Wednesday, August 14, 2013

Fancy Leftovers

So, if you haven't noticed, I don't really do fancy food.  And not just because of my sub-par food photography.  Partly due to my circumstances of many (un)helpful hands, usually limited time, multi-tasking and the simple requirement of making many nutritious meals per week, my food tends to be fairly utilitarian and purposeful.  Like many other parts of my life, 'fancy' does not climb the ladder of priorities very often.
But I've been in love with these heads of gorgeous lettuce for a while now.  In fact, last year, I half-joked with Jen about starting an eco-wedding business, using organic, edible products for decorations, etc. etc. and I thought that the colourful head lettuces' should be the centrepieces of the bouquets.  So it's been an ongoing love story and I've been looking for ways to honour the 'fancy-ness' of the sweet little inner leaves of the heads.

Thankfully this also incorporates leftover chicken, since my chicken CSA members were 'blessed' with larger chickens this week and I'm sure are looking for ways to use up some of the leftovers.
Continuing the theme of love, this recipe comes from my honeymoon in Scotland.  We had stopped by a little cafe for lunch one day and I had been trying to order something I'd never had before at every meal so I asked for the Coronation Chicken (which might show some of you how sheltered I am, since it's not all that unknown) and loved it!  So this is my take on what I remember from that lunch (apologies for more curry recipes-I warned you though!).

Coronation Chicken served on Lettuce Leaves
Leftover chicken, chopped up
Curry powder
Green onion, or small regular onion, diced small
1/2 Apple, peeled and diced small
Pinch of sugar
Salt and Pepper

So it's basically chicken salad, with curry.  But better.  And I hate including quantities because I think a lot of what I cook is 'to taste', so I want you to add as much of whatever ingredient, as you like.  Add enough mayo until you're happy with it and then add curry powder until you like the flavour. Stir in some raisins and add more if you want more, etc. etc.  Typically we have it on bread or crackers but as long as I have some of Jen's bib-like head lettuce, we'll have it on that.  I especially like those smaller, silky inner leaves, so I'll usually use the outside leaves in my regular salads and save the inside ones for this.  The kids call them chicken boats and Mark and I enjoy knowing it's even better for us, without the bread.  They make a really nice addition to a potluck table and take plain ol' leftover chicken to a higher place.

I've been away from my kitchen for a bit, but I'm back now and eager to show you one of my favorite zucchini recipes (also incorporating fresh or left-over chicken...coincidentally...:).  I will get some pictures taken and posted in the next day or two, so come back soon!


No comments:

Post a Comment