MANGO PULP MARINATED CHICKEN WITH SWEET CORN AND BEAN SALSA

I tried something different this last Saturday. I marinated my chicken in sweet mango pulp. It tasted so delicious. The chicken was not sweet at all actually it created a glaze on it. It paired well with spicy sweet corn and red kidney bean salsa. It was a hit in my family. Do try the recipe!

Serves 4

Time: 1 hour

For the chicken marinade

4 chicken quarters cut into halves with no skin

1 cup sweet mango pureed

2 tbs lemon juice

2-3 tbs fish sauce

3 tbs oil

1 tbs sugar

1 tbs or less red chilli sauce or any hot sauce

4 garlic cloves crushed

Salt and pepper

1/2 cup fresh coriander leaves roughly chopped

For the salsa

1/2 can sweet corn

1/2 can red kidney beans

1 tbs chopped fresh coriander

1 tbs chopped mint

1 tsp hot sauce

1/2 tbs lemon juice

Salt and pepper

1/4 chopped onions

Method

First, start with the salsa. Add all the ingredients needed for the salsa in a bowl. Mix them together and season it well. Refrigerate till needed to serve with chicken.

Now to start with the chicken, make small cuts on the flesh and keep it in the bowl. Tip rest of the ingredients of the marinade in a blender and blitz it. 

 

Pour the marinade over the chicken. massage well the chicken so the flavours go into the cuts. Leave it for at least 30 minutes or overnight is best. Once marinated, cook them on the hot grill or on charcoals till well charred and cooked through. Do not discard the marinade, keep on basting it on the chicken while cooking as it creates a nice glaze. Remove and keep them warm until serving time.

 

I served my chicken with roasted wedges on the side along with sweet corn and bean salsa. And of course with extra hot sauce.

GREEK PASTA SALAD

A simple salad which can be eaten as a main meal too. You can add a couple of things of your choice. One can add grilled meat pieces, chopped ham, grilled halloumi, grilled chicken etc. It is very simple to make. This salad is good to serve when you have BBQs or potlucks.

Serves 4

Time: minutes

2 cups boiled pasta, any small size

1/2 cup whole pitted black olives

1/4 cup crumbled feta cheese

1 medium onion finely chopped

1/2 cup cherry tomatoes halved

1 small cucumber quartered and sliced

1/4 cup chopped flat parsley

1 garlic clove minced

2 tbs red wine vinegar

1/2 tbs oregano

1/8 cup virgin olive oil

Salt and pepper

Method

Bring the first 8 ingredients in a bowl and mix well.

 

Mix the red wine vinegar, oregano, olive oil, salt, and pepper in a bowl and pour it over the pasta. Toss well and refrigerate till you use.

Serve as a side dish to the grilled Greek spatchcock chicken or have it as it.

TURMERIC AND YOGHURT GRILLED CHICKEN WITH LETTUCE, TOMATO AND AVOCADO SALAD

It is just the turmeric and the yoghurt used in this marination. It not only gives the bright yellow colour but also a nice rustic tangy taste. 

Serves 2

Time: 2 hours + including marination and grilling

For the chicken

2 chicken quarters

1/2 cup yoghurt

2 tsp turmeric

1 tsp cayenne pepper

Salt and pepper

1 tbs lemon juice

For the salad

2 cups torn lettuce

1 big tomato cut into wedges

1 avocado cubed

1 onion sliced thinly

1-2 tbs lemon juice

2 tbs olive oil

Salt and pepper

1-2 limes for serving

Method

For the chicken, mix all the ingredients very well. Make deep cuts in the chicken and rub the marination into it. Leave it aside to marinate. This can be done a day before also.

Once the chicken has been marinated, preheat the oven at 200'C and grill the chicken till cooked through and the skin has crisped and charred slightly. Keep it warm. 

Prepare the salad by tossing the ingredients in a bowl. Mix the olive oil, lemon juice, salt and pepper well and pour it on the salad.

Serve 1 chicken quarter with salad and lime slices on the side. A cold beer or coke won't harm ;)

SRIRACH AND HONEY GLAZED QUAILS WITH MIXED HERB VINEGAR SALAD

Quails, small birds but loaded with its own flavours. These birds need to cook very carefully. It can stand slow and fast cooking. Here in this recipe, I have chosen to do quick grill and roast method. The longer the meat of quail is exposed to the direct heat the drier the meat gets. So what I did is just seasoned with salt and pepper and used a griddle pan to char the skin and to cook through I tipped it in the preheated oven at 200' C for 8-10 minutes to cook through and served immediately. 

