Couscous Centred Chicken

So haven't posted much recently. Since its summer, going to start putting picnic style food. However if you are facing the British weather, just as nice eating the food inside. Have these by themselves or in a sandwich.

Serves 4

2 Chicken Breasts

1 Onion, finely chopped

1 Garlic Clove, crushed

Handful of pine nuts

Handful of Parsley, chopped

1 tbsp Mint, chopped

1 tbsp lemon juice

50g Butter

50g Couscous

200ml Chicken Stock

Pack of Streaky Bacon

75g Dried Apricots, chopped

1. Add the boiling chicken stock to a bowl with couscous. Leave for 10 minutes.

2. Lay out some tin foil and place the steak bacon on it. Flatten the chicken breasts between 2 sheets of cling film.  Lay this in the centre of the bacon.

3. Fry the onion and garlic in butter in a frying pan until softened. 

4. Once the couscous has soaked up the stock, add the lemon juice, onions, garlic, pine nuts, apricots, bit of butter, mint and parsely to the bowl. Mix well.

5. Put the mixture onto the chicken. Wrap the chicken around the couscous, then the bacon and then the foil tightly around the whole thing. Keep refrigerated overnight.

6. Preheat the oven to 160c Fan assisted/180c.

7. Cook in the foil for 30 minutes. Take out of the foil and cook for further 30 minutes. Let it cool and cut into slices. Serve.

Hot Cross Bun Pudding (V)

A lovely Easter Sunday pudding. A variation of the classic bread and butter pudding with a few added extras. Either save time by buying the hot cross buns from the shop or go the extra mile and make them from scratch.

Serves 6

6 Hot cross buns
75g Caster Sugar
2 Handfuls of Sultans
2 handfuls of apricots, chopped
150g Marzipan
3 Eggs
250ml Double Cream
400ml Whole Milk
1 Vanilla Pod
Butter, to spread on the buns
Marmalade, to spread on the buns

1. Cut each bun in half and spread on butter and marmalade. Put into a large shallow oven proof dish.

2. On the hob heat the milk, cream and the vanilla pod for about 5 minutes. In a separate bowl mix the eggs and sugar together. Then mix the cream and egg mixture together.

3. Add the apricots, marzipan and sultanas to the dish. Then pour the cream mixture over the the hot cross buns and leave to the side for 10 minutes.

4. Put in the oven for about 40 minutes at 200/180 fan assisted. Serve

Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread