Tuesday, July 25, 2017
Zucchini are one of my favourite vegetables, so imagine my surprise when I found out that it's not really a vegetable. Botanically speaking it's actually a fruit, the swollen ovary of the female zucchini flower. This remarkable 'fruit' can be steamed, boiled, grilled, stuffed, baked, barbequed, fried, baked into a bread, incorporated in a soufflé, shredded for fritters or battered as tempura. In short, the zucchini (or courgette) is an amazingly versatile little thing, plus it's low in calories. The word zucchini comes from the italian zucchino which means small squash. They come in many shapes and sizes, but the dark green zucchini is probably the best known and most popular of the summer squashes. Zucchini has a natural sweetness when its cooked, making it an obliging ingredient in both savoury and sweet dishes, this easy and delicious Grilled Zucchini with Shaved Parmigiano and Fresh Mint is one of my favourite summer recipes.
Grilled Zucchini with Shaved Parmigiano & Mint
4 large zucchini, trimmed and sliced diagonally about 1/4-inch thick
2 tbsp vegetable oil
3 tbsp chopped fresh mint
1/4 cup shaved Parmigiano-Reggiano
Maldon salt and fresh ground pepper
Place the zucchini on a large plate and brush with the oil, then lightly season with salt and pepper. Preheat the BBQ to medium-high and when hot, arrange the zucchini in one layer and grill for about 3-4 minutes per side, or until golden brown with nice grill marks.
To serve, arrange the zucchini on a large platter and top with the shaved parmigiana and sliced or whole mint leaves with a sprinkle of Maldon salt.
Monday, July 24, 2017
Tender, succulent and full of flavour, these Moroccan-inspired chicken breasts are marinated in a mixture of olive oil, fresh lemon juice, minced garlic and ginger and an aromatic mixture of fragrant earthy spices including, ground cumin, coriander, paprika, cinnamon and turmeric. Whisked together into a loose paste and combined with a bunch of finely chopped fresh cilantro, the breasts are well massaged with the bright earthy marinade until the meat is well coated, then covered and refrigerated for at least 2 hours or up to 8, before grilling on a hot barbecue until cooked through with attractive grill marks, about 6-7 minutes per side. Low calorie and carb-free, this delicious recipe is easy to prepare and would be sensational served with grilled vegetables and Ina's colourful Moroccan Couscous for a Casablanca-inspied evening — here's looking at you kid!
Grilled Moroccan Chicken Breasts
Recipe courtesy of 'Cooking Classy'
4 trimmed skinless boneless chicken breasts, cut in a half
3/8 cup olive oil
2 tbsp fresh lemon juice
1 1/2 tbsp minced garlic
1 1/2 tbsp peeled and minced fresh ginger
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp paprika
1 tsp ground cinnamon
1 tsp turmeric
1 cup chopped fresh cilantro, plus more for serving
1 tsp Maldon salt and freshly ground black pepper
In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper and then place the chicken in a large resealable bag. Pour the marinade over the chicken and seal the bag while pressing out any excess air. Rub the marinade over chicken breasts then transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 425°F. Grill the chicken until it's cooked through and nicely grill marks, about 6-7 minutes per side. Transfer to a decorative platter and garnish with cilantro and serve warm with a bowl of tzatziki, if desired.
Friday, July 21, 2017
A welcome addition to any barbecue, lunch, or picnic, Potato Salad is a classic summer time favourite and considered by many to be one of the ultimate comfort foods. However Ina Garten's sensational Tarragon Potato Salad takes this humble side dish to another level. Fresh dill, tarragon, scallions, red onion, white wine vinegar, fresh squeezed lemon juice and homemade mayonnaise seasoned with fresh ground white pepper provide the creamy catalyst for cool firm Yukon Gold potatoes. Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavoured and fairly firm and moist, with medium starch content. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile and perfect in Potato Salad, especially this luscious version by the one and only Ina Garten.
Tarragon Potato Salad
Recipe courtesy of Ina Garten
4 lb medium Yukon Gold potatoes
2 cups good store-bought or homemade mayonnaise
1/4 cup freshly squeezed lemon juice
1/4 cup tarragon white wine vinegar
2 tsp freshly ground white pepper
6 tbsp chopped scallions, white and green parts
6 tbsp minced red onion
1/4 cup minced tarragon
1/4 cup minced fresh dill
Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes or leave the skins on if you prefer. Slice into 1/2-inch thick coins and place in a mixing bowl.
Meanwhile, combine the mayonnaise, lemon juice, white wine vinegar and two teaspoons of Maldon salt and white pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon and dill, and toss gently. Allow the salad to sit for at least 30 minutes for the flavours to develop. Garnish with a little extra dill before serving at room temperature.
Thursday, July 20, 2017
Branzino is a Mediterranean sea bass, indigenous to the shores of Greece, and is considered a prized fish throughout Europe. In France, they are called Loup or Bar, the Spanish call them Robalo, and in Italy they are known as Spigola or, more commonly as Bronzino. In Greece, they are also known as Lavraki, and are a near mythical fish. In fact, when Greek journalists stumble upon a great story — snag that rare exclusive scoop — they call it a Lavraki. Stuffed with fresh herbs, lemon and sliced ginger this recipe for Whole Grilled Branzino is easy to prepare and makes a gorgeous main dish, especially on a hot summer evening under the stars.
