DEC
18

Winter Couscous Salad with Spicy Chicken

Chicken and couscous salad

Salad’s aren’t just for Summer, roast up your favorite winter vegetables in this versatile winter couscous salad made with roasted onion, pumpkin, sweet potato, sautéed spinach and pomegranate.

 


 

This weeks dish: Winter Couscous Salad with Spicy Chicken

1 cup pumpkin diced

1 cup sweet potato diced

1 onion diced

500g chicken tenderlions

1 pinch cayenne pepper

1 tsp cumin

½ tsp dried coriander

½ tsp salt

1 pomegranate

2-3 bunches spinach

1 cup couscous

1 cup water

1 tsp butter

Vegetables cute into cubes

Coat vegetables with 1 tbsp oil and a sprinkling of salt and lay in a roasting tray. Bake for approximately 30mins or until a fork easily pierces them.

Tossing the vegetables in oil

Place the chicken into a bowl and add 1 tbsp oil, cayenne pepper, cumin, salt and coriander. Use a spoon to make sure the tenderloins are evenly coated in oil and spices.

Seasoning the chicken

Fry chicken on medium heat until golden then remove from the pan to a cutting board to sit while you assemble the rest of the salad.

Cooking the chicken in a pan

Roughly chop spinach and sauté until wilted.

Sauteing the chopped spinach

Add water, 1 tbsp oil and a pinch of salt to saucepan and bring to the boil, once boiling remove from heat, add couscous, cover and allow to sit for 3 minutes.

Boiling the couscous

Remove lid, add butter and fluff couscous using a fork.

Fluffing couscous in butter

Slice pomegranate in half and remove seeds from the white flesh.

Removing the pomegranate seeds

In a large bowl add couscous, winter vegetables, spinach, and pomegranate seeds. Mix through and place chicken on top of the couscous salad and garnish with a sprig of fresh coriander. Serve & Enjoy.

Chicken tossed in winter couscous salad

 

 

 

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MAY
16

Cajun Salmon with Mango Salsa

Cajun Salmon and Salsa

With summer on the way, it’s out with heavy comfort foods and in with light, vibrant dishes full of bright colors and fresh flavors.  This week’s recipe features sockeye salmon, known for its deep red flesh and considered to have the richest flavor of all the varieties.  Full of vitamin D and omega-3s, this wild Alaska salmon is a delicious and heart-healthy choice, containing even more nutrients than other kinds of salmon.

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3851 Hits
JUL
20

Summer Pasta with Figs, Pancetta and Basil

 

A bowl of fresh summer pastaThink pasta is too heavy to eat in the summertime? This week’s recipe for Summer Pasta with Figs, Pancetta and Basil will have you singing a different tune.

We have Chef Jaime Laurita to thank for this wonderfully light, fresh and flavorful dish. Chances are you’ve purchased his wines from Sunset Foods. On a hot day such as this, a cold glass of Chef Jaime’s Bello Boy Moscato or Perfect Prosecco would be the ideal accompaniment as you whip up this dish!

Chef Jaime Laurita

Like all our weeknight recipes, it comes together in no time. And as always, you can find all of the ingredients at your local Sunset Foods. So get your grocery list together and follow us to delicious.

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14510 Hits
SEP
23

Recipe of the Week: Grilled Sirloin with Roasted Corn Salsa

Grilled Sirloin Steak and Corn Salsa

This is a delicious, late summer recipe that is good to have on hand when you want to impress your friends. The ingredients are simple and fresh and the recipe is easy to prepare. The smoky, spicy salsa is lively and really makes the dish.

While it’s best to use a cast iron skillet, any frying pan will work, just let the corn cook until it starts to stick to the skillet if you’re not using cast-iron.

If you are cooking for less than four, this dish makes great leftovers including a delicious sandwich on a crusty French bread or quick and easy quesadillas.

GRILLED SIRLOIN WITH ROASTED CORN SALSA
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges
Prepare grill for cooking.
Make corn salsa:
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
Grill steak:
Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
Spoon corn on top of sliced steak and pour over any accumulated juices and serve.
Makes four servings.
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