I don’t usually use my blog as social commentary, but after watching another America’s Cup puff piece, I feel compelled. Like most of New Zealand, of course I want Team NZ to bring the Cup home. Like most of New Zealand, I kind of want the thing to be over – one way or another. What I really want though, is to stop the space-filler pieces that TV One insists on playing.
This morning’s interview was with the partner of a sailor who has been “stuck in San Francisco for five months”. Really love, how tough for you. Time for a collective reality check me thinks. How about thinking of it as the adventure of a lifetime? And, bonus, getting paid to be there. It’s not all bad. Certainly not as tough as it is for a minimum wage factory worker who one day might get a trip to the Gold Coast if they save really hard and are really lucky. Perspective people.
That off my chest, I feel better. Hopefully some of you are still with me!
Following on from yesterday, I checked out Gwyneth Paltrow’s book for chicken mince recipe ideas. This time though, she did lose me – with the narrative continually using the word “healthy” and referring to breadcrumbs as “the bad stuff”, I thought I’d go freestyle tonight. It was all a bit too preachy and, I’m sure unintentionally, made me feel guilty if I dared to use something off the “bad list”.
Using what I had in the fridge, here’s the recipe for my chicken, dill and carrot patties.
500g chicken mince (or finely chopped chicken breast or thigh meat)
2 medium carrots, grated
2-3 T chopped fresh dill
1 small red onion, finely chopped (or 1-2 French shallots)
1 clove garlic, finely chopped
Grated rind of a lemon
Juice of half a lemon
Sprinkle of chilli flakes or 1/4 tsp cayenne pepper
Freshly grated pepper
(To stretch the recipe a little further, add 1/3 C homemade breadcrumbs.)
Make them up
Turn oven to 225C.
Mix all ingredients together – I find using your hands works best.
Shape into 12 patties and lay on a baking paper lined oven tray. I sprayed the paper and patties with olive oil spray. Like the meatballs, I butted them close together for cooking.
Bake in the pre-heated oven for 15-20 minutes, until cooked through.
I served with capsicum relish and husband got his as a chicken and egg wrap (see image at top of posting). Both of us were happy and looking forward to leftovers tomorrow.
I wonder what’s on the menu in San Fran tonight?
Lucky husband. Enjoying these recipes!