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Wednesday, 30 May 2007

Near-molecular gastronomy: all up in Illona's grill



Illona has emailed us with her recipe. It's a cut above most - quite literally people. In her words:

"Just thought I'd share my recipe with you. I got a couple of fresh chicken breasts and put a few slices down them both, not all the way through, just deep enough to help the flavour penetrate. I marinaded them in Reggae Reggae sauce and then put the under the grill. Everytime I turned them I brushed a little more sauce on. Then to top it off I put a few slices of mature cheese over the top and let it melt under the grill. It was delicious. Here's a pic of how the meal looked. I recently improved on this too by adding a couple of strips of crispy streaky bacon over the top. Try it out!"

Seriously Ils, you had us at 'a few slices'. But the cheese and bacon? Total, unadulterated Reggae Reggae GENIUS. And check out the picture... Crispy potatoes! Corn!

What a way to return after a month away.

Verdict: Illona - you get a 9/10. Pure grilled gold.

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