1/25/2015

Greek chicken with roasted capsicum, olive and orzo salad recipe

Greek chicken with roasted capsicum

To get the most out of this dish, marinate the chicken before doing anything else so it has time for the flavours to infuse the meat. Orzo (or risoni, as it’s also known) is found in the pasta section of most supermarkets. For a gluten-free variation, look for rice flour-based orzo, which is available at health food stores.

Serves  2
Preparation 15min
Cooking 15min
Skill level Easy


By
Brett Sargent


Ingredients

400 g chicken thigh cutlets (see Note)
1½ tbsp extra-virgin olive oil
2 cloves garlic, finely chopped and smashed to a paste
juice and finely grated rind of 1 lemon, plus extra wedges to serve
¼ cup oregano leaves
½ tsp ground fennel
2 red baby capsicums, halved
100 g (½ cup) orzo (see Note)
60 g feta, crumbled
2 tbsp walnuts, lightly toasted
50 g black olives
salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Place the chicken in bowl with 3 teaspoons olive oil, garlic, lemon rind and half each of the lemon juice and fennel. Finely chop half the oregano and add to the chicken. Season to taste and mix until the chicken is evenly coated. Set aside.

Bring a saucepan of salted water to the boil. Add the orzo and cook according to packet directions, around 11 minutes. Combine the remaining olive oil, lemon juice and fennel. Add to the warm orzo, season to taste and mix until evenly coated. Set aside.

Preheat a barbecue or chargrill pan over high heat. Add the capsicum and chicken. Cook the chicken for 4–5 minutes on each side or until just cooked through. Cook the capsicum until lightly charred and softened.

Add the capsicum, walnuts, feta, olives and remaining oregano to the orzo and toss gently. Divide orzo between plates and top with chicken. Serve with lemon wedges.

Notes

• Chicken thigh cutlets are chicken thighs with the skin on and the bone in. You can use skinless and boneless chicken thighs if you prefer, but they wont be as moist and flavoursome.

• Orzo, also known as risoni, is available in the pasta section of supermarkets.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

Cast iron grill pan and Mulberry knife and fork, all from The Chef and The Cook. Wooden board from Koskela. Dinner plate from MUD Australia.


More Grilled Recipes:

 
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
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Simply Grilled Chicken Breasts

1/24/2015

Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)


The Spanish “adobo” or spice mix was originally used to preserve meats, by using spices, salt and vinegar to create a crust and ward off spoiling. As the Spanish traversed the globe, so did their curing technique, but as skilled cooks adopted the adobo it became used more as a delicious seasoning than cure, just like the one in this simple recipe.

Serves 4
Preparation 40min
Cooking 15min
Skill level Mid

By
Peter Kuruvita

Ingredients

⅓ cup puffed amaranth, to serve (see Note)

Jalapeño vinaigrette

125 ml (½ cup) olive oil
25 ml apple cider vinegar
20 g pickled jalapeño chillies, chopped finely
25 g garlic cloves, crushed
1 tbsp finely chopped coriander
3–4 small red radishes, thinly sliced
salt and ground black pepper

Adobo chicken

1 tbsp garlic powder
1 tbsp paprika
1 tbsp cumin seeds
2 arbol chillies
5 Mexican bay leaves
2 tsp Mexican oregano
1½ tsp salt, or to taste
4 chicken breast fillets
60 ml (¼ cup) olive oil

Mexican street salad

½ firm ripe red papaya, cut into large cubes
2 vine-ripened tomatoes, cut into wedges
½ small ripe pineapple, peeled and sliced
2 prickly pears, peeled and quartered (see Note)
2 firm ripe avocado
1 bunch baby coriander
¼ cup picked mint leaves
sea salt, to taste
1 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the vinaigrette, whisk all the ingredients well and check the seasoning.

To make the adobo chicken, grind together the spices using a mortar and pestle or spice grinder until fine and well combined. Coat chicken breast fillets lightly with the adobo mix.

Place a grill on a medium heat. Brush the grill with oil then add the chicken. Baste the chicken every few minutes with a brush of olive oil to prevent them drying out. After 5 minutes, turn each piece of chicken 45-degrees to create a lattice mark. After another 3 minutes, turn the chicken over and continue cooking the other side for 5 minutes. Push gently against the thickest part of the fillet and if ready, it should be firm but spring back to the touch. Remove from the heat and keep warm.

