Cypriot Chicken

A very quick and simple yet tasty recipe.

Ingredients

small bunch of parsley
small bunch of basil
8 sun-dried tomatoes (from a jar)
2 or 3 garlic cloves
100 g feta cheese
zest from 1 lemon
4 chicken breasts
4 sprigs of rosemary
olive oil for cooking

Technique

Chop the herbs and sun-dried tomatoes with a little of their oil, on a board.  Add the crushed garlic, feta and lemon zest.  Mix well.

Make a pocket in each of the chicken breasts.  Stuff each pocket with a quarter of the stuffing mix.  Spear shut with the rosemary sprigs.

Heat the olive oil in a frying pan.  When hot, put in the chicken breasts.  Cover lightly with greaseproof paper lightly scrunched around.  When golden, turn and cook the other side.

Cut into slices and serve.

Haloumi Stuffed Peppers

Vegetarian.  Serves 4.  Prep: 10 to 15 mins.  Cooking: up to 40 mins.

Ingredients

4 red peppers
290 g jar antipasti marinated mushrooms
50 g couscous
100 ml hot vegetable stock
250 g haloumi, cubed (or feta or mozzarella)
2 tbsp chopped fresh parsley
mixed salad and garlic bread, to serve

Technique

Prepare the peppers:  Preheat the oven to 180℃.  Halve the peppers through the stalks and cut out the seeds (leaving the stalks in place).  Put the peppers, in one layer, on a baking sheet.  Drizzle a spoonful of the oil, from the jar of mushrooms, over the peppers and sprinkle with salt and pepper.  Bake in the oven for 20 to 25 minutes.  Meanwhile...

Make up the stuffing:  Tip the couscous into a bowl, pour in the hot stock and leave to soak for 5 minutes.  Fluff up with a fork and stir in the drained mushrooms, helium and parsley.  Season with salt and pepper and spoon into the pepper halves.  Return to the oven for 15 minutes, until the cheese is golden.

Serve warm with the mixed salad and garlic bread.


Salmon and Herby Potato Coulibiacs

Coulibiac: A Russian style fish pie.

Ingredients (makes 2 pies)

600 g potatoes, thinly sliced
1 large onion, thinly sliced
1 tbsp olive oil
100 ml double cream
100 ml crème fraiche
4 tbsp freshly chopped dill
4 tbsp freshly chopped parsley
zest of one lemon
2 packs all-butter puff pastry
flour (for dusting)
650 g side of salmon, skinned and boned, cut crossways into 3 cm slices then in half to make fingers
1 egg, beaten

Method

  1. Heat the oven to 180℃.
  2. Par boil the potato slices for 2-3 mins, drain and set aside in a large bowl.
  3. Gently fry the onion in the oil for 10 mins until golden. Allow to cool slightly.
  4. Stir in the cream, crème fraiche, herbs, zest and plenty of seasonings. Pour over the potatoes and mix gently.
  5. Roll out one of the packs of pastry, to about 35cm x 35cm. Lay on a large baking sheet.
  6. Pack a quarter of the potato mix down one side of the pastry, leaving a 5cm border.
  7. Arrange half the salmon on top, then cover with another quarter of the potato mix.
  8. Brush the pastry all round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make or mark a decorative fish on the top.
  9. Do the same with the other pastry and remaining ingredients.
  10. Chill for 30 minutes then brush the pastries all over with beaten egg.
  11. Bake for 40 minutes.
Leave to rest for 10 mins if serving hot or can serve cold.