9/19/2014

Indian-spiced chicken with raita and tomato salsa recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Indian-spiced chicken with raita and tomato salsa recipe. Enjoy grilling and learn how to make Indian-spiced chicken with raita and tomato salsa.

Serves 4
15mins to prepare, 30mins to marinate and 45mins to cook
370 calories / serving


Ingredients  
For the chicken
80g (3 1/4oz) tikka masala paste
2tbsp natural yogurt
4 large chicken thighs
 
For the salsa
30g (1 1⁄4oz) cashews
290g (9 1⁄2oz) cherry tomatoes, halved
1⁄2 cucumber, diced
squeeze of lemon juice
1tbsp chopped fresh mint leaves, plus extra leaves to serve
25g (1oz) mini pappadums, roughly crushed
 
For the raita
1⁄2 cucumber, finely diced
2tbsp chopped fresh mint leaves
125g (4oz) natural yogurt

Mix the tikka masala paste and the natural yogurt in a large, non-metallic mixing bowl, add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.

To make the salsa, toast the cashew nuts in a dry frying pan, stirring often, until golden brown. Allow them to cool, then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.

Combine all the raita ingredients in a separate bowl and season lightly.

If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20-25 minutes, turning occasionally until they’re cooked through.

Alternatively, cook the chicken pieces in an oven preheated to gas 6, 200°C, fan 180°C for 45 minutes until cooked through.

Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with a few mint leaves.
 

From Tesco Real Food
 
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9/13/2014

Char-grilled halloumi & vegetable skewers recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Char-grilled halloumi & vegetable skewers recipe. Enjoy grilling and learn how to make Char-grilled halloumi & vegetable skewers

Serves 6
5 mins to prepare and 7 mins to cook
340 calories / serving

Make these tasty halloumi and vegetable skewers as a brilliant vegetarian alternative to meat skewers. They are ideal for barbecues.


Ingredients  

1 lemon, halved
52ml (3 1/2 tbsp) extra-virgin olive oil
2 x 250g packs halloumi, drained and cut into 2cm (1in) cubes
2 red peppers, cut into 3cm (1 1/4in) squares
2 courgettes, halved lengthways and sliced into thick half-moons
handful fresh mint leaves, chopped

Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 minutes until caramelised. Remove from the heat.

Squeeze the juice from one half of the lemon into a bowl. Add the halloumi and vegetables, remaining olive oil and half the chopped mint, then toss to mix.

Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 minutes to prevent scorching). Reserve the olive oil mixture.

Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 minutes, turning often.

Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half..
  


From Tesco Real Food

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9/09/2014

Barbecue steak with lime and mango salsa recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecue steak with lime and mango salsa recipe. Enjoy grilling and learn how to make Barbecue steak with lime and mango salsa. 

Ingredients

For the steaks
1 tbsp light soft brown sugar
½ lime, juiced
4 steaks

For the salsa
1 medium mango, diced
1 ripe avocado, diced
1 red chilli, finely chopped
small handful of fresh coriander, chopped

A sweet and tangy twist on a cookout classic. Marinade steaks in a light, soft brown sugar and lime sauce and prepare a tropical salsa salad using mango, avocado, fresh coriander and lots more lime!

Mix the brown sugar and the lime juice together and pour over the steaks, turning to coat completely. Set aside for 10 minutes. Meanwhile, combine all the salsa ingredients in a bowl and season lightly.

Remove the steaks from the marinade, season, then lay them on a hot barbecue and cook undisturbed for 2-2½ minutes on each side for a medium-rare steak. Add another minute or so if you prefer medium to well-done steak. If using a griddle pan, set it over a medium to high heat until smoking hot and cook the steaks as above.

Loosely cover the steaks with foil and leave to rest for 3 minutes before 


From Tesco Real Food
 
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8/27/2014

Simply Grilled Chicken Breasts Recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Simply Grilled Chicken Breasts recipe. Enjoy grilling and learn how to make Simply Grilled Chicken Breasts.

