Litchi, pine nut and feta stuffed chicken breast with spring onion couscous is a great way to add something special to a conventional chicken dish. The sweet juiciness of the litchis is delicious with creamy, salty feta, and the meat is cooked until succulent and tender. Perfect for a filling lunch.
Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to…
Print Recipe Kamikaze fries with spicy Asian ketchup Serves: 6 Cooking Time: 1 hour Ingredients SPICY ASIAN KETCHUP 200ml hoisin sauce 50ml soya sauce 1 medium-heat red chilli, finely chopped knob fresh ginger, peeled and grated juice of ½ lime SPICE SEASONING 75ml Cajun seasoning 15ml (1 tbsp) cayenne pepper KAMIKAZE FRIES oil, to deep-fry
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad. Arraganate means ‘with oregano’ and this herb infuses wonderfully with the potatoes and tomatoes during roasting. Whenever I make this dish the whole house is filled with a wonderful aroma of oregano and basil, transporting me right back to the Mediterranean.” – Gennaro Contaldo Recipe by Antonio Carluccio and Gennaro Contaldo
This fish with baby leeks and borlotti beans pairs well with a Sauvignon/Semillon blend. It is a classic match with seafood. For a spoil try Vergelegen White…
1. Prawn and chicken skewers with mojos 2. Sherry peas with quail eggs and ham 3. Spicy mussels with lightly flavoured garlic bread