Here’s how it works. Lenny does the shopping, I do the cooking. At least that’s how it’s supposed to work – it depends on our work schedules, and I have to admit that Lenny probably does more than her fair share.
A couple of weeks ago she left me vague instructions for some sort of chicken dish. Well, she probably gave me quite good instructions, but I’m in the habit of fobbing her off with a “Yeah yeah yeah I’ll take care of it” and then instantly purging my memory.
So there I was with some chicken pieces and a vague recollection of rosemary, garlic and olive oil being mentioned.
I started by ripping the skin off. Having assumed I should be seasoning or marinating the pieces in some way, I thought the fatty skin might serve as a barrier to the flavour finding its way into the flesh.
Then came the issue of flavour. I decided to keep it simple, just rosemary, garlic, salt, pepper and olive oil. A side-dish of potatoes, I decided, and Lenny had mentioned she would do something with mozarella when she got home.
My main problem when it came to reproducing all this for Crash Test Kitchen was remembering exactly what I had done. Thankfully, Lenny had been there to eat the results the first time round and was able to give me a bit of a prod at the right moments.
We really like the potatoes that we did with this, by the way. I’m heavily into par-boiling when it comes to roasted or sauted root vegetables.
I’m writing this blog post really quickly because I’m on my lunch break at work – so sorry if it seems disjointed.
In fact it’s time for me to punch back in.