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Rosemary Chicken Skewers & Berry Sauce Recipe by Chef imtiaz Ali

Rosemary Chicken Skewers with Berry Sauce Recipe

INGREDIENTS

For the chicken:

4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off

2 tablespoons of chopped, fresh rosemary

1/4 cup of dry white wine or vermouth

1 teaspoon of pepper

2 tablespoons of olive oil

For the sauce:

1 3/4 cup of fresh or frozen blackberries or boysenberries

1 tablespoon of apple cider vinegar

2 tablespoons of red currant jelly (or berry jam or jelly)

1/4 teaspoon of ground nutmeg

METHOD

 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.

 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

 Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

 Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.

Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Beef Kebabs Recipe by chef imtiaz Balti,

Beef Kebabs Recipe

Prep time: 45 minutes

Cook time: 15 minutes

Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.

INGREDIENTS

Marinade Ingredients:

1/3 cup olive oil

1/3 cup soy sauce

3 Tbsp red wine vinegar

1/4 cup honey

2 cloves garlic, minced

1 Tbsp minced fresh ginger

Freshly ground black pepper to taste

Kebab Ingredients:

1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes

1 large bell pepper

1-2 medium red onions

1/2 to a pound button mushrooms

About 20 bamboo or wooden skewers

METHOD

 Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)

 Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

 Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

 Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

How cook meet and clouer choping board,

Arugula Corn and Bacon Salad Recipe

 Recipe

INGREDIENTS

·        4 large ears of corn

·        2 cups of chopped arugula (about one bunch)

·        4 strips of bacon, cooked, chopped

·        1/3 cup chopped green onions

·        1 Tbsp olive oil

·        1 Tbsp white wine vinegar

·        1/8 teaspoon ground cumin

         Salt and freshly ground black pepper to taste

METHOD

1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.

2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.