For my birthday I got Jamie Oliver’s 15 Min. Meals cookbook but because I’ve been working so much I’ve hardly had time to cook.
I’ve had a good look through the book and the recipes are all mouth-watering.
Although I doubt they really only take 15 min.
Maybe if someone has pre-chopped everything, heated the water and warmed the oven.
But still I love the concept behind a quick, healthy and delicious meal.
I’m onboard Jamie!
These past few days the weather has been pretty bad.
Cold, rainy and grey.
As if fall was upon us…
But don’t put those summer clothes away quite yet.
From Thursday through at least Sunday it’ll be warmer again.
Anyways, what I’ve been meaning to say is that because I haven’t been working (due to the weather) I had time to make dinner for my family.
I made my first ever roast chicken and took inspiration from one of Jamie’s recipes for the salad.
For the chicken:
♦ Whole chicken
♦ Olive oil
♦ Rock salt
Preheat your oven to 190°C and place your chicken in an oven tray. Smother the chicken with olive oil, crushed garlic and rock salt.
Rub it all in well with your hands and place in the oven. After 30 min. take the chicken out and add more olive oil to the skin, put it back for another 30-40 min. Before carving it cover with tin foil and a towel and wait 10 min.
Cook your couscous according to the packet and put aside to cool. Place the rocket, spring onions, coriander (not all) and mint into a mixer. Mix until finely chopped, add the juice of 2 limes and the olive oil and then add it to the couscous. Again mix well. Finely dice up the mango and avocado and sprinkle on top of the couscous and herb mix. Add the bean sprouts, crumble some feta on the dish, decorate with coriander leaves, add a few dollops of yoghurt and you are done!