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Steamed chicken breasts with leek | Ingrediants | |
stuffing(serves 4) | 4x142g/5oz skinless chicken breasts | |
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1 | Make a deep horizontal cut nearly all the way | 2 leeks, finely chopped |
| through each chicken breast. | 284ml 1/2 pint chicken stock made |
2 | Place the leeks in a saucepan with the stock, | with Bovril |
| bring to the boil then simmer for 10 minutes until | 227g/8oz Quark, skimmed milk soft |
| the stock has evaporated and the leeks have | cheese |
| softened | 1 teaspoon fresh thyme, chopped |
| Leave to cool. | Salt and freshly ground black pepper |
3 | Once cold, mix the leeks with the Quark and |
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| tyme and season with salt and pepper. |
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Stuff into the cuts in the chicken.
Season the chicken and steam for 25 minutes.
Preparation time 10 minutes, plus cooking time.
Cooking time 35 minutes.
Steamed lemon and thyme couscous | Ingredients | |
with courgettes (serves 4) | 227g 8oz couscous | |
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1 | Place the couscous in a bowl and pour over the | 284ml/1/2 pint vegetable stock |
| hot stock. Add the lemon zest, lemon juice | Juice and zest of 1/2 lemon |
| thyme. Cover with cling film and leave for 5 | 1 tablespoon chopped fresh thyme |
| minutes. | 283g/10oz courgettes, cut into |
2 | Sprinkle the courgettes with salt and pepper and | 1cm/1/2in cubes |
| place in the bottom tier of the steamer. | Salt and freshly ground black pepper |
3 | Line the middle tier with a clean | 113g/4oz cherry tomatoes halved |
| and spoon the couscous into the middle. Cover |
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| and steam for 8 minutes. |
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4Spoon the couscous into a bowl and stir in the courgettes followed by the cherry tomatoes. Serve hot or cold
Preparation time 15 minutes
Cooking time approximately 13 minures.
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