This was a big hit with Nathan! (most things are!) but this time the bowl was pretty much licked clean!
This recipe is from (surprise, surprise!) Good Food Magazine Aug edition.
Coconut Chicken with Cucumber Salad
Serves 2 easily doubled- Prep 10 mins- Cook 25 mins.
1 egg white, lightly beaten
2 Skinless Chicken Breasts
3 tbsp Desiccated Coconut
1 tsp Sunflower Oil
1/2 cucmber, thinly sliced on the diagonal
1 small red onion, thinly sliced
2 tsp caster sugar
2 tbsp white wine or rice vinegar
1. Heat oven 200C/ fan 180C. gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
2. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 minutes to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
I also served a potato salad made with Nathan's parents Charlotte Potatoes from their allotment.
After dinner our friends Ben and Rachel popped by to drop off some cricket kit so I made a quick dessert. It was a really easy Eton mess. I crumbled 4 pre bought merguine nests with strawberries and mixed them with 0% fat free greek yogurt. Then in each bowl I placed the mixture on top of an individual merguine nest and dotted a few wee strawbs on top for decoration! Served with a cup of tea it was perfect and a reasonably healthy treat!