COUS COUS

Equal quantity of Cous Cous and boiling water,

Chopped fresh Tomatoes.

Spring Onion or Shallot.

Chopped Fresh Coriander,

Chopped Fresh Chilli.

Fresh Lime/Lemon juice.

Olive Oil.

Selection of Crispy Diced Vegetables such as peeled and deseeded Cucumber, (optional)  Fresh Fennell, Carrot, Celery, Celeriac.

 

METHOD.

 

Take a cup or bowl of cous cous, pour an equal quantity of boiling water over.

After 5 to 10 minutes lightly fluff the cous cous with a fork to separate the grains. Leave to cool.

In a separate bowl mix the chopped tomatoes, spring onion or shallot, coriander, chllies and the crispy vegetables. Season with olive oil and lime/lemon juice, pepper and salt to taste.

When cool mix the two together.  This is even better made a day in advance.

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GRILLED POUSSIN. (baby chicken ) or any chicken e.g. Breast meat on skewers or Chicken thighs or drumsticks.

 

MARINADE.

 

Olive Oil

Fresh lemon/lime juice

Spring onion/shallot

Fresh chopped fresh ginger

Dash of Hoisin Sauce.

Pinch of sugar/honey

Dash of chili sauce.

METHOD.

 

Mix the marinade.

Split the poussin in two.  Discard the spine and marinade for 20 minutes.

 

SALMON AND HARISSA (Moroccan Chilli Paste)

 

Smear the Harisssa on the Salmon, wrap in a tinfoil parcel and cook lightly on the barbecue. ( 8 minutes approx.)

 

SIMON O FLYNN SAUSAGE BROCHETTE.

 

Par cook a selection of sausages in the oven or bring to the boil (can be done the day before).  Cut sausages in approx 1½ inch lengths.  Assemble on a skewer and grill.

 

CHERRY TOMATOES.

 

Place Cherry tomatoes in a foil package, season with pepper, salt, olive oil and chilli oil.  Seal package and place on the barbecue and cook for 8 minutes approx.

BUTTON MUSHROOMS

 

Discard the mushroom stem, place the mushrooms in a foil package.  Put a knob of butter in each mushroom, season with pepper and salt. Close the foil and barbecue for approximately 8 minutes.

 

SWEET CORN.

 

Par boil sweetcorn in boiling water for 6 to 9 minutes.  Place on tinfoil. Season and smear with butter.  Close the foil and barbecue for 8 minutes approx.

 

GRILLED AUBERGINE.

 

Peel the aubergine, slice lengthways quarter of an inch thick, dip in olive oil ( it absorbs the oil)  Place on grill and criss-cross and turn.  5 minutes approx.

 

PITTA BREAD.

 

Dip in water and finish on the grill.

 

TZAZIKI.

 

Unsweetened Yoghurt, peeled de-seeded Cucumber batons, finely chopped garlic, fresh chopped mint, pepper and salt.

Mix together and serve.

 

 

FRESH STRAWBERRIES

 

Serve with almonds, honey, fresh mint and natural yoghurt_MG_3851