The Urban Foodie: Grilled Chicken breast with Chargrilled Pepper & Tomato Chutney

Sunday, 30 September 2007

Grilled Chicken breast with Chargrilled Pepper & Tomato Chutney

The second installment of yesterday's lunch was created using these beautiful peppers and tomato and an organic chicken breast. The breast was butterflied and marinated in some good oil, lemon zest, lemon juice and sea salt.
With this I made a warm chutney that was oozing with rich flavours, and simply made by sweating an onion, to which I added a chopped tomato and the peppers (that had previously been chargrilled on a naked flame - then placed inside a plastic bag to ease the removal of the skins) and a whole chilli to add background heat. I then added about a tablespoon of white wine vinegar and a teaspoon of sugar. I cooked it down for a further 10 minutes, making sure that there were still had a rustic consistency.
The chicken breast was grilled and then sliced and placed upon a slice of toasted sourdough bread, with the chutney spooned over the top. I topped it with peashoots that were to hand, but rocket or flat leaf parsley would be excellent here too.

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MUSINGS AND QUOTES ON FOOD

"My weaknesses have always been food and men, in that order."

Dolly Parton

"Fish, to taste right, must swim three times - in water, in butter, and in wine."

Polish Proverb

"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."

P.J. O'Rourke

"An empty belly is the best cook."

Estonian Proverb

"A gourmet who thinks of calories is like a tart who looks at her watch."

James Beard

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

"When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries."
The Wind in the Willows, by Kenneth Grahame

"People are more violently opposed to fur than leather because it is safer to harrass rich women than motorcycle gangs."
Unknown

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
Jeff Smith, The Frugal Gourmet

"Never eat more than you can lift.."
Miss Piggy, Diva.

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one. "
Jeff Smith, The Frugal Gourmet

"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss."
Jean Antheleme Brillet-Savarin, The Physiology of Taste