Ok, enough of all the good looking platters and gourmet names - with an average of 3 cakes and 12 main dishes of dinner-sized portions per week, what do you do with all that food?!?!
Here is the answer....
Roast chicken - is a pretty neutral base to start. It has good aroma and base already, so what I did was to sweat some green peppers (i'm using this longish yellowish green chilli that you can find easily in Thailand, midly spicy, not sure if you can find something back home) with some chopped onions in olive oil. Add shredded roast chicken without skin, toss it around, throw in half of cup (adjust to your qty of chix) and let it bubble away to just a bit of juice. Add a teaspoon of (spanish) paprika, mix around, squeeze half a lemon in. Adjust with salt and pepper and serve! Great with beer like in the pic!
Tune in for more ideas, lol!
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