Grilled Chicken with Lemon, Garlic and Oregano
Recipe by: epicurious.com Image by: John Kernick
- YIELD: Makes 16 servings
- ACTIVE TIME: 1 hour
- TOTAL TIME: 1 1/4 hours
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped fresh oregano
- 2 tablespoons Mrs Garlic Chopped Garlic
- 2 tablespoons salt
- 2 teaspoons black pepper
- 1/3 cup olive oil
- 12 whole chicken legs
- 8 chicken breast halves with skin and bones
- 5 lemons, cut crosswise into 1/3-inch-thick slices
Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
To cook chicken on the braai:
When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata
- This Sun-Dried Tomato, Feta Cheese, and Fresh Basil Frittata is a quick and easy breakfast or brunch dish that your entire family will love. Plus, it’s a healthy meal option and ready in less than 20 minutes.
- Yield: Makes 6 servings
- 1 tablespoon olive oil
- 1 cup minced onion
- 4 large eggs
- 2 egg whites
- 1/4 teaspoon pepper
- 1/4 cup sun-dried tomatoes, packed without oil
- 1/4 cup Mrs Garlic Feta Cheese
- 1/4 cup basil chiffonade
Step 1: Sauté vegetables. Preheat the oven to grill. Use a well-seasoned, 10-inch iron skillet or a nonstick skillet with a heatproof handle. Heat 1 tablespoon olive oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
Step 2: Add the egg mixture to pan. Whisk together 4 large eggs and 2 egg whites, and season with 1/4 teaspoon pepper. Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter 3 ounces sun-dried tomatoes, packed without oil evenly over the pan surface.
Step 3: Add Mrs Garlic Feta Cheese and put under grill. Distribute 1/4 cup (2 ounces) goat cheese over the top of the frittata, then place the skillet under the grill for 2 minutes, until the frittata rises slightly and becomes light and settled. Remove from grill and top with 1/4 cup basil chiffonade. (Stack basil, then roll the stack, and slice it into feathery, 1/4-inch pieces.)
Step 4: Plate and serve. To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a nonstick skillet, slide the frittata onto a serving plate.
penne pasta and Cherry Tomato Salad with danish style feta Cheese Dressing
Yield: Makes: 6 servings (serving size: 1 1/4 cups salad)
- 12 ounces cherry or pear tomatoes, halved
- 1 small shallot, very thinly sliced
- Salt and black pepper
- 1/2 tsp Mrs Garlic Pickled Chilies
- 1/3 cup red wine vinegar
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 12 ounces penne pasta
- 4 ounces Mrs Garlic Danish Style Feta Cheese
- 1 tablespoon fresh lime juice
- 12 fresh basil leaves
1. Season tomatoes and shallot with salt. Toss with chile, vinegar and 1/4 cup oil. Let stand for at least 15 minutes or up to 1 hour.
2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, transfer to ice water and let cool to room temperature. Drain again.
3. Combine Mrs Garlic Danish Style Feta Cheese, lime juice, remaining 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt in a blender. Puree until smooth. Toss with pasta until well coated.
4. Place pasta in 6 serving dishes. Transfer tomato mixture with a little marinade to pasta. Season salad with black pepper, tear basil leaves on top and serve.
Melon Salad With Prosciutto and Goat Cheese
- The combination of the sweet melon and salty prosciutto makes eating this salad a divine experience. Don’t forget to top with crumbled Danish Style Feta Cheese.
Yield: Makes 6 servings (serving size: 2 cups)
- 1 ounce prosciutto, thinly sliced and cut into thin strips
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced shallots
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 8 cups melon balls (combination of watermelon, honeydew, and cantaloupe)
- 1/2 thinly sliced red onion
- 1 tablespoon pine nuts, toasted
- 1/4 cup thinly sliced fresh basil
- 4 cups arugula leaves, cleaned and dried
- 1/4 cup Mrs Garlic Danish Style Feta Cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (preferably sea salt)
1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.
2. Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.
3. Crumble Mrs Garlic Danish Style Feta Cheese and scatter the prosciutto on top. Finish with pepper and salt.
Asparagus With Poached Eggs and Parmesan
Try this dish for breakfast or brunch. It features a simple poached egg served over asparagus spears cooked in a lemon-butter sauce.
Yield: Makes 4 servings (serving size: 10 asparagus spears and 2 eggs)
- 8 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon salt, divided
- 2 bunches asparagus spears, trimmed (about 40)
- 1 tablespoon extra-virgin olive oil
- 1/2 tsp Mrs Garlic Chopped Garlic
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
- 4 tablespoons Mrs Garlic Grated Parmesan cheese, divided
1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
BAKED FETA WITH ROASTED GARLIC, CHILLI AND OLIVES
Looking for tasty vegetarian dinner ideas? Try this baked feta dish! With sweet roasted garlic, flavoursome chilli and salty olives, this is great to serve as a starter, finger food or light snack.
- 1 tbsp chopped garlic
- 1 cup (250ml) extra virgin olive oil
- 1.4 kg greek feta, drained
- 1 tbsp fresh rosemary leaves, chopped
- 1 1/2 tbsp fresh oregano leaves
- 3/4 cup (135g) kalamata olives
- 1 tsp chilli
- 1 tbsp oregano leaves, extra
- toasted pita bread, to serve
- Preheat oven to 180°C.
- Place garlic and half the oil in a small ovenproof dish (ensure garlic is completely covered by oil). Cover with foil; bake 30 minutes or until tender. Cool slightly.
- Increase oven to 200°C. Pat feta dry with paper towel. Cut feta into 4cm thick slices; place in an ovenproof serving dish, just large enough for feta to fit in a single layer. Pour garlic in oil and remaining oil over feta; top with herbs, olives and chilli.
- Bake for 40 minutes or until feta is soft and lightly browned. Top with extra oregano; serve with pitta.
Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
Preparation Time: 30 Minutes Serves 4
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
- 1 bunch asparagus, trimmed and thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup fresh or frozen peas
- 1 teaspoon chopped garlic
- 1¼ teaspoons salt
- 1½ cups nonfat or low-fat plain yogurt
- ¼ cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon freshly ground pepper
- ¼ cup toasted pine nuts (optional)
- Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and co
ok until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
- Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
- Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
- To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
- Serving size: about 2 cups
- Per serving: 361 calories; 6 g fat(1 g sat); 10 g fiber; 53 g carbohydrates; 28 g protein; 255 mcg folate; 109 mg cholesterol; 14 g sugars; 0 g added sugars; 3,526 IU vitamin A; 75 mg vitamin C; 292 mg calcium; 4 mg iron; 949 mg sodium; 827 mg potassium
- Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (71% dv), Folate (64% dv), Calcium (29% dv), Iron (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 2½ starch, 1 vegetable, ½ low-fat milk, 3 lean meat
Grilled sweet Corn on the Cob with Garlic Butter, Fresh Lime and parmesan Cheese
Preheat grill to medium. Peel back the husks of the sweetcorn without removing them. Remove the silks and recover the sweetcorn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the Parmesan cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.