Saturday, April 25, 2015

Cajun Chicken with Asparagus and Hollandaise in One Paragraph

This meal tastes so good and is so easy I'd do it once a week if asparagus was available all year. Lemon Basmati rice, just add salt, few drops lemon juice and olive oil to the water and cook.  The chicken was simply salted and sprinkled with cajun seasoning. I brushed it with oil and put it on the BBQ. I take the breasts off the heat for half the time so they don't scorch and dry out, but roast nicely for about 25 minutes total cooking time. The asparagus, break the stems off, discard and put tips in the steamer. I have an asparagus steamer which works amazingly well. The 5 times a year I have asparagus....nah, I like the pot. Hollandaise, put 2 egg yolks in small sauce pot. Melt 1/4 cup, or a little more, butter but don't get it hot. Whisk the butter into the egg yolk a little at a time so it doesn't break.  If it breaks, whisk it into another egg yolk, slowly this time. When it's all taken up add the juice of half a lemon. A pinch of salt. A teaspoon of water. Whisk and heat over medium low heat. If it's too thick add a little water. If it's too acid add a little salt.

Get free run or free range meat. Muscle gets flavour from being worked so animals grown in boxes, like commercial chickens, have flavourless meat.

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