a slow week, a simple meal

Despite my best intentions, I haven’t felt like cooking this week. Originally, visions of smoked mackerel fishcakes (don’t worry, I’ll still make them) and spicy tomato-mussel pasta danced in my mind. But after an evening cooking the books and a few long days at work, these visions were replaced by quick fixes, like gorgonzola pizza at the Lauriston. Perhaps not the healthiest choice, but everyone needs a treat sometimes.

Now it’s Friday and only last night did I get back on track, cooking a simple and healthy meal to make up for my night at the Lauriston. It may not sound exciting, but actually, it was wonderful, with clean flavours and the savoury crunch of the stir fry. What’s more, it took no more than 15 minutes to conjure up.

Pan-fried chicken breast with cabbage-leek stir fry and steamed cauliflower
(serves 2)

2 free-range chicken breasts
5 sprays of olive oil.
1 small head of savoy cabbage
2 large leeks
10-15 sprays of olive oil
water for the stir fry
1 small head of cauliflower, chopped
salt and freshly ground black pepper

You’ll need a small wok, a frying pan and a steamer. First, chop up the cabbage: remove the outer leaves, quarter and remove the stem and slice thinly. For the leeks, remove the green parts, slice down the middle and then crossways into thin rings. Keep stirring.

Heat a few sprays of olive oil in a wok over medium-high heat. Add the cabbage and leeks and season well. Stir continuously, and sprinkle water over when necessary to ensure the vegetables don’t burn. Add another 5-10 sprays of olive oil too.

Heat five sprays of olive oil in a frying pan over med-high heat. Season the chicken breast and sauté for about 8-9 minutes, turning halfway through.

Once the chicken is on, bring water to boil in a steamer and add the cauliflower. Season with salt and pepper and steam for about 5 minutes.

The chicken is done when there is no pink visible in the breast and the outsides are golden brown. Serve with a large portion of the cabbage and leeks and the freshly steamed cauliflower.

This dish is an excellent guilt-cleansing dinner, as the veggies with about 150g of chicken will only set you back round 300 calories. Great for making up after a pizza-laden week. My husband liked it too, probably because it met the basic Englishman’s requirements of meat and two veg.