Where have I been? What have I been doing? I know you’re wondering and I am here today to dispel the circulating rumours of me joining a belly dancing troupe and touring the cattle country looking for a stout stockman to finally make me an honest woman. Alas no, this would not be my fate… but, on an interesting side note, it was all going well until the stockman turned out to be a dental secretary named Veronica. Damn you modern science! Damn you all the way to hell!

False stories of my recent activities aside, I shall incorporate a little bit of fact into this narrative. I can tell you now with at least 90% actual truth, that I have been building a new kitchen. And by “I” I mean a whole heap of people have been building this new kitchen. And by “kitchen” I mean kitchen. Clear? Clear.

So tonight we christen the almost completed kitchen with guests, good times and food food food. There’s always food involved around here.

The stuff

The stuff

Fry it up

Fry it up

Take a second to kick back and admire your big assed bench

Take a second to kick back and admire your big assed bench

Add the chard and lentils

Add the chard and lentils

On the table

On the table

Eat now

Eat now

CHICKEN with LENTILS, TOMATOES and HERBS
2kg free range chicken thigh fillets (only because that was all my butcher… my butcher? When did he become mine? It’s mildly humorous how people will claim a good purveyor of produce as their own… anyway, that was all he had left in the range of fowl. I would have certainly preferred marylands, bone-in thighs or even a whole chook for this dish, but I am an adaptable creature)
2 large brown onions, or their smaller counterpart equivalent, sliced
2-3 carrots, chopped
1 bunch silverbeet or chard, chopped
5 cloves garlic, chopped
800g crushed tomatoes
500ml chicken or veg or tap stock
2 cups cooked du puy lentils
a handful of chopped herbs of your liking
zest of 1 lemon from the tree out the back that is positively dripping with fruit
seasoning
• Season the chicken with salt and pepper and get it into pan with a good splash of olive oil. Add onions, carrot and garlic and cook out for 5-10 minutes
• Once its starting to catch a little on the bottom of the pan, deglaze with stock and add the tomatoes
• Now whack it into a 200C oven for half and hour
• Add the chard and lentils, and back into the oven for 15 minutes
• Check to see if the chicken is cooked… it is? Great. That means we can eat it now
• Put the pot in the middle of the table and garnish with herbs, lemon zest and a splash of olive oil
• Warm potato salad was a popular side on this night. Serve it with whatever you want though, it is your new kitchen after all…