Chicken Curry

Ingredients:

• 1 chicken breast
• 1 medium onion
• 2 garlic cloves
• Korma paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed chillies
• 2 cups low fat natural yoghurt
• 2 cups Chicken Stock
• Olive oil
• Salt
• 1 tsp Sugar

Method:

1. Cut the chicken breast into thick cubes and place in a bowl (non-metal).  Combine 1 cup yoghurt with 1 tablespoon korma paste together with the chicken and refrigerate at least for 30 minutes up to 4 hours.
2. Cut the onion to your liking, if you prefer you can use a food processor however I prefer it slightly bigger and then crush the garlic cloves.  In a preheated pan drizzle a little olive oil and toss in both onion and garlic and fry slowly until tender.  Be careful not to burn the garlic!
3. Add the garam masala, cumin and chillies to the onions and fry for a further minute.  
4. Add the marinated chicken, stock, sugar and depending on your likings you can add a further tablespoon of korma paste.  Make sure to mix well with the ingredients in the pan.
5. Cover and simmer for about 15 minutes, add the rest of the yoghurt mix and turn off heat. Taste the sauce and season with salt accordingly if required. (If you prefer more sauce, add some more yoghurt and stock)

Serve hot with rice and nan bread.  Some papadums and mango chutney dip will surely complete the meal.

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Orechiette con Salsiccia

Ingredients:

• 2 Italian sausages
• 1 Can tomato sauce
• 1 Medium onion
• Half cup white wine
• 300gr Orechiette or pasta of your choice
• 1 Tbsp Worcestershire sauce
• Olive oil
• Salt and pepper
• Parmesan Cheese

Method:

1. Dice the onion, drizzle a non stick pan with olive oil and cook the onion for about 5 minutes until tender and starting to brown.
2. Put in the Italian sausage and break using a wooden spatula.  Cook until browned.
3. Pour in the wine, tomato sauce and Worcestershire sauce and simmer for about 15 minutes until sauce thickens.  Season accordingly.
4. Cook the pasta according to packet instructions.
5. Add the pasta to the sauce and serve immediately with some Parmesan cheese.

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Parmigiana di Melanzane (modified)

Ingredients:

• 1 large aubergine 
• Minced meat
• White sauce 
• 1 can tomato sauce
• 1 medium onion
• Parmesan cheese
• Olive oil
• Salt & Pepper

Method:

1. Thinly slice the aubergines and with a brush coat with olive oil and season with salt and pepper.  Cook the aubergines in a non stick pan until browned.  Let them cool on a towelled plate to absorb any extra oil.
2. Dice the onion and cook on low heat (the same non stick pan will do) until soft and just starting to brown.
3. Tip in the minced meat and season. Once the mince meat is browned all over pour in the tomato sauce and let it simmer for about 10 minutes.  Turn off and let it cool down.
4. If you are doing a home made white sauce, this can be prepared while the sauce and aubergines are cooling down.
5. In a baking dish pour some of the minced meat sauce to cover the base so that the aubergines do not stick to the baking dish.
6. Start layering the aubergines, pour over some minced meat sauce, white sauce and sprinkle some Parmesan cheese.
7. Continue layering until all aubergines are finished. Make sure to end with some sprinkled Parmesan cheese on top.
8. Place in a preheated oven at around 180°C for about 20 minutes until it is heated through.  
9. Let it sit before serving as it will be easier to plate.

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Crunchy Chicken

Ingredients:

• 1 cup oats
• 2 tbsp curry
• 1 tbsp mixed spice
• 6 chicken wings (cut at the joint and skin removed)
• 1 egg
• Salt & Pepper

Method:

1. Mix the oats, curry and mixed spice in a bowl.  Season with salt and pepper.  In a separate bowl beat the egg.
2. Set a baking sheet and cover with foil or baking paper.
3. Dip the chicken wings in the egg and then in the oats mix, making sure that the whole piece is covered.
4. Place on the baking sheet and bake in a preheated oven (180°C ) for around 30 minutes.

