Curry flavoured chicken and vegetable Cous Cous

Busy busy busy... is what I have been, for the past month!

So wrapped up in work, I neglected this blog!

Today I want to bring you another dinner entré, which is has a first course and a side dish all in one!

I've been meaning to try my very onw cous cous recipe for some time now and was never really sure ingredients exactly to include. I've read a few recipes online and asked around. Apparently it's easier than you think. Basically, anything goes. Yep. You can put just about anything in there!

Personally, I've been craving that slight curry flavour, without overloading on the tastebds and killing everything else. So this is what I whipped up last night. Believe me... you're gonna love it!

Ingredients for 4 people:

• 4-6 skinned, boneless chicken breast filets (not the entire breast) [depending on appetite]
• 5-6 slices of grilled eggplant (sliced about 1cm/half and inch thick)
• 2-3 grilled zucchine, cut in half length-wise
• garlic to taste (or, alternatively, some onion) - you can use powedered garlic if you're out of fresh
• curry powder, to taste
• salt
• olive oil
• 300 gr medium grained pre-cooked dried cous cous. (It's the kind you find in a box, that says ready in 5 minutes!)

Directions:

Start off by oven roasting, BBQ grilling or broiling your vegetables. Be sure not to dry them out to much, but brown them enough to give them that distinct flavour and texture. (I used grilled vegetables as they were leftovers... you can of course start with fresh diced vegetables, and sautée them with olive oil and a bit of garlic, but this will of course take longer...).

Cut your chicken into thins trips and then dice them all up.

In a large sautée pan, put olive oil (to almost cover the bottom) and 1-2 cloves of garlic, and brown until golden (garlic powder will do also, if you're out of the fresh kid)

Gradually add the grilled vegetables, cutting into small bite-size pieces while the oil is sautéeing the garlic. Add salt and some curry powder. (mine is in the jar with holes in the top, so I pour it gradually... but I'd say add about 2 tsps, depending on how strong your powder is and how strong of a taste you like).

Cook until nicely flavoured and browned, about 10 mins. Now add your chicken, seasoned with some salt. If it all seems too dry, add some water. Alternatively, you can add some concentrated tomatoe paste (1-2 tsps), dissolved in some hot water. I went with plain water.

Stir nicely, mixing everything in and add more curry, about another 2-3 tsps (and salt, if necessary). Once it's ready, set aside.

Now for the cous cous. I just followed the directions on the box, which are really simple and fast.

Basically put the cous cous in a pot and add equal amounts of warm water or a bit of soup broth or stock cube (the ratio is, one glass of cous cous and equal amount of liquid, which is enough for two people. so for this recipe, double that). Add some olive oil and stir for a few seconds and then let it sit for about 5 minutes (Be sure to do this OFF the stove).

When you've returned to your pot, you'll find the cous cous has absorbed all your water.

If it seems too sticky, add a little bit more olive oil.

Serve hot, with your curry vegetables and chicken on top. Voilà!

YUM!

Time for a Roast!

This is one of my favourite meat recipes.
If you're a meat lover like I am and you like a glass of good red wine, then this recipe is right up your alley!

First off, the meat selection. The outcome of your roast will pretty much depend on the choice of meat, and for that I mean the cut. I'd say 70-80% of the results depend on the cut, in my opinion.
For a good, tender, tasty roast I'd go with Rib eye or better yet Prime Rib. Yes, it might cost a bit more, but it's SO worth the extra cost!
You can also choose Sirloin, though it tends to be a bit tough once cooked, leaving you with that "I can chew this for hours" sensation!
As a rule of thumb, any cut that has some fat in it is what you want to use. This provides the flavour and keeps the meat tender.
If you have no idea what I'm talking about, see here. Also, if you ask your local butcher or even the staff in the meat section of your local grocery store/supermarket, they will surely know what to give you. Same goes for amount/weight.

Next, the secret ingredient! No, not the wine.... but mustard! Yes, you heard me, mustard.
Please try to avoid the "squeeze out of the bottle" kind. It doesn't have to be anything fancy, but if it comes in a jar, rather than the Hellman's mustard bottle or the like, it's more likely going to have a better consitency (musn't be too runny) and flavour.

