Red Goan Chicken

You know me, I love a good curry and can’t resist posting one every so often.   When I look back at the pictures, they all look fairly similar but trust me, the tastes are quite different.   This is one of my favourite recipes from Anjum Anand in Anjum’s New Indian.   It is strong and spicy with a lovely vinegary flavour.    It’s not one of those creamy curries, it’s one of the vibrant punchy varieties and those are definitely the type I most enjoy.   I may have mentioned this before but when I was first given this cookery book I worked through every single chicken curry in it and there was not one that I didn’t like.  When you look at the list of ingredients for the spice paste it may look intimidating as it’s so long, but you just need to put everything in the blender to make the paste.  It’s that easy.

But what makes this dish distinctly Goan?   It’s actually the vinegar and the tamarind.   In the past Goa was colonised by the Portuguese who used vinegar to preserve meat during their voyages.   The local Hindus used tamarind as a key flavour and as the two cultures lived side by side they adopted each others cooking styles and that is how dishes like this are said to have come about.

I am sending this to Oh Taste N See for the Flavours of Goa event.  This event features a different Indian cuisine every two months and was started by Nayna of Simply Sensational Food.

Ingredients

300g chicken

1 small onion

2 tomatoes

3 tbsp spice paste

Ingredients for Spice Paste

2 red chillies

1 tsp cumin

1 1/2 tsp coriander

3 cloves

2 black pepper corns

3/4 tsp turmeric

9 cloves of garlic

knob of ginger, about 1-2cm

2 tsp cinnamon

1 tsp tamarind paste

3/4 tsp sugar

Pinch of salt

5 tbsp white wine vinegar (this is quite a lot of vinegar so I sometimes just use 3 tbsp)

How to make Red Goan Chicken

1. Crush the black pepper corns in a pestle and mortar then put all the ingredients for the spice paste in a blender and blitz until you get a smooth paste.   Any paste you don’t use can be stored in the fridge for about a week.

2. Cook the onion in a saucepan for about 10 minutes then add the spice paste and cook for another 3 minutes, stirring.   Then add the tomatoes and salt, cover and leave to cook over a low heat for another 8 minutes.

3. Remove the lid and continue to cook for about 5 minutes.    Add the chicken and about 200ml of boiling water from the kettle.  Put the lid on and let it simmer for about 20 minutes.

4. Remove the lid and let the sauce reduce little.

5. Serve with Indian bread.   I also stir fried some mushrooms and green pepper with mustard seeds as an accompaniment.

 

Poached Salmon in Noodle Soup

My husband has been feeling unwell with a nasty cold and I keep feeling like a sore throat is coming on so my aim tonight was to make something soothing that would make us both feel better.   With lots of garlic, ginger and chilli as well as super-healthy salmon, this dish was just what we both needed.   Well, just what I needed, my poor husband is not so keen on oily fish but will eat it once or twice a month.  ‘We had salmon last week’ he moaned ‘Couldn’t you have made it with sea bass?’  Well, I could of course but  I told him it was a cure-all and that was the top priority.   I love a good excuse to cook salmon.   If you’re luckier than me and need no excuses then go ahead and enjoy this.  It’s delicious, filling and healthy.  What more could you want  on a cold winter’s night?

I am submitting this to Deb at  Kahakai Kitchen for Souper Sundays.

Ingredients – serves 2

2 salmon filets

2 nests of dried noodles

1/2 green pepper

Handful green beans (optional)

5 medium-sized mushrooms

2 spring onions

Knob of fresh root ginger, finely diced

2 garlic cloves, crushed

2 small chilli peppers, sliced

1 tbsp fish sauce

juice of 1/2 lime

A few kaffir lime leaves

1 lemongrass stalk, bashed

Approx 400 ml stock

How to make Poached Salmon in Noodle Soup

1. Heat the stock in a saucepan with the garlic, ginger, chilli, kaffir lime leaves, lime juice, fish sauce and lemongrass. At the same time cook the noodles according to the pack instructions.

2. When the stock comes to the boil, lower the salmon into it and let it simmer.   After five minutes add the other vegetables.

3. Simmer for another 5 minutes then take off the heat.   Take the salmon out of the stock carefully so it doesn’t break up.

