Here is a cracking recipe that I created for The Marshwood Vale Magazine tasty Summer dish competition. (closing date May 14th) The competition was to create a dish using these five ingredients asparagus, watercress, chicken breast, prawns and mango, along with a selection of store cupboard ingredients. I tried it out the weekend and it tasted really good, a real summery dish. But I did add a good squeeze of lemon juice to the couscous which wasn’t in the store cupboard list, but was screaming out for it!! I will update you if I win!
1 chicken breast, skin on
5 asparagus spears
60g cooked and peeled prawns (cut in half if large)
½ fresh mango cut into chunks
1 bunch watercress
fresh parsley, chervil, mint & coriander
1 small red chilli, finely sliced
100g Crème fraiche
2 tablespoons honey
1 cup couscous
salt & pepper (spices?)
Trim the chicken breast and fry in olive oil skin side down until the skin is golden brown
Turn over and rub into the skin a tablespoon of honey, salt & pepper
Place in an oven (170C/340F/Gas 3) for 20 mins – until juices run clear
Remove from oven and rest for 5 minutes
Make the watercress dressing by adding all but a few sprigs of the watercress to a blender and a few mint leaves (the saved watercress can be used for the garnish)
Also add a tablespoon honey and almonds, gradually adding the crème fraiche and zussing until you have a nice pouring consistency.
Trim the asparagus and cook in boiling water for 2 minutes
Drain and cut each spear on the angle into 3-4 pieces
Pour over one cup of boiling water over the couscous and a dash of olive oil stir and cover.
Allow to swell for 5 minutes then fluff up with a fork
Add to the couscous the asparagus, chopped herbs, chilli, mango, dash of olive oil and whole prawns.
Place the couscous onto a plate; slice the chicken and place on top, garnish with remaining watercress sprigs.
Serve with the watercress dressing in a jug and a large glass of chilled white wine…. Summer on a plate!