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Aubergine Rolls

Ingredients:

• 1 large aubergine
• 1 mozzarella
• 2 tomatoes
• A handful of fresh basil
• Parmesan
• Tomato sauce
• Olive Oil

Method:

1. Cut the aubergines into thin slices, brush with olive oil and grill until tender.
2. Let the aubergines cool and in the meantime cut the mozzarella and tomatoes into thin slices.
3. Once aubergines have cooled down, assemble each slice aubergine with a slice of mozzarella, tomato and basil.  Then roll up and place in a baking dish.
4. Once all aubergine slices are done pour over the tomato sauce, pour enough to cover lightly the aubergines.  
5. Grate the parmesan on top and drizzle with olive oil.
6. Bake in oven at around 200°C for 15 minutes.  Just enough to heat the sauce and the aubergines.

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Stuffed Green Peppers

One of the classics ...

Ingredients:

• 2 large green peppers, halved and deseeded
• 1 onion finely chopped
• 1 clove garlic
• 250g minced meat
• 4 slices Speck (can be substituted with bacon) cut in strips
• Tomato sauce
• Salt & Pepper
• 4 Eggs
• Olive Oil

Method:

1. In a preheated non stick pan, put in some olive oil and fry lightly the onion and garlic until tender.
2. Add the minced meat and the speck strips and fry until browned.
3. Add the tomato sauce and season accordingly.
4. Spoon the mixture in the halved green peppers.  If peppers are small you can de-seed and fill them up instead of halving them.
5. Put a pan or a pot with some water and put in the stuffed peppers.  Close the pan with a lid and cook for about 15 to 20 minutes, depending on the thickness of the peppers, until the pepper is tender. 
6. Once the green pepper is tender crack an egg on top of each half and put on the lid again.  The egg will cook with the heat from the pepper.

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Pasta with Vegetables

Ingredients:

• 1 Medium aubergine
• 1 Can chopped tomatoes
• 1 small green pepper
• 1 small onion
• Olive oil
• Fresh basil (optional)
• 250gr Pasta of your choice
• Salt & Pepper
• Grated Cheese

Method:

1. Heat a non stick pan with a little olive oil and a pot of water for the pasta.
2. In the meantime cut the aubergine in small cubes and fry for about 10 to 15 minutes until tender.
3. Dice the green pepper and onions and add with the aubergines. 
4. Add the can of chopped tomatoes and season with salt and pepper.  
5. Cook the pasta according to the packet instructions until the tomatoes are heated through.
6. Pour the cooked pasta in the vegetable sauce and mix in some grated cheese.
7. Serve with some fresh basil.

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Fish Fillets

Want to spice up your ordinary frozen fish fillets?  Then try out this receipe!

Ingredients:

• 4 Frozen Fish Fillets
• 1 large tomato
• Handful fresh basil
• 2 Garlic cloves
• Olive Oil
• 2 tablespoons breadcrumbs
• Salt & Pepper

Method:

1. Thaw the frozen fish fillets.  In the meantime, roughly chop the tomato then add  together to the garlic, basil and olive oil and blend all using a blender.
2. The paste will be quite runny at this point, add the breadcrumbs and mix with a spoon until you get a smooth spreadable paste.
3. Season with salt and pepper accordingly.
4. Spoon over the fillets and coat one side.
5. Let stand in the fridge until ready to use.
6. Grill on a preheated BBQ for about 10 minutes on low heat with the lid closed.  Make sure to coat the griddle with oil before putting on the BBQ so to avoid the fish sticking to it.

On the side you can make a cold salad.  The one shown in the above picture is made from a mix of kidney beans, cucumber, green peppers and some feta cheese, then drizzled all over with some olive oil.  Chill before serving.

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Chicken Wrap

Ingredients:

• Chicken breast, breaded (store bought or homemade)
• 3 thin slices Speck (can be substituted with bacon)
• Rucola
• Basil
• Ceaser dressing
• Flour tortilla

Method:

1. Cook the chicken breast.  Slice the speck and fry in same pan until crispy.
2. Slightly heat the tortilla.  Spoon the ceaser dressing on top of it.
3. Cut the chicken breast in slices and place on tortilla.  Top with the crispy speck, rucola and basil.
4. Wrap up and toast it to your liking.

There goes a quick and tasty lunch.  Wraps can be freezed so you can be sure you always have them handy and you can make any kind of filling especially with left over meat, chicken etc.