4. Put the noodles in the bottom of two bowls.  Ladle the stock and vegetables on top.    Top with the salmon.

 

Homemade Tapenade on Pasta

This is a very easy recipe and so versatile.   I served the tapenade on pasta, in the same way I would a pesto then sprinkled it with parmesan cheese.  I was a little skeptical at first as I always thought I didn’t like anchovies, but they really compliment the olives and capers well.  Not only do I like them, I was soon eating them straight out of the tin.   I must warn you,  all the ingredients are strong flavours so if you like that, you will risk becoming addicted to this recipe.   And once you’ve made it there are so many other things that you can do with it.  I put the leftovers in a sandwich with a few extra anchovies and some watercress.   I eat sandwiches about 3-4 times a week for lunch so I know a good sandwich when I eat it and this one was awesome.   I was worried it would make the bread a little soggy but it didn’t.  The oil soaked in a little (in a good way), not all the way through to the outside of the sandwich.  It was so good, the only problem is I’ve eaten it all now and tomorrow’s sandwich, whatever  I put in it, will not be able to live up to today’s.

I am submitting this to Jen at Tastes of Home for Presto Pasta Nights.

Tapenade Ingredients

120g black olives

30g anchovies

1 garlic clove

Juice of 1/2 lemon

1 tbsp capers

If serving with Pasta

Pasta

Parmesan

How to make Tapenade

1. Put all the ingredients in a food processor and blitz.   Don’t make it completely smooth.   It’s best if it still has some texture to it.

2. If serving with pasta, drain the pasta then put it straight back in the pan.    Mix some of the tapenade into the hot pasta and stir, heating for about a minute.     Serve with grated parmesan.  But whatever you do, make sure there’s enough for leftovers to put in a sandwich.

 

Crème Brûlée

After a disaster earlier this month, I was determined not to mess up crème brûlées a second time.   And so, I turned to Delia.  Now, I know that many people trust her implicitly and her word is the word as far as home cooking in the UK goes, but, ever since she did that tv series where she used canned mince, I have felt unable to admire her in the way others do.  But, principles out of the window, I was desperate.  My in-laws were coming for Sunday lunch and  I wanted to wow them with my crème brûlées.   Or rather,  I really wanted to use my new blowtorch again, which they had given me for Christmas, and crème brûlées would give me an opportunity to use it – and to show off a little!   Look! I can cook sweet things too!   Is this a normal daughter-in-law reaction?

Well, normal or not, I was very pleased when these turned out well.   Definitely a dessert to make to  impress someone with.   Just tapping the spoon against the hard caramel on top of the custard is exciting.   Then, when it breaks, the contrast between brittle shards of caramel and soft creamy custard is just heavenly.

I would like to send this to Lucy at The Kitchen Maid as my first submission for Sweet Sweet Fridays and also to Lisa at Sweet as Sugar Cookies for Sweets for a Saturday.

Ingredients – serves 3

3 egg yolks

1 1/2 tbsp sugar + extra to sprinkle on top

2 tsp cornflour

300ml double cream

1 tsp vanilla essence

How to make Crème Brûlées

1. Heat the cream and vanilla essence in a small saucepan till it gets to boiling point then take it off the heat.

2. In a small bowl mix the egg yolks, sugar and cornflour.

3. Add a tbsp of the cream and mix into the egg yolk mixture.   Add a little cream at  a time and mix well.   When the mixture is quite runny, return all the egg yolk mixture to the saucepan with the cream.    Heat gently stirring.    It will thicken in about 2 minutes.

4. Put the mixture into ramekins. Leave to cool then refrigerate overnight.

5. When ready to serve, sprinkle caster over the top of each dessert.   Put underneath a hot grill for the sugar to melt or use a kitchen blowtorch to melt the sugar.

 

Salmon with Crispy Fennel Skin

I always need new ways of preparing fish and I love salmon.   Now, if you don’t like fish skin and usually leave it on the side of the plate, don’t be put off by this.   I agree that soft mushy skin is not very appetising but this is not like that at all.   The fish skin goes really crispy with a salty aniseed flavour.   I could happily eat fish skin as a snack if it was always like this.    This recipe was again taken from Jamie’s 30 minute meals but I did things my own way this time and only followed his recipe as far as the salmon went.   It would be really interesting to use this method with different spices to get different flavours into the skin.

