Chilli and garlic prawns with sea purslane

Chilli and garlic prawns with sea purslane

SERVES – 4
Time -HANDS-ON TIME 20 MIN

A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.

NUTRITION: PER SERVING
CALORIES – 263KCALS
FAT – 10.2G (1.6G SATURATED)
PROTEIN – 36.5G
CARBOHYDRATES – 1G (0.7G SUGARS)
FIBRE – 1.6G
SALT – 1.2G

 

Ingredients

100g wild sea purslane, available from Abel & Cole
2 good glugs extra-virgin olive oil
3 garlic cloves, unpeeled, bashed with a rolling pin
1 tsp chilli flakes
800g large sustainable raw shell-on tiger or king prawns
Grated zest and juice 1 lemon, plus wedges to serve
100ml good quality dry white wine
Fresh baguette or sourdough to serve

 

Method

1. Pull the purslane leaves from the stalks; discard the woody stalks.

2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.

3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.

 

delicious. tips
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.

Chilli and garlic prawns with sea purslane
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Chilli and garlic prawns with sea purslane
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
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Meat Filled Piroshki

Meat Filled Piroshki

For years now I usually write about travel on my Wednesday articles.  Lately due to the worldwide Pandemic travel has become difficult and many times ill advised.

Many of us have chosen to stay home this summer perhaps planning our next trip whenever we feel safe enough to venture further away from home.  In our case I’m not really sure when that will be, specially since cruising is one of our favorite vacation travel.  Sadly the cruising industry has canceled cruises thru September and will likely cancel cruises thru fall and possibly the rest of the year.

Yes we’re sad and even restless.  We haven’t been able to visit our daughter and her family in Italy since last fall.  And yes we miss traveling.  That’s why I’ve been trying to bring a little bit of our travels in to our home.  What better way to “re-live” some of our favorite vacation spots than thru food.  I’ve decided to share some of our favorite cuisine which we discovered during our travels.  Because isn’t food a big part of traveling anyway?

So for the next little while on my Wednesday post I’ll share a recipe for a favorite food we discovered during our travels.  I hope it will inspire you to try something different and maybe make plans to visit one of the countries!

Today I’ll share this Piroshki recipe.  Piroshkis are very similar to American meat pies, British Pasties, Middle Eastern Fatayer,  and even Empanadas from Mexico, Spain, and other Latin countries.

Piroshkis are a popular street or comfort food in Russia and the Ukraine.  They’re fried or baked oblong buns (I prefer the fried) filled with a variety of fillings including beef, chicken, pork, mushrooms, and cheese.  In Russia they’re considered a main course when eaten with a soup or salad.  It’s often served with sour cream.

Today I’ll share a recipe for Beef or Chicken filled Piroshkis.  They’re not too difficult to make and if you’re not used to working with yeast breads this is a fine recipe to start with as it’s fairly simple.

Meat Filled Piroshkis

Ingredients for the dough:

4 cups flour

1 Tsp. Active dry yeast

1/4 Cup warm water

1 Cup Milk

3 Eggs

1/2 Cup Olive Oil

2 Tbs. Sugar

1 Tsp. Salt

Filling Ingredients:

1 Lb. Ground Beef, Turkey, or Chicken

1 Large Onion very finely chopped

1/2 Cup Mushrooms very finely chopped

1 Cup Shredded Cheddar Cheese

1 Tsp. Salt

1 Tsp. Pepper

2 Tbs. Fresh Dill

1 Tsp. Dried Dill

1 Tbs. Fresh Garlic – minced

Oil for frying

Directions:

First prepare dough as follows:

Dissolve yeast in the warm water and place in a warm place until it’s frothy – about 10 minutes.

In a medium saucepan on low heat pour in milk and let warm up.

Whisk in the eggs, oil, sugar, and salt.  This mixture will be warm and lumpy.

Remove from heat.

Place 1/2 of flour in bowl of stand mixer (or large bowl if mixing by hand).  Using the dough hook gradually stir in the milk mixture until fully combined.

Alternately add yeast mixture and rest of the flour, be sure you mix well between additions.

Mix well.

Knead until the dough forms a ball and does not stick to sides of bowl.  You may have to add some more flour (1 Tbs. spoon at a time) to get the dough to the proper consistency.

Cover with a cloth and set aside in a warm spot until the dough doubles in size. About 1-2 hours.

Meanwhile mix all the filling ingredients together in a bowl and refrigerate until ready to use.

When dough has doubled in size place the ball into a lightly floured surface.

Pinch of pieces of dough to form a ball about 2″.

Flatten dough and using a rolling pin roll each ball into disks about 4″ in diameter.

Place a heaping Tbs. of filling in the center of dough.  Form filling into a line across the diameter.  Fold dough over meat and pinch both ends to seal.

Place filled piroshki on to a sheet with the seam side down and allow to rest for about 10 minutes.

Heat enough oil in a pan deep enough so that the piroshkis will be at least halfway immersed in oil.

Place piroshki in hot oil seam side down.  Fry until golden brown.

Gently flip over and fry other side.

Drain cooked piroshki on paper towels before serving.

