Chicken Shawarma Recipe

Ingredients:
Marinade -
1lb boneless skinless chicken breasts (sliced into strips)
2 tablespoons lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
¾ teaspoon salt
½ teaspoon ground cumin
3 garlic cloves (minced)
Sauce-
½ cup plain reduced fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1 garlic clove (minced)
4 (6 inch) pitas
1 cup romaine lettuce (chopped)
2 tomatoes (diced) Step 1: In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit at room temperature for 20 minutes.
Step 2: To prepare sauce- In a small bowl whisk together yogurt, tahini, lemon juice, and 1 minced garlic clove. Set aside.
Step 3: Spray grill grates with cooking spray and Pre-heat the outdoor grill. Thread chicken onto skewers and place onto the grill. Grill for 4 minutes on each side or until chicken is fully cooked.
Step 4: Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add dressing.

Thai Peanut Chicken Recipe

Ingredients: 1lb boneless skinless chicken breasts (cut into 1” chunks) 3 tablespoons fresh garlic (minced) 1 ½ tablespoons fresh ginger (minced) oil (for cooking) ¾ cup green onions (chopped) 1 red bell pepper (sliced) 1/3 cup dry roasted peanuts Sauce- 3 tablespoons soy sauce 2 tablespoons creamy peanut butter 2 teaspoons white wine vinegar 1 teaspoon sesame oil 1 teaspoons brown sugar ¼ teaspoons cayenne pepper (or more to your taste) ¼ cup water Step 1: to make the peanut sauce – In a bowl mix soy sauce, peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside. Step 2: in large skillet heat oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside (about 5 minutes). Remove from pan and set aside. Step 3: Add a tiny bit more oil to the pan and stir fry red bell peppers and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside. Step 4: Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add ¼ cup of water and mix well to thin it out a bit. Step 5: In a large serving dish add chicken, green onions, red bell pepper, and roasted peanuts. Add sauce and mix well. Serve with white rice.

Sweet and Sour Chicken Recipe

Ingredients:
6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels. Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened. Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

Stuffed Lamb Leg Recipe

Ingredients: 1 boneless leg of lamb (butterflied and lightly pounded) about 3-4 pounds, 1/2 cup sliced onion, 1 cup sliced celery, 1 cup shredded carrot, 1/2 cup chopped capicollo ham, 3 tbsp. butter, sage, 2 tbsp. breadcrumbs, 1 egg, chopped parsley, 1/2 lemon, juiced, 3 ounce red wine, 2 teaspoon minced garlic.

Recipe: Season the meat with the salt, pepper, garlic and some sage. Sauté in the butter all of the vegetables and the capicollo, season, remove from heat and add the breadcrumbs, egg and parsley. Place the stuffing in the center of the lamb leg and roll up both ends. Secure with butcher's twine. Rub the meat with little olive oil, lemon juice, salt and pepper. First sear the rolled lamb leg in a cast iron pan on the stove, then place it in a preheated oven and roast for approximately 1 hour at 475 F. or until the internal temperature reaches 160 F. When you remove the lamb from the pan, pour the wine in and scrape the bottom, reduce slightly and strain. Use the resulting sauce to pour over the lamb after slicing it.

RACK OF LAMB AU NATUREL

Ingredients for 2 portions:

1 larger rack of lamb,

1 sprig fresh rosemary,

pinch of thyme,

1/2 tsp. salt and pepper to taste,

2 tbsp. oil,

1 tbsp. butter,

1 tsp. balsamic vinegar.

For Balsamic-honey-ginger reduction:

2 oz. balsamic vinegar,

1 teaspoon honey,

the tip of a teaspoon with ginger powder.

Recipe: Cut the rack of lamb to individual chops and marinate them with 1 teaspoon balsamic vinegar, 1 tablespoon oil, salt, pepper, rosemary and thyme. Heat the butter and 1 tablespoon oil in a frying pan and brown the lamb chops on both sides and then finish them in a preheated oven to the desired doneness. For the balsamic-honey-ginger reduction, combine the ingredients in a pan and reduce until thick and bubbly. Drizzle reduction over the ready lamb. I served the rack of lamb for this photo with caramelized plantain, spring mix salad, okra and star-shaped polenta.

Sicilian Chicken

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup sliced Sicilian olives
• 1/4 cup golden raisins
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced no-salt-added tomatoes, undrained
• 1/4 cup chopped fresh basil

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.

