Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
 
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
Ingredients
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
Instructions
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

 

Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!

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Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!
Author: 
Recipe type: Lamb / Mutton
Cuisine: Greek / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Baked marrow bone is so addictive it should be scheduled as a controlled substance. This dish is suitable as a starter or accompaniment to your main course, and can be prepared ahead of time and reheated.
Ingredients
  • 1kg / 2.2lb Lamb leg bones, cut into 50mm / 2 inch pieces
  • Oil for coating
  • 60ml Oil for frying
  • 80ml Chopped onion
  • 125ml White wine
  • 125ml Chopped cherry tomatoes
  • 500ml Vegetable stock
For the Seasoned Flour
  • 1 Cup All-purpose flour
  • 5ml Salt
  • 1.25ml Fine black pepper
  • 1.25ml Ground nutmeg
For the Gremolata
  • 30ml Finely chopped parsley
  • 1 Clove garlic, finely chopped
  • 15ml Grated lemon rind
Instructions
  1. Combine the salt, ground black pepper and nutmeg with all-purpose flour.
  2. I am using lamb leg bones that have been cut into 50mm or 2 inch lengths, but you can use any marrow bones of your choice.
  3. Place the bones in a mixing bowl, pour in a little oil and toss the bones until they are all coated.
  4. Dredge the bones in the seasoned flour to coat them all over.
  5. In addition you need to chop the cocktail tomatoes and onion, and measure out the white wine and vegetable stock.
  6. Heat a large wok or pan over medium heat and add 60ml of oil. Add the marrow bones to the pan and fry the bones slowly for 15 minutes until browned, stirring intermittently to ensure even coloring.
  7. Remove the bones from the pan and place them in a small roasting tin.
  8. Add the onions to the pan and fry them for 8 minutes until they start to brown on the edges. Pour the onions and the roux from the pan over the marrow bones.
  9. Add the stock, wine and tomatoes to the pan and heat the mixture until almost boiling. Pour this over the marrow bones.
  10. Cover the roasting pan with foil and bake in a preheated oven at 150c or 300f for 60 minutes.
  11. While the bones bake, make up the gremolata by combining the finely chopped parsley, garlic and lemon rind.
  12. Remove the bones from the oven and serve them to platters. Pour some of the gravy from the pan over the marrow bones, sprinkle with the gremolata and serve immediately.

 

Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.

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Deep-Fried Calamari / Squid Heads. How to Prepare, Coat and Deep-Fry Calamari Tentacles.
Author: 
Recipe type: Seafood / Calamari
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Calamari heads / Tentacles are popular across the entire Mediterranean region. They are prepared in many ways from grilled to pickled. Here we're coating the heads in a light batter and frying them to golden perfection.
Ingredients
  • 250g Squid heads
  • 2 Eggs
  • 60g Tapioca flour
  • 2.5ml Salt
Instructions
  1. Inspect the calamari heads. In most cases, the beak will still be present. It is a hard piece of transparent material. Cut this away and discard it.
  2. In a jug, combine the tapioca flour, salt and eggs. Whisk this thoroughly until you have silky smooth batter.
  3. Place the squid heads in a bowl and pour the batter over. Mix the heads in until everything is well coated.
  4. Half fill your wok with oil and heat this to 190c or 375f.
  5. Carefully drop the heads into the oil one by one. Fry the squid for 3 minutes until crisp and lightly golden. Remove from the oil and drain on kitchen paper.
  6. Repeat this until all of the calamari is fried.
  7. Serve the calamari immediately with rice and lemon wedges and any other accompaniments of your choice.

 

Incredible Greek Lamb Burger – Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.

