PREPARE: Roasted Pork Tenderloin With Red Pepper

Ingredients

- 3 cloves garlic, cut in thin slivers

- 2 tablespoons snipped fresh oregano

- 1 teaspoon smoked paprika

- 1 pound pork tenderloin

- 3 - 4 tablespoons olive oil

- 3 large red sweet peppers, cut into wedges

- 2 cloves garlic, minced

- fresh oregano

- salt and ground black pepper

Directions

- Preheat oven to 425 degrees F.

- In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

- Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides.

- Place on a rack in a shallow roasting pan.

- Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F.

- Cover with foil; let stand 5 minutes.

- Meanwhile, heat a large nonstick skillet over medium-high heat.

- Add pepper wedges.

- Cook 8 to 10 minutes, turning occasionally until peppers are well-browned.

- Remove from heat.

- Transfer a third of the peppers to a blender or food processor.

- Add minced garlic and the remaining 3 Tbsp. of olive oil.

- Process until almost smooth.

- Add additional oil, if necessary, to create pesto-like consistency.

- Season to taste with salt and ground black pepper.

- Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.

Nutrition Value in Roasted Pork Tenderloin with Red Pepper Pesto.

Per serving: 293 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 74 mg chol., 354 mg sodium, 7 g carb., 2 g fiber, 4 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet



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PREPARE: Garlic Chicken Fried Brown Rice

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Ingredients

2 tablespoons vegetable oil, divided

8 ounces skinless, boneless chicken breast, cut into strips

1/2 red bell pepper, chopped

1/2 cup green onion, chopped

4 cloves garlic, minced

3 cups cooked brown rice

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 cup frozen peas, thawed

Add all ingredients to list


Directions

Preparation 20 minutes

Cook 15 minutes

Ready In 35 minutes

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat.

Add the chicken, bell pepper, green onion and garlic.

Cook and stir until the chicken is cooked through, about 5 minutes.

Remove the chicken to a plate and keep warm.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through.

Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.

Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

Ingredients

Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt

Directions

Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

Prepare Yourself And Enjoy Chicken And Chorizo Jambalaya

Preparation Time: 15 minutes to 30 minutes

Serves: 4 Pax, plates or people

What you need: Chicken, Chorizo, Rice, Jambalaya, Capsicum

Ingredients

3 cups long-grain rice

1 1/2 Tbsp olive oil

400g chicken thighs, cut into bite-size pieces

2 chorizo sausages, sliced

1 onion, diced

2 celery sticks, diced

1 red capsicum, seeds removed, diced

1 green capsicum, seeds removed, diced

4 cloves garlic, minced

1 Tbsp sweet or traditional paprika

2 Tbsp fresh oregano, finely chopped

2 Tbsp fresh oregano, finely chopped

1/2 tsp cayenne pepper (optional)

2 1/2 cups chicken stock

400g can diced tomatoes

2 tsp sugar

sea salt

handful fresh parsley leaves, finely chopped

Method

1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.

4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

Nile Perch Fish Kebabs A Delicacy

To some, the word “kebab” refers to a mixture of minced meat, spices and mashed potato formed into a sausage-like shape, then coated in flour and dipped into beaten egg before being deep-fried.

In culinary terms however, the word “kebab” means pieces of meat, fish or vegetables roasted or grilled on skewers or spits (wooden or metal sticks).

In this recipe, cubes of Nile perch are marinated in lemon, oil and spices and then grilled or roasted on skewers with pieces of onion, green pepper and tomato to create delicious, succulent kebabs. Nile perch is the fish of choice for this recipe, but any other type of white fish can be used

Recipe
1 kg Nile perch
4 or more medium onions
1-2 large green peppers
4 medium tomatoes
3 tbsp olive oil
1 large clove garlic
1 tsp paprika
1 tsp fish masala
1 heaped tsp Aromat/Royco
½ tsp ground black pepper
Salt to taste

Method

1. Ask the fishmonger you buy the fish from to remove the bones and skin from the fish, if you don’t know how to do it for yourself.

2. Wash the fish, cut it into 3cm square cubes and put them in a large bowl.

3. Finely grate the garlic and cut the green pepper into squares about the size of the cubes of fish. Cut the onions as well into wedges of roughly the same size and the tomatoes into quarters.

4. In a small bowl, mix the lemon with the oil, garlic, paprika, fish masala, black pepper, Aromat or Royco and salt to taste. Blend it well by beating it well with a fork. Pour the mixture over the fish and very gently mix it with your fingers, being careful not to break the fish.

5. Cover with cling film or a clean plastic wrap and chill it in the fridge for about an hour.

6. Submerge the wooden skewers in cold water for a few minutes, the wipe them, so that they are not dripping with water. If you are using metal spits rub them well with oil. Thread the fish cubes on the skewers or spits alternating them with onion wedges, green pepper, and tomato quarters.

7. Grill the skewers or spits over hot charcoal until the fish is cooked(about 5-10 minutes depending on the thickness of the cubes), basting frequently with the left-over marinade and turning occasionally. Serve the skewers with a fresh vegetable salad.

Pesto And Paprika-rubbed Roasted Brisket

INGREDIENTS:
- 2 kg boneless brisket
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp white pepper
- 2 Tbs red pepper pesto
- 2 Tbs olive oil
- 2 onions, chopped
- 2 Tbs brown sugar
- 2 pimento peppers
- 3 each baby red and yellow peppers
- 2 Tbs sherry vinegar
- 2.5 cup beef stock
- sea salt and black pepper

Method
20 min + standing time

Allow the brisket to come to room temperature. Mix together the paprika, salt, pepper and red pepper pesto. Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160°C.

Heat a large heavy-based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden. Add the sugar and sauté for another minute. Add the peppers, then pour in the vinegar and beef stock. Season. Cover pot, place in oven and roast for 1½ hours. Remove lid and cook for an additional hour. Turn brisket after 45 minutes.

To serve
Remove brisket, allow to cool slightly, then slice (against the grain) and serve with pan juices.

Serves 4–6