[ Note – I told this thing to auto publish on Friday but must have made a mistake somewhere, so it’s actually being published on Sunday evening. Let’s cast our mind back and just pretend it’s Friday 26th, ok? ]
This months IMBB comes from Linda (via her blog, at our table). I like reading Linda’s blog, although my mind always reads it as A Tour Table. I don’t know why. I’m trying to shake it off, but I just can’t. I think my subconscious hates me. Today is also my birthday. Super! Now, I’ll let you in on a little secret, I’m not writing this on Friday 26th August. Oh no. I’m actually
writing it on Monday evening, sitting at my computer in the dark tapping away on my black plastic keys and I’m going to pretend
that I’m doing this all on Friday. I normally would, but since Friday is my birthday I’m not going to be on my computer, I’m going to be making an attempt at the world drinking record down at some pub somewhere.
I think now would be a good time to divert attention back to the matter at hand, which is frying. Frying is an especially good term because it rhymes with dying, and therefore you can pun it up with a variety of classic movie titles; Fry another Day, Romeo Must Fry, Live and Let Fry. It’s all good. Bonus points for that, then. As you might be able to tell, what with it being my birthday and all (and with it being my little brothers birthday the week before that, and then me going out a lot the week before that), I have not thought much about IMBB this month. I regret it, yes, but I still wanted to contribute something. Anything, really. Anything fried.
So, what do we fry? Chicken? Too common (and undoubtedly will be done to perfection by a host of other bloggers, which would have made my poulty (ha-ha!) attempt look a bit, well, crap). Stir-fry? No, there’s about a billion people that would make me look terrible at that, too. I figured i’d settle for something nice and common, a good old fashion pancake. Then I decided to make a savoury filling because I’ve never had a savoury pancake before in my life.
The thing I did pick, the pancakes, were originally printed in Good Food magazine, which is a nice little magazine printed off and sent straight into the brains of middle class housewives looking for something to read before having an affair with the pool boy. The trouble, I find, with Good Food magazine is that the food is not actually that good and therefore the title of “Good Food” is actually a bit of a misnomer. Even more of a stretch is their implication that it is the good food magazine and therefore, by a process of negating the others, suggesting that any other food magazine does not include good food. So, whenever I see the wildly overpriced charade of a cookery magazine I’ll leave it up on the shelf as I am not in need of weak, tame recipes that I’ve read before a million times, alongside “Taste Tests” where they buy a ton of food from various supermarkets and say what’s nice and what’s not, like I couldn’t do that myself.
This doesn’t mean I can’t read it now and then when I’m occupying various waiting rooms (doctors, dentists, proctologists etc) and stumble across things like “Sizzling Chicken Pancakes”. Now, what these basically want to be are chicken fajitas – anyone from areas that specialise in Mexican food, please don’t kill me, I know you can’t technically have chicken fajitas – but in a pancake instead of a tortilla. Hey, this is good food magazine; they can’t really embrace foods from other countries without slapping on something we’ve had for years in it. Still, it does have coriander in it and coriander (cilantro in America?) is delicious. The pancakes themselves are quite nice, but to be honest I’d prefer a tortilla most of the time. Still, I think they look pretty.
- 4 ripe tomatoes, de-seeded and finely chopped
- 1 ¼ tbsp coriander (cilantro?), chopped fine
- squeeze of lemon (or lime) juice
- 1tbsp olive oil
- 2tsp high quality tomato paste
- 4 chicken breasts, sliced into strips.
- 1 medium-sized onion, also in thin strips.
- 1 red and 1 green pepper, (surprisingly) in thin strips.
- Some shredded iceberg lettuce
- Sour Cream
- Some good oil (for frying)
- To make the salsa, throw together all of your salsa ingredients and stir about a bit. I like making salsa, it’s not hard at all.
- Put half of your oil into a hot frying pan and fry the chicken about a bit until it’s good and done. That should take about 5 minutes. Remove and put somewhere for a bit. Then heat the rest of the oil and fry the onions and peppers until they’re done too, about another 4-5 minutes. Return the chicken to the pan, season with a good bit of salt and pepper and keep warm.
- To assemble, put a bed of lettuce at the edge of a pancake. Then spoon a generous helping of your chicken filling inside, too. Not too much, mind you, otherwise the whole thing will collapse into a goopey mess. Then top with some sour cream and salsa (hey, and maybe a little cheese!) and garnish with a little leftover coriander.