To make the salad, arrange the fruit on large plates. Garnish with the baby coriander and mint, then the jalapeño vinaigrette. Cut the chicken on an angle against the grain in slices 1 cm thick, then arrange over the salad. Dress with a little more jalapeño vinaigrette and garnish with puffed amaranth. Serve immediately.

Note
• Puffed amaranth is available in health food stores, where it can often be found with the breakfast cereals.
• Dragonfruit may be used in place of prickly pears if unavailable.


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12/02/2014

American-style barbecue sauce and brisket recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try American-style barbecue sauce and brisket recipe. Enjoy grilling and learn how to make American-style barbecue sauce and brisket. 

This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden around a lot of fat and bone, which gives the meat great flavour. It does take a long time to cook, though. I use a smoker for this recipe, but you could use a charcoal barbecue or even cook it in the oven.

Serves 6
Preparation 15min
Cooking 6hr 25min
Skill level Mid

By
Matthew Evans

Ingredients


1 tbsp olive oil
½ small red onion, finely diced
1 tsp grated ginger
½ tsp cumin seeds
1 tsp ground coriander seeds
1 tbsp sweet paprika
2 tsp chilli powder
½ lemon, finely chopped
2 tbsp apple cider vinegar or white wine vinegar
60 ml (¼ cup) lemon juice
2 tbsp brown sugar
1 tsp dried mustard powder
1 x 400 g can crushed tomatoes
1 tbsp Worcestershire sauce
3 kg beef brisket on the bone
salads and boiled potatoes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time overnight

Heat the olive oil in a large, heavy-based pan over a low heat and fry the onion for 5 minutes or until soft. Add the ginger, cumin, coriander, paprika and chilli and keep frying gently for about 5 minutes or until fragrant. Don’t let the spices brown and burn.

Add all the other ingredients except brisket, season with salt and pepper and gently simmer, stirring occasionally, for 15 minutes. Make sure the pan doesn’t become too dry, add a tablespoon of water if necessary.

Rub about half of the mixture over the beef and marinate at least overnight. I like to marinate mine for 2 days if possible. Remaining sauce will keep refrigerated in an airtight container for up to 1 month.

Cook, covered, over a very low heat on a charcoal barbecue for 6-8 hours or until the meat is tender, checking the heat and adding a touch of marinade as you go. You want some smokiness, and the outsides will turn dark, but just take care it doesn’t actually burn as the sugars in the sauce can taste a bit acrid if burnt – the insides will still taste great, though. Alternatively, preheat oven to 100°C and cook in a deep roasting pan for at least 8 hours.

Shred the meat and serve with a good mix of salads and some boiled potatoes.

Photography Alan Benson

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

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Barbecued Spanish mackerel cutlets with smoked paprika recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecued Spanish mackerel cutlets with smoked paprika recipe. Enjoy grilling and learn how to make Barbecued Spanish mackerel cutlets with smoked paprika. 

Serves 4
Preparation 15min
Cooking 10min
Skill level Easy

By
Matthew Evans


Ingredients

4 x 150 g Spanish mackerel cutlets
1 tsp smoked paprika, or to taste
1 tsp sweet paprika, or to taste
½ tsp ground cumin
1 cup flat-leaf (Italian) parsley leaves
1 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
150 g cherry tomatoes, halved or quartered if bigger
olive oil, for cooking

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Check the mackerel for errant scales. Mix both the paprikas together with the cumin and ½ tsp salt and sprinkle this spice mix evenly over the flesh parts of the cutlets.

Allow the fish to sit out at room temperature while you make the salad.

Toss the parsley, lemon juice and extra virgin olive oil with some salt and pepper in a bowl until the leaves are well coated. Add the tomatoes and toss a few times more.

To cook the fish, heat a barbecue hotplate to high. Drizzle the cutlets with a little olive oil and grill on each side for about 4 minutes or until nicely browned and the flesh has changed colour right through. A good way to check if the cutlets are cooked is to use your tongs to grab the backbone and give it a wiggle. If the fish is cooked through, the bone will be very loose. If the fish is still a bit firm and stuck to the bone, then continue cooking.

Serve the fish with the salad and potatoes or even some couscous or quinoa.

