the BEST Barbecued Chicken recipe

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Barbecued Chicken

This is a delicious no-fuss BBQ chicken marinade that can be made in minutes!

Serves 4

Prep time: 5 minutes (plus 5-10 minutes marinade time)

Cooking time:  10-15 minutes

Ingredients

½ red chilli, finely chopped

1 clove garlic, crushed

1 ½ tsp smoked paprika

1½ tsp Dijon mustard

3 tbsp honey

3 tbsp tomato ketchup

1 tsp olive oil

Pinch of sea salt & freshly ground pepper

4 chicken breasts or thighs

Preparation method

1.  In a large bowl place the chilli, garlic, paprika, mustard, honey, ketchup, oil and seasoning.  Mix well and set aside 2 tbsp of the marinade.

2.  Add the chicken to the bowl of marinade and coat thoroughly, cover with cling film and allow to marinade for 5-10 minutes.

3.  If using a grill pan or grill, put it over a high heat to get it steaming hot.  Use tongs to transfer your chicken onto the grill or grill pan.  For chicken about 1 inch thick, cook for about 5 minutes on each side, turning and basting until golden and cooked through.  Spoon a little of the reserved sauce over the chicken.

4.  Serve hot or cold with fresh green salad. Enjoy!

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Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

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Salmon Coulibiac served with Potato Salad, Anchovies & Olives accompanied with Caper Mayonnaise

A spectacular fish pie for any occasion, it is great served hot or cold.

Serves 6

Prep time: 20 minutes

Cooking time:  1 hour

Ingredients

For the Salmon Coulibac

2 x 500kg fresh salmon fillets, skinned & pin-boned

1 fish stock cube

500ml boiling water

75g basmati rice

Knob of butter

2 shallots, peeled & finely chopped

75g chestnut mushrooms, chopped

3 tbsp dry white wine

1 medium egg, beaten

150g cooked peeled prawns

2 tbsp fresh dill, chopped

2 tbsp flat-leaf parsley, chopped

2 tbsp chives, finely chopped

1 lemon, zest & 1 tbsp juice

75g baby spinach leaves

Sea salt & freshly ground pepper

2 x 375g ready-made puff pastry

1 egg beaten

For the Potato Salad with Anchovies & Olives

Click here for the recipe

For the Caper Mayonnaise

Click here for the recipe

Preparation method

1.  In a pan dissolve the stock cube in boiling water, stir in the rice and boil for 5 minutes.  (Don’t worry if the rice is slightly hard). Drain in a sieve and leave to cool, fluffing up with a folk occasionally.

2.  In a frying pan melt the butter; fry the mushrooms and shallots or 3-4 minutes.  Now add the wine and cook until all the liquid has evaporated.  Leave to cool.

3.  To make the stuffing, place the cold rice, mushroom mix, egg, prawns, dill, parsley, chives, lemon zest and juice into a bowl and mix through. Season to taste.

4.  Roll out the puff pastry on a lightly floured surface; they need to be 5cm larger all round than your salmon.  Place one sheet on a large baking sheet lined with baking parchment.

5.  Place a handful of spinach leaves on the centre of the pastry sheet and place the salmon fillet on top, inner side up.  Spread the stuffing over the salmon ( about 2cm thick).  Place the other fillet on top, to make a sandwich.

6.  Place more spinach leaves on top and around the sides of the salmon.  Brush the edge of the pastry with egg.  Place the other sheet of pastry on top and firmly seal the edges. Trim away the excess and use to decorate the top.  Cut a couple of small steam holes into the top of the pastry.

7.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6.  Brush the coubiliac with egg wash and cook in the centre of the oven for 45-55 minutes.  Cover with foil if the pastry becomes too brown.

8.  This dish is wonderful served hot or cold with potato salad and caper mayonnaise, enjoy!

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Potato Salad with Anchovies & Olives

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Potato Salad with Anchovies & Olives

A wonderful summery dish, a conveniently pre-cooked dish for any occasion!

