Calories: 380 cooking and prep time max 15 minutes
For the stir-fry:
- 100g cooked chicken, diced roughly.
- ½ medium sized onion, chopped
- ½ courgette, julienned
- 1 clove garlic, pressed
- 3 cherry tomatoes, halved and quartered
- 1 tsp olive oil
- 5g butter
- Salt, pepper and herbs to taste.
For the rösti:
- 1 medium potato, grated and washed (after grating)
- 1 tsp olive oil
- 5g butter
- Salt, pepper, garlic salt and onion salt.
Start the stir-fry:
- Melt the butter and oil in a wok.
- Add the onions, garlic, tomatoes and herbs; let simmer for 2 minutes stirring now and again.
- Lower the heat and add courgettes and chicken, stir it, cover with lid and leave simmering for 5 minutes.
In the meantime, make the rösti.
- Rinse the grated potato in cold water, squeeze as much water from the rinsed potato.
- Heat the oil and butter on a separate frying pan.
- Shape the potato on the pan like a pancake. Use a spatula to press and shape the rösti.
- Sprinkle the potato pancake (one side only) with the herbs.
- Fry on medium heat for 5 minutes on both sides.
Today I purchased one rotisserie chicken; which of course, for one person, is rather extravagant. I decided to dissect the chicken into: 1 portion of deboned chicken legs; 2 portions of skin-less chicken breast; scrape and cut all remains of chicken meat off the carcasses and bones, split this in 2 portions roughly ¼ and ¾; and finally place all the bones, skin and carcasses in a large saucepan for stock.
For the stock (makes upto 4 portions):
- the bones, skin and carcasse
- 1.5-2 ltr water
- 1-2 roughly cut onions,
- 2-4 chopped carrots,
- 1-2 potato roughly cut
- Herbs to taste
- 200g green/mixed lentils
- Let it simmer gently for 1-2 hours.
- What I also did was hang a strainer into the pot/stock placing the lentils in the strainer; thus still part of the stock but without them getting mixed into the stock
- Drain the stock; then add the lentils and set aside to cool.
- Portion into 4 small containers; freeze when cool enough
As I had a portion of Bombay cooked lentils I use the ¾ chicken bits and mixed it to the lentils, added some spices, and had my lunch.
The ¼ portion of chicken meat went into a chicken mayo, spiced with garlic and chilli powder and a drop of lemon, ready for spreading tomorrow.
The 2 portions of chicken breast went straight into a small freezer bags each, and when they are cold enough, place them in my freezer.
Now – I ask – am I still extravagant? No, I think not. For £4 for the chicken & £1 for the vegetables getting food for 5-7 people depending what I do with the chicken breasts; not bad if I say so myself.
When I was in Sweden in November 2012 and was served this extremely popular Swedish dish.
I wrinkled my nose at the look of the ingredients and thought “who can eat a mixture of
chicken, bananas, bacon, cream, salted peanuts, chilli ketchup and rice?”
I was very sceptical with my first helping, but believe it or not, this dish was actually
very nice, so nice that I will share it with you my readers.
I was told that every household in Sweden has its own variation; and this is the one I was served.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 280g sliced bacon
- ½ roasted chicken
- 200-250ml of single cream
- 150ml Heinz Hot Chilli Ketchup or use “Ketchup and a dash of liquid Chilli sauce”
- 3 large bananas – cut into 6 pieces (once lengthways; 3 times across)
- 100g salted peanuts
- Cook the bacon while the oven is preheating. See Perfect Bacon
- Preheat the oven to 220° C
- Debone the chicken and tear the meat into coarse pieces and spread evenly in a large oven dish.
- Spread the banana pieces evenly over the chicken
- Fry the bacon until crisp, remove from the pan and set aside on kitchen paper. Break into small pieces.
- De-glaze the pan with the cream and the chilli sauce, stir for 1 minute
- Pour the sauce over the dish of chicken and bananas.
- Place in the oven and cook for 20-25 minutes. (no cover needed)
- Serve with rice and 1 dish each of nuts and bacon and possibly a side salad.
It was originally created by Swedish Air Freight worker Ove Jacobsson, who published it in the Swedish cooking magazine, “Allt om Mat” in the sixties.