I have been luxuriating in Ireland for the past six days, and what a glorious few days it has been. I have left the Crappy Kitchen to embark on a trip that has taken me back home to Ireland, then on to Italy to work, before winding up the adventure back in Ireland in May.
I have been in the best company ever; my sisters! Each day we take mini trips to town for lunch, or to some historical site (to satisfy the children), and in the evening, wine is opened, and the cooking begins.
It is not surprising that on the second day of my visit, I was whisked away to town to buy an apron (also, I didn’t want to get any olive oil on my new clothes and boots!).
I have been enjoying my time in a kitchen that is quite the opposite of “crappy”, and staying up way too late basking in the company of my favorite people in the world.
This dinner was concocted amidst loud talk and laughter.
You will need: 1 onion, small dice, 1 large carrot, small dice, 2 celery ribs, small dice, 1 red pepper, small dice, 1/2 lb streaky bacon, chopped, (* omit pepper and bacon if blood type A devotee), 8 to 10 cups cooked basmati rice, 1 1/2 cups chicken stock (or, 1 good quality bouillon cube & 1 1/2 cups water), 4 chicken fillets, 4 salmon fillets, 1/2 cup soy sauce, 1/2 cup mirin, 1 tsp fine sugar, 2 tbs finely grated ginger (peeled).
1 – To cook rice for eight people you will need about 3 cups of rice or 4 cups of rice if you are making rice in a rice cooker, and using a rice-cooker measure. Cook according to instructions, and set aside to use later in the recipe.
2 – Prep all veggies before you start cooking. Put big saute pan on medium heat and cook bacon for about 10 minutes. Add the oil and allow to warm., Add all of the vegetables (except the ginger), and saute for about 15 minutes. Stir occasionally.
3 – While vegetables are cooking, mix the mirin, soy, sugar and 1 tbs of ginger in a bowl. Place the chicken and salmon in shallow bowls and divide marinade between the two dishes.
Allow to marinate for about a 1/2 hour.
4 – Add the thyme to the veggies after about 15 minutes. Turn heat up to high and add the stock.
5 – When it comes to a boil, turn down, cover and simmer for 5 minutes. Add the cooked, rice and stir all of the ingredients together. Turn off heat (or keep warm while frying fish and chicken).
6 – Put two pans on stove top on medium/high heat (or 1 pan at a time, if that is what is available to you). Add 2 tbs of oil to each and when it is hot, add the chicken and/or fish to each pan. Cook chicken for about 7 minutes, turning halfway through cooking.
Cook fish for about 3 1/2 minutes per side.
Serve rice with either a piece of fish or a portion of chicken.