Monday 18th Aug '08

Breakfast
leftover rice with Chilli Chicken & Beans stirfy
Granny Smith apple slices

Lunch
Combination Ho Fun with fresh cut chilli
fresh Blueberries and Mandarin

Dinner
Rack of Lamb with Roasted Vegetables

I fed Simba his dinner. Chicken with Spring Vegetables. Smells good!

I decided to have some potatoes, carrots, pumpkin and garlic with the lamb rack I marinated last night. I arranged them all in the baking dish and drizzled some olive oil over the vegetables. I covered the lamb bones with some aluminium foil so that they won't burn while cooking. Into the oven for just under an hour.

Meanwhile, my mum was frying some fresh tofu and I snacked on that with some soy sauce and chilli.

Just as I did last night, tonight I prepared what I would have for dinner tomorrow night. I wanted to make chicken mignonnes. I used to work at the Lenards Chicken store in Centro Maddington (used to be called Metro Maddington back then when I was in highschool). It was the first job I had. I remember how we made the chicken mignonnes there and put that knowledge to good use tonight.

Oops! When I unwrapped the chicken thighs I had bought today on the way home from work, I discovered that they were not deboned. Bugga. I got out a sharp knife and spent about ten minutes cutting the meat away from the bone. Once that was done, I lay each piece (outer skin side down) and made a cut in the centre lengthways but not all the way through. I folded the thigh at this cut (just as you would if it had been a piece of cardboard) and wrapped some pieces of bacon around it in a circle. I didn't have any wooden skewers so I used a metal skewer and pierced both mignonnes onto it.

Now for the herb butter. At Lenards they use a garlic butter but I wanted a herb butter. I combined some melted butter with some dried mixed herbs and chilli flakes. I poured this melted butter mixture into a little plastic bag and put it into the fridge for the butter to harden up again. Later, I took it out of the fridge and warmed it up enough so that when I cut a small hole in the bottom corner of the bag, I could squeeze the butter through like a piping bag. It got a bit messy because the hole I made wasn't quite big enough but I managed to get the butter out and onto the chicken. Into the fridge for dinner tomorrow!

Time to take the lamb out of the oven!