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Stir it up magazine March 2015

ON THE RANGE ON THER a nge “We eat with our eyes firstly and this light but fulfilling dish really spells out what I see around me.” Jerk seasoned chicken supreme, Israeli cous cous, heritage tomato salsa >> Cooking time: 30 minutes >> Prep time: 25 minutes Ingredients Jerk seasoning: 2tbsp of picked fresh thyme 2 Country Range Cinnamon Sticks, crushed 2tbsp chopped coriander 1tbsp Country Range Coriander Seeds ½ tbsp Country Range Crushed Black Peppercorns ½ tbsp Country Range Nutmeg ½ tbsp Country Range Ground Turmeric ½ tbsp Country Range All Spice 4 crushed garlic bulbs 1 scotch bonnet chilli (seeds removed) 1 tbsp crushed ginger root 20ml Country Range Lime Juice 50ml Country Range Extra Virgin Olive Oil 4 large free range chicken breast supremes (wing cleaned) Israeli cous cous 125g Israeli cous cous 70ml chicken stock (using Country Range Chicken Bouillon) Salt pepper 25g Country Range Salted Butter 4. Cover quickly with cling film and leave for 4 minutes so the cous cous soaks up all the remaining moisture. Stir, season and set aside. 5. Next job, salsa. Once again add all your ingredients to a bowl and mix. Season to taste. 6. Now time for plating the dish. Place a mound of cous cous on the plate, add your cooked jerk chicken breast, and smother with salsa. Garnish with bright fresh herbs. You can also access this recipe by using your smart phone. Simply scan the QR code below or enter the web addresses in to your internet browser window. Additional recipes can be found at: www. countryrange.co.uk/recipes www.countryrange.co.uk/ recipes/?ID=313 >> Stir it up blogger John Ranfield, head chef at Baumann’s Brasserie in Coggeshall, Essex, is a colourful character – and likes to carry this through into the dishes he cooks. A great example is his Jerk seasoned chicken supreme with Israeli cous cous and heritage tomato salsa. He explains: “The colours of this dish really remind me of this time of year, spring is among us and tones of yellows, bright greens and red start to appear. We eat with our eyes firstly and this light but fulfilling dish really spells out what I see around me. “Next time you’re walking the dog, have a look at the seasonal weather and what’s happening around you, then go home or to work and ‘cook from your mind’! It sounds weird, but try it!” John is an avid fan of Country Range products. “Since becoming a customer of the Country Range Group, I’ve really explored their range of products – not just dry goods or spices but their frozen range as well. I have found that not only does the quality match high-end products but my cost /GP was a lot better too. “The Country Range spices are fantastic and, for an alternative, try replacing the chicken for a lighter fillet of bass, or possibly a salmon fillet. Happy cooking!” John Ranfield is a colourful character – and likes to carry this through into the dishes he cooks. Heritage tomato salsa: Selection of bright colourful tomatoes, diced 1 lemon and 1 lime, juiced and rind grated 4 good splashes of Tabasco ½tsp finely chopped naga chilli 1 banana shallot, sliced A dash of Worcestershire sauce 1 tbsp chopped mint 1 tbsp chopped coriander 10ml Country Range Pomace-olive Oil 1tbsp caster sugar Salt and pepper to taste Method 1. Place all the jerk seasoning ingredients into a bowl, place your chicken breasts in the mix. Coat evenly making sure the whole of the breasts is covered. Ideally leave it overnight, but a couple of hours will suffice. 2. When marinated, place the chicken skin side down in a medium hot pan (not too hot otherwise the marinade will burn) and leave for 2 minutes to attract colour. Turn over and place into a pre-heated over at 200°C for 25 minutes, or until the juices run clear. 3. Meanwhile, place your cous cous into a heatproof dish; add the butter and boiling hot stock. MARCH 2015 29


Stir it up magazine March 2015
To see the actual publication please follow the link above