Roast Chicken Recipe

• 1 Whole Chicken of about 3lbs.
• 1 Lemon cut in four lengthways
• 2 large air-dried chillis (or any chillis will do).
• 6 Cloves of garlic (skin on and bashed).
• 1 Each - large sprig of rosemary and thyme
• 10 Medium potatoes.
• 8 Medium carrots.
• Right - first peel the potatoes, scrape the carrots and leave to one side.
• Put a large pan of water on the heat (big enough to take the whole chicken) and bring it to the boil.
• Now - season the chicken inside with salt and black pepper.
• Stuff the cavity with your garlic, herbs lemon quarters (squeezing them inside the cavity first) and chillis.
• Then close up the skin using a wooden skewer or a cocktail stick.
• Now the exciting bit - plunge the bird into the boiling water - for five minutes - turning it over and over.
• Let it dry - either by hanging from a hook or placing on some absorbent kitchen paper for 30 minutes
• Meanwhile bring your potatoes to the boil and parpoil for five minutes. Remove from the heat - drain and leave them covered in their pan.
• Paint your bird with olive oil - season with salt and black pepper and place it in the oven on a large roasting tin at 350ºf/175ºc for thirty minutes.
• Toss your potatoes in olive oil and add them and the carrots to the roasting tin.
• Cook for a further 30 minutes - turning the vegetables once.
• Add a little water if necessary and cook for a further 15 minutes.
• Remove from the oven and arrange the chicken and vegetables on a serving dish.
• Make the gravy by deglazing the roasting tin with some water and thickening with a little slaked corn starch (Cornflour).

Mediterranean Roast Chicken Recipe

Here's our top Mediterranean Roast Chicken Recipe. We've finally managed to achieve a tender - succulent bird with crispy delicious skin.

The secret is in the boiling water. But, read on, all will be revealed below.

We stuff the Chicken with mountain rosemary and thyme - juicy lemons, garlic and chillis, and then, before we roast it, plunge it into a large pan of boiling water for five minutes.

After that we let it dry for half an hour before painting it with olive oil and seasoning with salt and black pepper.

Then we roast it and the result is - just about the Best thing you ever

STUFFED LOBSTER TAIL RECIPE

Ingredients for 4 stuffed lobster tails:

4 (7 oz.) Caribbean lobster tails,

1/2 cup sliced leek,

1/2 cup sliced celery and carrot,

1 egg white,

4 oz. diced shrimp,

1 diced shallot,

1 tablespoon olive oil,

salt to taste,

1 teaspoon lemon-pepper seasoning.

Recipe: Butterfly the lobster tails and pull the meat over the shell with the end still attached. Brush with butter and season with lemon-pepper seasoning. For the stuffing: Saute all the vegetables in the olive oil; add the diced shrimp at the end. Remove from heat and stir in the egg white. Season the stuffing and fill the lobster shells under the tail meat. Place the stuffed lobster on the high shelf of the B-B-Q and close the lid. Cook until the tail meat is white all the way through. Serve the Char Broiled Stuffed Lobster Tail with drawn butter. Cooking tip: By stuffing the tail you can capture all the juices coming out of the lobster tail, thus have a much more fulfilling meal.

Veal Saltimbocca Recipe

Ingredients for 4 portions Veal Saltimbocca: 8 slices pounded veal, 8 slices prosciutto, 8 slices provolone cheese, fresh sage, salt, pepper, garlic infused oil, 24 grape tomatoes, vegetables for vegetable brochettes (zucchini, paddy pan squash, red peppers, onion, mushrooms).

Recipe: Brush the pounded veal medallions with the garlic oil and season lightly with salt and pepper. Place the fresh sage leaves, proscuitto and provolone on top of every slice. Roll and slice each roll to 3 smaller rolls (approximately the size of a sushi slice). Thread the veal rolls on the 8 bamboo skewers, alternating with the grape tomato, and grill them over the flat top grill or broil them. Veal Saltimbocca is often cooked flat in a pan, but my presentation is more attractive and original.

PESTO ENCRUSTED SALMON RECIPE

Ingredients for 4 portions:

4 (6-7 oz.) salmon fillets,

4 tablespoons basil pesto,

1 1/2 cups uncooked rice,

1 cup diced butternut squash,

1 diced onion,

1 tbsp. butter,

1 cup chicken or fish stock,

salt and pepper to taste,

lemon and lime for decoration,

grated Parmesan cheese.

Recipe: Season the salmon filets with salt and pepper and place them on a baking pan over parchment paper. Spread the pesto over each fillet and place them in a preheated oven for 12 minutes at 400 F. Meanwhile boil the rice and add the diced squash 5 minutes before the rice is ready. Strain and wash the boiled rice. (Make sure it is not overcooked.) In a frying pan, heat the butter and sauté the diced onion. Add the boiled rice with the squash and stir. Add the stock and Parmesan cheese, season to taste and cook until the stock is absorbed into the rice. Serve the pesto encrusted salmon fillets over the butternut squash risotto with a lemon wedge. I enjoy cooking salmon in many different ways, but the Pesto Encrusted Salmon is one of the best salmon recipes I have created so far. To get the best results, use a good quality pesto with a lot of nuts and cheese in it.

