Peppers with baby marrows, goat’s cheese and lemon zest
4 red peppers
2 courgettes finely chopped
200g cooked couscous
100g goat’s cheese, sliced
Finely grated zest of 1 lemon
Handful fresh basil leaves, torn
1 Preheat the oven to 200°C.
2 Halve each pepper lengthways, cutting through the stem, and remove the seeds and membrane. Place the peppers cut-side-up in a roasting tray and brush witha little olive oil. Season and roast for 15 minutes.
3 Heat 1 tbsp olive oil in a pan and gently fry the courgettes until tender.
4 Transfer the courgettes to a bowl and toss with the couscous, goat’s cheese, lemon zest and basil.
5 Stuff each roasted pepper shell with the couscous mixture and return to the oven for about 5-10 minutes to warm through. Serve immediately.
Spicy Portuguese prawns
18 large fresh prawns
60ml olive oil
3 shallots or 1 small white onion, finely chopped
3 garlic cloves, crushed
2 tbsp peri-peri (chilli) sauce, or to taste
1-2 red chillies, seeded and chopped
½ tsp sea salt
½ tsp paprika
½ tsp ground coriander
1 Clean and de-vein the prawns, keep the shells intact.
2 Combine the remaining ingredients together in a bowl, add the prawns and toss to coat well. Cover and leave in the fridge to marinate for at least 2 hours, but preferably overnight.
3 Heat a grill pan and cook the prawns for about 5 minutes on each side, until they have turned pink and are cooked through.
4 Serve with garlic mayonnaise, lemon or lime wedges and lots of napkins.
Lemon butter chicken steaks with quinoa salad
750ml chicken stock
4 spring onions, chopped
60ml chopped fresh parsley
60ml chopped fresh mint
4 chicken breast fillets
5 tbsp olive oil
2 garlic cloves, crushed
125ml dry white wine or dry non-alcoholic wine
2 tbsp capers
Finely grated zest and juice of 1 lemon 60ml
4 tbsp butter, cold and cubed
1 Place the quinoa in a saucepan, add chicken stock and bring to the boil. Simmer until all the liquid has been absorbed and the quinoa is light and fluffy. Transfer to a bowl and allow to cool.
2 Toss quinoa with spring onions, parsley and mint. Season and set aside.
3 Place each chicken fillet between 2 large sheets of cling film on a board and pound with a meat mallet or rolling pin until they are 1cm thick. Season well.
4 Heat 3 tbsp of the oil in a large, heavy-based pan and fry each breast for about 3 minutes on each side — they should be cooked through, and still tender. Remove from the pan and keep warm.
5 Use the same pan to heat the remaining 2 tbsp oil and fry the garlic for a minute. Add the wine and simmer until the liquid has reduced by half.
6 Add the chicken to the pan and gently stir in the capers, lemon zest and juice. Once simmering, stir in the cold butter to emulsify the sauce.
7 To serve, drizzle sauce over the chicken and quinoa salad.
Green chicken casserole
1 chicken, cut into pieces
3 garlic cloves, crushed
2 tbsp olive oil
3 cinnamon sticks
2 large tomatoes, skinned and sliced (or a handful of baby tomatoes)
Large handful black olives
1 large lemon, very thinly sliced
Juice of 1 small lemon
4 tbsp dry white wine or chicken stock
A few sprigs fresh rosemary
1 Heat the oven to 180°C.
2 Arrange chicken pieces, without overlapping, in shallow oven-proof dish. Spread over the garlic, season and drizzle with olive oil. Place the cinnamon sticks between the chicken pieces and arrange tomato slices, olives and lemon slices on top.
3 Mix the lemon juice and wine or stock together and pour over chicken.
4 Top with rosemary and bake for an hour. Remove cinnamon sticks and rosemary before serving.