Foody Friday

Only a few recipes for you.... the other days were just basics like grilled fish and veg, baked potatoes, spaghetti - so not worth documenting

Chocolate balls

250 g Marie biscuits
1 cup coconut
2 tablespoons cocoa
1 400g can sweetened
condensed milk
chocolate sprinkles

Crush biscuits finely. Add coconut and cocoa and mix well. Stir in condensed milk. Form into balls and roll in the chocolate sprinkles. - or if you are lazy like me and couldn't be bothered rolling into balls, just press into a pan.

Refrigerate for a couple of hours for best results. Yummy! O

Chicken and Leek Pie - This was SO YUMMY!!

40g butter
Leek - halved and sliced
150g ham - diced
1kg chicken breast - diced
1/3 cup flour
1 cup light thickened cream
3 sheets shortcrust pastry
1 egg lightly beaten

Melt butter in frying pan add leek and ham. Cook 3 minutes until leek is soft. Add Chicken cook until browned. Sprinkle flour over chicken, cook 1 minute. Remove from heat. Slowly add cream, stirring until combined. Return to heat Bring to boil and simmer until sauce thickens. Allow to cool/refridgerate. Use two sheets of pastry to line bottom of dish/springform pan. Spoon chicken mixture into pastry. Use remaining pastry sheet to cover top. Cut a cross in the centre. Brush with egg if desired ( I forgot) Bake 25 minutes until golden.


Chicken and Cous Cous Salad

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, cut ( I didnt have any so used green beans)
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice
Method
Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.
Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.