Tag-Archive for » Chopping Board «
I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.
If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved
Method
1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.
2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.
3. Hard boil eggs, peel, chop into pieces.
4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.
5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.
Serves 2
all photos taken by me unless otherwise stated.
This is a really simple recipe to make it can be on the table in 30 Min’s not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min’s to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
If you have been keeping up with the progress of my beautiful handcraft
ed camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Lamb fillets (the marinade would be enough for 4 fillets)
Marinade
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon cinnamon
1 Teaspoon paprika
1/2 Teaspoon ground ginger
1/4 Teaspoon harrisa paste
100ml Yogurt
Couscous
2 Cups water
2 Teaspoons vegetable stock powder
2 Tablespoons hot mango chutney
1 Sachet quick cooking couscous
1/2 Red pepper, diced
1/2 Yellow Pepper, diced
1 Tablespoon lemon juice
3 Tablespoons red currants
2 Tablespoons fresh coriander, finely chopped
Yogurt
100ml Yogurt
1 Tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)
Method
1. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
2. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous
1. In a small fry pan heat a little olive oil and cook peppers until tender.
2. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
2. Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt
1. Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
All photos taken by me unless otherwise stated.
