Gourmet Galley
As the sun sets over Alcaidesa marina I head to the galley to prepare Monday’s menu. A relatively easy task, while moored in a marina. Dry provisions are stowed in every nook and cranny, in preparation for the voyage ahead, while fresh ones are buried deep in the counter opening fridge.
The ingredients for today’s supper (marinated chicken with green pepper, tomatoes and rice) come courtesy of the town’s open air market, as did yesterday’s John Dory with potatoes and green beans.
I’m working towards an elaborate two course menu produced on two burners and a small oven - in the meantime, dessert is healthy fruit, or preferred, chocolate brazils (not sure how long they’ll last).
Ingredients
Chicken (marinated in tomatoey BBQ sauce for 48 hours)
Green pepper
Tomato
Leeks
Rice
Butter
Olive Oil
Mustard
Salt & Pepper
Bake the chicken in the oven for 30 minutes after flash frying. Rice with leeks basted in butter, olive oil and mustard, cooked long and slow on the hob. Season to taste.
Serve with white wine.