Inspiration for a different meal option sometimes comes from the unlikeliest of places!
On a flight back home to Johannesburg yesterday, immersed in my latest thriller read, I spied through the corner of my eye, my flight neighbour reading the onboard flight magazine which featured a pumpkin soup recipe. The picture was an amazingly warm one, which captured my attention immediately, and, that the soup was topped with a drizzle of Salsa Verde, immediately piqued my curiosity to abandon my book and study the recipe. I intended to have soup for supper and thought that the Salsa Verde would make an interesting and flavoursome addition. Arriving home, my soup-dinner plans were revised by the ingredients that Head Chef had laid out for me This further inspired me to include Salsa Verde in my dinner meal.
Aubergine and chicken breast fillets – both a quick preparation favourite, seriously rock my world. I decided on a fusion meal that was easy to prepare with enough appeal to both my appetite and taste. Always wary of the bland tasting lemon and herb in any meat dish, I surprised myself in putting this together. The chargrilled aubergine took on amazing taste in this make.
A must try out for those looking for zhoosing up boring chicken! The ingredients and how to prepare each one, as I did, follow below.
¼ cup fresh coriander
¼ cup fresh parsley (I used flat-leaf Italian)
1 tblsp freshly squeezed lemon juice
2 tblsp extra-virgin olive oil
Himalayan or Sea Salt to taste
White pepper to taste.
- Add all the ingredients into a blender or food processor and pulse until well combined but not completely smooth. I used the stems of both the fresh herbs so this mix was a chunky one. You may use the leaves only if you desire a smoother Salsa Verde.
GARLIC, LEMON AND HERB CHICKEN
Grilled on my George Foreman grill, these tender chicken breast fillets turned out moist and succulent with the dried herbs and fresh lemon juice infusion adding a dynamic taste to boring chicken!
400g chicken breast fillets, cut into strips
2 tsp freshly minced garlic
1-1½ tblsp freshly squeezed lemon juice
1 tblsp dried Italian herbs
1 tblsp dried mixed herbs
1 tblsp extra virgin olive oil
Himalayan or Sea Salt and freshly milled black pepper, to taste
- Add the chicken and other ingredients into a glass bowl and mix until well combined.
- Cover and allow the marinated chicken to chill for a minimum of 30 minutes in the refrigerator.
- Heat the griller on maximum and place the chicken pieces on the grill, lowering the heat and the griller lid, to allow the chicken to cook. There is no need to turn the chicken over as both sides grill perfectly.
- 5 minutes was required to grill the chicken to succulent perfection.
A refreshing taste sensation in this fresh garlic, lemon juice and masala infusion, which added an amazing taste to my favourite of favourite veggies! 😉
1 medium, firm and fresh aubergine, sliced
2 tsp freshly minced garlic or garlic paste
1 tblsp freshly squeezed lemon juice
1 tblsp curry powder or masala (sugar and gluten free) – I used Osmans’ Taj Mahal Durbs Masala
1 tblsp olive oil
Himalayan or Sea salt to taste and to add to the aubergine after slicing
- Top and tail the aubergine, slice and sprinkle with Himalayan or Sea salt and allow to sit for 15 minutes for the salt to absorb any bitterness.
- While the aubergine rests, in a glass bowl, combine all the other ingredients to form a thick paste.
- After the aubergine has rested, rinse off the salt and wipe dry with a kitchen towel.
- Add the brinjal to the pasty marinade and ensure that it is well coated.
- Heat a non-stick griddle pan on high heat, add the aubergine and reduce the heat. Cook for 2-3 minutes of each side until the aubergine is soft and well chargrilled.
- Assemble the chicken onto the aubergine, drizzle Salsa Verde on top and enjoy!