Serves 4 / Approximate cooking time 15 minutes
This is recipe is from Jamie's 15 Minute Meals, so I cannot take credit for it. However, I can say that preparing it was fast and the end result was very tasty. The original recipe comes with a corn salsa and some extra toppings, which I have omitted because I was happy enough to serve it with some yoghurt and salad. This dish also very versatile because you can replace Cajun spice with anything else say curry powder, lemon zest and garlic, chilli powder, etc. Be creative :)
Ingredients
800g sweet potato
2 tbsp sweet chilli sauce, more to taste
salt and pepper
20g feta or goats cheese
4 skinless chicken breasts
1 tbsp Cajun seasoning
1 tbsp polenta or breadcrumbs
Preparation
- Peal and finely slice the sweet potato. Put into a pan of boiling water and cover. Cook for about 10 minutes or until the potatoes have softened. Then drain and set aside but keep the potato warm in the pot.
- Cover a cutting board with 2 layers of clingfilm. Place the chicken on the clingfilm and then cover with 2 more layers of clingfilm.
- Bash the chicken until flattened to about 1.5cm thickness. Even thickness allows for even cooking.
- Remove the top two layers of clingfilm. Then sprinkle the breadcrumbs or polenta on top, then liberally apply the Cajun seasoning and finally, season with pepper and salt. Make sure to do this on both sides. Then bash the chicken on both sides just to make sure the seasoning sticks.
- Put the chicken in a frying pan with 2 tbsp of oil, cooking for 3-4 minutes on each side on a medium/high heat. The crust should be golden and the chicken cooked through.
- Mash the sweet potato then mix in the sweet chilli sauce.
- Serve the sweet potato and chicken together with your choice of side. Top the sweet potato with crumbled feta. I had some Greek yoghurt drizzled with honey with my chicken because I am wuss when it comes to spice!
- Enjoy!
Serves 4 / Cooking time: 15 minutes
As you can probably tell I am a bit obsessed with couscous at the moment. It is so quick to make and very tasty. It is a great substitute for rice as it is very filling and bland like rice, meaning flavour sticks to it but it so much faster to make. If you like substitute couscous for another grain or seed such as quinoa. These salmon briks are an excellent pairing with the rainbow couscous and very easy to make. Also, requires no oven, which is great since I don't have one at the moment! Hope you give this recipe a try. It is based on the Crab Brik recipe form Jamie's 15 Minute Meals, which I adjusted to suit may taste and dislike of crab.
Ingredients
Salmon Briks
zest of 1 lemon
2 spring onions, finely sliced
1/2 bunch of fresh coriander
400g of smoked salmon
2-4 tsp of sweet chilli sauce (to taste)
salt and pepper
4 large sheets of filo pastry
Couscous
250g of couscous
400 ml of boiling water
1 stock cube
seeds of 1 pomegranate
extra virgin olive oil
1/2 bunch of fresh mint
1 handful of cherry tomatoes
1 spring onion
1 chilli
salt and pepper
Preparation
- Once your water has boiled, add the stock cube and combine with a fork.
- Pour the boiled water over the couscous. Make sure to use a heatproof bowl. Set it aside.
- Chop the salmon into small bite-sized chunks. Combine it in a bowl with the sweet chilli sauce, coriander and spring onion. Season with salt and pepper.
- Lay out the filo pastry, add 1/4 of the mixture into the middle of the sheet. You want them to be about the size of a deck of cards. Put your thumb in the middle mix to allow room expansion during the cooking process.
- Fold in filo around the filling to seal the package. Reap for all four briks.
- Heat one 1 tbsp of olive oil in a non-stick pan on medium heat. Add the briks and cook on both sides until golden and crisp.
- Chop your chilli, cherry tomatoes, spring onion and mint.
- Fluff up your couscous using a fork and then add in the herbs and vegetables and your pomegranate seeds. Season with salt and pepper.
- Combine everything well.
- Serve your couscous and briks together.
- Optional: dollop some greek yoghurt on top of your briks and drizzle with honey. My couscous has some balsamic glaze, but it is fine plain too!
