Garlic on Garlic with Garlic

The perk of having a somewhat randomly stranded Scandinavian house guest, is that they provide dinner every now and again. The following is a product of JJ's sorted family history and food culture, which spans from Scandinavia all the way to Greece (and beyond). A good mix as it turns out, it is yummy.

PS. Although the dish is called Garlic Chicken you don't need to add all the garlic in the world as it was done by our Guest in the Kitchen, who has a slight garlic fetish. The chicken was fried with half a garlic (6-8 gloves), which might be a little on the excessive side. Similarly the potatoes don't necessarily need to be covered in garlic as well.

Guest in the Kitchen: JJ's Garlic Chicken with pan fried Garlic Tatties 

Marinade

• Olive oil
• Lemon Juice
• salt & pepper
• coriander Oregano
• 1 egg
• 
  

• Chicken ( breast per person)
• Olive oil
• Garlic

Make sure that the marinade has a thick consistency
Split a chicken breast (per person) into two halves and cover the pieces with the marinade. Let it sit in the fridge for about 2 hours before cooking.

Potatoes
Boil the potatoes in small pieces
Heat up a pan with olive oil
Mix salt pepper, chili powder, garlic powder - mixed herbs and fresh chopped garlic, lemon juice.
Throw on and keep browning the potatoes in the oil mix until golden brown. Enjoy immediately.

Serve with a side salad

Finding Inspiration

Sometime you just don't feel like cooking. Especially not with the stressful 'revision period' looming over you.

And isn't it lucky when, on those hopefully rare occasions, you have some one who is willing (or bribed) to cook for you. We are lucky enough to have people to feed us occasionally, and we are hoping that more lovely guests will eventually grace us with their presence here. For now though, we had a lovely dinner with homemade battered fish, potato wedges made from scratch and salad (not made by us) but thought it would be nice for you all to see - and make! 

Courtesy of our guest chef Stephen, we can now all enjoy some Omega3 BUT if you do have to make this yourself and are unable to force your flatmate to do it for you: watch this clip for some entertainment and get ready for the good news. Or this one. (At least if you are a Finding Nemo fan!) 

    With any luck you will now have found both a little inspiration and Dory. 

Keep on swimming everyone! 

       - which btw is an excellent thing to keep in mind during revision.

Guest in the kitchen: Battered fish with potato wedges! *

*Avoid clown fish 

Potatoes: Wash potatoes and cut them into strips or boats (your own preference). Put them in an ovenproof dish and pour some oil (olive or sunflower, either work) on (a tablespoon or so is all you need). Add some mint (doesn't have to be fresh) and cayenne (not too much, that ends badly). Stick them in the oven at 180 celsius for about 40-45 min.

The fish. What you need:
White fish, haddock or cod work.
Breadcrumbs (if you want, mix in some flour as well)
Egg (a couple, depending on how much fish you have)
A dark heavy beer. Guinness is commonly used, but I tried with a chocolate porter.

What you do:
batter the egg and add a bit of the beer (and drink the rest yourself)
In a separate bowl (this part is important, I did this wrong, I think...) mix the flour and breadcrumbs (or just the breadcrumbs).
Now, roll the fish in the egg and beer mix, making sure it gets nice and wet.
Then, roll the fish in the breadcrumbs to make it stick to the wet surface of the fish.

Hopefully, this works better than what I did. Which was mix the breadcrumbs, beer, and egg and rolled the fish in it. The beer and breadcrumbs and egg turned into a paste/dough. Still worked by trying to wrap the dough around the fish, but it gets quite thick.

Stick the fish in the oven along with the potatoes for about 20 min (depending on the size of the fillets or the type of fish. The haddock took 20 minutes, and that was with a thick batter and quite thick fillets)

The Sauce:
A simple mix of a packet of créme fraiche, dill, spring onion, and lemon grass. Mix well and chill in the fridge.