Meat & Poultry

Meat & Poultry

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Barbecued yogurt-marinated lamb chops (chilli flakes)

ingredients
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1 garlic clove, crushed with a little salt
  • 2 tbsp yogurt
  • A big pinch of Turkish chilli flakes
  • ½ tsp paprika
  • 2 tbsp olive oil
  • Juice of ½ lemon, and wedges, to serve
  • 8 lamb chops
  • A handful of coriander leaves, to serve
PREPARATION

Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse
powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon
juice. Add the lamb chops and rub in the marinade. Marinate in the fridge for at least
two hours.
 Heat the barbecue until medium-hot.
Season the lamb with a little salt and grill for 2-3 minutes on each side until char
marks appear, but still pink inside.
Leave to rest for a couple of minutes before serving.

Shish Tawouq (product to be confirmed)

ingredients
  • 1 package Just BARE Chicken Thighs {4 chicken thighs}
  • 3 garlic cloves, grated
  • 1/2 cup lemon juice
  • 1/2 cup plain yogurt {or plain Greek Yogurt}
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground pimento
  • 2 Tablespoons olive oil
PREPARATION

1. In a large Ziploc bag put the garlic, lemon juice, yogurt, tomato paste, salt,
pepper, cayenne pepper, paprika, thyme, cumin, allspice and olive oil. Add
the chicken thighs and seal the Ziploc bag closed. Use your hands to
massage the marinade into the chicken. Refrigerate for 30 minutes.
2. Grill chicken thighs over medium-high heat, about 6 to 8 minutes per side,
until done.
3. Serve the cooked chicken thighs with the Mediterranean Eggplant Salad, rice,
pita and yogurt.

Chicken Biryani

ingredients

 

• 4-6 chicken thighs, chopped into chunks

Marinade

•250g natural Greek yoghurt

• 1 tsp salt

• 1 tsp garam masala

• 2 tsp kashmiri chilli powder

• 1 tsp cumin seeds, crushed

• ½ tsp turmeric

• 1 garlic clove, thinly sliced

• 1 tsp grated, ginger

 

Saffron Milk

• a pinch of saffron

• 5 tbsp milk

 

Rice

• 400g basmati rice

• 500ml water

 

Masala

• 4 tbsp ghee

• 3 medium onions, sliced into rings

• 1 tsp fresh ginger, grated

• 2 cloves of garlic, sliced

• 1 tsp turmeric

• 2 bay leaves

• 1 cinnamon stick

• 1 tsp black peppercorns

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp salt

• 6 green cardamom

• 2 black cardamom (if you have them)

• 5 cloves

• 2 tomatoes, cut into 8 pieces

• handful of mint leaves

• handful of coriander with stems

PREPARATION
  • 1. Mix all the ingredients for the marinade in a bowl and marinade the chicken for at least 30 minutes.

    2. Pre heat the oven to 180 o C.

    3. Add saffron to the milk and leave it to steep and draw the colour out.

    4. Wash the rice until it runs clear then place in a pan and add water, bring to the boil and leave until water is absorbed. The rice should be par-cooked and remain slightly underdone.

    5. After a few minutes gently fork through the rice working your way to the bottom and transfer to a large bowl to cool.

    6. Heat the ghee and add the sliced onion rings and cook over a medium heat and until caramelised and a lovely dark golden brown (approx. 20 mins).

    7. Remove half the cooked onions and set to one side. Add the ginger, garlic, bay leaves, cinnamon stick, black peppercorns, coriander, cumin, cardamoms, salt and turmeric to the pan and stir-fry for a few minutes until fragrant.

    8. Cut the tomatoes into chunks and add to the pan, stir on a gentle heat and cook until they break down to make a thick masala sauce.

    9. Wash and roughly chop up the mint and coriander leaves with the stems.

    10. Add half the chopped mint and coriander to the masala with chillies. Keep the remaining leaves for later.

    11. Add the marinated chicken to the pan, stir and leave to cook through for 15-20 minutes.

    Remove from the heat and set to one side.

    12. Bring the biryani together in a greased casserole dish preferably with a lid.

    13. Have your rice, cooked chicken, saffron milk, ghee, caramelised onions and chopped coriander and mint to hand.

    14. Place one third of the rice at the bottom of the dish and sprinkle with some of the saffron milk, coriander, 1 tsp ghee and a few onions. Then spoon half the chicken mixture on top of the rice.

