Back to the Beginning

Soooo, ask me what I've been doing with my life over the past few months...... Wellll, I quit my job as an engineer, I did the twelve week cookery course in Ballymaloe, I took some - much needed - time off to re-evaluate my life, I got a job in Cafe Paradiso in Cork, I got a gig as a private chef in Cork (once a month), I moved to Cork AND I'm turning 30 next week AND I'm single again.... It's all go go go and I'm looking forward to my next holiday already.

I just started work in Cafe Paradiso and will be doing mainly nights to begin with. Hopefully, the boss will take pity and allow me to have some form of social life and let me work the odd Friday / Saturday lunch so I might again, get to see what the inside of a glass looks like. To be fair, before I even started, I asked for the 30th off as that's the night i'll be celebrating(?) my 30th which was no problem so happy days. Anyway, work; it's very hectic and at the moment I'm in training so I'm trying to do more and more on my own each night. Don't get excited, I'm not dreaming up & cooking my own fabulous recipes or anything like that, it's just the sheer volume of work that has to get done every night is daunting. I'm also pretty nervous about next week as i'll be on my own in a section... Someone will come to my rescue... Won't they?

Now, back to more important matters; after many many months of blather & chat, finally, a recipe. This is a Ballymaloe recipe and it's so tasty it's ridiculous. I'd forgotten about it and when paging through one of my many lever arch folders packed with Ballymaloe recipes, spotted it and thought to myself, "i'll have that for lunch tomorrow", and I did. Enjoy!

Crispy Chicken Sandwich

with whatever you like, I had buttered baby courgettes & smashed new potatoes

Serves 4

What You Need

4 Chicken Breasts

2 Tbsp Dijon Mustard

4 Slices of ham

Some gruyere cheese (or cheddar)

About 3 Tbsp flour (seasoned)

2 eggs beaten

3 slices of bread made into breadcrumbs

 

What You Do

• Cut the chicken breasts across the middle & open them out (like a book)
• Season the inside and spread with some mustard, then add the ham and a slice of cheese
• Arrange the flour, egg & crumb in three separate bowls
• Fold over and dip in the seasoned flour
• Pat off any excess flour and dip in the egg
• Finally, dip in the breadcrumbs
• Heat some butter in a pan and add the chicken breasts. Cook for about 3 minutes on each side until browned. Transfer to an oven, preheated at 180C for about 15 to 20 minutes. Yum!

Comments

[Deborah]

Wow Sarah, mad changes, eh? Congrats on the job and move. Hope you're happy!

[Maz]

Hi Sarah,

Glad to hear your in gainfull employment again, sounds like you've really landed on your feet in Cork. Hope you're enjoying it down there. There are some fantastic bloggers in Cork so make sure you make contact with them. Make sure you let me know the next time you escape from cork and we'll meet up for a drink or coffee in in LK!!

[Siobhan]

Congrats Sarah!! Wow! Major changes for you! I can't believe you're working in Cafe Paradiso! I haven't been there since my days of being a waster/student in UCC over 5 years ago!

I'm still blog-watching by the way, though I'm breaking the ice with a little blog of my own, not entirely foodie though, but I'll be sure to tell everyone all about it when I finally get something interesting on it! :o)

[Rachel@fairycakeheaven]

oooooooooooooo well done you!!! you are truly an inspiration!!! am well impressed I can tell you. Happy nearly birthday aswell Sarah

[Sarah]

Thanks guys for the kind thoughts.

Maz, i'll be home the next few Sunday & Mondays so could maybe meet ya for lunch on one of the Mondays. Send me a text.

[Sophie]

That's great that you made your own bread crumbs! The chicken looks perfectly crunchy and delicious :).

We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, [email protected], if you're interested.

Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

Thanks :),
Sophie
KI Chief Blogger

[Jen]

Hi Sarah,

Congrats on all the great changes you have made with work and the direction you are taking. Cork is a great place to live and full of such lovely food. Best of lock with work and happy birthday.

[Olasz]

You go girl! All the best, and show them who's the boss ;)

[angela orr]

just wanted to say i love your site/blog. found it through goodfoodmoodblog 9which is also great). thought di would drop you a line and let you know, and i am going to try this recipe this weekend, looks delicious!

[Maeve]

Hey Sar
It's been a long time since I logged into your blog! Looking fwd to seeing you back on it more regularly now that your home! I'm definitely going to try this recipe out on Sunday - looks yummy :-)

[Siobhan]

Hey Sarah,
I finally set up a foodie blog of my very own! And it's such a small world, because today a friend asked me if I knew you! Food brings people together I guess!! haha :)
Hope all is well with you!
Siobhan

[NenaghGal]

I shouldn't be reading this when I'm hungry! This sounds delicious!! Great idea for a good family dinner! Love the blog, best of luck with your new job, life etc.

[NenaghGal]

Oh and do check out my blog - NenaghGal - http://nenaghgal.blogspot.com!!!

[Siobhan]

Hey Sarah, It was great to meet you last night! I feel a lot less like a stalker now! :D Who'd have thought that Tag Rugby and Food Blogging would overlap like that?! :) Congrats again on making it to the final/Nationals! Will have to call in to you in Bedford Row, if I'd known I would have called in earlier.. (*hint hint - start blogging again! :P )

[オテモヤン]

http://oppao.net/n-ona/
http://oppao.net/navi/
http://oppao.net/new-d2/
http://oppao.net/fd3/
http://oppao.net/soap2/
http://oppao.net/bg2/
http://oppao.net/host2/
http://oppao.net/lesson2/
http://oppao.net/op2/
http://oppao.net/fl3/
http://oppao.net/bb2/
http://oppao.net/s-este/
http://oppao.net/rd2/
http://oppao.net/kawa/
http://oppao.net/n-club2/
http://s-auc.net/

[vincent]

Hello,

We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,

Vincent
petitchef.com

[laboratory freezers]

Yummy! Looks delicious!