7 cups finely chopped raw cauliflower
1/4 cup chopped parsley
1/3 cup pitted green olives, quartered (optional)
2 Tbsp lemon zest (optional)
2 Tbsp lemon juice (optional)
1 cup chicken stock
1/4 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
2 Tbsp olive oil
For the baked chicken:
2 lbs chicken pieces (drumsticks, thighs, or breasts)
2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp onion powder
1 tsp paprika (smoked if you have it)
Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 33cmX23cm (13 x 9) baking dish.
Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
Bake at 200C/375F degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.
“Keep this tasty and really easy lamb kebab recipe up your sleeve for when mates pop round ”
500 g quality lamb , trimmed and cut into 2.5cm cubes
6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
2 red onions , peeled and quartered
2 red peppers , deseeded and cut into 2.5cm pieces
For the marinade:
1 tablespoon smoked paprika
½ teaspoon cumin seeds
2 teaspoons coriander seeds
freshly ground black pepper
Method: If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and chicken kebabs as well!
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!
“This traditional Greek recipe always amazes people with its simple but bold Mediterranean flavours. ”
Cooks: In 2h 40m
Difficulty: Not too tricky
1 head garlic , unpeeled
4 tbsp extra virgin olive oil
2 kg boned leg of lamb , trimmed and cut into 5cm pieces
6 plum tomatoes , peeled and roughly chopped
1 400g tin chopped tomatoes , or 1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried mint
1 1/2 lemons , Juice of
Recipe by Andy Harris
Place the whole garlic head in a saucepan of boiling water. Simmer for 15–20 minutes or until softened. Remove, drain on paper towel and allow to cool slightly. Squeeze each clove of garlic into a mortar and pound to a rough paste with a pestle.
Heat the oil over medium heat in a large saucepan and sauté the lamb for 5–7 minutes or until browned on all sides. Stir in the tomatoes, tomato purée, oregano, mint and garlic. Season generously with sea salt and freshly ground black pepper.
Add enough water to just cover the stew and simmer for 1½–2 hours or until the lamb is tender and sauce has thickened. During the last 15 minutes of cooking, stir in the lemon juice. Serve with chips.