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.