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
Written recipes as a concept can be found far back into antiquity, certainly as far as ancient Egypt, and possibly even further. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which show the baking 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 wonderful. Moving our culinary historical trip onwards, we find a couple of cookery books which date from the 1300s : a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals cooked for the upper classes of the period. Over the next few hundred years, the powerful and wealthy houses competed to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes of the day. When we get to the 20th century, cook books are highly popular mostly due to more people being able to read, increased leisure time and a general increase in wealth. The arrival of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chicken & Vegetable Salad recipe.
