Balsamic dressing
- 200 ml standard olive oil
- 50 ml arbequina olive oil
- 30g Dijon mustard
- 20g honey
- 50 ml balsamic vinegar
- Salt and pepper to taste
Method
Place all ingredients into a nutribullet and blend or a bowl using a hand mixer/whisk and blend until all is emulsified
Store in a jar with a lid in the fridge, give a good shake to reimulsify when using in future
Grilled Lemon Herb Chicken thighs with Gremolata
For the Chicken
- 4 boneless chicken thighs
- 2 tablespoons olive oil
- 2 lemons (juiced and zested)
- 3 cloves garlic grated
- 1 tablespoon chopped fresh rosemary
- Salt and pepper to taste
For the Gremolata
- 100g fresh parsley chopped as fine as possible
- 2 cloves garlic grated
- Zest of 1 lemon
- 2 tablespoons olive oil
- 20 ml Chardonnay vinegar/vinegar of your choice
- Salt and pepper to taste
Method
In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper.
Add the chicken breasts, ensuring they're well-coated with the marinade. Let them marinate for at least 30 minutes in the refrigerator.
In a separate bowl, combine parsley, minced garlic, lemon zest, and olive oil.
Season with salt and pepper to taste. Set aside.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place them on the grill.
Grill each side for about 6-7 minutes, or until they are fully cooked and have nice grill marks.
Once the chicken is cooked, place them on a plate and season with salt and pepper
Top with the gremolata and let it sit for a few minutes to let the flavors meld.
Serve with some charred brocolli and crispy potatoes
Harissa yogurt
- 200g velvet cloud sheeps yogurt (or any plain yogurt of your choice)
- 2 tablespoons harissa paste (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 20g honey
- Salt to taste
In a bowl, combine the all the ingredients and mix. You can adjust the amount of harissa based on your spice preference.
Use this harissa yogurt as a dip, marinade or sauce. It's perfect for grilled meats, roasted vegetables, or as a dressing for salads.
Preserved Lemon and Chili Dressing
Ingredients
- 1 preserved lemon (rinsed and seeds removed)
- 1 fresh red chili (seeded for less heat, if desired)
- 1 shallot diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Chardonnay vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 20g fresh parsley chopped
- 20g fresh chervil chopped
Cut your preserved lemon into 4 quarters and then cut away the flesh leaving only the skin. Discard the flesh
Dice the preserved lemon and chilli and add to a bowl with the rest of the ingredients and mix well
Season to taste with salt and pepper
BBQ harissa lamb chops with preserved lemon and chilli courgettes
Ingredients
- 6 lamb chops
- 200g harissa marinade
- 2 courgettes - different colours are lovely but green is good
- 100g preserved lemon and chilli dressing
Marinade your lamb chops in the velvet cloud harissa mix for atleast an hour before cooking
Cut your courgettes lengthways and then each side into 4 chunky pieces
BBQ lamb chops for 5 minutes each side and then leave to rest
BBQ your courgettes for 3 minutes each side and then place in a bowl and mix with the preserved lemon and chilli dressing
Serve on a plate with the lamb chops and enjoy
This works very well with some pitta breads, couscous and some more harissa yoghurt for mopping up