Wraps for Dinner

I have been an OFM reader since the very beginning. It is edited by my favourite cookery writer, Nigel Slater. I love the fact that his writing is descriptive and contains wonderful imagery whilst still retaining a veil over his own life. This recipe comes from Allegra McEvedy in last Sunday’s edition. The original was suggested as a lunch dish, I added the chicken to make it a bit more filling for dinner time. The combination of flavours worked really well together, we'll be having these again.

Wraps with Courgette, Feta and Chicken.
(adapted from Observer Food Monthly, Sunday June 22^nd 08)
Serves 2

120g feta
120g natural yoghurt
100g peas, cooked
1 lemon, zested
1 spring onion, chopped
1 tbsp olive oil
salt + pepper
2 chicken breasts, chopped
2 small courgettes
garlic infused oil
4 tortilla wraps, warmed according to packet instructions
4 big lettuce leaves (I used Cos lettuce)
small handful mint leaves
1 chilli chopped, minus seeds and membrane

• Mash the feta and stir in the yoghurt, peas, lemon zest, spring onion and olive oil. Season
• Cut the courgettes lengthways into three (think of a Toblerone shape)
• Heat a griddle pan until it’s nice and hot
• Lightly oil the chicken and courgette with garlic oil and griddle until done
• Assemble and enjoy

Moroccan Magic

Another recipe now from February's Delicious magazine - in this case from a selection of pulse/grain recipes from Bill Granger. I had this on the table less that 20 mins after arriving home last week and it offers a great alternative to the ubiquitous midweek pasta. I had somehow up to now missed out on Bill Granger but after this dinner The Doc went and bought me two of his books 'Holiday' and 'Every Day', so expect a lot of his recipes in the weeks to come!

Harissa Chicken with Bulgur Wheat, Pine Nut and Parsley Pilaf
6 chicken breasts
3 tbsp harissa
2 tbsp olive oil
1 red onion
1 tsp fresh grated ginger
1/4 tsp ground allspice
3/4 tsp ground cinnamon
40g pine nuts
375g bulgur wheat
600ml chicken stock - hot
80g sultanas

• Put a few slashes in the chicken and place in a bowl to mariande with the harissa and half the olive oil
• Warm the rest of the oil and cook the onion until soft
• Add the ginger, allspice, cinnamon and pine nuts and cook on a medium heat for 10 mins (I like to add 1-2 tbsp water to stop the dried spices sticking to the pan and burning
• Add bulghur wheat to the onion mix and cook for about a minute
• Remove from the heat and add the stock and sultanas, cover and set aside for 10 minutes until all the stock has been absorbed
• Meanwhile heat a frying pan and cook chicken until golden
• Stir parsley into bulgur and season