Half a roasted red pepper garlic focaccia from a local bakery (Seif Foods) plus a basic undressed cuke and tomato salad. The focaccia is stuffed with sundried tomatoes and redolent of garlic. Shatteringly crispy after a short toasting that fills the apartment with smells of garlic, this makes a perfect lunch.
I seldom cook meat and rarely grill, so I'm pleasantly surprised by how this adaptation of a recipe for Viet-grilled chicken worked out. The rather anaemic chicken thigh was marinated in lime juice, canola oil, pepper and fish sauce and grilled. The lime flavour was very evident in this very moist chicken, but not the fish sauce (probably due to the surprisingly bland brand I recently purchased). Nuked red skin potatoes and more cuke and tomato salad round out this weekend lunch.
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