Category Archives: Poultry

Sticky Shrimp and Pineapple with Jasmin Rice.

A super quick Sticky Shrimp and Pineapple dish that everyone is going to love. It’s very easy and so fast and also so much healthier than take out.

Serves 4

Ingredients;

1 lb. cleaned and de-veined Jumbo Shrimp

1 C. Fresh Pineapple Chunks

2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2 thumb sized piece of fresh ginger, peeled, finely chopped or grated

1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce

1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar

1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.

Method:

In a bowl mix the ingredients for the sauce; Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute, add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

Cambozola Grilled Chicken on Peperonata with Parpadelle

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Serves 4

I bought one of those big bags of red bell peppers on the market the other day without really having a plan. Ghee….

When I came home I realized that I had tons and tons of tomatoes too so I thought it best to start making a Peperonata, to freeze some, to have some straight away and keep some in the fridge for over sandwiches and pizzas.

Then when dinner time came around, I wanted to use some of the Peperonata so I came up with this recipe.

Grilled Chicken and melted Cambozola complemented the sweetness of the peppers just perfectly.

Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It melts perfectly!

Lets make the Peperonata first.

Ingredients;

5 red peppers , washed. Green stalk removed and cut in strips
4 tomatoes, green tip removed and cut into chunks
4 onions , peeled and sliced
4 tbsp. olive oil
1/2 C. water
A handful chopped parsley
4 cloves of garlic, peeled and sliced
1 tbsp. honey
2 tbsp. Capers
2 tbsp. Black (Greek Thassos)* olives
Salt and pepper

Method:

In a large pan heat the olive oil and add the onions and garlic, glaze for three minutes or so and the add the peppers. Sauté 5 minutes. Add the chopped tomatoes and add the water.

Cook for about 10 minutes, until the peppers are tender. Add the parsley, capers and olives.

Cook for an other 10 minutes. Serve hot or at room temperature.

You can even preserve the Peperonata in sterilized jars!

Ingredients for the dish;

4 small chicken breast, flattened with a mallet
olive oil cooking spray
salt and pepper
12 oz. Parpadelle
1 C. Peperonata
4 thick slices Cambozola

Method;

Bring a large pan of water to the boil. Add a good amount of salt and add the parpadelle.

Cook al dente for about 7 minutes or according to package instructions.

It is best to flatten the chicken breasts between two pieces of cling film or baking parchment.

Heat a griddle pan on high. Meanwhile season the chicken breast and spray on both sides with oil. Cook in the griddle pan for 3 to 4 minutes on each side. After turning the first time put the slices of Cambozola on the chicken and let them melt.

Drain the pasta, toss with a little olive oil.

To serve, place some parpadelle on a plate, cover with peperonata and top with grilled cambozola chicken.

Buon appetito!

Greek Thassos olives are dried salty olives. I love them but feel free to use any black olive you like or have in your pantry.

Pollo al Ajillo, Chicken in Garlic Sauce .

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Pollo al Ajillo is one of my favorite Spanish dishes, besides Fideuá and Paella. This particular dish has tons of Garlic, White wine, Rosemary, Thyme and good Olive oil. You can serve it with potatoes cooked along with the Chicken or leave them out and just serve with some crusty Baguette.

Preheat an oven to 350°F (180°C).

INGREDIENTS:

1 tbsp. unsalted butter
2 tbsp. olive oil
10 bone-in, skin-on chicken thighs, about 2 1⁄2 lb. or 1 whole Chicken cut in to 12 pieces
Salt and freshly ground pepper or use Poultry seasoning if you like
12 garlic cloves separated, unpeeled
2 garlic cloves, peeled and sliced
1 medium onion, peeled and chopped fine
1 tbsp. flour
1 glass dry white wine
3/4 – 1 cup chicken broth
6 medium peeled potatoes, about 3⁄4 lb. (375 g) total, cut in slices or quarters
4 fresh thyme sprigs, 4 fresh sprigs Rosemary
2 bay leafs
1 tbsp. finely chopped Rosemary
Some parsley to scatter over for serving.

INSTRUCTIONS:

In a large, heavy saucepan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer each batch, skin side up, to a large baking dish or a round one (like mine). Scatter over the chopped rosemary and put the remaining thyme and rosemary twigs tucked between the chicken pieces. Set aside.

Pre heat the oven to 375° F.

Do not wipe the pan clean and keep it over medium-high heat. Add the remaining olive oil to the pan.

Add the garlic cloves to the saucepan and the chopped onion cook, stirring often, until lightly browned and beginning to soften, add the sliced garlic and 1 tbsp. flour. Cook for 2 to 3 minutes. Add the wine, stock and bay leafs and let bubble for a few minutes.Pour the sauce over the chicken.

Wash the potatoes, leave the skin on and cut them length wise in four. Tuck between the chicken pieces. . They’ll absorb the chicken flavour and will taste amazing.

Bake in the oven uncovered for about 40-50 minutes. The potatoes should be tender and the chicken opaque throughout and the juices should run clear when pierced with a fork. Serve immediately scattered with some freshly chopped parsley.

Enjoy!

Great served with Green Beans with Chorizo & Thyme

Turkey Meatballs

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Turkey or Chicken meatballs can become a little dry sometimes, but if you add some olive oil to the ground meat they become really nice and juicy.

This is my go to dinner when I feel I have over indulged a little too much. It is very low in calories, fat, and carbs. I serve these over Zucchini noodles but you can serve them over rice or pasta for a more substancial meal. They are also good as an appetizer or in a baguette for a quick dinner.

Ingredients:

For the meatballs;

1 lbs. ground organic Turkey
1 egg
2 tbsp. chopped onion
2 tbsp. olive oil
1/4 C. Parmesan cheese, freshly grated
1 tbsp. chopped Parsley
1 tsp dried Oregano
1/4 tsp Sage
1 garlic clove, peeled and grated
1/4 C. dried breadcrumbs
1/2 tsp. salt (the Parmesan is quite salty)

For the tomato sauce:

1 small onion, peeled and chopped fine
1 garlic clove, peeled and grated
1 12 oz. can peeled plum tomatoes
a pinch of sugar or a little bit of agave syrup, about 1/2 a teaspoon
salt and pepper to taste.
Some Basil leafs (optional)
Chopped Parsley for serving

Method:

Combine all the ingredients for the meatballs using only one tablespoon of the olive oil. With slightly damp hands shape into balls, about the size of a golf ball.

Heat a frying pan, add the remaining tablespoon of olive oil. When it’s hot add the meatballs one by one. Cook them over medium heat for about 10 minutes moving them around so they brown all over, be careful not to break them and use two spoons to turn them over if necessary.

Now add the chopped onion to the pan, stir around a few times before adding the garlic. Frying and stirring gently as you go. Now you can add the canned tomatoes. Breaking up the tomatoes with your cooking spoon while you mix it around gently. Add the sugar and season to taste. Cook for about 10 more minutes.

Sprinkle with more parsley before serving.

Enjoy!

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