Last weekend I joined some friends for the weekend in a 17th century chateau in Burgundy (sorry I know I am boasting... I can't help myself!).
On the first night, we were cooking a BBQ for dinner. My friend Christoph had bought some Bon Maman chestnut spread... he didn't quite know what it was when he bought it, but thought it might be interesting to try.
He and his girlfriend decided that it might be fun to use it as a sort of marinade on some chicken breasts they had bought for the BBQ. I suggested that mixing it with grainy Dijon mustard might balance the sweetness, so Monika did just that; smeared the chicken with pretty close to even quantities of mustard and chestnut spread.
The chicken was cooked, and the marinade declared to be an unqualified success. I thought I would post it up here so that I would remember it, and maybe you could try it sometime. It proves once more that the real key to exciting cooking is the willingness to just experiment, and try new things that you haven't tried before.
THE POETRY OF SPRING
1 day ago