Serves 4-6

Prep time:  15 minutes

Cooking time:  15 minutes

Ingredients

500g new potatoes, cooked in their skins

4 tbsp olive oil

1 tbsp white wine vinegar

1 heaped tbsp cucumber, diced

1 heaped tbsp green pepper, diced

1 heaped tbsp red pepper, diced

2 salad onions, finely chopped

1 hard-boiled egg, roughly chopped

6 anchovy fillets, chopped

10 green olives

4 cornichons, chopped

Sea salt & freshly ground pepper

Preparation method

1.  Toss the potatoes with the oil, vinegar, salt and pepper while they are still hot.  When the potatoes have cooled a little, mix in the remaining ingredients.

2.  Toss all the ingredients together, season to taste and place in a serving bowl.  Enjoy!

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Caper Mayonnaise

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Caper Mayonnaise

A delicious mayonnaise great for almost any sandwich or accompaniment to fish dishes or salads!

Serves 6

Prep time:  10 minutes

Cooking time:  zero

Ingredients

3 egg yolks

1½ tsp Dijon mustard

300 ml vegetable oil

1 lime, zest only

1 tbsp capers, drained

Preparation method

1.  Place the egg yolks and mustard into a food processor and pulse twice.

2.  Turn the processor on and steadily pour the oil with the motor running.  After 1-2 minutes the liquid will turn into a thick, rich sauce, at this point stop adding the oil.  If it is too thick you can add a little water.

3.  Now mix through the lime zest and capers, place in a serving dish.  Enjoy!

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Scotch Eggs

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Scotch Eggs

Once you try these Scotch Eggs you will never go back to shop bought again!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

5.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

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Linguine with Prawns, Chorizo & Rocket

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Linguine with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & perfect for summer!

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

400g dried linguini

3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

2 red chillies, deseeded & finely chopped

100g chorizo, thinly sliced

400g peeled raw prawns

200ml dry white wine

2 heaped tbsp sun-dried tomato puree

1 lemon, zest & juice

2 handfuls of flat rocket

Sea salt & freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat the olive oil, add the garlic, chilli and chorizo frying for 2 minutes.  Now add the prawns and sauté them for 1 minute.

3.  Add the wine and tomato puree, allow and to simmer for a few minutes.

4.  Drain the pasta and add to the prawns and chorizo, squeeze in the lemon juice and add half of the rocket, season to taste.

5.  Divide the pasta between four plates and sprinkle with lemon zest and the rest of the rocket leaves, enjoy!

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chutney de tomate // tomato chutney

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menos de 20 dias. para aterrar em portugal. verão. sol. calor. praia. mar. céu azul. cores frescas. fruta fresca. melancia. melão. meloa. pêssegos. ameixas. enquanto isso o tempo para preparar algo mais elaborado escassa. e o tempo para preparar o aniversário é ainda menor. mas sobrou para preparar um tomate chutney.

less than 20 days. to land in portugal. summer. sun. warm weather. beach. sea. blue sky. fresh colours. fresh fruit. watermelon. melon. peaches. plums. in the meantime the time to prepare something more elaborate. and the time to prepare my birthday is even less. but there was at least enough time to prepare tomato chutney.

chutney de tomate picante
1 frasco

ingredientes:

500 gr tomates

250 gr açúcar castanho

1 c. chá pimenta preta, acabada moer

1 c. chá piri-piri moido

1 c. chá sal

1 c. sopa azeite

5 dentes alho

150 ml vinagre vinho branco

1 c. chá sementes mostarda

Numa taça misturar a pimenta, o piri-piri, o sal, o azeite e os dentes de alho e triturar. Levar uma panela ao lume  forte com os tomates e adicionar o açúcar, a mistura de alho, o vinagre e a sementes de mostarda. Deixar cozinhar em lume médio-forte, durante meia hora até atingir uma boa consistência.

spicy tomato chutney
1 jar

ingredients:

