FAR OUT this dinner was flavour packed and incredibly delicious. Everyone at the table was thoroughly enjoying this little number tonight so a big THANKS to Lisa Manuel for yet another contribution to our site. Lisa sent me the chicken marinade recipe with the yoghurt dressing which was a real show stopper. I left the chilli out of the yoghurt because I was confident the chicken marinade would have enough kick. The two together made for a delightful dinner. The cous cous salad was born when I looked the fridge and decided to make something out of what little vegetables I had remaining. Made for a colourful dinner and the flavours went together brilliantly. After making a batch of vegetable stock paste, I used the remnants in the bowl to then flavour the cous cous - never waste a thing! Seriously you will need to try these recipes and hopefully your family will love them as much as Lisa's and mine did. Enjoy. Eb x
BBQ Lime Chicken
- Zest of one lime
- Juice of 2 juicy limes
- 1 long green or red chilli
- 2 cloves garlic
- 20g piece of ginger
- 40g soy sauce
- 20-40g olive oil
- 30g fresh coriander leaves and stalks
- 6-8 skinless chicken thighs, trimmed
- Fresh mint sprigs to serve
Add all ingredients (except chicken) to the bowl and blitz on Speed 7 for 10-15 seconds.
Marinate chicken for 2-6 hours.
To cook you can dice and put on skewers or leave as whole chicken thighs. Bake in 200deg oven for 20 minutes or bbq.
- 1 long green chilli, seeded (optional)
- handful fresh coriander leaves and stalks
- 100g thick/greek style yoghurt
- ¼ cup thick mint sauce or handful of fresh mint
Add chilli and herbs to the bowl and chop on Speed 7 for 5 seconds. Add yoghurt and mint sauce (if using) and mix on Speed 4 for 5 seconds.
Cous Cous Salad
- Butternut pumpkin diced
- Beetroot, peeled and diced
- Red capsicum diced
- Broccoli florets
- 1 cup of cous cous
- 500g of boiling water/stock
- Olive oil
Preheat oven to 180deg and line a baking tray. Place beetroot, pumpkin and capsicum on tray and drizzle with olive oil and salt. Bake until cooked.
I had just made a batch of vegetable stock paste so instead of cleaning the bowl I added 500g water and hit Turbo for a few seconds to clean the bowl then cooked the water for 8 minutes at Varoma (115deg) Speed 2. Add cous cous to your Thermoserver and once cooked pour the water/stock over it with about a tablespoon of oil. Put the lid on and leave until absorbed.
The broccoli I blanched for 2 minutes in boiling water then ran under cold water to stop them from cooking further.
Toss everything together.