    15. Place another third of the rice on top and sprinkle with the saffron milk, coriander and mint, 1 tsp ghee and a few onions and the remaining chicken mixture.

    16. Finally, top off with all the remaining rice and sprinkle the rest of the saffron milk on top, dot with ghee, all the coriander and mint and the caramelised onions.

    17. Place the lid on the casserole dish and place in the oven at 180 o C and cook for 30-40 minutes until hot and fragrant.

Harissa and sausage lamb rolls (harissa)

ingredients
  • 600g lamb mince
  • 2 tbsp harissa spice
  • ¼ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp cumin
  • 2 tbsp chopped coriander
  • 1 garlic clove, grated
  • 1 preserved lemon, finely chopped
  • Plain flour, for dusting
  • 325g ready rolled puff pastry
  • 1 large egg
  • Black sesame seeds (optional)
PREPARATION

1. Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa, coriander,
garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make
sure it’s well combined.
2. Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down
the middle lengthways, then roll each piece with a rolling pin so each piece
measures about 14 x 42cm.
3. Divide the lamb mixture into four and roll each one into a sausage shape using your
hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg
along one of the long sides of the pastry, just by the edge. Pull up the other side to
encase the sausage shapes and press the sides together. Do the same with the rest
of the meat and pastry.
4. Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each
sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-
25 mins, or until the pastry is puffed up and golden.

WHOLE ROASTED CHICKEN AND VEGGIES

ingredients
  • one (3-4 lb) whole chicken
  • kosher salt (roughly 3/4 –
  • 1 teaspoon kosher salt per pound of chicken)
  • Freshly ground black pepper
  • 2 whole lemons, halved and skins pierced with a knife
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons extra virgin olive oil
  • 3-4 carrots, peeled and chopped in large chunks
  • 1 onion, quartered
  • 3-4 small potatoes, quartered
  • 3 cloves of garlic, smashed
PREPARATION

Place the chicken on a parchment-lined small baking sheet and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24-36 hours. This will help dry out the chicken and produce extra crispy skin. If you skip this step, be extra careful to thoroughly dry the chicken before roasting!
Preheat the oven to 425 degrees Fahrenheit. Set aside a small roasting pan with a rack (or as makeshift–not as ideal–option if you don’t own one, line a baking sheet with a cooling rack).
Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper. Place the lemons inside the cavity of the chicken. Truss the bird.
In a small bowl, combine the softened butter and thyme, paprika, onion powder, oregano, nutmeg, and sugar with a spoon until it is thoroughly mixed. Technically, this step is optional, but I like the added flavor and moisture it adds to the chicken. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) and distribute the butter evenly.
Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally liberal the outside (all sides) of the chicken with kosher salt and black pepper.
Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on a rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
Roast the chicken at 425 degrees Fahrenheit for roughly 45 to just over one hour (you should estimate roughly 15-20 minutes per lb of chicken), the juices run clear, or until a temperature inserted into the thickest part of the thigh reads 165 degrees.
Allow the chicken to rest (uncovered) for a minimum of 15-20 (the longer the better!)–do not skip this step–before removing the string and carving. This is a good time to snack on the crispy skin! During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.

Garlic Butter steak

ingredients
  • 4 (12-ounce) rib-eye steaks*,
  • 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • FOR THE GARLIC BUTTER
  • 1/2 cup unsalted butter, at room temperature
  • 1 Tablespoon parsley
  • 3 cloves garlic, mince
  • Zest of 1 lemon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper
PREPARATION

To make the garlic butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
Serve immediately with garlic butter.

Lebanese grilled lamb chops

ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons Lebanese 7 spice
  • 12 lamb cutlets, trimmed,Lebanese flat bread, to serve
PREPARATION

Step 1
Combine oil and 2 tablespoons Lebanese 7 spice spice rub in a bowl. Brush over both sides lamb cutlets. Cover and refrigerate for 30 minutes, if time permits.

Step 2
Preheat a barbecue plate on medium heat until hot. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Season to taste and serve with Lebanese bread or salad

Harissa chicken with chickpea and tomato salad

ingredients
  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped
  • juice 1 lemon
  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa
  • Olive oil
PREPARATION

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.Mix the harissa powder with olive oil to form a paste (Add harissa to liking, the more you put the hotter it gets)

Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Homemade Chicken Tikka Masala

ingredients
  • Chicken Marinade
  • 3 boneless, skinless chicken breasts
  • 1 lemon
  • 125 grams yogurt
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • Bamboo or wooden skewers
  • 3 tablespoons oil
  • 1 large onion, chopped finely
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoons tomato puree
  • 800 grams tomato sauce or crushed tomatoes 300 milliliters water
  • 250 milliliters cream
  • Chopped coriander, to garnish
  • Rice and naan bread, to serve
PREPARATION

Preheat oven to 500°F/260°C.

Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread!

grilled flank steak and corn salad

ingredients
  • 4 ears corn
  • 4 tablespoons olive oil, divided
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 lb flank steak (905 g)
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle powder
  • 2 teaspoons garlic powder
  • canola oil, for greasing
  • 3 red Fresno chilies, seeded
  • ½ red onion, chopped
  • 1 cup cherry tomato, halved (200 g)
  • 2 jalapeñoes, sliced
  • 1 tablespoon honey
  • ½ cup lime juice(120 mL)
PREPARATION

In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside. In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together. Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool. Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl. Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine. Cut the meat into ½ inch (1 cm) slices.Top with the corn salad and serve.

Enjoy!

creamy chicken pasta

ingredients
  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 2 cups cubed cooked chicken
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese
PREPARATION
  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
  • Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts

1 cup: 431 calories, 25g fat (14g saturated fat), 121mg cholesterol, 420mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 23g protein.

 

Chilli con carne

ingredients
  •  1 large onion
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tbsp oil
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp ground pepper
  • 1 tsp salt
  •  500g lean minced beef
  •  1 beef stock cube
  •  400g can chopped tomatoes
  •  ½ tsp dried marjoram
  •  1 tsp sugar
  •  2 tbsp tomato purée
  •  410g can red kidney beans
  •  plain boiled long grain rice, to serve
  •  soured cream, to serve
PREPARATION
  • Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
  • Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  • Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
  • Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp salt and 1 tsp ground pepper
  • Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  • Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  •  Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  • Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
  • Serve with soured cream and plain boiled long grain rice.

Oregano & Meatballs with Spicy Tomato sauce

ingredients

For The Tomato Sauce:

  •  2tbsp olive oil
  •  1 large onion, diced
  •  3 garlic cloves, finely chopped or crushed
  •  1 x 700g jar passatta
  •  1 x 400g tin chopped tomatoes
  •  1tbsp tomato ketchup
  •  good pinch dried chilli flakes
  •  pinch caster sugar

For The Meatballs:

  •  1tbsp olive oil
  • 1 onion, diced
  •  400g (14oz) good-quality sausage meat
  •  1 heaped tsp dried oregano
  • zest ½ lemon
  •  1 small egg, beaten
  • 600g (1lb 5oz) spaghetti, cooked, to serve
  •  grated Parmesan cheese, to serve
PREPARATION
  •  To make the tomato sauce, gently heat the oil in a sauté pan and cook the onion until softened. Add the garlic and stir for a few minutes, then add the remaining ingredients and season. Bring to the boil, then simmer until starting to thicken – around 30 minutes.
  •  Meanwhile, make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.
  •  Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick frying pan, in batches if necessary.
  • Add to the sauce and cook very gently until they are cooked through – it will take around 12 minutes. The meatballs should feel firm to the touch. Serve with spaghetti and plenty of freshly grated Parmesan

Moroccan Tajine meatballs with eggs

ingredients
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince
  • ½ tsp ground
  • cinnamon
  • 5 eggs
  • 2 garlic cloves, sliced
  • 1 courgette, thickly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey
  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander, mostly chopped
  • 400g can chickpeas, rinsed and drained
PREPARATION
  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

Roast Turkey with Herbs Stuffing

ingredients
  • 1 (10 to 12-pound) turkey, with giblets removed
  • 1 quart chicken broth
  • 2 ounces dried mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 tablespoon vegetable oil, plus extra for rubbing on turkey
  • 1 tablespoon salt, plus extra for seasoning turkey
  • 3 cups bread, cut into 1/2-inch cubes (from
  • approximately 4 to 5 slices)
  • 4 ounces unsweetened dried cherries, approximately 1 cup
  • 2 ounces chopped pecans, approximately 1/2 cup
  • 2 whole eggs, beaten
  • 2 teaspoons dried sage
  • 2 teaspoons dried parsley
  • 1/2 teaspoon ground black pepper, plus extra for seasoning chicken
PREPARATION

Preheat the oven to 205°C

  •  Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
  • Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
  • In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
  • Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
  • microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 175°C and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 75°C. Serve immediately.