Note

• Smoked Spanish paprika is available from good food stores and delis.

This recipe is from Matthew Evans's documentary What's the Catch, which premieres on Thursday 30 October 2014 at 8.30pm AEST on SBS ONE.
 

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11/26/2014

Barbecued vegetable salad recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecued vegetable salad recipe. Enjoy grilling and learn how to make Barbecued vegetable salad.

This salad is a beauty because it shows once and for all that the barbecue can do much more than just cook steaks and chops. It's an incredibly easy recipe that can be served as a side dish, but we think it makes an impressive vegetarian main.

Serves 6-8
Preparation 10min
Cooking 20min
Skill level Easy

By
Allan Campion & Michele Curtis


 Ingredients

1 eggplant, cut into 8 wedges, salted and rinsed
2 small zucchini, cut into quarters
1 red capsicum, cut in 6 wedges, seeds removed
100 g small mushrooms
125 ml (½ cup) olive oil
2 tbsp sherry vinegar
salt and freshly ground black pepper
20 basil leaves, thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Toss all vegetables with half the oil, half the vinegar, and salt and pepper to taste.

Place vegetables on oiled barbecue grill. Cook for 20–30 minutes. Turn regularly and brush with a little of remaining oil, if needed.

Place vegetables on a platter. Drizzle with remaining oil and vinegar. Sprinkle basil on top.

Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.
 

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11/12/2014

Madhur's chicken tikka masala recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Madhur's chicken tikka masala Recipe. Enjoy grilling and learn how to make Madhur's chicken tikka masala.

Probably created in Britain, chicken tikka masala - or CTM as it is often called - is easily most popular Indian curry in the UK today. Marks & Spencer claim to sell 18 tonnes of it every week; an estimated 23 million portions are sold in Indian restaurants each year; while 10 tonnes a day are produced by Noon products, to be sold in supermarkets.
And yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces ("tikkas") left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.
The tikkas need to marinate for six to eight hours, so bear that in mind when you come to make the dish. Serve CTM with Indian breads or rice. A black dal would go well with such a meal. I prefer chicken thighs but you may use breasts if you wish.

Serves 4-6
Preparation 35min
Cooking 50min
Skill level Easy

By
Madhur Jaffrey

Ingredients


Chicken tikka

675 g (1lb 7oz) boneless, skinless chicken thighs or breasts, cut into 2½ centimeter (1 inch) chunks
1¼ tsp salt
3 tbsp lemon juice
1 tbsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground cumin
1 tsp paprika
½-¾ tsp chilli powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp olive or sunflower oil

Masala

4 tbsp olive or sunflower oil
140 g (5oz) onions, halved and finely sliced
1 tbsp peeled, finely grated root ginger
5–6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chilli powder
2 tsp paprika
4 tbsp yogurt
2 medium tomatoes, peeled and very finely chopped
350 ml (12fl oz) chicken stock
¼ tsp salt, or to taste
¼ tsp garam masala
4 tbsp chopped coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 6-8 hours

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for 6-8 hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tbsp of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, 6 or 7 minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tbsp of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for 3 or 4 minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to 2-4 skewers (the flat, sword-like ones are best). Brush with the 3 tbsp of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 cm from the source of heat and grill for 6 minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
 

Source: sbs.com.au 

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Lemon and chilli chicken skewers recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Lemon and chilli chicken skewers Recipe. Enjoy grilling and learn how to make Lemon and chilli chicken skewers.

Makes 10
Preparation 10min
Cooking 10min
Skill level Easy

By
Michele Curtis

Ingredients


grated zest of 1 lemon
2 tbsp lemon juice
2 tbsp olive oil
1 tsp chilli flakes
1 garlic clove, crushed
1 tbsp chopped flat-leaf (Italian) parsley (optional)
salt and freshly ground black pepper
500 g (1 lb 2 oz) skinless chicken thigh fillets

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Mix together the lemon zest and juice, oil, chilli, garlic, parsley, salt and pepper.

Dice the chicken into 2 cm (¾ in) chunks. Pour the lemon and chilli mixture over and toss to combine. Thread 4–5 pieces of chicken on to 10 metal skewers.

Heat a barbecue grill until hot. Cook the chicken skewers for 8–10 minutes, turning once or twice, until golden brown and cooked through.

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.


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