Beetroot salad, garlic-herb chicken

Beetroot Salad
Beetroot contains no fat, has very few calories and is a great source of fibre. In accompaniment with carrots it has an enhanced vitamin-A content. All these bright colors make this dish rich in anti-oxidants. This can make an excellent snack of under 100 calories (when made without olive oil).

Ingredients: (serves 4)

4 medium Beetroots washed
2 carrots
Iceberg Lettuce
Handful fresh Mint
Lime juice

Salt to taste

Cracked black pepper

Drizzle of olive oil (optional)

• Cook beetroots in the microwave till they are slightly cooked but still have their crunch. Peel and julienne.
• Peel carrots and julienne as well. Mix with beetroot sticks.
• Add salt, pepper and lime juice and mix well. Can add a drizzle of olive oil but it taste just as good without.
• Serve over bed of lettuce.                                                    

Garlic Herb Chicken

Ingredients: (serves 4)

8 Chicken drumsticks
Marinade
1 tbsp Olive oil
Garlic powder

Salt to taste

Cracked black pepper
Sprig of fresh Chives
Lime juice and rind of 1 lime

• In a small bowl mix together all ingredients for the marinade.
• Wash the drumsticks and remove the skin. Give a few diagonal slits.
• Smear the marinade all over the drumsticks and let it marinate for at least 4-5 hours.
• Grill chicken turning once till it browns evenly and is cooked thru reaching an internal temperature of 74C.

Roast chicken breast

Ingredients: (serves 4)
4 boneless, skinless chicken breast 
2 tsp olive oil
1 tsp butter
Salt and pepper to taste
2 tbsp Spice Rub (1 tbsp Thyme, 1/2 tbsp Parsley, 1/2 tbsp Cayenne Pepper)

Rub the spice rub and seasoning on the chicken breast and keep aside for 10-15 minutes.

Heat oil and butter in an oven safe pan and put the chicken breasts in. Sear the chicken on one side at high heat for a minute till brown, turn and do the same o the other side.

Carefully transfer the pan into the oven and bake at 400F for 20 minutes till done.

Slice and serve drizzled with gravy.

Turkish..... Adana Kebab

• 8 long green peppers. (If you can't find the Turkish type of green peppers, you can try with 4 normal peppers. If you want adana kebab spicy, try to add a small chilli pepper as well.
• Tea Spoon of ground cumin
• Tea spoon of black pepper
• Tea spoon of crushed red pepper ( hot paprika ).
• 200 gr of parsley for decoration.
• 4 normal size tomatoes.
• 500 gram of beef mince meat.
• 4 portions of pita bread.
• Salt
• Barbeque Sticks, wood or metal skewers are fine.

To Prepare Adana Kebab

Put the mince meat in a large pan. Chop the onions and add cumin,salt,paprika and the black pepper in. Mix it well and rest it for half an hour in the fridge.

Make 8 or 10 portions out of the mince meat you have. Put oil on all the skewers. Hold one portion in your hand and put it on the skewer from top to bottom part. You want to put the meat around the skewer, making it the center.

Once all of them ready put them on your barbeque and cook it well.

You can barbeque your tomatoes and peppers on the side of your adana kebab and serve them on top of the pita bread with the parsley on the side with some salad.

BBQ Banana Dessert

This healthy and delicious desert is unique enough to have guests eager to try and sweet enough to have them coming back for more.

BBQ Banana Dessert
Ingredients

Brown Sugar
Ripe Banana

Directions

Pierce the banana with a skewer and cook on low heat for 5 minutes. While cooking place your brown sugar in a bowl with a spoon for serving. 

Remove the bananas from heat and cool for 2-3 minutes. Once cooled, open the banana and sprinkle brown sugar on the top and serve. 

Can be eaten either with a spoon with the peel left on, or right off the skewer with the peel removed.

Easy Gravy

This recipe for easy gravy only takes 5 minutes to prepare and is great for a sunday roast!

Ingredients:

• 2 tablespoons fat drippings (from any type of roasted meat)
• 2 cups broth OR bouillon
• 2 tablespoons  Corn Starch
• 1/4 cup cold water

Preparation:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.