Beef Wellington

ingredients
  • 2 tbsp oil
  • 675g piece of fillet of beef (thick end)
  • 2 onions, peeled and finely chopped
  • 100g mushrooms, chopped
  • 2 level tbsp dried parsley
  • 1 level tsp dried thyme
  • 1-2 cloves garlic, crushed
  • 3-4 tbsp breadcrumbs
  • salt and pepper
  • 450g ready made puff pastry
  • To glaze: beaten egg
PREPARATION
  • Heat the oil in a pan and fry the fillet of beef on all sides until well sealed and lightly browned – about 8 minutes. Remove from the heat and leave to cool.
  • Fry the onions in the same fat until soft and lightly coloured, add the mushrooms and continue cooking for a few minutes more. Remove from the heat and mix in the herbs, garlic, breadcrumbs and plenty of seasoning. Allow to cool.
  • Roll out the pastry to a rectangle large enough to enclose the beef. Spread the mushroom mixture over the pastry and place the beef on top. Wrap the beef completely in the pastry, damping the edges to seal, then place on a greased baking sheet with the seam underneath and the ends tucked under.
  • Glaze well and make one or two small slits. Bake in a hot oven (220C/425F/Gas mark 7) for about 40 minutes until the pastry is well puffed and browned. At this stage the beef should be rare. If more cooking is required lower the temperature to moderate (l80C/350F/Gas mark 4) and cook for a further 15 minutes for medium to well done. Serve hot or cold.

Chicken Tagine with olive and preserved lemon

ingredients
  • 5  cloves garlic, finely chopped
  • ¼  teaspoon saffron threads, pulverized
  • ½  teaspoon ground ginger
  • 1  teaspoon sweet paprika
  • ½  teaspoon ground cumin
  • ½  teaspoon turmeric
  •  Salt and freshly ground black pepper
  • 1  chicken, cut in 8 to 10 pieces
  • 2  tablespoons extra virgin olive oil
  • 3  medium onions, sliced thin
  • 1  cinnamon stick
  • 8  calamata olives, pitted and halved
  • 8  cracked green olives, pitted and halved
  • 2 preserved lemons 
  • 1  cup chicken stock
  •  Juice of 1/2 lemon
  • 1 tablespoon chopped parsley
PREPARATION
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

thai green curry

ingredients
  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 kaffir lime leaves
    Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.
PREPARATION
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Chicken with vegetable stir-fry

ingredients
  • For the chicken:
    1.5 lbs chicken breast cut into even size cubes
    1 tsp Chinese five-spice
    1/4 tsp sea salt
  • For the veggies:
    1 yellow bell pepper
    1 large carrot
    1 bunch baby broccoli
    4 tsp olive oil divided
    2 tsp sesame seeds
  • For the sauce:
    3 tbsp soy sauce
    2 tbsp rice vinegar
    1/4 cup honey
    1 tbsp cornstarch or arrowroot
    1 garlic clove minced
    1 tsp fresh ginger minced
PREPARATION
  • Prepare chicken:
    Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.
  • Prepare veggies:
    Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccoli into smaller florets.
  • Prepare sauce:
    In a medium bowl, whisk together sauce ingredients.
  • Make stir-fry:
    Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 5-6 minutes or until chicken is almost cooked. Remove from skillet.
    Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 2 minutes. They should still be crispy, so pay attention not to overcook them.
  • Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring.
  • Serve immediately with jasmine rice and sprinkle with sesame seeds.

lebanese shawarma

ingredients
  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 2 teaspoon Lebanese shawarma spice
  • 1kg deboned lamb shoulder
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 4 medium tomatoes, thinly sliced
  • 1/2 cup sliced onion
  • 4 cups shredded lettuce
  • 8 pita bread rounds
PREPARATION
  • In a baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, Lebanese shawarma spice, salt and pepper.
  • Place the sliced lamb shoulder into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the lamb and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until lamb is browned and cooked through.
  • Place sliced lamb, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Arabian Lamb Kabsa

ingredients
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and ground black pepper to taste
  • 3 1/4 cups hot water
  • 1 cube chicken bouillon
  • 2 1/4 cups unrinsed basmati rice
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds
PREPARATION
  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat.
    Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    Add the lamb pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the spice mix made previously together with the dried lime (pierce open).
    Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot.
    Simmer until lamb is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary.
  • Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the lamb pieces on top. Sprinkle the toasted slivered almonds over the dish.

