Sunday, 31 August 2008

30.08.08: Scrambled eggs with chorizo, black bnz, and fennel salad

This was a lot easier than it looks: We already had the black bnz and corn-studded polenta from Thu nite, and it doesn't take much to throw chorizo and eggs in the pan. Meanwhile, a bulb of fennel finely sliced, fresh pea shoots, and tomatoes carried off a lime and peanut oil dressing without a whisper of complaint.

Chorizo, black bnz and scrambled eggs make good comfort food with the polenta bringing all the elements together. I luv me some crunchy fennel and enjoyed the subtle hint of aniseed in the salad, especially mixed with the lime dressing. Easy-peasy and tasty, this fast slow-food was light on the washin' up to too. Now that's what I call a meal deal.

SHE SAYS: I love chorizo - that salty, fatty, paprika flavour can tango with my tastebuds anytime. why can't it be as good for you as, say, beetroot? But anyway. Salad countered all that cleany with crunch and fiber, while the beans and polenta, which only improved in the fridge, gave everything a smooth-goin' herby twist.

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