I am sending this to Brenda’s Canadian Kitchen for the January 2011 Culinary Smackdown – Battle Salmon.

Ingredients – Serves 2

2 salmon steaks

1/2 red pepper, cut into chunky slices

1/2 yellow pepper, cut into chunky slices

3 spring onions, chopped into inch long pieces

1 chilli pepper, sliced finely

1/2 tsp fennel seeds

1 lemon

Olive oil

How to make Salmon with Crispy Fennel Skin

1. Put the peppers, spring onions and chilli into a roasting tin and drizzle with olive oil.  Season the salmon with a little salt and pepper, grate some of the zest from the lemon and use a little olive oil to rub all these flavours into the salmon.

2. Put the salmon in the middle of the tin, skin facing upwards.

3. Put under the grill for ten minutes.

4. Take the tin out.   Peel the skin off the salmon.   Turn the skin over and sprinkle the underside with salt and fennel seeds.   Put it back under the grill for another 5 minutes until the skin is dry and crispy.   Serve immediately so it doesn’t go soft.

I served with rice and cucumber and yoghurt salad

 

Pecan Meringues

I had 3 egg whites left over.  What should I do with them?   I’ve already made plain meringues and macaroons.   What else could I make?    A quick internet search revealed a few ideas and I chose to make Simply Recipes’ Pecan Meringue Cookies, except, when I looked at the finished product and tasted them I decided to call them pecan meringues.   The good thing about meringues, or indeed a lot of baking, is that they are so quick to make.    Basically you mix the ingredients and put them in the oven.    So many cakes and biscuits just require that simple method.   So, it’s surprising to me that a year ago I never did desserts, well, perhaps once  a year.    It was easier to buy a dessert if I felt like one.    How things have changed!   I’m not making desserts all the time, not even once a week, although I did make 2 yesterday!   But what has especially changed is that I’m excited by making them.    I keep thinking of ways I could adapt things I have made once already.   I’m beginning to feel confident that maybe I could just make something up, the way I do with savoury food all the time.   There are things the puzzle me though – why the vinegar in this recipe?   This reminds me that there are things I don’t understand, principles that need to be learned, research that needs to be done, before I can call really call myself a baker as well as a cook.   Maybe in a few months time…

Anyway, this was a  delicious way to use up egg whites.   I’ll probably use a little less sugar next time as they were a little sweet.   Like I did, you can also put a few spoonfuls of mixture onto the baking sheet before mixing in the pecans so that anyone who doesn’t like nuts would still be able to enjoy these as just plain meringues.   Because of the cooking method these are crispy on the outside but still a bit gooey, almost like marshmallow inside.   If you like that, you’ll love these.   If not, well you could always leave the oven switched on for ten minutes at the beginning then turn it off.

Ingredients

150g sugar

40g pecans

1 tsp vinegar

Pinch of salt

3 egg whites

How to make Pecan Meringues

1. Roughly chop the pecans and then toast them in a dry frying pan.   Keep moving them so they don’t burn.

2. Put the egg white and a pinch of salt in a bowl and whisk.   After about a minute add the sugar.   Keep adding a little at a time and whisking.

2. Add the vinegar and whisk for about 4-5 minutes until it forms stiff peaks.

3. Cover a baking tray in baking parchment.  If you want some plain meringues, spoon some of the mixture onto the parchment first.   Add the pecans to the rest of the mixture.    Fold in then continue to spoon onto the baking parchment.

4. Put in an oven preheated to 150c.  Turn the oven off and leave overnight.

 

Piri Piri Chicken

Today I set myself a challenge: To make a meal from Jamie Oliver’s 30 Minute Meals.  Some of the menus have no dessert, some an uncooked dessert and some a dessert that you need to actually cook.   Of course, if I’d chosen the easiest menu this would not have been such a challenge.   To really test Jamie’s book I felt I should choose a menu that looked like it would be challenging in the given time.   Now, I may not be the best or most efficient cook, but I do consider myself to be keen and with a certain amount of experience.   If I struggle then surely a less experienced cook would also struggle.   Now, I don’t have any data to back up this speculation at all but I would imagine that a lot of inexperienced cooks will tend to get or be given this book, partly because Jamie is so well-known but also because of the 30 minute claim people will think the recipes are quick, and quick is what people are looking for these days.

