yum!)
For dessert, we had creamy Puhoi Valley berry yoghurt sprinkled with Valrhona chocolate bits – and a glass of Villa Maria sparkling sauvignon blanc. Smiles and pink faces all around (alright, admittedly the latter happened only to my face).
Truly sensational looking meal! Mouth watering as I type.
i made this, but with leeks as I don’t think asparagus are around right now. it was delicious. Thanks Mel and Lamia, Jane
Fabulous :-) And you are more than welcome, Jane!