I’ll be honest with you: I didn’t feel like writing anything today. Nor the rest of the week. I don’t feel in the mood for cheerful banter, after the world was plunged into turmoil in the early hours of this once more historically tainted November 9. Trump’s victory ties in nicely with 2016’s apocalyptic course, which has been a rollercoaster at the best of times.
However, true to my British stiff upper lip nature, I will not succumb to the all-pervasive doom & gloom of November/ post-Trump depression and instead share another easy-peasy, scrumptiously delicious recipe. It’s by one of my favourite cookbook writers, Aussie domestic goddess Donna Hay. All her recipes are astonishingly simple, yet sophisticated and refined in taste.
It’s a recipe that works well all year round, despite its obvious summery flavours. I hope it injects a bit of light-heartedness back into your life, for that is my prime intention!
Here we go:
Balsamico chicken with tomatoes and mozzarella
– 125 ml Balsamic vinegar
– 1 Tbsp oregano leaves
– 2 Tbsp brown sugar
– 1/2 tea spoon freshly ground black pepper
– 2 chicken breast fillets à 200g, halved lengthways
– 1 tomato cut in slices
– 1 large ball of mozzarella, halved
– a few twigs of basil
– olive oil
How to do it:
– bring to simmer the balsamic vinegar, oregano, sugar and pepper in a coated pan at medium heat (3-4 minutes), until the vinegar coagulates slightly.
– Add the chicken fillets and fry on each side for 3 minutes or until they are done.
– Place the meat on 2 plates, the sliced tomato, the mozzarella halves and a few basil leaves. Sprinkle olive oil evenly.
(Source: Donna Hay, No Time To Cook)