For the Chilli Garlic Oil
125 ml (½ cup) Olive Oil
1 tablespoon Dried Red Chilli Flakes
5 Garlic Cloves, peeled and smashed
For the Chicken Marinated in Chilli Garlic Oil
560 grams (1 pound 3 ounces) Chicken Breast, cut into strips
3 tablespoons Cooled Chilli Garlic Oil (or to taste)
1 Lemon, sliced into thin rounds
1 teaspoon Salt (or to taste)
¼ teaspoon Black Pepper
Handful Fresh Coriander, chopped
For the Chickpea Greek Salad
½ Cucumber, diced
15 Cherry Tomatoes, halved
4 tablespoons Pitted Green Olives
6 Basil Leaves, chopped
Few tablespoons Feta, crumbled
¼ Red Onion, peeled and thinly sliced
1 tin (400 grams) Chickpeas, drained
2 tablespoons White Wine Vinegar
2 tablespoons Extra-Virgin Olive Oil
Plenty of Salt and Pepper
Juice of ½ Lemon
For the Minty Greek Yoghurt
200ml Greek Yoghurt
Handful Fresh Mint Leaves
Salt and Pepper, to taste
To make the Chilli Garlic Oil:
Place the olive oil, chilli flakes and garlic into a deep saucepan. Bring to a low boil and cook for 3-4 minutes until the garlic is fragrant and lightly brown.
Set aside and let it cool completely. This will keep in the fridge, covered tightly, for a few days.
To make the Chicken Marinated in Chilli Garlic Oil:
Place the chicken strips in a bowl. Add the chilli garlic oil, lemon slices, salt, pepper and fresh coriander. Give everything a good stir. Leave to marinade for a few hours or ideally, overnight in fridge.
30 minutes before you want to cook, take the chicken out of the fridge and let it come to room temperature.
To cook, take a large frying pan. Place over a medium heat and when the pan is hot, add all the chicken along with the marinade. Let it bubble and fry for a minute or two.
Then, turn the heat right down and cover with a lid. Let it cook for about 15 minutes or until the chicken is fully cooked.
Then, uncover and dry out the excess liquid over a high heat, stir-frying as you do this. Keep it as saucy or as dry as you want.
To make the Chickpea Greek Salad:
Place all the ingredients into a large bowl and mix well.
To make the Minty Greek Yoghurt:
Blend 4 tablespoons of the Greek yoghurt with the fresh mint until smooth. Then, stir in the remaining yoghurt, salt and pepper.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.