These things are as versatile as they are delicious. Fighting the temptation to tear it apart and eat just with the accompanying sachets of mustard and salt is always hard. I’ve had this with potatoes and vegetables as part of a mini-roast, wrapped in tortillas with a spicy tomato sauce, and just last week in some chicken sandwiches on the way to Seoul (the last image our fated camera shared with us.) The chicken is usually super tender, falling of the bone and possessed of just the right amount of lip smacking greasiness.
It worked. The chicken plumped out the leaves and toms perfectly, taking on the flavours of the dressing without losing any of that rotating-on-a-stick goodness. This probably could have served as a meal in its own right but instead I opted to match it with some other salad-y stuff I somehow got possessed into making.
Turns out the boy can cook!<?xml:namespace prefix = o />