Personal

Car Stuff

Extras

Roast Breast of Chicken Stuffed with Sun Blushed Tomatoes, with Roasted Cous Cous

1 x chicken breast (corn fed)
30g sun blushed tomatoes
4 strips of pancetta
Pinch of basil (cut into strips)
Few drops of truffle oil
Pig's caul
Salt and pepper

1. Remove the skin from the boned chicken breast, place onto a chopping board, lay a sheet of cling film over the top, using a meat bat, bat the chicken breast out, to create an even sheet approx half inch thick.

2. Season with salt and pepper, lay the sun blushed tomatoes mixed with the basil down the centre, add the truffle oil, then roll up to create a sausage shape, wrap the bacon around, then cover with the pigs caul, to secure the stuffing, wrap in tin foil (making sure to keep the sausage shape), place into the steamer for 12 min.

For the cous cous:
150g dried cous cous
Few drops of olive oil
Rind and juice of 1 lemon and 1 orange
2 star anise
Mint stalks
Salt and pepper
1 litre of chicken stock
25g diced tomato (concasse)
25g diced black olives
25g chopped mint
25 diced cucumber

1. Toss the couscous in olive oil until golden brown.

2. Bring to the boil the chicken stock with the lemon/ orange juice and rind, star anis and mint stalks, once boiled pour through a sieve over the couscous , add a few drops of olive oil, mix with a folk and cover with cling film for approx 20min.

3. Fluff up with a folk, add a little more olive oil if it has started to stick together, fold in the finely diced tomato, cucumber, olive and mint, season.

4. Place the couscous into a ring in the centre of the plate, slice the chicken into 3 and place on top, drizzle with olive oil and serve.