Recipe(tried): Sunday Lunch In S.Africa

Hi All,
here is what we had for Sunday lunch,I got the rec of the net ages ago and have tryed it a few times its certainly filling!!!!!I doubled up everything as there was 8 of us to feedSaut ed Chicken Breasts on a Bed of Lentils with Lemon and Garlic

You can use the lentil salad as a bed for the chicken or as a side dish on its own. Toss the lentils with the dressing when they are warm so they absorb the flavor of the dressing better.

Lentil Salad
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2 1/2 cups cooked lentils
3 cloves garlic, chopped
2 shallots, chopped
Juice of 1 lemon
Zest of 1 lemon 2 tablespoons sherry vinegar
2 tablespoons chopped sun-dried tomatoes
1/3 cup extra-virgin olive oil
1 teaspoon chopped fresh oregano
Pinch ground cumin
Salt and black pepper to taste

Saut ed Chicken Breasts
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4 boneless chicken breasts, 6 ounces each
Salt and black pepper to taste
1/2 cup flour
1 tablespoon olive oil
For the lentil salad, place cooked lentils in a bowl. In another bowl combine garlic, shallots, lemon juice, zest, vinegar, and sun-dried tomatoes. Slowly whisk in olive oil until well blended. Season with oregano, cumin, salt, and pepper and mix well. Combine dressing with lentils and set aside while preparing the chicken.

For the chicken, preheat oven to 350 . Season chicken breasts with salt and pepper, then dredge them in flour to coat them.

Heat olive oil in a large saut pan until smoking hot. Sear chicken on each side until golden brown, about 2 minutes per side. Bake for another 3 or 4 minutes, depending on the thickness of the chicken. Place the lentils on individual plates or on a tray. Place the chicken on top of the bed of lentils and serve hot.

Serves four.

With it i served lots of Crusty bread laced with olives and a big bowl of noodles tossed in a little butter and sprinkled with poppy seeds.

Also this cucumber salad was very good with it.......

Cucumber, Feta, and Mint Salad
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2 medium cucumbers
1+1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Peel half the skin of the cucumbers in lengthwise strips and cut them
into very thin slices. Arrange the slices on a serving platter or
individual serving dishes. Sprinkle the feta cheese on top, followed
by the mint. Whisk together the olive oil, lemon juice, salt, and
pepper and pour over the salad, or allow diners to serve themselves at
the table.
Serves 4 to 6.

For dessert I made an old family favourite,I think I might have posted this before but it is so good I hope you don,t mind my posting it again.....

Boodle's Orange Fool
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Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top.

Serves 6

Trifle sponges - 4-6, cut into 1 cm ( inch) slices
Oranges - 2, zest and juice
Lemon - 1, zest and juice
Sugar - 25-50g (1-2 oz)
Double cream - 300ml ( pint)
Orange slices or segments - to decorateUse the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.

Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.

In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so. Whip until the cream is light and thickened and all the juice absorbed.
Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken.

Serve decorated with segments or slices of fresh orange.have a wonderful day
love Julie