lebanese manakish

ingredients

For Dough

  • 1 cup water
  • 1/2 tsp sugar
  • 2 1/4 tsp active dry yeast (one package active dry yeast)
  • 3 cups unbleached all-purpose flour, more for dusting
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil

For Za’atar Topping

  • 7 to 8 tbsp Za’atar
    1/2 cup extra virgin olive oil
    Serve with
  • Fresh garden vegetables (tomato, cucumbers, radish)
    Olives
    Homemade labneh or feta cheese (omit if vegan)
PREPARATION
  • In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
  • Make the dough. In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
  • Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
  • Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
  • Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
  • Prepare the za’atar topping. While dough is rising, mix together the za’atar spice and olive oil in a bowl.
  • Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
  • Form za’atar manaqish. Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za’atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
  • Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za’atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
  • Serve za’atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

Beef Goulash with Smoked paprika

ingredients
  • 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes
  • 2 medium red peppers
  • salt and black pepper
  • 1 level tablespoon Hot Paprika
  • 1 level tablespoon Smoked Paprika, plus a little extra to sprinkle
  • 2 tablespoons olive oil
  • 3 large onions, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 level tablespoons plain flour
  • 3 bay leaves
  • 2 tins Italian chopped tomatoes, one 400 g, one 230 g
PREPARATION
  • Begin by heating the oil in the casserole over a highish heat until it is sizzling hot.
  • Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon. Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole.
  • Next, sprinkle in the flour and both the hot and smoked Paprika and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.
  • Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm). Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes. Just before serving, take the casserole out of the oven, let it stand for 5 minutes.
  • Finally, sprinkle over a little more smoked paprika, and serve straight from the casserole.

30 min Cajun Chicken

ingredients
  • 3 tablespoons unsalted butter
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts (about 2 pounds total)
PREPARATION
  • Arrange a rack in the middle of the oven and heat to 425°F.
  • Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined.
  • Pat the chicken dry with paper towels. Place the chicken in a 9×13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture.
  • Bake until the chicken is golden-brown, cooked through, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes).
  • Serve and enjoy… simple!

Creamy Herb Chicken

ingredients

For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder
  • and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • salt and pepper , to season

For The Sauce:

  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • 1 cup milk
  • Salt and freshly ground black pepper ,
  • to taste
  • 1 teaspoon cornstarch mixed with 1
  • tablespoon water , until smooth
PREPARATION
  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Sticky Chinese 5 spices

ingredients
  • 900 gms – chicken wings
  • Marinade
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 2 tbsp lime juice about 1 lime
  • ¾ tbsp Chinese 5 Spice Powder
  • 1 tsp garlic granules
  • 1 tsp ginger powder
  • ½ tsp salt
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
  • Rub
  • 2 tbsp baking powder
  • Sticky Glaze
  • 1 cup water
  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup granulated sugar
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
PREPARATION
  • Combine all the marinade ingredients in a Zip lock bag, add the chicken wings and marinade them overnight.
  •  Drain the excess marinade from the chicken and pat the wings dry with paper towels. Put the chicken wings into a clean Zip lock bag and add the baking powder (this makes the wings extra crispy but you will not taste the baking powder). Toss until evenly coated.
  • Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
  •  Bake in a pre-heated oven at 200°C – 400°F for 20-25 minutes. Then turn the chicken wings and bake them on the other side for another 20-25 minutes. This cooking time also depends on the size of the wings you are using.
  • While the wings are cooking, make the glaze. Combine all the glaze ingredients in a large skillet and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn.
    Once the chicken wings are cooked, dip them in the sauce and coat them well.
  • Serve immediately.

Mexican Fajita

ingredients
  • 4 chicken breasts, cut into chunks
    olive oil , for frying

     For the marinade

  • 4 limes, juice only
  • 2 tsp fajita seasoning
  • 4 spring onions, finely sliced
  • 1 fat garlic clove, crushed

    For the salsa

  • 1 red peppe
  • ½ jar roasted pepper
  • 1 small apple, peeled
  • 4 ripe tomatoes
  • ½ lime, juice only
  • small bunch coriander, leaves picked
  • chilli sauce, to taste (optional)

    For the guacamole

  • 2 very ripe avocados, halved and stone removed
  • ½ lime, juice only
  • grated cheese, to serve

    To serve

  • 6 – 8 tortillas(you can now get mini tortillas for kids)
    soured cream (optional)
PREPARATION
  • Grown-ups: Put the chicken and marinade ingredients in a bowl and cover. Put in the fridge for at least two hours.

