CHILLED CUCUMBER, YOGURT & DILL SOUP
In a blender, combine 2 large chopped and peeled cucumbers with 1 ½ cups of yogurt, 3 Tbsp lemon juice, 1 clove of garlic, 1 / 3 cup fresh dill, ¼ cup parsley and 1 / 4 cup of extra virgin olive oil. Blend on high speed for 2 minutes until smooth. Season with salt, cover and refrigerate for 2-8 hours to allow the flavours to develop. Pour the soup into bowls. Garnish with finely diced cucumber, red onion and a drizzle of olive oil
CHICKEN SPEIDINI
With kiwi cucumber relish
INGREDIENTS
1 kg boneless chicken breast diced into ¼ inch cubes 1 / 3 cup ketchup 1 / 3 cup brown sugar 1 / 3 cup light soy sauce 1 / 4 cup pineapple juice 4 Tbsp olive oil 1 1 / 2 Tbsp rice vinegar 4 garlic cloves, minced 1 Tbsp minced ginger 1 / 2 tsp sesame oil Salt and freshly ground black pepper 1 kg boneless chicken breast, diced into ¼ inch cubes 3 cups fresh cubed pineapple 1 1 / 2 large green peppers diced into ¼ inch pieces 1 large onion diced into 1 / 4-inch pieces
INSTRUCTIONS
1. In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3 / 4 tsp pepper and season with salt if desired. Place the chicken in a bowl. Reserve 1 / 2 cup of the marinade in the refrigerator and pour the remaining marinade over chicken. Cover the bowl and refrigerate for about 3 hours.
2. Drizzle olive oil over the onions, bell peppers and pineapples and toss. Season with salt and pepper, and thread the onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been
used. Brush a hot plate or a grill with olive oil and place the skewers on it.
3. Grill for 5 minutes and brush along the tops with 1 / 4 cup of remaining marinade. Rotate to the opposite side and brush remaining 1 / 4 cup of marinade on opposite side and allow grilling for about 4 minutes longer, or until the chicken is cooked.
4. Serve warm with Fresh Kiwi Cucumber relish
HONEYDEW MELON SORBET
Chop a honeydew melon and freeze the pieces for 4-6 hours. Pulse the frozen melon in a food processor with freshly squeezed lemon juice, a few Tbsp of water and a drizzle of honey.
Once a smooth mixture is obtained, freeze it again for at least an hour in a freeze tray. Scoop out fresh and completely natural sorbet and serve with mint leaves.
Prepare the filling with a dollop of cream cheese mixed with a generous helping of cheddar cheese, season it with salt and black pepper and stuff slit jalapeño peppers with it. Once done, dip every pepper in a mixture of one egg and 2 tablespoon milk, then cover it with all purpose flour. Repeat the last two steps before dipping each pepper in bread crumbs. Fry in a medium skillet.
Serve with Ranch sauce and let the cheese pop!
CHEF’ S BASKET | 05