Just a quick post, I haven’t written anything for a few weeks but it’s going to have to be quick cos I am busy putting in a new kitchen.
I started on Monday and by Friday I have just about managed after several trips to Ikea and the local bricolage to assemble all the kit that I need. To be fair I have also removed all the tiles that were welded to a stone and concrete wall and arranged for an electrician to rewire the kitchen so tomorrow is J +5 I finally start installing the new kit.
Despite all of this we still need to keep body and soul together but perhaps nothing to complicated. A bonne choice is Salade Poulet Grand-Mere or in traduction Grand-Mother’s Chicken Salad a simple, popular workaday dish eaten in France, it’s a sort of turbo-charged chicken salad that is quick, cheap, simple and healthy. The main ingredients are chicken (natch), mixed salad, bacon bits and mushrooms.
A quick check of the larder showed that I had everything but the mushrooms. Dam. Oh well Poulet Grand-Mere sans Champignon is still nice. But…..
The weather has been bloody terrible here for the last fortnight, cool winds, and lots and lots of rain with few sunny spells typical English April weather and St George’s day was on the 23rd April the conditions are perfect for St Georges mushrooms the subject of one of my earliest posts on this blog which can be found here. A quick hop in the car to my nearest mushroom site and I’m back home 10 minutes later with a scant kilo of mushrooms!
Were on! To make Salade Poulet Grand-Mere you need;
- Chicken, I normally use leg and thigh pieces
- Mixed salad, lettuce, toms, cucumber etc. sufficient for the numbers eating
- A simple salad dressing
- Bacon bits about 25 g per person
- Mushrooms – ordinary commercial Champignon du Paris are fine.
- A medium potato suitable for deep frying person.
Roast your chicken. While the chicken is roasting make up your mixed salad. Peel, cube then double fry your potatoes, just like homemade chips except you are frying of potato cubes. When the chicken is ready take it out of the oven to rest. Fry of the bacon bits and mushrooms. Place the chicken on to the plated salad
When the chicken is cooked, plate up the salad and add the dressing. Place the chicken on the salad and sprinkle over the bacon, mushrooms and potato cubes. The presence of salad means it is automatically healthy
It’s quick, simple and easy to do, useful if you only have a remnant of a kitchen!