Honey Lemon Chicken Leg with Couscous and Corn of the Cob

I was craving some chicken and corn the other day, so I decided to try something I hadn’t done before. Simple buttered couscous and roasted chicken leg, seasoned only with honey, lemon and a hint of garlic, with a side of corn on the cob, mushroom and onion.

Slow cooked in the over for 1 hour, covered with foil and grilled for 5 minutes. The corn, mushroom and onion were cooked together with the chicken in the baking tray.


Not really sure what to call this… wrapped up brie with………..

Bored one day at home and I decided to make something I always wanted to try: Deep fried brie. I ate it in a pub in Windsor the other day and it was really tasty! Since I had already eaten it, I know it can be done… then the brainstorm started. “What if I wrapped the brie up in some salmon, then in some jamon iberico, bread it and deep fry it?”, well, it really worked! It was so tasty!

I can’t believe how tasty it was! Deep fried brie wrapped up in salmon and jamon, served over buttered couscous. Any idea what to name it?


  • Brie;
  • Smoked Salmon;
  • Jamon Iberico;
  • Eggs;
  • Bread Crumbs;
  • Couscous.


  • Cut a square of brie;
  • Wrapped it in smoked salmon;
  • Wrapped it again in jamon iberico;
  • Pierce it with some toothpicks to hold it in place;
  • Egg it, then bread it three times. This will seal any leaks when you deep fry it;
  • Deep fry it until golden brown and serve it with some couscous.

Thank for your audience!