Serves 2 or 1

Time: 35 minutes

For the quails

2 quails, cleaned and patted dry

Salt and pepper

1 tbs olive oil

2 tsp sriracha sauce

2-3 tbs runny honey

1 tsp paprika

1 clove garlic minced

1 tbs lemon juice

For the mixed salad

1 head green lettuce

2 tbs olive oil

2 tbs red wine vinegar

Salt and pepper

1 tsp mixed herbs ( dry )

1 small onion thinly sliced

Method

Mix the ingredients for the glaze that are, sriracha, garlic, honey, lemon juice and olive oil very well.

Pat dry the quails, spatchcock them or you can ask you r butcher to do if you don't know how to do it ( I do it myself ). Then season well on both the sides and keep it aside for few minutes till the salad is prepared.

 

Heat the griddle pan very hot. Place the quails, skin side down first for 2 minutes and then turn and cook for 2 minutes. Brush the glaze well on both the sides. Liberally on the sin side and tip them in a preheated oven at 200'C for 8-10 minutes. Keep on brushing the glaze. Remove and brush one more time to give it a shine. Let it rest till the salad is assembled on the serving plate.

 

 

To make the salad, wash and clean the lettuce and arrange in a bowl. In another bowl, mix in the rest of the ingredients along with the onions. Mix well and toss in the lettuce very well. Serve it immediately.

To serve the quails, arrange the salad on the plate then place both the quails on top with some baked potato wedges on the side if you like. 

POTATO SALAD WITH ANCHOVIES DRESSING

It is tangy and delicious and a must try. The anchovies in the dressing don't make it fishy at all. It just gives a nice salty taste to it. When added finely chopped onions with mustard and sherry vinegar to the anchovy paste and mixed in the boiled potatoes, it's just amazing. If one is vegetarian, anchovy paste can be omitted. Great side salad for bbq main meals.

Serves 4

Time: 20-25 minutes

For the potato salad

3-4 medium potatoes, boiled and diced/quartered

1/4 cup halved green olives

1/8 cup chopped capers

1/4 cup chopped parsley

For the dressing

2 tbs sherry/red vinegar

2 tsp dijon/English mustard

1 tbs finely chopped onions

1 tsp anchovy paste or 2-3 anchovies finely chopped

Salt and lots of fresh black pepper

1 garlic minced

1/4 olive oil

Method

First, mix all the dressing ingrediensts and keep aside till the potatoes are boiled and prepared. To this add the chopped capers and halved olives.

 

Mix in the dressing and stir in the chopped parsley. Adjust the seasoning and let it cool. Refrigerate till it is needed to serve.

Serve on an open platter with more chopped parsley and drizzle of olive oil.

STICKY CHICKEN WINGS WITH BAKED WEDGES AND COLESLAW

There are so many recipes of Sticky chicken wings. Most of them are so sweet and I really do not like it. If you are like me who likes sticky wings ( without sugary sugar ) then this is the recipe. It is sticky and the same time savoury ( there is a hint of  sweetness but not overpowering )

The coleslaw is easy to make. I have used the green and a bit of red cabbage with a small carrot tossed in salad cream and mayonnaise. 

Serves 4-6

Time: 1 hour

For the chicken marinade

4 tbs dark soy sauce

salt and pepper

2-3 garlic minced

3 tbs brown sugar (soft)

2 tbs red wine vinegar

3 tbs tomato sauce (Heinz)

2 tbs olive oil

Red chilli flakes ( optional )

For the wedges

4-6 big potatoes, peeled and cut in wedges

1 tbs olive oil

Salt and pepper

For the coleslaw

2 cups shredded white/green cabbage

1/2 cup shredded red cabbage

1 medium carrot grated

3 tbs salad cream

1/4 cup mayonnaise

2 tbs milk

1 tsp icing sugar

salt and pepper

Method

First, mix all the ingredients for the marinade. Toss the wings in and let it sit for 10 minutes. 

