Camembert Quichettes & Spiced Grilled Chicken with Tzatziki

These Quichettes are a variation of the Gorgonzola Quichettes I have made before, found at http://thepassionatecook.typepad.com/thepassionatecook/2007/01/gorgonzola_quic.html

I wanted to try them using camembert as some people do not enjoy the stronger gorgonzola cheese. I have to say I preferred the gorgonzola but these were still nice.

This lovely fresh chicken recipe was in the Masterchef Magazine, Issue 6. The chicken is first pounded until about 5mm thick which makes it quicker to cook and also increases the surface area to apply the spice rub to. The spice rub is made by dry frying coriander, cumin and fennel seeds until fragrant, then grinding them with a mortar and pestle, before adding cayenne pepper (I used a little chilli powder as I didn't have cayenne pepper), turmeric and salt. The chicken is brushed with olive oil before rubbing it all over with the spice rub. This rub would be lovely on all types of meat and even fish and the turmeric gives it a great yellow colour.
The chicken is cooked in a chargrill pan along with some thinly sliced zucchini. The chicken and zucchini is served with tzatziki and salad leaves and sprinkled with lemon zest, lemon juice and coriander leaves. The tzatziki is simply made by combining chopped, peeled and seeded Lebanese cucumber, Greek style yoghurt, garlic, lemon juice and lemon zest and sprinkled with cumin.
This would be a really lovely BBQ lunch to share with friends on a warm summer's day.
Rating 8 out of 10.