Henry Lau is one of my dearest friends. Henry decided, most generously, to come to our kitchen last Sunday and prepare dinner for Yianni and I. His delicious meal was Chicken Ballottine with preserved lemon and harissa couscous stuffing, based on the virtual guidance of his mentor Chef, Jacques Pépin.
Here we are at my birthday celebration in October.
A ballottine is a whole chicken that has been boned and stuffed. It’s rolled up and tied with kitchen string. Harissa is a North African, hot chili sauce, or spread, made from sun-dried ground peppers, garlic, cardamon, salt, coriander, and extra virgin olive oil. Couscous is a traditional North African/Berber dish of semolina (granules of durum wheat) which is cooked by steaming.
Here’s Henry preparing his roasted veggies dish…
of cucumbers, zucchini and celery with EVOO, lots of garlic, salt and pepper.
This is a photo of the Chicken Ballottine, roasted to perfection, just before Henry carved it.
Our view just before we devoured this amazing meal. [hashtag] #Delicious!!!
Thank you Henry!!! Like the song says,
“Keep smiling, keep shining
Knowing you can always count on me [and Yianni], for sure
That’s what friends are for…”