Chicken with Cous Cous and a Pear Tart

We were lucky enough to be invited to a cooking demo at the Samsung Brand store in Gateway on Saturday. Paula Erskine of Swanzie Catering in Umhlanga showed us two awesomely easy dishes to make. I had no idea cous cous was so easy, if I had I would have been making it for years as it’s so much less labour intensive than rice.

Swanzie Catering specializes in Gourmet delights for all occasions, according to Paula they cater for all corporate and private events, no matter how big or small. Hopefully she won’t mind me sharing these recipes with you.

Cous Cous

250ml cous cous
500ml boiling water
1 chicken stock cube
1 bunch of parsley
1 bunch of mint
1/2 a lemon
2Tbsp olive oil

Method

1. Pour the raw cous cous onto a baking tray.
2. Boil the 500ml water in kettle and dissolve the chicken stock cube in a jug.
3. Pour over the cous cous and let it stand for a few minutes without stirring.
4. Once cooled drag a fork through to loosen and mix in the olive oil, herbs and lemon juice.

Stuffed Chicken

4 skinless chicken breasts
1 goats milk cheese (chevin)
1Tbsp basil pesto
Salt and Pepper
Oil for frying

Method

1. Slice the chicken lengthways to form pockets in the chicken. (Do not butterfly cut)
2. Mix the basil pesto and goats cheese together.
3. Spoon into made pockets and seal with a toothpick.
4. Season both sides of the chicken and fry in some butter and oil to brown the chicken.
5. Place on a baking tray and bake for 10 min at 190C or until chicken is cooked.
6. Remove toothpicks and slice
7. Serve with the cous cous and fresh salad.

Pear Tart

3 or 4 pears
5 ml cinnamon
1/3 cup brown sugar
40g butter
1 ready rolled puff pastry

Method

1. Cut pears into quarters and take out the core
2. Place the butter into the pan and allow to melt
3. Add the sugar and cinnamon and let the sugar dissolve slightly
4. Place your pears into a ring shape and let caramelise slightly
5. Place your puff pastry on top of the pears in your frying pan (pan must have a metal handle)
6. Put the pan into a preheated oven at 180C for about 15min or until the pastry is golden brown
7. Place a plate of the top of your pan, turn the tart upside down.
8. Serve with cream or ice cream.

Both recipes courtesy of Paula Erskine. If you are looking for a caterer for your next dinner party or function you can contact her by email or telephone – 071 427 6552. For more information you can also visit her website.

Images courtesy of Firsthouse Photography.