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