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Incredible Greek Lamb Burger - Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.
Author: 
Recipe type: Burgers
Cuisine: Greek / Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This one is a real winner!!! Succulent Greek Lamb Burger Patty served on a pitta bread and topped with a cascade of tzatziki. This burger really has all the tastes and flavors of the Mediterranean!!!
Ingredients
  • 600g Lamb mince
  • 2 Cloves garlic, crushed
  • ½ Onion, finely chopped
  • 1 Tbs Tomato sauce
  • 1 Egg, lightly beaten
  • 30g Fresh bread crumbs
  • 2 Tbs Finely chopped Calamata olives
  • 60g Feta cheese, crumbled
  • ½ Tsp Ground cumin
  • ½ Tsp Ground coriander
  • 1 Tsp Dried oregano
  • Salt & pepper to taste
For the Tzatziki
  • 1 Tomato, finely chopped
  • An equal amount of finely chopped Israeli cucumber
  • ½ Tsp Dried mint
  • 150ml Greek yoghurt
Instructions
  1. In a large mixing bowl, combine the lamb mince, crushed garlic, finely chopped onion, tomato sauce, egg, fresh bread crumbs, chopped Calamata olives, ground cumin, ground coriander, dried oregano and crumbled feta cheese.
  2. Season with salt and pepper and mix this thoroughly until everything is evenly distributed.
  3. Weigh the mixture and divide it into 4 equal portions of around 220g.
  4. Shape the potions into patties of about 20mm or ¾ inch thick.
  5. Place the patties on a platter and refrigerate them for 30 to 60 minutes.
  6. While the patties set, finely chop 1 tomato, and a matching amount of Israeli cucumber. Place these in a bowl and add 150ml of Greek yogurt, along with the dried mint. Mix this thoroughly and put it aside.
  7. Heat a heavy pan over medium high heat and add 30g of butter. Fry the patties for 8 minutes, turning every minute.
  8. The patties should well charred, but not burnt.
  9. Place a pitta bread on each serving platter and top each one with a patty. Arrange a cascade of tzatziki on top of each patty, garnish with snipped chives or fennel sprigs and serve immediately.

 

Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!

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Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!
Author: 
Recipe type: Bread / Dough
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Traditional Greek Pitta Bread is absolutely out of this world! Slightly salty, with its trademark chewy texture, pitta bread is a must-have with any Greek meal.
Ingredients
  • 500g Strong white flour
  • 300ml Warm water
  • 12.5ml Instant yeast
  • 15ml Salt
  • 15ml Olive oil
Instructions
  1. Place the flour, dried yeast, salt and oil in your mixing bowl. Mix this to combine, and pour in the water.
  2. Mix this with a wooden paddle until a dough comes together and comes away from the sides of the bowl.
  3. Turn the dough out onto your work surface and knead it for 3 minutes until reasonably smooth.
  4. Place the dough back in the bowl, cover the bowl with cling wrap and allow the dough to rise for 60 minutes in a warm place.
  5. After an hour, turn the dough back out onto your work surface and knead it for 10 minutes until it is smooth and elastic.
  6. Place the dough back in the bowl, cover with cling wrap and allow this to rise again for 60 minutes.
  7. Turn the dough out again, roll it into a cylinder shape and divide it into 8 equal pieces.
  8. Flatten each piece into a disc and roll the discs out into circles of 20cm or 8 inches in diameter.
  9. Heat a heavy pan over medium high heat and give it a light rubbing of oil.
  10. Working with one pitta at a time, fry the pitta for 30 seconds and bubbles start popping up on the top surface.
  11. Turn the pitta over and fry for a further 60 seconds. Turn the pitta over and fry for a further minute. One final turn and a further 90 seconds frying before transferring the pitta to a platter.
  12. Continue with the remaining pitta breads.

 

Barbecue Mutton Ribs – Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!

