Soup, chicken and salad

You will be pleased to know this should be (if nothing else comes up to distract me) the first of multiple posts this evening!

This was our dinner on Wednesday night this week. First, Jac served up bowls of soup she’d made on her day off (she had Tuesday after Easter off while most of us had to go back to work – lucky her!). She made mulligatawny from the same recipe book we made that delicious Venetian chicken soup from last year. This curried soup was made with lamb and vegetables, and was really tasty. A big bowl of it eaten with freshly torn chunks from a crusty loaf of bread would make a lovely winter’s dinner.


For the main course Jac panfried chicken thighs which she’d rubbed generously in barbecue seasoning (that’s exactly what it’s called – I don’t know what’s in it – it’s a red powder). They look really blackened in this photo but they didn’t taste burnt at all. They were delicious and savoury and just perfect for a chicken-loving gal like me.

Chicken thighs close-up

We ate the chicken with bowls of salad. Quite a balanced meal, I thought.

Chicken and salad

It wasn’t part of the recipe, but Jac put cabbage in our soup – just because we had cabbage to use up and we both love cooked cabbage. I highly recommend putting cabbage in the soup – if anything, it helps boof it up too. Oh, and of course, as she loves to – she also chucked in some frozen peas. :)

Our flavouring herbs sort of broke down and escaped and got mixed in with the soup – not sure if it was a result of the herb-tying technique used :) (this is not a criticism of Jac’s herb-tying abilities!). I ended up eating the celery stalks – they wound up in many mouthfuls of soup – they tasted kind spinachy, really quite good. The bay leaves of course, we didn’t eat – who eats bay leaves? Ewww.

Recipe from Mallos, Tess. Australian All Colour Cookbook. Dee Why West, NSW: Paul Hamlyn Ltd, 1977, p.11.

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