Green coriander chicken

Green coriander chicken done on the BBQ… Yes I said BBQ and its April (yey). Absolutely ace I just whacked it on for an hour and it’s the most succulent chicken.

The curry was a paste made of chilli, garlic, coriander, garlic, coconut oil, fish sauce and lime with onions fried off first, then the paste followed by a tin of clean coconut milk. I added pak choi and tenderstem broccoli from my organic veg box and some red chillies.

This was topped with a superb (it actually was) papaya salsa- chopped papaya with chilli, spring onion and fresh mint and coriander with a squeeze of lime juice.
Taste sensation, totally clean, chicken leftovers for lunch tomorrow… Just about

Peter Rabbit Soup

Cramming all those nutrients into a soup. This one is ‘Peter Rabbit Soup’ with his favourite ingredients, garden peas, celeriac and lettuce with home made chicken stock (perhaps not rabbit friendly- you could use veg stock). Took about 10 minutes to make and used up my lettuces from the local organic farmer ahem, I mean McGregor’s garden.

Make your own stock

After BBQ the ‪#‎freerange whole chicken, it’s nice to see the bones and skin haven’t been wasted. This is nearly 2 litres of ‪#‎chickenstock which simmered away last night whilst we relaxed in front of the TV. A bay leaf from the garden, gnarly looking organic carrots, half an onion, peppercorns and the floppy bit of celery was all that was needed.