Mixed Grill Steeped in Rosemary (4)

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Hopefully you see this before you have planned your menu for a summer BBQ and if you are serving it with lots of other dishes it may serve more than 4 people. It takes about an hour or so for the rosemary and the olive oil to amalgamate and create a flavored oil. To do this several twigs of rosemary are place in a zip loc bag along with olive oil, salt and freshly ground black pepper. When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer. The chicken sausage and steak will have a delicious undertone of rosemary.  Goes very well with my recipe for ‘Summer Potatoes’.

Pre-heat the oven to 350 degrees F.

6 sprigs of rosemary

2 tbsp. olive oil

Salt and freshly ground black pepper

2 x chorizo sausages or German or Polish sausages – pricked with a fork

1 large (approx. 8 oz.) chicken breast – cut into slices

8 oz rib eye steak – cut into slices

Place rosemary, olive oil, salt and pepper in a zip loc bag, then bend or snap the rosemary and crush the leaves with your hand and massage or use a rolling pin to release the flavor. Leave in the closed zip loc bag for an hour or more – out of the fridge.

When the ingredients are in the bag bend or snap the twigs of rosemary and massage the leaves (or roll with a rolling pin). After an hour (or longer)  place the sprigs of rosemary in the bottom of an oven proof pan, place the meats on top and tip the remaining contents of the zip loc bag over the meats and roast in the oven for 20 minutes. Depending on how you like your steak you can add it in later so it will be rarer.

To serve, remove the meats from the pan and arrange on a serving platter. Pour over any juices and rosemary leaves but discard the sprigs.

 

 

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Spiced Chicken (serves 4)

Spiced Chicken (serves 4)

Love it, love it, when I eat something new and find out what ingredients I need for my take on the recipe. Was in a Mexican restaurant the other day – love Mexican food but have to avoid tacos and fajitas and am confused when cooking by the different peppers and how much of them is needed – and ordered Achiote Chicken (could also be shrimp, steak or chicken wings). Didn’t know that achiote is a spice (also called annatto) and can be applied as a dry rub (along with other spices) to create a delicious and mildly spiced dish. Basically, I mixed together some achiote, garlic salt, cumin and dried oregano and popped it in a Ziploc bag with 2 chicken breasts and put it in the fridge for an hour before cooking. After an hour I took out the chicken and wrapped each breast in aluminum foil and cooked them in the oven for 30 minutes. The result was a very moist chicken breast with a mildly spicy taste (think if I hadn’t wrapped the chicken breasts in foil they would have been very dry). I sliced the chicken (it is good hot or cold) and served it with slices of avocado, fine slices of red onion and cherry tomatoes and a lime cilantro dressing – OMG!

RUB RECIPE (for 1lb meat)

2 tsp. ground annatto/achiote
2 tsp. garlic salt
1 tsp. cumin
1 tsp. dried oregano