Arugula Science

May 17, 2007

It’s called rocket, arugula, roquette, rucola. It has a nice peppery, slightly bitter flavour.

Rocket was common in ancient times and was a regular part of the Roman diet.

Wild rocket has the stronger flavour and is often used in combination with other salad greens. The cultivated kind is less aggressive and more tender and can be used as the solo green in a salad.  It is also very pleasant used as a herb – try adding a few leaves at the last minute to a selection of mushroom varieties that have been tossed gently in a little butter and oil.  The rocket wilts on the hot mushrooms and adds a nice nutty peppery zing.

It also makes a tasty pesto for serving with fish, particularly in combination with walnuts and capers.

A rocket salad provides a nicely contrasting accompaniment to a simple dish such as today’s herb-crusted chicken. This is an easy luncheon dish that can be prepared ahead and baked with little supervision. Try it with a well-seasoned dressing and fruity salsa or some guacamole.

Breaded Herb Chicken

8 boned skinless chicken thighs
3/4 cup dry breadcrumbs (made from oven-dried stale bread if you have time)
1/4 cup melted butter
1/2 cup parmesan cheese
1 teaspoon each dried oregano and herbes de Provence or other dried herb mix of your choice
1/2 teaspoon dried tarragon
salt and ground black pepper

Mix the crumbs, parmesan and herbs together and add salt and pepper.

Halve the chicken portions and brush each one all over with melted butter and press into the  melted butter, coating each side.

Place in a greased baking dish and dot with butter. Bake in a pre-heated oven at 180C for 50 minutes until cooked through and golden.

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