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Day 83-33 : Sunday 14th June, 2020

Breakfast: Boiled Egg, Rye Sourdough Toast
Lunch: Burrata, Cherry Tomatoes, Piadina
Dinner: Lemon, Garlic & Rosemary Spatchcock Chicken, Garlic Courgettes, Braised Fennel with Cheese, New Potatoes

Breakfast: There was a loaf of bread I hadn't seen before in LIDL. Crusty Rye Sourdough. Really good
LIDL Rye Sourdough

Boiled Egg
Lunch: The tomatoes were very sweet, the Burrata creamy and delicious.  Perfect lunch in the garden
Burrata, Tomatoes & Piadina
Dinner:  Not under a brick this time as I made a paste marinade.  Grated zest of a lemon, grated garlic, rosemary, thyme, smoked paprika, salt and pepper, olive oil.  Mix well (best with a pestle and mortar and coat the flesh side, work some of the paste under the skin of the breast and then spread the rest on the skin.  In the bbq not directly over the coals and cook for about an hour.  Rest for 10 minutes.
Lemon, Garlic & Rosemary Chicken
Braised Fennel & Cheese
Slice the fennel, wrap in foil and add a little water and salt.  Wrap tightly and let it steam on the bbq for about 10 minutes.  Remove from the foil, brush with a little olive oil, sprinkle with grated cheddar and a little parmesan and cook over the coals until a nice brown.

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Comments

  1. Nutty15 June 2020 at 09:50

    Lovely lunch there đŸ˜‹

    ReplyDelete
    Replies
    1. Steven Corton15 June 2020 at 09:58

      Hi - yes - perhaps next year we can try and repeat that type of lunch in Puglia??

      Delete

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