Cook Me: Recipes
I made this the other day for some lovely friends. It went down a treat. It's a particularly good dish for summer, light and full of Moroccan tastiness.
Ingredients
Chicken and Harissa
4 Chicken Breasts
2 Cloves of garlic
1 Birds eye chilli
Zest of 1 lemon
a good handful of coriander (with stalks)
2 tsp paprika
1/4 cup of water
2-3tlbs of olive oil
Couscous Salad:
1/2 pumpkin (cut into cubes)- roasted at 180 degrees, 30 mins
2 zucchini chopped into 2.5cm rounds (roasted with the pumpkin for the last 20 mins)
bunch of green beans (steam, microwave for 3mins) and cool
200g Spinach leaves
250g Couscous (i used divella instant couscous)
1/3 of cup of nut mix - i used a trail mix
Salad Dressing
Juice of 2 lemons
1/3 of cup of dates chopped finely
1 tlbs of Ras el Hanout (from entice with spice)
3 tlbs of water
1/4 cup of olive oil
Method
Pound out the Harissa, Marinate and Cook the Chicken.
In a mortar and pestle smash the garlic and chili to form a thick paste and a good grinding of salt and pepper. Add to this the remaining ingredients and stir to form a marinade. Place the chicken breasts in a suitable bowl (not metallic) and rub the marinade onto the chicken and place in the fridge. I marinated the chicken for 3 hours. Less will work too.
After marinating, cook the chicken breasts, we did this on the BBQ about 7 minutes a side medium heat. Pan frying will be fine too. When the chicken is cooked. Slice it and arrange on top of the couscous salad
Salad Dressing:
To a small bowl add the juice of the lemons, the dates (so they can soak up all the goodness), ras el hanout and water. I leave this to steep for 30 minutes. However this isnt' necessary. Prior to mixing the salad i add the oil and give it a good shake or stir.
Couscous
Bring 25oml of water to the boil with a teaspoon of salt and a drop of oil. Take off the heat and stir in couscous. Let it sit for 3mins to fluff up. Add a tlbs of butter return to low heat and stir until butter has melted (this step is optional).
Assemble
To a large salad bowl add the couscous, all of the cooked salad ingredients and mix through the dressing. I also add extra chopped coriander (I'm a fiend for it). I added the couscous to each bowl and arranged the sliced chicken on top.
This recipe will serve 4. With a bit of couscous leftover for lunch the next day..
Ingredient Note: Ras El Hanout
Is a Moroccan spice mix containing
Cumin,paprika, ginger, coriander, fennel, turmeric, cinnamon, caraway, nutmeg, galangal, cardamom, cayenne, allspice and salt.
there are also other variations. If you pick up anything containing similar spice blends you will do fine.
Beverage Suggestions:
Iced Mint Tea
Sauvignon Blanc eg Les Nuages Sauvignon Blanc
Pale/Light Lager
Grilled Thick Lamb Chops with Stout-Citrus Glaze
Time: 45 minutes
1 cup stout of your choice
1/4 cup balsamic vinegar
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
Salt
8 thick (about 1 1/2 inches) lamb rib or loin chops
2 tablespoons olive oil
Black pepper.
1. Combine stout, vinegar, lemon zest, lemon juice and salt in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup syrup, 20 to 25 minutes.
2. Meanwhile, build a fire on one side of a grill. When fire has died down, and coals are medium-hot (you can hold your hand 5 inches above grill grate for about 2 seconds), move enough coals to other side of grill to form a single layer, leaving most coals on hot side.
3. Rub lamb with oil, sprinkle generously with salt and pepper, place directly over hot part of grill and sear well, about 2 minutes a side. Move chops to cooler side of grill. Brush side facing up with glaze and cook for 4 minutes; turn over, brush other side generously with glaze and cook about 4 minutes more for medium-rare. To check for doneness, make a 1/4-inch cut in thickest part of one chop; it should be slightly less done than you like it.
4. Remove chops from grill, cover them loosely with foil, and let rest for 5 minutes. Brush again with glaze just before serving.
