Monday, 9 July 2012

BBC Good Food Griddled Chicken and Corn on the Cob

There's a quote from my favourite film that just about sums up the advice I'd like to give out to several people that I know today.  It's something that I need to learn to remember as well.

"But sometimes a person we love, through no fault of his own, can't see past the end of his nose."

I won't go into any details on the subject, but it just about sums my day up.  And why although I think my day today has been a Crappy day from Crapsville, there are people around me who've had worse days and have worse problems in their lives.  There are also people who I know are currently judging me for apparently not seeing past my own mediocre problems who if they knew the whole story (which of course, is none of their business) would understand my apparent myopia.

This July weather makes for rubbish light in my kitchen
Anyway, enough myopic belly button staring.  Monday's are always a tough day for fodder in our house.  It's a long day in the office, now preceded by a 4am start for a run so by the time I'm home at 6pm, tea needs to be quick, simple and tasty.

Monday's are the day I really rely on the simplicity of BBC Good Food to come up with something from the content of my fridge.  This is from the June 2012 issue of the magazine which is still lurking on my sofa.  I've still to find the time to read the latest edition.

I needed to stop off for a couple of bits and was horrified to find that corn cobs were £1.99 for two.  I know it's out of season, but I just couldn't justify the expense at the moment.  Especially when I know in a few short weeks, they will be selling them fro about 25p each.  So I improvised with tinned corn, cooked it in a smoking hot frying pan and it still chargrilled really well.

There's not much else to say about the recipe other than it's simple and quick.  I'd not thought about making my own spice coating much before - I tend to use the Schwarz pre-made ones - but this worked quite well and I'll use it again to add a bit of variety.  

You can find the recipe online here.

PS: Without Googling, do you recognise the film that this line is from?  I've only watched it about 1,000 times and know it word perfectly.

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