Thursday, February 10, 2011

For my lazy Italian Lovely....

Now for those of you who know me, yes Sexy Exy I'm talking about you in lovely irresistibly tight blue trousers, you will know that I've fallen under the evil charm of the youngest Semprini and the rest of the family, cats and all! So in true me style, this V-Day post is dedicated to Himself, a main course inspired by his Italian and Spanish roots.....SOOOO it's completely unItalian and Spanish in every single way. But he loves it.

Now in my mind, Italian food is romantic but it's a type of food that for me is purely for comfort due to the often messy, drippy nature of it all. Brilliant, yes. Tasty, yes. Half the contents of a piece of handmade ravioli stuck to the side of your face, sexy...not quite.

So after careful consideration I agreed (with myself, naturally) that for food to be sexy and romantic, spice is essential. Flavors that hint of the possibility of a return of The Ballet Russe and it's middle eastern inspired food. This time though, I'm going to stretch a little further east for the inspiration.

Ginger & Lime Chicken with Sweet Potato Mash
Ginger to fire the blood.


Zest and juice of 1 lime
1tbsp maple syrup or clear honey
Thumb-size Piece fresh Root Ginger cut into matchsticks
1tsp of Grated Root Ginger
2x Skinless Chicken Breasts
450g Sweet Potatoes, roughly chopped
1tbsp Olive Oil
2tbsp Creme Fraiche

NB: I keep my ginger root frozen as it last longer and is often a little easier to cut. Also It's easier to grate and is perfect to grate into apple juice to add a little kick.
  1. Mix half the lime zest and all the juice with the maple syrup and the grated ginger. Slash each chicken breast 3-4 times with a sharp knife. Place in the bowl of marinade for 10mins.
  2. Cook the sweet potatoes in a pot of salted water for 10-12 mins until tender. Drain and mash well, adding the rest of the zest and the creme fraiche. Season well.
  3. Grill the chicken for 10-15 minutes until cooked through and the top lightly caramelised.
  4. Heat the oil in a small frying pan until it's really hot. Add the ginger and garlic. Fry until crisp then remove the ginger and garlic from the oil with a slotted spoon. Stir in the ginger&garlic infused oil to the mash.
  5. Divide the potato between two plates, in the centre of each plate. Place a chicken fillet on each mound and then scatter the crispy ginger and garlic around it. Serve with sugar snap peas.
  6. Enjoy bambino