 

Arrange the wings in a single layer and bake in preheated oven at 200'C for 25-30 minutes, basting the marinade on it. 

To bake the wedges, arrange the potatoes in one layer and tip it in the oven together with the wings. The wedges might take around, 40 to 45 minutes. so if your wings are cooked in the meantime, just remove and cover with the foil paper to rest.  ( or you can also start with the wedges first and tip the chicken wings in the last 25 minutes )

To prepare the coleslaw, mix all the ingredients in a bowl and stir well. Adjust the seasoning. The reason I always add a tsp of icing sugar to the coleslaw is to bring out the taste. 

Serve the wings and potato wedges with coleslaw on the side.

ASPARAGUS BACON AND EGG SALAD

This is so good and yum. It is hearty and filling. I made it for lunch and it finished in minutes. The dijon mustard is what brings the whole salad together. If you are vegetarian, don't worry you can serve the asparagus with the dressing. It will still taste GOOD.

Serves 2

Time: 15-20 minutes

500 grams asparagus cleaned, trimmed and cut into 4-5 cm pieces

2 hardboiled eggs, halved

3-4 rashers of bacon,, cooked and chopped

salt

For the vinaigrette 

2 tsp red wine vinegar

2 tsp Dijon/English mustard

Salt and pepper

4 tsp extra virgin olive oil

Method

First, mix the ingredients for the vinaigrette and keep it aside.

Blanch the asparagus in salt water and then immediately give it a shock in ice cold water. 

To assemble the salad, arrange the asparagus on the plate, drizzle a little vinaigrette on. Then, sprinkle cooked bacon and arrange the hard boiled eggs on it. Drizzle some more vinaigrette and serve. 

You can also use smoked salmon pieces, cooked shrimps instead of bacon. If you don't have Dijon, English mustard can be used.

HONEY AND MUSTARD LAMB CHOPS SERVED WITH WARM GARLIC BABY POTATOES, TZATZIKI AND SUGAR SNAPS ON THE SIDE

Excellent dinner meal on the table in less time. Honey and mustard combo is always a hit whether used in chicken, lamb or pork. The garlicky potatoes with olive oil and the tzatziki on the side go well with the lamb to cut through the fat when eating. Instead of sugar snaps, green beans or any vegetable of your choice can be served.

 Serves 2

Time: 30-35 minutes

For the lamb chops

4 lamb chops about 1 1/2 '' thick

2 tbs honey

1 tbs dijon mustard

salt and pepper

For the potatoes

250-300 grams baby potatoes

2 garlic cloves minced

2-3 tbs olive oil 

2 tbs chopped mint ( reserve little for garnishing)

salt and pepper

Tzatziki

http://roomyskitchen.blogspot.co.ke/2016/11/tzatziki.html

2 Handfuls of sugar snaps

1 tsp butter

1/4 cup water

salt

Method

First, marinade the lamb chops with the mix of mustard, honey, salt and pepper for 10 minutes.

Boil the baby potatoes in salt water. Drain them. Cut the big pieces into halves or leave it. Add the minced garlic, pepper, salt and the olive oil. Toss it well and keep it warm.

As the potatoes are being prepared, heat a griddle pan and preheat the oven at 200'C. Sear the lamb chops on the sides to get the char marks on a very hot pan. ( If you don't have griddle pan, it's ok) Tip them in the preheated oven for 5-7 minutes to cook through. Remove and let it rest.

To prepare the sugar snaps, bring the water, butter and salt to a boil, then tip in the sugar snaps. Cook them for 2 minutes and remove.

Serve the potatoes, lamb chops, tzatziki and sugar snaps on the side, garnished with chopped mint.

PRAWN COCKTAIL ( DECONSTRUCTED)

A simple seafood dish which mainly consists of prawns or shrimps and cocktail sauce.  Lettuce leaves or avocado slices are also served on the side with lemon wedges. It can be served at any time of the day. There is not much cooking involved. 

Serves 2

Time: 10 minutes

For the prawns

250 grams prawns/shrimps

1 tsp vinegar

1 tsp salt

1 avocado,  peeled and sliced/diced

1 tbs lemon juice

1 cup shredded lettuce leaves (optional)

For the cocktail sauce

1/4 cup mayonnaise

1/4 cream

1/4 tomato ketchup

Tobasco (optional)

A pinch of cayenne pepper

1 tsp horseradish sauce

Method

Mix all the ingredients of the sauce and refrigerate it till the rest of the ingredients are ready.

