Words shouldn’t be difficult. Even a child can do it. Some people are great orators and can speak extemporaneously and about any subject. Other people have a more limited vocabulary, but can still speak at lengths about subjects they are familiar with. Talking is one of the easiest things in the world and yet, on occasion, this Barbarian can stumble and stammer or not think of the word for that skirt thingy you put on your clothes to stop getting stuff on them in that place you do the cooking.
If a man I met at a bus stop whose brain is addled with opiates can muster the creativity to come up with a story as to why I need to give him five dollars for his heart medication, then maybe I can come up with a blurb for this week’s post. Should be simple, right?
Then it hits me; I’m over thinking things! Keep it simple. The beggar at the bus top knows how to do it. One objective at a time. But add something slightly new to give it a fresh new twist… like the beggar did when he told the Lady sitting next to me that he needed six dollars to get the train to a job interview.
You can keep things simple too and add something new to a classic international dish. Try The Culinary Barbarian’s Port Wine Chicken Stroganoff.
Apron! That’s the word!
300g chicken breast
1 zucchini, shredded
1 large onion, cut into 8ths
3 garlic cloves, diced
10, button mushrooms, halved
2 tbsp paprika
2 tsp ground black pepper
1.2 tsp nutmeg
2 tsp salt
Butter, for frying
1 tbsp soy sauce
2 tsp Worcestershire sauce
250g sour cream
1 /12 cups port
Additional salt and pepper to season (optional)
- Slice the chicken into 2 cm cubes and place into a zip lock bag with the paprika, pepper, nutmeg and salt. Shake and rub the bag to ensure that all of the chicken is evenly coated in the spice mix.
- In a heavy based frypan, melt butter over medium high heat and brown the chicken on all sides in batches. Remove from the pan and set aside. Add additional butter to the pan and brown the onions and mushrooms until golden.
- Deglaze the pan with the port and stir with a wooden spoon, scraping the edges and base to ensure that all of the pan glaze is lifted. Add the sour cream, soy sauce and Worcestershire and stir well until a consistent sauce has formed.
- Add the zucchini and return the chicken to the pan. Reduce until the sauce has thickened.
- Season to taste and serve with egg noodles or rice.