The Olympic Food Challenge has had its ups and downs for Joe and I. We started off with such good intentions. I researched recipes for all our countries, worked out what could go with what, and even did a vague menu plan for the 19 days. Unfortunately our plans went a little awry, as often happens, and we are a sad DNF (which is perhaps one better than a disqualification?!). Without going into too many details, at the end of week two I suffered a competition-hindering injury (aka gastroenteritis) and my dreams of going for gold were shattered.
As good sports, we have managed to squeeze in a couple of final dishes, but must first apologise to Kazakhstan (uzbek palov), Belarus (Belarussian apple pie), Botswana (Botswana cabbage), Iraq (lamb with rice and pistachios) and Sierra Leone (banana pancakes).
2 chillies, deseeded and chopped
8 chicken thigh and leg pieces
1 onion, sliced
1/2 pint chicken stock
1/2 teaspoon nutmeg
salt and pepper to taste
1. Brown off the chicken pieces and set aside.
2. Using the chicken fat (or, if necessary add another splash of oil), fry the onions until soft.
3. Add the chillies, nutmeg, chicken stock, seasoning and return the chicken to the pan.
4. Bring the stock to a boil and then reduce to a simmer. Cook until the chicken is done (roughly 35 minutes).
half a butternut squash, diced
1. Place the butternut squash into tin foil and pull up the edges to make a parcel.
2. Roast the butternut squash in the butter (add a small amount of oil to prevent burning) until soft.
3. Sprinkle with cinnamon before serving.