Thursday, 1 July 2010

Some of my favourite summer smells

The smell of flowers after heavy rain, freshly cut grass on a sunny day and the smell of chicken roasting. Summer is a beautiful time for berries and many things. Our summer evenings stretch into boundless fields of possibility, its as though we are more awake this time of year, our senses heighten and the outdoors is inviting, tugging us towards open spaces. Lightness lingers and our appetites ask for freshness, please.

I have a lovely recipe that captures my three favourite summer smells, 'Sumptuous seared chicken with Salsa Verde and summer vegetables'.It's seriously delicious in a confident and clean way. Salsa Verde is like a spring clean for the taste buds, pleasingly peppery, fragrantly fresh and you'll also be giving your skin and hair a luxuriant treat too, for good extra virgin olive oil is one of mother natures finest gifts, a true tonic on the moisturising front. Italians lace it on char-grilled vegetables, grilled Italian sausages and pan fried tuna. See what else it goes with, its simple to make and totally wonderful.


chicken breasts, skin on 4
olive oil, 1 tbsp
sea salt
long stemmed broccoli, 12
baby new potatoes, 16
red wine vinegar, 1 tbsp
capers, rinsed 1 tbsp
butter, a knob
red onion, 1/2 thinly sliced
sea salt, a pinch

flat leaf parsley, 1 small bunch
coriander, 1 small bunch
mint, 1 small bunch
red wine vinegar, 1 tbsp
capers, 1 tbsp rinsed
anchovies, 2
garlic, 1 clove bashed
extra virgin olive oil 5 tbsp
black pepper, a generous scratch

BOIL potatoes for 10-12 minutes, depending on size.
WASH the herbs and place all the salsa verde ingredients in a blender and whiz.
BRUSH chicken with some olive oil and rub a little salt into the skin.
HEAT a griddle pan on a medium heat and fry the chicken breasts skin side down for five minutes, turn and fry for a further five minutes.
BAKE in the oven for five minutes, then take out, cover with foil and allow to rest for a five minutes in a warm place.
DRAIN potatoes and stir in red wine vinegar, capers, butter and red onion. Leave in pot to keep warm.
COOK the broccoli in boiling salted water for four minutes then drain.
SPOON on potatoes, arrange broccoli and top off with the lovely chicken breast.
DRIZZLE the salsa verde over the chicken, spoon some around the plates and serve.



  1. Wow...Sinead! I'm absolutely lovin the new blogs ' feeling food' I'am definitely feeling the food baby, my mouth is watering!! Yum yum!
    I will be trying out the recipes asap!! Please keep up the fab work, can't wait to taste your delicious recipes, very proud of you. Lots of love Angxxx

  2. Thank you beautiful Angie/Angel!! xxx

  3. Wicked!

    From the name of your blog (Feeling Food is such a good chioce!) to the way you put the instruction on how to prepare it, with the capital letters.

    THis is a food blog!

    And trust me, I read food blog every day for work!

    Greg at

  4. Sinead this looks incredible, congratulations on creating such a vibrant and colourful blog that truly reflects your culinary talents.

    I can't wait to see much more of this over the summer and will look forward to many more gastronomic delights to appear.

    Well done and keep up the excellent work.


  5. Dia dhuit a Shinéad,
    your blog is superb and the seared chicken with salsa verde bears comparison to my incredible boiled egg and toast. I jest of course.
    Keep up the good work. I will have your Aunt Kate try this recipe as beans and toast is about the best I can do. Let us know when your cookbook comes out.
    Slán agus Beannacht Dé ort


  6. Thank you for your comments, they are always very welcome, and please do keep sharing your thoughts! It's lovely to read the various feedback. I'm smiling from ear to ear! It's so good to have got this "Feeling Food" blog off the ground. Thank you for signing up, please do if you haven't yet. xx

  7. I made this receipe the other night - its delicious! and went down a treat with my friend! The salsa verde is such a burst of flavour - you could use it with fish as well. Looking forward to cooking it again!

  8. Ooh lovely! I tried the salsa verde with a fillet steak too and it was mouth wateringly good. I'm glad you enjoyed it;-) Thanks for the comments, please keep them coming. FFX


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