1/16/2018

Grilled chicken with spiced fig chutney recipe

Grilled chicken with spiced fig chutney

0:15 Prep | 0:10 Cook | 4 Servings | Capable cooks

Have a complete, healthy family meal on the table in just 25 minutes with this grilled chicken and mash recipe.

INGREDIENTS

800g desiree potatoes, peeled, chopped
1/2 cup milk
25g butter
2 tablespoons olive oil
4 small (150g each) chicken breast fillets
1/2 quantity Spiced fig chutney (see related recipe)
Steamed green beans, to serve

METHOD

Step 1
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 10 minutes or until tender. Drain. Return to pan. Using a potato masher, roughly mash potato. Add milk and butter. Mash until smooth. Season with salt and pepper. Cover to keep warm.

Step 2
Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Step 3
Divide mash between plates. Top with chicken and chutney. Serve with steamed greens.

12/31/2017

The Ultimate Barbecued Ribs Recipe

The Ultimate Barbecued Ribs

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: BBQ Ribs

Total:1 hr 40 minPrep: 10 minCook: 1 hr 30 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Best Barbecue Ribs Ever Recipe

Best Barbecue Ribs Ever

Recipe courtesy of Katie Lee
From: Food Network Magazine

Total:3 hr 35 minPrep: 1 hr 5 minCook: 2 hr 30 min
Yield: 6 servings
Level: Easy

Ingredients

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Directions

Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.

Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.

Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Photographs by Johnny Miller

Recipe from Endless Summer Cookbook. Copyright (c) 2015 by Katie Lee. Published by Stewart, Tabori & Chang, an imprint of Abrams.

1/18/2017

Kalbi (Korean BBQ Short Ribs) Recipe


Kalbi (Korean BBQ Short Ribs)
Kalbi (Korean BBQ Short Ribs)

Recipe by: CC

"This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste)."

Ingredients

3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Prep 15 m | Cook 15 m | Ready In 3 h 30 m
  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
Source: allrecipes.com

Korean BBQ Short Ribs (Gal-Bi) Recipe


Korean BBQ Short Ribs (Gal-Bi)
Korean BBQ Short Ribs (Gal-Bi)

Recipe by: funinthesun

"This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time."

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Prep 15 m | Cook 10 m | Ready In 7 h 25 m
  1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Source: allrecipes.com

12/29/2016

Grilled Caribbean Chicken With Pineapple Salsa Recipe

Grilled Caribbean Chicken With Pineapple Salsa
Grilled Caribbean Chicken With Pineapple Salsa

Total Time 30mins
Prep 15 mins
Cook 15 mins

Servings 4

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).

Ingredients

1 (8 ounce) can pineapple tidbits
1⁄4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1⁄4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1⁄4 cup red pepper, diced
1⁄4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

Directions
  • Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
  • To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
  • Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.
Source: food.com

Marinated Grilled Chicken With Watermelon Salsa Recipe

Marinated Grilled Chicken With Watermelon Salsa
Marinated Grilled Chicken With Watermelon Salsa

Total Time 25mins
Prep 15 mins
Cook 10 mins

Servings 4
Yield 4 chcken breasts

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

Ingredients

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3⁄4 teaspoon ground cumin
1⁄2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs

For salsa
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1⁄4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1⁄2 teaspoon sugar
1⁄4 teaspoon salt

Directions
  • Combine first 6 ingredients in a zipper bag and mix.
  • Add chicken, seal, and smoosh around to coat.
  • Refrigerate 4 hours, turning occasionally.
  • Combine salsa ingredients and stir.
  • Plate chicken on pre-heated grill coated with cooking spray.
  • Grill 5 minutes on each side, less for thighs, or until cooked through.
  • Serve with salsa.
Source: food.com

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