Boil the water with vinegar and salt. Add the prawns to it and cook for 5 minutes till the water starts rolling. Remove the prawns immediately and toss in ice cold water. 

Arrange the avocados, prawns, lettuce (optional) on a plate and serve with the sauce. If serving in a glass, then arrange the lettuce slices first then avocado if using, prawns and top with the sauce. 

Serve it chilled. 

SUN DRIED TOMATOES AND SPICED SAUSAGES WITH APPLE ALMOND AND BABY SPINACH SALAD

These sausages are very tasty and full of flavour and they are made locally. Preparation of this meal is so simple. These sausages cab be grilled or broiled however one wants. If one doesn't want salad then serve with fine mustard and some bread. 

Serves 2

Time: 15 minutes

4 sun-dried tomatoes and spiced sausages 

1 tbs olive oil 

For the salad

1 packet baby spinach

1 tbs lemon juice

2 tbs extra virgin olive oil

Salt and pepper

1 apple, thinly sliced in halves

1 tbs chopped almonds

1 small onion finely chopped

Method

Heat the oil in a pan and brown the sausages and then tip in the oven for 10 minutes in a preheated oven at 200'C.

For the salad, clean the spinach and toss it in a bowl. Mix the lemon juice, olive oil, salt and pepper with chopped onions well so that seeps in the flavours. Arrange the apple slices and spoon the chopped onion mix. Toss it well lightly. Sprinkle almonds and serve. 

This salad can be served with grilled chicken or ham slices.

CHICKEN CORDON BLEU WITH MUSTARD CREAM SAUCE SERVED WITH FRENCH BISTRO SALAD

An amazing meal. Love the cheese and the ham inside the chicken breast. If you know how to make the chicken kiev then this won't be difficult to prepare. I served with french bistro salad as the tanginess of the mustard and lemon juice cuts down the fatty side of the chicken. Follow the recipe and make it you will like it.

Serves 2

Time: 35-40 minutes

For the chicken 

2 chicken breasts boneless and skinless

4 slices ham

4 slices  swiss cheese 

1 cup bread crumbs 

1 egg beaten

salt and pepper

1-2 tbs plain flour

For the mustard cream sauce

1 tbs butter

1 tbs plain flour

2 tbs dijon mustard sauce

1 clove garlic minced

1/2 cup milk

1/4 cup stock

Salt and pepper

2 tbs parmesan cheese grated

For the french bistro salad

1 small head lettuce

2-3 tbs chopped spring onions

1 tbs dijon mustard sauce

salt and pepper

2-3 tbs olive oil

2 tbs lemon juice

Method

First, pat dry the chicken breasts, make a slit in the side of the meat ( the curved side, enough to stuff the ham and cheese)

 

Season the inside of the slit chicken.

Now take the ham and cheese slices and roll them on top of each other. Then stuff it inside the slit. (the reason I roll the slices is because it helps to keep the cheese intact when cooked)

 

Pull the ends of the meat to slightly stretch and sew with toothpicks. ( Pin the toothpicks to secure the joint so nothing oozes out. A slight oozing is fine;) )

 

Toss the breasts in the plain flour. Shake off the excess. Then dip in the beaten egg mix and then in the bread crumbs. I do twice just to make sure that it is sealed.

At this stage, you can refrigerate till further use or you can cook directly. If using oven then preheat the oven at 190'C and spray some olive oil on it and bake till the crumbs are golden in colour. This will take about 15-20 minutes or so. If using the pan, then shallow fry it in the mix if 4-5 tbs of olive oil and 2 tbs butter medium slow heat. 

 

To make the sauce, either make it in the beginning or when the chicken is in the oven as it doesn't take long. Start by heating the butter and cooking the garlic and the plain flour in it. Whisk the milk and stock in it. Bring it to a boil. Then add mustard sauce, parmesan and seasoning. Simmer for few minutes till thickened.

To make the salad, mix the dressing ingredients. Wash the lettuce leaves and pour the dressing. Toss it well. 

Serve the chicken cordon bleu with the mustard cream sauce and the salad on the side.