Couscous-crusted chicken tenders
30 MINUTES | SERVES 2 | EASY
plain flour 50g
smoked paprika 1 tbsp
eggs 2, beaten
panko breadcrumbs 50g
couscous 50g
chicken mini fillets 500g
vegetable oil for deep-frying
barbecue sauce to serve (optional)
1 Put the flour onto a plate, add the paprika and plenty of seasoning, and mix well. Put the eggs in a shallow bowl and the breadcrumbs and couscous into another, mixing together well.
2 Toss the chicken fillets first in the flour mixture, shaking to remove the excess, then dip into the eggs and finally into the couscous mixture, patting to thickly coat the chicken.
3 Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread browns in 30 seconds.
4 Fry the chicken in batches for 3-4 minutes, flipping halfway, until golden, crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with barbecue sauce, or your sauce of choice, for dipping.
PER SERVING 721 kcals | fat 21.1G saturates 2G | carbs 55.7G | sugars 1.6G fibre 4.2G | protein 75.1G | salt 0.9G
Re-vamped couscous salad
50 MINUTES | SERVES 4 | EASY
olive oil 2 tbsp
red onions 3, thinly sliced
This story is from the September 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the September 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