Meat Filled Piroshki
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Bar-b-que Grilled Chicken

Bar-b-que Grilled Chicken

Let’s be honest: grilled chicken breast may not seem like the most exciting meat out there, but it’s affordable, crowd-pleasing and a snap to cook. So why not skip the burgers at your next barbecue and try this super-easy recipe instead? You won’t want to sleep on the sauce, which is a classic BBQ jazzed up with honey and lime. It’s so flavorful, the chicken really doesn’t need a marinade—which means you get to eat it way sooner.

How long should I heat up the grill?

When grilling, you want to get those grates ripping hot before starting to cook. To get gorgeous grill marks and avoid dried out food, preheat your grill (gas or charcoal) for 10 to 15 minutes.

How long does chicken take to cook?

It depends. For boneless skinless chicken breasts, you’re looking at 8 to 10 minutes per side. For drumsticks, it’ll be 10 to 15 minutes per side.

What temperature does the chicken need to be before I pull it from the grill?

According to USDA regulations, chicken must be cooked to an internal temperature of 165ºF. Insert a thermometer at the thickest part of the meat to get an accurate reading (and if you’re grilling bone-in chicken, don’t hit the bones when taking the temperature).

Hungry for more? Check out our 30+ grilled chicken recipes. Our Sweet Chili Lime Grilled Chicken is a must-try. And, if you’ve made this recipe, let us know how you like it in the comments below

 

 

YIELDS: 4 SERVINGS                        PREP TIME: 0 HOURS 5 MINS                     TOTAL TIME: 0 HOURS 30 MINS

 

 

INGREDIENTS

2 c. barbecue sauce
Juice of 1 lime
2 tbsp. honey
1 tbsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts (or drumsticks)
Vegetable oil, for grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.

Add chicken to bowl and toss until coated.

Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

 

 

Bar-b-que Grilled Chicken
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Servings Prep Time
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
Bar-b-que Grilled Chicken
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
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Chicken Salad

Chicken Salad

I love roast chicken but many times we can’t finish a whole one and end up with chicken that won’t quite be enough for another meal but a shame to waste.  That’s when I make Chicken Salad.

I use the left over chicken meat from my Roasted Garlic Butter Chicken to make this delicious Chicken Salad. It’s very tasty because the left over chicken is very tasty, and it’s a great way to avoid waste and make use of leftovers.  You can make Chicken salad with any type of roast chicken including the rotisserie chicken you buy at Costco and Sam’s Club.

Chicken Salad is a great idea for lunch or tea.  You can serve it with greens for a light lunch, use it to fill your favorite bread or tortilla to make a sandwich or wrap, or use it to make those cute tea sandwiches for a tea party.  I adore tea parties!

Chicken Salad

Ingredients:

Left over roast chicken – diced

1/2 to 1 Cup Mayonaise depending on how much chicken you have – remember the more mayo you use the creamier your salad will be.

1/4 Cup Fresh Dill chopped

1 Tbs. Dried Dill

1 Tsp. Garlic Powder

Salt & Pepper to taste

Directions:

Place all ingredients in a bowl and mix very well.

Make sure the herbs and spices are evenly distributed and the chicken and mayo are mixed together well.

Use a scoop over salad greens for a light lunch salad; or as a sandwich or wrap filling.

Store in airtight container in the fridge.  It will store for about 2-3 days.

Chicken Salad
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Roasted Garlic Butter Chicken

Roasted Garlic Butter Chicken

If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken.  It’s seriously tender, juicy, crisp skinned and tasty too!

I know many times roasted or even rotisserie chicken comes out dry and not very tasty.  That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores.  But I do love roast chicken!

The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin.  And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving.  The tastiness comes from the fresh herbs you will use on and in your chicken.

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Roasted Garlic Butter Chicken

Ingredients:

3-4 Lb. Whole Chicken

1/2 Stick Butter – Melted

1 Tbl. Garlic Minced

1 Tsp. Salt

1 Tsp. Lemon Pepper

1Tsp. Fresh Rosemary leaves or dried rosemary

1/2 Tsp. Fresh Sage -chopped or dried Sage

1/2 Tsp. Fresh Thyme leaves or dried

1/2 Tsp Fresh Basil – chopped or dried basil

1 Lemon cut into quarters

4 Garlic cloves peeled

3 Sprigs fresh rosemary

3-4 Leaves Fresh Sage

Directions:

Pre-heat oven to 450 degrees

Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)

Dry chicken with paper towels.  Be sure entire chicken is dry.

Place on rack breast side up.

Spread salt into chicken cavity.

Place lemon quarters and peeled garlic cloves loosely into cavity.

Place Rosemary springs and Sage leaves loosely into cavity.

Tie legs together.

Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).

Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken.  I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.

Tuck wings into to sides.

Place chicken in the oven and cook uncovered for 10 minutes.

Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.

Remove chicken from oven and let rest for about 15 minutes.

Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.

Replace with fresh springs of rosemary and sage leaves for garnish if desired.

Slice and serve immediately.

If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.


Roasted Garlic Butter Chicken
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Louis–Style Ribs

Louis–Style Ribs

St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS

INGREDIENTS:

 

3 lb. spareribs

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

4 tbsp. butter, cut into cubes

1 c. barbecue sauce

DIRECTIONS:

 

Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.

In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.

Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.

Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.


Louis–Style Ribs
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Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Louis–Style Ribs
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Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Ingredients
Servings: SERVINGS
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