Some more, please: The inspiration for chicken worth coronating

2011-04-01 11:42

For a while now I have been worrying. Worrying about being in a bit of a meal-time rut. Worrying about putting the same stuff on the table week after week, barely bothering to switch up herbs or even flick half-heartedly through one of my 50-odd cookbooks.

So, the universe delivered a little nudge to get back into a creative cooking state of mind. Sure it was bit odd because it was the launch of a TV show and a new marketing campaign for Robertsons Spices – but you know what the mysterious “they” say: Inspiration is in everything, if you are looking for it.

Gorgeous celebrity chef Reuben Riffel of Reuben’s fame has been flogging Robertsons range for a while now and today he whipped up a trio of simple dishes with – excuse the obvious pun – added spice. Easy peasy.

All that spare time I used to have before the arrival of the toddler was spent watching Nigella, Jamie, Bill and Gordon.
Then buying the book. Then replicating the food when the mood took me. Which was quite often with 20/20 hindsight.

Now I tape the show, never get around to watching it. Buy the book, never get around to reading it. Realise that there’s only sausages again because I never got around to a proper shop.

Of course we have all been trained by the food channels to frown on dried and bottled spices, but when it comes to dolling up a bit of chicken is a generous shake of chicken spice or barbecue spice really such a culinary sin? Probably not.

It’s certainly less of a culinary sin than the groan on the family’s face as they stare down at yet another plate of chicken casserole or spag bol. Done the same way as last week’s.

So, you heard it hear first, I shall be rummaging around in my cupboards to see just what is lurking there (because I used to buy all sorts of fun stuff that now lies sulking and unused) that will make this week’s chicken worthy of a coronation.

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