Battle 19 - Sis: Chicken Taboulé

Hello!Helloo!!Hellooo!!! I'm back in the battle after one month off;-) Everyone needs vacation in Summer, right?! And to start with a real holiday dish, I mean refreshing, full of garden herbs et qui sent le Sud, I propose you a chicken taboulé! Basically, instead of couscous, you use your last grilled chicken leftover (without skin);-)

Chicken taboulé

Ingredients for 2 persons

200g chicken (full chicken left overs or chicken breast)

3-4 tbsp olive oil

Lots of garden herbs (thyme, chive, parsili, ..)

30g pine nuts, grilled

Salt from Guérande

1. Chop very finely the chicken. Add the garden herbs, olive oil, grilled pine nuts and salt. Mix well. It's done! And it's delicious with a glass of Pinot noir... from Valais, of course ;-)

And while tasting this dish on a sunny terrace, listen to Heidi Happy (the name is great, isn't it?!)

Next battle topic: Jamie Oliver's recipe challenge

Battle 19 – Bro: Best match for Pinot Noir

I have tried to think of seasonal products for this recipe supposed to be enjoyed with a glass of Pinot Noir. And right now, in many gardens and all shops, you find this absolutely amazing fruit named cherry... Juicy, tasty, colourful, pretty, the cherry is the Marilyn Monroe of all fruit and veggies sections in supermarkets.

From there, I imagined that it could be nice to serve cherries with lamb, meat that is traditionally cooked with dates, mint or apricots in Arabian countries. I haven’t prepared a tagine, but just a juicy piece of lamb (“Lammeculotte”), that I have roasted in the oven with “couscous spices” and cherries. Very easy, very class, perfect with Pinot Noir, you should try it!!!

As background music, I would suggest to play: “The Fleet Foxes”.

Relax, Honey, I am cooking tonight! :-)

Lamb and cherries, for 2 persons:

- A nice piece of lamb (meaning a piece that is best when “bloody”), 300-400g.
- 250 g of cherries.
- Couscous spices (event. replace it with Garam Masala, which is easier to find).
- Meat-thermometer.

Pre-warm the oven at a temperature of 120°C.
Cut all cherries in two, and take the stones away. Place them on a plate that can go in the oven, spice them a little.
On a very hot pan, roast shortly the lamb on all sides, in order to close well all pores of the meat. Place that piece on top of the cherries, spice it with the rest of the spice-mix and put the plate in the oven. That’s pretty much it!

The lamb is ready once the heart of the meat reaches 70-75°C. Wait a few minutes before slicing it. Dress on plates with a few slices, topped with cherries. Add salt and pepper.

My Pinot Noir that day was from Fernand Cina, Salgesh, Switzerland. A great winemaker producing excellent wines at very reasonable prices. Thanks!!!