My recent visitor, who hails from Barbados, was so excited by finding swedes in the farmers’ market that she made me buy two – and then forgot to eat them (she said she liked buttered and peppered for breakfast!).
So what to do with them? Returning from seeing the riveting Handmaid I put together this supper from leftovers in the fridge and freezer, with today’s broccoli being the only really fresh ingredient. Of course you could use any vegetables you have – carrots, courgettes, beans…some might need to be blanched first: I steamed the broccoli gently over the simmering swedes.
I used chicken thighs for this – so much tastier than tired-out chicken breasts, I find. I gently simmered the swedes with fresh ginger in just enough water to absorb, blitzed with the Braun, added a glug of olive oil and plenty of salt and pepper. And you know what – the sweetness of the swede beautifully complimented the saltiness the soy chicken. A good example of fusion!
3 chicken thighs, boned and skinned
1 tbsp rapeseed oil
2 garlic cloves, finely chopped
2 spring onions, sliced
1 green or red chilli sliced (I keep the seeds!)
2 shallots, finely sliced
1 yellow pepper, sliced
good handful of broccoli, blanched or steamed for 2-3 minutes
1-2 tbsp soy sauce
salt and pepper
Thai or other basil to garnish
Assemble and cut up all ingredients. Heat the oil in a wok, and add the garlic, spring onions, shallots, chilli and fry for a couple of minutes until soft. Then add the chicken and pepper (and any other quick cooking vegetables). When nicely browned and almost cooked, add in the steamed broccoli and heat through for a minute or so. Finish off with a splash of soy and season. Very simple!