On Wednesday I decided to be extra domestic and try my hand at some “proper” cooking. I say cooking but actually it was a marinade that I prepared. And I should point out that it wasn’t really my idea either; Mat deemed that as I wasn’t working in the office, this was what he would like for tea and I could perhaps give it a whirl.
Well, after popping into the village to get extra ingredients I set to the task with surprising enthusiasm. Here is the recipe, taken from the little, and rather brilliant, book that came with our barbeque, “Australian Cooking with the Weber Big Family Q”:
Spanish chicken breasts marinaded in citrus and tarragon
Chicken breasts (obviously), then for the marinade:
1/4 cup extra-virgin olive oil
1/4 cup roughly chopped fresh tarragon
2 tblsps white-wine vinegar
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tsp salt
1 tsp minced garlic
1 tsp grated ginger
1/2 tsp chilli powder
1/2 tsp freshly ground black pepper
Whisk all ingredients up (I stirred) and put into plastic bag with chicken breasts (rinsed under cold water). Press out air and seal, turn and squidge bag to distribute marinade evenly, then refridgerate for 3-4 hours.
When ready to cook throw breasts onto barbie for 5-6 minutes each side (until juices run clear) whilst boiling leftover marinade in pan for a minute. Then halfway through barbequeuing baste chicken with marinade.
Mat generally is in charge of the BBQ and I’m not sure that he actually boiled the marinade (this is the first time I have read this bit, lol, as I only read the marinade bit before) as I don’t remember seeing a dirty saucepan when I was washing up. However it was finished it tasted, though I do say so myself, rather delicious and would highly recommend it.