Jamie explains his concept at the beginning of the book.   If we just learn to be more organised and work on more than one dish at a time, we will be able to cook more efficiently.   He explains it as revolutionary, but isn’t this what many people already do?   I agree that it is useful to have detailed instructions and this will help many people but at the same time it does mean that there is a lot of reading to do while you are cooking.   The first time you make a menu I think you can forget about doing it in 30 minutes,  the next time, you can aim to be a bit closer to that.

Before beginning Jamie instructs us to get out all our ingredients.   In a tiny kitchen, this is difficult so I had to put some things on the floor.    In fact throughout the exercise I felt I needed much more work surface.   I worked as quickly as I could, switching between preparing different dishes.   I felt like a whirling kitchen dervish.    Normally I’m calm and relaxed in the kitchen but this challenge brought out a slightly stressed side.   My husband tried to have conversation with me (I have no idea what it was about) but decided it was best to wait until later, rather like how I feel when he’s watching football.

So, what was I making: piri piri chicken, dressed potatoes, rocket salad and quick (yeah right) Portuguese tarts.  Well, actually they would be quick if you weren’t trying to do a million other things at once.   As I result, I put all the sugar in the custard mixture rather than saving most for the caramel.   They were still good though.    A bit sweet, but nice.  That’ll teach me that  I need to read all the instructions rather than just look at the list of ingredients.

Anyway, despite the unrealistic timings, this menu was good and I would make it again.   Next time though, I wouldn’t aim to make everything in half an hour.   I wouldn’t follow the order given in the book.  Sorry Jamie.  I would make the piri piri sauce and the filling for the tarts first so I wouldn’t be rushing with too many things at the same time.    I would then have a bit more time to clear up during the cooking process so the kitchen wouldn’t look like such a bombsite afterwards.

Anyway, here’s the recipe for the piri piri chicken.

Ingredients

4 chicken breasts

1 yellow pepper, cut into chunky slices

1 red pepper, cut into chunky slices

Piri Piri Sauce Ingredients

1 red onion, diced

4 cloves garlic

2 small chillies

1 tbsp smoked sweet paprika

2 lemons

4 tbsp white wine vinegar

2 tbsp Worcestershire sauce

2 tsp dried  basil

1 tsp dried thyme

How to Make Piri Piri Chicken

1. Make a few slashes in the chicken breasts then cook on a griddle pan for about 5 minutes on each side.    After about 5 minutes, add the peppers.   Keep turning them.

2. Put all the  sauce ingredients in a food processor and blitz until smooth.    Add a little water if necessary.

3. Put a little of the sauce in the bottom of a roasting dish.   Put the peppers and chicken on top then pour the rest of the sauce over the top.  Cook in the oven at about 200c for about 15- 20 minutes

 

Sweet Potato and Black Bean Patties

This is a dish I would probably never have made if it hadn’t been for Taste and Create.  And that would have been a real shame.   I like sweet potato and I like beans.  Unfortunately other people in my household are not so keen on either of those ingredients which means I was glad to have a really good excuse to use both.   For Taste and Create this month I was paired with Megan at A Bolder Table. Megan uses whole, organic and unprocessed ingredients to create mainly vegetarian dishes using mostly local ingredients.  Now, I like healthy food but I have to admit that I rarely think about where my food comes from.  Black beans and sweet potatoes are hardly British ingredients either.  When looking through Megan’s blog I decided that I wouldn’t worry about finding a recipe that used ingredients local to me but that I would use organic produce where possible and of course free-range eggs(which I do use anyway).    This seemed to be a way of incorporating some of Megan’s principles into my dish.   I altered some of the quantities and the original recipe can be found here.

If anyone is thinking of trying Taste and Create, it’s a fantastic way of getting to know different blogs and making you try different things.   Each blogger is paired with another blogger and as the blog you are paired with is often quite different to your own it makes you try something you would not have tried otherwise.   Have a look here for more details.

