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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Cedar Wrapped Chicken Breasts
Tender chicken breasts stuffed with cous cous & feta cheese & ready to barbecue in a cedar wood parcel.
Inspiration can come from anywhere & the idea for these nifty cedar wood smoking parcels came back from New York with our Head Chef Madalene. She saw the planks on sale in a deli in Manhattan & created this dish around them.
Preparation time: Perfect in 30 minutes
Servings: Serves 2
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic in the oven
1. Preheat oven to 200ºC/180ºC fan assisted/Gas mark 6.
2. Remove sleeve & film & place cedar wrapped breasts on a baking sheet for 25-30 mins. Cook until juices run clear.
Even better on the BBQ
1. Remove all packaging.
2. Remove sleeve & film & place cedar wrapped breasts over hot (but not flaming) coals for 30-35 mins. Cook until juices run clear.
3. Discard cedar parcel & serve.
Check food is piping hot throughout. These instructions are a guide only: all grills vary & no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh chicken (70%)
Cous cous (8%)
Fresh spring onions
Feta cheese (2%)
Mango chutney
Tomato chutney
Tamarind chutney
Extra virgin olive oil
Maple syrup
Garlic purée
Fresh red peppers
Fresh parsley
Worcester sauce
Rice flour
Fresh mint
Salt
Black pepper
Paprika oil
Cous cous contains: durum wheat semolina & water.
Mango chutney contains: mangoes (57%), sugar, salt, spirit vinegar, whole garlic cloves, cumin seeds, chilli, fenugreek seeds, onion seeds, black peppercorns, cardamom pods, whole cloves.
Tomato chutney contains: tomatoes (60%), sugar, cornstarch, salt, vinegar, spices, cayenne, cardamom, clove, garlic.
Tamarind chutney contains: sugar, pulverised dates (16%), malt vinegar, tamarind (8%), ginger, paprika, chilli, cumin, garlic, white pepper, yellow mustard seeds, garam masala, kala namak, salt, dry mango, musk melon, black pepper, pomegranate seeds, coriander, mint leaves, nutmeg, caraway, ajwain, clove powder, asafoetida.
Worcester sauce contains: malt vinegar, spirit vinegar, molasses, sugar, salt, anchovy, tamarind extract, onion, garlic, spices, flavouring.
Does this recipe contain?
dairy: yes
soya: no
mustard: yes
fish: yes
gluten: yes
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Canelli Bean & Tomato Salad (serves 2)
300g can canellini beans, drained & rinsed
150g vine-ripened tomatoes, chopped
1 small red onion, peeled & diced
1 garlic clove, peeled & crushed
2 tbsp extra virgin olive oil
2 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tsp finely grated lemon zest
2 handfuls of fresh rocket leaves
Freshly ground black pepper
1. Put the beans, tomatoes, onion, garlic, oil, parsely, lemon juice & zest in a serving dish & toss well together.
2. Add the rocket leaves & toss lightly with the bean mixture. Season with black pepper. Serve with freshly cooked Bigham's Cedar wrapped chicken breasts.
Rosemary Roasted Vegetables (serves 2)
1/2 small aubergine, cut into 2cm pieces
1/2 red pepper, deseeded & cut into 2cm chunks
1/2 yellow pepper, deseeded & cut into 2cm chunks
1 small red onion, peeled & cut into wedges
150g sweet potato, peeled & cut into 2cm chunks
2 tbsp olive oil
1 sprig rosemary
3 large handfuls of baby salad leaves
2 tsp French dressing
1. Preheat the oven to 200˚C/Gas 6. Tip all the vegetables onto a large baking tray & pour the oil over. Toss well together with clean hands.
2. Break the rosemary into small sprigs & scatter over the veg. Bake for 35 minutes, turning once during cooking.
3. Toss salad leaves with the dressing & arrange on 2 plates. Serve with freshly cooked Bigham's Cedar wrapped chicken breasts.
Cedar is not the only wood used to naturally add a wonderful smoky flavour to food. Hickory, mesquite & even oak from old wine barrels are also popular.
