Jane's Delicious Garden Blog

One bowl Wonder.

Posted in Garden Diary by Jane Griffiths on the July 15th, 2019

I love roasting a whole chicken and then using the leftovers for various meals. Tonight I made a meal served in one bowl, but each of the components is cooked separately with different flavours. This creates a wonderful mix when served over rice, with the different flavours popping out.

It is all cooked in one pan, with each element decanted into separate bowls and kept warm.

1. Chinese five spice eggplant.

Cut eggplant into medium thick slices, quarter and toss with flour and five spice powder.

Sauté quickly in olive oil until browned and soft in the middle. Remove from pan onto paper towel.

2. Spicy carrots.

Slice carrots into sticks. Chop garlic, ginger and fresh chilli. Segment a couple of naartjies. Sauté carrots for a minute or two until just starting to brown. Add the naartjie segments, garlic, ginger and chilli. Continue sautéing until the garlic is just starting to brown. Remove from heat and sprinkle with dried mint and a pinch of sea salt.

3. Cashew courgettes

Slice courgettes lengthwise into quarters. Sauté with cashew nuts until starting to brown. Sprinkle with pul biber and a squeeze of lime. Remove from heat.

4. Chicken with delish sauce

Add shredded roast chicken to pan, add Indonesian sweet soy sauce, dark soy sauce and sesame oil. Stir through and taste to check it is the right balance of salty and sweet. Simmer til just thickened and add a squeeze of lemon.