Recipe courtesy Melissa DArabian
SHOW: Ten Dollar Dinners
EPISODE: Simply Summer

Total Time: 52 min
Prep: 15 min
Inactive: 25 min
Cook: 12 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup vegetable oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
Roasted Tomato and Onion Dipping Sauce, recipe follows, optional
 

Roasted Tomato and Onion Dipping Sauce:
5 Roma tomatoes, halved (about 1 pound)*
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 teaspoons dried thyme
1 to 2 tablespoons water
Kosher salt and freshly ground black pepper
*Cook's Note: The tomatoes do not have to be "good" tomatoes

Directions

In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.

Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

Preheat the grill to hot.

Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.


Roasted Tomato and Onion Dipping Sauce:

Preheat the oven to 275 degrees F.

Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

Yield: about 1 1/4 cups
 

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8/11/2014

Grilled fish with peperonata recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled fish with peperonata recipe. Enjoy grilling and learn how to make Grilled fish with peperonata.

To Prep: 0:30 | INGREDIENTS: 10 | DIFFICULTY: EASY | SERVINGS: 4

Ingredients

80ml (1/3 cup) extra virgin olive oil
2 small yellow capsicums, seeded, coarsely chopped
2 red capsicums, seeded, coarsely chopped
1 red onion, halved, cut into thin wedges
250g baby roma tomatoes, halved lengthways
3 garlic cloves, thinly sliced
2 teaspoons red wine vinegar
4 (150g each) firm white fish fillets
1/4 cup fresh basil leaves
Roasted potatoes, to serve 


Method

Step 1

Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.

Step 2

Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.

Step 3

Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.

Australian Good Taste - July 2013 , Page 36
Recipe by Alison Adams

Photography by Sam McAdam-Cooper
 


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8/06/2014

Grilled chicken with harissa and cumin recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled chicken with harissa and cumin recipe. Enjoy grilling and learn how to make Grilled chicken with harissa and cumin.

Serves 4
5mins to prepare, plus 1 hr marinating and 15 mins to cook, plus 5mins cooling
326 calories / serving

Healthy 

Ingredients

4tbsp harissa paste
1tbsp cumin seeds, toasted
2 cloves garlic, crushed
zest of a lemon, and juice of half a lemon
1tbsp extra virgin olive oil
4 skinless chicken breasts
2 x 225g packs Finest Moroccan Style Couscous
salad leaves, to serve

Mix together the harissa, cumin, garlic, lemon zest, juice and oil. Rub it all over the chicken breasts and leave them to marinate in the fridge for at least one hour (or overnight if you have the time).

Bring the chicken to room temperature, preheat the grill and line the grill pan with foil. Season and cook the chicken for 10-12mins turning once until just cooked through and lightly charred. Wrap in the foil and leave to rest for 5mins to relax and release its juices.

Serve the chicken with the couscous and salad leaves, pouring over any pan juices.


From Tesco Realfood

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5/27/2014

Spicy Chicken Drumettes Recipe



The Grilled Recipes Kitchen (The home of grilled food) invites you to try Spicy Chicken Drumettes recipe. Enjoy grilling and learn how to make Spicy Chicken Drumettes.

Recipe by Fenton Keogh from Fenton Fired Up!

 Ingredients


1 kg Chicken drummettes

1 teaspoon Onion powder

1 teaspoon Garlic powder

2 tablespoons Smoked Paprika

1 teaspoon Chilli powder

1 teaspoon freshly ground black pepper

BASTE MIX

0.33 cup brown sugar

0.33 cup apple cider Vinegar

2 tablespoons American Mustard

Method

1. Pour the onion powder, garlic powder, smoked paprika, chilli powder and cracked black pepper into a zip lock bag and mix by shaking – add the drummettes and shake until all the chicken has been coated. Allow to marinate in the fridge overnight.
 

2. Heat char grill to a medium heat and lightly brush over the grill with a little oil to stop the chicken sticking.
 

3. Place the drumsticks on to the grill cook for one minute, turn drummettes over and turn heat down to low and cook for a further five minutes.

BASTE MIX:

1. Into a small saucepan, add the Brown sugar, Apple vinegar and American mustard, place saucepan on char grill and whisk through until all ingredients have mixed evenly together.
2. Brush the drummettes with the baste mix and cook another two minutes before turning the drummettes, repeat baste and cook for a further two minutes. Serve.


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