Author International Hotel School   |  December 19, 2017

Debora Vitalo and Erin Lee – two students from the Johannesburg Campus Culinary Club had a recent cook off using Mediterranean Deli ingredients. Both plates were so evenly matched that it was declared a draw.

Erin Lee made a Summer Citrus Chicken and Couscous Salad (recipe below). Debora Vitalo’s Pickled Pink (Chicken Roulade served with Pickled veg and couscous) recipe can be found here


Student – Pinky Nyoni’s Recipe

Med Deli Products:

  • Sundried tomato pesto
  • Tahini
  • Artichoke
  • Danish Style Feta
  • Coriander pesto
  • Black seaweed cavi-art
  • Haloumi
  • 1 Chicken Fillet
  • 150g Couscous
  • 1 Lime
  • 1 Orange
  • 100ml Honey (to taste)
  • Water
  • 100g Carrot
  • ½ Red pepper
  • ½ Red onion
  • 80ml Balsamic vinegar
  • 200ml Chicken stock

Method:

1.Zest the orange and lime (reserve some zest for dressing)
2.Preheat the oven to 180 degrees
3.Juice the orange and lime (reserve some orange for segmenting)
4.Place the juice and zest in a saucepan
5.Add the honey and Balsamic vinegar in the pan allow to simmer and reduce creating a sticky orange sauce
6.Use the sauce as a basting sauce for the chicken
7.Cook chicken for 15 minutes in the oven – basting often

Couscous salad method

1.Cook couscous in chicken stock by heating the chicken stock and adding the couscous – allow to swell and drain if needed.
2.Cut veg in to brunoise (red pepper, carrots ,and onions) and cut the feta in to macedone blocks.
3.Blanch the carrots and drain
4.Add the brunoised veg and feta to the couscous
5.Cut the chicken breast as desired and place on a bed of tahini and coriander pesto – the tahini and coriander flavours will permeate through the warm chicken and cuts through the sweetness of the orange glaze
6.Dress the plate with the couscous salad and garnish with orange segments and artichoke hearts
7.Create a dressing with the liquid from the preserved artichokes and the remaining basting sauce – adding the reserved zest.
8.Dress generously, top with grilled haloumi. Add black seaweed cavi-art for final garnishing

Be sure to attend our next Open Day. If you want to know more about our Culinary Art programmes you can find more information here.