Method
Step 1: add olive oil to a medium sized saucepan sauté
garlic, ginger and onions on a medium heat in olive oil
add seasoning cube, curry, salt and pepper and fresh
thyme.
Step 2: Pour in the couscous, stir until the couscous is
well coated with all the flavors. Add boiling water give
it a quick stir, then cover the pan.
Step 3: Turn off the heat and allow the couscous to sit,
covered, for about 10 minutes, or until the couscous
becomes fluffy when stirred with a fork. Allow couscous
to cool completely.
Step 4: While your couscous is sitting or cooling, slice
the stems and tops off of the whole bell peppers and
carefully remove the cores and seeds from the inside of
each bell pepper.
Step 5: Spoon couscous into each whole green bell
pepper, and sprinkle a dash of salt and pepper on top.
Step 6: Roast the stuffed bell peppers in a pre-heated
oven at 350 degrees for about 35 minutes or until your
bell peppers are just barely tender. Enjoy!
Lemon and chilli Chicken
INGREDIENTS SERVES: 4
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1 whole chicken 1.5-2kg in size
½ large onion
4 cloves garlic
2 large red chilli ( rodo) – add more or less
depending
2 tbsp honey
2 lemons
2 seasoning cubes
salt and pepper to season
Method
Step 1: Preheat oven to 180˚C.
Step 2: Blend onion, garlic and chilli with a dash of water.
Pour in a small bowl and add honey, seasoning cube, salt
and pepper. Cut the lemon in half and squeeze all the
juice into the bowl and stir it all together.
Step 3: Place the chicken, into the roasting tray. Pour the
mixture all over then use your fingers to massage it in all
over the bird.
Step 4: Roast chicken until juices run clear and the skin of
the chicken is starting to caramelise/blacken. For a 1.5kg
chicken this will take about 1 hour and 10 minutes, for a
2kg chicken add up to half an hour of cooking time.
18
GTBANK FOOD AND DRINK
Honey soy Chicken With Carrot
Couscous
and Kale Salad