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Vegetable Kebabs

Ingredients:

• 1 large onion
• 3 tomatoes
• 1 large green pepper
• 1 courgette
• 1 piece goat's cheese or halloumi cheese
• 1 chilli
• 1 lemon
• Olive oil
• Salt & Pepper

Extras:

• BBQ
• Wooden Skewers

Method:

1. Put the wooden skewers in a large dish or sink with cold water and let soak.
2. Cut the onion, tomatoes, green pepper and cheese in large chunks.
3. Peel the courgette with a peeler so to make long thin strips.
4. Combine the above in a bowl and then grate in the zest of lemon.
5. Deseed and finely chop the chilli. (Caution! Use gloves otherwise your hands will burn for the rest of evening, night and possibly even morning next day.  Tried and tested!)
6.  Add a drizzle of olive oil and season with salt and pepper.  Mix well to coat all ingredients.
7. Skewer the vegetables and cheese alternating in between.  (If you have the gloves handy I still suggest using them at this point too).
8. Grill on a preheated BBQ for about 10 minutes, turning them once or twice, until cooked through and golden.

These kebabs were served as a side dish with grilled tuna steaks.  Ideal dish for summer - healthy, light and very quick.

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BBQ Rabbit

With all this summer heat who wants to cook inside?! So here's another recipe that you can use for the summer season.

Ingredients:

• 1 small rabbit (cut in desired pieces)
• 1 cup white wine
• 4 cloves garlic
• 1 large onion
• Olive oil
• Salt & Pepper

Extras:

• BBQ
• Foil

Method:

1. Put the rabbit pieces in 2 layers of foil and lift all four sides so it looks like a boat.
2. Pour in the white wine.
3. Peel and cut the garlic and onion and scatter on top of the rabbit.
4. Season with salt and pepper and drizzle some olive oil on top
5. Close the foil making sure it is firmly closed so that the wine will not leak out.  If needs be wrap in another piece of foil.
6. Cook on a preheated BBQ on low heat (gas BBQ) for about 30 minutes.  
7. Open up the foil and check that the rabbit is cooked properly.
8. Take out the rabbit and put directly on BBQ and grill for a further 10 minutes until its browned and crispy.
9. Serve hot with the onions and garlic.

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Marinated Tuna Steaks

Who doesn't love BBQ season?  Here's a healthy recipe as an alternative to the normal meat recipes one is used to associate when barbecuing.  Although they do look like a piece of steak don't they?

Ingredients for 2 persons:

• 2 Tuna Steaks
• 1 cup fresh basil
• 4 garlic cloves
• 1 tablespoon olive oil
• Juice of half a lemon
• 1/3 cup white wine

Method:

1. Put the basil, garlic and olive oil in a blender and blend until smooth.
2. Place the tuna steaks in a dish and pour over the freshly blended 'pesto'.  Pour over the lemon juice and white wine.
3. Cover and refrigerate for about an hour.  Then grill on a barbecue or on a hot plate for about 2 minutes on each side.

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Trio di Calamari

Since I love fried calamari I wanted to try it at home with fresh calamari, and while at it I did 3 variations so at least after the hard work of cleaning and cutting the calamari once eaten you will be left with the thought "..when will I do these again!!"

Ingredients:

• 4 Calamari
• 2 Cups Milk
• 2 Eggs
• 1 Cup Flour
• 1/2 Cup Breadcrumbs
• 1/3 Cup Ready made Sweet Chilli
• Salt & Pepper
• FryingOil
• Olive Oil

Method:

The calamari are normally cleaned by the fishmonger however you need to rinse them properly and check for any transparent 'bone'still within.  After cleaning them thoroughly cut them into rings usually not larger than about 2cm, depending on your likings.
Mix the 1 egg and the milk in a bowl and place all the calamari in, cover and refrigerate for at least 30mins to 1 hour.
Prepare a bowl with the flour, salt and pepper and toss in all the calamari and coat evenly.

Lightly Floured Deep Fried Calamari:

1. Put a deep pan with about 3 inches oil and put on high heat.
2. Fry in batches so that the calamari rings will cook evenly and will not soak too much oil. Fry for about 3 minutes.

Breaded Calamari Rings:

 1.  Beat the remaining egg in a bowl and put the floured calamari in and coat evenly.
 2.  Remove the excess egg and toss in the bowl with the   breadcrumbs.
 3.  Make sure that the oil is heated up properly (especially after frying the other batch) and toss it carefully.   Fry for about 3 minutes.

