The Old Surgery’s recipe for lemon chicken
Posted by Juliet on March 2nd, 2009
It might seem a little tenuous linking a recipe to a stylish self-catering stay in the Cotswolds. But not only is Nigel Stengard-Green one half of the husband-and-wife team behind the latest addition to our Smith & Friends collection, the Old Surgery, the owner of this chic Tetbury retreat has also written a series of cookery books, collectively called The Seasonal Lunchbox.
This little green book provides easy-to-follow eco-friendly recipes for parents, and also donates a percentage of its profits to the Haller Foundation, a charity aimed at helping to improve Africa’s ability to feed itself.
And here is one of the recipes from ‘The Spring Lunchbox’, sure to brighten up any lunchtime…
LEMON CHICKEN
Serve: cold or hot.
Ingredients:
One free-range chicken fillet, cubed- Half a lemon
- Two spring onions (or one small or baby leek, if out of season)
- Sea salt (if you need to)
- Black pepper
- Rocket
- Olive oil or grape seed oil
- Rice (freshly made or pre-prepared) or couscous (follow packet instructions)
Heat the oil over a medium heat, add the chicken and brown, cooking for approximately five minutes until cooked through. Add the spring onions and turn for a minute. Squeeze the lemon and pour over, mix with the meat juices and take off the heat. Add a couple of light grinds of sea salt (if you need to and only after tasting first) and black pepper. Serve either cold on a bed of rice with ripped rocket leaves or hot on a bed of rice, in which case add rocket leaves when ready to eat. If rocket is not in season, use endive.
Now we’re not saying it has to be eaten at the Stengard-Greens four-bedroomed Cotswolds townhouse, the Old Surgery. But we’re not denying it wouldn’t taste especially good devoured at the German beer hall table in the courtyard or on a picnic in the surrounding Cotswolds countryside, either.…
This is a charming house in a charming little city. Perfect for a week end stay or prolonged vacation.
The kitchen is wonderfully equipped for foodies and the little garden perfect for pre dinner drinks. Our host, Nigel, is a great chef!
Summer or winter, does not matter- although we ourselves prefer summer in the Cotswolds.
With greetings from Sweden
By Lage Stone
On March 9th, 2009
Tried this one at the weekend (the recipe, not the accommodation) with crunchy rice (mum’s old recipe) and I’m pleased to say it was dang tasty. Highly recommended.
By Anthony
On March 17th, 2009