Hi Guys

I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.

Orange, ALmond and Saffron Couscous:

Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint

METHOD:

Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!

Chicken with Peanut Sauce: (Serves 4)

4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish

Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk

Method:

Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.

Enjoy more tomorrow
Sue x