LANGOUSTINE WITH ZUCCHINI CAKE AND BEAN SALSA

Ingredients for 4 portions:

8 langoustine,

2 medium zucchini,

4 teaspoons goat cheese to garnish the zucchini cakes,

2 tablespoons flour,

1 large egg,

1 teaspoon mixed Italian herbs,

1 can mixed beans,

1 teaspoon chopped cilantro,

1 tablespoons fresh lemon juice,

1 diced tomato and 1 bell pepper,

1 tablespoons olive oil,

1 tablespoon chopped onion,

salt and pepper to taste

Recipe: Bring 1 cup of water to a boil in a shallow pan, add 1 lemon wedge, some cilantro and salt. Put the langoustine in the boiling water and cover with a lid. Should be ready in about 3 min.
Recipe for the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well.
Recipe for the zucchini cakes: Grate the zucchini and squeeze gently the excess moisture. Stir in the flour, egg, Italian seasoning, salt and pepper to taste. Spoon the mixture in a hot pan and make 8 equal cakes.

CARAMELIZED SALMON AND FRUIT SALAD RECIPE

Ingredients for each portion:

5 slices of smoked salmon,

1/2 mango,

blueberries,

10 gr. brown sugar,

pomegranate,

dragon fruit,

1/2 lime.

Recipe: Caramelized Salmon Fruit Salad is a very easy and elegant recipe, which can be prepared in just a few minutes. This is one of my original ideas for a stunning gourmet appetizer, suitable for any kind of party or event. The fruits and the sweetness of the caramelized smoked salmon, drizzled with lime juice, compliment each other extremely well, and the taste is really amazing. Roll 4 or 5 slices of smoked salmon for each person in the way you see in the picture, arrange in a baking pan over parchment paper, sprinkle with sugar and broil in a preheated oven until caramelized. Serve over spring salad and sprinkle with berries and other fruits of your choice.

BEEF NOODLE SOUP RECIPE

Ingredients: 2/3 lb. diced beef (small dice), 1 chopped onion, 1 teaspoon minced garlic, 1 diced carrot, 1 cup diced red pepper, 1 cup small seashell noodles, 1 litre beef stock (chicken stock will do, too), salt and pepper to taste, 2 Tbsp. vegetable oil, 50 ml. red wine (optional).

Recipe: Sauté the onion and garlic in a heavy saucepan and add the beef and vegetables. Cook stirring until the beef is browned and pour in the stock. Bring to a boil and then simmer for about 20 minutes. Add the seashell noodles to the soup and keep cooking until they are boiled. Add some fresh thyme before serving, if desired. Alternatively, you can boil the noodles separately, and add them to the soup at the time of serving. Cooking tip: 50 ml. of red wine can be added to the soup, 1 minute before pouring the stock, for an additional kick.

ORANGE CITRUS PRAWNS RECIPE

Ingredients for each portion:

1 cup rappini,

2 ounces red, yellow and green sliced bell peppers,

1 shallot, sliced,

1/2 teaspoon minced garlic,

the juice of 1 orange and lime,

5 large prawns,

2 tablespoons flour,

1 ounce light cream,

1 pinch chopped cilantro,

2 tablespoons butter,

1 ounce vegetable oil,

salt and pepper to taste.

Recipe: In a skillet, heat half of the butter and sauté the rappini, sliced peppers, shallot, and season to taste. Set aside and keep them warm. Peel the tails of the prawns, leaving the tail ends in place, de-vein them, season with salt and pepper (or lemon-pepper seasoning) and dredge them in the flour. Heat the rest of the butter and oil in the frying pan and cook the prawns on both sides, approximately for 2 minutes on each side. In the same pan, while it is still hot, add the orange and lime juice, cream and chopped cilantro and reduce the sauce until thick. Serve the prawns over the sauteed rappini and drizzle some of the sauce over them and serve the rest on the side.

Garlic and Chilli Prawns

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large red chilli, sliced thinly
• 8 gloves garlic, peeled and thinly sliced
• 500g raw prawns, shelled, leaving the tails intact
• salt to taste

Method:

1. Heat the olive oil in a large pan over medium heat, then add the chilli and cook until it starts to colour.
2. Add the garlic and cook for a further few moments, but do not let it go brown.
3. Toss in the prawns and sear until pink.
4. Season with the salt and serve immediately.