Chicken Peri-Peri Marinade

No photo here, just a recipe for my own reference to make a 'Nando's'-like marinate for chicken breasts.  Very tasty indeed and very much like a Nando's chicken breast when popped into a Hamburger bun with sliced iceberg lettuce and tomato...

We found this recipe via the Internet in a Yahoo discussion site.

Ingredients

1/4 cup fresh lime juice

2 tbs cider (or white wine) vinegar

1/2 tsp paprika

1/4 tsp angostura bitters

1 tsp hot pepper sauce (such as Tabasco)

1 dried hot red chili (I omitted this)

1 fresh red chili

2 cloves garlic

Chicken Breasts

Method

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.  Do the same with the fresh pepper.  Mash the peppers with the garlic into a smooth paste using a mortar and pestle.  Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken breasts in the marinade until they are completely coated.  Cover and let marinate several hours or overnight in the refrigerator.

BBQ or grill, basting regularly until cooked through.

Lebanese Chicken

Eaten fresh of the BBQ or eaten cold the next day, a nice and tasty way to eat chicken. I marinated mine the night before, cooked on the BBQ grill (not flat plate as stated in recipe) and served it up with a fresh green salad and home-made hash browns. Delicious.

*Taken from Murdoch Books, 'Australian Family Favourites', pg 166, published 2007*

Ingredients

250g (1 cup) Greek-style yoghurt

2 tsp soft brown sugar

4 garlic cloves, crushed

3 tsp ground cumin

1 1/2 tsp ground coriander

7g chopped flat-leaf (italian) parsley

3 tbs lemon juice

1 x 1.8 whole chicken, cut into 10 serving pieces

cooking oil spray

Method

Put the yoghurt, brown sugar, garlic, cumin, coriander, chopped parsley and lemon juice in a large non-metallic bowl and mix together.

Add the chicken pieces to the marinade and turn to coat. Cover and refridgerate for at least 2 hours, or overnight.

Lightly spray the barbecue plates with oil, then preheat the barbecue to medium heat. Remove the chicken pieces from the marinade and season. Cook the chicken pieces on the flat plate, turning them frequently, for 20-30 minutes, or until they are cooked through.

Serves 4-6

Fajitas

(Sorry, the photo doesn't look that appealing, but don't let this photo put you off. This is so work making!)

Oww...these were delicious. I set all the prepared ingredients in the center of the table and everyone helps themselves... I cooked the meat on the BBQ - which was quick, easy and smelt out the neighbourhood (mmm!). Instead of using beef you could easily use chicken and the result would be just as delicious. There was a lot of meat (for 4 adults) so you really didn't need quite so much)

*Taken from Murdoch Books 'Australian Family Favourites' published 2007*

Ingredients
185ml olive oil
2 tbs lime juice
4 garlic cloves, chopped
3 red chillies, chopped (I used 2)
2 tbs tequila (optional) (I omitted)
1 kg rump steak, thinly sliced into strips
1 red and yellow capsicum, thinly sliced
1 red onion, thinly sliced
8 flour tortillas
guacamole, shredded lettuce, diced tomato and sour cream, to serve

Method
Combine the oil, lime juice, garlic, chilli, tequila and some pepper. Add the meat, cover and marinate for several hours or overnight.

Drain the meat and toss with the capsicum and onion.

Just before serving, wrap the tortillas in foil and warm them in a 150C oven for about 5 minutes. (Alternatively, you could 'zap' them in the microwave) Cook the meat and vegetables in batches in a hot heavy-based frying pan until cooked. Put the tortillas on a serving plate and sit in the middle of the table with the meat, guacamole, lettuce, tomato and sour cream. Let everyone assemble their own fajita.

Serves 4

Steak Baguette with Rocket and Mustardy Mayo

These were very nice and pretty filling. We cooked the steak on the BBQ (because we can) and I actually cheated and didn't make the mustardy mayo, as I had dijonnaise in the fridge and used that instead. The shame, I know...

*Taken from Murdoch Books 'Australian Family Favourites', published 2007*

Ingredients
3 tbs olive oil, plus extra for frying
1 red onion, sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp thyme
1 tbs Dijon mustard
3 tbs mayonnaise
100g rocket
500g beef fillet, cut into 4 thin slices
2 thick baguettes, cut in half, or 8 thick slices of bread
2 tomatoes, sliced

Method
Heat 2 tablespoons of oil in a small saucepan. Add the onion and cook very slowly, with the lid on, stirring occasionally, until the onion is soft but not brown. Remove the lid, add the sugar and vinegar and cook for a further 10 minutes, or until the onion is soft and just browned. Remove the pan off the stove and stir in the thyme.

Meanwhile, make the mustardy mayo by mixing together well the mustard and the mayonnaise in a small bowl.

Drizzle the rocket leaves with the remaining olive oil and season.

Heat 1 tablespoon of the extra oil in a frying pan over high heat and cook the steaks for 2 minutes on each side, adding more oil if necessary. Season to taste.

To serve, put out the bread, along with separate bowls containing the onion, mustardy mayo, rocket leaves, steak and sliced tomatoes. Let everyone make their own baguette.

Serves 4

Warm Mediterranean Lamb Salad

Oh my. Now, this salad was delicious! Very restaurant quality indeed. Nice, fresh ingredients and the use of the BBQ helped make this dish into Lyndon's Top 10 Melody-cooked dishes. Loads of flavour, very lovely. Mmmm...

