with Feta-Sauce and Deep Fried Sage
Ingredients for the perfect selfie: 57kg me, a dash of duckface or alternative poultry, 2x winning smile, the right filter or spices, self-arranged on and with a screen and stick. Endlessly combinable, but still tastes the same (and good) – this consumable mirror image.
Selfies in the very sense of the word, an image of myself, have a strange intimacy to me. People watching me taking pictures of myself I find nearly as uncomfortable as being caught checking myself in the next best mirror. I
therefore always take selfies as fast as possible, if there is a risk of being asked by someone if he or she should take the picture for me. It would be equally embarrassing, if someone offered to look into the mirror in my place.A selfie-stick multiplies this feeling: Even in a group it would seem to me as if I carried an extendable mirror in front of me all the time.
400g chicken filet
1 teaspoon Cinnamon
½ teaspoon Cardamom
2 teaspoons Cumin
1 bunch of fresh sage
2 organic lemons
10 garlic cloves
200g Feta cheese
½ onion, finely chopped
dash of cream
3 teaspoons black cumin seeds
- Cut the chicken filets into cubes. Marinate with cinnamon, kardamom, cumin, salt and pepper. Fry in olive oil until golden brown.
- Wash lemons, fennel and sage. Cut lemons and fennel into cubes and pluck the sage leaves. Peel the garlic. Fry in olive oil one after the other. You can fry lemons and fennel together in one pan. The sage leaves have to be deep-fried.
- For the sauce finely chop the onion and sauté, then chop the feta and let it melt in the pan. Add a dash of cream and season with salt, pepper and black cumin seeds.
- Arrange the ingredients individually, so that they can be put assembled on a skewer.