I’m on holidays at the moment and he’s at work. After spending a good few days with friends overindulging, I’m finally full. One pal and I went to a nice Jewish deli and had a classic salmon bagel. Then I pointed at something and asked what it was, to which the lady just looked at me and said ‘chicken’- that amused my friend no end! It was delicious though!
Another day, we went to our favourite eatery to have the best wings in the world. However, we’d tied a few on that point, made everyone order wings and then proceeded to finish them all off like some sort of weird communion wine ritual when they’d couldn’t finish. I really wish my friend’s parents hadn’t seen that performance! I think I learnt that in the last term of finishing school.
Thusly, I have decided to spend this week being virtuous! And that means furiously nesting! I’ve got the garden summer ready (unlike me) and painted the kitchen a retro colour. I can say the word ‘retro’ earnestly due to being the least cool person on earth. 
We christened the new kitchen with a celeriac remoulade and a perfectly cooked chicken breast. I just griddled two chicken breasts with two cloves of garlic, a fistful of parsley and salt and pepper. Each time I flipped the chicken, I smushed some of the garlic and parsley on each breast until it coated them lightly. At the end, i just peeled off the ‘crispies’ and we were left with a tasty breast. 
I used to buy celeriac remoulade in France all the time (it’s like their coleslaw). But I could never find it here due to not knowing what a) a celeriac was or b) a remoulade was and then I realised that we don’t have it in the UK. I’ve adapted Nigel Slater’s recipe and if our Nige does it then it’s sound in my books! It’s delicious- coleslaw can seem so gloopy whereas this stuff has a heady/nutty taste .
Celeriac remoulade
- 1 celeriac
- 1 lemon
- 4tbsp of mayonnaise
- 1 tbsp of Dijon mustard
- 1 tbsp of whole grain mustard
- Salt, pepper and few bits of parsley
- Grate, finely chop or mandolin the peeled celeriac (I’ve forgiven my mandolin and I’m pretty sure the chunk of my fingertip has left no traces since last year!)
- Squeeze lemon all over it
- Mix the rest of the stuff in
- Eat
Making Food Lady 