Ah yes, except somehow I missed summer (and the
spring before it) and am firmly in autumn before I have managed to write
another blog. I have a few paltry excuses: a new job, more travelling
and the mere thought of registering for a PhD made cooking seem way too much effort.
Omelette and a quick stirfry became major culinary events when bread and cheese
(or even sometimes popcorn) became the norm. And blogging, well… I think the
recent activity on this blog speaks for itself.
So, a fitting return to blogging is one of the simplest (and
tastiest) recipes I have found. Perfect for an after work meal, I found it in Jamie Oliver’s Ministry of
Food. I bought this for The Photographer hoping it would somehow magic him into a cook . The subtitle “Anyone
can learn to cook in 24 hours” seemed to promise a lot. It has been 2 years and
I’m still waiting in anticipation.
Due to lack of ingredients I have simplified it even further, but
will add Jamie’s extra ingredients as I go along.
Ingredients (4 pitas - serves 2 hungry people)
1 red or yellow paprika/bell pepper/capsicum
1 medium red onion
2 chicken breasts cut
into strips or a packet of chicken tenderloins
1 tsp paprika
1 pinch cayenne pepper
1 pinch ground cumin
Sea salt
Freshly ground pepper
Olive oil
4 pitas or tortillas
100g grated cheddar cheese
1/2 punnet baby tomatoes
Chop the onions into half rings.
Clean the bell pepper/paprika/capsicum and slice lengthways.
Chop the chicken into bite sized chunks.
Place onion, bell pepper/paprika/capsicum on a plate.
Add paprika, cayenne pepper, cumin, salt, pepper and a dash of olive oil (Jamie adds a squeeze of half a lime here).
Mix well. In the meantime preheat the pan on medium high heat.
Once the pan is preheated (a drop of water sizzles when dropped on the pan), add the fajita mix. Stir occasionally until the onions are see through and the chicken is just cooked through.
In the meantime heat the pitas in the oven.
Slice them open.
Chop the baby tomatoes into 2-3 pieces.
Once the onions are seethrough and the chicken just cooked (about 10min), remove from heat.
Prepare your pita by adding cheese.
Add the chicken and peppers (Jamie also adds guacomole and sour cream) and baby tomatoes.
(Jamie makes a salsa with the tomatoes using fresh chilli, fresh coriander, lime and olive oil)