Ingredients

1/2 can black beans

2 gloves of garlic, finely diced

1 sweet potato, grated

1 small onion, sliced

1 1/2 tsp cumin

Pinch of salt

Pinch of black pepper

1 tsp dried coriander leaf (cilantro)

1 chilli pepper, finely sliced

2 eggs, beaten

2 tbsp yellow cornmeal

How to make Sweet Potato and Black Bean Patties

1. Put the black beans in a mixing bowl and mash with a fork.

2. Grate the sweet potato and add to the mixing bowl.  Also add the onion, chillies, coriander, garlic and seasonings.

3. Add the egg and mix well.   Add the cornmeal and mix in well.

4. Heat a frying pan with a little oil.   When hot add tablespoons of the sweet potato mixture.  Press down to make flat round patties.  Cook for about 8 minutes on each side.   Serve with salad.

 

Cassoulet with Confit Duck

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I decided to make a duck confit.   But first, what is a duck confit?   It is made by cooking the duck legs slowly in fat, usually duck fat, the fat then solidifies and coats the duck, preserving it until you want to eat it.  In the past it was a way of preserving food before there were refrigerators.

All this sounds like a lot of effort to go to, just to be able to then make a cassoulet, which itself is not a quick recipe.    I have to be honest, if this had not been a Daring Cooks Challenge it is very unlikely  I would ever have gone to these lengths just for one meal.   But, despite that, confit duck is something that I’d wanted to make for a long time, out of curiosity really.   I’d heard it was good, but the idea of cooking something slowly in lots of fat scared me a little.   Wouldn’t the fat soak in and make the meat greasy? Wouldn’t it be a bit unhealthy?  What if I didn’t do it properly and gave myself food poisoning?  Well, in the end it was my own choice, I could have gone down the vegetarian route.   I’d read that the confit garlic was delicious.  But that would have been a cop out.  Sometimes we need a challenge to push ourselves to make things which are possible, but just a bit more effort.   So in the end I’m really glad I tried this.   I loved the confit duck.   It just fell off the bone and was really moist and delicious.   Had the fat soaked in?  Perhaps, but I didn’t care and I’d happily eat it again.   Actually I didn’t use duck fat but olive oil in the end so I wouldn’t advise using this recipe if you really do plan to keep the duck a while before eating it.   I made the confit one day and then kept the pan in the fridge overnight before making the cassoulet the next day.

But this post is not all about the confit.   I also had to make a cassoulet.  I decided not to follow the recipe provided as it looked really really long (three days) and I wasn’t sure I would find enough time on enough days for all the stages.   I instead chose a Raymond Blanc recipe as a basic guide.

Apart from making confit duck this challenge also taught me to use dried beans.   I usually just use canned beans as they are so much easier and I don’t normally plan bean recipes the day before.   They tend to be more last-minute affairs.  As I knew exactly when I was making this I went the dried beans route and I’m glad I did.   That bag of beans had been sitting in my cupboard for a good few months, and they did go deliciously soft and creamy in the cassoulet.   It was also great heated up the next day.

Ingredients for Duck Confit – serves 2 (with lots of leftovers)

2 duck legs

2 cloves of garlic

Salt

Pepper

1 tsp dried thyme

1 tsp dried rosemary

How to Make Duck Confit

1. Rub quite a bit of salt into the duck legs and put in the fridge overnight.

2. Wash the salt off the legs.  Dry them on kitchen paper.   Season with salt and pepper.  Cut the garlic in half and rub into the duck.  Mix the herbs together and rub onto the duck legs as well.

3. Put the duck, along with the herbs and garlic into a saucepan so it fits fairly snuggly.   Pour olive oil over the top until the duck is just covered.

4. Cook on the cooker top for about 5 hours.   I used a high heat to begin with and as soon as a bubble appeared I lowered the heat to as low as it would go.   There should be just one or two bubbles  a minute.

5. Let it cool then cover the pan and put it in the fridge if you are not using the duck immediately.

6. When you want to use the duck, use kitchen roll to wipe the fat off.

Ingredients for Cassoulet

2 confit duck legs

1 carrot, finely diced

1 celery stick, finely diced

1 onion, finely diced

2 garlic cloves

1 tomato, quartered

2 rashers of bacon, diced

2 sausages, sliced about 1cm thick

200g dried cannellini beans

1 bay leaf Or a bouquet garni instead of these herbs

1/2 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp dried rosemary

1-2 cloves

Juice of 1/2 lemon

1 crust of bread, dried in a warm oven, blitzed in a blender to make breadcrumbs or bought breadcrumbs

How to make Cassoulet

1. Soak the cannellini beans overnight.

2. Rinse and boil the beans for about 20 minutes.   Then rinse again.

3. In an oven-proof pan, heat some oil and cook the onion, carrot and celery for about five minutes.   Add the bacon and sausages and cook for another 5 minutes.

