Wraps de frango com compota de malagueta | Chicken and hot chilli jam wraps

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São bons os dias passados em casa, na preguiça. Jardinar só mesmo nos intervalos do descanso, porque o corpo também precisa de recuperar da lufa-lufa do dia-a-dia. E enquanto se recarregam as baterias resta muito pouca energia para o que quer que seja, inclusivé para preparar refeições. Mas quem disse que um almoço preguiçosamente simples não pode ser absolutamente delicioso?

Wraps de frango com compota de malagueta

Wraps de trigo

Rúcula qb

Queijo fresco para barrar (simples ou com alho e ervas finas - o meu preferido)

Sobras de frango de churrasco

Compota de malagueta

Colocar a rúcula no centro dos wraps e barrar com o queijo. Dividir as sobras de frango por cada wrap e cobrir com compota de malagueta. Fechar os wraps em envelope e servir.

Compota de malagueta

(adaptado de Chilli Jam, de Nigella Lawson)

150g de malaguetas pequenas frescas (sem sementes e cortadas em 4)

150g de pimento vermelho (sem sementes e cortado em pedacinhos)

1kg de acúcar

600ml de vinagre de cidra

Esterilizar os frascos e deixar arrefecer.

Colocar as malaguetas no processador de alimentos e pulsar até estarem finamente cortados. Adicionar o pimentos e pulsar novamente, até se obter uma pasta vermelho-viva.

Numa panela larga, dissolver o açúcar no vinagre, em lume baixo e sem mexer. Adicionar a pasta vermelha, aumentar o lume e deixar ferver por 10 mins. Retirar a panela do lume e deixar arrefecer durante cerca de 40 mins ou até as partículas vermelhas ficarem dispersas pela geleia. Colocar nos frascos e fechar.

Nota: utilizar luvas para trabalhar com as malaguetas!!!!

The days spent at home, in slumber, are just perfect. Gardening is only during the breaks of resting, because the body needs to recover from the rats race.And while we charge batteries there's not much energy left, even to feed ourselves. Who said a lazily simples lunch couldn't be absolutely delicious?

Chicken and hot chilli jam wraps

Wheat wraps

Arugula

Cottage cheese (simple or with garlic and fine herbs - my fave)

Barbecue chicken leftovers

Hot chilli jam

Cover the wraps with arugula and spread the cheese. Place the chicken leftovers and top with the jam. Fold as an envelop and serve.

Hot chilli jam

(adapted from Chilli Jam by Nigella Lawson)

150g bird eye fresh red chilli peppers (deseeded and cut into 4 pieces)

150g red peppers (cored, deseeded and cut into rough chunks)

1kg jam sugar

600ml cider vinegar

Sterilize your jars and leave to cool.

Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

Note: use gloves when handling the hot chillies!!!!