Don't Overthink things..

This is a post about not overthinking and how to make my number one go-to meal, Chicken Pilaf.

Here we go again with another fantastic instalment of “This is not a cookbook”, it is such a fun process actually writing down my recipes and trying to decant my brain onto some (digital) paper. For all of you that have followed me on social media you will know that my creativity happens in the moment.  I try not to plan too much and just unload my brain when it is in full creative flow that way you get to see the real me. 

A short story about being creative before I get into the meat of the newsletter…. I once wrote a cookbook, all the way from building the concept to developing the final recipes! There were days I could write 10 recipes without even thinking, my weird, creative brain could taste the recipes as I was just putting ideas down on paper. Then there were times when I would be staring blankly at my screen, watching videos of goats screaming and badgers talking about mushrooms! There was too much pressure to deliver like the days I was feeling creative and my brain said NO.  My point here is don’t overthink it….

Speaking of not overthinking, my friend asked me to run a marathon last week and not just any old marathon. I ran the OG marathon from Marathon (the place) to Athens. I have always said I can get anyone around a marathon as it’s all in your head! I have done a bunch of ultra marathons and even a double Ironman. I am not writing this to show off to you but to tell you that if you have done it once, doing it again is all a mind game soooo DONT OVERTHINK IT!

My “don't overthink it” mantra is a perfect mindset when it comes to food.  Let those intuitive thoughts in, play, have fun and cook from your soul. Sounds a bit wanky buuuuut … if it feels right to stick something in bloody do it. A little bit of curry powder dusted over some chips with MSG yaaaas girl! Or what about not overthinking the health benefits of MSG? It won't kill you or give you a headache - that’s the 10 pints of beer you have when you go for a Chinese!

When I went to Athens I was expecting to come back with a massive vocabulary of Greek food that I had eaten and wanted to recreate but to be honest I just ate loads of Souvlaki! It was majestic! But the 2 day trip wasn’t enough to really explore the food scene in Athens.

We eat pasta and pizza like real tourists the night before the marathon, but fater the marathon we found a real Greek place. I can’t remember what we had but it was all wonderful and Greek - lots of braised bits, sauteed squid, Taramsalata you know the drill and plenty of Ouzo to wash it all back!

Anywaaaaaaay for those wondering. This weeks recipe isn't Greek, it's just one of my favourite lazy dinners that you can’t get wrong, you can be playful in loads of ways with it, it’s one of those dishes that changes each time I make it, but always gravitates around a similar base. It is a one-pot wonder and cooks in 45 mins, which makes it a brilliant go-to for time-poor, faff-free evening meals.  It’s a PILAF!!!!

Before you PAID legends get to the recipe, have a listen to my ‘Lessons with Mart’, which is all about rice, more importantly, fluffy rice.

Lessons with Mart Notes

• The difference between fluffy and sticky

• Fluffy - basmati, jasmine etc

• Sticky - Risotto rice, Paella rice

• What makes rice sticky? Starch

• Jiro Dreams of Sushi - mad documentary

• It can be confusing with fluffy and sticky

• How to cook rice.

• Do you need a rice cooker?

• Rice absorbs lube when cooking

Podcast notes

• George talks Cafe de Paris butter

• Vac pac machine (Multi-Vac)

• Question of the week: What is the only food in the world with an eternal life span?

• Ingredient of the week: Curry powder

• George makes Cauliflower cheese

• Bolst curry powder - George's favourite

• Fajitas - Britain’s favourites - how to make an old El Paso seasoning

• How to make a Yorkshire pudding

• Gadget of the week: Sous vide Machine

• Sous vide steak chat

This weeks recipe

This chicken pilaf is my go-to lazy but delicious meal! You can adapt it in so many ways, adding loads of different spices and dried fruit, changing the meat, and adding more veggies! It’s almost tipping over in the biriani-style rice. Honestly, trust me on this one… you can’t get it wrong! And for bonus points, this is a one-pot wonder.