Grilled Corn Fed Chicken Breast
With Herbs & Chilli Served With Lemon Rice
2 Corn Fed Chicken Breasts
Fresh Herbs, Coriander, Parsley & Thyme
2 To 3 Red Chillies Chopped
Extra Virgin Olive Oil
Chicken Stock
1 Cup Of Long Grain Rice
1 Medium White Onion Chopped
2 Lemons Made Into Zest & Juice
Salt & Black Pepper
First Marinade the Chicken Breasts by Mixing the Olive Oil, Chopped Mixed Herbs, Half The Lemon juice & Zest, Chopped Red Chillies, Salt & Black Pepper, And Leave The Chicken To Marinade For At Least Half An Hour.
In The Meantime, Using A Medium Size Pot, Fry the Onion in Olive Oil, Until Golden Brown, Then Add the Rice and Mix Well, Add Water To Cover The Rice, And Add The Chicken Stock, Let It Boil, Until The Rice Is cooked.
While The Rice Is Cooking, Using A Frying Pan, Brown The Chicken Breasts With A Little Butter & Olive Oil, Then Put It In The Oven To Finish Cooking, Make Sure The Chicken Is Cooked By Poking The Chicken Between The Wing Tip And The Breast It Self, If The Juices Are Clear The Chicken Is Cooked, Remove From The Oven And Set Aside.
When The Rice Is Ready, Drain Any Excess Water, Add The Chopped Herbs, Lemon Zest & Juice And Mix, Serve On 2 Plates, Put The Chicken Beside It, Put The Pan Where You Cooked The Chicken On High Heat, And Deglaze It Using Some White Wine And A Little Knob Of Butter, Pour The Sauce Over The Chicken
Pan fried red sea bream with sautéed green beans, plum vine tomatoes & garlic
This recipe is so easy to achieve, yet so tasty
You will need, 2 fillets of red sea bream or any fish of your liking,
200 grams of green beans, 2 ripe plum vine tomatoes, 2 cloves of garlic, extra virgin olive oil, salt & black pepper
Start by blanching the green beans in boiling water with a little
salt, do not overcook, you need the beans to still have a bite to them
and keeps their green colour, once ready, cool in cold water, drain and
set aside.
Cut the tomatoes into quarters, peel the cloves of garlic and crush
with garlic crusher, or if you don’t have one, you can chop or crush
them with a knife.
In a hot non stick pan, add a little extra virgin olive oil, and fry
your fish, 2 minutes on both sides, if you are using other fish,
example monkfish or cod loin, you’ll need to finish it in a hot oven
for about 5 to 8 minutes, once the fish is done, remove from the pan,
add the green beans and plum tomatoes, and fry until you see the
tomatoes are getting soft and the juices from it are running, add your
chopped garlic, season with salt & black pepper.
Arrange the mixture in the middle of the plate, put the fish on top,
add a wedge of lemon and drizzle with extra virgin olive oil.
Bon appétit