500 g tomatoes

250 g brown sugar

1 tsp. freshly ground black pepper

1 tsp. chili flakes

1 tsp. sea salt

1 tbsp. olive oil

5 garlic cloves

150 ml white wine vinegar

1 tsp. mustard seeds

On a bowl place the pepper, chili flakes, salt, olive oil, garlic cloves and grind. Bring a medium saucepan to high heat with tomatoes and add sugar, garlic mixture, vinegar and mustard seeds. Let it cook in medium-high heat for about 30 minutes until smooth.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Southern Indian Chicken Curry

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Southern Indian Chicken Curry

A simple but extremely delicious chicken curry!

Serves 4

Prep time:  15 minutes (plus at least 10 minutes marinating time)

Cooking time:  1 hour

Ingredients

10-12 skinless, boneless chicken thighs, chopped into bite-sized pieces

1 tsp ground coriander

1 tsp hot chilli powder

1 tsp turmeric

½ tsp freshly ground pepper

1 lemon, juice only

4 tbsp sunflower oil

1 tsp black mustard seeds

2 pinches of dried curry leaves

1 large onion sliced

2cm piece of root ginger, peeled & grated

3 garlic cloves, crushed

440g tin of chopped tomatoes

200ml water

400ml tin of coconut milk

1 ½ tbsp tamarind paste

1 large handful of fresh coriander, roughly chopped

Sea salt

To serve

Basmati Rice, cooked as per instructions

Or Naan Bread

Preparation method

1.  Place the chicken in a large freezer bag with the ground coriander, chilli powder, turmeric, pepper and lemon juice.  Seal the bag and coat fully coat the chicken with the spices.  Leave to marinate in the fridge for at least 10 minutes, longer if possible.

2.  In a large frying pan or wok heat 2 tbsp of oil and add the mustard seeds and curry leaves.  When the mustard seeds start to pop add the sliced onion, stir and cover for 10-15 minutes.

3.  Now add the ginger and garlic and cook for two minutes before adding the tomatoes and water.  Bring to the boil and then reduce the heat to simmer for 15 minutes.

4.  Meanwhile in another large frying pan heat the remaining oil.  When the oil is very hot add the marinated chicken, cook for 8-10 minutes or until golden all over.  Now add the tomato sauce, coconut milk, tamarind and a good pinch of salt.  Bring to a boil and then reduce to a simmer for 30 minutes or until the sauce has thickened and the chicken is tender. 

5.  Add the coriander and stir through, serve with rice or naan bread or both, enjoy!

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Rocky Road with Maltesers

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Rocky Road with Maltesers

This has to be the best rocky road that I have ever tasted, it is a must try!

Naughty but extremely nice!

Makes 12

Prep time:  20 minutes (plus 3 hours 20 minutes refrigeration time)

Cooking time:  10 minutes

Ingredients

110g unsalted butter, plus extra for greasing

90g caster sugar

2 tbsp golden syrup

1 tbsp cocoa powder

50g milk chocolate

150g maltesers

100g marshmallows, torn in half or quarters

For the topping

100g milk chocolate

Preparation method

1.  Butter a 24cm x 11cm loaf tin or the equivalent and line with cling film.

2.  In a small pan gently melt the butter, sugar, syrup, cocoa powder and chocolate.  Remove from the heat and allow to cool.

3.  Now add the maltesers and marshmallows, mix well and spoon into the loaf tin.  Cover with the excess cling film and refrigerate for 3 hours.

4.  Once set remove from the loaf tin and place onto a serving plate.

5.  For the topping, place a small heat-proof bowl over a pan of gently simmering water.  Place the chocolate in the bowl and gently melt, once melted pour over the rocky road.

6.  Place in the fridge for 20 minutes to set the chocolate, to serve cut the rocky road into slices.  Enjoy!

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Scallops with Squid-Ink Spaghetti

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Scallops with Squid-Ink Spaghetti

A very simple, quick & easy but extremely delicious seafood pasta dish!

