This morning I got up early and went out into the foggy misty morning, over field, through hedges and down to the river. Walking in the mists across the fields always feels like I am walking between the worlds, wandering in and out of the dimensions at will. It becomes a walking meditation flowing with nature and hearing the calls of all those beings wandering in the mists between our world and theirs.
When I eventually come back in to the kitchen I am renewed, energised and inspired. Of course there is the all important first and only cup of fresh coffee to be made and imbibed while choosing the music that inspired the above recipe. Still a cold and foggy day outside, and the only place to be is in a warm kitchen filled with music, a sage green candle burning, and some incense burning – a new delivery incense made in Santa Barbra of all places – such amazing aroma - shifting into a higher vibration and cooking and creating to create soul nourishing, light and flowing, heart warming food.
Requests were made for stew, a hearty winter casserole of chicken and vegetables – ‘something to stick to ya bones’ – and yet that wasn’t the energy that returned with me. I wished to create a summery golden, dish that was bursting with light and harmony and reminiscent of warm days in the garden eating and laughing.
The music of the moment was the Bliss album – Hundred Thousand Angels. A Hundred Thousand Angels
Another track that invokes a full throated sing along is I am the Light
Looking round the kitchen I saw an abundance once more of Clementine’s – they seem to multiply in the fruit bowl until they spill over and shout out for attention.
I went into the depths of the kitchen cupboard to dig out the perfect cooking dish – a Spanish terracotta dish I bought years ago in Spitafields market, after failing to buy one in Spain.
INGREDIENTS
2 chicken breasts, cut in half lengthways
2 small leeks, sliced in small chunks
1 red pepper, sliced thinly
1 sweet potato, sliced into small chunks
Juice of 12 Clementines
1/2 pint water
1 teaspoon vegetable bouillon
Salt,
Freshly ground black pepper
Fresh or dried thyme to taste
METHOD
Pre heat oven to 190C/ Gas Mark 5
1. Put chicken and vegetables into the dish. Season and add thyme and bouillon powder.
2. Add clementine juice and water and stir a little to mix in powder.
3. Use tin foil to cover the dish and put into preheated oven.
4. Cook for 1 hour and then take out to check chicken is done. Taste and adjust the seasoning as required. At this point I add a little orange zest and use cornflour paste to thicken.
5. I served this with Soba Pumpkin and Ginger Brown Rice Noodles
So a fat free and gluten free dish - you can serve this with brown rice or even potatoes, but I found we enjoyed this light citrus summer dish as an antidote to the winter blues.
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