I discovered La Cigale French Market this weekend – Yes I know, where have I been? :). I love going to weekend markets, the vast sea of fresh, organic vegetables and fruit is amazing. I picked up a large fancy lettuce, basil, huge peppers, asparagus and strawberries all for $12.
While I was at La Cigale, Mel and I purchased some french pastries – cinnamon brioche and almond crossaints with coffee – Bliss on a Sunday morning. French flags were everywhere so it felt as though you were in France :). There is a wine cellar also which sells expensive bottles of French & European wine from $10 per bottle – wine heaven.
Ham and cheese crossaints fresh from the oven, brioches, whoppie pies (post to come), cheesecakes, bread rolls, cheese, olives …. a feast for the eyes!
When I got home from the market I decided to make basil chicken for dinner – yum
Basil and Lemongrass Chicken
1 large bunch of basil
1 teaspoon of lemongrass
1 large pepper
4 stalks of spring onion
1/2 a brocolli
5 storks of asparagus
1 bunch of bok choy
5 boneless chicken thighs
Rice to serve
1/2 teaspoon of garlic
Wash and chop up the spring onion and bell peppers into thin slices. Heat wok on the stovetop with a tablespoon of olives oil. When the pan is hot place in the chicken thighs and brown the bottom side for 8 minutes, turn over and brown the other side.
Place the lemongrass, washed basil, garlic and a tablespoon of water into a blender. Blend until all ingredients have been reduced to a green liquid. Pour the basil reduction over the chicken and simmer for 15 – 20 minutes. Serve with the steamed green veges and a portion of white rice.