Bake the parmaham slices flat until crispy and set aside
Boil a pan of water for the cous cous, add the stock cube and cook to packet instructions – usually 6 minutes is enough, drain and set aside.
Get a large skillet/ shallow oven proof dish – line with a good glug of olive oi and lay in the cod fillets – season with a little salt and pepper, scatter the sage leaves, sundried tomatoes and pop in half a lemon, and drizzle more oil so that they don’t burn.
Oven bake for 10-12 minutes depending on the thickness of your fillets – the inside temp of fish should be 60 degrees, you can check this accurately with a Thermapen.
Meanwhile in a deep saucepan or wok, fry the courgette, shallot if using, until soft and getting golden, add in the tomato and garlic puree and approx. 150 ml of water, add in the spring onion and preserved lemon if using (I love the saltiness of this amazing produce).
Add in the cooked cous cous and let it absorb the flavours for a couple of minutes.
By this time your fish should be ready and you can remove from the oven. Set the fish to one side with the sage leaves and ham.
Take the sundried tomatoes from the cooking juices and chop up and add to the cous cous, along with the jammy roasted lemon juice.
The seasoning in this dish and the eating experience comes from all the flavours and texture.
Always heated plates for warm food, I think a wide bowl is great for this type of food.Pile up the giant cous cous in and place the cod, sage and crispy ham on top, drizzle with the cooking juices from the cod pan and serve.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less