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Menu Plan and Recipes

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Menu Plan for the week of August 23, 2013:  Monday's Recipes

Grilled Chicken with Ginger Barbecue Sauce
Basmati with Fresh Herbs
Tomato Zucchini Gratin

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    Leftover Tomato Zucchini Gratin, leftover Barbecue Sauce, easy rice.... Grill the chicken and that's it!

Chicken Breasts with Ginger Barbecue Sauce

Total time: 30 minutes
     When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced.  Thinly sliced, at an angle, it seems to be more succulent.  Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)

Chicken Breasts with Ginger Barbecue Sauce Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.

Basmati Rice with Herbs

Total time: 20 minutes 
    Simple, fragrant, fluffy rice - vary the herbs to fit the main course.

Basmati Rice with Herbs Ingredients:

 Instructions:

courgette tomato Zucchini (Courgette) and Tomato Gratin

Total time: 5 - 15 minutes   

 Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, small saucepan
with lid, dish for reheating gratin, barbecue grill or skillet

Turn on / light barbecue grill if using
Make marinade, spoon over chicken
   Pause while grill heats and chicken marinates
Get gratin from fridge
Turn oven on if using
Sauté rice in butter

Add stock, rice, cover, simmer
Start to cook chicken breasts
Reheat gratin if using oven
Get a bit of barbecue sauce ready for basting
    Pause while stuff cooks
Turn chicken
Reheat gratin if using micro
Fluff Basmati
Remove chicken, slice
Remove gratin
Serve