1 small aubergine, sliced
1 salt and pepper
2 cloves garlic, peeled and crushed
1 finely grated rind and juice of hal, f a lemon
1 tbsp chopped fresh mint
6 tbsp olive oil
4 boneless chicken breasts
2 medium courgettes, sliced
1 medium yellow pepper, deseeded and quarter, ed
1 small fennel bulb, thickly sliced
1 large red onion, peeled and thickly slice, d
1 small ciabatta loaf, sliced
1 extra olive oil
1 fresh mint sprigs to garnish
Directions
Put aubergine slices in a colander and sprinkle with salt. Leave to
drain for 30 minutes, then rinse and dry. Mix together the garlic,
lemon rind and juice, mint, olive oil and seasoning.
Slash chicken breasts at intervals. Spoon over half the dressing.
Combine aubergines and other vegetables and toss in remaining
dressing. Leave to marinate for
30 minutes.
Cook chicken and vegetables under a moderate grill, turning
occasionally, until brown and cooked through. Brush bread with a
little oil and grill. Drizzle oil over chicken and vegetables,
garnish and serve with bread.
Source: CHAT Magazine
Servings: 4 servings
Chicken & Vegetable Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad; Vegetable
The History of Recipes
We can track the history of written recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he describes how the ancient Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and dill. In the 15th century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused an increase in recipe publications, many of which are kept safe in private libraries. Over the following few centuries, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a result the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and publishing popular recipes of the day. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken & Vegetable Salad recipe.
