50 Woman Game-Changers - Delia Smith

I had never heard of Delia Smith until reading Gourmet Live's article on 50 Woman Game-Changers. It  just goes to show that we tend to pay attention to the media and TV shows on our particular continents and that cross-over is a rare and wonderful thing. Now, if Delia had a role in one of the BBC Masterpiece Theatre productions or in one of the Brit comedies or dramas that are becoming increasingly popular state-side, I might have had a chance.  Instead, she's big on cooking shows, in cookbook publishing, and in football (go figure!) - things that don't often make the cut on our US television cable systems. The Internet, however, is alive with information about her! I have added her official website to my list of  'favorites', so that I can get to know her recipes (boy, there are a lot of them!). I've been reading archives of her posts and making links to media articles written about her. She seems to be the Betty Crocker of modern day British society.

I chose a Thai inspired dish from her website to make for this week's nod. I noticed on her website that there was a link to products and kitchen utensils and pans related to the dish preparation. Very savvy business strategy. This seems to be Delia's strength -letting you know exactly what you need to get the kitchen job done and making it easy for you to get the right tool for the job at hand. Her 'how-to' videos and TV shows have been a boon to beginning cooks. She has a huge array of recipes that introduce the cook to many different cuisines and special techniques. Therein, I think, lies the key to her great success. It's always good to be a font of knowledge!

This stir-fry chicken dish is very easy - full of citrus and coconut flavours. I took the liberty of adding a handful of chopped cashews to the final dish to add more interest and color. I also served it with added vegetables and fruit to complete the meal, as a large serving of rice is a killer on this current diet craze that has struck me.

Stir-Fried Chicken with Lime and Coconut

Serves 3 or 2 with leftovers

Ingredients:

2 boneless, skinless breasts of chicken

grated zest and juice of one large lime

5 fl oz. coconut milk ( I used low-fat canned)

1 tsp. olive oil

1 green chili, partially seeded and minced

1 tsp. Thai fish sauce

4 generous tbsp. chopped fresh cilantro

4 spring onions, cut to 1-inch lengths, whites and greens

steamed jasmine rice to serve with the dish

Making the Dish:

1. Wash and dry the chicken pieces and cut them into bite-sized pieces. Place them in a small glass bowl with the lime zest and juice. Cover and refrigerate for one hour.

2. When you have begun to steam the rice and you have any other vegetable dish a few minutes from serving prime, heat a wok over high heat.

3. Add the oil and swirl to coat the wok. Toss in the chicken and let it get brown on all sides.

4. Add the chilis and stir-fry for one minute. Then toss in half the scallions and half the cilantro, tossing to coat with the oils and juices.

5. Add the Thai fish sauce and coconut milk, letting the sauce bubble up and thicken just a bit.

6. Serve over hot steamed rice, topped with the other half of the cilantro and the scallions.

Note: If you like, add chopped cashews to the toppings too. I think, too, that when I make this again, I will add a bit of cornstarch to the coconut milk and fish sauce to thicken the sauce a bit more. I also think that a couple teaspoons of orange honey would sweeten the sauce just a bit and make for an interesting tweek. 

To see what others are sharing of Delia's vast repertoire, please link to Mary at One Perfect Bite. There, you can see Mary's tribute to Delia Smith and link to other bloggers who have joined her challenge to  research and honor the 49+ other game-changers that made Gourmet Live's list. Delia is #35 on the list ... there's still plenty of time to join us on this fun and informative cooking quest! All you need to do is contact Mary!