You'll also need 1 glass of dry red wine. No sweet Zinfendale or the like please... I beg you!
If you can't get Italian or French wine, then at least be sure it's dry, with a robust structure. Again, the difference is definitely noticeable. Anything such as a Cabernet, Merlot, or a Bordeaux will do great. (I'm not too familiar with what's available in the US or UK at a fair price, but I'm sure you'll do fine.. just read the label!). And for the record... NEVER chill your red wine... That's just a crime! LOL ^_^

You will also need olive oil - extra virgin. Honestly, I dunno how people can live without it LOL.
You don't need much... and now all chain stores and grocery stores carry it, you're bound to find a fairly cheap brand, even if it's imported. Many supermarkets will put their label on perfectly good imported olive oil, which cuts the cost.. just check the label to see its origin. European is best.. Italy of course, Greece, France, Spain... They sell small bottles too, most likely.
You'll need about 3-4 tablespoons, depending on the size of your roast and therefore of your pot.

So to recap, you'll need: (God I feel like I'm on one of those TV cookery shows... I can literally hear myself speaking to the audience as I type this! LOL)

*1 piece of Prime rib roast cut (or equivalent)
*1 small jar of mustard
*olive oil (3 swirls - yes, I invented that term! What that means is, that you swirl the bottle of olive oil, as you slowly pour it in your pot, circling three times... it basically needs to cover the bottom of the pot by 3/4, so not entirely)
*2-3 tsp of margarine (butter will do fine also, salted or not)
*salt

Now for the directions:
Take your meat cut and leave it in the string or netting, if it has any. Gently cover the piece with mustard, making sure to spread a thin, even layer all over. It can be a bit messy, but fun!
It doesn't have to be perfect, so long as the mustard is everywhere, on all sides. Don't worry about the meat juices watering down the mustard, it's normal.

Add the olive oil to your pot, almost covering the bottom and turn on the flame/heat. You want a nice medium-high flame, in order to get the oil nice and hot. The pot I use is stainless steel, with a thick 1/2 inch (1 1/2 cm) bottom. This helps to evenly distribute the heat and avoids your food from burning. Try to use this kind of pot, if possible.

Now add the margarine or butter to the oil and once it's melted and starting to gently sizzle, add the meat. You'll hear the meat sizzle fairly loud, don't worry, it's normal... and DON'T lower the flame/heat.

Be sure to brown all sides, in order to properly sear the meat and keep all its moisture. DO NOT add salt until your meat has browned and is seared entirely, otherwise this will cause the meat to start "juicing", expelling its natural juices, toughening the meat, giving the meat that "boiled" effect inside.

Once salted, add the glass of red wine and then lower the flame/heat some, to a medium-low setting. Not too low or the wine won't evaporate and the juices will start to flow again.
If you feel it's drying too quickly, you can cover the pot (though not entirely) for 10 minutes or longer, depending on the consistency of the juices.
Be sure to turn the roast on all sides from time to time, to cook evenly.

Once the wine and juices have nicely become Au Jus (a light, thin gravy) (about 20-30 mins or so, depending on size of roast), then it is done. Bare in mind the consitency of the Au jus is not like the typical think American or British gravy.. it is hardly even a sauce. It is more of a dark, slightly concentrated broth, almost. You are likely to see dark bits in it, that's normal. It's the mustard that has thickened, together with the natural juices from the meat.

Once finised cooking, let it cool a bit and then simply cut the string (if any) and then thinly slice the roast, and lay it on a platter or a plate topped with the Au jus, or you can serve it on the side (though I highly recommend it on top!)

The great thing about this recipe is, it can be served hot or cold (but the Au jus must always be served hot).
The ideal cook time will allow for nice pink slices, with a slightly darker (more cooked edge). This of course, varies according to taste. If you prefer your meat medium-medium well, simply cook longer (and vice versa).

I really hope you try this recipe out and let me know the outcome and what you think!
Also, feel free to comment or contact me for any questions!

Enjoy!

xox Alexandra