Last night was my turn and I fixed two Ainsley Harriott dishes from his excellent Low Fat Meals in Minutes. Niether recipe had been tried before even though we have had the book since ’03 and virtually all of his recipes are cookable and worth repeating and last night’s were no exception.
To begin the meal I just toasted some Calabrese bread on the grill, then cut the crusts off, dressed it with olive oil and Di spread it with her pesto.
We bought only a single chicken breast from a Free-range farmer in our southwest (Diane won’t buy any other) and it was very large; this hen must have “ruled the roost” as they say simply by the size of her breastshe must have been a big chicken. Ainsley uses crushed garlic, lemon zest and lemon juice , red chili, honey, and grd. coriander as a marinade that also rests in the baking dish while the chick is being roasted. He wants the oven at 200 degrees and the chicken to bake for 35 to 40 minutes but Diane checked it after 20 and found the meat perfectly done.
To accompany the chicken I made Ainsley’s Spicy Casablanca couscous which is a normal couscous except that he flavours it with garlic, cumin, grd. coriander, paprika, saffron, red chilies and pine nuts. He also wants sliced salad onions, lemon juice and zest.
Our bevertage of choice was a delicious bottle of San Marco Frascati and peace settled over the Johnson’s of Leeming.