Calamari in Sweet Chilli sauce: 

1.  Toss the floured calamari in the heated non stick pan and cook for about 1 minute with a drizzle of olive oil.
2. Pour in the sweet chilli sauce and cook for a further 2/3 minutes.  If sauce is too thick add a little water or white wine. 

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Stuffed Pasta Shells

I am not a big fan of pasta, so when I feel like having some pasta I like it to be a little creative and try to make the most out of it.  Here follows one of my recipes that I made recently.

Ingredients:

For 2 persons

• 250g fresh ricotta
• 2 eggs
• 3 tablespoons grated cheese
• 1 tablespoon chopped parsley
• Salt & Pepper
• 250g Pasta shells
• 1 onion
• 2 cloves garlic
• Olive Oil
• 400ml Tomato sauce
• 1 small Maltese sausage (optional)
• 4 tablespoons milk (optional)

Method:

1. Beat the eggs in a bowl, add the ricotta and mix with a fork so the crumble the ricotta.
2. Add the grated cheese, parsley, salt and pepper and give a good mix.
3. In order to quicken the process of filling the pasta shells, get a new plastic bag and tip in the mixture.  Cut out the the corner tip of the plastic bag and use it as a 'pasty bag' unless you already have one.  Fill in the pasta shells (I bought lumaconi) and place in a dish. *Note: I did not pre-cook the pasta shells.
4. Pour in the dish the milk and set aside.  This step can be ignored, the difference is that the milk will help to moisten the shells.
5. Chop the onion and garlic and toss in a pan on low heat with a drizzle of olive oil.  
6. Once onions are translucent, mix in the sausage meat and cook until meat changes colour.  Then add the tomato sauce and simmer on low heat for about 10.
7. Turn off the heat and pour the tomato sauce over the pasta shells and let it sit for about 1 hour.
8. Preheat oven at 200°C, place the dish in the oven and cook for about 30 minutes.  Turn off the oven and let it sit for another 30 minutes before plating.

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Marinated Chicken Wings & Grilled Veggies

Now that the barbecue season is open here is a recipe, which is quick and will not break the bank.  This will make cheap meat into a very tasteful dinner.

Spicy Yoghurt Marinated Chicken Wings

Ingredients:

• 3 chicken wings (cut at the joints to make 6)
• 150g Plain yoghurt
• 1 tablespoon Garam Masala
• 2 garlic cloves, crushed

Method:

1. After cutting the wings at the joint, place in a dish. 
2. Mix the garam masala and crushed garlic in the yoghurt tub, pour on top of the chicken and mix well making sure that all wings are coated.
3. Cover and refrigerate for at least 1 hour.

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Lemon and Herb Marinated Chicken Wings

Ingredients:

• 3 chicken wings (cut at the joints to make 6)
• 1 tablespoon mixed herbs
• 3 tablespoons olive oil
• Zest and juice of 1 lemon

Method:

1. After cutting the wings at the joint, place in a dish.
2. Mix the herbs with the olive oil in a cup, add the lemon zest and juice and mix well
3. Pour on top of the chicken wings making sure that the marinade covers all chicken pieces.
4. Cover and refrigerate for at least 1 hour.

These 2 recipes can be both grilled in an oven or barbecued.

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Ingredients:

• 3 Carrots sliced lengthways
• 2 courgettes sliced
• Broccoli florets
• 2 large onions quartered
• 3 tablespoons olive oil
• 1 tablespoon curry
• Sea salt

Method

1. Preheat the oven at the highest temperature.
2. Wash, cut and place all vegetables in a dish lined with baking paper.
3. Mix the olive oil with with curry and salt and drizzle all over the vegetables.
4. Place dish in the oven and put the oven temperature down to 200°C 
5. Roast for about an hour on until cooked to your liking.

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Spaghetti Vongole

I am not a huge fan of fish however this one with fresh shellfish was so good that I had to share it with you.  On my fathers recommendation, a trip to the farmers market is worth while.  Look out for the 'fisherman's wife' van, we have never been disappointed.