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Barbecue Mutton Ribs - Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!
Author: 
Recipe type: Mutton / Lamb / Barbecue
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Mutton ribs are full of awesome flavor, however they do require an acidic oil marinade and an extended cooking time to tenderise. These Mediterranean-style mutton ribs will have the crowds cheering!!!
Ingredients
  • 1.5kg Mutton or Lamb ribs (skin on)
For the Marinade
  • 30ml Lemon juice
  • 60ml Oil
  • 1½ Tsp Finely chopped garlic
  • 1 Tbs Finely chopped fresh marjoram
  • 1 Tbs Salt
  • 1 Tsp Sugar
Instructions
  1. To start you will need 2 racks of mutton ribs totaling about 1.5kg. Place them on your chopping board and score the skin into blocks of 1 inch or 25mm square. The skin contracts dramatically while grilling, and this scoring stops the racks from curling up and deforming during cooking.
  2. In a jug, combine the sugar, salt, finely chopped garlic, finely chopped fresh marjoram, oil and lemon juice. Whisk this vigorously until the salt and sugar have dissolved and the mixture has totally emulsified.
  3. Place the mutton in a large pan skin side up. Pour the marinade over the racks and brush it into the meat. Place the pan in your refrigerator and allow this to marinate for at least 4 hours, preferably overnight.
  4. Heat your barbecue to medium heat and grill the mutton ribs with the lid closed for 60 minutes turning every 15 minutes. The temperature should read around 150c. Use any remaining marinade to baste the mutton during the cooking process.
  5. Be aware that the ribs have a high fat content that can lead to flare-ups. If this happens, relocate the ribs to another part of the grill surface until the flames die. Turn the heat down slightly and return them to their original position.
  6. Remove the ribs from the grill and cut them apart before serving with the accompaniments of your choice.

 

Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.

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Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.
Author: 
Recipe type: Seafood / Fish
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greek / Mediterranean style baked fish stuffed with feta, olives, chives and lemon zest is really easy to do and will have your guests applauding. Succulent whole fish infused with the flavors of Greece.
Ingredients
  • 1 x 500g Red Snapper, Red Roman or any tall body fish
  • 8 Calamata olives, pitted and cut into rounds
  • 70g Feta cheese
  • 3 Tbs Chives finely chopped
  • 3 Tbs Lemon zest
  • 1 Tbs Olive oil
  • Melted butter to baste
Instructions
  1. Have your fishmonger gut, scale and defin the fish, then butterfly the fish, including the head.
  2. Place the feta in a bowl and pour the olive oil over the cheese. Using a fork, mash the feta until the oil has been absorbed.
  3. Add the olives, chives and zest and mix this in.
  4. Open the fish and spoon the feta mixture into the fish keeping everything closer to the dorsal side.
  5. Close the fish and press it firmly down to compress the filling.
  6. Using butchers twine, tie the fish closed, taking care not to tie too tightly as this will cause the fish to tear while cooking.
  7. Brush the fish liberally with melted butter.
  8. Bake the fish in a preheated oven at 180c / 350f for 20 minutes. Remove the fish and baste again with the butter in the pan.
  9. Return the fish to the oven and bake for a further 15 minute.
  10. Remove the fish from the oven, cut and remove the twine, and serve immediately.

 

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

Traditional Grilled Haloumi Recipe. How to Grill Haloumi Cheese.

Traditional Grilled Hamoumi Cheese Recipe


Traditional Grilled Haloumi Recipe. How to Grill Haloumi Cheese.
Author: 
Recipe type: Cheese
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Haloumi Cheese is one of few cheese that do not melt, making it perfect for frying, grilling and hot pasta meals. This traditional Greek grilled haloumi recipe is a real crowd-pleaser and will impress the heck out of your friends and family!
Ingredients
  • 300g Block of Haloumi cheese
  • 50g Butter
  • 2 Tbs of finely diced green pepper
  • 2 Tbs of finely diced red pepper
  • 2 Tbs of finely diced yellow pepper
  • 1 Clove garlic, finely chopped
  • 6 Pitted calamata olives, cut into rounds
  • 1 Lemon, topped and tailed and cut into 6 wedges
Instructions
  1. Heat your pan over medium high heat, melt the butter and fry the haloumi for 3 minutes per side
  2. Remove the haloumi from the pan and keep it warm
  3. Add the peppers, garlic and olives to the pan and fry for 60 seconds
  4. Transfer the haloumi to platters. Share the sauce out evenly between the plates
  5. Garnish the plates with the lemon and serve

 

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