*Taken from Murdoch Books publication 'Australian Family Favourites'*

Ingredients

500g lamb backstraps or loin fillets

125ml olive oil

2 garlic cloves, crushed

2 tsp thyme leaves

1 tsp ground black pepper

2 small red capsicums

5 slender eggplants, thickly sliced on the diagonal

2 tbs olive tapanade

100g semi-dried (sun-blushed) tomatoes, sliced

1 Lebanese cucumber, seeded and chopped

150g green beans, trimmed and blanched

150g Nicoise or Ligurian olives

100g baby rocket leaves

dressing ingredients

2 cloves garlic, crushed

2 tbs extra virgin olive oil

1 tbs lemon juice

Method

Put the lamb in a non-metallic bowl. Combine half the oil with the garlic, thyme and pepper, then pour over the lamb and toss to coat. Set aside

Heat the grill to high. Cut the capsicums into large flat pieces, discarding the seeds and membrane. Arrange skin side up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and cut the flesh into thirds/

Meanwhile, preheat a barbecue chargrill to high. Toss the eggplant in the remaining oil to coat, then grill for 2-3 minutes on each side, or until golden.

Cook the lamb on the hot chargrill plate for about 4 minutes on each side for medium-rare, or until done to your liking. Remove from the heat, cover with foil and leave for 5 minutes.

Thinly slice the lamb across the grain and toss in a bowl with the capsicum, eggplant, tapanade, tomato, cucumber, beans and olives. Add the rocket. Put the dressing ingredients in a screw-top jar and shake well. Pour over the lamb salad, season and toss to combine.

Serves 4

Roast Beef and Spinach Salad with Horseradish Cream

This was very nice indeed. I cooked the beef and onion on the BBQ. It was tasty and filling and made a perfect warm spring Sunday dinner for Lyndon and I. The leftovers have gone to work with Lyndon...

*Taken from the Murdoch publication 'Tossed'*

Ingredients
Horseradish cream
125g (1/2 cup) thick plain yoghurt
1 tbs creamed horseradish

2 tbs lemon juice

2 tbs cream

2 garlic cloves, crushed

a few drops Tabasco sauce, or to taste

for the salad

200g green beans, trimmed

500g rump steak

1 red onion, halved

1 tbs olive oil

100g baby English spinach leaves

50g picked watercress leaves
200g semi-dried (sun-blushed) tomatoes

Method

To make the horseradish cream, whisk all the ingredients in a small bowl, with a little black pepper to taste. Cover and chill for 15 minutes.

Bring a pot of lightly salted water to the boil, add the beans and blanch for 4 minutes, or until tender. Drain, refresh under cold water and drain again.

Meanwhile, preheat a griller or barbecue hotplate to high. Brush the steak and onion halves with the oil. Cook the steak for 2 minutes on each side, or until seared but still rare, then remove from the heat, cover with foil and leave for 5 minutes. (Cook the beef a little longer if you prefer it medium or well done.) While the steak is resting, cook the onion 2-3 minutes on each side, or until charred.

Toss the spinach, watercress, tomato and beans in a large salad bowl. Slice the beef thinly across the grain, then layer over the salad. Thinly slice the grilled onion, add to the salad and drizzle with the dressing. Season well with sea salt and freshly ground pepper and serve.

Serves 4

Mediterranean Burgers

Simple to make and nice to eat...

*Taken from Murdoch Book's 'Fast Food'*

Ingredients

1 large red capsicum

500g lamb mince

1 egg, lightly beaten

1 small onion, grated

3 cloves garlic, crushed

2 tbs pine nuts, chopped

1 tbs finely chopped fresh mint

1 tbs finely chopped fresh flat-leaf parsley

1 tsp ground cumin

2 tsp chilli sauce (I used sweet chilli)

1 tbs olive oil

4 Turkish or pide bread rolls

1 cup (220g) ready-made hummus

100g baby rocket

1 small Lebanese cucumber, cut into ribbons

chilli sauce, to serve (optional) (I used sweet chilli)

Method

Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel and cut into thick strips.

Combine the mince, egg, onion, garlic, pine nuts, fresh herbs, cumin and chilli sauce in a large bowl. Mix with your hands and roll into four even-sized balls. Press the balls into large patties about 9cm in diameter.

Heat the oil in a large frying pan and cook the patties over medium heat for 6 minutes each side, or until well browned and cooked through, then drain on paper towels.

Halve the rolls and toast both sides. Spread the cut sides of the rolls with hummus, then lay rocket leaves, roasted capsicum and cucumber ribbons over the base. Place a patty on the salad and top with the other half of the roll. Serve with chilli sauce.

Serves 4

Chargrilled Chicken and Sprout Salad

The book states this is for 4 people but this served both only Lyndon and I. I guess if you had extra guests you could serve it up with something else to make it go further. It was pretty easy to prepare and was tasty too.

*Taken from 'Tossed. A Murdock Book'*

Ingredients
600g chicken breast fillets
1 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tbs lemon juice
1 cos lettuce, leaves roughly torn
50g snowpea sprouts, white ends trimmed

yoghurt and caper dressing
200g low-fat, thick plain yoghurt
2 tbs capers, rinsed, drained and chopped
4 tbs lemon juice

Method
Put the chicken breasts in a shallow, non-metallic dish. In a small bowl, mix together the oil, cumin, coriander and lemon juice. Pour the mixture all over the chicken, rubbing it in thoroughly to coat all sides. Cover and leave to marinate in the fridge for 1 hour, or up to 8 hours.

Nearer to serving time, make the yoghurt and caper dressing. Put all the ingredients om a s,a;; bowl and add a few grinds of black pepper and 1-2 tablespoons of water to thin it slightly. Whisk well and set aside.

Heat a BBQ grill or chargrill pan to medium. Add the chicken and cook for 6-8 minutes on one side, then turn over and cook for a further 4 minutes, or until cooked through. Remove from the heat and leave to cool slightly, then slice into strips.

Put the lettuce and snowpea sprouts in a serving dish and add the sliced chicken. Pour over the dressing, mix gently and serve.