SPICED CHICKEN BREASTS ON ORANGE & HERB COUSCOUS
Adapted from a recipe by Donna Hay
Adapted from a recipe by Donna Hay
1 tblspn olive oil
2 tspns ground allspice
2 tblspns honey
2 organic chicken breasts
lemon wedges
2 tspns ground allspice
2 tblspns honey
2 organic chicken breasts
lemon wedges
Dressing:
2 tblspns olive oil
1/4 c orange juice
1 tblspn lemon juice
2 tspns honey
sea salt & cracked pepper to taste
Couscous:
1/2 c instant couscous
3/4 c hot chicken stock
1/2 tblspn grated orange rind
1/2 tblspn grated lemon rind
1 courgette/zucchini - grated
1/4 c unsalted pistachios
1/2 c dried cranberries
1/4 c sunflower seeds
1/2 c dill sprigs - chopped
1/2 c chervil leaves - chopped
1/2 c flat leaf parsley - chopped
1/2 c instant couscous
3/4 c hot chicken stock
1/2 tblspn grated orange rind
1/2 tblspn grated lemon rind
1 courgette/zucchini - grated
1/4 c unsalted pistachios
1/2 c dried cranberries
1/4 c sunflower seeds
1/2 c dill sprigs - chopped
1/2 c chervil leaves - chopped
1/2 c flat leaf parsley - chopped
To make the dressing - place the oil, orange juice, lemon juice, and honey in a bowl. Add salt and pepper, and whisk to combine. Set aside.
Pre heat the oven to 200 C. Place the oil, allspice, and honey in a bowl and mix to combine. Brush the chicken breasts with the honey mixture and sprinkle with salt and pepper. Place the chicken on baking paper on a baking tray and roast for 12 - 14 mins until cooked, turning once.
While the chicken is cooking, place the couscous, hot stock, orange rind, lemon rind, salt & pepper in a large heat proof bowl, cover with plastic wrap and allow to stand for 10 mins. Fluff with a fork, add the grated zucchini, chopped pistachios, cranberries, sunflower seeds, dill, chervil, parsley and dressing. Mix to combine.
Serve the couscous with the cooked chicken breasts and lemon wedges.
Serves 2
Serves 2
FUDGY CHOCOLATE MOUSSE WITH FRESH RASPBERRIES
Adapted from a recipe by Ruth Pretty
140g dark chocolate - 70% cocoa solids
1 tblspn water
2 eggs - separated
1/4 caster sugar
1 - 2 tspns Chambord or Creme de Cassis liqueur
To Serve:
1 punnet fresh raspberries
icing sugar
1 tblspn water
2 eggs - separated
1/4 caster sugar
1 - 2 tspns Chambord or Creme de Cassis liqueur
To Serve:
1 punnet fresh raspberries
icing sugar
Break chocolate into small pieces and place in a heatproof bowl with the water. Sit bowl over a small pot of simmering water, make sure the bowl doesn’t touch the water. Gently stir the chocolate and water, till the chocolate begins to melt. Remove the bowl from the heat, stir mixture to combine, and set aside for a couple of minutes to cool.
Whisk egg yolks in a separate bowl. Add the melted chocolate to the egg yolks and whisk till combined. Return the bowl to the small pot of simmering water and stir the mixture over the heat with a wooden spoon until the mixture thickens a little. Remove from heat.
In a separate clean bowl whisk the egg whites until fluffy. Gradually pour in the sugar, whisking continuously until a meringue consistency is reached. Fold the egg white mixture and liqueur into the chocolate mixture, being careful not to deflate the egg whites. Pour the mousse into parfait glasses, and refrigerate for a minimum of 3 hours.
Once the mousse is set, top each one with fresh raspberries and a sprinkle of icing sugar.
Serves 2 - 3
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2014
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