Tuesday, October 9, 2012

Recipes, port wine chicken and toast

After 4 long years, I finally made my favourite port wine chicken dish again. To celebrate with me, the sky poured down soothing rain when it was being served.

I really missed eating this dish. It was another winter favourite and I know when I first made it, I was just starting on the cooking journey so to me at the time, this was a "hard" dish. It involved ingredients I wasn't sure of (like port wine) and flavours new to me. Prior to this, my repertoire was mainly chinese stir frys and easy grills.

When I made it again last night, I was surprised by how easy it was.

A couple of notes:

You can't really find cremini mushrooms in Singapore (in fact I never found them in Melbourne either although the farmer's markets might have had them). Swiss brown mushrooms are the best in this dish. The normal white button mushrooms just don't add as much flavour.

I use chicken thigh meat instead of breast. It helps with the sauce - just because it is oilier. Plus, this dish serves four so I always had leftovers and I find that thigh meat reheats better.

In general, marinating the meat for a couple of hours in salt, pepper and a bit of olive oil ups the overall tastiness of the dish.

Also, use the very best tomatoes you can find. I loved using really good plum tomatoes to make this dish but all I could find were insipid cherry tomatoes at the supermarket so I had to go with that :(


Recipes to try

Double battered apple doughnuts (I KNOW RIGHT?)

French toast

Banana bread with bourbon (!) and chocolate

Blueberry boy bait

Almond olive oil cake 

Finally, this is the prettiest food blog I've ever seen - My Food Diary - with a recipe for latkes that I may try in the future.


I bought the brown sandwich bread from Simply Bread yesterday and there is only half a loaf left in the kitchen today. Mr Grey and I ate slice after slice while listening to an awesome YoYo Ma bluegrass album and just couldn't stop. It is really the perfect everyday bread and covered with sesame seeds so when you toast it, the fragrance is just indescribably lovely.

I am now planning a weekend wherein I buy that bread and eat it with this strawberry jam :)

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