Recipes, page 6
Chicken with fresh herbs
Prep__15 min Cooking__1 hour 10 min Servings__4
Ingredients1 chicken
basil
marjoram
rosemary
parsley
1 lemon
4 tablespoons olive oil
4 bay leaves
black pepper
salt
- Heat the oven and roasting tray to 225 degrees. Wash the chicken inside and out and pat dry with a paper towel.
- Rub the inside of the chicken with salt, then gently lift the skin on the breast, taking care not to tear it, and carefully separate it from the meat.
- Put a little salt in the pockets you made, fill with the chopped herbs and lemon juice and drizzle with olive oil. Stretch the skin back over the opening so it covers the meat nicely, tuck the wings in and tie firmly.
- Score the drumsticks diagonally in three or four places and rub in the remaining herbs and lemon juice. Rub a little olive oil into the skin, pepper generously and salt.
- Take the hot tray out of the oven and add a little oil. Place the chicken in the oven breast side down. Leave for five minutes to brown a little, take it out, turn it over, and return for five minutes to brown the other side.
- Roast for an hour at 225 degrees, turning as needed.
Perfect ribs
Prep__15 min Cooking__9 hours Servings__1
Ingredients450 g ribs
red paprika and seasoning
your favourite rib glaze
- Rub the ribs with red paprika and seasoning and place in a dish. Depending on the quantity a little moisture will be needed - add water up to 2 cm from the bottom of the dish.
- Bake the ribs in the oven at 160°C for at least 2 to 3 hours for a smaller quantity and up to 4 to 5 hours for larger quantities (we suggest 450 g per person). Check every hour whether the water and juices have evaporated and add water if needed. Check the tenderness as well.
- The ribs are done when they are tender enough to come away from the bone, but do not fall off it. Do not forget they will also be grilled.
- Heat the grill over high heat. Prepare the ribs.
- Place the ribs on the grill and brush them with your glaze while they cook.
- After about 8 to 10 minutes turn the ribs and brush the other side, while they grill for another 8 to 10 minutes.
- During grilling the meat can be brushed several times depending on the flavour you want (mild, medium or strong).
- Once both sides are grilled with the glaze, turn them once more and grill for another 2 to 4 minutes to make sure the glaze caramelises on both sides.
- Serve immediately after grilling. We recommend serving with pickled cucumbers.
Roast lamb shoulder
Prep__10 min Cooking__4 hours Servings__8
Ingredients1 tablespoon olive oil
1 lamb shoulder
1 tablespoon fresh thyme leaves
2 heads of garlic
2 halved lemons
200 ml Sauvignon Blanc white wine
100 ml water
Salt and sugar to taste
- Heat the oven to 160°C
- Heat the oil in a large pan and brown the lamb.
- Place the halved garlic heads in a large roasting tray. Halve the lemons and squeeze the juice over.
- Add the wine and water and stir everything together so the flavours spread evenly.
- Add the lamb shoulder. Sprinkle with salt and sugar and roast uncovered for about 3 and a half hours, basting the lamb with the sauce every hour.
- The lamb should be tender and falling apart.
Pork burger
Prep__15 min Cooking__5 min Servings__1
Ingredients1 halved bun
120 g pork
3 tablespoons barbecue sauce
2 tablespoons red cabbage
2 tablespoons mayonnaise
- Toast the bun and keep it warm.
- Mix the cooked pork and the barbecue sauce.
- Mix the mayonnaise and red cabbage.
- To serve, place the meat with the sauce on the bottom half of the bun, add the cabbage and mayonnaise mixture, put the other half of the bun on top and serve with fries or crisps.
Chicken with cherry tomatoes and salsa
Prep__20 min Cooking__10 min Servings__4
Ingredients4 pieces of chicken breast
2 cloves of minced garlic
1 tablespoon oregano
1 squeezed lemon
1 teaspoon wine vinegar
1/3 cup olive oil
Salsa100 g pitted olives
2 to 4 halved cherry tomatoes
½ chopped onion
a little dill
olive oil for drizzling
- Pound each piece of chicken with a meat mallet to 0.5 cm thickness.
- Place the chicken in a separate dish. Mix the olive oil, oregano, vinegar, garlic and lemon juice and pour over the chicken.
- Spread the marinade nicely over the chicken with your hands.
- Leave it like that for a couple of hours if possible.
- To prepare the salsa, put all the ingredients together in a bowl, stir and set aside.
- Heat a pan or grill. Cook the chicken until it browns and is evenly cooked on both sides.
- Serve the chicken covered with the salsa and with lemon on the side.