Sunday Funny Sunday........

How can we live in harmony?
First we need to know we are all madly in love with the same God.
Thomas Aquinas 


Waiting for the sun to shine. Don't wait just read on and get some cooking done, always makes my sun shine. In the mean time here's the Ukulele Orchestra of Great Britain doing their stuff.

 

These guys are the the best ukulele orchestra give this watch it'll make you smile.

                                 Saw my x-rays yesterday hope they weren't photo shopped.
                                 Bunion totally gone just this learning to walk again is a pain.

Did you hear about the guy they found dead with his head in his cornflakes?
                                                                                     The police thought it was a cereal killer.

 

Okay let's cook.....just a snack for this Sunday or save and do it tomorrow. On this a day off here in the UK for everyone else do it any way it's simple enough.

Chicken in Honey & Lemon with Brown Rice

For 4 persons

4 Chicken Breasts

150ml Vegetable Oil

2 tbsp Honey

2 Lemons

Small bunch Coriander

1 bunch Spring Onions

400g Brown Rice

800ml Water

6 Black Olives

2 Onions

Put the rice and water into a saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. No peeking until then; valuable steam escapes! Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.

Mean while cut the chicken breasts into thick slices about 2cm thick.

Grate the zest from the lemons and squeeze the juice out.

Shred the spring onions and the coriander reserving a few leaves for garnish.

Heat up the oil in a frying pan, season the meat with salt and pepper and flash fry to give a little colouration on the meat.

Then pour off the oil and add the lemon juice and honey. Boil up and mix in the spring onions and coriander.

If your sauce is too thick let it down with a little water to get a nice consistency. You'll know how you like it with the rice. Taste and season further if it needs it. Too sour add a little sugar.

Cut the olives into slices, cutting lengthways to avoid the stone.

Once the rice is ready fork the olives and lemon zest into the rice. Taste and season if necessary.

Serve it up garnished with a sprig of coriander.