Reheat wok back to high heat. Give the chicken pieces a good shake before placing them in the wok. Cook the chicken for 5-7 minutes, tossing and stirring frequently. After the chicken is cooked throughout, add the veggies back, and cook for another 3-5 minutes, letting everything meld together nicely.
Serve with some fluffy white rice.
Roquamole - Nigella Lawson
Oh Nigella, you make a young boy week at the knees. Your accent makes me swoon, and your recipes are the model of consistency and tastiness. I could bluster on and on about you, so rather than do that, I am going to give your Roquamole recipe a crack. The Halloween party for my company is nigh, and I plan on making this to wow the crowd. Here we go.
(Note: Nigella Express, Page 243: Roquamole)
1 cup crumbled Roquefort or Saint Agur Blue Cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapeños (I think I will use fresh)
2 tablespoons finely sliced scallions (green onions, you yanks!)
1/4 teaspoon paprika
large bag of blue corn tortilla chips (for maximum irony)
Crumble or mash the blue cheese with the sour cream in a bowl.
Mash the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions
Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips.
Serves 4-6
So, for the Roquamole, since I am the only person bringing any avocado-based dip, I will double the recipe. Or just make one serving and keep it to myself.
Serve with some fluffy white rice.
Roquamole - Nigella Lawson
Oh Nigella, you make a young boy week at the knees. Your accent makes me swoon, and your recipes are the model of consistency and tastiness. I could bluster on and on about you, so rather than do that, I am going to give your Roquamole recipe a crack. The Halloween party for my company is nigh, and I plan on making this to wow the crowd. Here we go.
(Note: Nigella Express, Page 243: Roquamole)
1 cup crumbled Roquefort or Saint Agur Blue Cheese
1/4 cup sour cream
2 ripe avocados
1/4 cup sliced pickled green jalapeños (I think I will use fresh)
2 tablespoons finely sliced scallions (green onions, you yanks!)
1/4 teaspoon paprika
large bag of blue corn tortilla chips (for maximum irony)
Crumble or mash the blue cheese with the sour cream in a bowl.
Mash the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions
Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips.
Serves 4-6
So, for the Roquamole, since I am the only person bringing any avocado-based dip, I will double the recipe. Or just make one serving and keep it to myself.
