[singlepic id=231 w=500 h=333 mode=watermark float=left] Holidays are a wonderful thing, but when I arrive home the first thing I feel like cooking is a meal with lots of vegetables! I love my vegetables and I notice the tiny portions when you go out to a restaurant (unless it’s a vegetarian restaurant).
There was also a noticable lack of chicken in my diet while I was away – the amazing abundance of seafood in Tasmania had a lot to do with that. So, a quick flick through my new(ish) Nigella Lawson cookbook “Kitchen” found this recipe and thus an easy and quick Tuesday night dinner was born.
Some minor changes to Nigella’s recipe – I didn’t have any apricot jam, so I omitted it. I wouldn’t recommend this – it left the sauce a little bit bland. Also, I used a tin of pineapple (using the juice for the sauce) and threw in the pineapple pieces towards the end. I was actually a little surprised that pineapple wasn’t an ingredient – I’m pretty sure it’s compulsory in sweet and sour (right?).
Overall, I really liked the addition of Chinese 5-spice, which is not a mix I use often. The dish is also packed full of good for you vegetables which made me happy. You can serve with rice, or noodles like I did.
My apologies for the inadvertant blogging hiatus – there was a wedding and a honeymoon to contend with a blogging fell by the wayside. Rest assured, I have a big backlog of posts (lots of restaurant reviews) that will be heading your way over the coming weeks.