Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

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Panzanella with feta cheese

Ingredients

6 medium tomatoes (cut in mid sized chunks)
4 thick slices of sourdough toasted
1/2 cup olive oil
1/4 cup sweet onion, minced
1/4 cup fresh basil, minced
1 tbsp chopped parsley

2 cloves garlic
1 tsp fresh tarragon, minced
2 tbsp fresh lemon juice
2 tbsp balsamic
to taste salt and pepper
feta cheese for garnish

How to prepare

Combine all ingredients except the bread and cheese in a large salad bowl. Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving. Stir the toast chunks into the salad and serve at room temperature with crumbled feta cheese on top.

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Tropical fruit salsa

Ingredients

1 medium red onion, chopped
1 mango, peeled and diced
1/2 papaya, peeled, seeded and diced
1 cantaloupe, peeled, seeded diced
3 serrano or jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp peanut oil
juice of 2 limes
salt and pepper to taste

How to prepare

Blanch the chopped onion in boiling water for 1 minute to remove raw taste. Remove from water with slotted spoon and plunge into ice water to cool and stop cooking. Drain well. In large bowl toss all ingredients until combine. Cover and refrigerate for at least an hour before using. Serve with grilled fish, veal or chicken. Makes 8 servings.

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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Vegetable Sauce

Ingredients

2 yellow summer squash
2 zucchini
4 ripe tomatoes
2 cloves garlic
1 red bell pepper
1 orange or yellow bell pepper
1 can tomato paste
1 tbsp olive oil
1/2 cup water

How to prepare

Remove skins from tomatoes by immersing in boiling water for 1 min. and then peeling. Chop coarsely. Slice zucchini and squash into rounds about 1/4″ thick. Wash and seed peppers, and slice lengthwise into 1/2″ strips. Slice garlic. Saute garlic in oil until just golden, and add vegetables and water. Cook covered until almost soft, and then add paste. You may need more water. Cook until tender.

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Charred tomato sauce

Ingredients

4 ripe plum tomatoes, coarsely chopped
3-4 garlic cloves, chopped
1/2 cup fresh basil strips
1/2 cup chopped italian parsley
1/2 tsp dijon mustard
1/4 cup extra virgin olive oil

Hot pepper sauce to taste
2 tsp balsamic vinegar
1/2 tsp lemon juice
Salt/pepper to taste

How to prepare

Place chopped tomatoes and garlic in a very hot, ungreased saut

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Raspberry vinaigrette dressing

Ingredients

4 oz seasoned rice vinegar
8 oz olive oil
3/4 pint fresh raspberries
16 mint leaves, de-stemmed
2 oz water
1 oz sugar

How to prepare

Put rice vinegar into a blender. Turn on blender and slowly add 4 oz. Of olive oil and blend until mixture begins to thicken. Add raspberries and mint leaves to mixture until blended, and then add remaining 4 oz. Of olive oil. Mix water and sugar together and add to blended mixture. Serve over mixed greens.

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Zucchini coriander soup

Ingredients

1/2 cup chopped onion
2 tbsp olive oil, (28 ounce can)
3/4 lb zucchini, cut into 1/2″ pieces
1 1/2 cups chicken broth
1 1/2 cups cilantro, fresh, chopped.
2 tsp lemon juice

How to prepare

In a lg saucepan cook the onion in the oil over med low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. Gourmet magazine – 6/90

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