First heard the word Lavender ~ when I was in kindy... singing Lavender's Blue, dilly dilly, Lavender's green...
|Image ~ from Google|
First taste of Lavender would be in 2004, Aunty Helen baked Lavender Butter Cake for our 'Bon Voyage' Party.
First touched and set eyes on Lavenders would be in spring 2005, my front garden, Lavender bushes that would make my heart sings every springs... I once cried when the builder conveniently parked his 4 wheel drive on top of my Lavender bush... how could he be so blind!!!
And here it is ~ First cooking with Lavender... last weekend
Recipe (adapted from Fiona Hunter)
4 boneless chicken breast900ml chicken stock (900ml water + 2 cubes of maggi chicken stock)1 cup of polenta50g butter450g baby spinach8 grapes tomatoes - halved
2 tablespoon of olive oil2 teaspoon of fresh thyme2 teaspoon of fresh marjoramsalt
- Clean and pat dry the chicken breasts with kitchen paper. Slash the chicken deeply and leave it aside.
- To make the lavender marinate : Combine all the ingredients and season with salt. Spread the lavender marinate over the chicken and refrigerate for 3 hours.
- Meanwhile, bring to boil the chicken stock and add polenta in a steady stream. Keep stirring until it thickened (about 2-3 minutes). Pour the cooked polenta into a buttered tray and allow to cool. Once it has cooled, cut into squares. Heat up butter in a frying pan and fry the cubed polenta until golden brown.