Roasted Spicy Paprika Chicken with Cous Cous
This is the leftover drumstick from last night's dinner. For the cous cous, instead of using hot water to cook it, I heated up the juices that were left in the roasting dish after the chicken was cooked. Because it's so cold, the juices had turned to a jelly-like consistency. I added a bit of water to increase the volume to what I needed and heated it on low heat until it was beginning to bubble. I added it to the cous cous as I would hot water.
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