Couscous salad with peri peri chicken

For ➍
370 g chicken thigh fillets
3 tbs peri peri sauce medium*
300 g couscous
40 cl boiling water**
3 tbs olive oil
2 avocados
190 g vine tomatoes
1 red onion
75 g arugula salad mix
175 g fresh mango pieces

Brush the chicken fillet with the peri peri sauce. Heat the grill pan without oil or butter and grill the chicken over medium heat for 10-12 m.
In the meantime, put the couscous in a large bowl and pour over the boiling water**. Add the oil and leave covered for 10 m.
Meanwhile, cut the avocados in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Slice the flesh. Cut the tomatoes in half and the red onion in half rings. Stir the couscous with a fork and season with salt and pepper.
Mix the couscous with the salad mix. Halve the mango pieces. Slice the chicken thigh fillet..
Scoop the couscous on a large plate. Divide the avocados, tomatoes, onion, mango and chicken slices on top.

*Or make fresh peri-piri.
**Add chicken stock power for flavor.
***You can prepare the chicken fillet on the barbecue. Keep the same preparation time.

Peri peri sauce

For ➍
1 red onion
4 cloves garlic chopped
1-2 bird's-eye peri peri peppers, chopped
2 tbs sweet, smoked paprika powder
4 tbs white wine vinegar
2 tbs Worcestershire sauce
grated zest plus the juice of 2 lemons
pinch salt & pepper
small bunch basil

Mix the ingredients. Add a little water and chop finely.
You can then let the chicken marinate in the sauce for a while, before you roast it in the oven. If you use chicken thighs, you can first grill them in a grill pan and then bake them in a large baking dish together with the marinade in a hot oven at 200°C for 10 m.

Serve with chicken f.i.

Kasutera (Japanese cake)

For ➍-➑
2 tbs milk
2 tbs honey
4 eggs
170 g sugar
70 g bread flour, sifted

Line a large loaf pan or two small loaf pans with waxed paper. Mix honey in warm milk and set aside. Preheat the oven in 180°C. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until becomes light yellow (almost white). Mix the milk and honey mixture in. Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles. Bake at 180°C for about 10 m and turn down oven to 135°C and bake for about 40 m, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done. Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera.

Remove the waxed paper and cool the kasutera. Wrap it with plastic wrap until the next day. It tastes better the next day. Cut the kasutera into 2 cm thick slices.

Kasutera is a delicious sponge cake made from a few ingredients. It was imported by Portuguese to Nagasaki, Japan in the 16th century. The word "castella" originated from Portuguese "pao de Castella" which means bread from Castilla.