Whole Grilled Branzino
2 medium Branzino, at room temperature - cleaned and scaled by your fishmonger
1/4 cup olive oil, for brushing and drizzling
Maldon salt and freshly ground pepper
1 handful fresh lemon thyme
1/2-inch fresh ginger, peeled and finely sliced
2 lemons, one finely sliced and the other cut in half for grilling
1 zucchini, thickly sliced on a diagonal and brushed with oil
Pat the fish dry with paper towels. Light an outdoor grill or barbecue to high heat. Season the inside of the Branzino with salt and a few grindings of black pepper, and rub the outside with the olive oil and season well with kosher salt which will help ensure a wonderful crispy skin. Stuff with lemon slices, sliced ginger and sprigs of fresh lemon thyme. Place the fish, lemon halves and sliced zucchini on a foil lined baking sheet for easy transport to the barbecue.
Grill the fish over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side, adding the lemon halves cut side down plus the zucchini for the last 3-4 minutes. Serve the grilled Bronzino and zucchini straight away, and garnish with the grilled lemon wedges for squeezing overtop of the fish.
Wednesday, July 19, 2017
These tiny little birds have a lot of flavour for their diminutive size. Marinated in a robust smokey BBQ sauce spiked with generous spoonfuls of Sambal Oelek, a hot chili-based sauce which is popular throughout the Indonesia, these Grilled Quail are an ideal appetizer for a summer cocktail party, Javanese-inspired Tiki party or delicious outdoor dinner. Served spatchcocked or butterflied, by removing the backbone so the quail can be opened up and grilled flat, they can also be split in half for smaller appetizer-friendly portions. Barbecuing the quail brings out the sweetness of the marinade, infusing the meat with bold robust flavour, and becomes lightly charred and deliciously moist and golden brown. Be sure to provide guests with lots of cocktail napkins or finger bowls of warm water and sliced lemon, and watch these succulent little birds disappear!
Serves 2-3 as entrée or 8-10 as appetizer
1/2 cup Diana Gourmet Western Smokehouse BBQ Sauce
2 tbsp Sambal Oelek
Kosher salt and fresh black pepper, to taste
Using poultry scissors or a sharp knife, butterfly the quail by cutting down the backbone so that the birds open up like a book. Rinse the quail under cold water to remove any impurities, then dry with paper towel. Place the whole quail in a glass flat bottomed dish, or cut them in half for appetizer portions, and coat with the BBQ sauce and Sambal Oelek, using your hands to massage the marinade all over.
Season with salt and pepper to taste, then cover with cling film and chill until needed. The quail can be prepared up to a day in advance, but an hour at the very least. Preheat an outdoor grill to medium-high then place the quail skin side down and cook about 15-20 minutes, turning once, until the quail is cooked through and has become golden brown and lightly charred. Arrange on a large platter and serve warm or at room temperature.
Tuesday, July 18, 2017
Moist, tender and enormously flavourful, this simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in a classic combination of aromatic herbs, bold garlic, fruity olive oil and freshly grated lemon zest, these tender milk-fed Tuscan-Style Veal Chops are best grilled on medium-high heat, until the veal is well-marked, about six minutes per side for medium-rare. Succulent and juicy, simple fresh ingredients transform these gorgeous grilled veal chops into sumptuous works of art.
Veal Chops with Tuscan-Style Marinade
2 8-ounce veal chops, cut 1-inch thick
2 cloves garlic, finely chopped
1 lemon, zested
2 tbsp finely chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
1 lemon, thickly sliced for garnish
Combine garlic, lemon zest, rosemary, tarragon, thyme, sage, salt and pepper in a food processor and pulse until well blended. Place the veal chops in a baking dish and drizzle half of the marinade over the chops, pressing the mixture into the meat with your fingers, making sure they coat the meat. Turn the chops over and repeat with remaining oil and herb mixture. Cover with cling film and refrigerate for 6 hours or even overnight.
Half an hour before cooking, remove the veal from the refrigerator and allow it come to room temperature. Preheat an outdoor grill to medium high then grill the chops for 5-6 minutes per side for medium doneness, turning with tongs halfway through. For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side. While chops are resting, brush the lemon slices with olive oil and grill until slightly charred and warmed through. Transfer the chops to a platter and let rest for 3 minutes before serving, for veal, like beef, must rest before it is cut or the juices will run out.
Serve the veal chops with the lemon slices and your favourite side dishes, such as grilled fennel and simple Arugula Salad.
Monday, July 17, 2017
A sensational marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, cornish hen, chicken breasts or plump juicy thighs. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the intoxicating character of the marinade to shine through. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, as well as producing attractive grill marks for a lovely presentation, especially when garnished with fresh lemon, parsley and flowering thyme.
Grilled Asian Chicken
2 chicken breasts, bone-in and skinless
1 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garlic, minced
1 tbsp white sugar
1 tbsp vegetable oil
1 tbsp soy
1 tbsp lemon juice
1 tsp fish sauce
1 lemon, sliced
3 sprigs of fresh parsley
4-5 sprigs of fresh flowering thyme
Slice the chicken breasts in half and place into a bowl with all the marinade ingredients then toss well to coat thoroughly. Cover and refrigerate at least 2 hours. Preheat the BBQ on high then grill the chicken breasts for about 6-8 minutes per side, or until golden brown and they each have nice grill marks.