  • Children: If your children are 5 or over, you can get them to roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a good quality firm plastic knife or cutlery knife. Otherwise do this yourself. Younger children can pick the leaves from the coriander and mix them into the salsa.

  • Grown-ups: Tip the salsa ingredients into a food processor, along with the lime juice and a little seasoning and pulse until finely chopped. Take out 2 large spoons of the mixture for younger children, then add chilli sauce, if using, and pulse again to combine.

  • Children: Squeeze or spoon the avocado into a bowl and use a potato masher to mash it. Stir in the lime juice and some black pepper with a spoon. Lime juice can sting so grown ups may want to squeeze them for younger children.

  • Grown-ups: Heat a little olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5- 8 minutes or until the chicken chunks are cooked through.

Lebanese drumsticks

ingredients
  • 1 kg chicken drumsticks, on the bone
  • 2 tbsp oil
  • 2 tbsp Lebanese Seven Spice powder
  • Salt and pepper
  • 2 red onions, peeled and quartered
  • 2-3 cloves of garlic, peeled and sliced
  • A punnet of cherry tomatoes
  • 1 lemon, 1/2 thinly sliced, the other half juiced
    More oil, salt and pepper
PREPARATION
  • Pre-heat the oven to 200C/400F/Gas Mark 6. Drizzle the chicken with oil and rub with the spice mixture. Season with salt and pepper and if you have time, leave to one side to marinate.
  • Place the chicken in your biggest baking tray and add in the garlic and cherry tomato. Arrange around the chicken, scattering in the remaining tomatoes and the onions.
  • Tuck the lemon slices up against the chicken pieces and squeeze over the remaining lemon half.
  • Season with more salt and pepper, drizzle with a little more oil and roast in the oven for about 40 minutes, or until the chicken is golden brown.
  • Add some chopped spring onions for garnish

Beef Fillet Steak

ingredients

Serves: 2

  • 2 (250g) sllices beef fillet, 1.5cm thick
  • 2 tablespoons black peppercorns
  • 25g butter
  • 2 tablespoons Dijon mustard
  • 200ml fresh cream
  • 1 pinch salt
  • 2 tablespoons extra virgin olive oil
PREPARATION
  • Cover the fillets in black peppercorns on both sides. Using a rolling pin or meat mallet, beat the black peppercorns into the meat.

  • In a frying pan, melt the butter and cook the fillets for 2 minutes on each side over high heat.

  • Remove the fillets and keep them warm by covering with aluminium foil.

  • Add the mustard to the frying pan. When thickened, add the cream and an additional sprinkle of peppercorns.

  • Pour the sauce onto the fillets. Serve hot.

Moroccan chicken with Preserved Lemon

ingredients
  • 1.5kg chicken
  • 1 Large onion, finely chopped in a food processor
  • 4 Garlic cloves, crushed
  • 100g Butter
  • 2tsp Moroccan tagine
  • 1 Cinnamon stick
  • ¾ tsp Saffron strands
  • 3 tbsp Lemon juice
  • 100g Kalamata olives
  • 100g Small preserved lemons, halved
  • 10g Coriander, chopped
  • 10g Flat-leaf parsley leaves, chopped
PREPARATION
  • Put the chicken into a flameproof casserole, tagine or saucepan in which it will fit snugly. Add the onion, garlic, butter, Moroccan tagine spice and saffron; season. Pour in 700ml water, cover and bring to the boil over a medium-to-high heat.
    Reduce the heat and leave to simmer, spooning the sauce over the chicken and turning it over now and then until it is just cooked through – about 40 minutes. Lift the chicken onto a plate and cover with foil.

  • Add the lemon juice to the casserole, increase the heat once more and simmer the sauce rapidly until reduced by about two-thirds. Return the chicken to the casserole with the olives and pieces of preserved lemon, cover with a well-fitting lid and simmer for a further 20–25 minutes until the chicken is tender.
  • Lift the chicken onto a large, warmed platter.
    Add the herbs and adjust the seasoning if necessary. Spoon the sauce over the chicken and serve.

