This past weekend we were blessed with some wonderful weather so I decided to take advantage and cooked some summery food and drink. A couple of weeks ago I had a lie in and woke up just in time to see Rachel Allen cook what looked like a lovely Puy Lentil and Coriander Chicken Salad. I decided straight away that I would, at some point, make it. The same was true when I saw the recipe for ginger ale on amateurgourmet.com. I recently decided I want to try and cook more for everyday meals so I am branching out and going to try a new recipe once a week that will be a meal rather than baking. I will of course continue to bake, but as much as I try my body sometimes needs a bit of something more than sugar. As such I have also decided to change the name of the site to he-eats.com to match the content. If anyone has bookmarked or subscribed to bakingbynumbers.wordpress.com this should still work as the new name is hosted on wordpress so you shouldn’t need to change anything.
Chicken and Puy lentil salad with Coriander – Rachel Allen
2 Large or 4 Small Chicken Breasts, skinned
1 Tbsp Coriander Seeds, toasted and ground
2 Large Garlic Cloves, peeled and crushed or grated
Salt and Freshly Ground Black Pepper
1 Lemon, juice only
5 Tbsp Olive Oil
225g/8oz Puy Lentils (1 Can)
3 Tbsp Chopped Fresh Coriander (stalks and leaves)
100g/4oz Mixed Salad Leaves, such as Rocket, Baby Beetroot, Baby Spinach and Frisée
100g/4oz Feta Cheese, crumbled
dash of Balsamic Vinegar
1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
3. Preheat the oven to 230C/450F/Gas 8.
4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.
Ginger Ale – Jean-Georges Vongerichten “Cooking at Home with a Four Star Chef” seen on amateurgourmet.com
450g Fresh Ginger Unpeeled and chopped finely
2 Stalks Lemongrass trimmed and roughly chopped
2 Small Chilles deseeded and chopped
1 1/2 Cups Sugar
4 Cups Water
Lime to serve
1. Combine the Ginger, Chilies, and Lemongrass and blend in a food processor until minced, making sure to scrape down the sides. (I didnt do this I just chopped everything as finely as possible as I wanted to reduce wash up)
2. Place the puree in the pan with the sugar and 4 Cups of water. Bring to the boil on high then reduce to medium and simmer for 15 mins. Turn off the heat and let cool and then strain the mixture
3. To serve place a 1/4 of a cup of syrup in a glass with ice and then top up with the soda water and adjust the level of syrup to taste.