Recipes

Hunters Oven Braised Chicken

INGREDIENTS

800g tin of chopped Italian Roma tomatoes
2 cups of chicken stock
6 whole peeled cloves of garlic
6 whole peeled shallots
6 small, new chat potatoes, whole
1 bay leaf
300g Of Soup Mix
10 fresh basil leaves
1 sprig of thyme, extra to garnish
3 Tblsp Mount Zero Extra Virgin Olive Oil
6 Portions of chicken thighs without oyster bone
(approx 1.3kg)
1 medium eggplant rustically chopped
250g Kent pumpkin, chopped rustically, slightly
larger than potatoes
4 fresh, ripe Roma tomatoes
Good quality
salt and fresh pepper.

Instructions:

Gab's Red Lentil Soup

INGREDIENTS

 

1 Large pumpkin, in pieces
4 Carrots

2 Leeks
1 Cup Mount Zero Red Lentils
Vegetable Stock (approx 1.5L)
100ml Coconut Milk
Extra Virgin Olive Oil
Honey
Cumin
Coriander (for roasting and garnish)

Instructions:

Roast pumpkin, carrots and leeks on a couple
of oven trays with Mount Zero Olive Oil, honey, cumin
and coriander. Cook until soft and golden (not crispy). 
Pour the oil and juice from the vegies into a soup
pot. Slice the roasted leeks and add to soup pot to 
go golden. Add remaining roasted vegetables and 
red lentils. Stir well (3-5mins).
Add vegetable stock. Bring to the boil then reduce
to a simmer.

Check lentils after 30 minutes. If soft, use a stick-blender or food processor to puree soup.

Before serving, and 100ml of coconut milk and stir through. Sprinkle with fresh coriander and a slice of sourdough.

Artichokes Istanbul-Style

INGREDIENTS

 

  • 6 whole artichokes

  • Salt and pepper to taste

  • 2 tablespoons flour

  • ¼ cup honey

  • ¼ cup freshly squeezed lemon juice

  • 1 cup extra-virgin olive oil

  • 1 cup dry white wine

  • 12 cloves garlic, peeled and cut in half

  • 4 scallions, root ends trimmed and finely chopped

  • ¼ cup chopped fresh dill

Instructions:

  1. Preheat the oven to 190°C.

  2. Trim the stem end halfway off each artichoke with a serrated knife, and then cut the top third of each artichoke off. Pull off the dark green outer leaves with your fingers, stopping when you can see the tender yellow leaves. With a paring knife, clean and shape the base of the artichoke by trimming it down and removing most of the dark green color. You’ll want to keep the shape of the artichoke but pare it down uniformly. Split each artichoke in half lengthwise and remove the fuzzy insides by scraping them out with a small teaspoon.

  3. Season both sides of each artichoke with salt and pepper and then place the artichokes cut-side down in a heavy roasting pan or Pyrex dish.

  4. In a small mixing bowl, whisk the flour with the honey, lemon juice, and olive oil and pour this mixture over the artichokes. Add the wine and garlic to the pan and cover it tightly twice with foil.

  5. Bake the artichokes for 30 to 40 minutes, until they are cooked through. Some of the liquid will evaporate and slightly glaze each artichoke. Sprinkle the artichokes with scallions and dill and serve them warm or at room temperature with any extra braising liquid for dipping, along with extra salt and pepper.

Kerala Style Chicken Roast

INGREDIENTS

 

Chicken leg piece                  -  3 or 4
Turmeric pwd                         - ¼ tsp
Red chilly pwd                       - 1 tsp
Coriander pwd                       - 1 tsp
Lemon juice                           - few drops
Ginger garlic paste                 - 1 tbsp
Oil                                          - 2 tbsp
Cumin                                     - ½ tsp
Sliced onions                          - ½ cup
Curry leaves                            - 10 to 12
Grated coconut                       - 2 tbsp
Vinegar                                   - 2 tsp
Crushed pepper corns             - ½ tsp
Garam masala pwd                  - 1 tsp
Green chilly                             - 1 or 2
Salt to taste
Fresh coriander leaves

 

Instructions:

 

1.     Clean and wash the Chicken legs.

2.     Make small slits on each leg piece.(around 4-5 slits for each piece)

3.     In a mixing bowl, add red chilly pwd, turmeric pwd, salt and lemon juice.

4.     Mix well into a paste.

5.     Coat the chicken pieces well with this paste.

6.     In another bowl, add yoghurt, ginger garlic paste, pepper pwd, cumin pwd, coriander pwd, red food color (optional) and 2 tsp oil.

