I am an avid iPhone user, and an equally avid app collector. Apps for recipes, with instructions, are becoming very common and almost all of the big names in food have started putting them out.
Jamie Oliver is no exception. I cooked this tonight for no other reason than I was in the supermarket, scrolling through recipes, looking for something quick. This came to my attention and it was both quick and very nice. I confess I am not sure of my legal right to post this but I am actually documenting the making of and at the same time recommending you purchase this app.
So first, GO HERE AND BUY THE APP!
Now, here is how I made it, with some substitutions to my own taste. As always, excuse non-professional photography done with one hand while trying to stir or chop with the other…
Ingredients for two people
1 Ib new potatoes (I used Australian Reds)
Handful basil leaves
2 or 3 shallots (depending upon size)
1 Fresh chilli minus the seeds
1 tbsp red wine vinegar
2 chicken breasts, no skin or bone
100g frozen sweetcorn
1 knob butter
Virgin olive oil
First, put on a pan of water and bring to the boil.
Slice the potatoes in half.
And (don’t be too surprised) add the potatoes to the water! Set your timer for 15 minutes.
Meanwhile, cut up your tomatoes, cut chilli and peeled shallots into chunks, and pick the basil leaves.
Now, hand chopping this would be prettier but I am lazy so into the food processor they go.
And once they are chopped, put them in a bowl and a splash of olive oil and the red wine vinegar. Season with salt and pepper to taste. I recommend you taste, then season, then taste. Put this aside for later.
Now, lets turn to the chicken. Make cuts on the underside in a criss cross. Then sprinkle with salt and pepper.
Now, turn the chicken over. Sprinkle with thyme leaves, the zest of a lemon, and drizzle some olive oil.
Next, cover the board, and the chicken, with a layer of cling film. Grab a rolling pin or heavy pan and smack them until they are no more than a centimeter thick.
There is a good chance your potatoes are almost done now, in which case you can dump the corn into the pan with them.
Now heat a frying pan on high heat. When the frying pan is hot, drop the heat to medium, add a splash of olive oil and add the chicken.
Cook the chicken for about 3 minutes a side.
Meanwhile, drain the potatoes in a colander and leave in there to steam off for a while.
Dump a knob of butter in the still hot pan.
After the potatoes have steamed for a couple of minutes, dump them back into the pan, add pinches of salt and pepper, and then mash up.
Now, put some mash on the plate, add some chicken, and then spoon over some of the salsa you made earlier. Squeeze over some lemon juice. Lastly, drizzle with a little extra virgin olive oil.
Now go eat it. Wife tested and approved.