The cocktail of the moment in London seems to be the Negroni so I have started to have just the one before Sunday lunch which is sometimes a typical roast but more often a takeaway. They are rather strong, so I prefer just the one. Unfortunately, I didn’t have any orange peel, so haven’t included a photo today. Hopefully, I will add one soon. The bitter taste certainly gives me an appetite and today we are having Iranian takeaway of Chello Kebab Koubideh which is two skewers of minced baby lamb served with grilled tomato and saffron rice. The first picture is of crispy rice patties.
My significant other has made a side dish at home of fresh okra topped and tailed in tomato sauce, yummy to pour
over the kebab and rice with a vegetable towards our ten a day. I doubt we will make 10 today but we almost got there yesterday with onions, cauliflower, tomatoes, cucumber, cabbage, carrots etc.
Looking forward to reading what others have for Sunday lunch.
1 boneless chicken breast for each person cut into chunks
1 chorizo sausage, sliced
1 tbsp olive oil
1 white cooking onion, diced
3 cloves of garlic peeled and crushed
250g of long grain rice (I used basmati)
350ml of chicken stock
A small glass of white wine
1 tin of chopped tomatoes
1 tsp of paprika
1 tbsp of Cajun seasoning
200g of frozen okra
1/2 a teaspoon of salt and few grinds of black pepper
Pour the olive oil into a frying pan and add the chorizo until the oil turns red. Add the onions and slowly fry for about 5 minutes until they are translucent. Then add the chicken chunks and turn until browned a little on the outside. Add the crushed garlic, paprika, salt, Cajun seasoning and pepper. Add the rice. Give it all a good stir. Then add the chopped tomatoes and a little white wine. Bring to the boil and then simmer for 5 minutes before adding the okra.
Cover the pan with a lid or tin foil and continue to simmer for another 15 minutes. Hope you like it.