It's starting to cool down and signs of autumn are beginning to show but still easily warm enough for lazy Sunday lunches with friends out on the deck. When looking for ideas for today's lunch my criteria were low(ish) fat and reasonably light and for some reason I wanted poached chicken. I went as usual straight to the Cuisine Magazine website and came across this one from Ray McVinnie. I like the way his recipes have ingredients that are reasonably simple and don't complicate the flavours too much.This salad was really popular. It had a great combination of textures and the dressing which I thought wasn't going to be enough mixed well throughout the salad.
We then finished the meal with a Free Form Fruit Galette and yummy Rush Munro Vanilla Bean Ice Cream. Not so low fat but really nice.
Oh and the wine and cocktails were pretty good too...and not so healthy.
Poached chicken, Israeli couscous, fennel & grape salad
SERVES: 4-6This combination of crunchy fennel, sweet grapes and creamy chicken with couscous and a herb dressing enlivened with toasted cumin is delicious.
1 small carrot, peeled, sliced
1 stick celery, sliced
1 small onion, sliced
1 bay leaf
8 black peppercorns
4 single free-range chicken breasts
300g Israeli couscous
100ml extra virgin olive oil, plus 2 tablespoons extra
1 fennel bulb, coarse outer leaves and stalks removed, bulb halved, cored and very thinly sliced
1 cup halved white grapes
1⁄2 cup green olives
3 tablespoons white wine vinegar
1 teaspoon toasted cumin seeds
small handful each basil leaves, dill and parsley sprigs, plus extra to serve
1 clove garlic, chopped
Put the carrot, celery, onion, bay leaf and peppercorns in a saucepan and cover well with water. Bring to the boil then add the chicken. Simmer for 15 minutes or until the chicken is cooked through. Remove the chicken to a plate and discard the cooking liquid. Cool the chicken in the fridge.
Bring a large saucepan of well-salted water to the boil then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with the 2 tablespoons of oil.
Slice the chicken and place on top of the couscous. Place the fennel, grapes and olives in another bowl.
Blitz the 100ml oil, vinegar, cumin seeds and herbs with a wand blender or in a food processor until smooth. Taste and season then add to the fennel mix. Spoon the fennel mixture over the chicken and couscous then sprinkle with the extra herbs and serve.
1 small carrot, peeled, sliced
1 stick celery, sliced
1 small onion, sliced
1 bay leaf
8 black peppercorns
4 single free-range chicken breasts
300g Israeli couscous
100ml extra virgin olive oil, plus 2 tablespoons extra
1 fennel bulb, coarse outer leaves and stalks removed, bulb halved, cored and very thinly sliced
1 cup halved white grapes
1⁄2 cup green olives
3 tablespoons white wine vinegar
1 teaspoon toasted cumin seeds
small handful each basil leaves, dill and parsley sprigs, plus extra to serve
1 clove garlic, chopped
Put the carrot, celery, onion, bay leaf and peppercorns in a saucepan and cover well with water. Bring to the boil then add the chicken. Simmer for 15 minutes or until the chicken is cooked through. Remove the chicken to a plate and discard the cooking liquid. Cool the chicken in the fridge.
Bring a large saucepan of well-salted water to the boil then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with the 2 tablespoons of oil.
Slice the chicken and place on top of the couscous. Place the fennel, grapes and olives in another bowl.
Blitz the 100ml oil, vinegar, cumin seeds and herbs with a wand blender or in a food processor until smooth. Taste and season then add to the fennel mix. Spoon the fennel mixture over the chicken and couscous then sprinkle with the extra herbs and serve.
I have 'pinned' this recipe... while I hate to play favourites with your cooking, this would have to be up there for me. SO GOOD.
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