Since Gywneth Paltrow cropped back up on my screen during Glee Season 2, I’ve been a massive fan. She sings (well!), acts, is a dedicated wife and mother… but most importantly she cooks! No longer just a hidden talent she has been treating her A-list friends with, Gwyneth Paltrow now shares the notes from her kitchen table with us mere mortals.
My lovely friend Laura bought me Gwyneth’s Notes From My Kitchen Table as a motivational spur-on to keep writing about my very own kitchen table… and it certainly has.
Gwyneth is a woman after my own heart and has clearly been brought up around good nutritious food. Her simple soups, salads, sandwiches and traditional family hand-me-down recipes mean she has got the basics down to a fine art and extents and expands upon them in some really clever ways.
I’ve now made a few of Gwyneth’s kitchen table recipes and her anti-pasto has been a god send! But the highlight for me from this book so far is her Teriyaki sauce. Although she suggests it with salmon, I”ve done this with lean chicken breast and it”s the perfect accompaniment to fragrant rice and asian greens.
Although there is a small initial outlay for the sauce ingredients, once they”re in the store cupboard you will get at least 5 helpings of Teriyaki for two, or four out of them – well worth it when you taste this sweet, sticky Japanese classic. Here”s my twist on the recipe, although I would recommend grabbing your self a copy of Gwyneth Paltrow’s ”Notes from my Kitchen Table” – particularly if you’re looking for a tasty way to eat smarter or a healthy way to treat your kids!
Ingredients (to serve 2)
4 tablespoons dark soy sauce
2 tablespoons mirin, rice wine (available from Waitrose or most Asian grocers)
3 tablespoons runny honey
5 tablespoons water
1 teaspoon of peeled & grated ginger (buy a jar which will last for ages)
few sprigs of fresh coriander
2 chicken fillets
Add everything except the coriander to a saucepan and stir well over a low heat until all the ingredients combine.
Crank up the heat to bring the mixture to a boil for three minutes then turn back on to a low heat.
Add the coriander and turn off the heat altogether. Leave the sauce to cool.
Meanwhile, slice two chicken fillets how ever you prefer them and place in a bowl.
Once the sauce has cooled, pour into the bowl with the chicken and give it a good stir so all the chicken is coated.
Cover with clingfilm and marinate the chicken for as long as you can but at least 1/2 hour (preferably overnight).
While your rice is cooking, transfer the marinated chicken into a shallow frying pan or wok and cook the chicken thouroughly.
Add your rice to a bowl and spoon over the chicken and lots of sauce! Serve up with some chilli and garlic steamed greens, or brocolli…