Serves 2

Prep time:  5 minutes

Cooking time:  15 minutes

Ingredients

200g squid-ink spaghetti or normal spaghetti

2 tbsp olive oil

200-250g scallops

1 tsp curry powder

2 garlic cloves, peeled & finely sliced

1 red chilli, deseeded & finely chopped

250ml dry white wine

40g butter

½ lemon, juice only

Small handful of flat leaf parsley, finely chopped

Freshly ground pepper

Preparation method

1.  In a large pan cook the pasta in lightly salted water until al dente.

2.  Meanwhile, in a large frying pan heat 1 tablespoon of olive oil.  In a small bowl toss the scallops in the curry powder and then add to the pan searing the scallops on each side for 1 minute, remove and set aside.

3.  Add the remaining oil to the frying pan on a low-medium heat and add the garlic and chilli, stir for 1 minute.  Now add the wine and add half the butter, increase the heat and boil for 5 minutes.

4.  Return the scallops to the pan and stir in the lemon juice.  Remove from the heat.

5.  Drain the pasta and add to the pasta, return to the heat and stir through to make sure the pasta is fully coated.  Now add the parsley and the remaining butter, season with pepper and serve immediately – enjoy!

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morangos em chocolate // chocolate strawberries

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já celebramos. já foi tudo festejado. os presentes oferecidos. cantamos os parabéns. apagamos as velas. comemos o bolo de profiteroles. todo! bebemos a sangria. e também tivemos morangos com chocolate. assim foi os anos da joana.

we celebrated. we have done everything. unwrap the gifts. sing happy birthday. blow out the candles. we ate the profiteroles cake. all of it! we drink sangria. and we also had strawberries with chocolate. that was joana's birthday.

morangos em chocolate

faz 16

ingredientes:

16 morangos

100 gr chocolate

1 c. sopa manteiga

Derreter o chocolate em banho maria numa taça com a manteiga (cerca de 10 minutos) e lavar bem os morangos.

Espetar os paus dos pop cakes nos morangos e mergulhar os morangos no chocolate derretido.

Deixar no frigorífico por 2 horas antes de servir.

chocolate strawberries

makes 16

ingredients:

16 strawberries

100 g chocolate

1 tbsp. unsalted butter

Place a bowl over a saucepan of simmering water, add the chocolate and butter and let it melt until creamy (10 minutes). At the same time wash the strawberries.

Skew the pop cakes stick into the strawberries and dip them into the melted chocolate.

Allow it to cool for 2 hours in the fridge before serving. 

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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receitas de primavera // spring recipes

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inspiração  // inspiration

receitas de primavera.

na recta final. já dá para aproveitar o tempo no pátio. para relaxar. para ir ao botanic gardens. ler um livro no exterior quando o tempo permite. num banco de jardim. os dias grandes. o pôr-do-sol já pela noite dentro. as manhãs frescas. sumos frescos. e refeições leves.

~ pequeno-almoço: compota de ruibarbo;

~ entradas e acompanhamentos: vinagrete de chalota;

~ prato principal: bagel de salmão e espargos, salada de pepino, frango e lima, sandes de sardinha, bolos de peixe e endro;

~ doces e sobremesa: jarro de fruta e vinho do porto, galette de ruibarbo, mousse de chocolate, crumble de ruibarbo, maçã e vinho tinto e bolo de limão.

spring recipes.

the final strecthe. it's good enough to spend time in the backyard. to relax. to go to the botanic gardens. when the weather allows to. to seat outside and read a book. the long days. the late sunset. the fresh mornings. fresh juices. and light meals.

~ breakfast: rhubarb jam;

~ appetizers and side dishes: shallot vinaigrette;

~ main course: salmon and asparagus bagel, cucumber, chicken and lime salad, sardine sandwich, dill fishcakes;

~ sweets and desserts: fruit jar and port wine, rhubarb galette, chocolate, coffee and cinnamon mousse, rhubarb, apple and port crumble and lemon cake.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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