Recipes

BBQ Chicken Breast with Zucchini Sauce

Ingredients

• 2 chicken breasts, skin off
• 3 large zucchinis (courgettes), sliced ½cm/¼in thick
• 4 cloves garlic, chopped roughly
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 290ml/½ pint water or chicken stock
• 50g/2oz softened butter

Method

1. Heat plenty of extra virgin olive oil in a large frying pan.
2. Add the garlic and sea salt, and fry for a couple of minutes.
3. Add the zucchini and a touch more salt, and continue frying, stirring continuously to get the zucchinis moving.
4. Add the water or stock and allow to simmer for 2 or 3 minutes, until the zucchini is well softened.
5. Remove half the zucchini from the pan and blend roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
6. Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and char-grill for a couple of minutes on each side to produce a criss-cross effect. Be sure to add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
7. To serve, spoon the zucchini sauce onto serving plates and place the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

Rib-eye Steaks with Tomatoes and Olives

Ingredients

For the red wine vinaigrette

• 300ml/11fl oz olive oil
• 30ml/1fl oz Cabernet Sauvignon vinegar

For the steak

• 2 tbsp olive oil
• 30g/1oz butter
• 4 x 250-300g/11oz rib-eye steaks
• 4 plum tomatoes, peeled and de-seeded, cut into quarters
• 20 black olives, pits removed
• 2 tbsp caperberries
• splash of red wine
• 2 tbsp olive oil
• 300g/11oz salad potatoes, cooked
• 2 cloves of garlic
• small handful of rosemary needles
• 200g/7oz spinach

Method

1. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.
2. For the steak, heat the oil and butter in a heavy-based frying pan.
3. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.
4. Add the tomato quarters, olives and caperberries to the pan and quickly sauté.
5. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette.
6. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden.
7. Wilt the spinach in a hot frying pan.
8. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives.

Grilled Spicy Lamb Burgers

Ingredients

• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled

Method

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Caribbean Chicken Salad

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Method

1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.