Gooi & Enjoy™ is a Meal Dice Challenge created by PaperKutz and I was one of the lucky recipients of a set of these dice, together with a R100 Pick N Pay gift card voucher, a wooden spoon and a spoon rest. From this post here you can read in the comments that the spoon holder is by far the most amazing new item in my kitchen. For the meal challenge I made chicken cous cous salad.
The dice come in a tin mug and consist of 5 basic dice for proteins, carbohydrates, herbs, an extra ingredient and cooking methods. There are 4 additional dice, one for each season of the year.
This South African created product will help you decide what to cook for dinner, using fresh ingredients. If you are a fan of the mystery basket in Master Chef, or Chopped, then these dice are for you. The idea is to roll the 5 basic dice, plus the seasonal vegetable dice and then cook dinner. I chose to use the spring and summer vegetable dice as we are sitting on the cusp of the two seasons, with spring vegetables slowly making their way out, and summer vegetables making their way in. Here was my roll of the Gooi & Enjoy™ dice. And the obvious choice was to make a chicken cous cous salad.
Tasked to Create, Cook and Enjoy I made a chicken cous cous salad for dinner. I was really challenged as I would ordinarily pan fry my chicken fillets! So, the dice achieved something for me as promised, they reinvigorated my cooking routine and made food fun!
- 95g cous cous
- 5mls oregano oil
- Salt to season
- 250mls boiling water
- Salted boiling water in the bottom pot of your steamer
- 2 skinless, chicken breast fillets
- Salt and freshly ground black pepper to season
- 10mls Dijon mustard
- 4 sprigs fresh oreganum, divided
- Corn off 1 cob
- 4 baby marrows, thickly sliced
- 8 baby tomatoes, quartered
- Place the cous cous into a bowl
- Add the oil and the salt and mix with a fork
- Pour in the boiling water
- Cover with cling film and set aside until the water is absorbed
- Fluff the grains with a fork
- Get your water boiling and set a steamer on top of the pot
- Season the chicken breast
- Brush on the mustard
- Pick the leaves off 2 sprigs and sprinkle onto the chicken breasts
- Steam for 12 minutes with a lid on the steamer
- Remove and set aside to rest before slicing
- Add the corn and 2 of the sprigs into the water
- Steam the baby marrows while cooking the corn for 3 minutes
- Drain the corn and set the corn and marrows aside
- Season the vegetables and toss into the cous cous, with the chicken
- Mix all the ingredients together and dress the salad while still warm
Click on the links for conversions and notes.
Disclosure: I was sent the dice which retail at R190 per set, to keep and review. This post is in line with my blogging policy.
What I blogged:
- Pomegranate Days