4. Add the diced tomato, garlic cloves, beans and herbs and cover with about 600ml of water.  Bring to the boil and skim off any scum.

5. Put in the oven uncovered at about 120c.   Take it out after an hour and give it a stir.   Return and continue to cook for another hour.

6. Take it out of the oven and this time bury the duck legs in the cassoulet.  Squeeze the lemon juice over the top and sprinkle on the breadcrumbs.  Cook in the oven for another 2 hours, without stirring.

 

Sea Bass with Tahini Sauce, Carrot and Onion Seed Salad and Saffron Rice

What a long title for post!   And what a long recipe, or actually long list of ingredients and stages.  The reason is that I have been given a copy of The MasterChef Cookbook for Christmas.   As all my family and friends know I am a big Masterchef fan and actually applied to be in the show a couple of years back.   After filling in the application form online I received a voicemail from someone working on the show asking me to contact them about the next step of the application process.  Unfortunately, I wimped out and never got back to them so I’ll never know if I could have got any further in the process.  I rather suspect that my presentation skills would have let me d0wn, especially in the way I dollop lots of sauce on everything rather than going for elegant drizzles.    You may not be able to tell but I made a real effort in the presentation of this dish.   I did attempt to make the sauce look elegant but somehow my heavy-handed use of a spoon failed me.   Next time I’ll use a teaspoon.

Anyway, this book is fantastic, it has recipes taken from all three Masterchef competitions from 2006-2009.   I don’t remember many of the recipes from the shows but they all look and sound suitably Mastercheffy.   Lots of jus’, purees etc.   It makes me feel that if I make a few of these then I really will be able to take my cooking to another level, as they are so fond of saying.

I chose this recipe by Nadia Sawalha as the first one to make as I already had all the ingredients (I thought) so it wouldn’t take much preparation besides getting things out of cupboards.   The only thing I knew I didn’t have was baharat seasoning so I found a recipe for it online here and made some up first as I had all the individual spices it contained.  As I was making the recipe I realised I didn’t have any almonds so I omitted almonds from the saffron rice.   I also omitted the raisins, but this was out of choice.   The original recipe can be found here and mine with slight adaptations is below.

Ingredients – Serves 2

2 Sea bass fillets

1/2 tsp ground cumin

Pinch of cinnamon

Salt

Black pepper

Salad Ingredients

2 small onions, finely sliced

1 large carrot, grated

Salt

Juice of 1/4 lemon

1 tsp mustard seeds

1 tsp nigella seeds (black onion seeds)

Tahini Sauce Ingredients

1 small garlic clove

50 ml tahini

Juice of 1/2 lemon

1 tbsp chopped parsley

For the Saffron Rice

Pinch of saffron

200 ml chicken stock

12g butter

100g basmati rice

1 tsp baharat spice

How to Make Sea Bass with a Tahini Sauce, Carrot and Onion Seed Salad and Saffron Rice

1. Fry the onions until they are caramelised.  Put them in a bowl with the carrot, salt and lemon juice.  Add a little extra oil to the pan and fry the mustard and nigella seeds for about 30 seconds until they begin to pop.   Remove from the heat immediately and mix in to the salad.

2. Crush the garlic with the salt in a pestle and mortar, then add to the tahini in a bowl.  Whisk in the lemon juice.   It will be quite stiff.   Whisk in some water, slowly until it reaches the consistency of double cream.   Finally add the parsley.   Taste and add more salt or lemon juice as necessary.

3. Melt the butter in a pan.   Add the rice and baharat seasoning.  Stir so all the grains are coated in the seasoning and oil.   Add the stock and the saffron.   Bring to the boil then put the lid on a lower to a simmer.   It will need about 20 minutes.

4. Mix the cumin and cinnamon together then rub into the fish.   Heat a little olive oil and add the fish.  Cook for about 3 minutes on each side.

5. Serve immediately.  Do not feel you have to make it look like my picture.   In fact, I’m sure it will look better if you don’t.