Chinese Roast Duck

ingredients
  • 1 duck
  • 70 g caster sugar
  • 5 star anise seeds
  • 1 large piece ginger sliced
  • 1 bunch spring onions roughly chopped
  • 1 tablespoon malt syrup or maltose or replace with golden
  • syrup or honey
  • 2 tablespoons red wine vinegar
PREPARATION
  • Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with skewers and set aside.

  • In a small bowl, mix the maltose or golden syrup/honey and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight ideally, uncovered.

  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the duck on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Crispy Sesame Beef

ingredients
  • 1 cup peanut oil
  • 1 pound sirloin steak, sliced into thin strips
  • 4 tablespoons cornstarch, divided

    FOR THE SAUCE

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
PREPARATION
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.

  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Greek Souvlaki Kebabs

ingredients
  • 2 cloves garlic crushed
  • 1 tsp table salt
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • pinch of cinnamon
  • pinch of ground black pepper
  • zest and juice of one lemon
  • 500 g lean lamb cut into bite sized chunks
  • 2 tbsp vegetable oil
PREPARATION
  • Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.

  • After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.

  • Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.

  • Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
  • Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

  • Serve with pitta bread, tzatziki and a tomato/cucumber/red onion salad.

Harissa Cutlets with Cous Cous

ingredients
  • 100g 0% fat Greek yogurt
  • 1 heaped tbsp harissa
  • 4 lean lamb cutlets, fat trimmed

  • For the couscous
  • 100g couscous
  • 125ml hot low-sodium vegetable stock
  • 400g can chickpea in water, drained
  • zest and juice 1 lemon
  • 1 tbsp white wine vinegar
  • 6 dried apricots, chopped
  • mint chopped
PREPARATION
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Roast Leg of lamb

ingredients
  • 1 large leg of lamb (3kg/6lb 8oz)

 

  • 6 garlic cloves
  • 1 tbsp dried oregano
  •  Zest and juice 1 lemon
  •  6 tbsp olive oil
  • 1 1⁄2 KG new potatoes
  •  4oog chopped tomatoes
  • Large handful pitted kalamata olive
PREPARATION
  •  Heat oven to 240C/fan 220C/gas 9. Mince the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  •  Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4.
  •  Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Chicken and Vermicelli Soup

ingredients
  • 1 chicken or chicken parts.• 1 onion,

  • 1 carrot, a bay leaf, a few sprigs of parsley, a few cloves of garlic, a stick of cinnamon

  •  2 lemons, quartered

  •  1/2 cup of vermicelli noodles

  • Salt, pepper, cinnamon, to taste

     

     

PREPARATION

Place the chicken in a pot of boiling water.

2. Add the spices as well as the onion, carrot and celery stick. Cover and bring to a boil.

3. Simmer gently for at least one hour. Cool and strain the broth.

4. Take the chicken and break the meat in little pieces. Place in a bowl and cover.

5. When ready to serve, heat the broth, add the vermicelli and bring to a boil and boil gently 3 minutes.

6. Add the chicken pieces and heat for a couple of minutes. Sprinkle the soup with some parsley and serve with quartered lemons (to be squeezed in the soup) and some cinnamon (to be sprinkled on the soup).

Lebanese 7 Spice Grilled Chicken

ingredients

1 kg chicken thighs and drumsticks, on the bone
2 tbsp oil
2 tbsp Greenfields Lebanese Seven Spice powder
Salt and pepper
2 red onions, peeled and quartered
2-4 sweet (bell) peppers, de-seeded and quartered
2-3 cloves of garlic, peeled and sliced
A punnet of cherry tomatoes
1 lemon, 1/2 thinly sliced, the other half juiced
More oil, Greenfields sea salt and Greenfields cracked black pepper

PREPARATION

Pre-heat the oven to 200C/400F/Gas Mark 6. Drizzle the chicken with oil and rub
with the spice mixture. Season with salt and pepper and if you have time, leave to
one side to marinate.
Prepare the vegetables. Place the chicken in your biggest baking tray and put a
sliver of garlic and a cherry tomato in each pepper quarter. Arrange around the
chicken, scattering in the remaining tomatoes and the onions. Tuck the lemon slices
up against the chicken pieces and squeeze over the remaining lemon half.
Season with more salt and pepper, drizzle with a little more oil and roast in the oven
for about 40 minutes, or until the chicken is golden brown and cooked through and
the vegetables are beginning to char a bit at the edges.

Contact Us

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Tel:02089978555
Fax: 02089977498

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