Recipe: Mustard Chicken, Quick Dauphinoise, Greens, Black Forest Affogato (Jamie Oliver's Meals in Minutes, p. 96)

This weekend my cousin Sal and I took a road trip to the Okanagan to enjoy the items I had won in a Facebook contest last year: a stay at Spirit Ridge Resort and Spa and a full-meal-deal tasting at Nk'mip Cellars (more on our trip later). I offered to cook dinner on the Saturday night, as our "King Suite" at the Resort had a fully equipped kitchen. I simply packed up my herbs and seasonings in a cooler bag before we hit the road.

We both really liked this recipe, and it was easy enough for me to cook in a hotel kitchen with the most basic equipment. We decided to forgo the dessert in favour of room service chocolate lava cake and creme brulee. Instead of greens I steamed brussels sprouts and made a green salad. The chicken and potatoes were very rich - this is probably more a dish for fall and winter than spring or summer. That being said - I had leftover potatoes so I'm making it again tonight. Yum.

Time: Well, this shouldn't count. We did a two hour seated wine tasting at Nk'mip before I started cooking - we tasted 8 wines, and I'd probably had about 3 full glasses of wine, which is more than enough for me. Even so, it only took about 50 minutes. And it earns the "even a drunk person could cook it" badge of approval.