Recipe for the weekend

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If we’re lucky, the food we eat on holidays abroad is fresh, it’s really delicious and is often in unusual recipes we’ve not come across before.

Perhaps the food is part of the reason we tend to return from holiday feeling so good and so healthy, along with the relaxation and sunshine, of course.

Not all of us can afford to holiday abroad but we are all able to introduce a little bit of post-holiday feelgood factor into our diets at home quite easily.

For instance, the BBC GoodFood website lists what it calls ‘Holiday-at-home recipes’ such as Spicy seafood stew with tomatoes and lime, Barbecued Greek lamb with tzatziki, Jamaican spiced chicken with chargrilled pineapple, rice and peas plus a quick and healthy version of paella.

Karl Sergison, of Sergi’s Deli in Spalding, returned from Rome with this recipe for Italian chicken rissoles.

you will need

2 skinless and boneless chicken breasts

2 eggs, beaten

4 tbsps breadcrumbs

A pinch of cinnamon

6 tbsps olive oil

2 celery sticks cut into cubes (small)

1 clove of garlic finely chopped

1 tin chopped tomatoes

A little stock if necessary

Salt and black pepper

method

Roughly mince the chicken. Put it in bowl and mix with the eggs, breadcrumbs, cinnamon and salt and pepper.

Use your hands to shape the rissoles into about eight shapes.

Heat the oil in a large frying pan, add the rissoles and fry for two to three minutes on each side, until brown. Remove from the pan and set aside.

Add the celery, garlic and tomatoes to the pan. Bring to the boil and simmer for five minutes.

Return the rissoles to the pan and cook for another ten minutes, adding a little stock if the sauce thickens too much. Serve with bread.