DE-STRESSING MONDAY SUPPER
I've had a fraught day! And it's all Bob Crow's fault. Yes, he called a Tube strike and made my journey home from my Monday job in Notting Hill a supremely convoluted affair. It was all right going into work this morning: the District Line was running from Wimbledon to Earl's Court and, thanks to a neat App on my iPhone helpfully called 'London Bus', I was able to find out which bus would take me from Earl's Court to Notting Hill Gate (it was the 328 to Golders Green, for those who are interested in such minutiae). I left work at 12 noon, after a fight with the laptop which, after downloading a new bit of software, decided to stop working and refused to restart, despite some very stern words from me. I took all the typing home with me in the end, and set off for Earl's Court (on the 328 again, this time heading for Chelsea/World's End). Because I was on the bus, I had to forego my usual Monday lunch of Pret A Manger's deluxe sushi box, and had to buy a slimey pasta salad from M&S instead. When I got to Earl's Court, I marched through the small picket line ("Comrades! We demand the RIGHT of every man AND woman..." etc etc) only to find that the Wimbledon service had been suspended (damn those striking workers!!). Back on Earl's Court Road I joined the patient queue at the bus stop as a great phalanx of people waited stoically for the no. 74, which arrived promptly, though already three-quarters full. This bus was headed for Putney Bridge, and I 'enjoyed' a 40-minute ramble around the less salubrious backstreets of Fulham. From Putney Bridge, I took the 85 to Kingston, whereupon, I decided to have a pause, buy some leeks and vermouth, before taking the 281 (Hounslow) to Teddington.
'Last Lick' sauce
300ml double cream
6 cloves of garlic (peeled but whole)
about 4 sprigs of fresh rosemary (can be left on the stem)
can of anchovies (no need to chop)
about 8 sundried tomatos cut into very thin slices.
Put the cream, milk, garlic, rosemary and anchovies in a pan. heat and bring to the simmer. simmer lightly for about 30 minutes stirring occasionally. After 30 minutes pour sauce into a sieve that is over a bowl, push through the now very soft garlic (the anchovies will have 'melted'!). This bit can all be done well in advance and just when ready to serve, mix the sauce with the sliced tomatoes and reheat.
Carve the chicken, and arrange with the vegetables. Pour over the sauce. When you eat this, you will understand why it is called "last lick"!