Farewell to Floyd

Garlic and Coriander Chicken

Some of you may have noticed that when the great culinary legend, Keith Floyd passed on a few weeks ago, that I made no mention of it on this blog. The reason I did not at the time is because I had spotted this bloggers competition on the UK Food Bloggers Association to cook one of Floyd’s dishes, an adapted version of one of Floyd’s recipes or to create your own inspired by him. The competition is the idea of James Brewer of Back to the Chopping Board, a fantastic new blog and Julia Parsons, of the well known A Slice of Cherry Pie blog and the creator of the UKFBA.

Keith Floyd was a legend in my mind. I remember watching his shows as a child and wanting to travel around the world and cook. I unfortunately do not travel around the world much at the moment, but I am, hoping that will change in future. However I do cook. Ocassionally, with a glass of red wine in my hand too!

David Pritchard, the producer who discovered him and brought us all his shows was helped by Keith into bringing Rick Stein to our TV screens. Another culinary genius, in my opinion. Therefore, I think we need thank David for bringing us both Keith and Rick as they are an inspiration to many and have helped to change the face of british food over the last 20 years.

My tribute dish to Keith Floyd is his Garlic and Coriander Chicken, which comes from the Floyds’s Great Curries cookbook. I slightly adapted the recipe by using ready ground spices (they were already open) and reducing the quantities for 2 people. Also, I was ill at the time of cooking it so was limited to my local shop, which sells no fresh coriander.

Ingredients

  • 2 chicken breasts
  • 3 garlic cloves, peeled
  • 1tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp of corainder, cumin and chilli powder
  • 3 tsp veg oil
  • Yoghurt and mint dip and salad to serve

Method

  • Put garlic and salt in pestle mortar and crush.
  • Add other ingredients and mix into a paste.
  • Rub over chicken and leave to marinate for 2 hours.
  • Cook in oven for 20-25 minutes at 190°c
  • Serve with yoghurt and mint dip and salad with a glass of red wine to toast Keith. Enjoy!

That’s all for today folks. I will be back hopefully at the weekend with review of a meal I had recently at Pizza Express.

Happy Cooking! :-)

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6 Responses to Farewell to Floyd

  1. Looks fantastic, and I’m pleased to see the glass of red! Thanks for entering.

  2. Hey Jo, that looks very tasty. Thanks for taking part, the round-ups will be posted soon.

  3. What a delicious-sounding way to do chicken! Have you seen the clip from Floyd of the first time Rick Stein was on TV? Two of my heroes dancing around a kitchen!

    • I have seen the clip. Its one of my fave moments of food tv ever! The chicken is good too. Thanks for visiting my blog :-)

  4. Great recipe. The wine tops it off!

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