7.     Stir well to smooth paste.

8.     Generously  cover the chicken pieces with this masala mixture.

9.     Refrigerate and allow to marinate overnight or atleast 3 to 4 hrs.

10.  Heat oil in a fry pan.

11.  Add the marinated chicken pieces to the hot oil.

12.  Keep the flame in medium and fry.

13.  Deep fry them by turning the pieces at regular intervals so that the chicken gets cooked evenly with crisp outside.

14.  Once the chicken is done,  drain them in kitchen tissue.

15.  Garnish with fried curry leaves and serve warm with onion slices & lemon wedges.

16.  Tasty & delicious  Chicken  Leg  Fry  is ready

 

 

Spicy Drum Stick Chicken 

INGREDIENTS

 

Chicken legs                           3 or 4
Red chilly pwd                         2 tsp
Turmeric pwd                          ¼ tsp
Lemon juice                             2 tsp
Thick Yoghurt                          2 tbsp
Ginger garlic paste                  1 tbsp
Pepper pwd                             ½ tsp
Cumin pwd                              ½ tsp
Coriander pwd                         1 tsp
Red food color                         a pinch
Oil to fry
Salt to taste
Curry leaves, onion & lemon slices for garnishing

 

 

Instructions:

 

1.     Clean and wash the Chicken legs.

2.     Make small slits on each leg piece.(around 4-5 slits for each piece)

3.     In a mixing bowl, add red chilly pwd, turmeric pwd, salt and lemon juice.

4.     Mix well into a paste.

5.     Coat the chicken pieces well with this paste.

6.     In another bowl, add yoghurt, ginger garlic paste, pepper pwd, cumin pwd, coriander pwd, red food color (optional) and 2 tsp oil.

7.     Stir well to smooth paste.

8.     Generously  cover the chicken pieces with this masala mixture.

9.     Refrigerate and allow to marinate overnight or atleast 3 to 4 hrs.

10.   Heat oil in a fry pan.

11.   Add the marinated chicken pieces to the hot oil.

12.   Keep the flame in medium and fry.

13.   Deep fry them by turning the pieces at regular intervals so that the chicken gets cooked evenly with crisp outside.

14.   Once the chicken is done,  drain them in kitchen tissue.

15.   Garnish with fried curry leaves and serve warm with onion slices & lemon wedges.

16.  Tasty & delicious  Chicken  Leg  Fry  is ready

Onion Rings

INGREDIENTS

 

  • 2 Large onions

  • 2 cups flour

  • 2 cups white corn meal

  • 4 cups Crisco oil (or enough for your personal fryer)

  • 2 large bowls of ice water (2 quarts)

Instructions:

Slice onions 12 inch thick. Place rings into bowl of ice water. Take out rings one at a time and coat with flour. Gently dip ring into 2nd bowl of ice water, and then coat with corn meal. Drop into hot oil and fry till golden. Drain on paper towels.

Grilled Pepper Steak 

INGREDIENTS

 

  •  PepperTo Taste 

  • Cracked peppercorns

  • 2 Tablespoon Dried thyme leaves1

  • 1⁄2 Teaspoon Ground cumin

  • 1 Teaspoon Garlic salt

  • 1 Teaspoon Steak194 Gram Onion

  • 1 Olive oil/Vegetable oil

  • 1 Tablespoon Beef t-bone/Rib eye steaks6 

  • (3/4 to 1 inch thick, about 3 pounds) Beef t bone/Rib eye steaks6

  •  (3/4 to 1 inch thick) Onions3 Medium, cut into 1/2-inch slices 

  • 2 Tablespoon Honey

     

Instructions:

 

1. Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes. 
2. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium done. 
3. Brush honey on onions. Serve onions with beef.