Ingredients

• 1 kg fresh vongole (managed to find fresh ones at the local farmers market)
• Garlic
• Cherry tomatoes, halved
• 500g spaghetti
• Salt & Pepper
• 1 tablespoon Olive oil
• 200ml white wine
• Crushed chillies (optional)
• Parsley

Method

1. Put a pan of water for the pasta, to boil.
2. If you are using fresh vongole, sort through them and if there are any which are not tightly closed try to tap them sharply and if they do not close throw them away.
3. Add the pasta to the boiling water.
4. Quickly put a non stick pan on high heat add the olive oil.  When heated through put in the garlic, tomatoes, chilli, salt and pepper.
5. As soon as the garlic starts to colour put in the vongole and the white wine and close the pan with the lid.  Cook for about 4 minutes untill all vongole are open.  If there are any that did not open just toss them away.
6. Drain the pasta and add to the pan of vongole.
7. Stir for a further minute and serve immediately with some chopped parsley and a drizzle of olive oil.

Enjoy! And as a friend of mine always says... 'fresh fish makes all the difference'  

Dedicated to you Jen!

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Denci (Dentex) Fillets

Ingredients

• 1 Denci fillited
• Cherry tomatoes, halved
• 1 Green bell pepper
• 1/2 Orange bell pepper
• 1 cup pitted olives
• 1 cup tomato puree (passata)
• Olive Oil
• Salt and Pepper

Method

1. Drizzle a hot non stick pan with olive oil and cook the denci fillets for about 5 minutes.
2. Toss in the chopped bell peppers and cook until softened.
3. Add the cherry tomatoes, olives and tomato puree and season to your liking
4. Let it simmer for about 15/20 minutes until you have a thick sauce.

Goes well with potato salad.

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Summery Salad (with leftovers)

While preparing stuffed zucchini I had some left over minced meat, being summer and its already hot I wanted to do a quick fresh salad and the following delicious receipe was created. 

Ingredients

• Cooked minced meat (seasoned with salt, pepper and some curry)
• Half cucumber thinly sliced
• 1/4 orange bell pepper
• 1/4 cup chopped basil
• 1 tablespoon mayonnaise
• Paprika

Method

1. Put the sliced cucumber in a colander and strain as much water as possible from the cucumbers
2. Mix the cooked minced meat with the cucumber, bell pepper and chopped basil. 
3. Mix in the mayonnaise and sprinkle some paprika.
4. Refrigerate until ready to use.

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Salmon Parcels

Ingredients

• 1 roll of ready made puff pastry
• 2 Salmon fillets
• 1 large onion
• 2 tomatoes
• Salt & Pepper
• Curry (optional)
• Olive Oil

Method

1. Cut in half the rolled out pastry and set on a baking sheet.
2. Place the salmon and the remaining ingredients on top of it, drizzle with olive oil.
3. Close the pastry and prick with fork.
4. Move the baking sheet with the salmon parcels onto a baking sheet and cook in a preheated oven for 30 minutes or until brown at 190°C

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Turkey and Veggie Pancakes

Ingredients:

For the Turkey 

• 1 Turkey Whole Leg
• 1/2 Cup flour
• Salt
• Fresh Pepper
• Crushed Chilli
• 1/2 Cup BBQ sauce
• Chicken Cube
• 1/2 cup Water
• 1 large onion

Method:

1. Split the turkey whole leg in 2 so to have a drumstick and a thigh.
2. Mix the flour with salt, pepper and crushed chillies.
3. Coat the turkey leg with the flour mix and cook in a hot pan to seal.
4. Remove the turkey leg from the pan and put in a non-stick oven dish.
5. Combine the remaining flour mix with the chicken cube, BBQ sauce, and water.  Pour this sauce over the turkey leg.
6. Cut the onion in lengthways and add to the dish.
7. Coat the oven dish with foil and cook in pre-heated oven at 175°C for 1 hour.  Remove foil and cook for another hour, basting from time to time with the sauce.

For the Veggie Pancakes:

• 1 Carrot grated
• 1 Courgette grated
• 1 Egg
• Flour
• Salt
• Pepper
• Curry

Method:

1. Mix the grated carrot and courgette with the egg, salt, pepper and some curry.
2. Combine flour until you get a thick mixture but not too dry.
3. Put a frying pan on medium heat with a little olive oil.
4. Drop a spoonful of mixture and flattten out with the back of the spoon.
5. Fry until brown and crispy.

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