On saturday night i had some friends over for dinner. I originally had these two meal ingredients for me to eat by my self over the weekend but ate take out on friday night, thus had enough food for 4 on saturday night. I cooked two dishes, they are both very easy and very quick to make. It took me 45 mins to cook both of these dishes at the same time. Typically you would only make one and would take around 30mins each.Grilled snapper on a bed of mash with feature chunks, under hollandaise sauce and steamed veges on the side

Portuguese chicken breast on a bed of cous cous with steamed vegetables.

Grilled Snapper with Hollandaise Sauce Recipe:
Serves 2

Ingredients
1 x Whole side fillet of Fresh Snapper - Any variety fish will taste good in this recipe.
4 x Medium sized potatoes
1 x sachet of Hollandaise finishing sauce - avail from supermarkets
2 cups of mixed vegetables.

Process:

• Peel the potatos, wash, cut into cubes and put in microwave safe container with about a 3rd of water.Do not seal the container but instead leave a corner open.
• Cook for 10mins on high.
• Mash the cooked potato, adding margarine and milk just enough to get a smooth texture.
• Vegetables may be steamed in either the microwave in a container with a small amount of water. Or using a steamer for 15mins. Try and time the meal so that the vegetables are ready last and slightly al dente.
• If you desire, season the vegetables with a small amount of butter and seasoned pepper.
• Grill the fish either in the oven or on the bbq hot plate. Simply drop a knob of butter on the plate, wait under melted then slide the fish onto the plate. Cook until starting to white on edges then flip over. Let this cook for about 6 mins on high. Just enough for fish to start to be tender and looks to break up very easy. Try not to overcook.
• Heat the hollandaise sauce as directed

Presentation

• Scoop a generous amount of mash onto the centre of the plate,
• Place the snapper on top of the mash
• Place the vegetables to the side
• Pour hollandaise sauce over fish and potato, just enough to drip over the fish.
• Sprinkle mixed herbs over the entire dish
• eat.

Portuguese Chicken Breast on a bed of Cous Cous Recipe (inspired by Glenn):
Serves 2

Ingredients
2 x Fresh Chicken Breasts
1 Cup of Cous Cous
Nandos Hot Peri-Peri Sauce
2 cups of mixed vegetables

Process:

• Trim off any excess skin and fat of the chicken breast and baste with nando’s sauce.
• Cook chicken either in oven for 40mins or on a bbq or frying skillet for 30mins also for 15mins each side.
• Boil a cup of water in a small pan.
• Remove from heat then add a cup of cous cous. Allow cous cous to swell
• Add a knob of butter, and 3-4 tablespoons of mixed herbs, put back on heat for 1 minute and stir gently.
• Vegetables may be steamed in either the microwave in a container with a small amount of water. Or using a steamer for 15mins. Try and time the meal so that the vegetables are ready last and slightly al dente.
• If you desire, season the vegetables with a small amount of butter and seasoned pepper

Presentation

• Scoop 4 heaps table spoons of cous cous onto the centre of a place
• Place chicken breast on top of cous cous
• place vegetables to the side
• Drizzle some Nando’s sauce on top of chicken and sprinkle chilli flakes over entire dish to garnish.
• eat.