Regular readers will know that I have a little ritual with meals that I create in the kitchen, I actually have many rituals, but this one involves naming my meals. The names range from “Bunion Risotto” to “Shirley Valentine” (Chips and Egg) for those who have not seen the film or remember the famous “We always have chips and egg on a Friday” line. Tonight was different however. We had C over for dinner, I had limited time to shop, so gathered a few basic ingredients, raided the larder and created a new dish, with the idea that A, G & C would provide feedback on the meal, the flavour combinations, the structure and let me know where I could try something different.

First, to be really basic, I made a simple side of sliced tomato, sliced yellow pepper, which were layered, drizzled with balsamic glaze and sprinkled with salt. I also made some plain boiled Thai Fragrant Rice and added some frozen peas during the last minute.

The main “Dish with No Name consisted of

Half a jar of Wholegrain Mustard
3 Tablespoons of Runny Honey
2 Tablespoons of Olive Oil
4 Chicken Breasts diced
9 Slices of Spanish Salami
50g strong Cheddar Cheese

First, create the marinade/cooking sauce by combining the mustard, olive oil and honey in a large bowl, whisking until all three are combined. You may find that it resembles a thick, gelatinous mixture. Place the diced chicken in the bowl, mix until coated, leave in the fridge for about an hour.

Place the chicken and sauce into a baking dish, place in a preheated, gas mark 6 oven for 10 minutes. Meanwhile, lightly fry off the salami and set to one side. After 10 minutes, stir your chicken, place back in the oven for another 10 minutes. Now grate your cheese.

After 10 minutes, lay the salami on top of the chicken, sprinkle the cheese over and place under the grill until the cheese has melted and browned slightly.

Both G and C said the flavours worked really well, A suggested a little more salt, and maybe chopping the salami up and stirring into the rice, which would give it a delicious colour from the oil released from the salami.

All in all, it was a good, tasty dish, it just needs a name. . . . . . . . . .